Miniature marvels to whet guests’ appetites, by Emily Few Brown
Perhaps the trickiest part of any wedding is that period between the ceremony and the sit-down supper, when guests are milling around expectantly. Timings are everything: I recommend no more than an hour and a half for the reception, with about eight canapés a guest. The dishes should complement the setting: for a countryside event, we might offer our ricotta croustades with pea, broad bean and lemon, whereas sophisticated seared tuna with coriander and pesto suits a sleek London hotel. Springtime celebrations call for refreshing cocktails with a fruity or floral base, such as watermelon, elderflower or grapefruit. Emily Few Brown is the managing director of Spook Cooking (www.spookcooking.com).
below and left: spook cooking cocktails
left and below: spook cooking canapés