Switching Seasons with your Wedding Menu

Switching Seasons with your Wedding Menu

Whenever I’m asked what the best time of year to marry at Dewsall is, I always say there are positives to every season and that’s the truth! I think that is particularly true when it comes to menu planning the incredible array of local produce on offer each season. If you have recently postponed your spring/summer wedding and need to plan an autumn/winter wedding breakfast menu, take a look at my suggestions below. 

From the Kitchen

When it comes to your wedding breakfast menu you’ll be amazed at the variety of autumn and winter treats at this time of the year.   

• Embrace the season and celebrate with glass cups of hot punch or spicy citrusy cocktails.
• Instead of the asparagus or watercress soup sip go for the rich pumpkin or velvety beetroot. 
• Swap the asparagus first course for the Pressed Chicken and Leek Terrine, Pickled Carrot, Tarragon Dijonnaise, Crispy Chicken Crumb and Toasted Brioche.
• Instead of the Rump of Herefordshire spring Lamb go for the Venison Loin, Celeriac Puree, Pickled Blackberries, Kale, Dauphinoise Potatoes and Venison Sauce or a Glorious Venison Pie! 
• Switch the strawberry dessert go for the Pineapple Upside Down Pudding, Spiced Dark Rum Caramel and Coconut Ice Cream.

Our menus have dishes that work and crossover for all seasons and budgets however as a guide the following foods are at their best during autumn and winter. 

Fruits and Nuts

Citrus – oranges, clementines, satsumas, mandarins, blood oranges , Lemons 

Figs

Blackberries 

Autumn Raspberries 

Apples, Pears and Plums

Pineapples 

Pomegranates

Passion fruits 

Quince

Kiwi, 

Cranberries

Chestnuts 

Walnuts 

Almonds 

Vegetables

Roots – celeriac, beetroots, carrots, parsnips,

Kale and Cavolo Nero 

Purple sprouting broccoli

Brussels sprouts 

Chard

Leeks

Pumpkins and Squash 

Spinach 

Mushrooms

Jerusalem artichoke 

Celery

Horseradish

Meat, Poultry and Game

Beef, Lamb, Pork  

Chicken, Duck, Goose, Turkey

Pheasant 

Venison 

Fish and Shellfish 

Fish and especially shellfish are at their best in the colder months and 

Beyond the Kitchen

A seasonal wedding is enriched with benefits that come from beyond the kitchen. A new date of celebration brings new factors to consider.

Twinkle Factor

My first and overall thought when I think of an autumn and winter wedding is the twinkle factor which you don’t get to the same degree with spring and summer weddings. I love masses of romantic candle reflections in the glazed windows of the Wainhouse or the conservatory and in the church. Candles can be ivory and traditional, coloured or even striped.

Carrying on with the twinkle factor – sparkling lights in the trees, the flame torches and fire pits in the grounds all have much more impact in the winter. We can arrange fire eaters and fire hearts and a sparkler gathering with your guests always makes for spectacular photographs.

Sunsets

It is a fact that sunsets are better in the winter months and Dewsall is famous for its spectacular sunsets over the black mountains and although we can’t plan for a sunset, they are frequent.  Photographers are so clever at using the calm winter light and I have seen some terrific photos incorporating the lake and it’s clear winter reflections.

Flowers 

Flowers can be bold and colourful or pale and delicate – both spectrums work well during the winter seasons adding in seed heads, ferns, feathers and twigs.

Attire

If your summer wedding dress is short sleeved or strapped there are some fabulous long bridal coats, jackets and knitwear around and then once inside our toasty Wainhouse you can take off your coat to reveal your beautiful dress. 

I hope this gives you some inspiration in planning your autumn or winter wedding!

Jane x