Your Cheshire and Merseyside Wedding - July/August 2020 (Issue 52)

44 BON Seasonal big-day dishes T he time of year you choose to tie the knot is likely to have as much of a bearing on your catering as it does your venue styling. Afterall, a barbecue on the terrace isn’t going to have quite the same success rate in December as it might in July. So, what should you serve and when, to ensure happy faces all round? We asked Helen and Darren Wynn, of the region’s award- winning Carringtons Catering for their mouth-watering suggestions. appét i t WINTER warmers When the weather outside is frightful serve your guests cosy and comforting dishes. As the temperature changes, so naturally do our eating habits, and serving up some hearty family favourites will surely make your nearest and dearest smile. What’s more, there’s further opportunity to tie in seasonal themes, by bringing in the wonderful autumnal colours found in the produce at this time. Helen says, “These colder, wetter months lend themselves to the earthiness of root vegetables, and the deep rich flavours of braised beef and lamb, warming our tummies against the Great British climate’s bitter elements.” www.mickryanphotography.co.uk www.mickryanphotography.co.uk TOP DISH Darren says, “One of our most popular dishes is braised shoulder of long-horn beef, cottage pie, roasted celeriac and red wine. Or for a lighter winter dish some people are choosing fish – we love fillet of sea bass, with braised fennel, butternut squash and rosemary dressing.” “Many decide to serve themed or favourite dishes. So, don’t be afraid to tell your caterer what you want. Its then our job to turn this into something that fits the season and your choice of dining style.”