Lightness, freshness and colour in the summer menu

Summer is the best season to experiment with flavours – not only because of the abundance of fresh products, but also because guests crave something light, non-standard and memorable. In the world of premium catering, this means fresh seafood, minimalist presentations and bites that cool and surprise at the same time.

Red Devil Catering shares a few key ideas and inspirations for your summer event – whether it's a garden party, cocktail reception, corporate gathering or private celebration.

1. Light appetite starters: seafood and fish bites

Seafood delicacies are an undisputed favourite during the warm months – offering luxury, freshness and no heaviness. Among the most popular:

• Beetroot-marinated salmon on shell
• Salmon tartare with avocado mousse
• Tuna bites on olive tapenade
• Mussels, shrimp and oysters on ice presentation – a classic with visual impact

2. Colourful salads and seasonal vegetables

Summer allows complete freedom here – from lightly grilled zucchini and eggplant to cherry tomatoes, olives and fresh arugula. Presentation also matters: use unusual shapes and colour contrasts. A sprinkle of savoury or citrus-based dressing does wonders.

3. Desserts with a twist

Summer desserts should be light. In our experience, the most requested are:

• Creamy mousses in mini cones
• Fresh fruit on cream cheese or yogurt
• Apple, pomegranate and caramel canapé
• Glass cups with an icy accent – sugar sand, edible flowers, fresh herbs

4. Summer drinks: refreshing but memorable

Cocktails also deserve attention. Instead of classics, try:

• White sangrias with peach and basil
• Homemade lemonades with lavender or ginger
• Mix of prosecco, mint and strawberry
• Colourful ice blocks with fruit inside – both beautiful and practical

Light summer bites: recipe ideas

1. Beetroot-marinated salmon

Ideal for: cocktail events, garden parties

Ingredients:

• Fresh salmon fillet
• Beetroot juice
• Salt, sugar, black pepper
• Lemon zest, dill

Preparation:

1. Mix equal parts salt and sugar, add grated lemon zest.
2. Cover the fillet with the mixture and pour over beetroot juice.
3. Leave to marinate in the fridge for 12–24 hours.
4. Cut into cubes and serve on shell or canapé with horseradish cream.

Cocktail: White prosecco with strawberry and mint

Ideal for: welcome drinks, garden receptions, summer cocktail parties

Ingredients (per glass):

• 100 ml chilled prosecco
• 2–3 slices fresh strawberry
• 2–3 mint leaves
• 1 tsp elderflower syrup (optional)
• Ice (whole cubes or with fruit inside)

Preparation:

1. Place strawberries and mint in a wine glass.
2. Add syrup and ice.
3. Top with prosecco.
4. Stir lightly and serve immediately.

💡 Tip: For a striking look – freeze raspberries or mint in ice cube trays.

Final tips for your summer event

• Go for a compact menu with striking presentation
• Use ice, greens and texture contrasts
• Invest in visual appeal – it's 50% of the taste
• Always match the menu to the event duration and ambient temperature

Planning a summer event? Contact us to create a menu that will be remembered.