Your London Wedding - September/October 2020 (Issue 73)

60 SEASONAL DELIGHTS Delicious catering all year round L ondon is bursting with amazing foodie options and artisan producers, so much so that choosing your wedding catering can be daunting. The time of year in which you tie the knot will have a huge bearing on what you feed your guests, so with the help of the capital’s top caterers we pulled together some ideas for each season… WINTER Choose a selection of wholesome food and drink to warm you up. http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com www.caigerandcocatering.co.uk A little spice is perfect for the cold weather – opt for a hot curry or chilli. For a more traditional approach, why not try coq au vin or a rich casserole? Fruit pies and decadent brownies offer a hearty sweet treat. Warm poached pears are the perfect lighter choice. Instead of the usual after-dinner coffee, mix it up with a hot chocolate and Bailey’s. Here’s Blue Strawberry and Table Talk’s winter menu suggestion: Canap�s Short-rib beef katsu puff with leek mayonnaise Fried kale, butternut ketchup, crispy potato and jalapeño Starter Scottish salmon, buttermilk curd, sourdough croutes and fennel pollen Main Roast cannon of lamb, sweet and sour red cabbage, chickpea and apricot panise, smoked buttermilk  Dessert The Chocolate Bar, to include 72% Valrhona chocolate curd, black cherry and olive oil mandarin biscuit http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com “A lot of our winter menus are focused on beautiful platters, showing off wintry colours like orange, red and green. These are ideal for gatherings where guests can tuck in and socialise while they pass dishes around. Winter crudités with baked stilton custard and walnut brittle is a great winter starter, followed by a whole leg of lamb with piles of sides. It’d be rude not to finish with a sticky ginger pudding or barbecue pineapple, wouldn’t it?” – Alix Caiger, Caiger & Co Catering “You can rely on our high quality, locally sourced and seasonal menus, created by chefs who bring an eclectic experience to bespoke orders. We continue to do all we can to support the community during these difficult times, with our proceeds going to the Hackney Soup Kitchen.” – Robert Hunningher, Humdingers Catering & Events “For styling, think gold cutlery, black tableware and tables full of candles and foliage. Welcome guests with a homemade sloe gin, Moscow mule or blackberry Collins alongside canapés of warm truffle and British cheddar or octopus with fondant potato. We’d then suggest the following… https://socialpantry.co.uk www.humdingers.org.uk | https://katarinanichol.com www.caigerandcocatering.co.uk For the syling... Starter Homemade rabbit tortellini with savoy cabbage Heritage carrot and zero- waste pesto (v) Main Gressingham duck with pressed potatoes and heritage carrot Dessert Chocolate, chocolate and more chocolate! Think salted caramel, Oreo crumb and lots in between followed by a salted caramel eclair.” – Alex Head, The Social Pantry