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Fit for a king - Hampshire's top chefs ultimate wedding breakfast

PUBLISHED: 15:37 16 March 2011 | UPDATED: 19:00 20 February 2013

Fit for a king - Hampshire's top chefs ultimate wedding breakfast

Fit for a king - Hampshire's top chefs ultimate wedding breakfast

With Kate and William opting for a more unconventional royal buffet, Hampshire's top chefs think about what they would serve as their ultimate wedding breakfast

The venue: Chewton Glen, New Milton
The chef: Luke Matthews


The menu:
English Asparagus,slow poached duck egg, truffle hollandaise


Loin of Jurassic Coast Rose Veal, crispy sweetbread, carrot puree, pomme anna and purple sprouting broccoli, maderia sauce


Tian of Yorkshire Rhubarb, strawberry and lemongrass sorbet


Luke says:
I am a true romantic at heart and feel that the wedding breakfast for all couples, including the future King of England, should be a delicious menu containing the finest local ingredients, cooked simply and served with flair, imagination and a little love to delight the taste buds of the assembled guests. The finest local asparagus is grown just a few miles from Chewton Glen at New Lane Orchard in Bashley and the roasted loin of Rose Veal comes from across the border
in Dorset to serve for the main course.



The venue: Vatika, Wickham
The chef: Jitin Joshi


The menu:
Confit Duck Samosa, Black Lentil Puree, Clove and Apple Chutney


24hr Lamb Shoulder, Israeli Cous-cous, Spiced Jus


Star-Anise Panacotta, Poached Pear, Caramelized Milk


Jitin says:
Weddings at Vatika are a unique and special occasion. I wanted to create a spectacular menu that encapsulated the sense of occasion whilst still keep in line with the general ethos of the restaurant. We were tasked with keeping dishes simple to a point, without compromising on style and presentation. We use the freshest, locally sourced ingredients we have available to us and here in the Meon Valley we are blessed with the best! For our wedding menus Ive added some of our signature dishes such as 24hour slow cooked Lamb shoulder and Star-anise panacotta, poached pear, and caramelised milk.



The venue: Verveine Fish and market restaurant, Milford on Sea
The chefs: David Wykes


The menu:
Wild asparagus with free range yolk & truffle, wild garlic and girolle emulsion


Lymington crab, samphire, sea purslane and beach herbs


Solent lobster, ceviche of scallop, wild flowers, borage & wood sorrel


Home smoked Norman Court Estate venison, Foie gras custard & confit cpes


Quail en croute wrapped in brioche pastry sat on a light fricasse of truffles, barley and artichoke


Sway goats cheese with textures of grape, vinaigrette from local hay ash


Flavours of mango and rhubarb with different temperatures and textures


Coffee with petit fours based on the tastes and smells of flowers and chocolate


David says:
For our celebration menu, I have taken what I feel is the best produce our area has to offer. We have a wonderful coastline which as a fish restaurant we really make the most of, and we also have a forest where in season we are able to source wild flowers, game and mushrooms to name but a few. Dishes like the lobster and crab are sourced from the Solent which we are very proud to be able to utilise and the venison is shot by our own private game keeper locally.


The venue: The White Horse, Ampfield, Romsey
The chef: Dan Gover


The menu:
St George mushroom, thyme and black truffle panna cotta


Oxford Isis cheese, roasted baby leek and lemon thyme souffl with spring vegetable and wild garlic risotto


Fillet of wild sea bass, jersey royal fondant potatoes, asparagus puree,
scallops with Portland crab crust and pink grapefruit dressing


Ginger, pear sorbet with elderflower foam


Lamb rump, braised lamb shank and confit lamb loin, cauliflower and potato gratin, minted pea puree, red watercress and hazelnut jus


Gordons Gin and tonic jelly with pickled cucumber and preserved lemon


Apple, mango and vanilla tart tatin, pineapple soup, dark rum foam and caramel ice cream


Coffee and truffles


Dan says:
As with all our events at The White Horse the menu is carefully chosen using, where possible, local and seasonal fare. With the Royal Wedding menu, we have included locally farmed asparagus, watercress from the world famous watercress beds in Alresford and the leaves and flowers of the fresh wild garlic that we will include in our souffl is picked, almost to order from nearby fields, the location of which is a closely guarded secret. To give the menu a light hearted but very British touch we have used St George mushrooms, Jersey Royals and my personal favourite, Gordons Gin and Tonic jelly.



The venue: The Anchor Inn, Lower Froyle, nr Alton
The chef: Kevin Chandler


The menu:
Coronation chicken terrine with apricot chutney


Braised, rolled lamb shoulder, peas & broad beans, pan haggerty & meat juices


Black Forest Eton Mess


Kevin says:
A truly royal dish eaten by previous Monarchs, Coronation Chicken was devised for The Queens Coronation in 1953 and by adapting this classic dish into a terrine, it keeps the warm spices contrasting with the tangy apricot, whilst giving it a modern twist for modern Royals. William and Kate will start their married life in Wales and so I am sure they will all appreciate the unique tenderness and sweetness of Welsh lamb, served with Hampshire new season peas and
broad beans.



The venue: Lainston House, Sparsholt
The chef: Andy Mackenzie


The menu:
Confit Test Trout, Watercress Risotto, Crisp Fennel Salad


Beef Sirloin, Oxtail Ravioli, Shallot Puree, Broad Bean Bacon Fricassee


Deconstructed Queen of Puddings


Andy says:
My menu would be fit for our future King because it comprises Hampshires finest ingredients, cooked in a delicate way so that the food is able to deliver its own flavours to the dish. Food Heroes is a Lainston House initiative to promote and work with local suppliers, so we can source the very best seasonal produce in and around Hampshire and develop excitingly varied menus. With this in mind, this particular menu uses the finest, freshest ingredients from our local food heroes including brown trout caught on the River Test from Graham Purbrick of New Forest and beef from Jody Schechters renowned organic Aberdeen Angus herd at Laverstoke Park.



The venue: The Aviator, Farnborough
The chef: Andrew Donovan


The menu:
Wild St Andrews smoked salmon served with asparagus and a sauce grebeche.


New season Welsh lamb 2 ways a roasted rack served with a braised shoulder, black pudding colcannon and baby artichokes.


Gin & tonic sorbet served with elderflower foam and lemon syrup.


A selection of Englands finest cheeses includingColton Bassett Stilton, Montgomeryshire Cheddar, Stinking Bishop and Sussex Slip Knot Goats cheese


Yorkshire rhubarb trifle, served with a champagne sabayon.


Andrew says:
The Royal Wedding is the most fantastic occasion to showcase British produce to the entire world, and we should be using it as a stage to promote the very best of British! I think a wedding should always be about the 2 people getting married, no matter on how big a scale the ceremony might be, it really should be personal to the bride and groom which is why for Kate and William I have used the very best ingredients on offer to them in their own country.

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