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Noon 'til night with Pink Pig Catering

Noon 'til night with Pink Pig Catering: Image 1 Welcome to part two of our catering extravaganza! This week we've been chatting to Rebecca Webbon of Pink Pig Catering who shared her thoughts on what to serve from drinks reception to evening bash. 

TO CANAPE OR NOT TO CANAPE
"During my 14 years of catering for weddings I've seen most every combination of drink, food and wedding styling. Vintage is still very popular with couples but instead of Victorian it’s hipster, bohemian and floral combined.

"People are experiencing the world and bringing other countries ideas here as a way to refresh their personal theme. While the classics still exist we are now borrowing the cocktail hour from across the pond. So instead of bubbles and canapés we have well, bubbles, but also cocktails, and food stations with sushi, antipasti and charcuterie.

MILESTONE MENU FOR THE MR & MRS
"The wedding breakfast is still very varied. We cater three course silver service wedding, picnic basket wedding and paella weddings, as well as many other choices. They all have one thing in common, lots of lovely food! I still think that our plentiful table picnics are a perfect meal for a summer outside wedding with Kilner jars of fresh salads, local cheeses, ham,potted salmon and scones with clotted cream and our homemade strawberry jam served on Vintage three tiered stand along with local fresh strawberries all delivered to the table to let your guests share and indulge themselves.

OWN THE NIGHT
"I always suggest that the wedding cake be served as an evening pudding and that if you have evening guests cut it when they arrive then they are part of the ceremony as well.

"For evening food I think that most guests want a snack instead of another meal or they will miss out on celebrating and dancing. Bacon or chip butties,a cheese tower with local cheeses and our homemade chutneys, posh mini fish and chips, platters of charcuterie or our best, the hog roast! We offer some new choices this year such as porchetta, a stuffed rolled pork belly served with pesto and a chilli sauce with olive oil lime juice and lambs leaf on a french stick!! Absolute perfection. Or fresh sardines grilled and served with salad and french stick.

"I think the Italians have it right as after the meal they serve vin santo, a sweet fortified wine the colour of gold along with biscottis to dip."

For more information check out www.pinkpigcatering.co.uk

 
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