The wedding season is here, with brides and grooms coming in for tastings and finalising the details of their perfect day, while newly engaged couples are just beginning their journey. The latest UK’s Wedding Industry Report, highlights that 74% of engaged couples feel underwhelmed during venue enquiries, stressing the need to personalise experiences to capture couples’ attention and make them feel valued and special.
On average, couples allocate 50% of their budget to securing the perfect venue and now research shows that guest experience is a top priority. Restaurant Associates Venues which offer bespoke wedding experiences across the UK, is seeing a growing interest in its distinctive venues.
Guest Perception
“Our couples very much want a wedding that leaves a lasting impression, where guests leave saying, ‘Wow, I’ve never been to a wedding like this before,’” says Kathrine Basil, Head of Business Development at Restaurant Associates Venues.
“Micro weddings, in particular, are on the rise as couples opt for more intimate celebrations with their closest loved ones, often leading to a heightened level of personalisation. The guests’ perception of the venue is now just as important as how the bride and groom feel about the venue and offerings. Uniqueness has always been a factor, typically in smaller design details, the food and entertainment. But now we are seeing venues such as Edinburgh Zoo and Bristol Museum gain popularity for their distinctive charm and the one-of-a-kind photograph opportunities that couples are increasingly seeking.”
“Previously, we were seen as the source of dream inspiration, but now we’re recognised as the key to dream fulfilment—couples see the venue as being the ‘unique ingredient’ that will set their wedding apart.”
Delicious and sustainable
With41% of couples stating they would feel more positively about a venue with a green policy and 26% emphasising the importance of sustainable practices, Lee Redman, Executive Head Chef at Restaurant Associates Venues, explains how they are achieving that through their food offerings.
“We recently redesigned our menus at Beaulieu in the New Forest to highlight our strong connections with local suppliers. There does seem to be a renewed focus on sustainability and couples we engage with are increasingly interested in the provenance of the ingredients we use, often requesting that we feature this information on the menu and story cards at the tables. In the space of 3 years, plant forward dishes now represent 50% of our menus – which I think is a powerful message in terms of what our guests are wanting. We’re incredibly fortunate to be in such a prime location, with fresh produce right on our doorstep and close access to producers such as Isle of Wight Tomatoes and The Garlic Farm—it truly feels like a playground for us.”
“Fresh, seasonal ingredients should always be a chef’s first choice. Our focus is on striking the right balance—creating delicious dishes with high-quality local ingredients while keeping them within our guests’ budgets.
“We achieve this by spotlighting a single standout ingredient. For example, one of this year’s desserts is a classic rhubarb tart— beautifully presented on white china with a scoop of ice cream on the side. Another simple yet stunning dish features seasonal compressed peaches paired with creamy burrata, and a dressing made from fresh herbs grown on the grounds of Beaulieu estate. It’s all about letting seasonal produce shine”.
