Weddings have been given the go ahead and we are very excited to start planning some micro weddings over the next few months. These smaller weddings do have a number of restrictions placed on them, but as creative wedding industry professionals we are looking for innovative ways to make these weddings exciting and unique. Who knows these new ideas could mean a change for the “normal” weddings in the future as well?
At the moment we find ourselves unable to serve canapés in the traditional way, instead they must be served individually to your guests while they remain seated at a table.
We sat down with our Executive Chef Stu to find out his ideas.
“In my opinion, plating canapes, loses the theatre and wow factor from the presentation. Canape service is intended to be enjoyed during your drinks reception, staggered over a period of time whilst chatting with friends and loved ones.”
However, fear not, we have come up with an alternative plan to keep the celebrations going and the food looking amazing!
“Why not have a bespoke, brand new dish created by you, to get the meal started with a bang. Instead of having 4 plated canapés, let’s create a personalised dish, call it an amuse-bouche or a pre-starter if you like. I intend to work with the couples, adding in my own experience of catering for weddings over the last 10 years whilst at the same time pushing my culinary boundaries, to create a dish that is something to remember. The idea is that together we will create something that is fun, different, with no boundaries, personalised to the couple, homing in on seasonality and locally produced ingredients to maximise flavour.”
With a smaller number of guests, there really are no limits as to what we can produce.
Torched Cornish Mackerel with baby beets, horseradish, crème fraiche, baby watercress and dill oil
Pumpkin, chilli, coconut velouté finished with nut brown butter and sea Rosemary with crispy sweet potato
Let’s take advantage of the situation and test the chef!