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

CATERING 45  SUNNY summer dishes As is the case for the modern wedding as a whole, catering your big-day has become about personalisation and creating an unforgettable experience for you and your guests. So, whether you land on the more traditional side of the fence with an indulgent sit-down menu, or you want to break free and offer an informal sharing feast, remember to opt for something to suit your style. We love huge summer-themed sharing platters and grazing stations, which ensure there’s something for everyone, and offer your guests a fun and sociable dining experience. Likewise, the sense of theatre created by a barbecue is second to none, as your meal is cooked in front of you and you’re enveloped by all of its delicious aromas. Serve with fresh and colourful salads, and remember to opt for reusable or biodegradable plates and cutlery. www.mickryanphotography.co.uk www.mickryanphotography.co.uk TOP DISH Carrington’s own master chef of Great Britain, Darren Wynn, shares some favourite spring and summer options: “When the weather dictates a lighter offering, a cold starter, or one with both hot and cold elements, is very popular, giving a variance in heat as well as texture and flavours. “We recommend smoked chicken, leek and cheddar croquette, with scorched corn and lemon thyme dressing. This combines different elements of temperature, texture, acidity and flavours - a perfect wedding-breakfast starter during the warmer months. “Another suggestion would be cannelloni of crab and brown crab emulsion, with pink grapefruit, and ginger oil. Perfect for a summer’s day, as a starter to keep taste buds tingling.” “An informal dining style is still how 70 per cent of couples want their day to be at the moment. A summer wedding offers more options for this, where you can think about a barbecue or garden party.” Helen says, “Showcasing seasonal and regional foods is something we’re passionate about. Eating seasonally not only means you’re trying produce at its best, but also reducing environmental impact, as it’s often grown closer to home, eliminating shipping and the need to cover long distances, which means much fewer steps from field to plate.”