Your Bristol & Somerset Wedding - Feb/Mar 2019 (Issue 69)

60 ▲ “Opt for our local cheddar scone served with tomatoes, Cornish Yarg cheese, chutney, apple, pickled onion and celery. Wash it all down with a warming tea or crisp cider.” – Philippa Till, Here Today Scone Tomorrow. AUTUMN. A rustic, seasonal approach is perfect for this season. evokepictures.com evokepictures.com “The weather can change drastically in autumn, so we blend light dishes with hot sit-down food. We recommend free-range chicken with harissa, charred broccoli and flaked almonds. You could also opt for pork loin with puy lentils topped with mushroom and mustard sauce. A chocolate delice with plum and blackberry compote would make the ideal sweet treat.” – Kate Ploughman, Kate’s Kitchen. “Keep your loved ones happy with a cider rum punch. Cooked slowly for an hour and a quarter, it features apple, cider, dark rum, cinnamon and star anise.” – Thea Wise, Melt Mobile Bars ▲ No matter what the season, when catering on a mass scale, you may need to hire in from the professionals. For a huge range of equipment, styling, seating, cutlery and crockery head to Bristol’s prestigehire.biz prestigehire.biz ▲ Queen & Whippet Catering uses foraged, seasonal ingredients alongside delicious West Country produce. “For our autumn wedding couples, I’d suggest a supreme of chicken with thyme beluga lentils, ribboned roots, forestiere mushroom sauce and kale powder,” says owner Jo Cranston. “We serve it with home-brewed pumpkin beer or a dry white wine, such as Somerset’s own Aldwick Bacchus.” laurakalceva.com “Using a blend of naturally sweet, rosy-red dessert apples, Thatchers Rosé is a sparkling Somerset cider that’s bursting with fruity flavour.” – Penny Adair, Thatchers. ▲ ▲