Sysco Weddings - Create the Ultimate Offering

WEDDINGS CREATE THE ULTIMATE OFFERING

Premium offerings for any wedding style On-trend styling ideas Chef-inspired menus

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TA B L E O F

C O N T E N T S Creative ideas to see you through every step of your wedding offering

10

34

The Main Meal

04

Tips and recipes for curating the very best wedding menus, whatever the season and no matter how big the budget.

Evening Snacks

Fun and funky meal inspiration for feeding guests later in the evening.

26 Desserts

Stunning sweet treats to guarantee ending on a high note.

The Drinks Reception

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Va lle H er y ef or d G lin Va lle y CA IS

Key Symbols Sl an ey

NEWCASTLE WEST: 069 - 20 200 NI +44 345 997 1111 WEB: www.syscoireland.com

CONTACT DETAILS

Create the perfect canapé offering and stock your bar.

Products are subject to change and stock availability. Please check complete product specifications with your Call Centre Agent or Area Sales Manager.

WEDDINGS 3

The drinks

r e c e p t i o n

5 Wine & Champagne 4 WEDDINGS

6 Non-Alcoholic Options

7 Glassware

8 Canapés

MEET MARK! Mark Donohoe is the Head of Wine at Classic Drinks. Having worked for the company for seven years, Mark started as a BDM before moving to become a Fine Wine Specialist. Prior to working for Classic Drinks, he trained and worked as a sommelier for a number of years, achieving his International certification in 2013. Mark believes passionately that wine should be inclusive and fun for everyone and is eager to share his love for wine with the Classic Drinks community.

A semi-competent cook too, he loves to spend time designing dishes to pair perfectly with our wines! Look out for Mark’s specially curated wine pairings throughout this issue to make your wedding offering its very best.

MAI108 Masottina Prosecco Frizzante DOC Screwcap 12x750ml

RAISE YOUR

glasses

No special occasion is complete without a toast or two, and most wedding parties will want to include sparkling wine in their package. While Champagne remains the classic choice for those couples who can afford it, Prosecco has become every bit as popular over the past few years and is an ideal alternative for more modest budgets. Made using a less time-consuming, less-costly method than Champagne, Prosecco has a creamier texture, larger, fewer bubbles and lower acidity.

WEDDING MEAL

Wines

PEÑA TEJO WINES A beautiful blended red and white wine from Utiel Requena, Spain. These wines offer excellent value for money, are easy drinking and offer good character of citrus fruits in the whites and black fruits in the reds.

LES ROUCAS These single varietal wines are a fantastic upgrade for those who want to serve something a little more recognisable on their big day. The Sauvignon Blanc giving zingy aromas of lemon & lime and crunchy green apple and the Merlot is smooth and elegant with notes of ripe plums.

PN100 PN200 RC100 RC200

Peña Tejo, Macabeo Peña Tejo, Tempranillo Les Roucas, Sauvignon Blanc Les Roucas, Merlot

12x750ml 12x750ml 12x750ml 12x750ml

Order via order.classicdrinks.com

WEDDINGS 5

T H I R S T Y

W O R K

Placing bottled still and sparkling water on tables before guests are called in for dinner adds a little touch of elegance.

Z918804 Z918813 WT106 WT107

6 WEDDINGS

Ballygowan Sparkling Water 24x330ml Ballygowan Water Still 15x750ml Fior Uisce Water Sparkling 12x750ml Fior Uisce Water Still 12x750ml

Glasses with Set the tone for every wedding event using elegant glassware.

Remember to stock up with more than you think you’ll need, as breakages are inevitable.

S

CS103 CS104 CS3786 CS111 CS110 CS114 CS3786

Class

Reserva Wine Glass 12.3oz Reserva Wine Glass 16.5oz VP Reserva Flute 5.5oz Imperial Wine Glass 12oz Imperial Goblet Wine Glass 16oz Imperial Champagne Flute 7.5oz Reserva Flute Champagne 5.5oz

24 Per Case 24 Per Case 24 Per Case 24 Per Case 24 Per Case 24 Per Case 24 Per Case

Stock the bar

Weddings often mean guests are willing to spend more than usual — and that means cocktails. Be sure your bar has everything your bartenders will need to hand, already sliced, diced or chopped where needed.

FW589 FW595 FW596 OV138 491008

Strawberries 1x227gm Lemons 1x15Kg Limes 1x4Kg Arrezzio Olives Green Pitted 240/260 Tin 6x850gm Mint 1x100gm

WEDDINGS 7

S

S

T

E

Y IN T

TA Depending on the time of the ceremony and the schedule for wedding party photography, a drinks reception can often last up to two hours. Communicate to potential couples that serving canapés performs multiple functions, keeping guests occupied during this time and giving them a taste of what is to come with the main meal while simultaneously providing some soakage to accompany drinks. They also serve to set the tone of the day, whether the couple prefers more formal gourmet options or simple sweet treats.

Canapés can be priced individually per head to allow the couple in question to create a bespoke selection to suit their own tastes.

For couples less interested in customisation, building canapé selections into wedding packages will help to encourage uptake.

CE1375Z DT287Z P345Z FF300Z FF208Z

Macarons Mixed Flavours Petits Fours Premium Selection Les Mondes des Crêpes Mini Blinis Traditional Savoury Platter Canapés Mini Bouchée Delights

1x48 1x63 240x5gm 1x540gm 125x20gm

497456 FF214Z DT251Z

Orien Bites Torpedo Shrimp Orien Bites Chicken Oriental Snacks Mini Eclairs

6x32x25gm 1x960gm 266x15gm

PS130 FF683Z B901Z O337Z

Vol Au Vents 5.5cm Thai Mini Vegetable Spring Rolls Unbaked Sausage Rolls Orien Bites Mini Vegetarian Spring Rolls

1x60 1x1Kg 60x35gm 1x1Kg

TOP TIP

Keep in mind that many guests will be standing and holding

their drinks, depending on available seating in your reception area.

Smaller canapés that can easily be eaten without cutlery are best.

8 WEDDINGS

canapés

M A K E YO U R OW N

If your establishment is proud of canapés made in-house, this can be a fantastic selling point, but preparing many tiny, identical bites commands a lot of precious time.

