Your Hampshire & Dorset Wedding - Mar/Apr 2019 (Issue 73)

 CATERING 59 WHAT’S COOKING Latest trends in wedding catering for the year ahead I t’s time to rip up the rule book when it comes to choosing the food and drink to serve your guests on the big day. The year ahead promises even more freedom when it comes to the wedding catering with continued love for relaxed dining. Although the formal plated meal remains an evergreen favourite, particularly for more traditional affairs, emerging trends underline a growing shift towards help-yourself tables, sharing platters and people-friendly options to help guests mix and mingle. We spoke to local experts to get their take on what’s hot for 2019... FOOD, GLORIOUS WEDDING FOOD More and more newlyweds-to-be are looking at the choice of food and drink for their big day as a top priority. However, not everyone is a foodie or keeps on top of popular dining trends – so where to start? We asked Tony Beales, managing director of multi award-winning Dorset-based caterers Beales Gourmet at The Italian Villa for his top tips and predictions: ❤ GET CREATIVE The demand for sharing-style wedding breakfasts is showing no sign of abating. In fact, couples are opting for ever more creative options! Whether it’s a taste of the Mediterranean with giant paella pans, sharing platters of tapas or mezze or the best of British with posh table picnics and afternoon tea, there are so many fun ways to give your guests the opportunity to be more interactive. Table roasts are another firm favourite, generous boards of roasted meats served to the tables with an abundance of roasted potatoes and seasonal vegetables, not forgetting the Yorkshire puddings, of course! ❤ TEMPTING TIPPLES While wine and food pairing has been popular for years, we’re seeing more adventurous choices when matching drinks with desserts; tasty digestifs such as Limoncello, Tawny Port; great with a cheese board, and of course the ever-popular Espresso Martini. TONY’S TOP TIP Remember, this is your special day. Don’t get too hung up worrying only about what your guests would like to eat, the food you serve should represent what you love as a couple too. Your guests will have fun regardless! ❤ LOCAL AND SEASONAL We’re blessed in Dorset to have so many amazing ingredients on our doorstep. From Mudeford crab and Jurassic lobster to Bridport pork and Dorset lamb; there’s plenty to get excited about. We also have some amazing local berries and mushrooms, as well as asparagus and pumpkin from Sopley Farm. ❤ VEGAN-FRIENDLY With the continued rise in veganism there are more and more delicious options available such as our quinoa stuffed mini peppers with basil mash and marinated tomato and roast garlic dressing or mushroom and chestnut wellington with vegetables and potatoes of the season, soya cream and grain mustard sauce. Vegan desserts don’t need to be boring either, think vegan-chocolate fondant with soy cream and rhubarb compote or saffron poached pear with toasted almonds, winter berry coulis and soya cream. Contact the expert: bealesgourmet.com