Wedding Catering Cornwall

You may take some time poring over menus, discussing options and fine-tuning a wedding feast - but don't forget to consider the question of where your food comes from. Sarah and Lucy from The Round Kitchen are fully embracing the idea of sourcing local and seasonal ingredients, as they partner with a friend who'll be raising their own lambs. "The food miles will be tiny," says Lucy. "They will be Zwartble cross lambs, grass-fed and slowly and lovingly reared to enable the best quality lean meat."


As well as a focus on reducing food miles, The Round Kitchen will work towards a 'nose-to-tail' policy, so as much of the lamb is used as possible, ensuring you get the most amount of food, with minimal wastage.

"Over the past 11 years, we have continued to try and add extra strings to our bow, such as curing our own salmon and pork and baking our own bread to name but a few," says Lucy. "So this is where the inspiration for our lamb menu came from, showcasing not only the versatility of this fantastic meat, but also just how many dishes could be used throughout the wedding breakfast and beyond."

Indeed, the other advantage of embracing lamb is you can incorporate it into many elements of your wedding food. Canapes such as crumbed lamb dippers in a tomato sauce, or lamb koftas, bring a seasonal flavour to proceedings. As well as a sumptuous wedding breakfast, the evening's festivities can be aided with a flavoursome lamb curry, tender chunks of meat in a rich and slow-simmered sauce, to keep your guests' energy levels up as they hit the dance floor.


MENU
Indian spiced marinated rolled shoulder, with a fresh coriander, lime and mint stuffing, served with spinach pakoras, Bombay potatoes and a rich tandoori sauce
Individual lamb koftas, served with raita, spicy tomato chutney and warm homemade flat breads
Rajasthan lamb - a rich, slow-cooked traditional curry - served with steamed basmati rice, poppadoms and griddled chillies
Classic shepherd's pie, topped with a mature Davidstow and Parmesan mash, served with a red wine reduction
Roasted best end, served with a fresh herb tabbouleh, deep-fried basil, roasted garlic and a lemon and chive cream cheese
Pot roast leg, slow-cooked and seared with griddled asparagus, king oyster mushrooms, glazed carrots, balsamic red onions and a cooking liquor gravy
Deep-fried crispy confit belly goujons, in a panko crumb served with a homemade tomato dipping sauce
Rum baba dessert