Here is a selection of Q&As from Your London 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 email@example.com
To view more expert advice on a different topic, please select one from the list below.
Q. We're planning our menu and we'd like to service vegan food both for environmental reasons and because the majority of our guests are vegan. Any tips?
A. Arjun Varma says: Arjun says: Vegan weddings are at a turning point and are becoming a fast-rising global trend; and with veganism establishing itself as a permanent lifestyle choice for people around the world, the demand for plant-based products and services has skyrocketed in the past few years. The rise of veganism means that the event industry is expected to cater for guests with such dietary preferences. Wedding planners and event organisers need to give vegan couples peace of mind and a sense of normalcy when planning their big day by being familiar with the nuances of a plant-based lifestyle. This also means that the once-typical wedding vegetarian dish consisting of oily veggies with pasta is thankfully now a thing of the past.
A lot of event organisers are striving to go further to not only meet the ever-growing demand for accessible vegan food but also to create entire events that are sustainable and eco-friendly. Following in the footsteps of Princess Eugenie, brides-to-be are thinking more about the planet while planning their big day, and not only choose to go vegan or vegetarian but to be as sustainable and plasticfree as possible too. Of course, it helps that linen napkins and glass or metal straws look much chicer than their plastic counterparts.
Q. We're both vegan and if possible would like to our wedding breakfast to be as eco-friendly as possible. What would you suggest?
A. Richard Gynn says: We've seen a massive increase in demand for health-conscious, vegetarian and vegan offerings across 2018. A more ethical, zero waste approach has become the norm and, wherever possible, we utilise the entirety of the ingredients we purchase – we love to make unusual stocks or fruit vinegars for intensifying flavours.
One such example of using the whole vegetable is our Tandoori butternut squash dish, which features an incredible bhaji created from the skin of the squash.
Q. I'm obsessed by ice cream and have heard that it's a big foodie trend for 2019. I'd love to serve it on our big day but I don't want to hire in a van – is there a way to serve this sweet treat that's more in keeping with a formal, gourmet dining experience?
A. Kate Basset says: We're big fans of ice creams and sorbets at Party Ingredients so we can definitely advise! While a 'build-your-own' sundae station or after-dinner ice cream cart can work for a more informal day, we pride ourselves on working with each couple to create their ideal menu for their big day based on their preferences or themes.
One couple asked us to design a menu around their love of art, and our Picasso's Palate dessert was such a hit with guests that we've served it at many weddings since. The combination of the exotic fruit ice creams with the tang of the coulis, and the extremely Instagram-able design is the perfect way to end a seated meal with the wow-factor you're after.