Beautiful Venues

Last weekend saw us catering for Amanda & James at the stunning Rothamsted Manor in Harpenden. A delicious 3 course menu consisting of  Twice Baked Goats Cheese Souffle, Fig, Honeyed Pecans, Herbs, Parmesan Cream for starters; Chicken Breast, Warm Salad Of Chorizo, Green Beans, Butternut And Baby Spinach, Champ Potato, Madeira Jus for main course and a trio of desserts consisting of Sticky Toffee, Salted Caramel Sauce, Eton Mess, Blossom Honey, Strawberry Shortcake and a Chocolate Brownie And Honeycomb Sundae. All cooked by Dan and David, it looked and smelt scrumptious! A beautiful day for a beautiful couple.

 

We also catered for Lizzie & Sam at Lodge Farm. With a blessing first on the lawn in front of family and friends, we just managed to get a big cheer and confetti thrown before the British summer weather greeted us again with the heavens opening! everyone ran for cover into the marquee! Drinks and canapes were served followed by a delicious BBQ cooked by John and Jemima. They choose Pork And Apple Sausage; Honey, Soy And Chorizo Chicken; Marinated Haloumi And Vegetable and Lemon Salmon Skewer. This was accompanied by bowls of Ras El Hanout Spiced Cous Cous, Feta, Mint And Pomegranite; Vine Tomatoes, Boccocini, Red Onion, Rocket Pesto; Root Vegetable Slaw, Apples, Walnuts, Spiced Mayo and Rosemary And Garlic Roast Potatoes and Cajun Roasted Sweet Potato Wedges.

Dancing to Disco nights and keeping the girls in the Tipsy Pony busy, the guests had a fun evening. A delightful couple to look after, a great day despite the weather!!

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Beautiful Wedding at Brook Farm

Last weekend we catered for Holly and Jason who chose the stunningly beautiful Brook farm for their wedding reception.  Tipis set on the side of the lake gave a very rustic relaxed feel. They arrive to a champagne reception with Salmon Bellini’s, Mini Yorkshire pudds with rare beef fillet topping and tomato pesto bruschetta.  

Tim and Dan set the BBQ’s outside and the guests came and helped themselves to a delicious selection of hog roast, home made burgers, Halloumi skewers, sausages, and marinated chicken.  These well accompanied with skinny fries, jacket potatoes, and freshly made salads. We then served signature trio of deserts which consisted of caramel brownie with hot caramel sauce, eaton mess and lemon posset.  

The happy couple wanted a super chilled out day and this was reflected in many ways. We provided a more informal dining experience, and they also had a swing style band for their evening celebrations.  The adjacent lake was adorned with floating lantern candles at sunset.  A beautiful day at a stunning venue, a pleasure to be part of.

A lovely review from Holly’s Mum welcomed us in the office this week!

Fantastic BBQ and food at my daughters wedding on Saturday at Brook Farm Cuffley, especially the hog roast with its crackling and the trio of desserts were delicious. The catering manager and the team of chefs and waiters were second to none and nothing was too much trouble. Excellent service so glad we found you for the special day, Thank you.

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CAE Fest!

Last Friday we catered for CAE at their annual summer ball. This is the 5th year we have had the pleasure of looking after this lovely company although the venue changed for this year. An ever expanding company with a delightful MD who really knows how to throw a party for his employees!

A marquee decked out in true festival style greeted the guests as they arrived. With a Prosecco van and Canapés of Mini Cheeseburgers; Mini Fish And Chip Cones; Mozzarella And Pesto Arancini (V); Mini Beef Pasties; Butternut, Goats Cheese And Red Onion Tartlets (V), Served by our ever smiley waitresses, the guests soon got in the party mood!

 

 

We the served a huge BBQ cooked by John And Jemima of Marinated Lamb Skewers; Vegetable And Haloumi Skewers (V); Summer Herb And Lemon Chicken and Teriyaki Beef Skewers. These were accompanied by Pitta Breads; Tomato, Red Onion And Parsley Salad; Tzatziki; Houmous; Sweet Chilli Sauce; Roasted Baby New Potatoes; Cajun Sweet Potato Wedges; Spiced Cous Cous With Mint, Pomegranite And Orange and Homemade Redslaw.

An award ceremony followed and then the party really began! 90’s DJ Brandon Block played in the club tent, fireworks were set off and a roaring camp fire filled the field. The DJ had them all dancing till well into the night and they drank our bar dry! A great night for a great company! ‘Same time next year?’ MD said to me as we left? Absolutely! our pleasure always!

 

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And the busy summer continues . . .

Over the past few weeks we have been very busy, with over 1000 people fed by John, Jemima and their tireless team in the kitchen, this has been a summer we will never forget! With new venues such as Rothamsted Manor and Venue 360 now using us as preferred suppliers, it has turned out to be very busy with it seems, no end in sight!

We have also catered for couples at Lodge Farm over the past few weekends with no less that sixteen weddings in total having been booked there this year.

Saturday 12th August we catered for Mike & Wren at Lodge Farm. Living in the parish of St Albans Cathedral, they were lucky enough to have their service in the Lady’s Chapel before making their way to Lodge Farm for the reception. We greeted the guests with Bellini’s and Canapés on the terrace before serving them a delicious sharing platter meal consisting of Lemon roasted salmon fillets, braised blade of beef with horseradish dumplings and chicken tikka fillets. These were accompanied by Cajun roasted sweet potatoes; Tuscan Panzanella; Red onion, vine tomato, boccocini & rocket pesto and penne, roasted courgettes & red peppers, baby spinach, capers and salsa verde. This was followed by a trio of desserts, tea & coffee. A delightful couple with lovely family and friends, a pleasure to look after them. Even Maria’s horse Jack managed to feature in the photographs!

