August Food Seasonality

When designing a menu for a Summer wedding or event, it is key to think about balance, flavour combinations and seasonality

Fish - Bream, Brill, Coley, Crab, Dover Sole, John Dory, Lobster and Mackerel are all in season and at their best. Mackerel is best grilled as it is an oily fish so suits a sharp sauce to counterbalance the oil. Great as a simple starter or served as a pate.

Meat - Lamb is still in season throughout August with Grouse and Venison coming into their own from 12th. For me a juicy rack of lamb served pink with a deliciuos herb and mustard crust is defineatly a winner perhaps with some dauphinoise potatoes, mange tout and glazed carrots. A redcurrent jus which is not too heavily reduced will compliment the delicate flavours of the lamb and is a match made in heaven!

Vegetables - Beetroot, Bok Choi, Broad beans, Cauliflower, Carrots, Courgettes, fennel and French beans are readlily available during this time so your main consideration must be to think about colours and how your vegetables will compliment the main element of your dish. Courgettes provencale or stuffed courgette flowers are something to consider, however make sure the courgettes are not over cooked!

Fruit - Blueberries, Plums, Cherries, Raspberries and Strawberries are amazing now so always consider a fruit based dessert. Not only are you experiencing the best flavours, the meal can finish off on a light note with some good levels of acidity which clense the palate. Eton Mess or a Summer pudding is ideal.