At Sysco, we’ve spent decades building and nurturing the most extensive network of local producers and growers in the industry, giving you access to the freshest and most innovative food and non‑food wedding products available. We understand how essential flexibility, quality, precision and exceptional service are in delivering unforgettable wedding experiences. That’s why this issue of Sysco Foodie Weddings is dedicated to showcasing our specialised range for wedding venues, along with creative ways to use our products to save time, labour and cost. So your team can focus on creating magical moments for every couple.
MEET OUR CHEFS
Our in‑house culinary team, Kyle Greer, Simon Hudson, Liam Byrd and Keith Pigott, bring years of hands‑on experience designing and delivering exceptional wedding dining across hotels, country houses and wedding venues. With over 30 years of combined industry expertise, they taste, test and innovate across our full portfolio to bring you on‑trend dishes, high‑impact presentation ideas and practical menu solutions at the right price point. Their understanding and passion for the wedding space will help you craft standout offerings for your couples and their guests.
IRISH WEDDING FOOD TRENDS 2026
Irish weddings are evolving, with couples prioritising experience, personality, and sustainability.
INTERACTIVE DINING
Food stations like taco bars, gelato carts, and live cooking create a fun, social atmosphere.
LOCAL & SEASONAL
Farm to fork menus and local Irish produce are now expected.
GRAZING & SHARING
Charcuterie boards, cheese displays, and sharing plates are replacing formal starters.
MODERN DESSERTS
Dessert tables and sweet stations are overtaking traditional wedding cakes.
Couples want memorable, personalised food experiences, making creativity and flexibility key to attracting future weddings.
WEDDING FAVOURITES
SHARING BITES
ITALIAN
QUICK TIP FROM SIMON
Use pre prepared canapé elements to save time and improve efficiency, while allowing your team to deliver a more varied selection for couples.
SHARING
VEGAN & VEGGIE
QUICK TIP FROM KEITH
Elevate your menu with our Asian Speciality range, ideal for adding a modern twist to traditional starters or creating standout evening food options.
ASIAN
CHICKEN
THE MAIN EVENT
BEEF & STEAK
QUICK TIP FROM KEITH
Use slow cooking joints as alternative proteins. This offers a reduction in costs, consistency in cooking, seasoning and portion size across the board.
QUICK TIP FROM LIAM
Use marinades, dry rubs or glazes to input flavour into your proteins overnight. There are great options in our Sysco Classic range.
THE
MAIN EVENT
LAMB & PORK
LM630
Slaney Valley French
Dressed Lamb Rack Cap On 2 x 500-700 g
LM628
Slaney Valley Lamb
Rack 9 Bone Cap On 1 x 1.2-1.6 Kg
PK400
McCarrens Pork Loin
Baby Ribs Irish 8 x 600 g
483740
Catering Rindless Back Rashers 1 x 2.27 Kg
LM640
Slaney Valley RTC
Lamb Rump 1 x 4 x 275 g
492140
McCarrens Pork
Belly Boneless 5 x 3-4 Kg
LM529
Slaney Valley Lamb
Leg Carvery Boned Rolled & Tied 1 x 2.4-3.2 Kg
PK004
Tournafulla Classic
Jumbo Pork Sausages 8s 80 x 57 g
LM154
Slaney Valley Boneless
Lamb Shoulder 1 x 1.2-1.3 Kg
BC504
McCarrens Irish Bacon
Gammon Horseshoe Boned & Rolled 1 x 4.5-6 Kg
BC068
McCarrens Thick Cut
Back Bacon Rashers
6mm Irish 1 x 2.27 Kg
PK005
Tournafulla Classic Pork Cocktail Sausages 1 x 4.54 Kg
THE MAIN EVENT
Think about brining poultry to retain moisture during cooking, especially when cooking in large batches. Keeping the brine subtle (think bay, citrus, peppercorns) to enhance the meat without overpowering it. The result is consistent texture, better yield, and seasoned poultry every time.
CHICKEN & DUCK
QUICK TIP FROM KEITH
When cooking fish for larger groups, a bread or herb crust is a simple way to protect both flavour and presentation. The crust acts as a gentle barrier, insulating the fish so it cooks more evenly and is far less likely to dry out, especially important when multiple portions are coming out at once.
THE MAIN EVENT
FISH & SEAFOOD
FS894
Portico Pride Seabass Fillets
Skin On & Scaled
FS1001
Portico Pride Hake
Portion Skin On 20 x 180-200 g
494632
FAS Hake Fillets
Skin On & Pin Bone Out 10oz 1 x 10 Kg
5017269
Prawn Vannamei
Peeled & Deveined 26/30 IQF 10 x 1 Kg
FS1242
Portico Pride Hake
Portion Skin On 10 x 140-170 g
483624
Salmon Sides Skin On Pinned 6 x 800-1200 g
5015800
Dalys Cold Smoked Salmon Sliced Vac Pac 1 x 1.25 Kg approx.
