The Wedding Caterer

Choose a caterer for your wedding

Outside BarFollowing the flurry of wedding fayres over the last couple of months with couples looking at the countless options for their special day, we’ve been musing about just how little attention is paid to the catering for the meal, despite it being a significant part of most wedding receptions.

Marquee WeddingBrowsing through the pages of the numerous wedding brochures, magazines and websites, there are articles devoted to bridal gowns, flowers, wedding cakes, table decorations, favours and invitations but surprisingly very little on choosing a caterer for your wedding day. There are some obvious reasons for this; many couples concentrate first on choosing their perfect wedding venue and although a menu offered by the venue might be a contributing factor in their choice, more often than not the setting itself is the deciding factor and what is chosen to eat is dictated by the venue.

Strawberry Shortbread HeartFor some couples, (though not usually those we meet!) the food is simply not that important. Many bride and grooms say that they were too excited or too nervous (especially if they have to think about making a speech directly after the meal) to register what they were eating or even eat anything at all! However, the food served on the day will be remembered by many of the guests at your wedding, particularly those who have travelled some distances to get there and it is likely to matter to you in the long-term, as it will be one of the biggest expenses of your wedding.

Fortunately for us, most of the couples we work with at FFO are as passionate about food as we are and keen to take the time to plan a perfect menu to suit themselves and the guests at their wedding.

Why choose a caterer for your wedding? 

First Course WeddingEven if you choose to have a diy wedding, when it comes to the food, unless you are inviting a very small number of guests, you really do want someone else to take on the responsibility of looking after the catering. You and your families will want to be able to relax and enjoy the day without the worry.

If you are planning to hold your reception at a venue that will allow you to bring in an outside caterer to provide your meal then this option provides you with flexibility of menu choice. Many wedding venues offer a package which includes the meal but the food on offer is often limited. At FFO we offer suggestions for wedding menus but are delighted to talk to couples who have their own ideas for the food they would like served at their wedding.

Tips when choosing a caterer for your wedding

  • Canapes Wedding (Photo by Eddie Judd)

    Photo by Eddie Judd

    One of the best ways to ensure you find a good wedding caterer is a personal recommendation from a friend or someone you trust. Listen to people who have directly experienced the service that a caterer has provided ie. as a guest at another wedding.

  • Go for a local caterer, one that is located close to your venue. You don’t want the stress of worrying about your caterer being stuck in traffic to spoil your day!
  • Book early. Caterers tend to get booked up months or even a year in advance. Make sure you find out what the booking process is and when and how your date becomes secure.
  • Establish a good working relationship with your caterer. Go for a caterer you feel you are able to talk to; who understands your vision and shares your enthusiasm and excitement. Choose a caterer who will listen to your ideas but equally, be prepared to listen to them, their advice and experience will count in making sure your day runs smoothly.

Wedding Table SettingCaterers often work closely with other suppliers and more often than not these will be like-minded people and share a similar ethos and style.

Be upfront about your budget. Of course you want to get the most for your money but find out what is available on your budget to avoid uncomfortable haggling. A good caterer will be able to be creative and provide a menu that will suit your needs.

  • Find out if your caterer will supply the silverware, china, glassware, linen, cake stand, cake knife…etc. The hire, delivery, cleaning and return will be an additional cost to bear in mind.
  • Wedding Canapes Ask to try some sample dishes. Once you have made a booking, some caterers will offer a personal tasting experience to help you make your final menu choices. This can be very helpful in giving you an idea of the style and presentation of the food they will be serving on the day. Take into consideration seasonality when choosing your menu as this will help ensure the quality of the food being served. Ensure you check with your caterer regarding any special dietary requirements.

Wedding Bar Inside

Consider your drink options carefully. If you are providing the drink yourself, don’t forget that serving it, glass hire, cleaning etc. will need to be accounted for.

Your caterer will know how many members of staff will be needed to cater for your wedding meal but if you require staff to take on additional duties (eg. as bar staff for later in the evening) make sure you discuss this with your caterer before the day.

Let your caterer look after your guests so you can relax and enjoy your day!

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Happy New Year!

We hope you had a wonderful Christmas and that 2014 has started well for you.  Last year was a very busy and exciting one for us catering for fabulous weddings, special birthday parties, family gatherings and even the launch of a brand new English wine.    

