Spring into action
With wedding planning in full swing if you’re planning on having yours in spring, menu planning is everything and we would always recommend going seasonal. Spring has an abundance of wonderful ingredients coming in and the key trends I see time and time again is foraging, pickling and fermenting, it’s all about what’s local to you, living sustainably and looking after your health, fermented and pickled vegetables have all sorts of health benefits as well as ticking the “trendy” box.
A spring menu should celebrate the end of winter and cold days warmed with comforting meals, it should be light, colourful and most of all, fresh! The following menu is our suggestion based on current trends and one that will wow your guests!
To start seafood is always a great way to begin a meal, it’s light and delicate, we would do tian of blackened cod, fresh crab and peeled prawns with watercress and sorrel mousse garnished with sour pickled vegetables. For your main, in spring it simply has to be lamb! We suggest serving this with foraged and seasonal ingredients; roast wild garlic herb spring lamb, nettle mashed potato, purple sprouting broccoli and mint pea puree with rich red wine glaze. For dessert we suggest finishing with caramelised apple tarte tatin with clotted vanilla ice cream and hazelnut praline, delicious, effective and a bit of a showstopper!’ Paul Robinson – Executive Chef
It’s in our history!
With it being you spring you might not want to risk the chance of rain and have opted to go for a marquee wedding. As an outside catering company by trade we have plenty of experience when it comes to marquee weddings and we must reassure you that there should be absolutely no difficulties when it comes to serving food from a temporary structure, be that a traditional formal wedding breakfast or something a bit more informal like a BBQ. In fact we are very proud to claim our very first outside catering job was a marquee wedding back in 1905!
A good marquee provider, such as CGC Event Marquees will discuss your service marquee requirements with you; this is the ‘back of house’ area where your chosen caterer will set up a fully functioning kitchen, one that’s just as good as in any permanent wedding venue! In terms of what kind of dish you should go for, we would always recommend going seasonal – we launched a fantastic seasonal special set-menu in 2017, which changes every year and has proven very popular.
You should start with a cold starter, something light and refreshing like our smoked tuna niçoise salad with jersey royals French beans, black olives, quails egg and cider infused apple relish, followed by (and still keeping it light) corn fed chicken breast, timbale of seasonal peas and beans, gratin potato, thyme jus. Chicken is a great dish as it appeals to so many, but if you’re feeling a bit more traditional have a rack of Yorkshire spring lamb with port wine reduction, fondant potato and spring greens. Finish with a chocolate malt tart and spiced chocolate ganache, because who doesn’t love chocolate?
Planning on getting married? See our occasions page for more details.