Often the focus of wedding food is on the main event, but with many guests extending the revelries and turning their visit to Cornwall into a mini-break, it's growing increasingly important to pay attention to the pre and post-wedding celebrations. Lucy Turner and Sarah Wright of The Round Kitchen have devised some delicious menus, perfect for those planning three days of feasting.
Feeding the friends and family who arrive the night before to help set up can so often be overlooked, resulting in a mad scramble to organise a last-minute takeaway. Instead, be prepared with a menu designed to feed those hungry mouths and fuel them for decorating tables and hanging up bunting! It'll bring a sense of occasion to the evening and mean you start enjoying the festivities before the big day has even begun.
With a focus on Cornish flavours, think fresh and tasty 'fast food', such as succulent burgers with homemade relishes, and hot dogs that burst with flavour, washed down with a Cornish ale or cider. Kicking off the celebrations in style, you'll be creating more memories while tickling guests' taste buds for the foodie delights to come.
Once the 'I dos' are said and done and you've danced long into the night, what's better than the next-day debrief? Reliving all the happy (and often hilarious!) memories from the night before is best enjoyed over a hair of the dog brunch, and Lucy and Sarah have created an impressive next-morning menu. Designed to be enjoyed alongside a cocktail, these dishes bring a delectable twist to classic favourites: egg and soldiers have had a gourmet makeover, with duck fillets served alongside a dippy egg, not to mention a glass of apricot brandy fizz.
A selection of sweet tarts offers a modernised take on the classic French and Danish pastries, introducing light delicacies such as a fig and walnut tart. Served alongside homemade Round Kitchen liqueurs, they bring a celebratory twist to proceedings.
"We have matched drinks with dishes to add to the party feel and also to offer something different to the good old full English breakfast," says Lucy.
The mouthwatering selection of dishes means your guests' appetites will be thoroughly sated all weekend, while the extra hours of breaking bread with loved ones mean your wedding celebrations won't be restricted to the day itself.
MENU
THE NIGHT BEFORE
Pan-seared marinated chicken thighs with white truffle oil and cracked black pepper, served in a sesame and poppy seed bun, topped with garlic sauteed mixed wild mushrooms and shallots and Cornish Blue cheese
Spiced French-style merguez lamb and beef burger, served in a sun-dried tomato bun, served with a tomato, smoked paprika and red pepper chutney, topped with buffalo mozzarella and basil pesto
Cornish-made jumbo Frankfurt sausage, served in a crispy baguette, topped with fried onions, mature Cornish cheddar and a homemade tomato sauce and Dijon mayonnaise
Whole baked portobello mushroom, served in a rosemary focaccia bun, topped with wholegrain mustard, creamed leeks, Cornish brie and caramelised red onion
THE MORNING AFTER
Panko-crumbed natural smoked haddock fillet sandwich, with madras tartare sauce, topped with homemade cumin paneer, giant spicy onion rings and a crispy fried hen's egg (a take on kedgeree) served with a frozen mango sorbet daiquiri
Deep-fried crispy marinated confit duck fillets, served with a dippy duck egg, homemade prune compote and a pea shoot and watercress salad served with a glass of apricot brandy fizz
Red wine and vanilla poached mixed berry homemade sweet waffles, topped with Greek yoghurt and roasted nut muesli served with a blackberry and vanilla pisco sour
Fig and walnut tart served with a shot of homemade fig rum
Dark chocolate and coffee tart served with a shot of homemade prune rouge red wine
Apricot and pistachio tart served with a shot of homemade apricot brandy
Cranberry and almond tart served with a shot of cranberry gin
The Round Kitchen theroundkitchen.com
photography Rachel Kevern Photography
words Lucy Higgins
words Lucy Higgins
Copyright Wed magazine 2018
