Expert advice about catering

Here is a selection of Q&As from Your Sussex 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@your-sussex.wedding

 

Eat green!

Eat green!

Q. We're keen for our wedding to be as sustainable as possible. How can we extend this to our catering?

A. Pippa O'Neill says: This should be straightforward as well as fun. Just consider our top three tips when you're planning:

- Use local: Choosing a caterer local to your venue is an effective way of keeping sustainability at the forefront. Not only will this reduce the mileage of their back and forths, it will also decrease the mileage of their staff, who likely also live locally.

- Ask about local produce: Caterers invested in championing local produce are reducing their carbon footprint and helping their local economy to flourish, both important commitments to sustainable working. Ask your caterers to also use seasonal fruits and vegetables for a delicious triple sustainability hit.

- Can you reduce your meat intake? Opting to serve your guests a vegetarian or vegan starter, or even making your menu fully vegan, will go a long way towards reducing the carbon footprint of your day. We have an incredible new vegan menu catering for your every need with absolutely no compromise on quality or quantity.

Pippa O'Neill,Tie The Knot Catering
www.tietheknotcatering.co.uk

 

A rustic menu

A rustic menu

Q. We're getting married in September at a rustic barn venue. What food would you suggest to complement our day?

A. Caroline Laughton says: In a barn setting, you'll be looking for a more relaxed feel to the menu while still keeping the wow factor. We'd suggest starting with a farmhouse sharing platter accompanied by fresh vine tomatoes and homemade crackling. To follow, a meat board piled high with two deliciously seasoned choices such as pulled pork, carved beef or slow cooked lamb, which creates a great talking point at the tables. Or maybe your guests would like a barbecue, served at the table with a mix of meats and seafood? Why not throw in a skewer with fresh salads and new potatoes served on a colourful collection of plates to set off the room and table decorations?

For dessert, you could go for the classic brownie or deconstructed mixed berry pavlova, rippled meringue kisses and popping candy.

Caroline Laughton
www.thegourmetchef.co.uk