Al­ways in fash­ion

Wed­ding food fads come and go, but there is one clas­sic which al­ways goes down well, says

EDP Norfolk - - Step-By-Step - RICHARD HUGHES

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!

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.