Your South Wales Wedding - November/December 2020 (Issue 76)

44 “This time of year is all about light and fresh options.” – Emma from EJ Catering. “Consider pan-fried duck breast served with orange and port glaze, watercress, pink grapefruit and charred baby gem salad.” – Lesley from Fresh Food Events. If you’re looking for something a bit different, why not opt for a traditional afternoon tea? Delicious scones, cakes and sandwiches are perfect for a hot, summers day. “We love sharing platters, sharing food breaks the ice on a table where people might not know each other, and each guest can pick what they want to eat. ” – Lesley from Fresh Food Events. “Fruits can be incorporated across all courses adding freshness to both savoury and sweet dishes.” – Duncan from Cresta Caterers. Drinks can be just as important as the food. When choosing your dishes, consider what beverages will complement each one. “With so many varieties of fresh produce at this time of year, starters and desserts are as colourful as they are flavourful.” – Duncan from Cresta Caterers. www.crestacaterers.co.uk www.crestacaterers.co.uk “Spring and summer are full of fresh flavours and vibrant food. Salads, pates and terrines make for great seasonal starters.” – Duncan from Cresta Caterers. Spring and summer. www.pavlovaandcream.com an d www.freshfoodevents.co.uk www.crestacaterers.co.uk “Always get a clear, written agreement of everything your caterer will offer and costs as early as possible, especially before you sign an order or pay a deposit.” – Lesley from Fresh Food Events.