The latest wedding food trends

Want to wow your guests with the latest ideas in wedding food? The catering experts at Harrods tell you how

One of the most important parts of the big day is the food – and lots of it! So, let the experts at Harrods inspire your catering with the newest trends to hit wedding world…

The amazing coconut and pistachio swan cake
from Pomp de Franc – guaranteed to wow!


The new generation of canapés takes inspiration from South America, with little peppy Ceviche pots, Argentinian steak flash-fried in spice rubs, and mini avocado tacos: pure sunshine feel-good food.

And popsicles both sugary and savoury are making a comeback. The former is all salt caramel brittle and botanical-inspired flowers trapped in candy, while decadent profiteroles filled with foie gras and molten Comté cheese mounted on skewers make for novel twists on finger food (and handily, are much less fussy and messy to nibble on elegantly).


Opulent, fantastical and glamorous: what’s not to love about a cocktail fountain? Having taken the after parties of Paris Fashion Week by storm, we predict they will appear at a wedding reception near you soon. Take note also of the clutch of rental companies now offering champagne coupes and punch dispensers, both of which make for beautiful style statements.

Fashion coupes into a tower and pour lashings of Dom Pérignon into the top with your new husband for a fun take on cutting the cake, and serve Paloma – the hippest cocktail around right now, all grapefruit juice and Mezcal for a breezier, prettier Margarita.

Serving style

While street food might be a fun and informal option for an al fresco wedding, we think dedicated artisan offerings are the next big thing (and have a little more sophistication, too). Think fresh oyster barrows, fruits of the sea laden on tiered cake stands, or a pop-up fromagerie with handcrafted small batch cheeses served with buttery breads – that Paul Hollywood has a lot to answer for!

When it comes to the age-old choice between the relaxed chic of buffet style and the sometimes starchy formality of sit-down service, a good in-between option is ‘sharing service’. Allocate sharing plates as the centrepiece of your meal to each table, with waiters serving sides and sauces individually. This works best with slow-roasted meats, lobster and rotisserie – all of which are our big predictions for ‘real’ food enjoying a renaissance on wedding breakfast menus. 

Just desserts

Call it the effect of hipster, gastronomy-loving nuptials, but classics are making a comeback – with added va-va-voom thanks to the addition of salt chocolate in brownies, figs in place of apples in tarte Tatin and sorbets laced with quirky ingredients from tea to rose, almond and coconut water ice.

Treat your food as a painter would their composition; from Bompas & Parr’s exuberant Tutti Frutti installation at Kew Gardens (the pond has been transformed into a giant fruit salad boating lake), to cakes that look more like sculptures, from cult baker Pomp de Franc (the coconut and pistachio swan cake a pretty case in point) – it’s as much about a feast for the eyes as for the appetite.


Cakes also take inspiration from the catwalk with ombre sponge towers sandwiched with fresh fruit creams and whipped clouds of frosting that evoke whipped silk plisse. Take a peek at Maggie Austin’s website for cakes (almost) too pretty to eat.