'His and hers' has moved far beyond the realms of towelling robes and pillowcases. As the trend for personalising your wedding reaches a whole new delicious level, foodie brides and grooms are designing tailor-made menus to satiate each of their personal tastes.
Forget the wrangle over the fish dish versus the steak dinner, or the chocolate mousse over the fruit crumble - this novel approach to designing your menu ensures that you both get to tuck into your favourite dishes on that most important of days.
"It is becoming really popular," says Jamie Beetham of Beetham Food. "The design of a tailor-made menu enables us to go one step further when trying to meet a bride and groom's individual requirements as well as make it their own."
The trend for 'his and hers' has even reached the realms of the wedding cake. A tradition that can be traced back to the Victorians, who would often have a groom's cake and a bride's cake as well as the main pièce de resistance, some sweet-toothed couples are opting for individual cakes, which signify something about their personality.
So tap into the trend and wile away a mouth-watering few hours dreaming up your favourite combinations of flavours. It might be your childhood favourite, a meal that reminds you of a special holiday or even your grandmother's culinary speciality.
For a lip-smacking feast of inspiration, Jamie has designed a 'his and hers' menu with a delectable twist of spring flavour. Central to the ethos of Beetham Food is a passion for sourcing seasonal local produce; from fresh fish landed in Newlyn, vegetables grown by local farmers and bread from Da Bara Bakery made a stone's throw from Jamie's kitchen on the Roseland Peninsula - Jamie combines top-notch ingredients to create a delicious menu bursting with Cornish flavour.
'HIS' MENU
Starter
Cornish goats cheese, sweet tomatoes and coppa ham served on toasted bruschetta
Main
Rack of lamb with redcurrant and pork jus, potato rösti and a melange of green vegetables
Dessert
Classic crème brûlee with poached rhubarb
'HER' MENU
Starter
Seared scallops with wild mushrooms, garlic butter and herb salad
Main
Roasted cod loin with rosemary, lemon oil and a Cornish asparagus and pea risotto
Dessert
Chocolate ganache and strawberry tart with a berry coulis
Beetham Food
01872 501002 www.beethamfood.co.uk
words Rebecca Matthews
photography Simon Green
Copyright WED Magazine 2012
