Another busy week for us catching up with our couples getting marries this year. We offer individual tastings so they can try out their preferred choices in the comfort of our kitchens; it also gives us the opportunity of spending time with them running through their day and understanding the style they envisage. They then not only get to try the delicious food but understand us as a company and what we can do to help make their day exactly as they want.
Our first lovely couple getting married in May opted for a 3 course meal and tried Twice baked goats cheese souffle, figs, honeyed pecans, herb salad, parmesan cream and Mozzarella and pesto arancini, basil, roasted tomato and chilli sauce for starters. Followed by Braised shank of lamb, buttered mash, redcurrant and mint jus, crispy leeks, honey glazed roots and Parmesan chicken breast, summer vegetables, salsa verde, saute baby new potatoes, parmesan crisp and Sirloin of beef, blue cheese dauphinoise, seasonal vegetables, toasted almonds, red wine jus.
For dessert they tried the trio of desserts; all our desserts can be served this way and is a popular choice so they don’t have to choose just one! It also has the wow factor on the day when it is being served. They choose Passion fruit posset, coconut shortbread, pineapple compote; Sticky toffee, salted caramel sauce and Eton mess, blossom honey, strawberry shortbread.
A different style of catering for our next couple, getting married in June they opted for ‘posh’ BBQ served to the tables. This style includes 4 side dishes that the guests can share and the ‘meat’ element is served by the staff. This offers lots of choice for the guests. They choose Chicken Satay with peppers and onions, Rosemary, honey and garlic lamb cutlets, Tiger prawn and scallop skewer, Marinated haloumi and vegetable skewer and Charred and glazed mini beef brisket steak. To accompany these they choose Roasted Mediterranean vegetables, garlic, lemon, parsley and olive oil, Caesar salad, Homemade slaw and Baby potato salad, cornichons, red onion, dijon mayonnaise.
Our next couple with their big day in September wanted the relaxed sharing style for their day, so they choose for starters our sharing platters of Anti Pasti – Proscuitto, bresola, baby chorizos, salami, breads, olives, balsamic oil and Fish – Smoked salmon, mackerel pate, marinated tiger prawns, breads, caper and parsley butter, cornichons. For main course they wanted either a plated meal of Lamb Shank or a sharing board of Sirloin of beef, homemade yorkies, horseradish cream. This we discussed with nominating a designated carver on each table, this is the style that works well and brings a surprisingly funny element to the meal! Our Back to school mini pudding board consisting of Snickers brownies, Rice pudding brulee, Coconut and jam sponge, Spotted dick, Custard was their choice of desserts.
Sirloin of Beef again for our next couple getting marries in July, but served plated to the tables with sides of veg, potatoes and jus for guests to hep themselves. Followed by a delicious trio of desserts. Again they tried Passion fruit posset, coconut shortbread, pineapple compote; Sticky toffee, salted caramel sauce and Eton mess, blossom honey, strawberry shortbread and also Dark chocolate torte, caramelised bananas, Snickers chocolate brownie, clotted cream and Glazed lemon tartlet, raspberries, clotted cream, caramelised hazelnuts. They need to choose their favourite 3!
Canapes, followed by a BBQ served to tables for our next couple getting married in August. The canapes they choose to try were Bruschetta, vine tomato, rocket pesto; Mozzarella and pesto arancini; Cumberland sausage, soy, honey, course grain mustard; Fish and chips, tartare sauce; Chorizo, crispy potato; Mini yorkie pud, beef fillet, horseradish and watercress cream and Caramelised onion and applewood tartlet. The BBQ options were Marinated haloumi and vegetable skewer; Tiger prawn and scallop skewer; Chicken Satay and Skewers of beef marinated in coriander, chilli, ginger and lime.