P345Z P35 PS476 PS472

Do it the clever way by utilising ready-to-use vol au vents and pastry shells where appropriate, freeing up time to create your own uniquely delicious fillings and toppings.

Le Monde des Crepes Mini Blinis Mini Bouchees Pastry 3cm Round Mini Savoury Tartlets 4cm Vol Au Vent Shell

240x5gm 1x180 1x240 1x96

WEDDINGS 9

T The main

m e a l

11 Tailoring Traditional Offerings 12 Starters 10 WEDDINGS

16 Menu Design

17 Main Courses 24 Side Dishes

Tradition T A I L O R E D

The biggest wedding trend at the moment is individuality, with more couples on the hunt for an event that stands out. While offering set packages will still work for many bookings, introducing a degree of flexibility is key, allowing couples to put their own unique stamp on their wedding menu.

Throughout this publication, you’ll see product options divided into three tiers: Gold; Silver; and Bronze. These are here to make life easy for you: simply build them into tiered wedding packages, then give your customers the opportunity to choose the right option to suit their budget and needs, allowing them to mix and match tiers where desired.

Even simple ideas such as utilising different cuts of meat to create very similar dishes can offer a degree of customisation and control that many couples will find attractive.

Gold

This package is designed for the discerning couple with a more flexible budget, and is ideal for those for whom impressive catering is a must.

Silver

Consisting of elevated options with a reasonable price point, this package will suit mid-level budgets and provides an opportunity for upselling.

Bronze

This is the right package for smaller budgets, or for couples who would rather allocate larger portions of their spending elsewhere.

WEDDINGS 11

On the starting

LINE

When thinking of your selection of starters, it is important to consider the menu as a whole. Lighter starters will bring balance when paired with heavier, richer main courses; this will also help to avoid repetition of main ingredients.

Seafood Ever popular on starter menus, prawns are a great prep-ahead option when served chilled. Create a modern spin on a retro prawn cocktail or serve spiced skewers.

FS222 FS1099Z FS1249Z FS1090Z

Portico Cold Smoked Salmon Sliced VacPac Irish Single Pincer Crab Claw Cooked & Peeled Cold Water Prawns 90/120 Seafood Chowder Mix

1x1.25Kg 1x1Kg 1x2Kg 1x1Kg

Melon Rethink this traditional menu option by adding a modern spin. Pair sweet melon with salty prosciutto, creamy mozzarella and peppery rocket for an Italian-inspired summer salad, or add a Mexican flair with fresh chillies, lime juice and sea salt.

FW622 FW620

Honeydew Melon Cantelope Melon

1x1 1x1

Soups Often catering to both vegetarian guests and less adventurous eaters, soup is a reliable standby for many a wedding menu.

491162 Rustic Veg 491020 Potato & Leek Mix 497948 Tomato & Basil Soup 497952 Carrot & Coriander Soup 497954 Cream of Vegetable Soup 497953 Minestrone Soup

2Kg 2Kg 1x2Lt 1x2Lt 1x2Lt 1x2Lt

Protein DU139Z Silver Hill Cooked Smoked Duck Breast C30 Smoked Chicken Fillets

1x160gm 2x225gm

Bread Bread is a necessary addition to any starter selection, providing much-needed sustenance for hungry guests while also adding an extra charge your customers won’t want to skip.

BR346Z CE1163Z BR458Z 60885

Bridor Gourmet Petit Pain 90x35gm Mixed Penny Loaves 144x50gm Mixed Petit Pain Selection 216x35gm Country Choice White Petit Pains 50x55gm

12 WEDDINGS

It’s always a good idea to consider seasonality when it comes to produce, fresh meat and seafood. Certain menu items can be easily adapted with different garnishes and accompaniments to suit different times of year. For example, during the summer months, goat’s cheese works perfectly with a fresh, ripe tomato salad; in the winter, serve it warm with candied walnuts and poached pears. »

Most foods taste their best when in season: for example, strawberries will always be at their sweetest and most flavoursome in late summer.

»

Produce is often better value while it’s in season.

»

Customers are increasingly interested in the provenance of foods, and seasonality plays a part in this story. Be sure to mention the seasonal nature of the items on your menu to potential bookings.

1.

Heat the water with the chicken bouillon. Add the diced chicken and gently simmer until cooked.

2.

3.

4.

5.

6.

7.

Remove the chicken, retaining the stock.

In a heavy bottomed pan, melt 100gm of the butter. Add the flour and combine well.

Cook out for five minutes over a gentle heat, without allowing to colour.

Slowly add the chicken stock and whisk until smooth. Add the cream and bring to the boil.

Add the chicken along with the tarragon. Check for consistency and seasoning.

Heat up the vol-au-vent cases.

Fry the wild mushrooms in the remaining the butter with a touch of garlic.

Fill the vol-au-vent shells with the chicken mixture and garnish with the wild mushrooms.

4

4 large vol-au-vent cases (P149) 450gm diced chicken breast meat (C225) 400ml water 20gm chicken bouillon (Z414445) 110gm butter 100gm plain flour 200ml double cream (DY231) 1 tbsp tarragon, chopped (HB55) 100gm wild mushroom mix (Tarragon HB557) 1 tsp garlic, chopped (VW733)

s ve er S

CHICKEN AND WILD MUSHROOM

Match it!

Chicken and mushroom vol au vents are simply a match made in heaven for an unoaked Burgundian white! Offering notes of ripe orchard fruits and apple blossom on the nose; this rich, creamy, and smooth Mâcon Chardonnay delivers hints ripe apple and some savoury notes on the palate (matching beautifully with the pastry, chicken, mushroom and cream). Truly moreish!

JL101

Château de Mirande Mâcon Villages, 2020, Burgundy France.

WEDDINGS 13

S T A R T E R S Smoked Salmon An elegant option that never goes out of style, our Irish smoked salmon has provenance worth shouting about. » Based in Co. Cork, Ballycotton Seafood is a family-owned and -run fish and seafood business, bringing a huge array of fresh fish from their boats to your business.

They create artisanal oven-ready seafood using natural, locally-sourced ingredients and smoke their own fish using traditional oak methods. » Daly’s Seafoods is an award-winning, family-run business that has been proudly serving fresh fish to local Irish communities since their establishment in 1983. All of their fish is prepared in a modern factory facility and supplied daily for guaranteed quality with the shortest possible journey from sea to plate.

