Your Yorkshire Wedding - Mar/Apr 2019 (Issue 35)

Our experts solve your wedding dilemmas Spring has sprung What flowers and styles do you suggest for a springtime theme? Spring is such a wonderful time of year, when the gardens begin to bloom after the long, dark winter with blossom, narcissi and crocuses. With this in mind, a freshly picked vibe would be ideal for your bouquet and works brilliantly with a country or rustic theme. This is the time for seasonal blooms. Think muscari, tulips, anemones and hyacinths. I also love ranunculi, lilacs, irises or lily of the valley, which the Duchess of Cambridge chose for her wedding. These can all be mixed with imported blooms such as roses and stocks to add a gorgeous scent to your venue. For centrepieces, try planting flowering bulbs in bowls. It’d complement the theme and they can later be planted in your garden. Another lovely idea would be to place twigs of blossom in a tall glass jar and have small heart place settings, which your guests can write a message on and hang from the branches. Liz Burton | Bizzi Lizzi Flowers bizzilizziflowers@gmail.com TO DINE FOR What menu would work well for an April wedding? This season has an abundance of delicious, seasonal ingredients. The key trends I’m seeing are foraging, pickling and fermenting. Vegetables prepared in this way have all sorts of benefits to your wellbeing as well as ticking the trendy box. Couples are very focused on what’s local, sustainable and healthy. A spring menu should celebrate the end of the long, cold days by being light, colourful, and most of all, fresh! This is what we’d suggest to wow your loved ones: ❤ Starter . Seafood is a great way to start a meal as it’s light and delicate. We’d suggest a tian of blackened cod, fresh crab, peeled prawns with watercress and sorrel mousse garnished with sour pickled vegetables. ❤ Main . It has to be lamb served with foraged and seasonal ingredients. We love wild garlic and herb roast spring lamb, nettle-mashed potato, purple sprouting broccoli and mint-pea purée with a rich red-wine glaze. ❤ Dessert . Finish off with a caramelised apple tarte tatin with clotted vanilla ice cream and hazelnut praline for a delicious showstopper. Paul Robinson | CGC Event Caterers | cgceventcaterers.co.uk HOT TOPIC 92