April is here and Spring has officially sprung. Cue daffodils, April showers, mountains of chocolate eggs and cute little lambs capering around the blossoming fields.
Spring heralds in some of more “classical” veg this season, and unfortunately little in the way of fruit. Apart from Rhubarb, but we will get to that later.
For caterers all around the UK we get rather excited with the first forage of spring. Spring means inviting a whole host of fresh greens into our menus again as well as a few staples coming to their peak.
One thing we should briefly touch on are herbs. Now is a key time to get your hands on seasonal herbs like Sorrel, Chives, Dill and our personal favourite – Basil. These herbs are not averse to Aprils ever changing climate and will suit a windowsill or a nice greenhouse for the next month or so and flourish quite nicely.
Basil in particular is such a versatile herb, and not just for cooking with. At Ross and Ross Events we always like to make sure our clients are well fed and watered! On wedding days and other events, we like to make sure there is ample supply of water for all guests. We often fill our delicate water carafes with seasonal fruit for that extra pop of colour and flavour. We are telling you now, Basil water is the way forward on a warm Spring day. Basil is a natural antioxidant and acts as an anti-inflammatory too, give it a go- you won’t be disappointed!
Now onto that tantalising Veg. We are extremely lucky in the Cotswolds to have so many fabulous local farmers with amazing veg right on our doorsteps. Here are a few of the vegetables you will find in this month’s seasonal menus:
- Asparagus
- Broccoli
- Cabbage (Spring Green)
- Cauliflower
- Cucumber
- Kale
- Lettuce
- Potatoes (Jersey Royal New Potatoes)
- Purple Sprouting Broccoli
- Radishes
- Rocket
- Samphire
- Spring Onions
- Watercress
Instantly I can tell you that Purple Sprouting Broccoli is a personal favourite, and can you ever go wrong with Asparagus?
Seasonal Meats this month include the classic Spring Lamb, Farmed Venison, or even Wood Pigeon. Seafood has a few newcomers this month too, we obviously encourage you to choose from the sustainably caught seasonal list and on that list in April is Brown Crab, Scallops and Whitebait (just in time for the pubs opening back up!).
So how about a Ross and Ross Events Seasonal Wedding Breakfast Menu? Oh go on then:
Canapés
Moroccan Spiced Lamb Fillet, Mint Yoghurt (GF)
Scallops served in the shell, with Crispy Onions & Garlic Butter (GF)
Feta & Red Onion New Potato Skins (GF)
Falafel & Tahini Dip (GF)
Starter
Toasted Cornish Dressed Crab, Lemon, Watercress & Radish Salad (GF)
Main
10 Hour Slow-cooked Shoulder of Lamb – Minted Crushed Peas, Fondant Potatoes & Jus (GF)
Dessert
Hazelnut Parfait with Poached Rhubarb (GF)
Now if that doesn’t get your mouths watering, we don’t know what will. How about a little tipple to round off your meal? May we suggest the delectable Rhubarb Vodka from the wonderful Chase Distillery in Herefordshire. Either with a dry tonic or topped up with Ginger Beer for a delightful Rhubarb Mule.
As always please remember we love to work with your ideas and favourite ingredients. As luxury wedding and event caterers, we can’t call ourselves bespoke unless we truly are. Bespoke to you and bespoke to the seasons, it’s the best way to be.