A Wedding & a 70th Birthday Celebration

Another busy weekend for the team! Saturday we catered for the lovely Marcus & Rosie at Lodge Farm for their wedding. Leaving the house in a stunning car for the ceremony in her parents Church in Hitchin, Rosie looked stunning as did her bridesmaids in french navy blue.

They arrived back with family and friends to be greeted with Prosecco and beers on the lawn. The photographers soon had them running down the steps under a flurry of confetti to achieve some stunning shots!

Moving into the Tipi for dinner they chose a three course option of Aberdeenshire Smoked Salmon, Celeriac Remoulade, Soda Bread, Watercress, Caper And Radish Salad, Orange Dressing for Starter; followed by a main course of Rump Of Lamb, Pistachios, Blue Cheese Dauphinoise, Warm Salad Of Savoy, Peas And Baby Carrots, Lamb Jus; with a trio of desserts for Dessert consisting of Snickers Brownie, Clotted Cream; Raspberry And Caramelised Pistachio Brulee and a Glazed Lemon Tartlet, Raspberries, Hazelnuts. The guests commented on the food being deliciousand every plate came back scrapped clean!A delightful family and a happy day we had with them.

Then on Sunday we catered for Peter Robey at his 70th Birthday bash at Beechwood Park School. Being students their themselves and their children also attending it was a fitting venue to mark this day. The guests all dressed in school uniform and they had some characters being the headmaster and the nit nurse!  They also choose a three course dinner consisting of Artichoke And Red Onion Tart Tatin, Tomato Petals, Gremolata to start, followed by Poached Fillet Of Salmon Served On Dill And Cucumber Ribbons, Baby Charlotte Potatoes, Hollandaise Sauce With A Salad Of Baby Gem, Asparagus, Green Beans, Broad Beans And Radishes, Lemon And Chive Dressing: finished with a trio of desserts of Sticky Toffee, Salted Caramel Sauce: Apricot And Almond Frangipane Tartlet, Gooseberry And Elderflower Compote and Summer Berry Granola, Greek Yoghurt, Blossom Honey. A fun filled afternoon with lots of laughter!

 

 

 

 

Fairytale Wedding

Saturday we catered for the wonderful Drake family, Charly & Stephan, childhood sweethearts, held their reception at Beechwood Park School were they have met some 20years before. Using the school marquee which holds the ball the week before we built a marquee within the huge marquee to create a truly magical space fit for a fairytale wedding. And it was!

Arriving to the sound of the harp being played the 200+ guests enjoyed champagne and canapés at the entrance to the school. After photographs they moved through to the marquee to take their seats for a delicious wedding breakfast. We served starters of Salad Of Seared Duck, Pancetta, Watercress, Pink Grapefruit, Honey Lavender Dressing. A surprise of Opera singing waiters followed with all the guests singing along and even get up for the conga!

After the excitement we served their main course of Sirloin Of Beef, Blue Cheese Dauphinoise, Summer Vegetables, Toasted Almonds, Red Wine Jus. The beef had been resting throughout the singers which made it even more delicious! Trio of desserts followed of Snickers Chocolate Brownie, Vanilla Ice Cream; Raspberry And Caramelised Pistachio Crème Brûlée & Eton Mess, Blossom Honey, Strawberry Shortcake. Tea and coffee followed with homemade petit fours. Speeches left not a dry eye in the house and Stephan had secretly learnt to play the saxophone and he serenaded his new bride before their first dance!

A truly magical day with a band and and excellent DJ keeping them dancing throughout the evening. Our lovely bar staff kept the drinks flowing and everyone had a great day. Comments like ‘the best wedding ever’ I heard being said around the room! Great day had by all and once again a pleasure to look after such a wonderful family.

Wilson’s Wedding

A lovely day yesterday at Lodge Farm for Andy & Steph’s big day. With a ceremony in the secret garden to start followed by Prosecco and canapés on the terrace, the guests made the most of the beautiful weather and lazed around in the stunning grounds. Moving into the Tipi for dinner they choose the BBQ option, cooked to perfection by chefs David and Tim. Consisting of Honey, Soy And Chorizo Chicken; Monkfish, Tiger Prawn And Salmon; Marinated Haloumi And Vegetable; Rosemary, Honey And Garlic Lamb Cutlets. Accompanied by Homemade Coleslaw; Rocket, Toasted Pine Nuts, Parmesan, Balsamic Dressing; Roasted Med Vegetables With Lemon And Garlic Olive Oil and Cajun Roasted Sweet Potato Wedges. For dessert they had chocolate brownies and strawberry’s. A great band played throughout the evening and with the tipsy pony keeping everyone well refreshed, they had a great party! Leaving to a line of sparklers Steph & Andy ran up to the house amid cheers and laughter! A lovely couple and a brilliant day had by all.

Summer Blossom Wedding!

Fabulous day yesterday at the impressive Brook Farm for Sophie and Josh’s big day! The ceremony took place besides the lake with all the trees lined in pink blossom, which complemented the bridesmaids dresses in soft pink and the groomsmen’s tie’s; it looked absolutely stunning. With a clear span marquee again full of blossom tress it was a breathtaking backdrop for such a lovely couple! A lot of thought and effort had gone into the planning from Sophie & Josh and they were over the moon with the result.

Arrival drinks of Pimms and Prosecco served by the lovely Kingfisher staff accompanied the canapés. Speeches started the meal from Dad, and Josh and then a lovely heartfelt poem written and read by Sophie’s Mum left not a dry eye in the room!

