Absolutely Weddings’ experts answer your wedding planning questions. Here, Jens Nisson of Bubble Food discusses planning a menu to suit all food preferences
Q: I have a lot of vegans at my wedding but also a fair few meat lovers. How do I come up with a menu to satisfy both sides?
While it’s never been a better time to offer inspiring plant-based options, it’s important that your meat eating guests don’t feel side-lined. Make sure arrival canapés are filling enough – offering only crudités as the alternative to meat-based appetisers is a recipe for disaster. With so many delicious vegan grains, salsas, flatbreads and dips, there’s absolutely no reason why everyone shouldn’t get filling bites before dinner. We have designed and created delicious plant-based dishes that are elegant and substantial enough to satisfy even the fussiest of wedding-guest palettes. When it comes to crowd-pleasing canapés for both vegan and meat-eaters, think options such as mushroom flavour bomb and pumpkin-coconut mini pie.
“Dessert is the course where you can go completely vegan if you choose, as plant-based ingredients are so good”
For the wedding breakfast itself, consider choosing a starter that can be easily adapted to all tastes. Our heritage carrot mezzecan be served with a delicious curd cheese to those who have dairy or a side of coconut yoghurt for those who don’t. When it comes to mains, we are serving guinea fowl more and more often. It has a great flavour and won’t put off those who don’t eat red meat. For vegan guests, options can include Miso marinated beetroot fillet and pea & potato cannelloni.
Dessert is the course where you can go completely vegan if you choose, as plant-based ingredients are so good. We’ve been developing many options using aqua fava meringue, and just one utterly delicious option is coconut mousse with dark chocolate, rum, mango and pineapple umbrella.
Jens Nisson is Michelin star-trained executive chef and head of food and design at London event food design company Bubble Food. bubblefood.com
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