Here is a selection of Q&As from Your East Midlands Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to firstname.lastname@example.org
To view more expert advice on a different topic, please select one from the list below.
Q. For our wedding we want canapés to give guests some tasty snacks for the drink's reception. What ones would work well for summertime?
A. Paul Gallagher says: If you're looking for canapés for a summer wedding, we'd recommend the gazpacho shots with beautiful king prawns – they're light and fresh with a gentle kick. Mini hot dogs scream 'summer' with a barbecue vibe and taste amazing accompanied by mozzarella. Lastly, peach and melon skewers with mint pesto are perfect and so refreshing.
Paul Gallagher , Gallagher Catering
Q. Winter is a wonderful time of year for a wedding with the crisp cool air and frosty mornings. A great time to embrace hygge, a Scandinavian word for a mood of cosiness, comfortable warmth, wellness and contentment. When it comes to a menu think foods that make you feel warm, happy and full.
A. Charlie Gleeson says: We love lots of canapés in place of a starter; different colours, textures and flavours. Alongside a substantial twocourse meal, five canapés are just right, some of our winter warming favourites include butternut squash soup shots, spoons of sausage and mash and ripe brie and cranberry tartlets.
Have succulent joints of meat presented to guests for them to carve and serve with delicious Yorkshire puddings, hot crispy roasted potatoes and a rich and sumptuous jus.
Or why don't you go for an elegant beef wellington, delicious fillet of beef with mushroom duxelle parma ham wrapped in crisp puff pastry? Served with a glossy red wine jus, fondant potatoes and roasted root vegetables with thyme and garlic.
For dessert it has to be sticky toffee pudding with butterscotch sauce – a sweet, rich and indulgent taste. What better dessert can there be on a beautiful winter's day?
Q. I'm having my big day in winter and would love to have a festive menu. What would you suggest?
A. Karen Kemp says: Karen says: There's nothing quite like a winter wedding, none of the concerns that often accompanies a spring or summer do where you're worrying about the weather!
Seasonal nuptials mean roaring log fires, candlelight, dark atmospheric afternoons and best of all being able to serve your guests rib sticking, warming, utterly delicious food! Here's a winter wedding Kemp and Kemp-style:
You could set the scene with a warming shot of pumpkin soup with toasted sunflower seeds and parsley puree. The following choices will all make pretty perfect starters: game terrines with spiced fruit relish, roasted butternut squash and sage ravioli, potted shrimp, cheese scones with sage and onion butter or wild mushroom and tarragon tart.
For a deeply warming main course, there's multiple choices to pick from including bouef bourgignon, game casserole with dumplings, pot roast chicken with cheese mash and garlic gravy, good old bangers and mash, or a steak and ale pie with deep rich gravy.
Then you just have to have the damson and sloe gin crumble (it's the law) with oodles of vanilla custard. Your guests will thank you for this meal, believe me… though there may have to be some pretty energetic dancing afterwards.
Q. We've been to so many weddings where we have Pimm's on arrival, bubbly and beer and although it's lovely we want something more adventurous. Help!
A. Joe Handforth says: The welcome drink's part of the celebration. Specialist cocktails add an element of theatre and interaction that provides guests with a light refreshment – keeping them entertained while you have your photos taken.
You can also reflect your theme through colour or taste. Our Blackberry and Ginger Mojito or Rose Gin Garden are popular choices as they're colourful with a hint of floral. Being more imaginative with the arrival drinks also extends to non-alcoholic 'mocktails', where guests can enjoy the tipple without feeling they're missing out.
Q. We're trying to decide what favours to get for our guests. We don't want something edible, as I'd love them to have a keepsake from our day. Do you have any ideas?
A. Charlotte Hupfield says: Why don't you opt for something like a personalised ceramic favour? They make beautiful keepsakes for your guests to take home and also double up as your name place settings. I offer them in different shapes but hearts are the most popular. Real flowers or lace is pressed into the clay to create a gorgeous design and the colour ribbon of your choice can be added to complement your theme. I can also create options for children such as fairies or fire trucks so your younger guests will be catered for too.