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Here is a selection of Q&As from Your East Anglian 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@youreastanglian.wedding
To view more expert advice on a different topic, please select one from the list below.
Step Into Spring
| Q | What menu would you suggest for a spring wedding? |
| A | Emma Boubaker says: When choosing your menu, think about what's in season. Spring is particularly nice for the freshness of new-grown foods like asparagus, heritage tomatoes, fresh carrots and strawberries. Salads should be on the menu as spring is all about lighter, more flavourful options paired with an abundance of seasonal fish and crab. Not forgetting the spring lamb, which is sweet as butter and is a classic spring food. It's a change from the months of chicken and steak and works well with the addition of the light flavours from the new crop of vegetables. Keep your desserts flavourful and light with citrus vanilla rhubarb strawberries and lemon classic tarts, panacottas, or brûlées dressed with a light shortbread or poached berries. |
Emma Boubaker, Bayfield Catering
Food For Thought
| Q | My hubby-to-be and I are having an outdoor, festival-themed wedding; what food would you suggest? |
| A | Emma Boubaker says: Go for a meat or veggie-sharing platter with extra sides to create a festival feel. We have done many of these at festival-style weddings; they are super easy to eat, and everyone gets to enjoy a little bit of everything rather than a set meal. Sharing food makes for great conversation and brings people together who may not have met each other before. |
Emma Boubaker, Bayfield Catering
Love at first bite
| Q | My hubby-to-be and I want a menu that will impress our guests at our upcoming nuptials; what do you suggest? |
| A | Bayfield Catering says: If you're looking for something amazing for your menu, I suggest a sharing board made up of either meat or fish; not only does it create the wow factor when it's brought to the table, but it gets all the guests to chat whilst sharing delicious food. We've found lots of couples are moving toward sharing boards instead of the traditional three-course wedding breakfast. |
Bayfield Catering, Emma Boubaker
Grubs up!
| Q | How can I be inspired by 2023 catering trends? |
| A | Danielle Harvey - Managing Editor says: - Having chefs cooking the food live in front of guests. - Cocktails: whether you host a cocktail hour for your reception drinks, or serve personalised cocktails. - Barbecues specifically the Kamado barbecue will be popular in 2023. This type of Japanese barbecue allows you to grill and smoke any kind of food at the same time. - Globally-inspired dishes and fusion menus. - Late-night junk food. Think hot dogs, dirty burgers, loaded fries, waffles, crêpes, churros and pizza! - Personalised menus are becoming increasingly popular, incorporating a family recipe, or something special to the couple that they ate on a favourite holiday. - Sustainable catering: eco-friendly weddings championing locally sourced ingredients, using recyclable serving ware and reducing food waste. - Fruity cakes: adding natural fruity flavours to wedding cakes i.e. raspberry, lemon and elderflower. |
Danielle Harvey - Managing Editor, County Wedding Magazines
A taste of autumn
| Q | We haven't decided on the menu for our autumn wedding yet. What would you advise? |
| A | Emma Boubaker and Lucy Britten says: When it comes to weddings, we definitely notice a difference when it comes to the changing seasons. Over the summer months the focus is more on fine dining and the intricate details, while coming into autumn, we're seeing demand for more wholesome sharing platters. We always use fresh local produce and try to adapt our menus to what is in season such as local lamb racks with asparagus in the spring compared to a rustic vegetable tagine main course for this time of year. We find that our dinner party menus also change from things like Cley Smokehouse seafood platters to winter squash soups and berry crumbles. We love catering for all seasons, but we have to admit we love the rustic, wholesome vibes of autumnal weddings the most. We have also noticed a huge increase in demand for vegetarian and vegan dishes too and have now added a couple more options to our 2023 menu to adapt to the current global change on how we look at food as a society |
Emma Boubaker and Lucy Britten, Bayfield Catering
Food, glorious food
| Q | We're having a relaxed, informal wedding and want to keep our guests well fed throughout the day and evening. What would you suggest that's a bit different and that looks and tastes delicious too? |
| A | Amy Rogers says: We would recommend a chef's choice selection of canapés as a budget-friendly option using produce which is plentiful to save you money or you can choose your own. Antipasti family service is a great way to help guests mix and mingle and it provides a wow-factor centrepiece. Filled with colour and different flavours, the tables look great dressed with platters of cured meats, cheeses, olives, flavoured breads and salad. Staying with the family service option, for the main course something like our pomegranate lamb with garlic roasted new potatoes, green bean and rocket salad is a favourite. Keeping dessert simple, how about your wedding cake, served with berries and cream or a brownie stack decorated with edible flowers from Norfolk, fresh fruits or garnish of your choice? We're well known for our brownies and have created many delicious stacks for weddings |
Amy Rogers, Stour Valley Catering