They choose a 3 course dinner with a starter of  Salad Of Seared Duck, Pancetta, Watercress, Pink Grapefruit, Honey Lavender Dressing; followed by Sirloin Of Beef, Blue Cheese Dauphinoise, Tender Stem Broccoli, Toasted Almonds, Red Wine Jus; finished with a trio of desserts consisting of Snickers Chocolate Brownie, Clotted Cream; a Lemon Posset Tartlet, Strawberry Sauce and Eton Mess, Blossom Honey, Strawberry Shortcake. Delicious, all the guests commented on how delicious it was, especially the beef cooked to perfection by John, David and Jemima.

An evening band and DJ rocked the night away and with Ian, Rosie & Milly keeping the drinks flowing from the bar it was a truly magical day for them. An absolute pleasure looking after another wonderful family.

 

Busy Busy Hot Days!

The Kingfisher team have been working hard over the last week and in this heat that is no mean feat!

Thursday we did a BBQ at Venue 360 for 200 guests, Jemima and Dan cooked a delicious meal in the summer sunshine. I promoted Kingfisher business lunches at Regus in St Albans, complete with cakes by Jemima, I met some lovely, hopefully, new clients who were blown away by our variety of choices they could have, rather than just being sandwiches!

Friday evening John and I cooked and served Steve & Tracy and their guests at their home in Brookmans Park. This was a private dinning experience that they had won at the auction at the Verulam Ball last year. Its a special service having staff in your home serving drinks and food. They had canapes to start followed by a 3 course dinner of Twice baked goats cheese souffle, figs, honeyed pecans, herb salad, parmesan cream followed by Roasted rump of lamb, roasted chantennay carrots, asparagus, colcannon cake, mint hollandaise. For dessert they choose Glazed lemon tartlet, raspberries, clotted cream, caramelised hazelnuts. Delicious! tea & coffee with homemade petit fours and cheeseboards completed the meal. A pleasure to look after them.

Then on Saturday we catered for Helen & Alistair’s wedding at Lodge Farm. A Scottish themed wedding with the guests arriving to the sound of bagpipes; they were greeted by staff with ice cold Prosecco and canapés and soon relaxed on the lawns in deck chairs and picnic blankets to make the most of the glorious weather!

The kitchen team worked tirelessly in the heat in the catering tent producing the most delicious 3 course meal. For starter they choose Poached salmon and tiger prawn tian, lemon and parsley mayo, bloody mary dressing, pickled cucumber, rocket leaves, followed by Carved Marinated Sirloin of Beef accompanied by Roasted Med vegetables, Asparagus and Green beans; Rocket, pine nuts, parmesan, balsamic oil; and Parmentier potatoes. For Dessert they choose a trio of glazed lemon tartlet, Sticky toffee pudding and Eton Mess.

Evening food of Fish and chip cones and mini burgers completed the menu. With dancing and the drinks flowing from The Tipsy Pony, the family and guests had a really enjoyable day, that once again was a pleasure to be part of for the Kingfisher team, we would just prefer it to be a bit cooler!!

A Different Style of Wedding

Something different for us yesterday at Lodge Farm, rather than a Tipi or a marquee we set up the wedding breakfast in a Yurt. Very cosy circular space and once decorated it looked amazing.

Jake & Alice had a blessing in the secret garden to start their day, a very emotional ceremony with Jake in tears when he saw his beautiful bride walk down the isle. This was followed by Peach & Raspberry Bellini’s and Canapés served in front of the house. Moving into the Yurt for dinner they opted for their guests being designated carvers. This was so funny watching them in their chefs hats attempting to carve the lamb professionally! They didn’t know they would be picked and one poor lady said she wouldn’t of had so many Bellini’s beforehand had she known! To accompany the meat we served bowls of Greek Salad; Roasted Med Vegetables; Homemade Redslaw and Garlic & Rosemary potatoes. For dessert they had a trio consisting of Dark Chocolate Torte, caramelised bananas, chantilly cream; Raspberry and caramelised pistachio creme brûlée; and Eton mess, blossom honey, strawberry shortcake.

After some very comical speeches the guest moved outside so we could turn the Yurt into and evening space, complete with live band, circular dance floor and flashing lights. The guests all partied hard and had a fabulous evening. Hog Roast and cones of chips kept them going and drinks flowed from the Tipsy Pony!

A fun day with a lovely couple, family and friends, we thoroughly enjoyed looking after them all.

Perfect summer wedding at Lodge Farm

On Saturday we catered for Sam & Jonny’s day at the beautiful Lodge Farm. Sun shinning, garden games, acoustic guitarist, Pimms and Canapés made it the perfect setting for a lovely couple, it looked stunning, what every bride dreams her wedding day will be like!

For the wedding breakfast they had Kingfisher signature BBQ consisting of Pork and ale sausages; maple glazed boneless chicken thighs; chicken satay with peppers and onions; charred and glazed mini beef brisket steaks. All accompanied with Roasted med vegetables, mixed baby leaves and homemade coleslaw. Trio of desserts followed including Jonny’s favourite Chocolate brownie with clotted cream.

Lots of teary speeches followed and evening guests arrived to the resident DJ who got the party going. Lots of dancing and happy faces, especially in the Clara Caravan photo booth, even we made an appearance! Great day had by all, with another wonderful family!