Always in fashion
Wedding food fads come and go, but there is one classic which always goes down well, says
FOR those of us in the hospitality trade the summer months mean only one thing... the wedding season.
I’ve been involved in catering for couples’ big days for some 40 years now and have experienced every idea, every venue and every extra designed to make dreams come true.
From catering in a castle, a circus ring, a marquee in the back garden, a converted piggery, the grandest of stately homes to tiny cottages with no room for the invited. We’ve dealt with mothers of the bride who want to know the minutiae of the day, (right down to the size of the cruets!) to couples who are so laid-back that we’ve really not been sure they would even turn up. As ever, things come and go in fashion. A few years back sausage and mash and fish and chips were the thing; nowadays, thankfully for us, afternoon tea is the most popular choice. The traditionalists very often have it right and a simple wedding breakfast of poached salmon, cold rare beef, coronation chicken and a great quiche accompanied with hot new potatoes and summer salads really does take some beating for a summer wedding.
In the early 70s we would have poached a whole fish, covered it with cucumber scales and piped with mayonnaise. Of course you had to have a stuffed olive for its eyes! This poached salmon with a simple mayonnaise doesn’t have to be just for occasions; we are great believers in celebrating every day!