Wedding food

Quite frankly, an insipid soup, lone slice of melon or bland dollop of pate isn't going to cut it. Set the bar high with a carefully considered dish, which is packed with flavour, has high visual impact and complements the main course.

The sheer choice of options can be overwhelming, so start by considering the season of your wedding: both in terms of which produce will be at its best, and the type of dishes that complements the palate at that time of year: think warming dishes for winter - it might be a hearty soup or a luscious game terrine - and light, zesty flavours for the summer months - perhaps a delectable seafood number or a crisp salad bursting with colour.

Taking the top quality array of Cornish produce as a starting point, catering company, The Round Kitchen, has devised a sumptuous selection of starters to inspire your menu planning. 

Keen to infuse the taste of the sea into your wedding breakfast? Let your guests dive into a bowl of mussels, served with moreish bread or flavoursome rice; soused Cornish mackerel or medallions of monkfish - each deliciously seasoned and served with creative and complementary flavours. You might bring an Eastern vibe to the table with Indian spiced smoked haddock, cauliflower and corn cake or teriyaki marinated poached salmon. For a starter that screams summer, how about the signature avocado prawn salad which tastes as light and zingy as it looks?

For a moreish meat dish, consider serving a crispy confit beef pancake or balsamic pork belly complete with a homemade scratching shard. And don't let cheese sit at the bottom of the menu for those who can still find space - make it one of the stars of the show by serving it as a starter: the trio of Cornish cheese fritter is a lip-smacking start to a wow-worthy feast.

Peruvian home-cured salmon salad

Sat on a bed of fresh crab, chilli, coriander and chilli mash, topped with a micro herb salad, finished with a tomato concasse, shallot and lime dressing

Pan-seared medallions of monkfish

In a triple peppercorn crust, sat on a grapefruit and orange compote, with sauteed black pudding and deep-fried sage

Home-cured balsamic pork belly

Sat on a bed of buttered wilted spinach, homemade pork scratching shard, finished with a balsamic and molasses reduction

Pan-seared crispy rainbow trout fillet

Sat on a bed of courgette, carrot and fennel spaghetti, finished with a warm lemon buttercream sauce

A trio of Cornish mussels

Coriander, chilli and ginger, served with coriander and chilli sweet basmati rice

Sunblush tomato, basil and garlic, served with homemade olive, rosemary and garlic loaf

Cornish cider, mature Cornish cheddar and Madeira, served with French crusty bread

Trio of Cornish cheese fritter

Cornish Blue, brie and Yarg in a crispy Japanese crumb, served with a brandied fig, honey and rosemary chutney

Crispy confit beef pancake

Sat on a red cabbage slaw, finished with a redcurrant, orange, thyme and port reduction

Indian spiced smoked haddock, cauliflower and corn cake

Topped with a soft boiled egg, watercress and finished with a homemade lemon, garam masala and spring onion hollandaise

Teriyaki marinated poached salmon

Served with pickled ginger, asparagus and carrot, finished pea shoots and dill

RK avocado prawn salad

Sandwich and marinated tiger prawns, sat on a bed of shredded iceberg, topped with homemade avocado mayonnaise, finished with a spicy tomato and cucumber salsa