Expert advice about catering

Here is a selection of Q&As from Your Herts and Beds Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@yourhertsbeds.wedding

 

Mouth-watering menus

Mouth-watering menus

Q. We're trying to plan our menu and don't know where to start. Can you suggest some winter-warmers for our wedding breakfast?

A. Dan Kempson says: Dan says: Here are some of our favourites – the only choice you have to make is which one you like best!

Starters:
• Lamb and caramelised onion ravioli, sticky puy lentils, grated pecorino
• Roasted field mushroom, crispy pancetta, toasted olive bread, pea shoots, garlic aioli
• Twice baked goats cheese souffle, figs, honeyed pecans, herb salad, parmesan cream

Mains:
• Braised shank of lamb, redcurrant and mint jus, honey roasted roots, buttered mash, crispy leeks • Braised blade of beef, sticky parsnips and carrots, horseradish mash

Desserts:
• Bakewell tart, rhubarb and custard
• Vanilla crème brulee, biscotti
• Pear and almond tart, custard cream
• Steamed treacle pudding

Dan Kempson
www.kingfishercaterers.co.uk

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