Featured Directory Listings

Harrera Images

Pentillie Castle

Wedding VW Camper Van Hire Cornwall -Sky Camper

Strawberry Leisure

Emma Solley Photography

Royal Duchy

Ali Berry Weddings

Green Photographic

Langdon Court Hotel

Lemon Street Photography Company

Carnmarth Hotel

Sam Cox Bridal

Cornish Wedding Photography

County Cream Bridal House

Ashley Hampson

Sitting Pretty - Wedding Chair Covers Devon

Buckland-Tout-Saints

St Michaels Hotel

Lantallack

Thomas Foreman Photography

Rickie Staple Photography

Younger Photography

The Bridal Box

Atlantic Hotel Newquay

Vu's Bridal Boutique

Cornwall Marquee Venue

Newdowns Farm

Follow me to find the essentials for your dream wedding »
A full wedding directory covering all the best that Cornwall and Devon has to make your wedding perfect!

Promote your business here »

Wedding Receptions in Cornwall and Devon

Wedding Catering Cornwall - Marquee Menus

Divine Designs

Celebrating under canvas? Let these menu ideas inspire a diverse and delicious dining experience to suit your budget...

So you’ve fallen for the charms of a marquee wedding. The blank canvas, bespoke décor and views across your favourite corner of Cornwall have proven a highly seductive formula. But you’ll have to compromise on the menu, right? Wrong.



Less formal dining options such as a barbecue, hot buffet or afternoon tea are popular choices for a marquee reception: each offers a relaxed dining experience, which is particularly chic for a summer wedding. However, a sit-down wedding breakfast of delectable and beautifully presented dishes can also be achieved under canvas. As Sarah Wright and Lucy Turner from The Round Kitchen comment, “Clients often feel that they have to compromise on food choices and quality in a marquee when, as caterers, it is just as easy to produce this food in a marquee as it is at a venue.” So you can have that beautifully seasoned meat dish and intricately presented dessert you’ve been dreaming of.

Although classic dishes are a fail-safe and crowd-pleasing option, if you fancy something more exciting than the cream of vegetable soup and roast beef combo, then let your imagination run riot.

Think about the availability of fresh seasonal produce and how your menu can serve as a showcase for local and flavoursome ingredients, whether it’s locally grown vegetables, Cornish cheese or fresh Cornish crab. Maybe your wedding theme will inform your menu: think Moroccan for a laidback bohemian affair, a medieval banquet for a reception in the grounds of a castle or classic British for an English country garden wedding.

You might even pay homage to your cultural roots through your menu choices: whether your heritage is Spanish or Scottish, choosing a traditional dish is a tasty way of adding that all-important bespoke touch to your day.

Your wedding menu should be an opportunity to add a twist of personal charm and flavour to the celebration, so get those creative – and digestive – juices flowing.

Sarah and Lucy have devised a series of innovative three-course wedding menus to inspire a flavoursome menu for a range of budgets.

HEAVENLY AND BUDGET-FRIENDLY


Potted smoked mackerel, caper and lemon pâté with spring onion, dill and horseradish, served with griddled chunks of granary bread and a watercress salad



Rolled breast of chicken with a spinach, piquant red pepper and thyme stuffing, wrapped in bacon, finished with a white wine chive cream sauce



Meringue shells with vanilla Chantilly cream, fresh strawberries, raspberry coulis and dark chocolate sauce

MID-RANGE AND MOUTHWATERING


Chestnut mushroom, leek and Cornish Blue tartlet topped with caramelised onion, finished with a white balsamic and wholegrain mustard reduction



Crispy devilled rainbow trout and whiting fillets sat on a bed of beetroot, celery and fennel slaw, finished with a warm fresh herb and citrus olive oil



Apple and rhubarb crush topped with an elderflower infused cream, finished with a muesli praline

DECADENT AND DELICIOUS


Seafood trio - Mini fish pies with salmon, haddock and shallots in and white wine spinach cream sauce, served in a scallop half shell
Tiger prawn and pickled cucumber gateaux with a sun blush tomato and basil crème fraiche
Marinated seared scallop with chilli, ginger and garlic, sat on a croute



Roast fillet of pork tenderloin with a rosemary, Cornish sea salt and pink peppercorn crust, topped with slow cooked pressed belly pork, finished with a brandy soaked apricot, Cornish cider and Dijon sauce, served with roasted celeriac chips and deep fried sage leaves



Deep filled double chocolate and cherry baked cheesecake finished with a rich cherry, port and orange sauce

The Round Kitchen
07968 385392 / 07968 206116 www.theroundkitchen.com


words Rebecca Matthews
photography Simon Green


Copyright WED Magazine 2011

More Inspiration for Wedding Receptions

See the full honeymoon article archive