With spring upon us and a host of seasonal weddings to look forward to, we ask Keith McDowell, Executive Chef of Manor Cottage Catering and Team Unique Norfolk Venues, to inspire us with their fabulous ideas for spring wedding food and drink at Pentney Abbey.
As the introduction to your wedding menu, canapés can really set the scene and bring out some beautiful spring elements.
“Scorched Watermelon with Mango and Chilli is a new addition to our 2019 menu and a light and colourful bite,” explains Keith McDowell. “Our Goats Cheese Lollipop with Bee Pollen is another new funky canapé! And, for the budding season, we’re seeing a lot more salmon.”
You might also choose a few crowd pleasers that suit every season, from Cajun Chicken Skewers to Deep Fried Risotto Balls. The fresh look of a new menu doesn’t end with the canapés themselves, but extends to the presentation. Flower-filled Perspex trays add colour and seasonal style to these artfully positioned appetisers.
Of course, delicious canapés need to be accompanied by arrival drinks. Every great wedding has bubbles and the House Prosecco at Pentney Abbey is the perfect accompaniment. Consider adding a zest of spring by sprucing up your Prosecco to offer a delightfully peachy Bellini. Alternatively, cocktails are as popular as ever and a Minty Mojito is just the thing for this time of year.
Moving on to your wedding breakfast, it’s time to embrace seasonal greens and vegetables with Charred Asparagus with Sous Vide Hen’s Egg, Shaved Parmesan and Hollandaise.
“The UK, and Norfolk especially, is home to the best asparagus!” smiles Keith. “We also love our Pea Soup with Baked Sesame See Cod and Toasted Sesame Oil and vegetarians can enjoy the Pea and Mint alternative – the perfect start to the spring menu.”
Finally, you might consider a Tomato and Mozzarella starter or a Pork Shoulder Scotch Egg with Truffle Oil Mayonnaise – firm favourites for warmer months of the year.
If you’re looking for a meat main course, what could be finer than Roast Rump of Lamb, Pressed Shoulder, Purée of Elveden Estate Carrots, Broad Beans, Fondant Potato and Pan Juices, while the mouth-watering Norfolk Lamb Sharing Platter is the perfect choice for something a little more fun and interactive – a real conversation starter!
“One of our favourite dishes is vegetarian with optional vegan adaptions,” continues Keith. “Carrot Tart with Goats Cheese, Roasted Red Onions, New Potatoes, Baby Beetroot, Shoots and Seeds is the perfect combination of intriguing textures and rich earthy flavours for the flowering season.”
When it comes to sweet treats, Unique Norfolk Venues offer much to delight! Stepping in to spring, why not round off your Springtime cuisine with their heavenly Chocolate Mousse with Salted Caramel, Honeycomb and Praline.
“If you’re looking for something a little lighter, try the Vanilla Panna Cotta with Textures of Strawberry and Champagne Jelly,” says Keith, “or our charming Vegan Raspberry Meringue with Soft Fruits and Berry Gel – both are an exquisite choice.”
As day turns to evening, evening roasts are the top choice for many couples at Pentney Abbey.
“There’s also a Norfolk Roasted Lamb option if you haven’t already featured lamb in your daytime menu,” explains Keith. “This is a quirky Hog Roast Upgrade, served with a variety of refreshing salads; choose Falafel Burgers with Tomato Salsa as the perfect vegetarian/vegan pairing – they can also be gluten free.”
Finally, you might consider an Italian Antipasti Sharing Board as a lighter option.
On the evening bar, Norfolk Gin is a stunning local citrussy tipple, while the new Old Mout Cider is already a top choice for something vernal and Peroni is always popular as the evenings lengthen.
If you’re planning your wedding at Pentney Abbey, we wold love to hear from you. Simply give our friendly team a call on 01485 500292 or contact us online.