We recently had the pleasure of catering for a lovely wedding held in a charming village hall in Goring, on the outskirts of Reading. Alongside the food, we also ran the bar for the day, serving drinks provided by the couple and helping everything run smoothly from start to finish.
With a large number of vegetarian and vegan guests attending, we went heavy on the plant-based options when planning the menu. We wanted to make sure these weren’t simply an afterthought, but a delicious part of the menu that everyone could enjoy.
Canapés to Start
The celebrations began with a selection of canapés served to guests, with plenty of vegetarian and vegan choices alongside a few classics.
The selection included wild mushroom arancini, courgette fritters with spicy sriracha mayo, asparagus and Parma ham pastry swirls, smoked salmon and dill cream cheese blinis, and cucumber, falafel, hummus and feta stacks.
A Hot Fork Buffet for Lunch
For the main wedding meal, the couple chose one of our hot fork buffets – a relaxed option that worked perfectly with the informal village hall setting.
Guests could choose from a three-bean vegan chilli, feta and aubergine moussaka and our butter chicken, all served with steamed rice and a selection of fresh salads.
Having several substantial plant-based dishes meant the vegetarian and vegan guests had plenty of choice, while the butter chicken provided another option for the meat eaters.
Something Sweet
To finish, guests could choose between a rich Belgian chocolate tart or a French apple tart, served with cream – a simple but indulgent end to the meal.
It was a lovely, relaxed wedding with a menu designed around the couple and their guests. From the first canapés through to the bar service, we loved being part of their day and showing just how varied and delicious a plant-focused wedding menu can be.