FS948 Daly’s Hot Smoked Salmon (BBQ) FS058 Daly's Sliced Smoked Salmon FS1043 Ballycotton Sliced Smoked Salmon (2 sides)

1x700gm 20x700-900gm 2x1.25Kg

Pâtés & terrines

Ever popular and easy to plate and serve, pâtés and terrines are classics for good reason.

CC369 Glin Valley Chicken Livers 497846 Brehon Country Style Terrine PT121 Pheasant Terrine with Girolles (approx 20ptn)

1x2Kg 2x1.5Kg 1x1Kg

Goat’s cheese

A classic vegetarian starter option, most goat’s cheese dishes can also be prepared ahead of time, making life easier for your kitchen staff.

CH1539 CH1113 CH1645 CH1641

Fivemiletown Goat's Cheese Log Natural Boilie Goat's Cheese Goat's Cheese Log Buche de Chèvre Goat's Cheese Log Blended

1x1Kg 2x1Kg 1x1Kg 1x850gm

Duck

Pre-cooked and ready to heat and eat, confit duck legs are a convenient option that bring fantastic flavour to your menu.

D82Z Silver Hill Duck Leg Confit Cooked Fat D120 Duck Wing Confit DU344 Duck Leg Confit Vac Pac 32682 Brakes Duck Leg Confit Cooked

20x250gm 1x1.3Kg 1.55Kg 1x10

Sorbet

Allow couples to customise their wedding menu by adding an optional soup or sorbet course for an additional fee, or build this into a package deal. Working with the seasons once again, offer soup during the winter months and sorbet in the summer.

IS228Z IS227Z 492070 IS230Z

14 WEDDINGS

Glenown Lemon Sorbet Glenown Raspberry Sorbet Gin & Elderflower Sorbet Glenown Tropical Sorbet

2x5Lt 2x5Lt 2x5Lt 2x5Lt

S E T T E U Q O CR

1.

2.

3.

4

f e e B

200gm plain mash potato (VW748) 130gm beef fillet, cooked (BF131) 20gm capers, chopped (36037) 20gm red onion, chopped (VW740) 20gm gherkins, chopped (86823) 5gm fresh flat-leaf parsley, chopped (HB553) 1 tsp Worcestershire sauce (115339) 1 tsp Tabasco (MS512) Flour Egg, beaten Brakes panko crumbs (107231) Salt and black pepper

es ak M

BEEF CROQUETTES

Combine the mashed potato, beef, capers, red onion, gherkins, parsley, Worcestershire sauce and Tabasco in a bowl and season with salt and pepper.

Roll out four equal pieces of 100gm each into croquette shape and then “pane” them by coating in the flour, then the egg wash and finally the panko crumb.

Deep fry until cooked and golden brown.

BF471 Irish Nature Beef Jacob’s Ladder Spare Rib BF131 Irish Beef Cheek

1x1.6-2.2Kg 10x650gm

Match it!

Mencia, an indigenous Spanish varietal, gives us wonderfully firm tannins and clean acidity to both match and cut through the richness of the beef and the fried panko breadcrumbs.

On the palate the wine is packed full of notes of red berry fruits and hints of leafy herbs and crunchy pickles, all making it a perfect match to the aromatic elements of the dish.

DP200

Mencia, Riccardo Perez 'Petalos del Bierzo' (Organic), 2019, Bierzo Spain

WEDDINGS 15

P

Menu

MAGIC

Planning your wedding menus takes careful consideration.

» What makes your offering unique? Carve out your own niche within your market, allowing you to set higher prices on menu items that no one else offers. » Help potential customers get the best possible experience by offering extra services: additional courses, paired wines and late night snacks can all contribute to a bigger take-home at the end of the day. The more you can offer, the greater the potential for sales you can generate. » Don’t undercut yourself when building your pricing structure, but do be reasonable: there’s a fine line between profitable margins and off-putting prices. Remember that wedding couples will be comparing a range of venues before making a final decision, so do your research on the competition: find out how much other wedding venues are charging so you can make sure you’re not priced out of the running. » In addition to our Gold, Silver and Bronze ranges, you should also consider tiered per-person pricing, reducing the fixed per-person cost slightly as the guest list grows. This can encourage larger weddings, meaning more profits made at the bar as well as on the meal. » Plan your menu so that you can use ingredients in more than one place wherever possible. Food waste isn’t just bad for the environment, it’s also a waste of money. Keep costs down in an effective way without sacrificing taste. » Ensure that every dish can be produced consistently, in large quantities and within a reasonable timeframe.

16 WEDDINGS

Beef

Beautiful

FOR MORE INFORMATION

li m

ite

da

Contact your Area Sales Manager for more information on Irish Hereford Prime beef or to order dry-aged products in time for your menu.

v ail

abili

ty - s

BF798 490792 BF1191 BF208 BF330 BFC834 BF842 BF1202 490587 490263 BF223 BF403 BF471 BF181

tock on beef roa

st s ti n g

ri pl

oi n

Irish Hereford Prime Beef Irish Hereford Prime Beef Fillet Steaks Irish Beef Featherblade Steaks Irish Hereford Beef Striploin Irish Hereford Prime Tied Beef Rump Joint Irish Nature Chuck of Beef Spencer Roll Cling Wrapped Irish Nature Beef Featherblade Irish Nature Beef Chucktender Steak Daube Irish Nature Beef Centre Cut Fillet Steaks Irish Nature Beef Centre Cut Fillet Steaks Irish Nature Beef Striploin Irish Nature Beef Cube Roll Rib Eye Irish Nature Beef Jacobs Ladder Spare Rib Irish Nature Beef Chuck Roll

1x2.2-2.5Kg 12x170gm 10x255gm 1x6.4-7.8Kg 2.5-4Kg 1x5Kg 1x2.5-3.5Kg 10x283gm 12x170gm 12x198gm 1x9-11Kg 2.6-3.9Kg 1x1.6-2.2Kg 1x6-7Kg

With Irish beef regularly lauded as some of the best in the world, it’s no wonder it’s a consistently popular on wedding menus. Simplicity is key when serving beef to wedding guests – allow the focus to rest on the quality of the meat rather than distracting with fussy preparations.

