A Food for thought Want to wow guests with delicious food and drink on your big day? Our A-Z guide has got you covered A is for ALLERGIES “When sending out invites there should always be a section for dietary information to send back on a response card,” says Northumberland’s Clara Nicholl Catering. “Ask if your guest is vegetarian, vegan or pescatarian, as well as finding out if they have any allergies or requirements. Even a crumb can cause an issue when you’re intolerant, so I tailor menus for all dietary needs and cook separately for each allergen, dealing with coeliac, gluten, dairy, eggs, nuts, sesame and shellfish issues.” www.claranichollcatering.com B B is for BBQ Fancy a pile of BBQ food for your big day? Head over to Sunderland company Wildefeast and check out their wide range of menus available. Their gourmet barbecues consist of the highest-quality beef, chicken, lamb and pork, while the more adventurous can opt for exotic meats including kangaroo, buffalo, ostrich, zebra and wild boar. www.wildefeast.co.uk D D is for DRINKS Why not book a drinks supplier with a difference? Mr Bentley’s bespoke restored horse box bar, based in Redcar, offers an alcoholic and nonalcoholic service with all your current favourites, including flavoured gins, spirits and wines, as well as Champagne and Prosecco. Appreciating that everyone’s tastes and budgets are different, they’re more than happy to put together bespoke menus as well as offering a range of payment methods. www.mrbentleysest2019.co.uk C is for CANAPÉS A wedding breakfast doesn’t have to mean a sit-down affair. “Mini food bowls allow your party to socialise and gives a more relaxed feel to the day,” says The Duck House Pantry’s Jack Lapping. “Then there’s canapé choices, with ours including venison Bolognese croquette with spiced tomato chutney, Lake District lamb belly fritter with sauce paloise, and tempura battered halloumi with nori tartare sauce and minted peas.” www.theduckhousepantry.co.uk EE is for ENVIRONMENT Before you commit to a caterer consider their procedures for minimising their carbon footprint. “Food loss and waste is responsible for around 10% of global carbon emissions, contributing more to climate change than the aviation industry,” explains Tyler Kearney from Durham caterer Conscious Kitchen. “Every day in the UK we waste around 280 tonnes of poultry and 4.4 million potatoes, while about a third of fruit and veg gets rejected for being the wrong size or shape. We work with retailers to intercept perfectly good produce and surplus stock destined for landfill, offering conscious catering for weddings to help tackle climate change and environmental damage.” https://refusedurham.org.uk/catering F F is for FINE DINING You want fine dining? You got it! “Sit-down meals are once again back in fashion,” says Dorothy Foreman of Newcastle’s Dotty in the Kitchen. “Fine dining adds to the opulence of your day and makes it more memorable. At my wedding we served scallops with lemon and caper butter, followed by stuffed saddle and confit leg of rabbit for our main. It made our day to work with a caterer who cared about creating elegant food as much as we did. After all, if you can’t indulge at your wedding, when can you?” www.dottyinthekitchen.co.uk www.dottyinthekitchen.co.uk https://refusedurham.org.uk/catering www.mrbentleysest2019.co.uk www.theduckhousepantry.co.uk www.wildefeast.co.uk www.claranichollcatering.com C CATERING 49
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