28th September 2017

Autumn Open Weekend: Food & Drink Trends

If you’re a foodie the PapaKåta Autumn Open Weekend on the 14^th & 15^th October at Escrick Park will be the perfect place to discover the different options for your wedding or event breakfast, brunch or supper whilst exploring our Teepees and Sperry Tent. In this blog post we’ll be tickling your taste buds with The Hog & Apple’s catering trend predictions and tantalising you with kaleidoscopic cocktails by Speakeasy Libations!

The Hog & Apple Company…the world of alternatives awaits…and it tastes amazing!

2017 has been another fantastic year of events and as this season draws to an end, it’s time to reflect on what’s new, what’s been done, and what’s going to be the next big thing in terms of event food. The Hog and Apple has always been a company that focuses less on food rules and conformity, and more on cooking whatever food you want whilst making everything delicious.

This was the year that The Hog and Apple’s aim of delivering a true restaurant experience for a large event became a reality. This has been the underpinning driving force since we set up the company and the timing couldn’t be more perfect as we enter a transition period, both in event catering and the restaurant world – it’s a very exciting time to be involved in food! If there is one thing that has become apparent this year, it’s that we’re now faced with an army of foodies, all searching for something original and cool for their respective event.

2016 saw the rise and rise of the informal, relaxed sharing banquettes that have stayed firm favourites for 2017 with the use of our unique bespoke raised oak platters. I won’t go over old ground, but the trend is here to stay and looks set to march strongly into 2018 and beyond. The differences are now subtle with a shift from American BBQ, to a more refined offering drawing on current trends. Smoked and charred food concepts do still remain though, for example our meat boards like the Hawksmoor inspired tomahawk steak board…It’s massive and people are still drooling over it! It’s all just done in a slightly different way, with chargrilled steaks, our premium cuts of lamb and pork all undergoing a makeover with our innovative smoking, charring and cooking methods to make them taste even better.

People are realising that it’s not a case of throwing food on a board and calling it informal and relaxed. Now they are understanding that the boards work with all manner of foods and plating styles, from cool Scandi style nibbles like the multitude of Smørrebrød, or small plate style Asian snacks such as noodle bowls, ramen and Bao buns. At the other end of the spectrum, there’s a more fine dining style board, with game terrines, bon bons and ferments.

We’ve also seen the rise of small plate dining – this means it’s out with three course a la carte dining and in with the 14 course menu, where you may get to eat 6 or 7 courses of yummy, no nonsense food from some of the coolest new chefs. Many are drawing on Japanese, Asian, Scandinavian and American fusions and some even melding more than one style, thus creating their very own food concepts.

But without a doubt, the biggest development has been the increase of fusion style dining, revolving around Korean, Japanese, Thai and Chinese styles of food – it’s huge! I mean, who doesn’t like mouth-watering belly pork, or slow braised beef short rib…any vegetarian torn by our offerings can rest assured that this style of dining is super veggie-friendly, with mushroom and tofu-style offerings in abundance plus many more.

Though we may have blurred the lines between fine and informal dining, eastern cooking techniques and methodology underpin it all, meaning this food works as something different for everyone. Whilst we may not be Ramen experts, our strength lies in making things taste great and we love Eastern cooking techniques. So with this as our foundation, we are looking to incorporate these flavour profiles into our wedding menus with our own take on this style. It’s going to be big…really big……and even if it’s a slow burn, a world of alternatives awaits anyone who wants to be part of our own Orient Express!

 

Speakeasy Libations: Celebrating a Season of Colour with Colour Changing Cocktails 

What better way to celebrate our Autumn Open Weekend theme “A Season of Colour” than with a cocktail that actually changes colour? Alex from Speakeasy Libations travelled to the Far East to bring you a rare Thai flower infused into gin that will change colour right before your eyes (not that it won’t taste just as incredible as it looks of course).

It’s not always about cocktails either, and there will be a sampling of some incredible organic, vegan, and low sulphite wine on offer at the Open Weekend.

There’s always going to be someone who isn’t drinking and as the Director of Fun at Speakeasy Libations, Alex would hate for them to feel left out. Offering a strawberry, lemon, and thyme shrub with soda for those who wish to imbibe in something alcohol-free yet decadent.  A testament to their quest for perfection through preparation, Alex soaks fruit and herbs in sugar, then in vinegar for an entire week before straining to make a delectable cordial with just sublime tartness.

Now just because it’s a wedding doesn’t mean everything has to be feminine and refined, and we are certain a cocktail with bacon infused Four Roses bourbon, fresh rosemary, and maple syrup is sure to be a hit amongst the groomsmen!

If none of those are quite to your taste, then Alex would be more than happy to create a bespoke cocktail just for you. He really has no limits as to how far he will go for your wedding, be it prepared with a sword in sheath ready to slice open champagne for your toast, holding a secret whiskey just for the father of the bride, or even finding a canoe to serve your chilled beers out of, he is up for the challenge of serving your most creative and imaginative requests!

Tags: bar, event bar, event catering, event styling, Open weekend, PapaLBB, Planning an event, Suppliers, wedding trends