Top tips for a winter wedding

Those clever Danes have a special word for cosy “hygge” (pronounced hue-gah) – the essence of which is roaring fires, candlelight, good company and a glass of something rich, warming and spicy. Stylish winter brides should look to channel their inner Viking, and fully embrace hygge in their wedding menu design this season.

Gently thaw chilly guests with a warming welcome cocktail or two. Forget over-sweet and cloying mulled wine, but instead offer a Rum and Clove Daiquiri, Spiced Apple Cider or a Gingerbread Martini. If bubbles are your thing, create a stylish winter twist on a Bellini such as a Bramble Royale, simply a teaspoon of Crème de Mure topped up with ice cold prosecco and garnished with a fat blackberry-dusted with edible gold for a little extra

Scandimania is also influencing canape menus this season, with pumpernickel and rye toasts being topped with delicious home-smoked meats, cured fish, and ubiquitous Nordic flavours of beetroot, caraway, juniper, dill and loganberries. Take things one step further by creating a Scandi Food Station, where guests can graze from the Smörgåsbord to their hearts content.Dress the station with lanterns, add height with silver birch logs and throw over a faux animal skin or two for a stylish Nordic vibe.  

tablesFor main course look to the slow-food movement and serve your guests meltingly tender comfort food. Top sellers from our Winter Menus are Braised Pork Cheek, Pressed Belly of Herdwick Lamb and Short Rib of Lake District Beef. Add an unctuous, buttery pomme puree and your guests will have a rosy glow all evening. 

If your wedding is around Christmas time then embrace the excuse to get festive and just a little bit kitsch. How about a tower of mince pies and spiced German apple cakes in place of a single cake? Or give guests a selection of frivolous Christmas dessert canapes with Coffee. Popular choices from Zafferano’s Christmas menus are: individual Treacle Puddings with custard baked in Tate & Lyle tins, Christmas Pudding Baubles with Brandy Anglaise, Cranberry, Almond and Whisky Florentines or Mulled Plum Tarte Tatin.

Joanna Moody, Creative Director, Zafferano Catering Ltd






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