Even though the weather may have taken a turn for the worse as of late, our steely determination as a nation to make the most of our British summer refuses to dissipate.
For those of you planning a (hopefully dry) summer wedding, we asked fine dining experts Galloping Gourmet to share with us their idea of the perfect summer menu.
Galloping Gourmet cater for many of our gorgeous venues including; Curradine Barns, Blackwell Grange, Mythe Barn, Bassmead Manor, Gaynes Park, Rivervale Barn and Clock Barn.
Andy, the Group Executive Head Chef is renowned for ‘inspiring a team of 25’ who regularly get together to brainstorm beautifully innovative and delicious recipes. He was recently announced Regional Semi-Final National Chef of the Year, the focus of the competition rather aptly being summer menus, making him an expert on the subject.
Over to you Andy!
One of the biggest mistakes couples can make when picking their menu is having courses in mind that can be filling, heavy and actually more suited to winter days.
Seasonality is key to picking the most complimentary menu to the feel of your day, and avoiding heavy foods in the summer is crucial. It’s about making the most of what’s good at that time of year, and one that thing we strive to do is take those ingredients and create innovative menus that will blow your guests away and broaden their horizons.
An absolute must for any summer menu, we have created a beautiful dish of seared Scottish scallops, with soft-poached quails eggs on a bed of asparagus and micro leaf salad, topped off with a silky Meaux mustard vinaigrette.
When thinking about the safest choice that is guaranteed to please the majority of your guests, it is only natural to go straight to a classic – British beef. But getting it right for the summer can be tricky.
Our go to summer creation is grilled fillet of beef, sided with ravioli of peppers, cauliflower puree, a sweet tomato dressing and red wine jus, and finished off with a sprinkling of parmesan and basil.
Or for those who choose lamb as preferred meat of choice, our stuffed sadle of lamb with crispy fried sweetbread and garlic foam, complimented by fluffy fondant potato, English asparagus, and a rosemary jus, is simply to die for.
There is nothing finer than English asparagus on a summer’s day.
A love of cheese comes with an experienced palette. Offering a cheese course at your wedding would certainly suit the opulence of the occasion. My personal favourite is goat’s cheese served with sweet grape chutney.
We would like to consider ourselves as one of the first creators of the trio of deserts a staggering 15 years ago, and chefs are using this timeless course worldwide to this day.
We continue to make this dessert as amazing as it should be, and for summer I would recommend vanilla cheesecake and fresh strawberries, glazed passion fruit tart, lemon posset, lemon jelly and shortbread biscuit.
If you would like us to help you design the perfect menu for your wedding, do not hesitate to come in and talk to one of our chefs. Our kitchen door is always open.