Planning: Menus: Alternative options

Keep an open mind when planning your wedding menu. Dare to be different and try some of these alternative ways of entertaining your guests.

  • Story by Photo Jo Wickham Photography & Words Nicky Pellegrino

Keep an open mind when planning your wedding menu. Dare to be different and try some of these alternative ways of entertaining your guests.

- Go for a 1950s-style tea party reception, complete with cucumber sandwiches and scones on tiered caked stands, cottage garden flowers in jam jars and homemade bunting.

- Serve mini everything from smoothie shooters to baby burgers, lollipop cakes, tiny doughnuts and petit fours.

- Set up a craft-beer tasting bar coupled with suitable snacks like mini soft pretzels and spiced sausages.

- Display the food on antique furniture, such as an old wooden sleigh, a book case or a curiosity cabinet. You could use model sailboats filled with ice for a seaside wedding.

- Provide an iced-tea bar for non-drinkers. Harney & Sons has a range of exotic flavours, and their vintage-style tins would look great stacked beside old-fashioned glass jars filled with tea.

- Hire a portable wood-fired pizza oven for a late-night supper.

- Set up a fruit and vege bar with crudités and a variety of dips in plain glassware. You could decorate the table with sterns of globe artichokes that you’ve grown in your garden.

- Create edible place settings – ices biscuits or chocolates that can be taken home by guests as wedding favours.

- Suspend a hanging garden of pink orchids above your buffet table.

- Serve food on stacks of glass platters with petals and evergreen leaves placed between them.

- Set up a Mexican station where guests can make their own burritos and tacos. Or a mashed potato station with toppings like sour cream, chives and crispy bacon.

- Make everything edible. Serve crab dip in edible spoons, mini Caesar salads in filo bowls and salsa in pastry cups.


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