Wedding food: Buck tradition
Traditionally January may well be a time for resisting treats, but at least you can indulge yourself in planning the wedding food.
Here’s a selection of menu ideas…
Sangria is such a refreshing way to greet your guests after the ceremony, especially when there’s a delicious choice of red and white. Divino!
Who can resist a canape? This eye-catching selection was lovingly created for a reception at The Three Stags gastropub in Kennington, South London.
I love this idea of serving paella outdoors to guests at a summer wedding.
Here’s Fran-tastic Paella in progress, and I can vouch that the final result tastes as good as it looks!
This Akavit liquer was a nod to the groom’s Swedish heritage, polished off with a blue and yellow ribbon - it’s yummy (if rather strong!) and a great palette cleanser between courses.
Irresistible cakes. Enough said.
Sweetie-tables or tuck shops are very popular - for good reason in my opinion- and that doesn’t mean you can’t put your own twist on it. One bride literally did that by making these swirly lollipops herself! Impressive, not least because it was just a sprinkle compared to making her own wedding dress AND wedding cake. Unbelievable!
And a very sweet one to end, this jam selection from a wedding back in 2010 - the fruit for these favours was from a relative’s garden, making them even that bit more special.