Your Sussex Wedding - Page number 62 - June/July 2021 (Issue 91)

While we all hold traumatic memories of the boring, mass-catering blandness of yesteryear, it’s time to put that all behind us. Wedding menus in the 2020s are creative, delicious, top-quality, personality driven, and even theme fitting. Whether your preference is for a seated traditional meal or for the informality of festival-style dining, you’ll find the priority for our experts is the quality of produce. Susan Quinn of Quinn Events says, “The demand for locally-sourced organic food continues to increase as couples are becoming more and more aware of the social and environmental impact of their celebrations. They’re conscious of the source of their wedding fare and how it’s all been produced. The industry also finds itself challenged to accommodate the varied dietary needs of wedding guests as people become more aware of their food choices and the impact on their overall health, wellbeing and the environment.” Jacquie Keeley of Hailsham-based Fab Food For You agrees: “Everything I use in my catering is fresh and locally- sourced produce from suppliers I know and trust, such as the meat for my succulently cooked hog roasts and barbecues – a fabulous feature of outdoor festival-style weddings. I also have a converted horse box that can serve food from biodegradable plates and cutlery.” If planning a sustainable celebration is top of your to do list, you’ll also want to turn your attention to the drinks you serve. Marie Ashton, owner of Sloe Drinks Co Mobile Bar Service says, “Buying local has become more important since the start of the pandemic, and in doing so you’ll find a better quality product paired with a more enjoyable experience – it’s so much nicer to know the maker of your beer, wine or gin. Why not spend an afternoon together visiting them? We support local gin producers in Sussex and Kent, as well as serving craft beers, local sparkling wines and cocktails.” With flexible and al fresco venues rising in popularity, and festivals set to open again for the first time since 2019, Jacquie has been inspired to incorporate the festival spirit into her celebration catering. “A delicious plant-based starter of pan-fried chick pea pitta bread toped with balsamic caramelised onions, British vegan feta cheese, sautéed mushrooms and marinaded sun-dried and heritage tomatoes drizzled with lemon juice rapseed oil and black pepper is a great example of healthy, locally-sourced food.” – Susan Quinn, Quinn Events fabfoodforyou.co.uk fabfoodforyou.co.uk fabfoodforyou.co.uk www.sloe drinks.co.uk www.sloe drinks.co.uk 62