Expert advice about catering

Here is a selection of Q&As from Your Hampshire and Dorset Wedding magazine whether it be about flowers, hair and makeup, fashion, wedding themes, health & beauty, cakes, stationery, legal advice. If you would like your question answered by our experts, please email it to


Winter warmers

Winter warmers

Q. We want our wedding breakfast to reflect the season with lots of hearty dishes that are healthy too and cater for all our guests. What would you suggest?

A. Sally Pickles says: Sally says: Winter is the time when we look to comforting, warming food, but that doesn't have to mean it's not healthy. With continued demand for vegan and vegetarian options, wonderful dishes such as butternut, lentil and kale Wellington, fondant potato, honey parsnips, thyme carrots, shredded sprouts, celeriac and vegetarian gravy can all be included. Chicken Wellington is also proving a big hit as people increasingly try and avoid eating too much red meat.

It's the time of year when desserts come into their own too. You can't beat a sticky toffee pudding or even a winter warming trifle with a dash of amaretto or sherry.

Sally Pickles


Food, glorious food

Food, glorious food

Q. We've had to postpone our summer wedding and are getting married in the autumn instead. We're having to rethink our catering plans and I'm worried there won't be as many exciting options available.

A. Tony Beales says: Tony says: On the contrary, this time of year offers some of the most sensational produce, available right here on our Dorset doorstep. Some of my personal autumnal favourites include New Forest mushrooms, which our chefs use to create arancini; delightful stuffed rice balls with shaved parmesan, rocket and a truffle mayo.

You can get some incredibly tasty butternut squash from Sopley Farm, which we use in our colourful risotto, finished with Italian hard cheese, poached free-range egg and basil oil.

However, it's with desserts that you can really have fun with some of autumn's finest. Take the humble pear for example, beautifully crafted into a modern version of the traditional belle Hélène – perfectly poached and served with Chantilly cream, a warm chocolate sauce and toasted hazelnut granola; utterly delicious!

Tony Beales