Paul Robinson of Leeds' CGC Event Caterers talks spring wedding catering...
This season has an abundance of delicious, seasonal ingredients. The key trends I'm seeing are foraging, pickling and fermenting. Vegetables prepared in this way have all sorts of benefits to your wellbeing as well as ticking the trendy box. Couples are very focused on what's local, sustainable and healthy. A spring menu should celebrate the end of the long, cold days by being light, colourful, and most of all, fresh!
This is what we'd suggest to wow your loved ones:
- Starter. Seafood is a great way to start a meal as it's light and delicate. We'd suggest a tian of blackened cod, fresh crab, peeled prawns with watercress and sorrel mousse garnished with sour pickled vegetables.
- Main. It has to be lamb served with foraged and seasonal ingredients. We love wild garlic and herb roast spring lamb, nettle-mashed potato, purple sprouting broccoli and mint-pea purée with a rich red-wine glaze.
- Dessert. Finish off with a caramelised apple tarte tatin with clotted vanilla ice cream and hazelnut praline for a delicious showstopper.
Paul Robinson | CGC Event Caterers | www.cgceventcaterers.co.uk
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