494631
FAS Hake Fillets Skin On & Pin Bone Out 1 x 5 Kg
5018418
Vannamei Prawn
Peeled Tail Off Peeled & Deveined 16/20 1 x 1 Kg
FS990
Portico Pride Hake
Fillets Large Skin On & PBO 600 1200g 1 x 6 Kg
PRODUCE THE MAIN EVENT
QUICK TIP FROM KEITH
To get best results with vegetables season, glaze, garnish just before service. Avoid doing this pre cook or mid cook. This allow the vegetables to sing, seasoning or glazing too early in the cook can dull flavours and colours.
Affilia Lettuce Irish Pea Shoot
x 1 EA
Assorted Edible Flowers
x 20 EA
VP836
Vegetable
Bouquet Mix 2 15 x 73 g
VG885
Vegetable
Bouquet Mix 3
491136
Vegetable
Bouquet Mix 4
x 60 g
5017891
5015830 Blueberries
FW589 Strawberries
CHEESE AFTER DINNER
built cheeseboard is all about balance and variety. Aim for a mix of textures and styles, something soft and creamy, something hard and aged, and something bold, so there’s interest in every bite.
Pair with a range of accompaniments that complement rather than compete: fresh fruit for brightness, something sweet like chutney or honey and a bit of crunch from crackers or toasted bread.
DESSERT AFTER DINNER
ASSIETTE RANGE
5018086 Sicilian Lemon Tartlet
5007858 Mini Dessert Trio
x 30g
ESSENTIALS
CATERING SUPPLIES
5003948
Steelite Simplicity
White Oval Coupe
Plate 28cm 1 x 12 EA
5004144
Steelite Simplicity
White Low Cup 22.75cl (8oz) 1 x 36 EA
5003933
Steelite Simplicity
White Lugged
Stacking Soup Cup 28.5cl (10oz) 1 x 36 EA
5004136
Steelite Simplicity
White D/W
Saucer 14.5cm 1 x 36 EA
5020011
Tork White Dinner Napkin 2ply 8 Fold 12 x 150 EA
5003961
Steelite Simplicity
White Low Cup 34cl (12oz) 1 x 36 EA
5003941
Steelite Simplicity
White Oatmeal Bowl 16.5cm 51.5cl 1 x 36 EA
5004174
Steelite Simplicity
White Slimline Saucer 15.25cm 1 x 36 EA
5004180
Steelite Simplicity
White Coffeehouse Mug 34cl (12oz) 1 x 36 EA
5004186
Steelite Simplicity
White Harmony Jug 28.5cl (10oz) 1 x 12 EA
5020591
Tork LinStyle White Dinner Napkin 8 Fold 14 x 50 EA
497830
Airlaid White Napkin 8 Fold 40x40cm 10 x 50 EA
WINE & BUBBLES BANQUETING
Food and wine go hand in hand, and our team at Classic Drinks is here to help you find the perfect pours for your wedding offering.
TOAST WITH BUBBLES
486727 Masottina Prosecco Frizzante Glera
Tasting Note
Fresh and well structured, harmonious. Distinct aromas of fruits and flowers.
487064 Pannier Brut NV Champagne
FRANCE
Tasting Note
Supple with a round body. Mature aromas of fully ripened fruit and notes of honey and vanilla.
ITALY
BANQUETING RED WINE
499606
Natua Cabernet Sauvignon
Tasting Note
A big, bold wine with round tannins and jammy black fruit flavours. An easy drinking, crowd pleasing wine!
495943
Les Roucas Merlot
486031
Viña Eguía Rioja Crianza Tempranillo
Tasting Note Black cherry and plum with velvety tannins, revealing layers of dark chocolate and a lingering, smooth finish.
Tasting Note
A Rioja with an elegant palate of ripe fruit framed by soft, polished tannins.
BANQUETING WHITE WINE
499607
Natua Sauvignon Blanc
495941
Les Roucas Sauvignon Blanc
Tasting Note
Fresh aromas of citrus, tropical fruit and vegetal notes, dominated by ripe fruit flavours.
Tasting Note
Crisp citrus, green apple, and refreshing herbaceous notes on the palate, with a zesty finish.
480801 Caves de la Tourangelle Touraine Sauvignon Blanc
FRANCE
Tasting Note
Clean, fresh, aromatic nose with fruity characteristics and herbs aromas.
