A winter wedding,the first wedding of 2018

A winter wedding,the first wedding of 2018

People often talk about a “Wedding Season” that peak of summer months between May and October where you’re flat out with weddings every Saturday. Salads, BBQ’s and summery feasts are on the cards as Brides and Grooms to be cross their fingers in the hope for a sunny day and that they won’t have to swap high heels for wellies and cram everyone in the marquee earlier than planned!

Although there aren’t often many months when we don’t have a wedding the first one kicked off 2018 on Saturday 6th January at Downwood Vineyard just outside of Blandford Forum.

We had been asked to cater for the lovely Elouise and Chris who after a simple ceremony at the Guildhall in Poole were heading back for an intimate affair with twenty five close friends and family and of course their Golden Retriever Rosie!

The joy for us of a winter wedding is that the weather is more accommodating of an indulgent and rich menu and we get to play around with seasonal ingredients that aren’t so readily available in the summer.

We kicked off with two starters; Lamb sweet bread terrine with homemade pickles Carl’s lamb sweetbread terrine with Dave’s homemade pickles. Winter squash, goats cheese and toasted pumpkin seeds with a spiced carrot cake dressing Roast winter squash, goats cheese, toasted pumpkin seeds and a spiced carrot cake dressing.

We decided to serve our starters with an incredible selection of homemade pickles, Enoki mushrooms, radishes, shallots, McDonalds style pickles and cornichons.

For the main course lamb shanks had been requested, cooked low and slow for about 4 hours, they had to be handled very gently so the meat didn’t just fall off the bone. Proper gravy (no Bisto in this kitchen), dauphinoise potatoes and a selection of vegetables (blanched kale, steamed heritage carrots and honey roast piccolo parsnips). Lamb shank Slow cooked lamb shank.

Our vegetarian option we decided to try something a bit different and went for a candied beetroot tart tartin. The earthy flavours with lots of thyme and butter, the colourful layers also looked amazing. Beetroot tart tartin

We didn’t think that after these two courses people would have room for pudding, but the wine was flowing and with an open fire in the background dessert was served. Sharing style platters of warm fudgy chocolate brownies topped with salted caramel sauce and Purbeck vanilla ice cream and winter berry roulades were all demolished leaving everyone feeling warm and sated. Fudgy brownies with caramel sauce and Purbeck ice cream Winter berry roulade

A great start to the year, with some super tasty seasonal food. Here’s looking forward to the next thirty weddings of 2018.