Wedding Catering Cornwall

Food is the key ingredient of a good wedding. How many times have you heard a wedding reviewed in the light of the tenderness of the meat, the delicious array of side dishes or the sheer decadence of the puddings? We're big ambassadors of nailing your wedding menu here at Wed - that's why we've dedicated our pages to a food feature in each and every one of our issues over the past ten years. Serving delectable food is the ultimate way of delighting your guests, bringing people together and creating some of the most cherished memories of the day. It is increasingly becoming another means of pouring your personalities into your wedding, too.



And, marrying in Cornwall, there's no excuse not to serve something special. Not only is our county home to some of the most sumptuous produce the British shores have to offer, you'll also find an outstanding selection of catering companies set to tickle your taste buds whatever your foodie fancy, whether it's haute cuisine, exotic fusion dishes, wood-fired flavours, a rustic buffet or gourmet barbecue.

If you're at the start of your planning journey and in search of culinary inspiration, let these mouthwatering ideas whet your appetite. Also celebrating their tenth anniversary this year, The Round Kitchen, headed up by Lucy Turner and Sarah Wright, has earned a glowing reputation for their creative approach, impeccable service and downright delicious food. Here, they serve up a selection of dishes ranging from classic crowd-pleasers and revamped takes on old favourites through to some brand new additions, which are set to delight guests at weddings later this year.




Classics come in the form of a fresh Cornish crab, home-cured salmon and crayfish tail cocktail starter - "A classic which has slightly evolved over the past nine years - it's a crowd-pleaser and won't be going anywhere," explains Lucy - and individual beef Wellingtons finished with a red wine sauce as a belly-warming main course - "This is always a winner and has been on the menu since we began," she explains.

Amongst other staples, their classic roasted red pepper, tomato and basil soup has had a revamp in the form of wild mushroom, garlic, cauliflower and mascarpone soup - "this not only tastes amazing but looks fab," says Lucy.




Then there's a host of tantalising new additions inspired by their travels and weddings they've catered for over the past year, beginning with canapes such as mini smoked and fresh mackerel, fennel and caper toasted open burgers; pan-seared seasoned calves' liver crostinis - a classic Pintxo from northern Spain - and deep-fried Cornish Boilers Ale beer-battered oysters. Catering for a Japanese themed wedding in 2016 has inspired Sarah and Lucy to add a sensational selection of sushi to their offerings. There are also some tasty new vegetarian dishes which pack a colourful punch; think home-roasted vine tomatoes, mixed bell peppers and griddled halloumi salad and baked bell pepper with a roasted courgette, aubergine and red onion stuffing. Yum - consider your guests well and truly wowed.



Canapes
Fresh Cornish crab, lobster and Cornish Orchards Cider rarebit croutes

Mini smoked and fresh mackerel, fennel and caper toasted open burger
Finished with a fresh horseradish, beetroot and wholegrain mustard relish

Deep-fried Cornish Boilers Ale beer-battered oysters
Served with a fresh chilli, lemon and shallot tartare sauce

Pan-seared seasoned calves' liver crostini
With red wine caramelised red onion and a caper, shallot and sherry glaze

Wild mushroom, garlic, cauliflower and mascarpone soup
Finished with chopped chives, white wine and white truffle oil

Deep-fried crispy spicy whitebait
Served with a fresh tomato, pickled onion and jalapeno tartare sauce



Starter
Fresh Cornish crab, home-cured salmon and crayfish tail cocktail
With a lime, chive and coriander cr�me fraiche, served in a cucumber ring, finished with micro herbs

Home-roasted vine tomatoes, mixed bell peppers and griddled halloumi salad
Finished with a basil and black olive dressing



A selection of sushi
Home-cured salmon and wasabi crab
Sesame-crusted marinated tuna loin
Soused Cornish mackerel, avocado and tomato salsa
Served alongside soba noodles, pickled ginger, spring onions and a soy, honey, lime and ginger reduction

Game pie selection
Venison, wild mushroom and whisky cottage style
Mixed slow-braised game and Cornish ale filo
Confit partridge and Madeira

Individual beef Wellingtons
With creamed leeks, wild mushrooms and wholegrain mustard, finished with a rich red wine sauce

Slow-cooked braised beef cheeks
With a rich red wine, rosemary and red onion sauce, sat on roasted rood vegetable mash finished with a beef dripping

Baked bell pepper
With a roasted courgette, aubergine and red onion stuffing, finished with a sun blush tomato sauce, topped with buffalo mozzarella and parmesan

Pot-roasted lamb shanks
Served with crushed minted new potatoes, garlic and lemon crushed pea puree, finished with a rich, dark molasses lamb stock gravy

The Round Kitchen
theroundkitchen.com

photography Kevern Photography
words Rebecca Matthews

Copyright Wed magazine 2017