Comyn Bruce Catering
Owner and Director, Georgia Bruce on what makes her company the go-to for luxury wedding catering
Comyn Bruce have been catering for Shropshire and Cheshire’s elite clientele since 2017, with a keen eye for detail and quality. As bespoke luxury caterers, their offering is vast yet they maintain exclusivity with only two events a week - and they book up quickly! We catch up with Georgia Bruce the Owner and Founder to see what they can really offer their foodie clients that sets them apart from the rest.
Can you talk us through the initial conversations you have with a couples about their big day?
It all starts with the baseline logistics. Is the wedding in a venue or a marquee? What is the date? The guest numbers? What style of dining they want to opt for – whether that be sharing or plated? We go through how many courses they’d like to serve, the vibe that the day will take and so much more. From there, we get into the exciting stuff!
How do you help guide them to create their perfect menu?
When creating a menu for a couple, we work with them rather than for them. Asking questions that prompt our clients to really think about what they love to eat, where they have been to dine that holds a special place in their heart and if they want to share that memory with their guests. We use their ideas and refine them, sometimes scaling up and sometimes crafting tricky dishes into those that we can execute perfectly for large guest numbers. I find that keeping expectations in check is the best thing we can do for a couple – we can produce some incredible dishes but saying no to logistical impossibilities is a big part of how we guide our couples during the menu process.
What further support do you offer before the big day?
Most caterers just take care of the food; however, we provide quite a lot more support than that. We often help our couples design their tablescape, tapping into our wide network of suppliers to hire in beautiful and unusual tableware which works perfectly for their vision. Equally, we assist with other supplier contacts, putting couples in touch with fabulous bar companies, stylists, coordinators and so much more. It’s important to me that we become friends with our couples, we are such an important part of such a special day that I never want it to feel purely like a transaction, but that we are valued friends.
What are current wedding food trends?
We’re seeing a real resurgence of the sharing style menu at the moment. The other thing that we are loving is extended canapé service in place of a seated starter. This allows the guests extra time to mingle and chat, because you so often miss speaking with people when you’re seated for two hours plus. It also means extra delicious canapés. We’ve seen increasing popularity with vegetarian weddings too, which is a refreshing challenge that we’ve risen to on a few occasions this season.
Can you share any special memories from a client’s wedding?
There are so many! We are lucky enough to work on some breathtaking weddings. Standout moments include a wedding ceremony in a marquee built 6 metres into the sky so that the couple wed against a background of the tree canopy, a wedding with two sites set against Harlech Castle with the sea within a stone’s throw and spectacular three day celebrations with different guests for each day of the wedding weekend.
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