Winter wedding menus
We are well and truly into the colder months and this time of year makes for the most magical wedding season. From the decorations, flowers through to the food, we are all in favour of a winter wedding.
When finding your wedding venue, make sure you think about the food; ask about the chef, find out if the food is locally sourced or where it comes from, how are menus designed and find out how you can get involved with planning your wedding menu.
If you’re not sure or need inspiration for your winter wedding menu, our GG’s Yard Executive Chef Jamie Muirhead is on hand. For every wedding booked at GG’s Yard, Jamie will sit down with you at the beginning of your planning and develop a menu that works for both our kitchen but most importantly, for you! Alternatively, you can select dishes from our sample menu but we like to give you options.
The GG’s Yard team have lots of ideas about how to perfect your dream winter wedding menu. Below Jamie has put together some of his best winter warming wedding dishes which are guaranteed to wow your guests.
Impress your guests with welcome canapés
One of the best and exciting parts of the wedding breakfast are when the canapés are brought out for guests to tuck into. A way to welcome your guests after the ceremony but also a preview of the mouthwatering food to come. Plus, when teamed with a glass of fizz, it’s a good way to fill the gap between the ceremony and wedding breakfast! Please note, canapés and how they are served may be restricted with Covid-19 regulations.
Jamie’s top winter canapes are:
- Ayrshire Mini chipolata sausage wrapped in smoked pancetta
- Cranberry chutney, Cows and co Brie on brioche toast
- Roast turkey and pork balls with sage and onion, garlic mayo
Warming winter dishes
Your guests have had a taste of what is to come and now its time for the main. With the colder weather, warm your guests up with a hearty wedding meal.
Jamie’s top winter mains are:
- Slow braised daube of beef in port and garden herbs. Served with Galloway Smokehouse smoked butter and thyme mash, roasted seasonal root vegetables, puff pastry shard and Innes and Gunn ale sauce
- Slow roasted Ayrshire pork belly with puffed pork skin. Served with apple puree from GG’s own orchard and Calvados jus.
- Cairnsmore venison served with sauteed savoy cabbage, celeriac, dauphinoise potatoes, roasted carrots, golden beetroot and a bramble sauce.
For those with a sweet tooth
As for pudding, you can’t go wrong with an apple oaty crumble topped with warm vanilla custard or Glenn Urr vanilla pod ice cream. At GG’s Yard we like to keep things local and in the family! Some of the Bramley Apples are home-grown by Duncan’s father, Kerr McConchie, the rest are grown on our Laggan land.
What about drinks?
The cooler season allows you to be more inventive with your drinks post vows. If you’re having a December wedding why not serve mulled wine or mulled cider to guests instead of the traditional glass of fizz. Depending on the size of your wedding, you could even have a hot chocolate station where guests can DIY their toppings such as marshmallows and whipped cream. At GG’s Yard, we have plenty of space for something like this.