Three caffeine-inspired catering trends

Event looks at three catering trends that centre on caffeine, for those needing a boost to stay awake during the party season.

CRU café use a sticky coffee glaze to twist up a traditional cooked ham
CRU café use a sticky coffee glaze to twist up a traditional cooked ham

Caffeinated sweet treats 

For event caterers Tonic, coffee-based desserts go beyond the classic coffee cake. Their chefs incorporate coffee in chocolate mousse, doughnuts and tarts. The chocolate mousse uses a coffee syrup to give the dessert a caffeine kick, while the doughnuts are served with cinnamon sugar and an espresso shot. The company has also created a mocha tart complete with salted caramel, milk ice cream and a coffee gel.

For Cru Kafe, coffee and food go hand in hand. Cru has created a chocolate and coffee honeycomb, which uses rich dark chocolate and intense roast espresso to form an irresistable dessert. 

Roasting with coffee

While there may be a more obvious connection between coffee and desserts, that doesn't mean that there's no room for experimentation with savoury food. Tonic's chefs have also come up with a slow roasted pork dish, which is served with smoked apple purée and a coffee rub. The coffee rub adds a deep and intense flavour, giving a traditional roast that all important twist.

Sticky coffee glazed ham

The Christmas ham is a festive tradition and there are several ways of embellishing the recipe - whether it's soaking the meat in Coca-Cola, or lacing it with a tangy ginger glaze. Chef John Quilter of Cru Kafe has created a recipe for sticky coffee glazed ham, which uses three intense espresso shots to energise the senses during the Christmas feast. Coffee is combined with marmalade, sugar, cinnamon, cloves, thyme and orange zest, and then heated to form a rich, sticky coating for the ham.

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