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

62 http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com Treat your loved ones to cider rum punch. Team fresh apple slices with cider, dark rum and cinnamon for a taste of autumn. AUTUMN A rustic, seasonal approach is ideal for autumnal nuptials. http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com The weather can change at the drop of a hat at this time of year, so team light dishes with hot sit- down food. For dessert, a crumble packed with seasonal produce will go down a storm. Blue Strawberry and Table Talk have pulled together this autumnal offering… Canap�s Scallop and mushroom, sherry caramel and borlotti bean Mushroom royale with chargrilled tender stem purée Starter Cured venison and molasses with blackcurrant ketchup, watercress panna cotta and toasted hazelnuts Main Slow-cooked breast of Goosnargh chicken with truffle butter, chestnuts and thyme Pot roast parsnip, parsnip bhaji, salted yoghurt and daal Dessert Pistachio and lemon cake, hot chocolate mousse and sour cream (http://bluestrawberry-tabletalk.co.uk | www.williamreavell.com ) “We’ve taken inspiration for this menu from the start of autumn, the golden light, the harvest festival and markets brimming with produce. To relax… Seville gin and tonic with stuffed fried olives and salted almonds To start… Whole loaves of bread served to the table carved with whipped sage butter and smoked salt To follow… Miniature roast pumpkins with a truffle and comté risotto centre The highlight… Crab paella with seasonal greens, burnt lemons and parsley cooked on wood-fired pans  To finish… Apple and blackberry meringue pie with flaked almonds.” – Alix Caiger, Caiger & Co Catering “It’s time to embrace the orange leaves and foliage, and add in pops of colour with pink candles. Try a spiced mulled apple and pear wine and a selection of canapés including pork belly, our own chicken nuggets with black garlic aioli or lamb lollipops with baba ganoush. You could start with a sharing board of prosciutto and grilled goat’s cheese and bread, before tucking into lamb rump with celeriac and runner beans. Finish with a dessert of salted honey tart, muscovado crème fraîche and brûlée fig before an overflowing cheese board with homemade chutneys.” – Alex Head, The Social Pantry CONTACT OUR EXPERTS: Samantha Welstead-Wood | Blue Strawberry and Table Talk | http://bluestrawberry-tabletalk.co.uk Alix Caiger | Caiger & Co Catering | www.caigerandcocatering.co.uk Robert Hunningher | Humdingers Catering & Events | www.humdingers.org.uk Alex Head | The Social Pantry | https://socialpantry.co.uk Cristina Balbi | Hostaria London | www.hostarialondon.co.uk https://socialpantry.co.uk https://socialpantry.co.uk