It's about the social aspect, too. The notion of gathering around a warming fire to feast on platters of freshly grilled food - all suffused with a delicate smoky taste - connects us with one another. And creating a feeling of togetherness is key on your wedding day, as woodfired catering specialists, Woodfired Weddings, are keenly aware. "Our mission for your day is simple. We want to create more than just a plate of food - memories made around fire with dishes served to the centre of your tables is what we are all about," explains Benedict Quinn, Woodfired Weddings' head chef and grill master.
The flavour speaks for itself. Like salt, smoke enhances the flavour of food and, in this case, the smokiness of the wood imparts something truly delectable. And this cavemanesque cooking isn't all about the likes of slow-smoked beef, lamb and fish: smoke adds something special to vegetables, fruits, cheeses - almost every foodstuff you can think of.
Keen to also infuse a personal flavour into their menus, Woodfired Weddings draw on each couple's story to design the dishes for their wedding breakfast. "Each menu is based on the couple's food loves, memories and dreams for their big day," says Benedict. It was no exception when they cooked for the wedding of recently married Jo and Paul. "Our meeting started with discussions about their food memories and a trip to Mexico, so the starter of chipotle pork tacos served over the grills was born in place of typical canapes. On the day, the smell of wood smoke and the excitement around the grills added an extra something special to the flavour of the tacos!"
The main course married Paul's favourite meat with the couple's love of Middle Eastern flavours: slow-smoked lamb shoulders stuffed with apricots, served with burnt aubergine and roasted tomatoes, grilled carrots, their own labneh (fresh cheese made from yoghurt) and tahini with squash. "These flavours really hit the mark, the lamb was a favourite and we received so many comments we shared the simplicity of the labneh recipe far and wide," says Benedict.
After such a flavourful feast, Jo and Paul decided on a light pudding. "We didn't want to let the menu down with a run-of-the-mill pudding, so we came up with our take on a cheesecake inspired by simple flavours that work well together: whipped feta, wild honey and coffee with roasted hazelnuts." A delicious way to round off a feast all the way back from the beginning of time.
Menu
Chipotle pork tacos served straight off the grills
Slow-smoked lamb stuffed with apricots, served with burnt aubergine and roasted tomatoes, grilled carrots, labneh, tahini and squash
Whipped feta, wild honey and coffee cheesecake with roasted hazelnuts
www.woodfiredweddings.co.uk
words Rebecca Matthews
photography Ross Talling
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