Top chef Steven Saunders offers some wedding menu inspiration. 
Photograph courtesy of Bagden Hall
Known as a television chef, Steven Saunders has never been tempted to abandon his kitchen totally in favour of the small screen. His heart is still in the preparation of an elite brand of British Cuisine he is intent on sharing with others through his own prestigious restaurant, Sheene Mill, in Cambridgeshire. Savoy trained, in 1991 Steven was awarded Young Restaurateur of the Year, and four years later received National Restaurant of the Year for the Pink Geranium. He has been a regular contributor for many national newspapers and magazines, and Sheene Mill was voted in the UK’s top ten most romantic restaurant locations as well as the most fashionable restaurant outside London. Here are some of Steven’s mouthwatering wedding menu ideas.
Menu 1
Vodka cured salmon with lime juice, coriander and petit herb salad Pesto baked chicken with paparadelle, Parmesan shavings and tomato, garlic and herb juices Sticky toffee pudding with caramel sauce and vanilla ice cream
Menu 2
Oriental crispy duck salad with deep fried spinach, soy and honey dressing Herb crusted rack of lamb with a Burgundy jus and onion rosti Blackcurrant torte with Cassis coulis
Menu 3
Chargrilled asparagus with Parmesan shavings and lemon oil Roast rib of beef with a coriander Yorkshire pudding, with red wine jus and hot horseradish Individual spiced apple and blackberry lattice tart with custard
Menu 4
Watercress and parsley soup with garlic croutons Steamed salmon with tomato and basil crust served with shellfish cream Tiramisu with Amaretto sauce
Menu 5
Terrine of salmon and langoustine, basil oil and rocket leaves Chargrilled corn fed chicken with fondant potato, with a Madeira and wild mushroom sauce Glazed lemon tart with crème fraîche
A salad section to include:
Moroccan cous cous Vine tomatoes and balsamic vinegar Roasted peppers with rocket and Parmesan Rice salad with Stilton and herbs Hot new potatoes with mint and melted butter Blackcurrant torte with cassis coulis
Around-the-world buffet
Whole poached and dressed English salmon with king prawns and fresh asparagus Rolled rib of Scotch beef in a red wine jus with hot horseradish Spiced Moroccan chicken with coconut, coriander and cous cous Russian vegetable Koulibiac wrapped in pastry Contains wild mushrooms, peppers, wild rice, herbs, aubergine, served with sour creams and salsa Italian roasted vegetable brochettes, basil and tomato fondue and Parmesan Vine tomatoes with red onions and balsamic dressing Hot new potatoes with mint and melted butter Tagliatelle verdi with smoked chicken and tarragon Oven baked basmati rice salad with cumin Thai noodle salad with chillies and lemon grass Mixed leaves and peppers Classic glazed lemon tart with crème fraîche
Evening buffet ideas
Spicy chicken goujons and satay dip Tartlets of smoked salmon with tomato Crostini of goats cheese, pimentos and tapenade Mexican chicken drumsticks Spicy duck fajitas with plum sauce Bruschetta with vine tomatoes, basil and olive oil Deep fried mushrooms with Gorgonzola Tiger prawn skewers and teriyaki dip Mini prawn spring rolls with black bean dip Thai salmon and crab fish cakes with sweet Thai chilli dip Frittata with bacon and goats cheese Deep fried chicken and prawn won tons Smoked chicken and lime tartlets Tomato, mushroom and aubergine brochettes Selection of cheeses served with fresh breads, celery, nuts and grapes
Fish & shellfish buffet
Whole poached salmons with a cascade of Mediterranean prawns Dressed lobster with herbs and garlic and Thermidor sauce Fresh dressed crabs with Thai spices and dips Filleted sea bass oven baked with rosemary and lemon Whole sides of Gravadlax carved and served from the buffet with sweet mustard and dill dip Moules mariniere with lemon and garlic
Accompanied by…
Vine tomatoes and balsamic vinegar Rocket and Parmesan salad Hot new potatoes with mint and butter Linguine salad with coriander and chillies Green salad including radicchio, frisse & endive Various dips and dressings including garlic mayonnaise, thousand island, pineapple salsa, jalapeno, basil and lemon oils, etc Duo of white and dark chocolate terrine and passion fruit coulis
Traditional buffet
Roasted rib of beef with hot horseradish Honey roasted ham, carved from the bone with sweet mustard sauce Dressed salmon with prawns and Hollandaise sauce Crown of roast turkey with cranberry Roasted vegetables wrapped in pastry with herbs and watercress
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