Summer Wedding Feast & Picnic

summer, wedding, feast, picnic, organic, vegetables, vegan, croquettes, empanadas, outdoor,

I have been excited to write up and share all the photos from this phenomenal wedding ever since I got home but August flew past in such a blur. Every once in a while you get a brief that excites you so much that you can’t wait for the day to come. Both the bride and groom being fanatical about food meant that the menu came together pretty quickly. A little nod to Howard’s roots & also St John with the Lancashire Cheese & Eccles Cakes being one of my favourite parts of the meal.


The brief was fairly simple, they wanted a picnic spread that the guests could pick up after the ceremony to take down to the boating lake. Followed by a huge Georgian style feast in the wall garden in the evening. They even picked up my vegetable order for me on route from horse powered farm Flourish in Cambridgeshire who have been getting a lot of great press of late. Added to that beautiful Salt Marsh Lamb & Pork from Fin & Farm.

beetroot, pickled, eggs, crudités, muhamara, walnut, bagna cauda, cambodian, wedding, dip, radishes

So without further ado, the menu….


Lancashire Cheese & Eccles Cakes

Beetroot Pickled Eggs

Jamon Croquettas

Kale & Sweet Potato Empenadas

Braised Beef & Sobrasada Empanadas

Figs & Honey

Cambodian Wedding Dip


Walnut Bagna Cauda

With a selection of cruditees

tomato, canelini, bean, pickled, samphire, basil


Herb Cured Crispy Pork Belly

Braised Lamb w/ Anchovy, Rosemary & Garlic

Roasted Cauliflower, Green Tahini, Pomegrante & Dukkah

White Bean, Tomato & Pickled Marsh Samphire

Watermelon, Pickled Watermelon Rind, Red Onion, Olive, Feta & Mint

Roasted Heritage Beetroot, Orange, Thyme

New Potatoes with Seaweed Butter

Heritage Tomato Panzanella

Charred Sweet & Sour Leeks w/ Chilli Butter, Walnuts & Dill

roasted heritage beetroot, thyme, orange, balsamic



This wedding goes to show you don’t have to have a huge guestlist to make it a special day. Small but perfectly formed with every detail planned to a T. Different cocktails for different parts of the day? TICK Made with botanicals from the garden? TICK TICK. I wish the happy couple all the best for their future together, a pretty amazing start I say!


To me this was the quiet hero of the meal. Watermelon rind is normally thrown straight in the bin, but now you can turn it into a little powerhouse of flavour to add to salads as an accompaniment to cheese or meat, or just eat it straight from the jar. The recipe might seem like a bit of a faff at first view but it’s very little hands on time & you’ll be glad you did it!

Pickled Watermelon Rind Recipe

  • 1 small watermelon or a pre cut wedge from a Turkish Shop- you need 4 cups of rind
  • 590ml water
  • 1 tbsp course salt + 1 tsp used later in recipe
  • 145ml cider vinegar
  • 4 black peppercorns
  • 4 cloves
  • 1 stick cinnamon
  • 1 bay leaf
  • Pinch of ground allspice
  • Pinch ground cinnamon


Remove the watermelon from the rind but leave a thin layer of pink flesh on the rind. Use the leftover watermelon flesh to make an agua fresca, make into a salad or just eat it how it is!

Next, remove the green skin from the rind using a knife or peeler. Discard the skin and then cut the remaining rind into inch sized cubes. You want 2 cups worth.

In a saucepan combine the water and 1 tbsp salt and bring to the boil. Add rind and simmer for about 5 minutes till tender then strain. Place the rind in a bowl and discard the water.

In a separate saucepan combine the remaining ingredients including the 1 tsp salt then simmer till the sugar dissolves. Pour over the watermelon rind and cover with a plate that will keep them submerged. Chill overnight and then strain liquid and reboil. Pour over rind again, keep submerged and chill for 8 hours. Repeat 1 more time.

Store in the fridge and use within 1 month.


Vegetarian Picnic for a local Business Summer Party plus a recipe for Rhubarb + Cashew Blondies

white, chocolate, brownies, rhubarb, cashew

One of my favourite jobs to date has been preparing picnic food for a Brilliant Noise staff summer party. Held in Preston Park in Brighton. The brief was very open- a selection of vegetarian and vegan snacks to feed 50 but it had to include THOSE rhubarb & cashew blondies!


