Your London Wedding - Sep/Oct 2019 (Issue 67)

79 CATERING AMUSE BOUCHE Hugo recommends Pied a Terre’s sea bream ceviche will kick off a luxurious wedding menu in style. THE STARTER BSTT’s Clementine advises Scottish salmon, roast salmon dashi, butter milk curd, sourdough croutes and fennel. THE MAIN Kitchen Party’s Clementine suggests We love to use game during the season. Our excellent butcher from Yorkshire also provides us with outstanding Dexter beef fillet – both make for stand-out dishes. IF YOU’RE… A MICHELIN MASTER Be it Ducasse or Darroze, you’ve tasted your way around London’s best restaurants and you’re a dab hand in the kitchen at home. Sunday mornings are spent wandering the stalls at Borough and you love to throw a dinner party. THE CANAPÉS Charlie recommends We offer a nose-to-tail canape selection, which as the name suggests, is zero waste and features only sustainably- sourced ingredients. THE STARTER Hugo advises Guilt-free salmon ceviche from Karma Cans which delivers its healthy, balanced dishes abiding by its ‘reduce, reuse, recycle’ ethos. Meals arrive by bike in a single container, with no cutlery, napkins or bag. THE MAIN BSTT’s Clementine suggests Sweetcorn, coriander and chick pea fritter, Thai coconut curry, spiced tofu and butternut puree. IF YOU’RE… ZERO WASTERS You’re flexitarians because even though you love your food, if it’s not ethical and sustainable, it’ll leave a bad taste. Provenance is important to you as are tasty options for your many vegan guests. williamreavell.com for Blue Strawberry Table Talk CONTACTS: Blue Strawberry Table Talk, bluestrawberry-tabletalk.co.uk | Feast It, feast-it.com | Jackson Gilmour , jacksongilmour.com | Kitchen Party , kitchen-party.co.uk | Rocket Food , rocketfood.com kitchen-party.co.uk kitchen-party.co.uk williamreavell.com for Blue Strawberry Table Talk Feast It and Pied a Terre