Gary Sands, head chef, Athena Events Venue in Leicester, has been curating menus at the midlands venue for more than 17 years. He says that catering is becoming more diverse and important than ever.
Food is always one of the biggest talking points at events, especially at award ceremonies. This is why event planners must stay ahead of the curve on catering trends.
Here are the four biggest trends to watch in event catering right now…
Dietary requirements
Dietary requirements have steadily increased due to the rise in vegetarian and vegan diets and, more recently, flexitarians. Allergies and intolerances have also risen. This is because there is a greater awareness of them in general, better healthcare that has allowed people to diagnose them, and a greater influence from media influence on what we eat. There’s also been an increase in event planners asking for healthy options.
Era-led food
Another big change has been the increased uptake of themed menus for events. For example, there is a rise in era-led food to create a more authentic experience at an event with complementary theming.
Experiential dining over silver service
There has been a gradual move away from silver service, as well as an increase in more informal, experiential, and interactive dining experiences and food options, such as street food and buffet-led catering. The focus is on food experiences that encourage networking and socialising.
Sustainable solutions
No longer an afterthought or add-on, event planners are increasingly requesting sustainable options when it comes to catering. For a recent Krispy Kreme event at Athena, an around-the-world buffet was served in sustainable and recyclable disposables. The venue team opted for bamboo boats and cardboard containers over plastic.
Locally sourced produce has become a priority, too. At Athena, all food is sourced from local Leicester-based providers, which means carbon emissions are lower as food doesn’t have to be imported or transported over long distances. It also contributes to the city’s local business and, in turn, the sustainability of the city.
Food waste has become a huge focus for event caterers. Menu planning and using more sustainable ingredients is key, however over-catering is inevitable as there are always last-minute food changes, drop-outs, and add-ons.