This year is already set to be just as eventful.  In the last few weeks we’ve met several of the couples who will be getting married in the coming months to discuss the food they’d like featured at their wedding.  We’re happy to say that the trend for local and seasonal seems to be continuing strongly! 

ffO Cheese Tower

We’ve been wondering what will be in style for 2014.  Last year, naked wedding cakes were all the rage with cheese towers, unusual cocktails, sweet carts and all things vintage still very popular.  Recently, we’ve seen marshmallow, in sophisticated flavours such as elderflower champagne or sloe gin, begin to be used as wedding favours.  Sequins are tipped to be a massive trend next year, on dresses, decorations, table cloths, as confetti and even on cakes.  According to Rachel Griffiths for Bridal Guide in America, films like ‘The Great Gatsby’ last year will have an impact on wedding style for 2014 with couples looking back to the elegance of the 1920s for inspiration.  She also suggests that spicy food and dishes specifically designed to be shared at each table will appear on many wedding menus in The States; will this be translated across the pond we wonder?  

Traditionally June is the most popular month to marry so in the run-up, we’ll be bringing you ideas and tips to help with preparations for the big day. 

Food for love

Love, whose month is ever May…           

Shakespeare, Love’s Labour’s Lost

BasilMost people will know that oysters are considered to be one of the top foods when it comes to love but did you know that basil also has claims as an aphrodisiac?

May Day, has traditionally been celebrated as the beginning of summer even though the months of June, July and August are officially thought of as the season.  It’s no wonder that May is the month of love though; it’s an optimistic time of year with the promise of warmer weather, clear skies, thriving crops and blooming flowers just around the corner.  You’ll still find a few Morris Dancers and May Queens adorned with garlands of flowers in some parts of the country but however quaint and innocent it might look, it’s all in honour of one thing, fertility and sex.

Although, scientifically, there is little firm evidence that foods really can act as aphrodisiacs, (beyond a placebo effect that is) claims for certain foods can be traced back to ancient times and these foods are still generally turned to in order to get in the mood for love.  While any truth in the assertions remains yet to be proven these are often things we’d enjoy eating regardless.  We’ve been having a look at some of the well-known and more obscure suggestions and compiled a list of foods you just might want to consider if you are planning a special night in! 

  • We all know that chocolate is purported to be able to give us a little boost and most people would swear that it does.  Popping a piece of chocolate into our mouths usually has a positive effect on our mood so perhaps it can, indirectly, be termed an aphrodisiac.      
  • The English herbalist Nicholas Culpepper wrote in the 1600s that asparagus, stirs up lust in man and woman’ and in 19th century France three courses of the spears were served to bridegrooms the night before their wedding. 
  • It’s no wonder that avocados have an association with sex.  It was the shape of the fruit hanging in pairs on the tree that led to it being known as the ‘testicle tree’ by the Aztecs and also its ban in Spain by Catholic priests. 
  • Chilli peppers contains capsaicin, a chemical which increases circulation and stimulates nerve endings.  Guaranteed to get the blood pumping faster!  
  • We know red wine is a relaxant, contains antioxidants and can help boost blood flow and circulation but is it also an aphrodisiac?  Perhaps this quote sums it up the best; alcohol ‘provokes the desire, but it takes away the performance’! (Shakespeare, Macbeth)   
  • Almonds have been linked to fertility since ancient times.  The aroma of almonds was said to arouse passion, particularly in women.  
  • With links to the Bible, Cleopatra (apparently it was her favourite fruit) and the ancient Greeks, figs have also long been associated with love and fertility.   
  • Trawling through pages on the internet you can find claims that the pomegranate has both aphrodisiac and contraceptive qualities!  Take from that what you will!       
  • As already mentioned, it has been claimed that basil is an aphrodisiac, in particular the smell which is said to increase heart rate and excitement.
  • Other foods said to act as aphrodisiacs include vanilla, banana, honey, watermelon, garlic, red berries, raw meat, gin (or juniper berries but then why not gin?!), puffer fish and turtle eggs.
  • Finally, certain kinds of ants found in China and South America and loaded with energy giving nutrients are also said to be powerful aphrodisiacs but perhaps we’d be happier to accept other people’s word for it…!

