Your West Midlands Wedding- June/July 2020 (Issue 68)

IT’S ALL ABOUT THE CAKE Our summer nuptials have turned in to a winter wedding due to the pandemic, and we feel this has changed our wedding cake design and flavours; what could we opt for that’s more fitting to the wintry season? Susan says: I know things have changed, and an autumn and winter wedding wasn’t your first choice however, it’s truly a magical time of year with many possibilities for both design and flavour profiles. By choosing something new and unexpected with your flavour combinations, you can bring a playfulness to your wedding cake you may not have considered in the traditional wedding season. If you’re looking for a trio of flavours that are unapologetically indulgent, fun, and unexpected look no further than gingerbread and whisky caramel, chocolate orange and cardamon, and deliciously sinful blueberry and cinnamon compote. Your wedding cake should offer a multisensory ‘wow’, so choosing the unexpected for your guests is a sure way to have them talking about your wedding cake long after the final crumbs have been eaten. Susan Angel | Christina May Cake Design | www.christinamaycakedesign.co.uk A BETTER MATCH We’ve had to postpone our summer wedding, which is now a winter wedding, and we’re trying to embrace this change. The attire for our groomsmen now needs to change; what do you suggest we go for? Carolyn says: Winter weddings benefit from strong colours; oranges, greens, purples, reds, burgundies and golds are always a good choice for a wedding at this time of year. Tweed suits or dark suits with tweed waistcoats also complement these colours very well and are a good way to achieve a rich winter look. If you don’t want to change your colour theme winter is traditionally the wedding season of choice to wear a dinner suit, in which case you can just wear a black bow tie and incorporate your colour through your buttonhole/boutonniere. Carolyn Cook | Bill Child Formalwear | www.billchildformalwear.co.uk www.foxp hotographycardiff.com SEASONAL FARE Q: We had planned a summer wedding which we have now postponed to December meaning we now need to rethink our menu choices. What do you suggest we could choose for the time of year and it now being a sit-down meal rather than sharing bowl food.  A: It’s really disappointing for many couples who have had to postpone their wedding day this spring and summer – it’s great to hear from couples that have been able to re-arrange their wedding day for this year though and a winter wedding will be just as beautiful and special. Head chef at Caviar & Chips, Mike Scott, has put together a delicious three-course menu that gives guests a choice between a meat, fish and vegetarian or vegan dish using some fresh and seasonal ingredients that will be perfect for this time of year STARTER COURSE Chicken & Black Pudding Terrine Served with Piccalilli Vegetables, Celeriac & Frissee Salad & Toasted Ciabatta Smoked Haddock Fishcake Served with Mustard Creamed Leeks Breaded Camembert Served with Fig, Pickled Red Onion, Rocket & Hazelnut Salad MAIN COURSE Loin of Venison Served with Potato Fondant, Bacon & Hazelnut Savoy, Parsnip Purée & Blackberry Jus Pan Fried Cod Fillet Served with Chorizo & Chickpea Stew, Crispy Kale & Lemon Aioli Mushroom & Leek Crumble Served with Sage & Parmesan Crumb, Pickled Mushroom, Herb & Crispy Shallot Salad DESSERT Mulled Winter Fruits Served with Grand Marnier Cream, Orange Crisps & Spiced Caramel White Chocolate & Winter Berry Bread & Butter Pudding Served with Raspberry Sorbet & Candied Pistachios Salted Caramel Tart Served with Dark Chocolate Truffle, Honeycomb & Toffee Sauce For more menu inspiration visit www.caviarandchips.co.uk or check out @caviarandchips To see Mike’s menu description in full head to www.yourwestmidlands.wedding/ask-the-experts EXPERT ADVICE 89