Say the word 'buffet' and bland visions of insipid pastry, limp sandwiches and less-than-appetising vol-au-vents might spring to mind. As the afterthought to the main event, the evening buffet can be the neglected chapter of the wedding menu.
We implore you - don't leave your evening guests with a poor aftertaste in their mouths. Treat them to a spread of delectable fare that reflects the standard of the wedding breakfast, while echoing the attention to detail carried through your entire wedding.
Thanks to the rise of the tea party, the trend for rustic weddings and vintage nostalgia that makes us all coo for lovingly presented bite-size portions of food to adorn our chinaware, the buffet has finally been lavished with the attention it deserves. The modern buffet is packed with colour, creativity and - most of all - flavour.
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Taking the classics we all know and love - the sausage roll, the scotch egg, the vol-au-vent - and giving them a modern and flavoursome twist is a sure-fire way to delight guests of all ages and tastes. Think tartlets oozing with cheese, roulade filled with fresh crab, meat seasoned with tangy flavours and decadent chocolate delights.
There are endless opportunities for personalisation. You might incorporate some family favourites - your mum's sausage roll recipe or your granny's famous quiche. For a locally sourced dimension, choose from the extensive selection of Cornish cheeses now available, fresh fish landed on local shores and meat and eggs from nearby farms. You might even opt for a fun take on traditional dishes such as saffron buns, hevva cake or pasties.
Beyond the flavours, buffets comprise a fabulous opportunity to wow your guests with a striking visual impact. Think creatively about the layout and decor. How about miniature bunting to dress the cheeses? Scotch eggs served in egg boxes? Or a platter of bite-size seafood delicacies served on a surfboard?
The Round Kitchen has devised a creative, tasty and achingly hip menu to inspire your bespoke buffet. Forget the wedding breakfast - you'll be saving the best for last.
Trio of traffic light vol-au-vents
Roast red pepper, tomato and garlic jumbo prawns
Creamed spinach, leek and mushroom
Tandoori chicken with crème fraiche
Soft-boiled free range scotch eggs
With a chive, sunblush tomato and chorizo mince pork, finished with a crispy Japanese crumb, served with a Dijon hollandaise
Deep-fried tempura Thai style braised turkey leg
Slow cooked with ginger, garlic, chilli, kaffir lime leaves and red Thai curry paste, served with spicy mango, coriander and coconut dip
Minced beef, wholegrain mustard and sage sausage rolls
Finished in a parmesan shortcrust pastry
Individual Cornish blue cheese, broccoli and caramelised onion savoury baked egg custard tartlets
Mature Cornish cheddar, spring onion and bacon tart slices
Parma ham-wrapped tiger prawn skewers
Garnished with whole shell on marinated tiger prawns
Carpaccio of fillet steak French bread croutes
With fresh orange, horseradish and a watercress mayonnaise
Homemade mini pizzas
Topped with a fresh basil, rocket and toasted pine nut pesto, finished with buffalo mozzarella and slow roasted plum tomatoes
Home-cured salmon, crab, caper and dill pancake roulade slices
Lamb, redcurrant, red wine, mint and root vegetable baked bread pudding
Chocolate-coated honeycomb pieces
Turkish delight
A selection of truffles
Griddled pineapple, cherry tomato, mature Cornish cheddar and glazed apple skewers
The Round Kitchen
07968 385392 / 07968 206116 www.theroundkitchen.com
words Rebecca Matthews
photography Simon Green
Copyright WED Magazine 2012
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