“Local, popping with colour and flavour, and prepared with passion,” says Julie Hall of the ‘typical’ Posh Nosh menu. “We don’t really have a typical menu to be honest, but we offer many different styles of dining.” Your wedding food is in safe hands with the talented and dedicated Devon-based team, who have wowed guests with their culinary delights across the length and breadth of the county for over two decades. We sat down with owner Julie, who launched the catering company at her kitchen table back in 1989, to learn more about how Posh Nosh pours love and excellence into each and every dish.
HOW DO COUPLES DECIDE WHAT TO EAT?
“We have a guideline brochure of dishes to get started and then we encourage our couples to personalise their menu. Many things influence a menu choice – dining space, season, the couple’s theme and favourite style of dining. Some prefer a relaxed vibe whereas others opt for a more formal dining experience. Ultimately, we strive to make each and every wedding menu personal and very special for our couples.”
WHEN WOULD YOU RECOMMEND COUPLES START PLANNING THE FOOD FOR THEIR DAY?
“I would say it’s good to book your caterer 12 to 18 months in advance. Planning and tasting happens around four to eight months in advance with a firm style of dining required. Final menu planning normally happens after your tasting, where we can discuss what you liked or perhaps would like to adjust ahead of the big day.”
HOW DOES DEVON’S PRODUCE INFLUENCE YOUR MENUS?
“Devon, Cornwall, the Westcountry – we have it all! The best farming land for quality meats; mild weather for producing the best vegetables and fruit; wonderful dairy for our cream and cheeses; the sea on our doorstep for freshly caught fish, mussels and crab. Using simple, fresh and local produce allows us to create inspiring and seasonal dishes with a modern twist. From the Mediterranean to the Middle East, we use local products to make our menus feel like a journey taking you all over the globe. We also take inspiration from local restaurants and hotels that only consider ‘The 25-Mile Menu’. Even some herbs and edible flowers come from my own garden!”
DO YOU HAVE A FAVOURITE SEASON?
“It has to be summer! The local produce of leaves, herbs, tomatoes and beautiful, soft fruits bring that wonderful pop of colour and vibrance. In summer there is also more scope for outdoor dining, especially in marquees or venues with doors opening out onto the lawn. The menus tend to be more relaxed, such as outdoor barbecues with large, colourful displays of seasonal salads. Winter does always have a place in my heart though, as it reminds me of log fires, hearty soups and rich venison, finished with a comforting helping of sticky toffee pudding.”
DO YOU HAVE ANY CREATIVE IDEAS TO INCORPORATE FOOD INTO A WEDDING?
“We love the traditional idea of meat produced on your own family farm to be incorporated into the wedding breakfast menu. One way to do this is ‘The Butcher’s Block’, which is carved at the table or carved by us and brought out on a board with sharing sides and a jug of rich pan juice gravy for everyone to enjoy. Street food brings out the festival vibe, while paella cooked in big pans outside brings a bit of theatre and excitement for the couple and their guests. A mini dessert station brings bursts of colour and the different jars and pots used to house all the different treats creates a real buzz amongst guests and a great talking point. I personally love the traditional grazing table for evening food with cheese, biscuits, bread and fruit all gloriously spread on a table for people to dig in.”
TELL US ABOUT MENUS WITH A REALLY PERSONAL FLAVOUR
“It’s a real honour to put together a menu for any wedding but it is particularly special for couples from different cultures as it gives us something new and exciting to explore. We’ve done menus from Italy and India to Scotland and Devon. We prepared a completely Spanish menu for a couple who weren’t Spanish but met in Spain and had a real connection with this. We have also created a menu for couples who enjoyed holidays in different countries together – a starter from France, a main course from Greece and a dessert from Italy.”
WHAT FOODS ALWAYS GO DOWN A TREAT IN THE EVENING?
“After the delights of the wedding breakfast earlier in the day, everyone usually wants to indulge in some comfort or grazing food to help soak up the day’s wine and boost energy levels for the dance floor! Traditional pasties, bacon baps and cheeseboards are all popular choices, not forgetting the fish finger sandwich. Most importantly of all though, the wedding cake!”
DO YOU OFFER DRINKS AND DÉCOR/TABLEWARE?
“Quick answer – yes! And if we can’t then we certainly know someone who can.”
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