What are Grazing Tables I hear you ask?
In simple terms, they’re a table full of food you can pick at with your fingers. Does it get any better than that?!
Grazing Tables are an effortlessly cool alternative to canapés. Think cheeses, breads, antipasti’s, fruits and nuts… basically, all the good stuff!
All images by Bethany & James | All yumminess by The Icing On The Cake
Less formal than a waiter with a tray of canapés (is it just me that always feels obliged to take one? And then has to hold on to the rubbish for hours until I find a bin?!) and less filling than a pre-dinner buffet – grazing tables are perfect if you have a little time to kill in between the day’s events.
So, how can they be styled?
The great thing about Grazing Tables is that there aren’t any rules that go with them… I love the no rule rule!
From a country boho wedding (go with chunky wooden platters on a rustic trestle table), to a minimal city wedding (which calls for marble platters and crisp linens), grazing tables are SO versatile. Not only will they keep your guests happy but they will look great too!
As well as making a delicious pre-wedding breakfast treat, I also love the idea of a grazing table replacing of the age-old evening buffet. Think big floor cushions on Parisian rugs, low standing tables and floor lanterns. If you have outdoor space you could have fire pits and roast marshmallows! This way your evening guests don’t miss out on the unique dining experience.
Wedding in the winter? No problem! Summer soirées? I got you covered.
Here are some seasonal ideas for your grazing table from Dani at The Icing On The Cake:
One sure way to ensure your grazing table reflects the season is to use plenty of seasonal fruits and vegetables to create your feast.
In the spring and summer months I’ll use lots of beautiful summer berries and fruits. Fresh seasonal salads such as cucumber and dill or watermelon, feta and mint, served alongside cured meats and homemade quiches with homemade accompaniments and dressings such as tsatsiki, fresh pesto and relishes. All dressed with homegrown organic edible flowers. In the winter I’ll use root vegetables like beetroot with winter berries and some gamier meats for pates and terrines, accompanied by homemade pickles, chutneys and chilli jam.
Tiered styling can add another dimension to your grazing table and also means you can maximise your space. It also helps to create the impression of a feast, a cornucopia of treats.
I love incorporating a few surprises, flavours or combinations that people may not have tried before, and I enjoy working with our clients to create a bespoke menu to include some of their favourites.
Check out more of Dani’s work here! And if you have any questions about The Wedding Avenue & our services, then get in touch! We’d love to hear from you!