50 “A fresh summer cocktail is a double grape martini or a lemon meringue pie made with fresh meringue from a syphon and cooked with a blowtorch.” – Tom from Kindred Spirit Cocktails. “Create an unforgettable summer dessert with vanilla cheesecake topped with fresh strawberries, smoked vanilla cream and meringue. If you want to get that smoked element to your dish, you could get your hands on a cold smoking generator, or for a short cut, you can use Halen Mon oak smoked water, then whip it into your cream with vanilla sugar.” – Eloise from Smoke and Steel. “A lychee and rose martini are by far the most requested cocktail at a wedding – usually as a welcome drink or post-ceremony. It’s light, fresh and visually pleasing. Made up of gin, lychee liqueur, rose liqueur, lemon juice, lychee juice garnished with gypsophila pegged to the glass, it’s perfect for spring and summer weddings.” – Tom from Kindred Spirit Cocktails. “Times are changing and trends are moving on from the traditional plated starters. What could be better than antipasti sharing boards with an array of cured meats, local cheeses, olives, dips, and crusty fresh artisan slices of bread? Make an individual bespoke platter for the bride and groom to experience the full impact of this.” – Ash from Spitting Pig. “Elevate your roast dinner with a vibrant salsa verde made with hand-picked wild garlic. It’s a versatile accompaniment for meat, fish or chicken. You could also serve sweet cherry tomatoes with garlic yoghurt for a fresh, zingy side dish. Add a sprinkling of sunflower seed dukkah for a little bit of crunch. Perfect for picnics or barbecues when the weather warms up.” – Eloise from Smoke and Steel. “The food at this time of year should be reflective of all that mother nature has to offer not only for the freshness and optimum quality but also as food comes into season the cost of the harvest becomes much more affordable and tastier as we can gather produce locally without the need to import from overseas. At Carringtons Catering Ltd, we automatically think of new season spring lamb, but our minds also turns to some wonderful produce that our seas offer as the waters surrounding us start to warm up. Cannelloni of crab and leek with brown crab mayonnaise and pink grapefruit, and a fillet of wild salmon with asparagus, roast salsify, chive cream sauce are wonderful dishes that reflect our island and its amazing bounty.” – Darren from Carringtons Catering Ltd. “The delicious transition from spring into summer is one of the most joyous times of the year. There is always a buzz in the air and the opportunities for what the rest of the year has in store feel infinite. We love to serve slow-cooked hogget shoulder with salsa verde; barbecued mackerel; herbed potato salad; Isle of Wight tomato salad with caper dressing and market salads with smoked rapeseed dressing. Poached rhubarb with orange and almond cake is another of our favourites.” – Jess from Tender Cow. Spring and summer www.claireharrison.com and www.tendercow.uk www.kindredspiritcocktails.com www.smokeandsteel.co.uk www.facebook.com/mickryanphotography and www.carringtons-catering.co.uk www.facebook.com/mickryanphotography and www.carringtons-catering.co.uk www.spittingpig.co.uk www.claireharrison.com and www.tendercow.uk www.smokeandsteel.co.uk
RkJQdWJsaXNoZXIy MTA0NTE=