Last Saturday Dan, Ian and their team catered at Eggington house for Sarah-Jayne and Eddie’s big day. Guests were greeted on the lawns by a very traditional afternoon tea, complete with finger sandwiches and scones with lashings of jam and cream. Tea and coffee served alongside chilled Prosecco to start the day’s reception.
Lawn games kept the guests entertained, with many guests trying their luck with the archery. A professional archer was on hand to provide guidance!
Moving into the marque the wedding breakfast was served with a starter of Ham Hock, Parsley And Caper Terrine, Mini Cheddar Scones, Sage Butter, Candied Apple Puree, Sea Salt Crackling or Twice Baked Goats Cheese Souffle, Fig, Honeyed Pecans, Herbs, Parmesan Cream. Main course was a Roasted Chicken Breast, Sage And Onion Stuffing, Bubble And Squeak, Seasonal Vegetables, Red Wine Jus or Artichoke And Red Onion Tarte Tatin, Celeriac Parmentier, Tomato Petals, Gremolata. A signature trio of desserts completed the delicious meal. A great band played and there was much dancing; happiness and love filled the room. A great celebration!
John, Tim and I looked after Sophie & Jack at Lodge Farm. Sophie and her bridesmaids dressed the marquee with home grown flowers and olive trees; hanging lanterns haung from the ceiling. It looked stunning! After a church ceremony, they arrived to Prosecco and beers and delicious canapés served by the KF staff. They choose Steak And Chips, Bacon Ketchup; Confit Lamb Croquette, Sticky Red Onion Jam; Seared Tuna Loin, Sesame Seeds, Sticky Rice Cake; Caramelised Onion And Applewood Cheese Tartlet and Mozzarella And Pesto Arancini.
For their meal they choose John’s delicious Chicken, Ham And Leek Pie Served With Cheddar Mash, Buttered Vegetables And Gravy and for dessert they choose Glazed Lemon Tart, Clotted Cream, Raspberries, Caramelised Hazelnuts.
A great Dj had the room rocking, not sure anyone realised it was torrential rain outside! Glitter painting and even a hangover kit for guests to take home was the detail Sophie & Jack brought to their day. A wonderful day with a truly wonderful family!
Another busy week of weddings for us with one at a very different type of venue.
Last Thursday we catered for Rhiannon & Gareth at Buckingham Railway Centre. An old Railway Station that has been converted to show large express passenger locomotives and shunting engines recreating the golden age of steam. Its a great backdrop for a wedding reception sitting on the original platform for your meal!
Rhiannon & Gareth choose a three course dinner of Chicken Liver Pate to start, followed by Braised shank of Lamb, buttered mash, Redcurrant and mint jus, crispy leeks and honey glazed roots. For dessert they choose a trio of desserts.
A great day of laughter and dancing filled the station, with the steam trains sounding in the background!
On the 14th of July we catered for Beaumont School at a Twine & Dine Garden Ball celebrating the school’s 80th Birthday. It was a charity evening raising funds for the school and with endless very generous auction prizes and a guest appearance from Kellie Bright (Linda Carter in Eastenders), I’m sure they raised a substantial amount for the school. Hopefully this will be an annual event and we will be invited back to look after them again. Dave and Tim cooked a delicious meal that the guests thoroughly enjoyed, every plate was almost licked clean! A fun evening with us supporting a local school where a lot of our staff have been and still are pupils!
Another great wedding last Saturday at Lodge Farm, although we had to battle with the wind rather than heat this weekend! The catering tent felt like we were in a scene from the Wizard of Oz and about to fly off at any moment! Dan & Tim professionally cooked a delicious BBQ of Beef Burgers; Sticky Maple Boneless Chicken Thighs; Lamb Leg Skewer Marinated In Red Chilli, Orange And Mint and Honey, Sesame And Soy Salmon Skewers. This was accompanied by Greek Salad; Penne, Roasted Courgettes, Baby Spinach, Roasted Red Peppers, Capers, Salsa Verde; Green Beans, Rocket Leaves And Sugar Snaps, Baby Chard, Balsamic Olive Oil and Hand Cut Chips. A Trio of Desserts completed the delicious meal of: Snickers Chocolate Brownie, Clotted Cream; Sticky Toffee, Salted Caramel Sauce and Eton Mess, Blossom Honey, Strawberry Shortcake.
Michelle & Mark had a fantastic day with friends and family and ‘it was everything she had ever wanted’, Michelle said. A beautiful day at the stunning Lodge Farm.
Another busy weekend for us and a very hot one!
