Q&A: Maria Beatriz Figueira

Your studio creates sculptural tablescapes with fruits and vegetables. How often do your clients request these? 

I’m starting the second half of the wedding season and, now that I’m thinking about it, we have fruits and vegetables in almost all of our events. 

Why are they suddenly so popular?

Events are highly curated now and everyone wants something different. It’s such a talking point for the guests, especially when we incorporate things that the couple loves.

Do you have any advice for people wanting to make their own edible sculptures?

They may seem pretty easy, but they’re not—especially if you’re a beginner. Try it out a couple of days before your party and see how things hold. You don’t want to be stressed about the decoration, right? I’m imagining someone trying to make a candleholder out of an eggplant last minute and losing their mind!

What equipment do you need?

Find yourself some kenzans [also known as flower frogs]—that’s what we use most of the time. They’re really helpful just to keep the veggies standing up. Toothpicks are a big part of this too.

Are there any golden rules to follow?

I love a monochrome table. It’s always so much easier, especially if you’re just starting out. Choose one color, go to the supermarket and then just go for it. The last thing we were looking for was Indian cucumbers. They have these really different textures and shapes to work with.

What else are people requesting?

Everyone is big on allium at the moment. A lot of people don’t
know it, but the allium family includes garlic and onions.

Wouldn’t that smell?

Almost every wedding in Lisbon is outdoors, so it’s fine. And things like allium and citrus are actually great bug repellents. I’ll try to avoid anything smelly. It’s a good thing to always keep in mind.

Is there any produce that doesn’t work well?

We did a cactus table, which I deeply regret. We were all just lashing out at each other in the studio, screaming, “Why are we doing this?” And I was like, “I don’t know!”

How do you avoid food waste?

You should prepare for that. My studio is in a residential area, so I have loads of neighbors and everyone gets a box after the event. I’ll call them and say, “Please find some room in your fridge.” Sometimes, I’m just in the street asking people, “Do you want this? Do you want that?” Nothing goes to waste.