Your Kent Wedding - May/Jun 2019 (Issue 84)

74 A MILESTONE MENU FOR THE MR & MRS Let’s be honest, we’ve all been to a wedding at which we’ve had to palate dry chicken on a bed of barely boiled veg. The goal would undoubtedly have been to please everyone but managing to please no one at all. While extreme cuisine is perhaps best avoided, your caterer will still be able to pack a flavour punch if permitted to be a bit adventurous. If a formal three-course wedding breakfast is what you’re hankering after, then there are some stunning options out there. But equally, you should feel free to deviate from the traditional if it doesn’t work with your vision for the day. Debra from Chives explains, “The majority of couples are now looking for a more informal service. So give it some serious thought. After all, it’s your day, so make it all about you. What style of food do you like to eat?” Check out some out-of-the-box wedding breakfast ideas from the minds of our experts… ▲ THE SHARING PLATTER Debra says: “Many couples are opting for sharing platters with salads in the summer. Or if you’re a pasta fan, we suggest Italian sharing bowls of pasta dishes, porchetta and salads. Imagine a table laden with slow-cooked herby pork, fabulous colours and steaming bowls of pasta.” Kristi says: “The harvest platter is a great option for a relaxed daytime affair. It makes for an abundant centrepiece and typically consists of specialities from the region such as breads, meats, cheeses and antipasti, giving a sense of foraged foods. It’s also a wonderful opportunity to showcase the best in local artisan producers, meaning fewer food miles and support for local producers and communities.” chivescaterers.co.uk seasonswildandfree.com finickityfayre.co.uk ▲ THE PICNIC WEDDING Kristi says: “The ultimate flexible dining experience, bespoke boxes can be served inside or out, at tables or on turf. Having your guests decant beautiful, surprise packages of yumminess is a great way to get them talking and sharing. Everyone is served food at room temperature at the same time, so there’s no panicking if schedules run over.” ▲ THE BARBECUE Kristi Collins from Seasons Wild and Free says: “There’s nothing like a bit of smoke and fire to add theatre to an event. The smell and sizzle of chargrilling against a backdrop of chatter and glass clinking is as celebratory an image as there is. I’d suggest planning a wet- weather outpost for both your barbecue and your guests – and then go for it. You’ll have beautiful, smoke-infused memories from this delicious affair.” Can I serve my wedding cake as dessert? Debra says: “It’s not advisable, as it would usually mean at least six tiers, and with added costs for crockery, staff and garnish, it doesn’t work out very cost-effective. A great alternative is a dessert buffet. We offer a spread of baked cheesecakes, butterscotch and pecan tart, bowls of Eton mess, mini lemon posset bowls and our famous chocolate mudballs. We’d also suggest having the wedding cake as the centrepiece to be served along with the desserts. This works better as a way to ensure you don’t get too much cake left over.” ❤ Starter Smoked salmon and crab roulade with dressed cucumber ribbons. Or... Ham hock terrine wrapped in Parma ham with celeriac remoulade and sweet onion chutney. ❤ Main course Chinese spiced duck breast and confit leg bon bon with sweet potato three ways and cherry syrup. Or... Rolled chicken breast with cream cheese and spinach wrapped in back with fondant potato and sweet pepper sauce. ❤ Dessert Cherry panna cotta with amoretti biscuit and amoretto ice cream. Or... Lemon curd and coconut tart served with raspberry sorbet and shot (suitable for vegans). THE AFTERNOON TEA Gemma says: “An afternoon tea can be an elegant choice. Delicious finger sandwiches, freshly baked scones with cream and jam and all your favourite desserts presented on vintage china cake stands. Add our antique teacups, teapots, plates, creamers and cutlery, and you’ll have the whole wedding party celebrating in style.” TERRIFIC TRADITIONAL FARE Sarah from The Lydden Bell Caterers suggests a three- course wedding breakfast to die for… seasonswildandfree.com ASK THE EXPERT