START TO FINISH – CATERING FOR YOUR WEDDING DAY
Selecting and finalising the right wedding catering for your big day can be an exciting but stressful part of the planning process. There are endless opportunities to be creative and to come up with ideas that guests will love, making your wedding stand out from the rest.
At the same time, it’s also essential to get the basics right and to cater to the needs of all guests. Here we look at the catering ideas that make your wedding day at No.4 Hamilton Place even more special.
The timing of the day will probably mean that following a ceremony either on- or off-site, guests would have developed an appetite and could grow (quietly) impatient. Rather than waiting for the three course meal in the late afternoon or evening, guests can enjoy a range of canapés on our stunning roof terrace overlooking London’s iconic Hyde Park. Confit duck, foie gras roulade and sour cherry compote on toasted brioche is a sophisticated and distinctive option, as is mini smoked paprika-roasted piquillo frittata with creamed goat’s cheese and red onion confit, or Sweet garlic polenta, cep mushrooms and crumbed dolcelatte spoons. We would recommend that you use your canapés as an opportunity to impress your friends and family with something different and elegant, while generally safer menus are preferred for the main wedding breakfast. Please take a look through the Canape Menu of our catering partner, Dish, for further inspiration and ideas!
Of course, the minimum requirement for both starters and mains are a meat and vegetarian dish, with potentially a fish option. Here you have a challenge; you must provide an enjoyable meal for everyone, but of course want to present food that will make your guests talk about and remember the dining experience for the right reasons.
Your selection of starters could include beef carpaccio crispy capers, rocket, cherry tomatoes & caramelized yoghurt; brined and torched mackerel with potato, apple, beetroot and compressed cucumber; or a Shiitake & tofu croquette charred aubergine purée, yuzu & soy vinaigrette, linseed crisp.
For main course why not try one of the following:
- French trimmed corn-fed chicken; purple kale; braised carrot; black garlic potato purée and sherry vinegar jus.
- Pan-fried seabass with sumac braised fennel; fennel purée; pickled carrot ribbons and potato croquette.
- Freekeh salad of green beans; shiitake mushroom; piquillo pepper; almond spread and miso.
This selection perfectly bridges the gap between being safe and memorable, to learn more about our diverse range of options please do browse through our Wedding Buffet Menu Autumn Winter.
You may for your dessert want to only offer the one option, in which case white chocolate coconut tart with wild strawberry salad, lime sorbet and sugar shard adds enough variety to a classic chocolate dessert to keep the dish exciting yet popular!
Later in the evening
It’s become a standard addition to catering for a wedding, but it really is worth it and will be deeply appreciated by your guests. After a few hours of celebrating following the meal, everyone will welcome the service of an indulgent and hearty classic – the evening cheese buffet. With a variety of British chutneys, crackers and seasonal fruit sure to satisfy your guests.
So there it is, the basics of wedding catering with a few extra ideas we hope will provide some inspiration!
Get in touch with our expert Wedding Planners to book a show round of the venue and start planning your fairy tale wedding. Call today on 02076704318 or [email protected]