Few things are more important to get right during your wedding than the catering. The Wedding Breakfast is so-called as it is the first meal of your married life and making sure it is a good one is paramount.
My wedding caterer was The Pickled Fork. There were brilliant and many of the guests said it was the best wedding food they had ever tasted. I have an interview with the owner, Alex Motture, below.
How did you get into wedding catering?
I first got into wedding catering whilst working at Mustard Catering 4 years ago. Although I had catered for weddings in the past it was not on the same scale.
Tell us about the Pickled Fork
Here at The Pickled Fork we are all about using the best of British seasonal produce whether it be from the land, sea or sky. We host weekly pop up restaurants around London and are also involved with local brewery’s and distilleries.
What is the most important thing to get right?
For me the most important thing to get right is your timing. If you don’t get this right things can spiral out of control very quickly
What should couples look for in a wedding caterer?
Couples looking for a wedding caterer should be keeping an eye out for someone with flair, patience, attention to detail, a passion for food and a strong back round in hospitality.
What kind of questions should a couple ask their caterer?
A couple questions that I think should be asked would be..How much and are you flexible on price!?
Talk us through a day catering for a wedding.
Slightly tricky question as every wedding is different therefore no two days in the kitchen will be the same. Although generally the day will generally run the same depending on what style of menu the couple have chosen. It will usually involve an early start and a late finish with lots of prep in between.
What kind of food do you recommend for weddings?
It all depends on what the couple want. Probably the most straight forward and least problematic from my point of view would be a hot and cold buffet. Another good option is to have sharing platters placed on the table and the guests help themselves.
What about seasonal weddings? What food is better for summer rather than winter?
Definitely menus should be based on seasons. There is no point putting a braised ox cheek with root vegetable dish on in the middle of summer. Food should match the time of year that way it keeps it simple and the ingredients can shine.
Any tips for couples on am tight wedding budget?
Decide on a nice, simple menu and price and stick to it. Don’t let the cater bully you into spending more than you budgeted for.
Any decadent ideas for those with a lot to spend?
I guess if you really wanted to impress your guest you could go for a menu that would include hot and cold canapes, 3-5 courses, Amuse Bouche in between each course followed by cheese and port trolleys
What is the most important thing to remember when catering for a wedding?
The food!!
What is your favourite wedding meal?
For me it would have to be a good charcuiterie selection along with some nice local cheeses and freshly baked bread. Cant get much better than that in my opinion!
