Your Hampshire and Dorset Wedding - March/April 2021 (Issue 85)

 WHAT’S cooking All the latest in wedding cateri g W ith intimate weddings likely to continue to find favour with couples eager to tie the knot in the year ahead, many are turning up the heat when it comes to the catering. Downsizing the guest list doesn’t have to mean compromising on quality or style though. In fact, with fewer mouths to feed, many foodie fans are splashing out on extras and looking to add more indulgence to the big-day menu. From coast to country, the region is blessed with a wealth of great produce and creative caterers on the doorstep ready to cook up a storm. “Wedding catering may be a little different for a while, but no less scrumptious,” says Sally Pickles of long-established Hampshire-based Vanilla Catering & Events. “Presentation styles and methods will have to change a little but believe me, it won’t detract from the perfect day!” Here she gives her take on the shape of things to come... Plated canapés Canapés are one of the highlights of the day for many guests and still can be! As well as showcasing your caterer’s flair, they provide a wonderful burst of flavours early on in the day. “They will now need to be portioned out and plated so each guest has their own individual serving to eat at their leisure,” explains Sally. “The plus side of this is everyone gets their fair share and no one has to miss out. On the downside, if you’re the person hovering at the kitchen door waiting to pounce as they come out, you’re out of luck!” What’s mine is mine We’re all taught to share as youngsters but now you don’t have to. You can be totally selfish, your plate is yours, so hands off! “That doesn’t mean you can’t have variety on your plate though,” assures Sally. “If you don’t want to opt for a formal sit-down meal, you can still have a plated buffet or barbecue; the key is to keep it simple so the food is fresh and hot. You could also have a boxed picnic which offers great versatility and choice and who doesn’t love a little box of goodies?” Fine-dining upgrade For those wanting to stick to a traditional plated meal, if you’ve had to cut down on guest numbers, why not upgrade to a fine-dining experience? Instead of a three- course wedding breakfast you could add tempting extras to the menu. Sally suggests: A sorbet course Individual cheeseboards for each guest; served either English-style at the end of the meal or surprise everyone by having it the French way, before dessert. Petit fours always go down well, even if you’ve already had dessert. After all, there can never be too many sweet treats at a wedding Include a wine to complement each course and provide tasting notes for your guests to create an interactive experience. Ask your caterer to recommend the best wine and food pairings Visit www.vanillacatering.co.uk CATERING 61