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

90 Sunny summer dishes Starter Hot smoked salmon, horseradish, crème fresh, fennel, lime. Main Lamb rump, ratatouille, basil, black olives, harissa. Dessert Lemon meringue pie, raspberry Sorbet, Italian meringue, mint. James Crank, head chef at The Old Kent Barn says: On the summer side of the calendar we often see barbecue menus. Most likely due to the growing popularity of W-days with a more relaxed vibe, this style of dining gives guests a chance to relate to a mode of al fresco dining, already popular in our day to day summertime dining habits. Barbecues also create a wonderful visual spectacle with the sounds and smells of food being prepared in front of your guests. I do love a traditional three-course sit-down meal though, which may be nostalgia, as that’s what I had for my own wedding breakfast! Make selections that appeal to a wide audience and go for flavours to suit the season… Debbie Green of Chives the Caterers says: Spring and summer come around again before we know it, and we want the day to reflect the sunshine, and bright colours of the season… www.fleurchallisphotography.com Canapes Spiced prawns wrapped in cucumber, melon with pumpkin seeds, pesto and goat’s cheese, sun-dried tomato and gruyere tartlets, and my favourite: crab doughnuts. The main event Swordfish steaks with lime and thyme butter, slow-cooked brisket steaks finished on the grill, Thai chicken thighs and bright red peppers stuffed with sweet potato, fresh corn and basil with bowls of beautiful salads such as halloumi grape and watercress, green beans with honey and almond dressing, roast carrot and beetroot with crumbled goats cheese and new potatoes with mint and lemon oil. This can also be provided as a buffet with guests sitting in the garden on hay bales. Sweet treats Macadamia and strawberry roulades, lemon and white chocolate Eton mess, passion fruit possets and our chocolate mudballs, which work all year around. The wedding breakfast should also be full of colour, and we love to serve a range of barbecue dishes to each table… I love a dessert buffet in the summer it adds to the leisurely feel to the day… Chives the Caterers www.fleurchallisphotography.com Clare Smith of Touchays Event Caterers says: For the summer, we recommend opting for individual grazing boards as starters. This style of food service ensures a relaxing start to your wedding breakfast. Think artisan bread, served with a colourful assortment of charcuterie, olives and mouth-watering dips and it all looks good enough to eat! Vegan options are also possible here. www.johnknightphotography.co.uk www.olegssamsonovsphotography.com www.olegssamsonovsphotography.com