Chef and self-confessed foodie Karen Kemp believes there is something deeply satisfying about enjoying the right food at the right time, in the right place. Here, she gives us her top tips for choosing the right wedding food for the season… Chic Buffet (credit Elen Studio Photography)

We all know about the joys of fish and chips on a blustery day by the seaside, a crab sandwich and a glass of Chablis in summer, or a rich, rib stickingly meaty braise followed by fruit crumble in the winter. Unfortunately the food served at weddings can sometimes be a bit impersonal, but there’s no need for this. We all know about the benefits of eating healthy, seasonal and unprocessed food, so why would you settle for anything less on your wedding day?

In these days of blurred seasonal boundaries, with food that’s flown around the world, it becomes harder to know when to eat food at the peak of its loveliness. If you want to serve wedding food that excites all the senses and really gives your guests something to talk about, follow my top menu recommendations for going seasonal. Dips and Sauces (credit Elen Studio Photography)

Fresh spring menu

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Go for dishes with light, fresh tastes and simple, pretty presentation reflecting the first greens and yellows of spring.

Griddled English asparagus salad with quails eggs, rocket & crispy pancetta, Parmesan shavings

Navarin of Spring lamb with a lovely little Spring side of baby broad beans, sweet peas & baby carrots

White chocolate & lemon mousse with candied peel

Plentiful summer menu

Summer food is bountiful & outdoorsy, so I look to rustic Italian food and ample sharing platters for menu inspiration.

Charcuterie boards with baby plum tomatoes roasted & left on the vine, the best extra virgin olive oil & gorgeous bread for dipping

Chicken stuffed under the skin with fresh thyme, garlic & lemon zest, with aioli & crispy potatoes

Fresh strawberry Eton mess

Flavoursome autumn menu

Autumn is a rich time of year for food, so treat your tastebuds to scrumptious sweet and spicy combinations, and creamy textures.

Potted shrimp with lots of lemon, mace & black pepper

Confit of duck leg with apple compote, wilted spinach & dauphinois

Caramelised pear tart with almond cream Mini Victoria Sponges

Warming winter menu

Indulge your guests with comforting home-style cooking using simple, quality ingredients.

Ham hock terrine with parsley vinaigrette

A fabulous game casserole with braised red cabbage & creamy mash

Winter fruit crumble with plum & sloe gin compote & homemade custard

Have fun with your wedding food! You’re spending a lot of money on hosting the first meal of your married life together, so let it be memorable, not forgettable.

Husband and wife team Richard and Karen Kemp are the dynamic duo behind new wedding catering company Kemp & Kemp. They deliver a unique wedding food experience; using fresh, homemade and local produce, and with no set menus. For more information visit