Guest Blog from rhubarb - Choosing your Wedding Cuisine

At rhubarb we are always thrilled when we receive a wedding enquiry – there is something very special about offering food crafted with love to the happiest of days.  Whether planning a small intimate wedding in a garden marquee or celebrating in an iconic London location, our team of expert event planners create bespoke food and design, tailored to brides and grooms.

From all the planning so far this year, the team have built a bank of amazing insights and ideas for summer weddings. They predict the wedding colour combination this summer will be cornflour blues and shades of yellow. By introducing some colour into your celebration you can change the whole feel – imagine soft blue tablecloths, crisp white linen napkins with tiny detailed blue stitching around the edge, white china and beautiful white peonies and roses to finish it off; effortlessly elegant.

“Serve afternoon tea inspired bites for guests when they leave the ceremony”
— Sarah Hammond

For the ultimate wedding tips, we call upon our wedding guru Sarah Hammond…

Up until now canapés have been a favourite choice for couples however this year afternoon tea is proving to be a popular alternative, think mini crumpets and bite-size scones- something different for afternoon receptions and perfect with Champagne.

“Serve a delicious main course with a twist”
— Sarah Hammond

Clients are currently loving the suggestion of meat cooked two ways for their main, for example, our two-bone rack of lamb with a herb crust and a cannelloni of slow cooked shoulder of lamb. This is delicious whilst being elegantly presented with edible flowers and bright, fresh vegetables as if you have just picked them from the garden.

 

 

Offer guests a decadent pudding stall filled with all your favourite desserts after the speeches instead of before.  This allows the nervous speakers to deliver their speech earlier and allows guests the opportunity to move around, socialise and graze for the rest of the evening.

“Ease the pressure on the speech makers by serving pudding after they have spoken”

— Sarah Hammond

And…if you still have room after all that then finish off the night with some toasted cheese served from a whole raclette wheel, so light it is almost soufflé like. Served with choice of truffle oil, mustards, caramelised onions and Worcestershire sauce to pack a flavour punch!