Robert James Jewellers

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


Sweet treats

Sweet treats

Q. What seasonal dishes can we serve at our winter-themed wedding?

A. Clare Smith says: I've noticed that while couples are nodding to the festive season by opting for a crowd-pleasing seated traditional Christmas dinner complete with rich, local flavours, seasonal vegetables and comfort food with a gourmet twist, their desserts are taking centre stage.

Rather than opting for classic puddings though, couples are getting more creative and incorporating their wedding cake into an exciting dessert station, also replacing the post-wedding breakfast tea and coffee with a hot chocolate bar.

Food stations add a classy wow-factor to buffet-style dining. Using the best of the county's seasonal ingredients you could choose to have a cheesecake, pie and tart bar including the best of Kentish traditional desserts like the deliciously sweet gypsy tart, Canterbury apple tart made with fruit picked from local orchards, and Kentish cherry batter pudding and ginger cobnut cake that we love to serve alongside delicious wines, also made with locally grown grapes.

Clare Smith


Finger lickin' good

Finger lickin' good

Q. What would you suggest we serve out evening guests at our autumn wedding?

A. Debbie Green says: It's a difficult time for choosing evening food. English autumns can either still feel like the height of summer or like winter is creeping in, so we suggest serving a selection of canapé-style finger food. This way, wherever your guests are, we go to them with a fabulous selection of nibbles.

It's also a really good way of ensuring everyone gets something to eat. You can also mix up the selection with hot and cold dishes of different styles and flavours. The beauty of served evening food, is that guests who may have thought they were too full to go to the buffet table suddenly rediscover their appetite!

We suggest the following as a mouthwatering evening menu using seasonal produce and catering for vegetarian, vegan and gluten-free guests, as well as continuing the wow factor of your daytime food.

- Mini kangaroo and cracked pepper pies
- Slow-cooked pork belly skewers with apple chutney and crackling crumb
- Pheasant with spice crust and lime mayonnaise
- Venison sausage rolls
- Smoked trout arancini
- Thai-flavoured crab croquette with spicy dip
- Courgette, leek and sun-dried tomato filo parcels
- Mini bakes potatoes with vegan chilli and cheese

Debbie Green

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