There's something about a barbecue. The delicious wisps of smoke filling the air as a barbecue sputters into action; the rich colours of skewered peppers; the heady smell of marinated streak and crispy onions and the sizzle and spitting of sausages as they're licked by the flames. It brings with it a heady rush of sun-dappled memories, of sharing food with friends and family on balmy evenings that turn into star-speckled nights: potent flavours that warm the cockles and delight the taste buds.
As couples increasingly seek a creative approach to their wedding catering, it is little wonder that the fun, relaxed vibe of the barbecue is proving a hugely popular option. But then, the modern wedding barbecue is a far cry from the humble hotdog and rubbery burger you'll find at your typical school fete or fairground van - it's an altogether more gourmet affair.
A barbecue menu can encompass a simple, hearty feast through to a creative dinner rich in complex and exotic flavours. Complete with the trimmings and culinary finesse of a classic sit-down dinner, a barbecue menu can work as well in a country house setting as a marquee or beachside bar. What's more, the succulent flavours can be enjoyed all year round: "It might be a burger washed down with Pimm's overlooking the ocean on a summer's day or a barbecue of roast turkey and smoked salmon in the winter," says Glyn Gaved of The Gourmet BBQ Company, which serves up delicious barbecued wedding feasts full of locally sourced produce alongside their own range of relishes and sauces.
The Gourmet BBQ Company has devised a delectable menu that strikes the palate-pleasing balance between relaxed dining and the perfect fusion of flavour, aesthetics and trimmings befitting the occasion. Prepare for some thrills from the grill...
MENU
NIBBLES
Sea salt and cracked pepper squid
Ground beef mini slider
Grilled chicken lollipop 'on the bone'
STARTERS
Charred aubergine, feta and chilli rolls with tomato passata
In house smoked local mackerel and green olive tapenade with lemon and crusty bread
Ground beef enchilada, sour cream and lime
Grilled Cornish Gevrik goat's cheese, onion marmalade and crusty bread
MAIN COURSES
In-house hot smoked fore rib of beef with a baked potato, spring chive salad and Evesham watercress
Chargrilled whole bass with 'in house' smoked butter and lemon
Charred rump steak skewers with a red wine and chilli reduction and Asian green pickle
Chilli, garlic prawn tail linguini with organic spinach, cherry vine tomatoes and shaved pecorino cheese
DESSERTS
Raspberry, lemon and passion fruit meringue roulade
Torte caprice, rich chocolate and hazelnut flourless cake
Classic American baked cheesecake any flavour banoffee, key lime, pina colada or Eton mess
The Gourmet BBQ Co.
www.thegb.co.uk
words Rebecca Matthews
photography Adam Gibbard
