Menu Proposal

Well where have I been hiding for the past 4 months I hear you cry? Apart from the usual work demands restricting that oh so precious leisure time….I’ve been in the throws of organising a wedding. Yes, my wedding.

I never thought I would be one of those people to be having conversations about the colour of the sashes on the chairs, the songs to play during the meal or which guests should sit with who. It seems, however, that this happens to the best of us.

Yet I’ve refused to turn into any kind of ‘Bridezilla’ or bow to many strict conventions, and what I have really enjoyed about the whole thing has been the FOOD. A shocker, I know.

Although adding to the already ridiculously long ‘to-do’ list, when choosing the canapés, sit down meal and evening buffet I’ve been like the proverbial kid in a sweet shop. Of course, as a northerner, a black pudding starter followed by pie and peas would be perfectly acceptable to me. But I guess on such an occasion one should venture further into culinary adventureland. And with our wedding location being beautiful Cornwall, we had an abundance of delicious Cornish produce to choose from.

The foodie side of us wanted to go all-out and have lots of fish and seafood – well, getting married by the sea it would be rude not to – and dishes packed with flavour. We were tempted by unconventional options, with starters including Tempura tiger prawns with wasabi mayonnaise or Cumin falafel with harissa crème fraiche. But the visions of those relatives who are partial to their standard meat and two veg with minimal spice suddenly choking, gasping for air and crying out for water steered us towards slightly more reserved options.

  • Salmon and crab parcels, lemon & chive aioli, baby leaf salad
  • Ham hock ballotine, Alfie’s ale piccalilli, granary toast, dressed watercress
  • Tempura vegetables, Thai style salad, soy, chilli, coriander & ginger dressing

Similarly, the Shellfish risotto with white truffle and Slow cooked pork belly main courses appealed to us, but thinking again of the majority, we opted for:

  • Pan roast cod fillet, herb roast new potatoes, seasonal vegetables, shellfish beurre blanc
  • Slow braised rump of beef, wholegrain mustard mash, braised red cabbage, seasonal vegetables
  • Herb rösti, wild mushroom & tomato compote, poached duck egg, Tintagel smoked cheddar

For dessert, however, we stuck to our guns and have gone for pure Cornish indulgence:

  • Chocolate and ale brownie with Cornish clotted cream
  • Apple tatin with Cornish vanilla ice cream

Perhaps unsurprisingly, now that the menu choices have come back from our guests, the vast majority of people have gone for the ham hock starter and roast beef main, so perhaps we were right not to restrict the menu to seafood. I for one am definitely looking forward to tucking into my salmon and crab parcels and pan roast cod though. If I manage to maintain an appetite on top of the nerves, that is…

So the two week count down begins. Further enthralling posts involving canapés and cheese coming soon!


4 thoughts on “Menu Proposal

  1. Mary goulding says:

    I’m salivating already Kate ( and incidentally am one who went for the seafood option!). Can’t wait to get my fork into it – and see my beautiful daughter get married of course!

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