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

CATERING 61  SPRING AND SUMMER Keep it cool with chilled-out options http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com “Picture a garden party in a Raj tent with fire pits, a live oyster station, beautiful glassware and splashes of colour. Your guests can sip white port and tonic with their canapés before enjoying delicious chicken or sea bream straight from the grill. Amalfi lemon tart finishes the meal perfectly.” – Alix Caiger, Caiger & Co Catering Is there a more quintessential summertime treat than afternoon tea? Fluffy scones with strawberry jam and cream couldn’t be more delicious. Summer evenings are just made for barbecues. Stack it up with delicious local produce and let guests help themselves to mixed salad and beers from an ice bucket. A summery menu suggestion from Humdingers Catering & Events… Main Miso cod, soba noodle, tender stem broccoli and burnt lemon Wine pairing: Chateau Mercian, Yamanashi, Koshu sur Lie, 2017, Japan Polenta and parmesan cake, shimeji mushroom, pea and kombu dashi (v) Sake pairing: Masumi Arabashri, Junmai, Nagano, Japan Salad Beluga lentils, coriander and pomegranate salad with hibachi dressing Mizuna and kale salad with edamame, carrot and goma dressing Dessert Tokyo banana roll cake (v) www.hostarialondon.co.uk www.hostarialondon.co.uk “Evoke the South of France with your styling, with light pastels, block printing, lemons on the tables and platters of seafood. Nothings beats a bottle of English sparkling wine or a rhubarb and rose softie alongside British asparagus, oysters and crab donuts. For the starter, we’d suggest courgette flowers with ricotta and honey, followed by a main of roasted cod with griddled baby gem or open spinach lasagne. Grilled peaches with honey and almonds and salted caramel fudge are the perfect finish.” – Alex Head, The Social Pantry We love this summer menu suggestion from Hostaria London… Apulian burrata with Sicilian datterini salad and basil with croutons Paccheri di Gragnano IGP with king prawns, fresh tomato sauce and pistachio pesto Sea bass fillet roll filled with sun-dried tomatoes, olives, almond flakes with asparagus Vanilla panna cotta with amarena sauce Wine pairing: Ferghettina Franciacorta Brut and Donnafugata Anthilia Marsala Wash down with a Hugo spritz cocktail https://socialpantry.co.uk)