Early spring is a great time to showcase local and seasonal food ideas and this can really help to personalise your wedding catering.
Mulled cider will warm your guests up especially if the weather is still on the chilly side and you are having photos outside. There are many small regional producers of both cider and apple juice which is good for a non-alcoholic option.
Soup would be the perfect starter, served in small bowls (you don’t want to fill everyone up too soon!) Root vegetables will be at their best after some frost, try celeriac for something more unusual. A mini toasted sandwich would be great on the side, look for a regional cheese with some locally produced chutney.
For main course why not consider some of the great British classics, shepherd’s pie or gourmet sausages and mash. You could ask your local butcher to suggest a flavour combination just for you which would be a great personal touch. Presentation is key here, think elegant gastro pub rather than all you can eat buffets.
Classics would also be a good choice for desserts, sticky toffee pud, treacle tart or crumble would all go down well. Especially when accompanied by a locally produced ice cream. Early rhubarb will be right in season come March and would make for a really delicious crumble or try with a vanilla or white chocolate pannacotta to give a pretty lighter dessert.
Here in Essex we are lucky to have many great local producers including Wilkins of Tiptree, Prior Hall Pork and The Saffron Ice Cream Company. Your wedding is a great opportunity to use them!