Designing your menu around the seasons is one of the easiest ways to make your wedding food taste incredible and feel perfectly suited to your date. Seasonal ingredients are fresher, often better value and naturally reflect the colours, textures and mood of the time of year. Rather than forcing the same menu all year round, you can let the season work in your favour.
Spring weddings suit lighter, fresher dishes that echo the feeling of new beginnings. Think vibrant green vegetables like asparagus and peas, delicate fish, herby salads and zesty dressings. Starters might feature fresh seasonal greens or light terrines, followed by mains that feel satisfying but not heavy. Desserts with citrus, berries and floral notes work beautifully with blossom-filled surroundings and pastel colour schemes.
Summer is all about abundance and colour. This is the perfect season for bright salads, grilled meats or fish, fresh herbs and plenty of berries and stone fruits. Outdoor drinks receptions pair beautifully with canapés that are easy to eat in the sunshine, along with cooling desserts such as fruit tarts, pavlovas or ice cream-based options. You might also consider more relaxed formats like picnic hampers, BBQs or vintage afternoon teas that suit long, light evenings and garden or marquee venues.
Autumn lends itself to warmth and richness as the air cools and the leaves turn. Slow-cooked meats, roasted root vegetables, seasonal greens and deeper, earthier flavours feel comforting and generous. Starters and mains can showcase rich sauces and hearty sides without feeling too heavy when balanced well. For dessert, spiced puddings, crumbles and chocolate-based options work perfectly alongside candlelight, rustic décor and barn or country-house settings.
Winter weddings invite real indulgence. With darker evenings and cosy indoor venues, you can lean into robust flavours and comforting dishes. Think rich braises, gratins, seasonal greens and indulgent puddings like sticky toffee, warm chocolate fondants or winter fruit compotes. Hot canapés, mulled drinks and substantial evening food – such as hot rolls, pies or sharing platters – keep guests warm and happy as the party goes on.
Seasonality doesn’t mean you lose choice; it simply helps focus the menu on ingredients that taste their best at that time. You can still weave in personal favourites, cultural dishes or specific flavours, but you’ll be working with produce that naturally supports flavour and quality.
If you’d like a menu tailored to your wedding date and the best of the season, find out more contact Jeeves Catering on info@jeevescatering.com to start planning your seasonal wedding menu.
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