What is best on the coast in summer, and how seasonal produce shapes a lighter, brighter catering menu.
Great catering starts at the market. In summer the Costa del Sol offers some of the best produce of the year — and building a menu around it means fresher flavour, better value and dishes that suit the heat.
Lighter, brighter plates
Think heritage tomatoes and buffalo mozzarella, caramelised scallops with strawberry salsa, tuna sashimi, chilled soups and grilled vegetables. Seafood shines in summer, and live stations — oyster, paella — turn a drinks reception into a centrepiece.
Keeping guests cool
Timing and presentation matter in the heat: shaded set-ups, refreshing welcome drinks, and desserts that hold — panna cotta, sorbet, fruit and light pastries. We plan the service around the weather so the food arrives at its best.
