If you are a real foodie, this will be one of the hardest decisions that you will make about your wedding day! I’ll start this blog by sharing my top 3 tips with you:
- Never choose from set menus – You will regret it!
- Don’t be boring – Think outside the box
- Decide on what type of wedding you want (ultimately what type of person you are), and choose your menu to reflect it.
So… if your idea of a perfect wedding is a Rustic barn or festival style – you know the sort of thing; yards of bunting that your Mum’s been making for a year, milk churns, hay bales and wild flowers… Then it’s no use serving your guests a formal meal.
The best way to do Informal, is by offering sharing food.
MENU
A MEDITERRANEAN FEAST
Charcuterie boards, baked camemberts, rustic breads, olives and olive oils for dipping
FANTASTIC MEAT BOARDS
Get your guests carving delicious joints of meat, served with scrummy roast potatoes in rosemary oil and delicious salads
ETON MESS
Enormous bowls of Eton Mess for sharing
If a glamorous black tie event is more your thing, then your food doesn’t need to be stuffy. Our ethos at Kemp and Kemp for this type of wedding is ‘simple but astonishing’. Life is too short for balanced pea shoots and food which looks like a painting, but doesn’t actually taste of much – and leaves you starving!
MENU
SMOKED SALMON
Smoked Salmon, lemon and dill mousse with cucumber ribbons and Melba toast
TENDERLOIN OF LAMB
Griddled tenderloin of lamb in a rosemary crumb on minted peas, with fresh gardent mint sauce and a redcurrant and port reduction
TART AU CITRON
Tart au Citron with raspberries and berry coulis
Some brides and grooms (and we were one of them) want a more intimate affair… maybe only thirty to forty guests. You can easily mimic a restaurant with this size wedding. In fact, one of our couples did just that and asked us to prepare his favourite main course from a famous London restaurant.
MENU
PAN FRIED SCALLOPS
Scallops with cauliflower puree and shards of San Danielle ham
(less adventurous alternative might be a prawn and lobster claw cocktail)
DUCK LEG CONFIT
Duck leg confit with caramelised apple and sage compote and white wine jus
(less adventurous alternative might be a chicken roulade stuffed with fresh sage and onion served with redcurrant relish and white wine jus)
DARK CHOCOLATE TRUFFLE TORT
A dark chocolate truffle tort with calvados cream
(No need for an alternative here – who doesn’t love a chocolate desert! Although, you could offer a cheeseboard).
A bit twee and possibly done to death – but a vintage tea party is still a popular alternative to a traditional wedding breakfast. Just think about the fact that your guests probably need more than sandwiches and cake to keep them happy, at the risk of being sexist – especially the blokes!
MENU
Welsh Rarebit Tarts
Pork, Apple and Sage Mini Sausage Rolls
Sausages on Sticks
Herby Breadcrumbed and Soft Boiled Scotch Eggs
Three Cheese and Caramelised Red Onion Tart
Whole Ham with Baguettes and Kilner Jars of Mustard
Pretty Sweet Treats!
Shot glasses of Dark Chocolate Mouse
Mini Fruit Salads
Squares of buttered tea loaf
Skewer of Interesting Cheeses
(so your guests don’t end up with a sugar high)
These are just a few menu’s for inspiration! We are very proud of our ability to design the perfect menu for your wedding (led by your personalities of course).