Our final couple, getting married in late September wanted a slightly autumnal feel to their day, so opting for honey glazed roots as their vegetable of choice, which we are happy to add to any main dish. They tried Canapes followed by Braised shank of lamb, buttered mash, redcurrant and mint jus, crispy leeks, honey glazed roots; Pork tenderloin, creamed potatoes, roasted squash and red onions, crispy pork belly, sticky jus and Kingfisher ‘pie and mash’ of Chicken, ham, leek. A tricky decision to make as they loved them all! Dessert was easier they only choose 3 to try and loved them all! Raspberry and caramelised pistachio crème brulee; Sticky toffee, salted caramel sauce and Bramley apple and blood orange crumble, cinnamon spiced crème anglaise.
Lovely to meet everyone and enjoy their excitement in the planning of their special days. We so look forward to working with you all in 2018!
The New Year has started with a busy bang! We have been exhibiting with Rothamsted Manor as their preferred supplier at Knebworth Wedding Fair, meeting lots of new potential clients and establishing relationships with suppliers, both old and new. Everyone is in great spirits and excited about the year ahead!
We have also been meeting lots of our 2018 Brides and Grooms for their food tastings. Plate after plate of delicious food, hard to make a single decision! It is so lovely to chat with them about their special upcoming days, such enthusiasm and excitement! Its going to be great year . . . so looking forward to it!
Finally we have completed December which has turned out to be one of the busiest months of the year! Christmas Parties, corporate lunches, Christmas Dinners and a Wedding has filled our final month of the year. We have fed over 2500 clients with delicious turkey dinners, homemade pies, canapés and desserts, it has been an achievement by both kitchen and FOH staff.
We have catered for Luton Town Football Club Christmas Party; Aldwyck Christmas Party; Hightown Christmas Party’ Parmiters Headmasters’ leaving dinner, Knights Templar Prom at Spirella; Spirella Staff Christmas Party; Roundwood Junior School Childrens Christmas Lunch. We have also run four party nights at Venue 360 with various companies booking tables for a 3 course Christmas party.
Although it was hard work, especially with the prep, we all kept on smiling and delivering great plates of food one after the other. We have had great feedback from all these clients and hopefully December will look at prosperous for us next year!
Merry Christmas and a Happy New Year!
Steph & Andy – 1st July – Lodge Farm.
What a wonderful wedding and a lovely couple to cater for. It was such a pleasure being part of their special day. Now we see all our efforts greatly reviewed and yet another one in print!
These are the highlights, but read the full article at
THE VENUE | Lodge Farm House, Kings Walden, Hertfordshire.
Lodge Farm House was the first wedding venue we looked at. We booked our date in just 3 weeks after getting engaged, we knew the venue was exactly what we wanted! We loved that you could DIY here. We chose a tipi reception with ‘posh BBQ’ catered by Kingfisher Caterers, after our outdoor ceremony. At Lodge Farm you had the farmhouse for the whole of the weekend, which meant me and my bridesmaids could stay the evening before and have that ‘at home’ feeling. Laura the event contact on the day was absolutely amazing and great fun, she felt like a guest! Lodge Farm is an immaculately maintained homely venue, which looks magical in the evening covered in lit up fairy lights and lanterns.
THE FOOD | Post ceremony canapes were served while guests chatted and drunk fizz in the sunshine. We then had our sit down BBQ (chicken & chorizo skewers, fish skewers, halloumi and med veg and lamb cutlets, all served with sweet potato wedges and salad selections). For the evening food we wanted a festival feel and so we had fish and chip cones being handed out, which went down a treat by that point! All catering was provided by Kingfisher Catering in a small catering tent at the back of the tipi, the quality of food was absolutely spot on and we still have so many compliments now!
Another Charity Ball last Saturday for us at Venue 360. The room was transformed into a glittery arena for what was a very successful fundraising evening. Mary Seacole was a nurse during the Crimean War and although her rich patients paid, she treated the poor for free. Sponsored by Elmecom, the charity provides housing for single homeless people within the community amongst many other homeless projects.
