The Tamesis
It’s hard for any self-respecting foodie to admit it, but few meals get the heart racing like a buffet. I still remember the ecstasy of my first lunch buffet at Pizza Hut, where you could eat until you had to be pushed out. I remember the humiliation decades later when, during the pandemic, I found myself in a hotel buffet and forced to ask a sanitized waiter to assemble my odd plate. “Yeah, I want some sausage next to the yogurt, and the yogurt next to the waffles…”
These mixed feelings may be why buffets have had their rise and fall in fame as wedding reception food. In many countries, no couple thinks about anything else. However, in the UK and US they have gone in and out of fashion, often eschewing more traditional dining options. A great buffet is a delight; a bad party, with a bunch of mismatched food that slowly congeals as the party goes on, may stick in the memory for the wrong reasons.
But by 2026, buffets will shed their cheap-and-cheerful reputation and return to wedding chic. Elite wedding planner Liz Linkleter says they’re definitely back in style, but with one key difference: They’re not called buffets. “For some reason, that word had some horrible connotations,” she says, “so they were renamed ‘food stations’ or ‘food fixtures.’ We’re currently planning a wedding and put almost as much thought into the presentation of the food as the floral arrangements and table decorations. It’s like having some really fun and cool food says more about who you are and your taste than anything else.”
The trend is driven in part by social media, she said, with two approaches standing out. “One of them is this conceptual display of food that’s so modern it’s almost like a work of art. Laila Gohar [the food stylist] Made one recently and it was just a giant plate filled with amazing olive oil, unnecessarily large and had this stuff on both sides. It’s interactive yet beautiful and modern. Another way to approach it is very rich, almost like a Renaissance painting, with fruits and flowers. “
Buffets also have practical benefits. Modern couples don’t want to sit for hours and eat three courses in strict positions. “I didn’t want a traditional wedding with fake bamboo chairs and candlesticks,” Food guideshe is planning a wedding later this year. “I’d rather spend more money on good wine and good food so everyone can come. It also eliminates the need for a second meal because people can keep going back to the buffet if they want.”
This style of eating is also great for picky guests. Today, serving a traditional three-course menu inevitably means catering to any number of vegans, vegetarians, gluten-frees and more or less legitimate allergy claims. It’s much simpler to offer an extension and let your guests choose their own path. The heightened interest is more than just nostalgia. Buffets are perfect for couples who want the food at their wedding to be fancy, hearty and flexible. Just don’t call it a buffet.
