Plant-based is the biggest movement in food right now ' and it's causing a scrumptious stir on many a wedding menu. Put simply, plant-based means food that comes from plants and doesn't include ingredients from animal sources, such as meat, milk, eggs and honey. Thanks to growing awareness concerning the environmental impact of food production, a real focus on ethically minded eating has emerged over recent years, which, together with research showing the health benefits of a diet made up largely of fruit, vegetables, beans, nuts and grains, has led to a boom in people following a plant-based diet.
This, in turn, has led to an increasing number of couples either opting for a wholly plant-based wedding feast ' and seeking inspiration for dishes that will wow even the most dedicated of carnivore guests ' or seeking standout plant-based dishes to complement their chosen meat and fish dishes. The days of adding a bland vegetable lasagne to your menu as an afterthought have long gone ' plant-based dishes have become sophisticated fare, with chefs clamouring to elevate the cuisine to a creative and sumptuous level.
With sustainable initiatives being key to the ethos at Trevenna, which sits amidst 142 acres of unspoilt Cornish countryside, the venue's kitchen crew have taken on the challenge of creating new, seasonal and truly delicious plant-based dishes for a memorable wedding feast.
'Home cooking and sociable eating together is central to all our weddings at Trevenna,' explains owner Jonathan Rowe. 'We have always sourced ingredients from and supported local growers, farmers and fishing ports, and producers. We are mindful of the environmental impact of food production, and we're now growing more vegetables and herbs in our walled garden and fields'.
Drawing inspiration from the seasons, and what is growing, ripening and ready to harvest, the dishes deliver colour and taste to your guests. Packed with flavour, canapés such as roasted squash filo tarts and herb pesto and houmous mini Yorkshire puddings serve as a tantalising taste of the feast to come.
A creative and scrumptious approach to flavour continues throughout the starters and main course: think sweet potato, coconut and chilli soup with crispy shallots, and homity pie, beetroot gratin and caramelised potatoes. Add desserts such as sticky toffee pudding with maple syrup and pecan, and tasty sides of beetroot and potato rosti, aubergine parmigiana, and balsamic onion tart ' and you have a range of hearty and filling dishes which look appetising and taste delicious.
'Paired with organic and biodynamic wines served by carafe to cut down on the need for glass recycling, the dishes might be served together as a completely plant-based wedding feast, or to the centre of the table to share alongside complementary classic local meat and fish dishes,' says Jonathan. 'The plant-based dishes sit alongside Trevenna's homemade breads, baking, and the famous Trevenna wedding cakes'.
Canapés
Herb pesto & houmous mini Yorkshire puddings
Broad bean & mint crostini
Roasted squash filo tarts
Starters
Wild mushroom arancini with tarragon aioli
Sweet potato, coconut & chilli soup with crispy shallots
Poached pear, watercress, walnuts & port
Mains
Homity pie
Beetroot gratin
Roasted lemon & cumin cauliflower
Cavolo nero & rosemary
Caramelised potatoes
Desserts
Sticky toffee pudding, maple syrup & pecan
Cherry Bakewell tart & compote
Triple chocolate brownie & honeycomb
words Rebecca Matthews
photography Laura Buffery
Copyright Wed magazine 2020