Utilising different cuts across your tiered wedding menus can allow you to be more creative while simultaneously managing costs.

Iri

sh

Irish Hereford Prime’s independent certification ensures the highest quality standards, giving producers, chefs and consumers complete confidence that the beef can be traced back to the farm where it was reared and adheres to a lengthy and strict set of certification regulations.

Established in 1997 to market Hereford beef as a premium brand, Irish Hereford Prime has since become synonymous with consistent quality and sustainability. Knowing the collective was stronger than the individual, a number of farmers came together and created the Irish Hereford Prime Group. It now has more than 6,000 members across Ireland and prides itself on the association with sustainable, family-run farms.

rd fo re

He im

Pr e WEDDINGS 17

ISH LA R I E V M O B L s ve er

S

DUO OF LAMB

6

2 Slaney Valley lamb racks (LM627) 400gm shepherd’s pie filling 90gm pistachios, chopped (NU117) 60gm wholegrain mustard 400gm Duchess potato mix 2 red peppers, roasted, peeled and sliced (VW771) 100gm shallots, chopped (VW801) 10gm garlic, chopped (VW733) 150ml white wine 100ml tomato passata (35395) 3gm thyme, chopped (HB556) 3gm rosemary, chopped (HB559) 150ml lamb jus

1.

2.

3.

4.

LM627 LM630 LM502 LM624 LM640 LM640

Slaney Valley French Dressed Lamb Rack Cap Off 8x2 (480gm) Slaney Valley French Dressed Lamb Rck Cap On 2x650gm Slaney Valley Leg of Lamb Boned Rolled & Tied 2.2-2.8Kg Slaney Valley Lamb Shoulder Rack 2x500gm Slaney Valley RTC Lamb Rump 4x275gm Slaney Valley Lamb Rump Ready to Cook 4x275gm

Season the lamb racks and seal off in a hot pan. Coat the flesh side with the wholegrain mustard and coat with the pistachios. Roast in an oven at around 170˚C until pink, then leave to rest.

Heat up the shepherd’s pie mix, keeping it nice and thick. Place into individual dishes and pipe the Duchess potato on top. Glaze under a salamander or in a hot oven until nice and golden brown.

Sweat off the shallots and garlic until translucent. Add the white wine and reduce. Add the roast peppers, tomato passata, rosemary and thyme. Bring to a simmer and season.

Arrange neatly on each plate and finish with a little lamb jus.

Match it!

With wonderful acidity and abundant, dark cherry fruit, this Sicilian red has everything needed to match a deliciously complex dish like this! Nero d'Avola naturally holds its mouthwatering acidity which is exactly what you want from a red pairing with peppers and tomatoes (without the acidity the red wine will fall flat!). On the palate dark fruits, woody herbs and firm tannins will fantastically match and highlight the delicate and delicious duo of lamb.

MF200

Nero d'Avola, Masseria del Feudo (Organic), 2018, Sicily Italy

18 WEDDINGS

Not only does Irish lamb speak of exceptional quality and a touch of luxury, it’s also an ideal way to add provenance and seasonality to the menu. Ideal for spring weddings, Slaney Valley Lamb is a recognisably Irish brand with real provenance, something customers look for now more than ever.

THE VERSATILE BIRD A fantastic crowd-pleaser, chicken is the safest bet for including on any wedding menu. Just because it’s universally popular doesn’t mean a chicken dish has to be boring — its versatility means that chicken can work with practically any flavour combination, across several price points, throughout every season of the year. Let your imagination run wild with inventive flavour pairings and sides.

CC392 Chicken Supreme Skin On C290 Glin Valley Chicken Supreme Skin On CC222 Glin Valley Free Range Chicken Supreme Skin On

30x150-170gm 2x25x200gm 50x200gm

Turkey is a sure-fire bet for a winter wedding, evoking feelings of seasonal nostalgia in many guests. Much like chicken, turkey is a versatile meat: pair it with a creative stuffing or sauce, or play on the traditional Christmas association by adding seasonal elements such as cranberry or orange zest.

490734 Turkey Crown Skin On TY615 Turkey & Ham Portions Cooked & Stuffed

1x6Kg 24x6-7oz

WEDDINGS 19

s ve er S

SEABASS WITH PEA AND SORREL PURÉE, GRILLED FENNEL, RED WINE BUTTER SAUCE

4

130gm butter, diced (keep chilled) 100gm shallots, diced (shallot VW806) 5gm garlic, chopped (VW733) 200gm peas (4599) 100gm potatoes, diced 220ml double cream (DY231) 20gm sorrel (490228) 150ml red wine 150ml fish stock 4x170gm seabass fillet (FS894) Fennel, grilled (VW730) 1.

2.

3.

4.

5.

FROM THE SE A 496719 Organic Salmon Supreme (Skin On) FS894 Seabass Fillets Pin Bone In FS1099Z Single Pincer Crab Claws 491845 Sea Bream Fillet (Scaled & Pinned) FS927 Cod Portion Skin On & Pinned 200g FS990 Hake Fillets Large Skin On 0.6-1.2kg 490777 Salmon Supremes (Skin On)

10x170-200gm 1x2Kg (140-180gm)

1x1Kg

10x150-180Kg

1x2Kg

1x6Kg

10x200gm

In a heavy bottomed pan, melt 5gm of butter and sweat off 50gm of shallots with the garlic. When translucent, add the peas and potatoes and sweat off for 2-3 minutes. Add 200ml of the double cream and leave to simmer gently until cooked. Add the sorrel, then purée in a blender. Check the seasoning.

In a separate pan, melt 5gm of butter and sweat off the remaining shallots until translucent. Add the red wine and reduce by half. Add in the fish stock and reduce by two thirds.

Add the remaining cream and bring to the boil. Remove from the heat and slowly add the rest of the butter little by little so that it emulsifies. Check the seasoning, then pass through a strainer and keep warm.

Season the seabass and pan fry in a nonstick pan obtaining a nice brown colour on both sides. Leave to rest for a minute in the pan, ensuring the fish is just cooked.

Arrange the purée and fish on a plate with some grilled fennel and drizzle with the sauce.

Match it!

