If a menu is a poem then the ingredients are the words. They need to be combined in the right way in order to say the right thing. Here are some flavour combinations that I believe say “British spring time”. If you are planning a spring wedding (between late February and early May), they are menu choices you might like to consider.

New Season Lamb

Canap├ęs

  • Little minted pea tarts with pea shoots
  • Kentish oysters with passion fruit jelly
  • Pancetta and crab remoulade
  • Decorations of edible flowers

Starters

  • Pea soup with ham hock
  • Crab tian with avocado and mango
  • Seared scallops and cauliflower puree
  • Seared mackerel with sultana, celery and caper salsa

Mains

  • New season lamb* infused with lavender
  • Corn fed chicken and mushrooms
  • Jersey Royal potatoes
  • John Dory, fresh peas and dill
  • Trio of rabbit with spring greens

Desserts

  • Yorkshire rhubarb trio – a fool, a crumble and poached with ginger
  • Pineapple tart tatin – spring is the sweetest month for pineapples
  • Almond torte and blood orange jelly
  • Chocolate pave and tropical fruits

Please Note

If you are planning a spring wedding, be careful as British springs are often hotter and dryer than the summers; April 2011 was 25 degrees throughout. Always choose a wedding menu that will be suitable whatever the weather; you don’t want souring cream or chocolate soup!

*Beware the price of New Season Lamb; it can rocket at very short notice should demand exceed supplies. I’ve learnt this from experience!

Guest post by Julie Gray of Bovingdons

Image from Lloyd Dobbie