Your South Wales Wedding - Page number 44 - November/December 2021 (Issue 82)

“For a couple who have booked a grand stately home wedding, opt for traditional options starting with some amazing canapés! These could consist of a few favourites like steak and chips with truffled béarnaise, little chicken kiev bonbons with garlic emulsion, beetroot cured salmon tartlet and miniature Yorkshire puddings with beef fillet filled with a sticky onion jam.” – Joshua from Pickled Pumpkin Catering. www.pick ledpumpkincatering.co.uk “For your starter, you could opt for a crowd- pleaser of whipped chicken liver pate on a savoury waffle with caramelised fig chutney and herby granola.” – Joshua from Pickled Pumpkin Catering. “A favourite main course of ours would be our signature chicken dish; local corn fed chicken breast, chicken fat fondant potato, little chicken kiev bonbon, British peas and chicken jus.” – Joshua from Pickled Pumpkin Catering. “Ibrahim and I had a Mediterranean style grazing table and a beautiful barbecue in the evening provided by Cobbles Kitchen.” – Real couple Sara and Ibrahim. www.aur eliaallenphotography.com an d www.cobbleskitchen.co.uk “That Fish Guy went above and beyond our expectations. We originally had them booked as a second caterer for the evening, but as we had to reduce guest numbers we moved them to do the daytime catering. We didn’t get to do a tasting, so we didn’t know what to expect, but everything was perfect. The canapes were delicious, and the afternoon tea was just wow!” – Real couple Verity and Oliver. “For your pudding, you should finish light and citrusy with something simple like a freestanding lemon posset, lemon curd sorbet, sherbet, raspberry macaroon and white chocolate granola.” – Joshua from Pickled Pumpkin Catering. www.pick ledpumpkincatering.co.uk www.pick ledpumpkincatering.co.uk www.sop hiecollinsphotography.co.uk an d www.that f ishguy.co.uk A grand affair 44