Your Yorkshire Wedding - Page number 52 - May/June 2021 (Issue 48)

52 BE MARRIED EAT, DRINK AND Big-day catering options for every type of wedding A fter the craziness of the past year, many engaged couples are rethinking how they will host their big day – and this includes how to feed their nearest and dearest. Whether you’re holding a low-key wedding, tying the knot outside or waiting to throw an all-out celebration, our local experts have got food and drink options to suit… A small intimate wedding wh e a enti to detail is key. www.bab aganoushdining.com www.boxtree-events.co.uk Box Tree Events suggest this decadent selection… STARTER Butternut squash velouté, pumpkin seeds MAIN Slow-cooked pork belly with apple and sage Cured Gigha halibut, yuzu kosho, ponzu and coriander Daube of beef, pomme purée, bourguignon garnish DESSERT Milk chocolate delice with coffee and raisin Fine selection of artisan cheeses WINE Chablis, Domaine des Marronniers, Burgundy, France Malbec, Cabernet, Amancaya, Caro Estate, Argentine We love this delicious menu from Baba Ganoush Catering… STARTER Whitby crab with mango salsa and cucumber caviar MAIN Fillet of Yorkshire pork with chestnut crumb, ash-baked celeriac and truffle pomme anna DESSERT Trio of desserts www.bab aganoushdining.com www.bab aganoushdining.com While your guest list may be smaller, that doesn’t mean the flavours have to be! If you were originally planning a bigger day, cutting numbers may mean you have more budget to spend on treating your loved ones to something extra-special. Quality restaurant-style meals and attention to detail will create the perfect atmosphere. The most important aspect in creating a wedding breakfast to remember is to let your personalities shine through. Work with your caterer to devise a menu that reflects you as a couple – perhaps designing dishes around your favourite cuisine or a place you’ve visited together.