Good_Things_Magazine_AprilMay_2017

OUT & ABOUT

OXFORDSHIRE

Belmond Le Manoir

aux Quat’Saisons

A personalised menu created

by two-Michelin-starred chef

Raymond Blanc will surely rate

as a gastronomic delight. Choose

from intimate weddings for just 14

guests, up to exclusive use of this

beautiful country house hotel.

belmond.com

DEVON

Bovey Castle

With a spectacular setting

and luxurious accommodation,

this is the ultimate venue if you

fancy playing princess bride.

Chef Mark Budd’s pedigree

includes spells cooking at both

the Ritz and the Dorchester, so

you can rest assured you’re in

for a five-star culinary treat.

boveycastle.com

guests, print out and

roll up special recipes

and wrap them in

pretty ribbon.

SAY CHEESE

Cheese is on pretty

much every foodies’

tick list, so why not

eschew the traditional

fruit cake in favour of

one whose tiers are

built from wheels of

artisan examples?

Cheese wedding cakes

make a stunning

centrepiece and can

be customised to suit

palate and reception

size. They are also a

good source of fuel in

the evening to keep

guests energised for

all the dancing.

As an alternative,

ask your caterer about

sourcing a range of

locally-produced

varieties of cheese to

create an interesting

board, to be served

with a selection of

amazing breads and

condiments.

For an extra special

touch, include a note

about each cheese on

your menu – people

always love to learn

more about what

they’re eating,

especially when it’s

been made locally.

MAD MEN

MIXOLOGISTS

Bland bartender?

Boring. The way to

wow guests is with a

mixologist who can

create exclusive

cocktails your guests

won’t have tried

elsewhere, all the while

adding an element

of theatre to the

occasion. Word to

the wise: offering

unlimited cocktails

gets expensive fast –

so stick to a couple of

classics with an added,

personal twist, or

create your own

signature drink.

MEAT MAIN

STARTER

Aromatic lobster tortellini,

truffled corn-fed chicken

ballotine, mushrooms,

light bisque

MAIN COURSE

Dry-aged McDuff beef,

violet artichoke and

bone marrow

DESSERT

Ginger crème caramel,

Poire William parfait, pear

and golden raisin sauce,

brioche crisps

FISH MAIN

STARTER

Smoked duck breast,

heritage beetroot,

aged balsamic and

cornflowers

MAIN COURSE

Atlantic turbot,

slow-cooked shallots, Ra­e

potato, Sevruga caviar,

lobster oil

DESSERT

Grand Marnier soufflé,

vanilla and star anise

ice-cream

MENU INSPIRATION

Wedding and party planner Table Talk offers two menus

sure to please the most discerning diners (tabletalk.co.uk)

40 goodthingsmagazine.com

Cocktails

and canapés

Hemsley and

Hemsley

Delicacies from

chef Andrew Fairlie

Cheese cake

from Paxton

and Whitfield

A picture of

perfection from

Kalm Kitchen

Weddings_MATTCATHY_v2 ZP.indd 40 13/04/2017 16:14