This intense and aromatic Sancerre offers notes of crisp citrus, crunchy green fruit and fresh garden peas, all needed to stand up to the intense and varied aromatic elements of this seabass dish. On the palate the wine is wonderfully mineral (fantastic with the fish stock) and medium bodied (wonderful against the cream and red wine sauce) finishing with bright, clean acidity to freshen the palate and bring extra vibrancy to the varied elements on the plate!

RO132

Sancerre, Les Terres Blanches (Organic), 2020, Loire Valley France

20 WEDDINGS

Fish can be a fantastic lighter option for the wedding main course, and provides balance where red meat is the alternative. This is especially important if the starters and desserts chosen are on the heavy or rich side.

Using fish that’s in season can allow couples with tighter budgets to include a fish dish on their menu.

Pork and duck Pork and duck are rich, luxurious options that pack big flavour. Add a touch of seasonal sweetness to balance out the fat content — try a plum jus with duck during the summer months, or create a new twist on the classic pairing of pork and apple as autumn turns to winter.

BC576 McCarrens Bacon French Rack 1x2x1.2-1.4Kg D16 Barbarie Duck Breast 2x200-250gm BC504 McCarrens Boned & Rolled Bacon Gammon Horseshoe 1x4.5-6Kg PK400 McCarrens Irish Pork Loin Baby Ribs 8x600gm DU180Z Silver Hill Duck Fillets 20x225gm PK900 Boneless Pork Loin 1x4.5-6Kg PK110 Boneless Streaky Pork Belly 1x4-5Kg BC543 McCarrens Bacon Gammon Log 1x5.8-6.8Kg

F O R

T H E

K I D S

Most weddings will have some children present, making a suitable kids’ menu a must. Many of these options will be adaptable from those menus you already have on offer elsewhere in your establishment.

TOP TIP

Bear in mind that not all

children attending a wedding will be

little ones. To suit elder kids and more

adventurous palates, it is advisable to offer half portions of any main

as a children’s option.

CC806Z 497062 VP687 PK456 PA428 5373

Cooked Breaded Chicken Goujons 10x1Kg MSC Cod Fish Fingers 120x25gm Chunky Fresh Chips 20mm 1x5Kg Pork Sausage 8’s 1x2.27Kg Pasta Zara Penne Rigate 2x5Kg Girolomoni Organic Tomato & Basil Pasta Sauce 12x300gm

WEDDINGS 21

E A T I N G

meat-free

22 WEDDINGS

Today’s wedding couple will need to consider whether any of their guests have dietary restrictions – in this day and age, it is crucial to have options available for coeliac, vegetarian and vegan diets.

Vegetarian and plant-based diets are more popular than ever before, and are almost certain to feature on every guest list. Feel free to get creative with inventive new ways to cater for these guests.

A baked tart with Mediterranean vegetables is a fabulous seasonal option during the summer months. Our tart shells and ready-to-use Mediterranean vegetable mix makes this an easily achievable dish for your busy kitchen.

Main meals Ready-to-serve tarts help tick one item off your kitchen’s long to-do list.

P44 VG937Z CH1641 H117Z 1065

DGF Savoury Tartlet 11cm Brunoise Mediterranean Mix Goats Cheese Log Blended Baked Leek Tart Lord Of Tofu Natural Tofu

1x96 4x2.5Kg 1x850gm 12x200gm 5x200gm

Buffet options 498057 498058 498060 498061 1015 1016 2509Z

Plant-It Battered Nuggets 5x1Kg Plant-It Breaded Atlantic Goujons 1x4.95Kg Plant-It Breaded Salt & Chilli Strips 5x1Kg Plant-It Southern Fried Fillets 5x1Kg Florentin Organic Falafe l6x240gm Florentin Falafel Nuggets 1x280gm Fry's Vegetarian Style Chicken Strips 1x380gm

400gm butternut squash, diced (VW719) 80ml pure maple syrup (100535) 80ml extra-virgin olive oil (100262) 50gm shallots, chopped (VW801) 1 tsp garlic, chopped (VW733) 480gm Arborio risotto rice (RC110) 200ml white wine 400ml homemade vegetable stock 300gm baby spinach (HB595) 80gm Cheezly vegan Italian-style cheese, grated 10gm 1.

2.

3.

4.

4

Diced Butternut Squash 2Kg Arborio Risotto Rice 5Kg Pumpkin Seeds 1x550gm Balsamic Vinegar de Modena Aged 6 Years Tub 1x5Lt

s ve er S

VP365 RC104 10844 VR101

VEGAN-FRIENDLY BUTTERNUT SQUASH RISOTTO

fresh flat-leaf parsley, chopped (HB553)

Heat up the vegetable stock and reserve.

Mix the diced squash with the maple syrup and half of the olive oil. Roast at 180˚C for 10 minutes or until the squash is nicely browned.

Heat a heavy bottomed pan and add the remaining olive oil. Gently fry off the shallots without colouring. Add the risotto rice and toast for one minute. Add the white wine and cook until evaporated. Slowly incorporate the stock, one ladleful at a time and simmer slowly.

Add the maple squash and the baby spinach and mix well. Finish with the vegan cheese and fresh parsley and check seasoning. This whole process for cooking the rice from beginning to end should take around 20 minutes.

Match it!

A vegan blend of Grenache, Marsanne & Roussanne, this rich Rhône white is concentrated and full bodied, making it perfect with the richness of the risotto and the buttery, naturally sweet profile of the squash. On the palate the wine offers delicious aromas of pistachio, warming ginger and ripe tropical fruits leading to a round and creamy finish. Absolutely delicious.

