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Wedding Food Trends

Posted on 16 September 2016

Wedding Food Trends

Wedding Food Trends – Heyder & Shears Exclusive Catering

Heyder & Shears are involved in over 100 weddings every single year and each year is vastly different in terms of menu & design. The creative team of event coordinators at Heyder & Shears work with each and every client to design a menu to suit their event. No packages, no set menus. Every single wedding menu is written to suit the bride & groom. After all it is their special day!

The most popular requests coming through in 2016 have been casual food styles served in a formal setting. Even the couple’s with the most formal wedding settings are opting for roaming entrees of kitsch fish & chips in paper cones and generous shared feasts with an abundance of food. Table feast main courses food is most definitely taking centre stage this year; the food is becoming the centrepiece – which we love! Minimal florals are selected to make way for overflowing dishes of slow roasted meats, whole baked fish, with interesting sides and crisp light salads bursting with colour.
We’ve noticed a trend moving away from the plated to dessert and cheese table towards the dessert bar. We’ve put together stations bursting with a variety of naughty sweet treats; housing a less than traditional imperfect wedding cake surrounded by tarts, donuts, cupcakes and biscuits.

Innovative ideas to make each look unique is the ever exciting game we play with stylists who are suspending them from the ceiling and putting them in the back of an old horse float to name a few.

The “late night snack” is continuing to prove super popular and we’re constantly experimenting with “dude food” ideas to soak up the champagne and keeping people refuelled on the dance floor. Brioche cheeseburger sliders and miniature hot dogs are undoubtedly well received but nothing quite compares to the slow roasted pulled pork slider. All are absolutely unreal with a late night whisky & espresso martini bar!

The most popular reception layout for 2016 are long banquet tables, uncovered chairs, crystal glassware, coloured cutlery & textured linen. Guests are still being allocated tables however allocated seating is being pushed aside and guests are encouraged to move around the reception space freely without feeling like they are tied to a particular seat for the entirety of the evening.

We love that couples are being innovative and allowing food to play such a huge part on their wedding day. After all it is an essential part of every wedding so why not make it a focus, perhaps we are a little bias on this view!
For all those currently planning their big day we have afew tips when it comes to catering.
1. When planning your wedding menu don’t focus too much your guests needs. If you select a good caterer they will be able to adjust the menu to suit those that are vegan, gluten free or have food allergies without the whole menu being tailored to suit the minority.
2. Always map out the food service times with your caterer. If the food is only lasting for 2 hours then you potentially don’t have enough food on the menu. Trust your caterers opinion.
3. Don’t over complicate it. Pick a style and trust you have made the right decision.
4. If you are having a wedding cake make sure you incorporate it into your dessert course.
5. Have fun with your menu and perhaps do a spin on a dish that is special to you, or maybe welcome something a little… left field! Wow your guests with your menu, it’s easy to do.

Photo by Peggy Sass

 Photo credit Peggy Sass


Photo credit Peggy Sass

Photo credit A Woman's Touch Photography

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