dish includes a bonbon of confit leg and a garlic and
rosemary rubbed roasted rump. Nostalgic and delicious
ingredients blended with first-class presentation – it
doesn’t get much better.
PWM
: Are there any trendy ingredients or dishes that our
couples should keep in mind for the spring?
MO
:
We would suggest to our clients that they offer a
course that reflects their personality. Think about bespoke
champagne cocktails or champagne sorbets. A personalised
amuse-bouche course is also an amazing way of ‘wowing’
your wedding guests.
PWM
: With the British weather so unpredictable, it’s hard to
decide between warm wholesome meals and light
refreshing ones – how can couples find the perfect balance?
MO
:
I would recommend having smaller portions but
adding an extra course. We only use the freshest
ingredients, as we believe that better ingredients lead to a
better experience. I suggest keeping your ingredients varied
– for example, I wouldn’t serve stodgy ingredients in every
course, such as rice and potato. Instead, why not try a
mixture of soups and salads, and one nice hearty course for
the larger appetites. After all, variety is the spice of life.
PWM
: To buffet or not to buffet – can they be as classy as a sit
down meal and how would you go about making it so?
MO
:
They certainly can be! Ask your caterer to add decorations
and ‘fun’ elements to the buffet. Live cooking stations can
make a visit to the buffet an experience on its own – watching
chefs cook your food right in front of you gives that
personalised care and quality we all want in our food.
Matt Owens is the head chef for Fusion Catering Solutions,
wedding caterers at Winters Barns in Canterbury,
Food – it can make or break
your reception, so it’s
important to get it right.
PWM asks head chef
Matt Owens
some key
wedding catering questions…
PWM
: What is your favourite dish to cook?
MO
:
Slow roast shoulder of lamb, braised red cabbage,
dauphinoise potatoes.
PWM
: Sounds delish! On the other side, what’s your
favourite dish to eat?
MO
:
As an absolute fanatic of Indian cuisine, the dishes
need to use the best possible sourced ingredients, and be
freshly cooked and spicy! Chicken dhansak vindaloo is one
of my favourites.
PWM
: Spring is a busy season for weddings. What are you
concocting for your upcoming weddings over the next few
months?
MO
:
Lamb is always a very popular choice in the spring and
this year is no exception. Our new tasty dish, which is a duo
of lamb, seems a very popular choice with our couples. The
46 » pink weddings magazine
FOOD
‘Lamb is always
a very popular
choice in the
spring and
this year is no
exception.’
Taste
sensation
