Spring Wedding Menu Planning

When is Spring?

There are two answers to this question of course and the dates vary every year. Here are the dates for 2017;

Meteorological spring will begin on the 1st March 2017 to 31st May 2017

Astronomical season will begin on 20th March 2017 to 20th June 2017

However, for most it is when the buds are on trees, daffodils are appearing and the birds begin tweeting in the morning. Once the clocks “Spring forward” it is most certainly Spring in our eyes!

When it comes to the new season and menu choices, we immediately think of fresh shoots, jersey royals and spring Lamb but the reality is that food varies hugely in Spring and it is extremely dependant on weather.

This brings us to your Spring wedding menu planning, we always start with the main course, are you serving meat or fish? If it’s meat, think about where your wedding falls in comparison to Easter. Most families will serve lamb at this time of year, so why not opt for Duck or Guinea Fowl as an equally seasonal alternative?

Smoked fish is a fantastic choice for a starter, a ravioli with a fresh herb emulsion or a lightly smoked haddock tartar?

For dessert, English fruit is scarce other than Rhubarb, so think about richer desserts using chocolate, honey & pine nuts? A mocha panna cotta? Or be bold and serve a semi savoury dessert, a blue cheesecake with caramelised pears and walnuts is an exiting addition to any Spring Menu.

We have recently designed two new Spring sample menus and are pleased to share them with you below;

Spring into modern British


Smoked lamb loin, mint jelly on a crisp rosemary infused croute

Chilli & coriander crab salad in a crisp wonton cup

Jersey royals baked with purple broccoli & stilton

Minted pea tarts with crème fraiche & pea shoots


Seared dukkah rubbed scallops, cauliflower puree, roast cauliflower “cous cous”, chorizo & banana shallot dressing with baby sorrel shoots

Crown of “roast chicken”, filled with bread sauce & smoked bacon stuffing, crisp potato fondant, long stem broccoli, confit heritage carrots & rich jus

Fresh gooseberry tart with almond pastry, served with elderflower sorbet


The New Season


Shots of chilled baby watercress soup with lemon crème fraiche & toasted pumpkin seeds

Goats curd cheesecake with gooseberry compote

Soused red mullet, orange and edible flowers on a shard of five seeds

Rabbit & chervil ballotine with rhubarb “jam”


Handmade single fresh asparagus ravioli, toasted pine nuts, herb emulsion & red amaranth

Duo of Barbary Duck, seared breast and a croquette of confit leg served with goats cheese mash, young spring vegetables and a rich jus

“”Rhubarb & Custard”

Deconstructed rhubarb crumble with a hint of ginger and our famous custard ice cream


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