Your Yorkshire Wedding - May/June 2020 (Issue 42)

CATERING 43 Picture light, fresh dishes to while away a sunny afternoon. For a spring wedding it has to be lamb. Try serving it three ways: loin, shoulder and rack. Get in the summery mood with picnic hampers on each table brimming with cheese, chutney, pickles and nuts. Wash it down with a cloudy lemonade or sparkling elderfower cordial. Is there a more quintessential summertime treat than afternoon tea? Fluffy scones with strawberry jam and cream couldn’t be more delicious. Box Tree Events (www.boxtree-events.co.uk) su ggest this summery menu: Starter. Salmon ballotine with fromage blanc, fresh herbs and toasted brioche Main . Grilled halibut alongside potted shrimps, buttered spinach and new potatoes Dessert . Lemon tart, meringue and raspberry sorbet To drink . Elderflower gin fizz Serve bowl food for a laid-back festival feel. Ideal options are macaroni cheese, Thai green curry or meatballs arrabiata. Summer evenings are just made for barbecues. Stack it up with delicious local produce and let guests help themselves to mixed salad and beers from an ice bucket. www.boxtree-events.co.uk | w ww.jennymaden.co.uk www.boxtree-events.co.uk Match your drinks to your food. Having burgers? Try an ice-cold beer. Offering Italian options? Team it with a crisp pinot grigio. A frozen margarita will always go down beautifully on a summer’s day. Spring and summer.