FAQs and expert advice about catering

Here is a selection of Q&As from Your Kent 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@yourkent.wedding

 

A taste of Autumn

A taste of Autumn

Q. We're getting married in October and would love to offer guests a delicious seasonal menu. What would you suggest?

A. Clare Smith says: As apples ripen in the orchard and acorns turn a mellow yellow, a seasonal change is marked in our ingredients and our menu takes on an exciting autumnal feel. For this most naturally beautiful time of year we recommend starting your wedding day with just-out-of-the-oven, warming, savoury bar nibbles such as cheese straws, hot nuts, soup shots, potato skins and mini roast beef Yorkshires.

For your main course, why not opt for a duo of meat with sides of cauliflower cheese, roasted butternut squash and pumpkin topped with toasted pine nuts, along with roasted root vegetables? For those with dietary requirements, a pan-fried assorted mushroom medley flavoured with garlic and herbs should go down a treat. We can smell them cooking now!

Let's get the speeches in, then move onto a decadent and indulgent board of mini desserts including gooseberry and plum crumble, berry mess, sticky toffee pudding, and for those with dietary needs, autumnal fruits with a dusting of sugar. Finally, turn on the fairylights for the evening and enjoy some delicious chilli pots with nachos and tacos.

Clare Smith, Touchays
www.touchays.com

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