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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.
Food, Glorious Food
| Q | My wife-to-be and I are real foodies and want to impress our guests with a wonderful menu that celebrates the local area. Do you have any suggestions? |
| A | Emma Boubaker says: Based on the North Norfolk coast, we are blessed to have some amazing seasonal food. My favourites for this time of year are fresh smoked fish from Cley Smokehouse, smoked crevettes, smoked mackerel, and salmon fillet with a lemon and dill aioli. Another popular dish is an 8-ounce beef fillet or a beautiful three-bone lamb rack with sweet potato, and to finish off, we still have the great Sharrington strawberries that we like to showcase with either fresh meringues or eaton mess with lemon shortbread. Couples usually go for a trio of the three as it's a showcase of what the area has to offer. Remember this is the last food your guests will eat at your wedding and will probably remember from the day. |
Emma Boubaker, Bayfield Catering
Just One Bite
| Q | Do you have any menu suggestions for our autumnal wedding? |
| A | Emma Boubaker says: Autumn is my favourite season and the most gorgeous for weddings. As the air changes to a crisper, brisk feeling, we are inundated with plenty of food full of rich, deep colours. For a delicious hearty meal, my go-to is venison, lamb rack or beef f illet, accompanied by the beautiful fresh colours of the seasonal squashes, sweet potatoes, and wild mushrooms for the main course. Followed by an abundance of beautiful berries for desserts paired with homemade meringues, crumbles or something rich with chocolate. |
Emma Boubaker, Bayfield Catering
The Food of Love
| Q | My wife-to-be and I are both real foodies and would love to wow our guests with a tasty menu. What do you suggest? |
| A | Emma Boubaker says: Wedding food has changed so much from the typical plated three courses. We now have so many different ways to eat and showcase your day. My favourite is a selection of canapés that are served straight after the ceremony. Be adventurous and pick your favourite foods to eat. Use the canapé service instead of a starter, with slightly larger and filling portions for your guests. For the main course, there are amazing mixed platter boards or grazing slates of meat, fish, or veggies with fresh local produce, salads and seasonal potatoes for all to share. It's a great way to be social and enjoy yourself. Dessert is always memorable; it's the last food your guests will eat, and it's the course they will remember. Go for something light on the palette, but a treat to end the feasting. For evening food, I suggest a food truck. There are so many to choose from that you'll be spoiled for choice. |
Emma Boubaker, Bayfield Catering
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
