Your Bristol & Somerset Wedding - February / March 2021 (Issue 81)

CATERING 55 BE MARRIED EAT, DRINK AND Big-day catering options for every type of wedding A fter the craziness of the past year, many engaged couples are rethinking how they will host their big day – and this includes how to feed their nearest and dearest. Whether you’re holding a low-key wedding, tying the knot outside or waiting a little while longer to throw an all-out celebration, our local experts have got food and drink options to suit…  Intimate. Treat your closest family and friends to an unforgettable meal. It doesn’t get much more special than a quintessentially English afternoon tea, and it’s perfect for small parties. Caroline Gent Catering offers a choice of sandwiches from classic mature cheddar with homemade chutney to rare roast beef with creamed horseradish. This is teamed with delicious sausage rolls and a Mediterranean vegetable and mozzarella quiche. Of course, it wouldn’t be complete without scones with homemade jam and fresh local whipped cream and a selection of sumptuous cakes, from Victoria sponge and lemon drizzle to gooey chocolate brownies. www.mes acatering.co.uk A smaller wedding allows you to choose exactly what you want to eat, so if you want to eat pie, why not? Check out some of the Pieminister options from Mesa Catering, which are all served with mash, minted mushy peas and red wine gravy… ❤ Moo & Blue . British beef steak and stilton pie ❤ Free Ranger . Free-range British chicken and Wiltshire cured ham pie with leek and thyme ❤ Saag Pie-neer . Pea, paneer, spinach, potato, chilli and mango ❤ Wildshroom . Wild mushroom and asparagus pie in a creamy white wine sauce ❤ Heidi . Goat’s cheese, sweet potato, spinach and red onion www.pax tonandbrown.co.uk Paxton & Brown have found that couples holding micro-weddings want a showstopping restaurant-style menu, and all dietary requirements can be catered for. “Our executive chef is classically French trained, with more than 35 years experience,” Henny Robinson of Paxton & Brown says. “He can create anything the couple desires!” How about this incredible three-course menu idea: Starters Diver-caught king scallop with pea purée Risotto of lobster and asparagus with parmesan au gratin Warm caramelised fig, pancetta and gorgonzola tart with seasonal leaves and walnut dressing Mains Slow-cooked West Country lamb shank with salsa verde and mash Spicy Thai monkfish and tiger prawn curry with sugar snap peas and saffron rice Portobello mushroom, spinach and blue cheese wellington with roasted root vegetables and a red currant jus Desserts Paxton & Brown lemon tart, blueberry compote and clotted cream Sticky toffee pudding with butterscotch sauce and vanilla ice cream Chocolate chilli pots with chantilly cream https://rosekentishkitchen.com “Rose Kentish Kitchen has been producing high-quality restaurant- inspired meals for weddings throughout the pandemic,” Rose Kentish says. “While your guest list might have to be reduced, it does mean you have a little more budget to really treat your loved ones and make your wedding breakfast extra special.” We love Rose’s crowd-pleasing summer menu… Starters Beetroot-cured salmon with pink grapefruit, basil mayonnaise and flowers Yellow courgette, lemon and feta salad Mains Free-range organic chicken and pancetta with rich sherry and cream sauce with summer vegetables Ricotta and basil involtini with rich tomato sauce Dessert Rose-scented panna cotta with fresh fruits and honeycomb