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Food trends for 2016

With a flurry of Christmas and New Year proposals being planned, more brides than ever will be diving into the world of wedding planning as 2016 starts.

Of course, fashionistas will want the hottest designers and the latest trends to kit out their bridal party. But did you know that food can be fashionable, too? Seasonal dishes, trendy twists on old favourites, recipes with that ‘WOW’ factor that get guests talking… And, of course, the tasting appointment is one of the highlights of the run-up to the big day.

As multi-award winning caterers, Beales Gourmet know what dishes go down the best at weddings and what the current ‘flavour of the month’ is – so to speak. If you are stuck for ideas on what to serve your guest, have no fear. Below are some great ideas to send your guest away with an unforgettable experience.

Main course
British favourites and local ingredients

lamb_rump_0We know that choosing a main course can be especially difficult, if done right it can be the showstopper but choosing the wrong dish can lead to catastrophe.

For the past few years, more exotic dishes have been favourable, however, we are starting to see bridal couples return to classic English ingredients. Beales Gourmet are fortunate enough to be based in Dorset where they have a wealth of local ingredients right on our doorstep from traditional meats to locally sourced fish, mushrooms and summer fruits.

As such, our gourmet chefs have been busy creating exciting regional dishes in our kitchen’s which are set to delight our 2016 bridal couples. These include seasonal rump of Dorset Spring Lamb with spiced red cabbage, leek puree, gratin potatoes and a delicious red wine jus, providing a glorious taste of the great Dorset countryside!

Another classic Dorset dish, due to grace our wedding tables is our fresh Seared Bream Fillets, with luscious creamed potato, mussel, cockle, vegetable & white wine chowder. This appetising main is a delightful reminder of the fantastic seafood which is available across our island’s coastlines.

Tantalising textures

2016 desserts will be all about elegant presentations complimented by textures which truly excite the tongue as they play with your palate.

Our chefs have produced some fabulously creative desserts including chocolate brownies accompanied by a warm, sticky chocolate sauce, mouth-watering salted caramel ice cream and a crunchy-smooth pistachio praline; a dish which has already proved a favourite for our staff with a sweet tooth.

Chocolate-Raspberry-TorteAlso on the menu, is our irresistible Chocolate and Raspberry Torte with a thick chocolate ganache, tangy raspberry gel and popping candy for that extra tongue tickling sensation.

Another popular choice for those who favour fruit-base desserts has been our sweet Blackberry Cheesecake which is accompanied by an array of soft forest fruits.

For presentation, less can be more – such as our delectable Vanilla Crème Brûlée, with free range eggs and fresh vanilla pods, served with heart-shaped homemade shortbread guaranteeing a sweet finish to you wedding breakfast.

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