OL206

Côtes du Rhône Blanc, Olivier Ravoire 'Benderet', 2019, Rhone France

WEDDINGS 23

On the side Potatoes 491002 490285 VP743 VP837 497589 VG139 VP725 490051 VP740 VP452

Vegetables VG880 VP748 VP423 VP733 492087 490284 VW715 VW701 VP370 VW700 VW706 VG877 VP837

Cauliflower Florets 1x2Kg Carrot Chateau Banqueting 1x20 Turnip Chateau Banqueting 1x20 Vegetable Mix Chunky 1x5Kg Carrot & Turnip Mix Baton 1x5Kg Carrot And Turnip Chunky Mix 1x5Kg Baby Corn 1x80gm Brocolli Tender Stem 1x500gm Carrot Wedge 1x5Kg Beans Topped and Tailed 1x1.5Kg Mangetout 1x1.5Kg Baby Carrot 1x60 Round Fondant Sweet Potato 1x25

24 WEDDINGS

Potato Chateaux 1x5Kg Potato Oval Fondants 10x100gm Potato Fondant Round 1x10 Potato Sweet Fondant 25x85gm Premium Potato Gratin 1x20 Peka Potato Gratin 1x2Kg Sliced Potato 1x5Kg Washed & Peeled Roosters 1x10Kg Washed & Peeled Baby Potatoes 1x9Kg Hand Cut Pont Neuf Fresh Chips 70x20x20mm 1x5Kg

Fresh Herbs

490066 Flat Parsley 491008 Fresh Mint 491005 Fresh Basil1x 491013 Fresh Tarragon 490083 Fresh Chives 491011 Fresh Rosemary HB580 Fresh Sage SL325 Affilia Lettuce (Pea Shoot) HB574 Watercress

Gravy and sauces Z414335 Z414440 Z414445 Z414442 Z414437 Z414392 Z990326 490122 G129 Z418615 RL206

Knorr Roast Gravy Powder Knorr Veg Paste Bouillon Knorr Chicken Bouillon Paste Knorr Beef Bouillon Paste Knorr Fish Bouillon Paste Knorr Demi Glace Sauce Gourmet Roast Gravy Powder Follain Redcurrant Preserve Brown Veal Stock Colmans Horseradish Sauce Ballymaloe Country Relish

1x100gm 1x100gm 1x100gm 1x100gm 1x100gm 1x100gm 1x50gm 1x9 1x100gm

3x1.18Kg 1x880gm 1x880gm 1x880gm 1x880gm 3x1.45Kg 1x1Kg 1x3.5Kg 2x1.5Kg 1x2.25Lt 1x3Kg

A beautiful bunch

Make banqueting service easy with these delicious and convenient vegetable bouquets.

VP836

VG885

491136

Vegetable Bouquet (Mix 2) 15x73gm

Vegetable Bouquet (Mix 3) 15x73gm

Vegetable Bouquet (Mix 4) 15x73gm

WEDDINGS 25

Sweets and

d e s s e r t s

27 Dessert Inspiration 26 WEDDINGS

28 Delightful Desserts

30 Dessert Trios

31 Ice Cream Cart

32 Cheese

finesse

F I N I S H

U

W I T H

Unless the couple decides to add a cheese course, dessert is the final component of their wedding meal.

To inspire the best possible lasting impression on guests, it’s crucial to end on a high note — don’t let the dessert selection be an afterthought.

Keep it seasonal Bring seasonality into your dessert choices as well as throughout the rest of the menu. In autumn, offer a warm, rustic apple tart, while in the summer, a light and creamy panna cotta will work nicely.

Add balance If the other courses planned are especially heavy or rich — particularly the main course — take this into consideration and offer a lighter dessert, such as a fresh and zingy lemon tart.

Offer alternatives While most desserts are vegetarian, it’s important to keep vegan and gluten-free options at hand to cater to those who need them. Be aware, too, that gelatine is not vegetarianfriendly, so items like panna cotta, jelly and marshmallows won’t be suitable for meat-free eaters.

Something different A dessert table with a selection of individual sweets from which guests can choose their own can be a fun alternative to the traditional table service.

WEDDINGS 27

L

bites 36204 DT281Z DT279Z 492921 492148 492149

Brakes Trio Of Chocolate Mini Desserts Individual Raspberry Tartlet Individual Rustic Apple Pie Gianduja Shortbread Ruby Chocolate Cheesecake Belgian Chocolate Mousse Torte

492150 Mango & Passion Fruit Cheesecake 492151 Banoffee Dessert

3x12ptn 30x110gm 40x110gm 16x90gm 12x110gm 12x110gm 12x110gm 12x110gm

Deluxe 479369 T703Z DT701Z CE1318Z CE240Z

Baileys Profiteroles

Rustic Apple Tartlets

Apple & Cinnamon Crumble Tartlet

Paganini White Chocolate Raspberry Cheesecake Gluten Free Sticky Toffee Pudding

2x850gm 18x150gm 18x100gm 1x14ptn 1x12ptn

H

T

F

U

Platinum

D

E

L

I

G

Ultimate

28 WEDDINGS

DT257Z DT292Z 121161 DT699Z DT704Z

Individual Baileys Cheesecake

White Chocolate Cheesecake with Ferrero Rocher Brakes Vegan Chocolate & Coconut Tart GF

Individual Pear & Almond Tartlet

Salamander Lemon Tartlet Individual

12x131gm 12x120gm 1x14ptn 18x100gm 18x100gm

Key ingredients P43 P99 P608 P100 R261 R262 T159 CT263 R21

Tarte Sablee Sweet Pastry Cups 22cm Shortcrust Pastry 8cm Sweet Pastry Shells 9.5cm Mini Sweet Round Pastry 4cm Mini Wafer Basket 6cm Mini Chocolate Wafer Basket 6cm Meringue Baskets 7cm Dark Angelo Chocolate Cup 6cm Marie Annette Chocolate Cups 4cm

1x10 1x108 1x108 1x245 1x192 1x192 1x100 1x60 1x132

WEDDINGS 29

TA K E

A

T R I O

Choosing a trio of desserts remains popular with wedding couples. Not only does a trio offer a luxurious feel, but plating three desserts together often brings a balance that is aesthetically pleasing. Offer a range of desserts from which your customers can choose, allowing them to create their own bespoke dessert selection.

Z164 Z168 Z170 Z160 DT285Z DT286Z Z156

Belgian Chocolate Cheesecake Raspberry Cheesecake Baked Vanilla Cheesecake Sicilian Lemon Tartlet Mini Triple Chocolate Mousse Mini White Chocolate & Forest Fruits Cheesecake Mini Lemon Cheesecake

Finishing touches While easy to execute, adding fresh fruits or herbs to a dessert plate brings it together visually and makes your offering seem more considered, thoughtful and elegant. Don’t underestimate the value in these little added touches.

