goodthingsmagazine.com 37HAMPSHIRE
Lime Wood
Nestled in the stunning New
Forest, this laid-back luxury
hotel has Saturday Kitchen
favourites Angela Hartnett
and Luke Holder in the kitchen- both renowned for using
fresh local ingredients to
create contemporary dishes.
limewoodhotel.co.uk
FOODIE
HEAVENands up if you would deny that
you possess a sophisticated
palate, or that you have a
keen understanding of what
constitutes fine cuisine. Anyone? Thought
not. Most of us now wear the ‘foodie’ label
with pride. And if you’re geing married,
where beer to share that love of good food
than the reception?
Georgina Shryane from bespoke wedding
planners Blue Strawberry (bluestrawberry.
co.uk) has seen an increasing number of
brides and grooms upping the ante.
‘In the past few years, we’ve encountered
a lot of couples who’ve incorporated the
cuisine of their favourite restaurant into their
menus,’ she reveals. Georgina also stresses
that we eat with our eyes, so whatever you
choose to serve, it has to look as good as it
tastes. Your brief might be for your caterer
to reinterpret and present classics in new,
interesting ways; or offer unusual dishes
that guests don’t cook for themselves or
won’t have seen before. Either way, you
want the food to be a talking point.
Weddings are filled with formality, so it’s
essential to create a relaxed atmosphere.
Fewer couples are choosing formal sit-down
meals; opting instead for service styles which
encourage guests to mingle. Buffets are great
but remember, it’s not just about abundance- presentation is key. Use tiers, trays and
stunning bowls to display beautifully prepared
food, and guests will be itching to dive in.
Katherine Hudson of the Arabian Tent
Company (houseoud.com) believes there’s
lile room today for uninspired catering.
‘Wedding food used to get a bad rap, but
now people are demanding restaurant-style
food and service – so amuse bouche ideas,
sharing slates and multiple courses are much
more standard than they were a few years
ago. We’ve had clients who placed so much
emphasis on ‘live action’ food stalls in their
marquees, that guests can literally eat their
way around the world – from oyster bars, to
Indian street snacks, to sushi and noodles via
Moroccan tagines and American classics.’
On the menu for 2017
The smart money's on these wedding-menu trends for the coming season...DESSERT
TABLESThere’s a general belief
that if something can
be consumed in just
one bite, then it’s totally
guilt-free, which
is probably why mini
desserts have become so
popular at wedding
celebrations. An artisticarray of self-serve sweet
treats lends a deliciously
Bacchanalian feel to
proceedings – think mini
chocolate cups, brownie
bites, fruit jelly shots,
Eton mess pots, and
petite panna cottas.
Or take inspiration
from the USA with a
stunning, sugary display
of flavoured, decoratedring donuts. Either way,
defy your guests to resist
sneaking back for just
one more morsel...EXCEPTIONAL
INGREDIENTSDon’t settle for less than
the best – only the
highest-quality produce
will do. The best weddingOpting for a hotel restaurant with a big name chef is a smart move that’s sure to wow guests
OUT & ABOUTImages: annelimarinovich.com; Marianne TaylorLONDON
The Langham
For a grand wedding with
culinary maestro Michel Roux jr
keeping an eye on your wedding
menu, the luxurious Langham
hotel is unbeatable. There’s
capacity for up to 375 guests,
and outside dining space in
the summer.
langhamhotels.comWeddings_MATTCATHY_v2 ZP.indd 37 13/04/2017 16:14