The guests arrived to a champagne reception then took their seats for an evening of entertainment and prize giving. They chose a meal consisting of Leak & Potato Soup, Gruyere Toasty and Crispy Leeks; followed by a choice of Roasted Chicken Breast, Sage & Onion Stuffing, Bubble & Squeak, Seasonal Vegetables, Red Wine Jus or Roasted Salmon Fillet, Bubble & Squeak, Seasonal Vegetables, Dill Cream. Desert was a Vanilla Cheesecake with Raspberry Coulis and Honeycomb Shard.
An auction followed to raise money and then dancing completed the evening till they took their carriages at 1am. A great evening for us to be part of.
A beautiful crisp Saturday found Dan, Ian and their team at Hinwick House in Northamptonshire to cater for the wedding of Samantha and Oliver.
They had their ceremony in the stately home and then a reception of Prosecco outside in the stunning grounds. This was accompanied with a cheese and wine tasting banquet in one of the many reception rooms.
Two starters were chosen during the tasting session. So the guests had a choice of baked goats cheese soufflé with figs, honey pecans , herbs and Parmesan cream, or a roasted butternut some blush tomato and blue cheese tartlet with herb salad and roasted pepper tapenade. Hard to choose!
Main course was a medium rump of lamb served with mint dauphinoise, pistachios and winter vegetables, with lamb jus. The Vegetarian option was a black olive polenta, sweet potato fondant, field mushroom crumble and sweet pepper coulis. A trio of desserts completed the meal.
Fireworks and a signature hog roast was served in the evening. The band ensured the celebration continued late into the night. A “winter warmer “ of a wedding in a stunning venue. A delight to have been part of the happy couple’s day.
Dave, Tim, Holly and myself looked after the 150 guests at the Verulam Glitter Ball. This is the 4th year we have catered at this event. A very lively evening with a magician, plenty of games, an auction and lots of dancing! The food is served by the pupils of the school giving the young boys and girls an insight into catering. Great fun as always, thank you for having us!
On Saturday we catered for the lovely Whetstone family to celebrate the wedding of their daughter Tanya and her husband Sam, at their stunning home in Ampthill. An autumnal feel both in the marquee and outside with fallen leaves, pine cones and pumpkins, it was the perfect setting.
Almost 200 hundred guests made their way back from the church and were welcomed with glasses of Cremant Champagne and canapés served by our attentive staff, including a hot Pumpkin Bisque Shooter With Toasted Pumpkin Seeds, very warming.
They then moved into the marquee for some warmth and a delicious three course dinner, prepared by John, Dan, David, Tim & Phil. The menu was started with Roasted Sea Bass, Wilted Spinach, Broad Bean And Tomato Veloute, Lemon Oil, Soft Herbs served with warm flavoured breads and butter. For main course they chose Beef Wellington, Roasted Artichokes, Celeriac Puree, Madeira Jus; served with Sautéed Leek, Peas , Savoy Cabbage, Julienne Carrots, Toasted Hazelnuts accompanied by extra jugs of the delicious jus.
After a speech from Martin, Tanya’s Dad and from Sam they tucked into a signature trio of desserts of Sticky Toffee, Butterscotch Sauce; Chocolate Salt Caramel Tart and a Passion Fruit Posset, Pineapple Compote, Coconut Shortbread. Tea & Coffee was served along with a dessert wine for those who wanted that extra sweet taste.
A Best Man’s speech left everyone crying with laughter, and we opened the bar to serve Expresso Martini’s and Dark & Stormy cocktails along with the usual beers, gin & tonics and wines. Fireworks and open fires set the theme for the evening and a live band kept everyone dancing till the early hours, a wonderful celebration.
We had lots of fantastic comments about the food and our ever accommodating staff which meant so much as the family have been in the hotel and catering business for years! If we managed to impress them . . .
So happy to of been a part of this wonderful day.