FW587 FW589 FW600 491008 496660 496664 496663 496662 496665 F326Z F327Z F324Z F328Z

30 WEDDINGS

Physallis 1x1 Strawberries

1x227gm Raspberries 1x125gm Mint 1x100gm Boiron Mango Pasteurized Fruit Puree 1x1Lt Boiron Strawberry Pasteurized Fruit Puree 1x1Lt Boiron Raspberry Pasteurized Fruit Puree 1x1Lt Boiron Peach Pasteurized Fruit Puree 1x1Lt Boiron Blackberry Pasteurized Fruit Puree 1x1Lt Boiron Raspberry Coulis 1x500gm Boiron Exotic Coulis 1x500gm Boiron Strawberry Coulis 1x500gm Boiron Blackcurrant Coulis 1x500gm

48x35gm 48x35gm 48x35gm 48x30gm 20x30gm 20x45gm 48x35gm

I scream, YO U

S C R E A M

Ice cream is a dessert staple, whether accompanying warm desserts such as sticky toffee pudding or apple crumble or as an easy option for children in attendance.

An alternative idea is to offer couples the option of an ice cream cart that will serve cones in the time between their ceremony and the reception. This idea brings a touch of novelty, innocent fun and childhood nostalgia to the day — and provides ample opportunity for social media snapping amongst guests — as well as helping to fill the time while the wedding party is often busy with the photographer.

497679 IC210Z IC211Z IC214Z IC218Z IC221Z IC236Z IC315Z IC316Z IC317Z IC318Z

Glenown Vegan Mango & Raspberry Ripple Ice Cream Glenown Strawberry Dairy Ice Cream Glenown Pistachio Dairy Ice Cream Glenown Bourbon Dairy Vanilla Ice Cream Glenown Double Chocolate Dairy Ice Cream Glenown Rum & Raisin Dairy Ice Cream Glenown Farm Irish Cream Liqueur Ice Cream Glenown Farm Salted Caramel Dairy Ice Cream Silver Pail Indulgence Vanilla Bourbon Ice Cream Silver Pail Indulgence Double Chocolate Ice Cream Silver Pail Indulgence Strawberry Ice Cream

2x2.5Lt 2x2.5Lt 2x2.5Lt 2x2.5Lt 2x2.5Lt 2x2.5Lt 2x2.5Lt 2x2.5Lt 2x4Lt 2x4Lt 2x4Lt

WEDDINGS 31

G

Cheese,

PLEASE

Give your wedding customers the choice of serving cheese as a separate course, or as one of the dessert options.

Be sure to communicate that your plate is composed of Irish cheeses, some of the very best in the world. Bring a sense of provenance to your menu by adding details of the cheesemakers and their localities.

Knockanore Cheese is handmade on the Lonergan family farm, using raw milk from their pedigree herd of Friesian cows. The cheese is a hard, mature Cheddar-style cheese with a complex creamy flavour, earthy tones and a nutty aroma.

CH1398 Knockanore Cheese Farmhouse White Vint.

CH1395 Knockanore Cheese Red Cheddar

Carrigaline Farmhouse Cheese

Based in Co. Cork, Carrigaline Farmhouse Cheese is a familyrun business. Carrigaline Original is mild and subtle with a delicate buttery flavour, but also comes with a variety of luxury additions, including Cranberry and Italian Truffle.

CH4396 Carrigaline Italian Truffle Cheese Wheel CH1309 Carrigaline Cheese with Cranberry

Knockanore Irish Farmhouse Cheese

1x1.8Kg 1x1.8Kg

Milleens Farmhouse Cheese

Milleens was the first in the new generation of artisan Irish farmhouse cheeses. A soft, washed-rind cheese with a complex and delicate flavour, Milleens is made from the milk of Friesian cows grazing on the rugged Beara peninsula of South West Ireland.

CH1294

Bandon Vale Cheese

Founded in 1994 by Andy and Margaret Mahon, Bandon Vale was initially set-up to revive the art of cheese making in the traditional style. Bandon Vale is ideally located at the heart of the rich dairy producing region of West Cork, Ireland and are committed to providing cheese products of the highest quality standards.

CH1008 Bandon Vale Cheddar Vintage CH1006 Bandon Vale Cheese Glandor Red

1x200gm 1x200gm

Ardsallagh Goat’s Cheese

Made daily from fresh goat’s milk using traditional handmade production methods, the Cork-based Ardsallagh soft white cheese has a creamy texture and a gentle flavour. The addition of cranberries adds a pleasant sweet contrast.

CH1520

Ardsallagh Cheese Rindless Goats Log

32 WEDDINGS

1x900gm-1.1Kg

1x1.5Kg 1x1.5Kg

Mileens Cheese Wheel

1x1.1-1.8Kg

Gubbeen Farmhouse Cheese

The Ferguson family has been making Gubbeen on their West Cork farm for 40 years, using milk from their own herd of cows.

Gubbeen is a semi-firm washed-rind cheese with a buttery, nutty flavour, developing mushroomy notes as it matures.

CH1358 Gubbeen Cheese Wheel 490835 Gubbeen Oak Smoked Mature Cheese

1x1.3Kg 1x3.5Kg

Cashel Irish Farmhouse Cheese

Made by the Grubb family in Co. Tipperary, Cashel Blue has a distinctive character with salty, milky flavours. Their Crozier Blue is produced using sheep’s milk cheese, which has a higher fat content, giving it a creamier texture.

CH1269 X337

Cashel Blue Mature Cheese Wheel Crozier Blue Wheel

1x1.5Kg 1x1.5Kg

spe cial

M A K E

I T

More and more wedding couples are opting for a ‘cake’ made of cheese, rather than the traditional wedding cake. Work with each couple to determine their individual tastes, allowing them to create the showstopping centrepiece of their dreams. Add some fresh fruit as simple decoration and let Ireland’s quality cheese speak for itself.

CH1306 CH1390 CH1309 CH1358 490984 CH1314

Dunbarra Cheese Naturally Ripened Gubbeen Oak Smoked Cheese Carrigaline Farmhouse Cranberry Cheese Wheel Gubbeen Cheese Wheel Daru Semi Hard Cheese Shepherd's Store Cheese Wheel

1x180gm 1x390gm 1x1.8Kg 1x1.3Kg 1x2.2Kg 1x4.5Kg

Serve it up

Quality crackers are a must for any cheese plate. Make your selection shine by adding fresh grapes, sliced apple or pear, candied nuts, honey or honeycomb, chutney, relish or jam.

