Ross & Ross started out with a small private client base, which grew by word of mouth. We then started being asked to do these client’s weddings, and it grew from there.
We look at seasonal produce and trends happening throughout the industry, and use this as inspiration for our menus. Our menus aren’t set in stone though; clients often ask for something bespoke, and we often end up including this in our selections.
We did a fantastic festival themed wedding this year. They had four stretch tents, along with a big stage with multiple acts performing. We laid out a food station for guests to come and help themselves from, with beautifully 28 day dry aged fillet of beef, plank roasted salmon and green chilli & coriander monkfish tails, plus loads of other delicious choices. There were amazing fresh seasonal salads to accompany the meats, which went down really well!
Later on, we set up a dessert station with chocolate tart, wedding cake, and really cool DIY doughnuts with little syringes filled with lemon curd, raspberry jam and caramel sauce!
Food wise the trend is still very much for sharing boards. We have put our own twist on these using dry ice and scented oils, making a spectacular centrepiece and talking point for wedding guests.
Have what you want and don’t be swayed by trying to please the masses. Don’t let food and drinks be an afterthought – it is one of the most important parts of your day, especially for your hungry guests!
I love our BBQ menu. Having an array of meats, fish and salads spread on your tables creates a real great wow factor, and allows your guests to have plenty of choice on the day.