Tags: Kent

A feast to remember

17 Dec 2012

A feast to remember

Local produce for the big day

Every couple planning their wedding will give a large amount of thought as to what will be the best food to serve on the day.

After all the dishes on offer will be a major part of the celebration and become the subject of much discussion following the event itself.

So why not give your guests something to really get their teeth into – and make the meal a truly Kentish experience.

The Garden of England gained its nickname from the huge range of top quality produce which came from the farms, orchards, fields and the surrounding coast of Kent.

Oysters from Whitstable, famous even in the time of Julius Caesar, lamb from Romney Marsh, plums, cherries and apples, freshly caught fish and a huge range of vegetables and top quality beer and cider are joined by award winning vineyards to provide a huge range of locally sourced delights.

So when putting together your wedding menu ideas why not take advantage of what is literally on your doorstep?

With the growing fashion for locally sourced foods what better way to ensure your guests have a taste of the county which hosts your wedding, as a part of the celebrations.

Some of the county’s more obscure delicacies are sure to create talking points.

How about cobnut brittle? This is a mix of toffee and cobnut, which is a cultivated hazelnut, from Goudhurst and is used in a number of traditional dishes.

Then there is Kentish huffkin - a type of teacake with a hole in the middle, sometimes filled with fruit or preserves.

Or Kentish rarebit, cooked cheese and apple on toast, while for a final course Folkestone pudding pie consists of lemon, currants and nutmeg in a pastry dish.

As an alternative to the traditional sit down meal a barbeque can be a good option as it enables guests to circulate and mingle – which also gives the newly-wedded couple the chance to do the same and make sure they have time with each of their guests.

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