KINGSTON MAURWARD
Home of the agricultural college , Kingston Maurward ’ s 18th-century mansion house , with its terraced lawns and lake , proves a perfect setting for a traditional wedding
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For Head Chef Chris Stockman , wedding catering is a regular outlet for his talents , with the ability to plunder the college ’ s locally bred , free range meat and homegrown produce , as well as local supplies from Jurassic Meats and Grainger ’ s in Dorchester . Wedding parties at the mansion house tend to be quite traditional , so Chris created six different menus for winter and summer , according to budget , with a choice of five starters , four mains and four desserts .
“ You get two or three generations at a wedding , so you have to cater for everyone ,” Chris explains . The full-service , three-course sit-down menu is balanced as an option with a hot buffet , barbecue , or evening light bites menu that includes fish and chips , hot crust pies and ciabatta bacon rolls . Whatever the choice , the venue benefits from having the resources and staff to pull it off . “ Weddings are about organisation and the facility ,” says Chris . “ We did a wedding about three months ago , and the customer wanted a New York Steak with potatoes and Portobello mushrooms . Steak and chips in other words , but the finest steak ,” Chris remembers . There ’ s a good reason why steak rarely features at a large wedding , apart from the cost , in that it ’ s almost impossible to deliver anything other than welldone steaks by the time each table is served . But Chris rose to the challenge . “ It looked stunning ,” he says . “ Logistically a nightmare , but we got it perfect .”
Kingston Maurward College Dorchester , DT2 8PY 01305 215000 www . kmc . ac . uk / weddings
CUMBERLAND HOTEL Whether you go for classic British or a modern menu , this chef serves up special food in one of Bournemouth ' s most striking hotels
Hosting your reception in a hotel takes away so many of the planning headaches . Oceana Hotels hosts weddings at four venues in Bournemouth ; The Cumberland , The Suncliff , Ocean Beach Hotel , and the Best Western Hotel Royale .
At The Cumberland , renowned for its striking Art Deco exterior and clifftop location , Head Chef Jhouie Cruz serves a classic British and modern wedding menu , with the option of creating a bespoke menu for the all-important wedding breakfast . Currently , Jhouie is helping to develop a new Food Stall menu with a selection of fish and seafood , charcuterie , vegetarian delights and cheese .
The hotel helps guests plan their ideal Gala menu from a variety of seasonal packages according to budget , from the three-course Gala wedding breakfast to a roster of special packages that showcases the restaurant ’ s legendary Sunday roasts , buffets , BBQs , and hog roasts . All draw on the ready availability of fresh local seafood and prime Dorset meats .
“ My favourite so far was a modern Spanish Tapas banquet ,” says Jhouie . “ The food and wonderful aromas really stood out ”
The year ahead will see food as a highly evocative part of the experience . “ Botanicals are blooming everywhere ,” he says , “ like pretty edible flowers on the plate . More informal food will also become more popular . But quality is still key .””
Cumberland Hotel 27 E Overcliff Drive , Bournemouth , BH1 3AF 01202 298350 www . cumberlandhotel . oceanacollection . com
{ www . menu-dorset . co . uk