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By Executive Head Chef Mariusz Rojek
When it comes to your wedding menu, the starter is essentially your opening act – the first impression that sets the tone for the entire dining experience. It’s an important course, as often guests have not eaten for quite a long time and are eagerly awaiting the wedding reception to begin. As Executive Head Chef here at Lucan Spa Hotel, I take great pride in crafting starters that are not only beautifully presented but also rich in flavour and balance.
Below, I’m sharing a few of my personal favourites from our wedding starter menu – including the pros, potential considerations, and some advice to help you choose what’s right for your special day.
Golden Deep-Fried Wicklow Brie with Mixed Berry Compote
Why I love it: It’s rich, indulgent, and always a crowd-pleaser. The contrast of warm, melted Irish Brie with the sharpness of the berry compote is classic.
Pros: Vegetarian-friendly, visually striking, perfect for autumn/winter weddings.
Considerations: Can be filling – best balanced with a lighter main course choice.
Photo: Golden Deep-Fried Wicklow Brie with a Mixed Berry Compote & Seasonal Salad
Buttermilk Fried Chicken Caesar Salad
Why I love it: A modern take on a classic – the buttermilk marinade gives the chicken a juicy tenderness with a crispy bite.
Pros: Familiar, satisfying, and always well-received by guests.
Considerations: Not suitable for guests avoiding fried foods.
Chef’s Tip: If you want a more elegant twist, consider our grilled version for a lighter start.
Silverhill Confit Duck Leg with Braised Red Cabbage & Orange Sauce
Why I love it: This dish has a rich depth of flavour, perfect for winter weddings or couples who want something a little different.
Pros: Hearty, bold, and luxurious – great for duck lovers.
Considerations: Best for smaller guest lists where adventurous palates are welcome.
Chef’s Tip: Works beautifully with a Pinot Noir or spiced red wine.
Smoked Salmon Roulade with Stuffed Cream Cheese & Mixed Seafood
Why I love it: It’s elegant, light, and looks stunning on the plate. The roulade brings a little theatre to the starter course.
Pros: Light yet luxurious, a great seafood option.
Considerations: May not appeal to guests who don’t like seafood or smoked flavours.
Chef’s Tip: Ideal for summer weddings or seaside-themed celebrations.
Goat’s Cheese & Roasted Red Pepper Tartlet
Why I love it: This vegetarian option is bursting with flavour and colour – perfect for balancing a heavier menu.
Pros: Vegetarian, colourful, and full of character.
Considerations: Strong cheese flavour – best for guests who enjoy bold taste.
Chef’s Tip: Serve with a lightly dressed rocket salad to keep it fresh and bright.
Duo of Melon with Parma Ham & Lemon Thyme Syrup
Why I love it: Light, fresh, and perfect for spring or summer weddings. The thyme syrup adds a lovely herbaceous twist.
Pros: Light and refreshing – ideal if you’re serving a rich main course.
Considerations: Simple flavours – not ideal if you want something indulgent.
Chef’s Tip: A sparkling wine or prosecco pairs beautifully with this starter.
Photo: Duo of Melon with Parma Ham drizzled with Lemon Thyme Syrup
Final Word from the Kitchen
The right starter should reflect your personality as a couple, set the mood for your meal, and complement the rest of your menu. Whether you’re aiming for elegance, comfort, or something a bit more adventurous, I’m always happy to guide you through the tasting process and help you create a menu that fits your vision perfectly.
Keep an eye out for my next post where I’ll be diving into some soup and sorbet favourites and sharing more advice from behind the kitchen pass.
Bon appétit,
Chef Mariusz Rojek,
Executive Head Chef – Lucan Spa Hotel.