Inspiration for a spring wedding menu featuring foraged wild leaves and edible flowers
Charlie

Sometimes emails land in your inbox that totally inspire you, I had one such email last week from Sarah at Eat My Flowers with her ideas for floral inspired menu. Immediately I was dreaming up a spring wedding picnic based on her menu ideas and thought that you all might like to be inspired as well.
Why not serve your wedding guests a slightly different take on the English afternoon tea, starting with dainty sandwiches filled with organic free range egg and wild hedgerow leaves. Almost too pretty to eat!

Sarah suggests “Swap one layer of the free range egg mayonnaise with a selection of wild leaves such as sorrel and hedge mustard, and edible flowers such wild rocket, violas and mustard. The peppery leaves and flowers make a novel alternative to cress.”




















