This quieter time of year is a great opportunity for food thinking. I love menus that are a bit of a visual play on words and like every food related element to have a bit of a wow factor. Obviously at Lunga we have an abundance of local and seasonal produce to play with: Langoustines, scallops, beef, venison. Wild garlic in the spring; organic salads. Home- made desserts. The food we serve here at Lunga is a significant part of anyone's Scottish wedding, so we give it a lot of thought and a lot of love.
We're also mindful that celebration food should be first and foremost about what you want, and the Lunga team work really hard to design menus that reflect your style and your personality. Below, you'll find pictures of some of the food I prepared last year (at a number of venues) - but it's the style and the sense of food that I hope might get you thinking about your own wedding meal. The Lunga kitchen team genuinely enjoy being a part of what will make your celebration so individual.
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| a cluck of lemon possets |
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| white chocolate and pistachio meringues - back by popular demand! |
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| what my lovely son (Ben) used to call grass |
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| beetroot and seville orange pate |
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| tea smoked salmon, apple and fennel salad wit chicory |
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| lamb cutlet nibbles |
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| A solitary lemon posset with peanut brittle |
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| China cup cakes from The Hidden Lane Tearoom |
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| nibbles |
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| part of a cheese table |
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| smoked salmon blinis and chocolate (not at the same time, of course!) |
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| liquid refreshment and lavender fairy cakes with chive flowers |
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| nibbles |
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| squat lobster with lemon mayo (and a lovely sunset) |
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| beetroot and radish pate |
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| nibbles |
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| a veritable tea set of china cup cakes |
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| the start of the venison casserole |
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| Scottish anti pasta nibbles |
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