Your Kent Wedding - May/June 2020 (Issue 90)

 Bon appétit T he time of year you choose to tie the knot is likely to have as much of a bearing on your catering as it does your venue styling. Afterall, a barbecue on the terrace isn’t going to have quite the same success rate in December as it might in July. So, what should you serve and when, to ensure happy faces all round? We asked our county’s caterers for their mouth-watering suggestions. Seasonal big-day dishes CATERING 89 Winter warmers Starter. Blue cheese chestnut mushroom tart, pesto, charred baby gem. Main. Braised Scotch beef stew, red wine, celeriac, swede, parsnips. Dessert. Bramley apple, blackberry, stem ginger crumble. James Crank, head chef at The Old Kent Barn says: Couples frequently ask for my recommendations, and the first thing I’ll ask is in which season they’ll be tying the knot. For a chef, food is also about the setting in which you’re eating. As the temperature changes, so do our eating habits and the food we choose. Nothing beats a hearty warming dish in the autumn and winter months - something comforting makes you feel cosy. Your guests will surely appreciate these choices, which can only add to their experience. Clare Smith of Touchays Event Caterers says: Let’s be honest, after your gorgeous romantic ceremony, your guests will rate the food as the most important aspect of your wedding. Increasingly popular is the opportunity for something less formal, more of an experience. To create an extravagant end to a wedding breakfast, we work with our couples to curate a dessert station, which benefits from our wealth our skills, reflects the season, and includes an array of delicious sweet treats that will wow guests. www.olegssamsonovsphotography.com www.johnknightphotography.co.uk for Touchays Debbie of Chives the Caterers says: Although I adore the summer there’s something special about autumn and winter food, with a rather special comfort factor. It’s the perfect time to bring in those autumnal colours too… CANAPES A canape-size cup of spiced pumpkin soup to warm the guests during the photographs, along with slow-cooked pork belly skewers with apple chutney and crackling crumb, mini baked potatoes with chilli and cheese, and wild mushroom arancini. THE MAIN EVENT We often do beautiful individual homemade pies for weddings in the winter: rabbit and mustard sauce, pheasant and mushroom, classic beef and ale, or sweet potato, chickpea and blue cheese, which can be made with vegan cheese. All of these are served with steamed vegetables and creamy flavoured mash to complement the pie. SWEET TREAT Date and chocolate pudding with butterscotch sauce and jugs of cream - much lighter than it sounds and just perfect for a cooler wedding. www.olegssamsonovsphotography.com for The Old Kent Barn www.olegssamsonovsphotography.com for The Old Kent Barn