Photo (above): Catering: Woodness - Photographer: Jamie Mattelaer - Venue: De Stal Wervik
Article in collaboration with Woodness
Add personal elements
With tailor-made catering, you can make it as personal as you want. The key? Share as much personal information as possible with your caterer, so they can get to work with it. Guillermo explains how Woodness fully personalises your catering: “We only decide on your dishes after a first sit-down meeting. That’s when we like to get to know you better by asking a few questions: how did you meet, where have you travelled together, which dishes do you enjoy together, ...? Based on that information, we create a menu tailored to you.”
Guillermo shares a few examples of how personal elements can be incorporated into your catering: “For a footballer, we once had platters cast in stone, with a kind of mortex, on which we sowed grass. Then we served bites on that grass. For a couple who love hiking in the mountains, we once served bites on moss. It’s always fun to work with natural elements.”
Choose show-stopping catering
Guillermo notes that fewer and fewer couples opt for classic catering with a starter, main course and dessert served at the table: “Instead, we’re receiving more and more requests for walking dinners_. Starters, in particular, are disappearing. Couples prefer several small dishes and_ finger food in a walking dinner_, or a few bites served at the table with a_ food sharing_ concept. There’s often a specific_ eye-catcher linked to this. It makes it extra fun and unique for your guests: instead of just catering, you’re also giving them an experience. In summer, for example, we often work with an Ofyr, allowing us to provide show cooking during your reception and prepare bites that are brought to your guests.”
Make decisions based on your preferences
When choosing your catering, you don’t only decide whether you want a seated dinner or a walking dinner—there are many other choices to make as well. Guillermo explains: “Do you go for a more classic Belgian-French cuisine, or would you rather have Italian or Asian influences? A combination is possible too—by choosing your favourite cuisine and then adding a bite here and there with, for example, a Japanese touch. Your choice is likely also connected to your location and your (local) culture. Woodness’ home base, for instance, is the Westhoek, a remote corner of West Flanders, where Italian cuisine and larger portions are appreciated. I often give this advice: don’t do too much or go too crazy—above all, choose recognisable, delicious dishes.”
When it comes to drinks, Guillermo also recommends choosing what you truly want. “Choose drinks that suit you_. Do you prefer champagne, cava and wine, or do you love a_ homemade lemonade or iced tea? Mocktails are a popular choice right now, as is a 50/50 mix of alcoholic and non-alcoholic drinks. You can also personalise cocktails and mocktails: dress them up nicely with specific garnishes like fruit, or let your guests finish their drink of choice themselves. When it comes to wine, of course you can also go for pairings that match the menu.” Guillermo advises.
Taste and adjust
Guillermo recommends tasting your menu in advance: “I always think it’s a good idea to taste your menu and the different flavours before your wedding. It does take away an element of surprise for you, but it also gives you peace of mind and ensures you can trust your catering. For example, we invite you a few weeks or months before your wedding with six people to taste your demo menu. While we’re seated at the table, we look at what works and what you’d prefer to see differently. That way, you can still have the menu adjusted for your wedding.”
About Guillermo Pluym
Even during his studies at the hotel school in Kortrijk, Guillermo Pluym couldn’t sit still and was more of a rebellious chef—someone who isn’t afraid to truly sink his teeth into the job._ _After his studies, Guillermo worked at several top restaurants: four years at La Réserve in Knokke, where he rose to Assistant Executive Chef; a few years at Etablissement 1880 in the Netherlands, where he was also aiming for a Michelin star; and for a while at ’t Zwin in Sluis. However, Guillermo wanted to take a different path, and he returned to his home region of Zonnebeke in West Flanders as a chef at Bistro Koklikoo. Ultimately, with Woodness, he fulfilled his dream of becoming self-employed.
Woodness: family-style catering with a twist
- Woodness always works fully tailor-made. On your big day, Guillermo brings his chefs, service staff, the catering and drinks. Their goal is to take all your worries away. They do this by setting everything up themselves, taking it down afterwards, and taking everything off your hands. Guillermo: “The most important thing for me is that people feel at ease. Our atmosphere can be a bit more relaxed; above all, we want to create a family-like and warm feeling. Woodness literally means ‘insane’ or crazy—we like to go against the flow. That also matches my personality.”
Guillermo also has a love for nature, which is reflected in sustainable catering. For this, Woodness uses packaging made from recycled materials and company clothing made from Tencel—a sustainably produced fibre derived from eucalyptus wood. For each item of clothing sold with Tencel, a tree is also planted.
Foto’s: Catering: Woodness - Fotograaf: Jamie Mattelaer - Feestzaal: De Stal Wervik Read more about this topic via these links:
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