Many couples will now be sampling food and wine and finalising menu choices for their Summer wedding. It is easy to fall into the trap of playing it safe by choosing homogenized meals that try to please everyone, and end up being unremarkable at best.
Serving fresh, local, and seasonal food to your guests is a sure way to excite their senses and really give them something to talk about.
Summer food is bountiful and colourful, so I look to rustic Italian cooking for inspiration to create simple menus bursting with celebratory flavour.
Summer Wedding Menu
Charcuterie boards with baby plum tomatoes roasted & left on the vine, the best extra virgin olive oil & gorgeous bread for dipping
Chicken stuffed just beneath the skin using fresh thyme, garlic and a lemon zest,with aioli & crispy potatoes
Fresh strawberry Eton mess
For informal, outdoorsy Summer wedding celebrations, you can’t beat sharing. Trestle tables in the shade, and food served in big bowls or platters for your guests to pick at or tuck into make a wonderfully relaxed yet festive way of eating. Here are some of my favourite ways to share:
Charming English Picnic Hampers
Picnic baskets brought to each table containing herby scotch eggs, a terrine of pate, individual asparagus and goats cheese tarts, a truckle of local cheese, a kilner jar of homemade chutney, and a bowl of baby tomatoes on the vine. Add rustic breads and butter, some summer sunshine and a tartan rug.
Baked British Camembert
This also works well with other local soft cheeses. Served with fig compote, baby cornichons and breadsticks. Beautiful to look at, heavenly to eat.
English Allotment Salad
Soft lettuce, radishes, roasted beetroot, spring onions, baby tomatoes, soft boiled eggs, cucumber and poached chicken, drizzled with homemade tarragon salad cream. Served in pretty bowls, alongside a farmhouse loaf and English farm butter on a board.
A Platter of Delicious Dips
Baba gannoush, lemon & coriander hummus, tatziki, and parsley & lemon pesto. Served with baby Summer vegetable crudités, lavash bread & first pressed English rapeseed oil, which is now rivaling the finest olive oils in taste and is produced right here in Staffordshire, among other places.
Pub Ploughmans on Boards
Each table shares a beautiful board of homemade pork and apple pies, Cropwell Bishop stilton, Lincolnshire poacher cheddar, baby pickled shallots, tomatoes on the vine, and homemade gooseberry chutney, with baskets of crusty bread and little pots of unsalted butter.
A final word of advice – don’t forget that this is your first meal as a married couple, so whatever you serve, make sure you relax and enjoy it!
Kemp & Kemp Catering Ltd is run by foodie husband and wife team Karen & Richard Kemp. Karen has a lifelong love of food and Richard uses his meticulous event planning skills to make sure things run like clockwork. Using fresh, homemade and local produce, Kemp & Kemp cater for weddings http://www.kempandkempcatering.co.uk/