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Here is a selection of Q&As from An Essex Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to editor@anessex.wedding
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A Winning Menu
| Q | We're having a relaxed and informal barn wedding and, as we're both real foodies, would love to wow our guests with a tasty menu. What do you suggest? |
| A | Sarah Walsh says: I'd recommend sweet chilli chicken skewers with mango and coriander salsa to start. These have a very colourful aesthetic with layers of flavours. I'd of course have an alternative for vegans and vegetarians. For this, we'd suggest red onion jam and goats cheese tartlet, (this never fails to disappoint). For mains it would have to be a meat sharing platter. All salads and accompaniments including Greek salad, herb roasted new potatoes, Moroccan couscous salad, red cabbage slaw, and leaf salad will be placed on the tables after the starter is cleared. Platters will then be served to the tables on wooden boards consisting of pan-fried lamb rump, slow roasted belly of pork, roast chicken and sliced sirloin steak. Vegetarians and vegans would be presented with slow roasted peppers filled with rice and feta cheese, mushroom and Mediterranean vegetable wellingtons and Mediterranean vegetable and halloumi skewers. For dessert I'd recommend a plated trio of desserts comprising of Belgium triple chocolate brownie (which comes as gluten free as standard), lemon posset shot, and classic Eton mess. This menu invites itself to create sharing and engaging conversations between the guests at a wedding, enabling more connections and an overall greater sense of togetherness. |
Sarah Walsh, Coggeshall Catering Company
