Are Canapés Essential at a Wedding?
Ask our team whether they think canapés are essential at a wedding and the answer will be the same every time… yes!
Why Serve Canapés at Your Wedding?
As well as being little mouthfuls of deliciousness, wedding canapés also have many other benefits…
Keep Your Guests Going
Your guests may underestimate the time between leaving for the ceremony and dinner. This is usually at least two hours, and sometimes anything up to five. Canapés help fill this hunger gap and ensure that your guests don’t go hungry.
Get People Talking
A wedding is the coming together of two people and two families. It is therefore important to remember that many of your guests may not know each other… cue the canapés! They’re a talking point and a conversation starter.
Everyone loves food and talking about it. So, make your wedding canapés interesting and they will provide a simple ice breaker.
Choosing Wedding Canapé Options
So… now you’re sold on a fabulous canapé reception. But how do you choose between the many canapé options?
What Sort of Wedding are You Having?
Think about the style of your wedding day. You could go with the season, or you could base your choice on the country or county. Have fun, have a theme, or take a minimalist approach.
Play it Safe
What is important is not to take undue risks and to think about your guests. You want everyone to have something to enjoy. Here you might like to consider the ratios of meat, fish and vegetarian canapé options.
Also avoid food that not every will like. For example, how many of your guests will enjoy black pudding? Will lots of them be adventurous with raw fish? These are all questions to ask yourself before you commit.
Easy to Eat
We always recommend that you use no more than one utensil to serve, because they can be annoying if over used. For example, one skewer, fork, spoon or shot. Each wedding canapé should be a simple, easy to eat, elegant and delicious bite.
Our Favourite Winter Wedding Canapés – Delicious!
- Monkfish cheeks with home made tartar sauce
- Mini Brindisa chorizo with roasted red pepper ketchup
- Twice baked goats cheese soufflés with wild greens
- Molten wild mushroom tortes with sour cream and thyme
- Confit duck croquets, raspberry and balsamic ‘jam’
- Soused mackerel and pickled fennel
- Butternut, taleggio and sage arancini
- Sweet potato scones with goats cheeses and tea soaked yellow sultanas
- Scotch quail eggs with bacon mayo
- Fresh tuna and baby caper tartar
- Wild mushroom risotto cake, tapenade and mushroom crisp
- Beetroot wafer with whipped goats cheese and caramelised walnuts
- Warming soup sips. Old fashioned flavours are always a surprise, such as oxtail, pea and ham, and smoked haddock chowder
Article by Julie Gray of Bovingdons
Image Courtesy of Bovingdons
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