Happy cooking (and eating)!

Cordial autumn greetings!

We’ve had a busy summer catering for barbecues, garden parties and weddings etc. and from the Jubilee in June to the Golden Glory in August; it seems there’s been plenty of reasons to celebrate this year!  Although we weren’t able to guarantee the sun (we were caught in a few downpours ourselves over the summer – usually as we were loading or unloading for an event!),  we were able to keep spirits raised by making sure the drinks stayed flowing!

For many, Pimms is the taste of summer! While we certainly mixed a few jugs this year…

…we also stirred things up a little differently!
Click here for our recipe for Limoncello and Mint Lemonade.

Some people might be ready to turn their attention to Christmas but here at ffO we aren’t quite so eager to welcome in the winter just yet (even if the temperature is plummeting and the nights drawing in!).  To remind ourselves that it is still only September, we’ve been getting out to pick the late summer/early autumn fruits around at the moment (during the odd breaks in the rain that is!).

Cordials from left to right: Plum & Cinnamon, Apple & Sloe, Rhubarb & Ginger and Blackberry.

Blackberries, raspberries, plums, damsons, pears, apples and sloes are all in season and a really quick and simple way to savour the taste is by making a fruit cordial.  Basically, cordials are flavoured sugar syrups (this is true in the UK anyway, in America the term is used to describe what we would call a liqueur – in fact both terms have the same origin; the first cordials/liqueurs were alcoholic and used purely for medicinal purposes).  Cordials are usually made with fruit but flowers, spices, herbs etc. can also be used for a twist on a basic fruit flavour; plum and cinnamon, blackcurrant and vanilla, lemon balm and mint, apple and rose, rhubarb and geranium, the flavour combinations are endless…!

Making cordials is not an exact science; quantities can be tweaked, the syrup sweetened to suit personal taste and the fruit, spices, herbs etc. blended to creat the perfect fruit cocktail!  Delicious mixed with sparkling water; they are a fantastic non-alcoholic alternative to offer guests (of course there’s also nothing stopping you from adding them to a glass of prosecco or sparkling wine!).

First, we made a sugar syrup (equal quantities of sugar and water brought to the boil and then simmered until the sugar had completely dissolved) which was then used as the base for each of our cordials.  In some cordial recipes, the fruit, water and sugar are all heated together but by making the sugar syrup separately we were able to control and fine tune the amount of sweetness for each flavour. The fruit (and other flavourings) were then gently cooked until soft and the juice dripped through a muslin cloth before being added to some of the sugar syrup (with some, more delicate, herbs/flowers etc. it is better to add them at this stage and allow their flavour to infuse the cordial rather than heat them with the fruit).  The cordials will keep well in a fridge for a couple of weeks but we find it better to freeze them in small amounts and then use as wanted (you could even freeze as ice cubes).

We’ll be looking out for rose hips to make into cordial this autumn.  Choose hips that are firm and bright in colour and ideally pick them after the first frost for the best flavour.  Or why not use elderberries for another Vitamin C rich cordial (we’re told elderberry and clove is a good combination to try…).

Finally, a quick plug for a great range of cordials available to buy if you’re not into making your own!  We tried these fruit cordials on a quick trip to Norfolk this summer.  Handmade and using only natural ingredients, the flavours in these cordials are beautifully balanced and taste clean and refreshing.  It was difficult to pick a favourite but we particularly liked the ‘Red Gooseberry and Wild Elderflower’.  We notice from their website that the cordials can be found in ‘The Larder’ in Cobham and also now in Fortnum and Mason!  http://www.norfolkcordial.com/index.html

Another Reason To Celebrate In 2012 – (had you heard it’s the Jubilee and Olympics this year!)

Cheers!

Food for Occasions is 25 years old!

That’s a quarter of a century of catering for other people’s celebrations so we thought it was about time we had our own! We’re inviting you to celebrate this achievement with us as we look back at some of our favourite recipes from over the years and share our thoughts on food and all things food related!

From the beginning, Food for Occasions has kept up to date with changing fashions in food whilst remaining committed to our mission to use locally sourced and seasonal produce.  Read our posts to find out more about the ingredients, influences and inspirations that shape our interest and passion in food!

Our passion – food…

…for occasions!