Your Herts & Beds Wedding - Apr-May 2019 (Issue 73)

74 “Chocolates are always a winner for favours. You can get them personalised with the bride and groom’s name and wedding date on the pack.” – Richard Other options: ❤ Macarons ❤ Mini doughnuts ❤ Popcorn and sweet cones ❤ Mini cupcakes ❤ Personalised biscuits ❤ Marshmallow lollipops FOODY FAVOURS “For starter, our roasted vegetable roulade with baba ganoush, parmesan water biscuit and coriander oil is gorgeous. For your main course, you can’t go wrong with sirloin of beef, blue cheese dauphinoise, seasonal vegetables, toasted almonds and red wine jus.” – Laura “Our couples tend to go for locally- sourced menu items. They’re moving away from a traditional three course meal and mixing it up with canapés to start with a hearty main or hog roast.” – Richard Other options: ❤ Hearty lamb shank ❤ Blade of beef ❤ Afternoon tea ❤ Roasted sweet red pepper tartlets ❤ Poached salmon and spring greens ❤ Pork belly WEDDING BREAKFAST “A trio of desserts is always nice to serve as it gives your guests a little taste of everything! Our popular trios include sticky toffee pudding with salted caramel sauce, dark chocolate torte with caramelised bananas and passion fruit posset served with coconut shortbread and pineapple compote; and Snickers chocolate brownie with clotted cream, glazed lemon tartlet with raspberries, clotted cream and caramelised hazelnuts and Eton mess with blossom honey and strawberry shortbread.” – Laura “For dessert we all love a lemon posset and our Belgian chocolate cake with ganache and British strawberries never fails to impress too.” – Richard Other options: ❤ Eton mess ❤ Dessert table ❤ Crumble topped apple pie ❤ Chocolate fondant ❤ Mini retro trifles ❤ Light fruit salad DESSERT ▼ ▼ ▼ ▼