Summer wedding menu inspiration

18 Jun 2014

Six ideas for feeding your guests at your summer wedding by caterers, Kemp & Kemp Catering

Image gallery

Image gallery

It is easy to fall into the trap of playing it safe by choosing homogenized meals that try to please everyone, and end up being unremarkable at best.

Serving fresh, local, and seasonal food to your guests is a sure way to excite their senses and really give them something to talk about.

Summer food is bountiful and colourful, so I look to rustic Italian cooking for inspiration to create simple menus bursting with celebratory flavour.

For example, to start try Charcuterie boards with baby plum tomatoes roasted and left on the vine, the best extra virgin olive oil and gorgeous bread for dipping.

As a main what about chicken stuffed under the skin with fresh thyme, garlic and lemon zest, with aioli and crispy potatoes?

And to finish we love fresh strawberry Eton mess.

For informal, out-doorsy summer wedding celebrations, you can’t beat sharing. Trestle tables in the shade, and food served in big bowls or platters for your guests to pick at or tuck into make a wonderfully relaxed yet festive way of eating.  Here are some of my favourite ways to share:

Charming English Picnic Hampers

Picnic baskets brought to each table containing herby scotch eggs, a terrine of pate, individual asparagus and goats cheese tarts, a truckle of local cheese, a kilner jar of homemade chutney, and a bowl of baby tomatoes on the vine. Add rustic breads and butter, some summer sunshine and a tartan rug.

Baked British Camembert

This also works well with other local soft cheeses. Served with fig compote, baby cornichons and breadsticks.  Beautiful to look at, heavenly to eat.

English Allotment Salad

Soft lettuce, radishes, roasted beetroot, spring onions, baby tomatoes, soft boiled eggs, cucumber and poached chicken, drizzled with homemade tarragon salad cream.  Served in pretty bowls, alongside a farmhouse loaf and English farm butter on a board.

A Platter of Delicious Dips

Baba gannoush, lemon and coriander hummus, tatziki, and parsley and lemon pesto.  Served with baby summer vegetable crudités, lavash bread and first pressed English rapeseed oil, which is now rivaling the finest olive oils in taste and is produced right here in Staffordshire, among other places.

Pub Ploughmans on Boards

Each table shares a beautiful board of homemade pork and apple pies, Cropwell Bishop stilton, Lincolnshire poacher cheddar, baby pickled shallots, tomatoes on the vine, and homemade gooseberry chutney, with baskets of crusty bread and little pots of unsalted butter.

A final word of advice – don’t forget that this is your first meal as a married couple, so whatever you serve, make sure you relax and enjoy it!



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