Savouring the Summer: Our Favourite dishes of the Summer season
With the changing of the clocks last weekend, the summer season of 2025 has sadly come to an end. We have had our busiest summer yet, with so many incredible weddings and events to be proud of. It’s around this time of year that our chefs review our menus, thinking about what has been a crowd pleaser and look ahead to trends for 2026. The team sat down and reminisced about what were this summers greatest hits.
Shallot and Balsamic Tarte Tatin with Basil Pesto
As every wedding guests knows, the best way to kick off a reception is with an abundance of canapés. One of the many perks of working for Doggart & Squash is the continuous trialling of our menus and we are all firm fans of the pancetta wrapped monkfish. Paired with courgette puree, fresh peas and mint, this canapé displays the best of British seasonal vegetables, whilst also feeling wonderfully indulgent. Another team favourite is the shallot and balsamic tarte tatin with basil pesto, a great vegetarian option that we adapt to match each season. The sweet-chilli glazed prawns with a coconut and peanut salsa has also been a front-runner. Our chefs Annabel, Amber and Charlie revisited the salsa recipe to accentuate the bold, aromatic flavours of the chilli and the peanuts to match the juicy, sweet prawns.
Sweet-chilli Glazed Prawns with a Coconut and Peanut Salsa
It’s no secret that the Isle of Wight produces some of the best British tomatoes during the summer months, and that’s exactly why it would be rude not to choose a starter that showcases just that. The Isle of Wight Heirloom Tomatoes with Crab has been popular this year, with the particularly warm summer producing the tastiest tomatoes. We pair the salad with organic sourdough from Bread Bread bakery which is exactly 15 metres from our kitchen, making for an excellent excuse to pop over to our neighbours and perform any necessary taste-testing.
Isle of Wight Heirloom Tomatoes with Crab and a Cherry Tomato French Dressing and Fried Capers with a Basil Oil
Keeping with tradition, beef has been the star of the show this year. Fillet, served with béarnaise, Swiss Chard and Crushed Rosevale Potatoes - mouthwatering, right? Our Essex-based meat suppliers Blackwell and Co. have provided exceptional cuts of the best British beef, and it was fantastic to visit them earlier this year.
Beef Fillet, served with Béarnaise, Swiss Chard and Crushed Rosevale Potatoes
Something sweet, perhaps? We have had a real mixture of clients choosing a plated pudding, or rounding off their meal with an array of sweet canapés. Both are fantastic choices, however there is something truly delightful about a little delicious mouthful of a mini pavlova or apricot frangipane tart. We understand that desserts aren’t for everyone, and this is a great way to minimise waste and get everyone up on the dance floor, whilst still ensuring that those with a sweet tooth are entirely satisfied.
It has been a fantastic season, full of delicious food and memorable moments. We cannot wait to welcome our 2026 couples to our kitchen for their tastings and get stuck into planning their menus.