W hat’s not to love about a rustic festival theme for your wedding? Perfect for a summer garden venue. You could perhaps opt for a teepee instead of the traditional-style marquee? For this theme we use natural wood, fresh flowers and tiny vases to dress our tables. Barbecues work so well with this and for your barbecue buffet station we suggest using rustic wooden boxes to hold the hot food, big terracotta bowls for the salads. We love tiny bottles with hand-painted labels for our oils and vinegars and sauces and use big wooden logs to add height to the table and bits of slate to label the food items. We love how big round logs of wood can also be used for ‘naked’ wedding cakes and giant cheese stack cakes.
A fantastic alternative to the buffet station is family service where the centre of your dinner tables are again dressed to this style and the food is in the middle of the table in smaller bowls, ready for you to pass around to your guests. A rustic bar can be dressed with natural hessians, wooden box trays, vases of fresh fruits and herbs. We even have a rustic mini wooden wheelbarrow to finish the look.
The soft smoky smell of grilled food fills the air as guests make their way into marquee for a delicious BBQ.
As the sun goes down, music and laughter fill the air. Fish and chips are served in wooden cones, the epitome of a summer wedding. As a fun twist why not include a pimms tricycle…
Mini char-grilled lemon chicken Caesar in a croute basket.
Yorkshire puddings with rare roast beef and homemade horseradish cream.
Salmon tartare with crème fraiche and wasabi flying fish roe.
Mini croustades filled with asparagus salad, poached quails egg and saffron aioli.
Summer BBQ Wedding Breakfast
Corn-fed chicken butterflied and coated in lemon thyme and Dijon mustard.
Scottish beef fillet with whipped burgundy butter.
Salmon fillets with fennel, garlic and thyme, steamed in foil envelopes.
Jumbo tiger prawns in a garlic and lemon butter.
Halloumi and roasted pepper skewers.
Baby new potatoes steamed with minted butter.
Baked stuffed sweet potatoes with a medley of chargrilled vegetables and fresh green pesto.
Rocket, balsamic and truffle oil salad garnished with shaved parmesan.
Cherry tomato, red onion, mango and avocado salad.
Mini toffee apples and white chocolate dipped apples.
Barbecued strawberry and pineapple skewers and served with a chantilly cointreau cream.
Rustic cheeseboard, chutneys and breads.
Pimms with ribbons of cucumber, sweet strawberries, slices of orange and lemon poured over ice and finished with lemonade.
Penni Black made our wedding day just magical. It was the perfect mix of chilled out festival with a real special occasion vibe. We loved their ideas and everyone was amazing on the day. Thank you!
If you would like more information can call us on 0800 389 6107 to speak to one of our event catering specialists.
Alternatively, you can email us at firstname.lastname@example.org or simply fill an enquiry form.