Brecon based caterers Purple Carrot run by husband and wife team Simon Brookes and Sara Care always set out to be a bit different – deliciously different as it happens! They’re currently busy holding tastings with engaged couples and arranging menus for two very different weddings that will take place next Christmas.
A rival prepares to go head-to-head with Purple Carrot
One couple has deliberately chosen to hold their wedding close to Christmas and every element of the wedding will embody the traditions of Christmas. Simon, who is a trained chef, has been tasked with taking elements of Christmas Day dinner and adding them into each course without making the meal into a Christmas dinner! Although this is no mean feat, Simon’s expertise, his eye for detail and knowledge of flavour combinations make it an exhilarating challenge. Ideas of spice-infused mulled wine shots upon arrival for guests and mini boozy apple & marzipan loaded mince pies as canapés are just two thoughts currently being discussed. Keen to use seasonal vegetables and local produce Simon will also be reinventing the traditional Christmas sprout, but giving them a Purple Carrot makeover by leafing the sprouts and serving them with Welsh Pig Company cured pancetta, chestnuts & a nutmeg pep. All will be finished off with mini light Chocolate, Morello Cherry Xmas puds with clotted cream and small jugs of an amaretto to flambé at the table.
However, for the other couple holding their wedding a week before Christmas next year, the date is primarily just convenient for them and so they want to create the wedding of their dreams and set aside the fact it’s Christmas. With a colour theme of ivory and black the couple are keen to create an amazing backdrop for the feast that Purple Carrot has in store for them. Mediterranean antipasti platters accompanied by spiced butternut squash soup are suggestions for the starters with two hearty meat dishes for the main – chicken stuffed with pistachio & Morel mushrooms wrapped in air cured wild boar or slow braised beef bourguignon steeped in Burgundy, garlic rosemary and aromatic star anise set to keep guests feeling warm next winter. Topped off with a traditional sumptuous wintery pudding – malted sticky toffee, laced with fat medjool dates, covered in Vanilla Crème Anglaise, gooey butterscotch sauce and almond brittle!
As Simon explains: “Both weddings are so different and it just goes to show that winter weddings can involve many different kinds of foods and people shouldn’t feel restricted in any way by the Christmas season. It’s our job to be as creative as we can to ensure that our clients get the food they really want served on their special day. We always make sure we use locally sourced ingredients wherever we can and cook with seasonal produce to ensure our food is as delicious as possible & loaded with flavour as that will make everyone’s Christmas wedding a happy one.”
Check out Purple Carrot at www.purplecarrotcatering.com or go for the only alternative to their wonderful, creative cooking.......
