Weddings are stressful enough without the added worry of what to feed those guests who have (yawn) 'special dietary requirements'. Having experienced both sides of the coin (eager to please bride and 'no animal products for me please' eater), it can often be a primary concern for those attention-to-detail planners whose only desire is to ensure everyone is catered for, comfortable and happy - no mean feat you might think when the rest of the clan will most likely be chowing down on beef or chicken.
Firstly, it's important to note that those 'awkward' guests (of which I am one) are often very forgiving when it comes to what is served at large events such as weddings... trust me when I tell you that veggies and vegans alike are well seasoned in dealing with scenarios that may not be the most accommodating to their foodie needs. So, if there's a little hiccup, such as the vegan couple being served meringue or the gluten-free gal getting the bruschetta, you can be rest assured that, as long as there's something to fill a hole, they're not going to feel too put out.
With that said, there are now a number of easy ways to make sure that even the trickiest of customers can be more than satisfied without being made to feel like a nuisance in the process. Begin with your invitation and request that all those with 'dietary needs' contact you with specific details on what they can and cannot eat. Get all the information you need upfront so you can then work with your caterer who should be able to offer ideas that won't affect the flow of service on the day (but please do remind the servers not to holler 'WHO ARE THE VEGANS?!' across the entire room - it's a floor-opening moment for even the most breezy amongst us).
From an easy-to-please vegan's point of view, the best place to start is to make a list of all the things we can eat - you'd be surprised how long it is (everything from breads and soups to salads and more), and it means you have a positive, pro-active plan of action rather than a doom and gloom array of 'no-nos'. Provided it doesn't contain milk or butter (or has been brushed with egg - a common rookie error) most pastry can be made to suit an animal-free diet; puff pastry tarts can be filled with all sorts of delicious ingredients to make a tasty, filling starter or opt for a hearty mushroom wellington main that can be accompanied with the usual communal selection of veg. If possible, serving a dish similar to what everyone else will be eating can go a long way to ease the embarrassment of having your veggie/vegan credentials announced to the whole table.
Desserts are often the major downfall at weddings because most puds are laden with dairy but it's probably the easiest course of the day. Think crumbles made with dairy-free marg or exotic fruit salads served with a scoop of sorbet and you've got yourself some very happy vegans that don't feel too out of place. If your caterer is savvy enough, they'll know that soya creams and custards are easily available from pretty much every store, and better still they might decide to go the extra mile and make that vegan-friendly cheesecake (just a matter of soaking some cashews) to match the ones being enjoyed by everyone else - well, if you don't ask, you don't get.
Aside from the sit-down section of the celebration, the other problem area for many veggies, vegans and gluten-free is the dreaded mid-disco buffet. Often a sea of overcooked meat with maybe the odd chip thrown in for good measure, the evening spread is a tad more difficult to get right. Obviously you'll want to keep a selection of meat options to satiate the omnivores (we're not looking to start a riot here), but why not consider a more meze-influenced affair that oozes Mediterranean charm as well as feeding the 'fussy'? Houmous, olives, sun-dried tomatoes and toasted pittas are the perfect picky food and a lot lighter than mini burgers or sausage rolls.
Of course, you can't focus all your attention on a handful of people (and no one would expect you to either) but, because food is such an integral part of the wedding celebration, it can be worth investing a little extra effort in these areas to avoid any awkwardness on the day. Rest assured your veggie/vegan/gluten-free guests will be ever grateful, enhancing the experience for everyone involved - remember: a hungry guest is an unhappy guest. Crucially, it's important to remain calm and know that even the slightest nod to those with dietary needs will be welcomed with both arms, thus making you the ultimate hostess with the mostest... and after all, this is the party of your life.
Aine Carlin's cookbook 'Keep it Vegan' is now available from www.amazon.co.uk
Copyright Wed magazine 2014
