Your Sussex Wedding - June/July 2020 (Issue 85)

CATERING 57 Seasonal big-day dishes BON APPÉTIT T he time of year you choose to tie the knot is likely to have as much of a bearing on your catering as it does your venue styling. Afterall, a barbecue on the terrace isn’t going to have quite the same success rate in December as it might in July. So, what should you serve and when, to ensure happy faces all round? We asked Jessica Kruger, director of Sussex-based Gastro Catering for her mouth-watering suggestions. Sunny summer menu As is the case for the modern wedding as a whole, catering your big-day has become about personalisation and creating an unforgettable experience for you and your guests. So, whether you land on the more traditional side of the fence with an indulgent sit-down menu, or you want to break free and offer an informal sharing feast, remember to opt for something to suit your style. Jessica says, “Choosing a plated menu can add a real sense of occasion to your event or wedding breakfast. Use seasonal dishes to suit everyone’s tastes and dietary requirements, ensuring you don’t disappoint on appearance or flavour. “If you’re thinking more of informal family-style dining, then sharing food is a good route to take, and probably the style we provide most often. Delicious barbecued main courses served alongside fresh colourful salads are perfect for a summer wedding. At this time of year, it’s important to have something light and fresh for the starter, and finish off the meal with a refreshing dessert or an espresso martini!” STARTER Asparagus, quail egg, and broad bean salad with frisee lettuce, poppy seed tuile and a shallot vinaigrette Pressed ham hock with a chilled pea velouté, pea shoots and mint oil Brighton gin cured salmon, compressed cucumber, charred orange segments and rainbow chard Gastro hay smoked breast of duck, sweet pickled kohlrabi, summer radish and apple salad MAIN COURSE Roast fillet of hake with crispy potato, crab beignet, pickled courgette and shellfish bisque Braised shoulder of lamb, roast garlic mash, peas and greens, shallots and soubise sauce Vegan rice paper rolls, filled with stir fry summer vegetables and flavoured with ginger and Thai basil DESSERT Strawberry and vanilla parfait with strawberry tuile, meringue kisses and strawberry mint gel Eton mess, with meringue kisses with Chantilly cream, red berry semi gel, fresh berries and edible flowers Dark chocolate and salted caramel brownie with clotted cream, fresh raspberries, and salted granola Summer edible garden, beetroot ‘n’ vodka delight, meringue kisses, honeycomb, salted pistachio granola, chocolate crumb, salted caramel sauce, elderflower sorbet and kataifi www.jessi camilberg.com www.jessi camilberg.com www.jessi camilberg.com www.jessi camilberg.com www.jessi camilberg.com