Saturday 19th August we catered for Kerri & Carl at Lodge Farm. Arriving to Prosecco, Pimms and canapés, summer seemed to have arrived finally! with the family and friends enjoying the grounds and relaxing on the lawns in the warm sunshine.

Moving into the marquee they had speeches first so everyone was very hungry and delighted to see the delicious barbeque being served! They choose Beef burgers; lemon and summer herb chicken; lamb leg skewers marinated in red chilli, orange & mint; and marinated haloumi and vegetables. This was accompanied by Classic Caesar salad; homemade coleslaw and baby potato salad, cornichons, red onion and dijon mayo. Homemade ice cream by a traditional ice cream van finished their meal.

Lots of evening guests and a great DJ made for an rocking party during the evening. Another lovely family to look after and to be part of their special day.

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New Venue – Rothamsted Manor

Last Saturday we catered for our first wedding at Rothamsted Manor. A new venue for us and now with us as their preferred caterer there are many more beautiful weddings being booked at this stunning location!

Rothamsted Manor and Gardens were bought from the Lawes-Wittewronge family in the 1930s after public subscription raised the required £35,000 in seven weeks. The house was at first let, but during WWII it was requisitioned for the use of the military and became a listening post, recording and feeding messages to Bletchley Park for decoding. After the war it was converted into accommodation for staff and visitors to Rothamsted and is now being transitioned into an exclusive wedding venue in Harpenden.

Wenjing and Cheng had their blessing under the oak tree on the lawns in front of their friends and family. This was followed by a reception of traditional Japanese pastries, canapés and Champagne in the stunning gardens.

Moving into the Great Drawing Room for a three course meal they started with Aberdeenshire Smoked Salmon, Celeriac Remoulade, Soda Bread, Orange Dressing, Watercress, Radish and Caper Salad, followed by Sirloin of Beef, blue cheese dauphinoise, seasonal vegetables, toasted almonds and a red wine jus. The non meat eaters had fillet of sea bass, bok choi, chilli noodles, mussel jus and a sesame cracker.

A trio of desserts followed consisting of Dark chocolate and cinnamon delice, pistachio cream and clear caramel; Banoffee sundae with honeycomb shards; and a passion fruit posset, coconut shortbread and pineapple compote. Tea & Coffe with homemade petit fours completed the meal.

Touching speeches delighted the guests followed by a band playing in the library. With family and friends enjoying the ambiance of the Manor, it was a truly delightful day.

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Posh Pie & Mash in August!

What better meal than Pie, mash and gravy on a wet October day! But it was August 5th and parts of it felt like October! Although that didn’t dampen Gail & Will’s beautiful day, they were such a happy couple and their friends and family were too.

With a break in the downpours we managed the blessing in the secret garden before the guests ran agin for the shelter of the Tipi! We served canapes and Pimms before a delicious meal of Chicken, ham & Leek Pie, buttered mash, seasonal vegetables and gravy! The vegetarians had Artichoke and red onion tart tatin, tomato pearls and gremolata. This was followed by a trio of desserts, tea & coffee.

Evening food was provided by Ruffwood pizza and music by a live band kept the guests dancing the evening away. A lovely day despite the weather with a delightful family!

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Busy Busy Summer!

Over the last couple of weeks we have catered for no less than five lovely couples in Tipis, marquees and hotels. Great variety of locations and food choices, it has certainly kept the team busy!

Last Saturday we looked after Katie & Shaun at Lodge Farm in a marquee, they choose the popular BBQ served to the tables option followed by a trio of desserts. Cooked by Dan & Tim, it was a delicious meal, so colorful and smelt delicious.

 

Then on Friday Fahim & Jennifer said their vows at Shendish Manor in the stunning gardens. They choose a three course plated meal with tea & coffee.  For Starter they had a choice of Aberdeenshire Smoked Salmon, Celeriac Remoulade, Soda Bread, Watercress, Caper And Radish Salad, Orange Dressing or Twice Baked Goats Cheese Souffle, Fig, Honeyed Pecans, Herbs, Parmesan Cream, all served with Flavoured Breads And Butters. For Main Course they choose either Blade Of Beef Braised In Red Wine With Baby Carrots, Green Beans, Asparagus And Mange Tout, Buttered Mash And Crispy Leeks or Sweet Potato, Courgette And Celeriac Risotto, Pan Fried Haloumi, Red Chilli Pesto. This was followed by a trio of desserts consisting of: Sticky Toffee, Salted Caramel Sauce; White And Dark Chocolate Cheesecake, Dark Cherry Syrup and Chocolate Brownie, Salted Caramel And Honeycomb Sundae. A delicious meal.

Back to Lodge Farm for Hannah & Matthew ‘s big day on Saturday in a marquee. Luckily we managed the ceremony outside before the July weather soaked us yet again!

They choose an anti pasti starter, BBQ main meal again served to the tables with a trio for desserts. Great band and atmosphere with everyone inside due to the torrential rain! Bad weather can have its plus points, they had a great day!

We also looked after Laura & Dave at Brook Farm in a Tipi. They arrived to Strawberry Daquaris lovingly prepared by Ian and the team. Then Jemima and Dan cooked a feast of fish n chips main course followed by chocolate brownies and strawberries & cream for dessert, which was scrumptious! Another great day.

Another great weekend! well done team Kingfisher! I think we have the smiliest chefs on the planet!

 

 

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