COMFORT FOOD REINVENTED Founder of Lemon Stone Events Andy Hendry in Alton, Hampshire set up his business in January 2020 and is looking to further expand in 2022. He says, “I have found that more than ever before people are wanting to bring relaxed family style food and comforting hearty meals to their weddings as a representation of how much we all missed seeing our loved ones over the last couple of years.” Think generous sharing main courses of grilled pork belly, roasted sirloin of beef, harissa-spiced lamb medallions or parcels of fragrantly steamed fish served with beautifully cooked vegetables and salad. Not just a taste sensation but beautifully presented too. “We always look to present our dishes in a classical way but with a modern twist using fresh herbs and flowers to complement the food and bring colour to the table giving that wow factor as well as the home comfort people are looking for,” adds Andy. Visit www.lemonstone.co.uk CHIN, CHIN When it comes to big-day tipples, fizz and weddings go hand and hand. The only problem is which to choose. Cecile Bergart, wine tutor, champagne expert and owner of The Hampshire Wine School is here to help steer you through the bubbles. She says, “People naturally turn to fizz as it adds a sense of occasion, an air of sophistication and overall excitement to any wedding. However, there are a few facts to note before toasting your forever after.” ❤ Deciding when and how to serve your fizz is crucial, as it will determine not only the type of bubbly you’ll need, but also the quantity. A bottle only serves six full glasses. ❤ Finding the perfect fizz for you is a bit like choosing your wedding dress; it takes a lot of trials! Taste as many different types as you can before the big day. (A champagne or a sparkling wine tasting at the Hampshire Wine School is ideal for this.) ❤ Remember that it’s perfectly fine to include several types of bubbly throughout your wedding. Cava in the morning for your mimosa (the French equivalent to bucks fizz), prosecco for the welcome drinks in the early afternoon, champagne brut for the toast before the evening meal, champagne demi-sec with the cake, and some cremant from France or a sparkling wine from South Africa at the bar. ❤ If you’re looking for something a little decadent and extravagant to serve with the wedding breakfast, vintage and rosé champagnes are particularly well-suited to enjoy with food. ❤ Ultimately, it’s the couple’s taste that matters most when selecting the drinks, so have fun choosing! Visit www.hampshirewineschool.com MACRO MAGIC Sally Pickles of Southampton-based Vanilla Catering & Events is looking forward to the year ahead and embracing the ‘new normal’, whatever that may be! She reports, “We are now seeing an increase in guest numbers as people really want to celebrate and have a party so forget the B list, everyone is on the A list!” Sally predicts: ❤ We’ve had micro weddings, now we can look forward to macro weddings, with bigger guest lists and plenty of fun and food. ❤ Food-wise, plant-based options and even totally plant-based weddings are growing in popularity with tasty dishes on the menu like our best-selling vegan beetroot, butternut and kale wellington. ❤ Sharing platters are back on the trend list, anything from huge pies to divide up for the main course to grazing antipasti platters as a starter. ❤ Dessert tables including tempting mini pots remain popular as guests like to mix and mingle and love getting a choice with the chance to go back for more. ❤ THE dessert of the moment is undoubtedly the Biscoff cheesecake, just add some homemade ice cream for a real winner, also Biscoff brownies, in fact anything Biscoff goes at the moment! Visit www.vanillacatering.co.uk CATERING 87
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