Embracing a traditional-style starter sees the comeback of some of weddings' timeless entrees - including, of course, the prawn cocktail. Given a contemporary facelift with fresh tiger prawns adorning the dish, it'll wow guests, while roasted red pepper and tomato soup succeeds in whetting appetites without being too filling, and a Cornish Yarg tart marries the tanginess of red onion jam with the creaminess of the local cheese.
Embracing the idea that "everyone loves a roast dinner", Beetham Food is championing the return of the roast, with sumptuous cuts of sirloin of roast beef accompanied by all the trimmings. Ensuring your guests' appetites are sated, this menu comprises the simplicity of cooking good-quality home-cooked food, but with a twist of excellence. The cuts of sirloin also add an interactive element, allowing guests to don an apron and carve the meat for their table. Hearty side dishes of cauliflower cheese, honey-roasted parsnips and pan-fried kale are accompanied by pillowy Yorkshire puddings and the crispiest of roast potatoes, their salty skins breaking open to reveal the fluffy potato inside.
A hot favourite among sweet-toothed wedding guests, can you get more classic than a pavlova? The Australian-inspired dish really comes to the fore in this menu, with three variations on the classic. Incorporating flavours including chocolate, hazelnut and coffee, as well as the more traditional strawberry, blueberry and lemon curd, the individually made sweet treats look every inch the wow-worthy dessert, and are the perfect accompaniment to after-dinner coffee and tea.
As day turns to evening and a little more sustenance is required, fine flavours need not go out the window in favour of feeding the masses. Rich and colourful home-cooked curries - their aromas and spices filling the air - are accompanied by rice, poppadums and chutneys, ensuring it's more nourishing and impressive than your average late night snack.
From prawn cocktails to roast dinners, these classics have stood the test of time, making them perfect to incorporate into your wedding menu - but with a contemporary twist to bring your time-honoured fare into the modern day.
Beetham Food beethamfood.co.uk
MENU
STARTERS
Cornish Yarg and red onion jam tart
Red pepper and tomato soup with croutons
Classic prawn cocktail with bread and butter
MAIN COURSE
Roast beef with Yorkshire puddings, roast potatoes, carrots, parsnips, kale, cauliflower cheese, horseradish sauce and gravy
DESSERT
Chocolate and strawberry pavlovas; lemon curd and blueberry pavlovas; coffee, hazelnut and strawberry pavlovas
EVENING FOOD
Chicken and lamb curry, served with basmati rice, mango chutney, poppadums and raita
photography Rachel Kevern Photography
words Lucy Higgins
words Lucy Higgins
Copyright Wed magazine 2018