Good_Things_Magazine_AprilMay_2017

OUT & ABOUT

catering centres

around stunning

ingredients, and it’s

a lovely touch to

add a line or two

about provenance

to the menu. The

prospect of well-

reared organic meat,

sustainably-caught

seafood, vegetables

grown just a few miles

down the road, and

artisan breads and

cheeses will all get

mouths watering

before anyone has

eaten a single forkful.

Harry Cragoe,

owner of The Gallivant

in Sussex (thegallivant.

co.uk), agrees that

CUMBRIA

Gilpin Lake House

Set within 100 acres of grounds

on the banks of a private lake,

this picturesque venue is simply

made for exclusive-use weddings.

Michelin-starred chef Hrishikesh

Desai is based at the main hotel,

Gilpin House, and will ensure that

your menu is given a suitably

gourmet twist.

gilpinlodge.com

WEST SUSSEX

Goodwood Estate

From the grandeur of

Goodwood House through

to the more contemporary

Goodwood Hotel, you’ll be in

the capable hands of Darron

Bunn and Mark Forman –

both chefs with a big passion

for local ingredients from

sustainable sources.

goodwood.com

ingredients are key.

‘Our weddings

are relaxed affairs,

featuring extraordinary

food in New Hamptons

boutique-style

surroundings,’ he says.

‘The ingredients are

sourced from within a

10-mile radius – always

seasonal, always fresh

and always beautifully

prepared. As one of

the most significant

dates in one’s life,

the food quality at

weddings should live

up to the importance

of the occasion.’

TASTING

STATIONS

It’s not all about

stiffly-attired waiters

bearing trays of

canapés either. For

the most stylish way

to welcome guests

to the reception, opt

for self-service (or

serviced) tasting

stations that offer

guests little bites of

various items; perhaps

pairing each one to a

different local ale or

English sparkling wine.

Although it’s

tempting to make

each morsel an

indulgence, guests are

likely to appreciate

lighter bites centred

around seafood and

vegetables rather than

a surfeit of fried food.

Intolerances,

allergies and dietary

whims are also

widespread these

days, so it’s wise to

include a section that

caters for guests with

any type of special

requirement – think

an inspired collection

of gluten-free, vegan

and dairy-free options

that allows everyone

to eat well and enjoy

themselves.

A line-up of soup

shooters is ideal:

introduce a rainbow

with a colourful

selection of butternut

‘Wedding food should be a

statement – all about creating a feast

your guests will remember’

38 goodthingsmagazine.com

Images: annelimarinovich.com; Andrew Fairlie; Paxton&Whitfield

Weddings_MATTCATHY_v2 ZP.indd 38 13/04/2017 16:14