CATERING AND DRINKS 51 “Don’t pick food that is out of season and try to limit what is on your plate to local produce.” – Darren from Carringtons Catering Ltd. “A homemade recipe inspired by our cocktail tour of Thailand is The Parch. Created using roasted pineapple muddled with dark rum, lime, mint, hazelnut syrup and pineapple juice.” – Tom from Kindred Spirit Cocktails. “For many of our chefs, autumn is the most exciting season to create menus and host events. It allows us to reap the rewards of our growers’ hard work throughout the year and show off the beauty of British produce. A few of our favourites are crispy porchetta with punchy gremolata; ribollita-style white beans; crispy jacket potato fries with aioli; roasted squash with salsa matcha and caramelised pumpkin seeds; poached pear pavlova with lashings of Chantilly cream and locally-sourced cheese with quince.” – Jess from Tender Cow. “Fade to Black is one of my favourite cocktails. Muddling five blackberries at the base of the shaker, add 50ml of spiced rum, 25ml of lemon juice, 12.5ml of sugar syrup and half an egg white (for a vegan option, use aquafaba or foaming bitters) garnished with fresh blackberries on a skewer.” – Tom from Kindred Spirit Cocktails. “Autumn is a key season in food with the abundance of game that comes to the fore and the waters and grounds starting to become cold. On the back of warm summer, wild brambles can be picked, and quince can be used for making jams and chutneys. Hearty foods start to slowly take over with earthy flavours that reflect the produce that is coming from the ground.” – Darren from Carringtons Catering Ltd. “A Southern slow roast menu is a sensational twist with mouth-watering options that are a real party pleaser. Choose a selection of slow-cooked meats gently roasted in rubs and coated with an array of bespoke sauces, served with a selection of classic sides, whether it will be traditional mac n cheese with a crispy crumb or buttered corn on the cobs with herb butter.” – Ash from Spitting Pig. CONTACT THE EXPERTS Carringtons Catering Ltd, www.carringtons-catering.co.uk Kindred Spirit Cocktails, www.kindredspiritcocktails.com Tender Cow, www.tendercow.uk Spitting Pig, www.spittingpig.co.uk Smoke and Steel, www.smokeandsteel.co.uk “For a classic main course sharing platter, combine hot smoked salmon with beef picanha, maple pork belly, garlicky parmentier potatoes and fire-charred broccoli to create a wholesome and smokey feast perfect for autumn.” – Eloise from Smoke and Steel. Autumn www.facebook.com/mickryanphotography and www.carringtons-catering.co.uk www.orangemarmaladephotography.co.uk and www.kindredspiritcocktails.com www.smokeandsteel.co.uk www.spittingpig.co.uk www.claireharrison.com and www.tendercow.uk
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