The trend towards shared platters has arisen in the past few years, and its easy-going vibe brings a more relaxed and informal feel to an event. Long trestle tables piled high with the most delicious morsels gives guests the opportunity to choose their favourite dishes, and cuts down on wasted or unwanted food. Even better, nobody is left hungry or wanting more, as the beauty of a sharing menu is the option to eat as much or little as desired.
It also offers the bride and groom the chance to have a wider array of foods, rather than being restricted to sticking to a single cuisine or theme - something the team at Beetham Food embraces in their menu options.
"No two menus are ever the same... Our creative menus and sincere dedication are an experience as special and unique as the day itself," is the promise from the Cornwall-based caterers.
Rather than one or two starters, for example, this mix-and-match menu of the highest quality offers eight options, with the opportunity to pick and choose from them all. Seafood comes in the form of crab cakes made from locally caught crab, as well as a selection of the finest cured meats, while hummus, roasted vegetables and baby peppers will have not just vegetarians' mouths watering. Delectable roast beef is served alongside juicy prawns for added pizzazz, while another colourful and filling main course incorporates stuffed peppers and goat's cheese.
With a less formal feel to proceedings, guests are free to help themselves from the table, cutting down on staffing costs and pre-planning. You can also offer options galore for desserts, and those with a sweet tooth can indulge in a taste of them all - whether they prefer meringue, chocolate or something with a citrus edge!
It's not just a win for the taste buds either - sharing tables are a feast for the eyes too, and served alongside plenty of wine to wash down the wow-worthy feast, it's sure to amaze your guests and leave them thoroughly impressed - and neither under nor overfed!
Menu
Starters
Cornish crab cakes with garlic mayonnaise
Sliced cured prosciutto, coppa and salami
Tomato, basil and garlic Yarg crostini
Chickpea hummus and beetroot chilli salsa
Roasted vegetables with fresh herbs and balsamic
Baby peppers filled with cream cheese
Marinated olives and sun-blushed tomatoes
Warm sea salt and rosemary focaccia
Main courses
Roasted beef steak on the bone with salsa verde and large prawns
Romano pepper filled with spiced couscous and goat's cheese
Served with creamy dauphinoise potatoes, charred asparagus and dressed baby gem lettuce salad
Desserts
Meringue filled with clotted cream and summer berries
Rich chocolate brownie with Cornish ice cream
Lemon posset with curd and Cornish ginger fairing
beethamfood.co.uk
photography Kevern Photography
words Lucy Higgins
Copyright Wed magazine 2017
