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

58 STARTER Pumpkin veloute, with aerated truffle croutons Pork rillette rolled in crackling dust, apple and celeriac remoulade, toffee apple and rye crouton Duck leg beignets, crispy lotus root radish salad, yuzu jelly and kimchee mayonnaise Sweet potato and truffle parfait, parmesan shortbread, wasabi mayo and roast beets MAIN COURSE Roasted pheasant breast with savoy cabbage, smoked garlic mash, roasted parsnips and apple pearls Slow braised beef cheeks with salt baked celeriac, spinach lasagne, roasted vegetable and duck fat parmentier potatoes Chestnut crusted hake with sautéed oyster mushrooms, pommes anna and Jerusalem artichoke purée Double baked artichoke soufflé with balsamic roasted shallots and smoked mushroom puree DESSERT Autumn Eton mess: poached pears, honey roast figs, meringue kisses, vanilla custard and whipped cream Warm chocolate fondant with a caramelised white chocolate crumb and clotted cream Warm blackberry and apple martini with cinnamon crumble and stem ginger cream Chestnut, rum and mascarpone mousse with salted toffee and coffee tuile Warming winter menu When the weather outside is frightful serve your guests cosy and comforting dishes. As the temperature changes, so naturally do our eating habits, and serving up some hearty family favourites will surely make your nearest and dearest smile. What’s more, there’s further opportunity to tie in seasonal themes, by bringing in the wonderful autumnal colours found in the produce at this time. If you’re looking for a relaxed vibe, this is still totally possible, as Jessica says, “Warming dishes can be passed around the table and work perfectly in the cooler months. Our team of talented chefs carefully design seasonal menus fitting in with what’s good at certain times of the year, resulting in less food miles and working together with the amazing local suppliers surrounding us in Sussex. Bespoke menus are our specialty.” CONTACT OUR EXPERT Gastro Catering | 01903 205 923 | www.gastrocatering.com No meat, no problem Jessica says: It’s important for those with dietary requirements to feel well looked after, so make sure they’re provided with something equally as exciting as the other guests. One thing we find has become more popular over the years, is fully vegan and vegetarian menus in keeping with modern trends. Our advice would be to choose a dish that aims to encompass the four main dietary requirements: gluten free, dairy free, vegan and vegetarian. It’s often nice to create these dishes in keeping with the rest of the menu, especially if you’ve chosen a certain theme or flavour. With sharing food, if you don’t have many dietary guests, we find it is easier to have the dish plated for them. On the other hand, if you have several dotted around why not have vegetarian or vegan dishes incorporated as part of the main menu, for example, a lovely Mediterranean vegetarian mezze board for the starter. We find most meat eaters really enjoy this too and don’t even notice the lack of meat! Gastro Catering www.jessi camilberg.com www.jessi camilberg.com