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Ivory towers of cake and fondant are an iconic wedding showpiece, though a trend afoot in the U.K. has some couples trading sweet for savory. Inspired by the Brits’ love for savory pastries, Sarah Pettegree, owner of Bray’s Cottage, near Holt on England’s North Norfolk coast, has created the pork wedding pie, a ceremonial centerpiece that adds an unconventional touch—and a bit of humor, she feels—to wedding buffets. Each tier features different savory flavors—the most popular incorporates caramelized onions and slow-cooked pork. The golden brown pies are stacked three or four high and adorned with fresh flowers and herbs. PHOTO: SARAH PETTEGREE |
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Kelly Senyei is an associate editor at Gourmet Live and author of the forthcoming Food Blogging for Dummies (Wiley, spring 2012).
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