T622 CE743

Salamander Biscuits Wrapped 1x300 Millers Damsels Biscuits for Cheese Assorte 12x125gm

WEDDINGS 33

L

Evening

s n a c k s

35 Late Night Offerings 34 WEDDINGS

36 Grazing Tables

38 Pizza Bar

Late night O SNACKS

Offering a small late night meal is a key component expected of many modern weddings. When deciding what options your establishment can offer, here are the main considerations to keep in mind:

»

Super soakage. There’s likely to be quite a bit of alcohol on board at this stage of a wedding, so focus on the salty food guests will be craving and include plenty of carbs for soakage.

»

»

Make it fun. Without the expectations of the sitdown wedding meal, this is a good opportunity for the wedding couple to show some personality and go for something funky and different. Read on for a few of our suggestions…

»

Keep it casual. At this time of night, nobody wants another formal meal, so make sure your offering is not only delicious, but means minimum fuss.

Portable is good. Food that guests can hold in one hand is always a clever option.

Slider bar

With all the cuteness of any miniature food, sliders are also easily customisable, portable and a great crowd-pleaser. Offer a grab-and-go slider bar that includes several filling options.

BF2863Z CM627 CM626 BR484Z BR459Z

Mini Beef Burger Pulled Pork Beef Pulled Mini Brioche Glazed Burger Bun Mini Burger Buns

1x5.28Kg 1x1Kg 1x1Kg 120x30gm 120x25gm

Fish and chips

A perennial favourite with a nostalgic touch, fish and chips is a fantastic late night option.

Serve yours in newspaper print cones to add a kitsch feel while making each portion instantly portable and minimising kitchen clean-up — wins all round!

FS961Z 497456 VP687 Z418601 496976

Whitby Extra Large Scampi Coated in Breadcrumbs 10x450gm Orien Bites Torpedo Shrimp 6x32x25gm Chunky Fresh Chips 20mm

1x5Kg Colmans Tartare Sauce 2x2.5Kg Crispy Battered Cod Goujons 5x1Kg

WEDDINGS 35

G

R

A

Z

I

N

G

Olives and stuffed peppers OV107 VG326 OV271 494116 494122

Mixed Italian Olives

1x1.9Kg Peppalicious Peppers Stuffed with Cheese 1x2Kg Tom & Ollie Taste of Sicily Olives 1x2.15Kg Tom & Ollie Green Olives Stuffed with Red Pepper s 1x2Kg Tom & Ollie Pitted Mediterranean Olive & Feta Mix 1x2Kg

Breads and crackers BR713Z BR315Z P500 CE971

36 WEDDINGS

Bridor Stone Baked Traditional Baguettes 25x280gm Sourdough Pave Rustic 20x450gm Grissini Breadsticks 12x240gm Sheridans Mixed Seed Crackers 12x120gm

T

A A

B

L

E

A tapas-style grazing board makes visually-impressive late night snack offering.

Include a selection of charcuterie, cheeses, dips and olives, with good quality breads so that guests can create their own sandwiches if desired. The spread should appear colourful, varied and abundant for maximum impact.

Snap happy

Styling is the key to making your grazing table as striking and Insta-worthy as possible — free advertising for weddings at your establishment! Incorporate rustic wooden boards, glass platters or porcelain bowls, and add some height using cake stands. Add crafty signage and some greenery for a show-stopping look.

Meats

CM802 CM614 CM308

Sliced Aged Prosciutto Ham Sliced Serrano Ham Gubbeen Smokehouse Salami

1x500gm 1x500gm 1x1.2Kg

Cheeses 490836 CH1390 497474 CH1449

Brie 60% Cheese Wheel Gubbeen Oak Smoked Cheese Cashel Blue Cheese Cooleney Farm Tipperary Brie

1x3Kg 1x390gm 1x350gm 1x150gm

Chutneys and dips Z374 RL206 Z373 VG176 VG174

Folláin Spicy Apple Chutney Ballymaloe Country Original Relish Folláin Chilli Tomato Jam Chilli & Garlic Hummus Traditional Hummus

1x1.2Kg 1x3Kg 1x1Kg 1x1Kg 1x1Kg

WEDDINGS 37

Pizza

Fresh pizza is infinitely craveable and will never fall out of favour. Grabbing a slice or two is a quick, easy and delicious way for guests to satisfy their hunger. These ready-to-bake options keep things simple for your kitchen late at night, allowing you to keep fewer staff on.

PZ196Z PZ162Z PZ178Z

Pizza Si Stone Bake Margherita Pizza 12" PizzaSi Sauced Artisan Pizza Base 9/23cm Pizza Si Pepperoni Pizza 12"

20x395gm 1x20 1x12

ALL-AMERICAN Chicken wings, goujons and popcorn chicken appeal to that ‘inner child’ and are easily upgraded with a selection of tempting dips.

Make sure to provide plenty of napkins!

113835 CC550 CC925Z CC806Z CC103Z

38 WEDDINGS

Buffalo Chicken Wings Chicken Wings (fresh mids & primes mixed) Steam Cooked Chicken Wings Global Farms Cooked Breaded Chicken Goujons Global Farms Cooked Southern Fried Chicken Popcorn

2x1.5Kg 2x5Kg 4x2.5Kg 10x1Kg 4x2.5Kg

Our Team of Specialists At Sysco we believe in supporting our customers to grow their businesses. To enable this, we have a dedicated team of product specialists available to assist and consult on product range, selection, sustainability and profitability.

This team of experienced specialists assist our customers to create menus and offerings to meet their changing requirements throughout the year. To learn more, speak to your Area Sales Manager today.

Catering Essentials Advisors on the latest crockery and tableware innovation with packaging and cleaning knowledge to ensure the highest standards.

Seafood Sourcing the best seasonal fresh and frozen fish and seafood from Ireland’s coast and beyond.

Centre of Plate Rich tradition and expertise in beef, pork, lamb and poultry to devise the most suitable menus for customer requirements.

Bakery Our team is available to advise on the most suitable Bakery, dessert and ingredients range to suit culinary capabilities.

Fresh Produce A dedicated team to identify the freshest and finest local and international produce to accompany every menu option.

Beverages Our experts advise on hot beverages, soft drinks, wine and more for the most suitable accompaniment to suit menu design.

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