Your Bristol & Somerset Wedding - Feb/Mar 2020 (Issue 75)

O ur region is bursting with amazing foodie options, so much so that choosing your catering can be daunting. The type of wedding you’re planning will have a huge bearing on what you feed your guests, so we asked our local experts what they’d recommend for three different themes… TO DINE FOR Catering options for every wedding TRADITIONAL. From three-course silver service to a classic sit-down feast… TO START. Pan-seared scallop, crispy pork crackling, breaded cod’s cheek bon bon, cauliflower cheese puree and apple gel. THE MAIN EVENT. Smoked cannon of Welsh lamb, potato tuile, warm potato foam, port confit salsify, rock samphire, spiced carrot purée and jus. TO FINISH. Dark chocolate and almond tart with raspberry milk ice cream, raspberry sherbert and a liquid Battenberg shot. } } TO START. Smoked mackerel pâté with pickled fennel King prawn cocktail Farmhouse pâté and mixed salad Blue cheese and walnut stuffed mushrooms Roasted root vegetable soup with cheese straws MAIN COURSES Gammon steak with pineapple chutney and sweet potato wedges Slow roasted lamb with crushed potatoes, green beans and caramelised onions Rib eye steak with peppercorn sauce, portobello mushroom and hand-cut chips Luxury individual fish pies with watercress salad Brie, cranberry and mushroom wellington with seasonal vegetables DESSERT Eton mess with clotted cream and berries Sticky toffee pudding served with vanilla ice cream A selection of local cheeses served with caramelised red onion chutney, grapes and crackers } } Check out this timeless menu from Cleverchefs: Tobooka suggest these delicious options: For a spring wedding it has to be lamb. Try serving it three ways: loin, shoulder and sweetbread. Don’t forget to have an expert pair your wine to your dishes for added wow factor. tobooka.co.uk CATERING 55