Your Gloucestershire and Wiltshire Wedding- April/May 2021 (Issue 26)

ON THE MENU Teri Collett from Gloucestershire-based Cotswold Events talks dishes for a micro wedding. She suggests, “Choose a menu that’s nostalgic, intimate, personal and decadent. Maybe it’s reminiscent of the first meal you had together, your first childhood food memory or grandma’s sticky toffee pudding that takes you back in time. Either way, this is the perfect opportunity to make your day very special with your nearest and dearest.” Handmade in GLOUCESTERSHIRE AND WILTSHIRE https://emi lycollettphotography.com Sally Ann Pickles, managing director of Vanilla Catering & Events serving weddings throughout Gloucestershire and Wiltshire tells us how wedding catering is going to be different post-pandemic. She says, “It doesn’t mean that dishes will be less scrumptious but presentation styles and methods will alter. For example, canapés will need to be plated and pre-portioned so that each guest has their individual plate. The upside to this is that everyone gets their fair share! On that note, buffets and barbecues can still be served plated, and the key is to keep food simple, fresh and piping hot. You could also give guests a boxed picnic each, perfect for a summer micro wedding complete with blankets and hay bales..” Sally also explains how, with fewer guest numbers, couples can have a five or six-course wedding breakfast by adding in sorbet, a local cheeseboard served individually to each guest and petit fours. “Why not surprise your guests with a cheeseboard serving French varieties and add a variety of wines to complement each course?” Get in touch: ❤ Cotswold Events | 07900 656 821 www.cotswoldevents-catering.com www.facebook.com/Cotswold-Events-Catering-113547327040391 ❤ Vanilla Catering & Events | 01489 589 275 www.vanillacatering.co.uk www.facebook.com/vanillacateringandevents www.instagram.com/vanillacateringevents https://emi lycollettphotography.com https://emi lycollettphotography.com https://emi lycollettphotography.com https://emi lycollettphotography.com SOMETHING TO DRINK Teri suggests hiring an aperitif bar or placing the aperitif in beautiful bottles displayed on tables. She tells us, “This is a great choice to pair with food because they’re often lighter and less alcoholic than traditional cocktails. Why not go British with your choice of aperitif? Try sherry, dessert wine and gin (in equal measures) mixed with one tablespoon of dried local lavender. Seep the lavender in the alcohol overnight and serve with soda or tonic water and plenty of ice.” Mixologist Connor from the Cotswold Gin Company adds, “Try using lavender bitters (made locally by Cotswold Gin) and team with two tablespoons of freshly squeezed lemon juice.” REGIONAL INSPIRATION 53 