If a menu is a poem then the ingredients are the words. They need to be combined in the right way in order to say the right thing. Here are some flavour combinations that I believe say “British spring time”. If you are planning a spring wedding (between late February and early May), they are menu choices you might like to consider.
Canapés
- Little minted pea tarts with pea shoots
- Kentish oysters with passion fruit jelly
- Pancetta and crab remoulade
- Decorations of edible flowers
Starters
- Pea soup with ham hock
- Crab tian with avocado and mango
- Seared scallops and cauliflower puree
- Seared mackerel with sultana, celery and caper salsa
Mains
- New season lamb* infused with lavender
- Corn fed chicken and mushrooms
- Jersey Royal potatoes
- John Dory, fresh peas and dill
- Trio of rabbit with spring greens
Desserts
- Yorkshire rhubarb trio — a fool, a crumble and poached with ginger
- Pineapple tart tatin — spring is the sweetest month for pineapples
- Almond torte and blood orange jelly
- Chocolate pave and tropical fruits
Please Note
If you are planning a spring wedding, be careful as British springs are often hotter and dryer than the summers; April 2011 was 25 degrees throughout. Always choose a wedding menu that will be suitable whatever the weather; you don’t want souring cream or chocolate soup!
*Beware the price of New Season Lamb; it can rocket at very short notice should demand exceed supplies. I’ve learnt this from experience!
Guest post by Julie Gray of Bovingdons
Image from Lloyd Dobbie