I fired over a long list of suggestions which were quickly approved. We then slightly narrowed down the selection and a menu was born.

feta, chive, soured cream, scones, cheese, biscuits, flaky

The team feasted on

  • Cambodian Wedding Dip
  • Green Goddess Dip
  • Hummus
  • Baba Ganoush
  • With flatbreads, breadsticks & crudités for dipping
  • Stuffed Focaccia w/ Braised Courgette, Chilli & Lemon (vg)
  • Sour Cream, Chive & Feta Scones
  • Tomato & Thyme Galettes
  • Potato Salad w/ Capers, Red Onions, Mint, Dill & Mustard Dressing
  • Roasted Miso Aubergine w/ Spring Onion, Coriander & Bulgar Wheat Salad
  • Rhubarb & Cashew Blondies
  • Cherry Bakewell Slice (vg)
  • Watermelon w/ Lime, Chilli & Salt (vg)
picnic, brighton, delivery, lunch, snacks, catering

Rhubarb & Cashew Blondies Recipe

Ever since I took some treats to the Brilliant Noise team a few month earlier these blondies seem to have been the talk of the office. It’s best to use the thin, vibrantly coloured rhubarb that appears early in season but I appreciate we are now in July, and a full 6 months out of season for Yorkshire forced rhubarb. However, if you do happen to spot some at the market you really should put it to good use in these.


  • 200g unsalted butter, melted
  • 400g light muscovado sugar
  • 2 large egg
  • 1tsp vanilla extract
  • 240g plain flour
  • Pinch of salt
  • 200g white chocolate, roughly chopped
  • 300g rhubarb, chopped into 2inch pieces
  • Zest of 1/2 orange
  • 100g, roughly chopped cashews

Preheat the oven to 180C and line a baking tin (approx 30x20cm) with baking parchment.

In a large bowl mix together the butter and sugar with a wooden spoon. Once smooth, beat in the eggs one by one followed by the vanilla extract. Sift in the flour and salt and gently fold in till no streaks of flour remain. Now add the white chocolate and half of the cashews.

Spoon half of the mixture into your prepared tin and gently smooth down. Lay the pieces of rhubarb on top followed by the orange zest. Top with the remaining blondie mixture & chopped cashews.

Bake for 30-45 minutes. Test after 30 minutes with a skewer. You want there to be a few moist crumbs but not really gooey. This will depend on how much moisture your rhubarb contains so you may need to cook for a little longer. Bear in mind as the mixture cools it will firm up so be careful not to overcook. Leave to cool before slicing and then dig in!

Catering on Location for a Fashion Photo Shoot

seaford, coastguard cottages, seven sisters, cliffs, sea, lunch

Last week I was asked by Great Northern Locations to cater a photo shoot for a fashion brand in the absolutely beautiful Coastguard Cottages in Seaford, East Sussex. (They very kindly left me some feedback which you can read here ) It was quite easily one of the most beautiful settings I have ever been to let alone catered.

Fin & Farm Sussex Produce, Seasonal, Vegetables, Fruit & Flowers

I really enjoyed working with the abundance of beautiful seasonal ingredients, many of which from Sussex and the surrounding counties. Most of the dishes were decorated with gorgeous, colourful organic flowers grown in Fletching. I am working on my balcony crop but for now these are really doing the trick. Moving to Sussex it’s been such a treat discovering all the wonderful suppliers on my doorstep. From Fin & Farm for veggies, fruit, flowers & meat to Brighton & Newhaven Fish and Canham & Sons butchers. Although I adore this time of the year for produce I am very much looking forward to the bumper autumnal crops – that season definitely produces some of my most favourite vegetables & fruit.

Event catering, Brighton, summer saladLunch

Roasted Squash, Browned Butter & Sage Tart (v)

Broccoli, Avocado, Orange and Toasted Seed Salad (vg) (gf)

Miso Roasted Aubergine, Pearl Barley, Spring Onion & Coriander Salad (vg)

Kefir & Herb Marinated Chicken w/ Brown Rice, Broccoli & Salad (gf)

Whole Baked Spiced Sweet Potato, Soy Sauce, Agave, Black Eye Beans, Cavelo Nero, Salsa (vg)

Mixed Sussex Leaf Salad (vg) (gf) w/ Honey & Mustard Vinaigrette (v) (gf)

Snacks, Desserts & Drinks

Avocado, Radish & Chimichurri on Rye Bread (vg)

Smoked Salmon Bagels with Capers, Pickled Red Onion & Cream Cheese

Ham & Leek Parmeson Scones

Chocolate Chip, Tahini, Sea Salt Cookies

Vegan Snickers Bars (vg) (gf)

Strawberry, Raspberry, Rose & Grape Salad (vg) (gf)

Watermelon, Gaia Melon, Pineapple & Pineapple Sage Salad (vg) (gf)

Ringden Farm Apple Juice

Kale, Kiwi, Pear & Fennel Juicemisoauberginesalad.JPGIf you have a shoot or need food for a location I am very happy to travel around Sussex & deliver breakfasts, lunches & dinners straight to you. Please do get in touch if you would like to discuss this any further.

Kefir marinated chicken, tomato salsa, brown rice, broccoli, gluten free, lunch delivery catering