5 Trends We’re Actually Excited About This Autumn/Winter Season

Autumn and winter events are no longer defined by a predictable palette of dark colours, formal dinners and festive styling.

Instead, we’re seeing clients think more creatively about the experience they want to create, from the way a table is laid out to how food is presented, how a brand is brought to life and how guests are encouraged to take part.

Rather than a list of trends to follow, here are five of the things we’re genuinely excited to see more of at The Recipe this season.

1. Unusual, but stunning, table layouts

The traditional long table will always have its place, but we’re seeing more clients move away from expected layouts and explore new ways of bringing guests together.

That might mean curved tables, circular arrangements, multiple smaller tables, asymmetrical layouts or a combination of different shapes and heights. The result can completely change the atmosphere of a room.

A more unusual layout can make a space feel intimate, encourage conversation between guests who might not otherwise meet and create a stronger visual impact as soon as people enter.

It also gives the food and table styling more room to become part of the overall design.

The key is to make the layout feel intentional rather than unconventional for the sake of it. Every decision should still support the guest experience, from how easily people can move around the room to how the food is served and shared.

A beautiful table should invite people to sit down, settle in and enjoy the occasion.

2. Edible art

Food is becoming increasingly visual, but this is about more than simply making a dish look beautiful.

We’re seeing food treated as part of the creative direction of an event, something that can be displayed, discovered and experienced as well as eaten.

Edible art might take the form of sculptural desserts, intricate petits fours, beautifully arranged food stations, delicate canapés or installations made entirely from ingredients. It can be subtle and elegant, or bold enough to become a talking point.

Take for example, ‘The Sweet Canvas’, often served during coffee service, which is a biscuit designed by our pastry chef who took inspiration from the paintings displayed at The National Gallery. From yuzu and vanilla to After Eight and Biscoff flavour profiles, this is the perfect example of where art meets flavour. 

3. Unique branding

Branding at events is becoming much more considered.

Rather than simply placing a logo on a menu or backdrop, clients are looking for ways to bring their identity into the experience in a way that feels natural and memorable.

That might include completely unique menus, branded cocktails, custom packaging, edible logos, personalised place settings or a colour palette that runs through the food, florals and styling.

Many of our clients have opted for company logos branded on ice cubes, burger buns, cocktail garnishes and more. 

For a company celebration, it could involve using a brand’s colours in a subtle way across the table design or developing a signature drink that reflects the organisation’s personality. 

It might also mean taking inspiration from current exhibitions such as the Renoir & Love exhibition at The National Gallery. From French bistro-style dining to a seafood station styled as an elegant Seine-side café, and cocktails made to reflect Renoir's impressionist paintings, bespoke branding offers your guests a completely unique experience. 

4. Bespoke (& sustainable) drinks

Sustainability is becoming an increasingly important part of drinks planning, and we’re particularly excited about the creativity this is bringing to cocktails, as well as lower-alcohol and alcohol-free drinks.

Our in-house mixologist is finding new ways to design bespoke drinks, while reducing waste to make better use of ingredients. They use fruit peels, surplus produce or ingredients that would otherwise be discarded, as garnishes, or incorporated into desserts. We also take pride in working with local suppliers to ensure freshness and optimal flavours.

We’re also seeing more interest in drinks menus that reflect the season. Autumn and winter lend themselves particularly well to warming spices, apples, pears, herbs, teas and botanical ingredients, all of which can create depth without relying on excessive quantities or unnecessary decoration. 

We’re particularly loving the ‘Golden Orbit’ , a spiced pear cocktail made with fresh pear juice, white rum, and winter spices. For those looking for a zero-proof mocktail, our ‘Winter Berry’ offers the same festive feel, blending fresh dark berries with a touch of nutmeg, cinnamon and orange zest.

5. Interactive experiences

Guests increasingly want to feel involved in an event rather than simply being presented with a series of things to look at.

That doesn’t mean every event needs to become an activity or that guests should be encouraged to participate at every stage. Often, one well-considered interactive moment is enough to give an occasion its own personality.

It could be a cocktail topped with an aroma cloud, or one of our favourites, ‘The Painters Table, a dessert station assembled live by our chefs. The best interactive experiences feel natural, giving guests something to discover or talk about without interrupting the flow of the event.

They can also make food more memorable. Seeing how something is prepared, learning where an ingredient comes from or choosing a final element for a dish creates a stronger connection than simply receiving it on a plate.

The best trends still feel personal

What connects all of these trends is the move towards events that feel more individual.

That might be through an unexpected table layout, a beautifully detailed dessert, a signature cocktail or a moment that encourages guests to take part.

And that’s the trend we’re most excited about.

The best events don’t look as though they’ve followed a trend at all - they feel considered, distinctive and fitting for the people in the room.

Get in touch with our team to discuss your next event here.