Menu

‘Bowl Food’ The Big Food Trend From The Royal Wedding

0 Comment

A lot of couples in the midst of wedding planning have looked to Meghan and Harry for inspiration for their own nuptials, and it seems that after the wedding of the year, there’s one thing that most catering companies in Lincolnshire will get asked about in the coming months.

That thing is “bowl food” – so described by the BBC in what it said was coined as a new trend. However, many commentators have let them know that bowl food has been around for a little while in catering and home cooking a like, including the National Post.

What bowl food actually means is up for contention a little more however. The BBC described it as “larger than a canapé, but the quarter of the size of a main course”, however, many cookbooks and chefs have referred to bowl food in many different ways in the past. There are also 33,000 hash tagged posts on Instagram under bowl food.

This utterance, however, seems to tie in with the actual menu served at Harry and Meghan’s feast, and while perhaps not inventing the trend, could kickstart it becoming a more widely adopted one at weddings.

First up, a selection of seven appetisers were distributed, small bites featuring everything form seasonal asparagus to Royal-warrant lamb and chicken, turned into gourmet bites.

When you might then expect a formal sit down dinner, instead a selection of bowl food was distributed. These included the likes of pea and mint risotto, slow-roasted pork belly and chicken fricassee.

Even dessert was delivered in a canapé sized portion, with easy eats such as macarons and tartlets on the menu.

So, more so than the type of food served, the real interesting take, especially for such an event as a royal wedding, is that no seated dining took place for this lunchtime reception. The question is posed, however, that if you are served bowl food, which requires a utensil to eat, you ave both hands full, before you’ve even considered where you’re going to put your drink. Ensuring your venue is arranged in such a way that would make sense to have this sort of dining would be of utmost importance.

The food was prepared by chef Mark Flanagan, with a team of 25 chefs, and used as many ingredients sourced from local farms and royal estates as possible.

One part of the catering was a little larger than bowl sized at the wedding and that was the cake. The only part of the wedding feast we got to see, the sponge was made with elderflower syrup made from the trees on the Queen’s Estate in Sandringham.

The Swiss meringue buttercream also had a hint of elderflower, and this sweetness was cut through with a tart Amalfi lemon curd. Designer Claire Ptak said: “It’s a kind of ethereal, floral flavour, which I think is special, especially for a wedding,” according to Bakery Info. The ornate cake stand was decorated with over £150 flowers and the cake was also cut and served at this lunchtime reception.

Tags:

Leave a Reply

Your email address will not be published. Required fields are marked *