Stunning Brook Farm on Friday to look after Carly & Craig. The ceremony took place on the side of the lake, a stunning backdrop in the summer sunshine! Canapés, Prosecco and Pimms were served before they took their seats in the beautifully dressed Tipi, Carly had worked so hard on this one, it was perfection!
They stared with Sharing Platters on each table comprising on a Selection Of Meats; Baked Camembert; Breads And Balsamic Oil; Olives; Sun Blushed Tomatoes; Boccocini & Cornichons. Followed by the guests wearing chefs hats and taking the Sirloin of Beef to each table to carve. This was accompanied by bowls of Yorkshire Puddings; Horseradish And English Mustard; Roast Potatoes & Red Wine Gravy and Roasted Roots. Delicious, everyone enjoys this style of service so much, it is so much fun!
A trio of desserts completed the meal. After lots of dancing and drinking, Dan set out the big pan and served paella with crusty breads. A great day had by all!
Saturday took us back to Lodge Farm for Stacey & Matt’s big day. The ceremony took place on the main lawn and looked stunning against a silk flower wall against the trees.
Drinks and canapes were served including Mini Yorkie Pud, Beef Fillet, Horseradish And Watercress Cream; Confit Lamb Croquette, Sticky Red Onion Jam and Brushetta, Vine Tomato, Pesto. For main course they had BBQ consisting of: Chorizo, Honey And Soy Chicken Skewers; Monkfish, Salmon And Tiger Prawn Skewer; Marinated Haloumi And Vegetable Skewer & Charred And Glazed Beef Brisket. Accompanied by Rocket Leaves, Pine Nuts, Parmesan And Balsamic Dressing; Roasted Med Veg With Lemon, Olive Oil, Parsley And Garlic; Penne With Roasted Courgette, Baby Spinach, Salsa Verde And Roasted Red Peppers & Parmentier Potatoes. A trio of desserts completed the meal. A great DJ had the whole marquee rocking into the evening, a great day had by all!
Saturday we catered for the lovely Hannah & Rhys’s big day at the stunning Eggington House in Bedfordshire. A stunning house over looking rolling hills in the beautiful sunshine made for a brilliant backdrop for a wonderful couple and their friends and family.
They arrived to Pimms, chilled Champagne and canapés served on the lawn, then made their way into the marques for a sharing style meal of anti pasti consisting of Chorizo, Proscuitto, Baked Camembert, Ciabatta, Balsamic Oil Served With Boccocini, Rocket Pesto, Olive Tapenade & Sun Blushed Tomatoes.
For main course they had Roasted Leg Of Lamb Served On A Carving Board For A Nominated Carver At Each Table. The guests were asked to check under their seats for a chefs hat and then made their way into the catering tent to be given an apron and collect their meat. Some take it really seriously and carve beautifully, some not so! Very enjoyable for all guests watching them! This was served with bowls of Dauphinoise Potatoes; Salads of Rocket, Parmesan, Pine Nuts, Balsamic Oil and Roasted Med Veg, Olive Oil, Garlic, Lemon, Parsley; and Moroccan Spiced Cous Cous, Feta, Mint, Orange And Pomegranite; all with a Mint Dressing. For dessert they had a ‘back to school’ dessert board on each table made up of Spotted Dick And Custard; Jam And Coconut Sponge; Snickers Brownie and Rice Pudding Brulee.
A fully stocked bar and great band and sunshine kept this party alive for hours, great fun had by all and us, Ami & I even went star spotting!
Saturday 30th June has been a milestone for us as a company, in soaring temperatures we catered for not only 3 weddings and a corporate charity event and then got up again on Sunday and catered for another wedding! The kitchen during prep last week was a hive of activity with more chefs that work benches! Being the hard working lot that we are, the KF team executed every event with precision and professionalism as always! Well done everyone involved, very proud of you all!
One of Saturday’s weddings was for the lovely Sarah & James at Rothamsted Manor; with a 1920’s theme, we served canapés, champagne in saucers and cocktails such as the Bee’s Knees! The guests had a 3 course wedding breakfast of twice baked cheese soufflé followed by Sirloin of beef, blue cheese dauphinoise and seasonal vegetables. With creme brûlée for dessert. Speeches were conducted outside in the shade of the trees, whilst the KF staff turned the room into a Ceilidh dance room! Dancing, cocktails and a couple who sung their first “dance” to each other completed the day! A great day had by all.
On Sunday we looked after Dave & Lauren in Eaton Bray. Classic car enthusiasts who met on the 1st July and got engaged on 1st July, so it their chosen day to get married!
Main courses of Rump of Lamb, mint dauphinoise and summer vegetables was served followed by a trio of desserts. Dancing to a tribute Shadows band kept the guests entertained through out the evening. Another great day had by all!