Expert advice about catering

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 editor@youreastmidlands.wedding

 

Feed me

Feed me

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
www.gallarwoodcatering.co.uk

 

Food glorious food

Food glorious food

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?

Charlie Gleeson
www.lemon-zest.co.uk

 

A winter feast

A winter feast

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.

Karen Kemp
www.kempandkempcatering.co.uk