FAQs and expert advice about catering

Here is a selection of Q&As from Your South Wales 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@yoursouthwales.wedding

 

Food glorious food

Food glorious food

Q. What quirky menu options do you suggest?

A. Lesley Lang says: We get asked this question a lot. For a more casual style, how about picnic baskets on each table, filled with all your favourite savoury and sweet treats? Alternatively, you could ask your caterer to put sharing boards of meats, cheeses, savoury nibbles and salads down long tables so your guests can help themselves to the feast in front of them.

If you're looking for casual but hot food, how about designing a bespoke gourmet burger with your caterer? We've had several weddings ask to do this, and it's a lot of fun at tasting sessions providing different burgers and assorted fillings.

For something formal but a little different, why not consider venison or duck rather than the conventional chicken, lamb or beef? If that isn't to your taste, use heritage style vegetables like purple carrots, candy-striped beetroot or tomato varieties to add a talking point to your dish.

Lesley Lang,Fresh Food Events
www.freshfoodevents.co.uk

 

Food for thought

Food for thought

Q. Do you have any wintry menu suggestions?

A. Lesley Long says: There are lots of different options available. Mulled wine or cider paired with mince pies or gingerbread shortbreads make a warming, seasonal alternative to cocktail hour. If you're after a more traditional style, then why not accompany your welcome fizz with seasonal treats like mini pigs in blankets, devils on horseback and smoked salmon blini?

You could have a more traditional turkey roast dinner for your wedding breakfast, with all the gorgeous trimmings, but if you want something less obvious then any hearty, warming main would bring the feel of a winter celebration. Venison in a sloe gin and blackberry sauce or beef wellington with creamy mashed potatoes and heritage carrots would be delicious. Vegetarians could be treated to a chestnut and mushroom wellington, a cranberry and camembert pithivier or roast cauliflower with sage butter.

Moving away from the traditional Christmas pudding for dessert, there are so many other options available. Consider a mulled wine pannacotta or mincemeat Monmouthshire puddings, a gorgeous concoction of meringue, bread custard and mincemeat. Alternatively, a rich chocolate, cranberry and macadamia nut brownie with hot chocolate sauce, would be perfect.

Don't forget the cheeseboard. No Christmas celebration is complete without a selection of quality British cheeses accompanied by a glass of your favourite fortified wine. There are so many amazing regional cheeses, try adding a couple of your locally made specialities to the traditional stilton and cheddar. If you don't want to offer a cheese course, how about having a cheese wedding cake, and use this as your evening food? In our experience, most farm shops or local cheesemongers would be delighted to put one of these together for you.

Lesley Long,Fresh Food Events
www.freshfoodevents.co.uk

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