Archive for October, 2013

A Little Thankyou from Henham!

I am writing to thank each and every one of your staff for their efforts in making a very unique and special event in our lives even more memorable.
Bar and food service were excellent, quality of food very good and staff friendly and very efficient.
I cannot praise your company highly enough and would certainly recommend Kingfisher to any
friends or family requiring catering / bar services.
Thanks again,
Steve Juden ( Father of the Bride)

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New Venue! Lodge Farm in Kings Walden

Looking forward to meeting with Joe & Nicola with Maria at Lodge Farm in Kings Walden tonight to discuss their menus and itenery for their wedding next summer!
Beautiful new venue for a marquee or tipis, set in 20 miles of rolling countryside, the beautiful mature gardens provide a tranquil and peaceful setting for that perfect day.
Accommodation can be provided within the beautiful equipped farmhouse which has been awarded 4 stars by visit England. They are even happy for guests to camp within the paddocks!
http://www.lodgefarmbandb.co.uk

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Rump of Lamb, Shepherds Pie, Vegetable Dauphinoise!

So Saturday saw the KF team in Henham Village Hall, for Dan & Katie’s village fete style wedding! Beautifully dressed village hall with bunting, homemade cakes and homemade cocktails! Mixed to perfection by Jodie!
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Drinks dispensers by http://www.drinkstuff.com
Both cocktails were created by the bride & groom to show their individual style. So Dan’s ‘The Big Apple’ was made from Apple & cinnamon infused whiskey, pressed apple juice & ginger beer. And Katie’ ‘Henham Hedgerow’, vodka with fresh blackberries, elderflower, mint & soda.
Katie & Dan arrived in a camper van in true style of the day! Guests enjoyed the cocktails and canapés despite the drizzly rain. They were then seated for a wonderful 3 course wedding breakfast of anti Pasti boards of Proscuitto, salami Milano, chorizo, olives, artichokes, marinated roasted peppers and bruschettas.
Main course was delicious, cooked to perfection, by John & MJ in probably the smallest kitchen we have ever worked in!
Rump of Lamb, mini shepherds pie, root vegetable dauphinoise, green beans and redcurrant jus.
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Desserts supplied by friends and family of Apple pies, cheesecakes, fairy cakes topped off the meal with tea & coffee.
We then cleared the room to make way for lots of dancing and did they party! Even grandma was tapping her feet!

Another great wedding weekend, last one for a while for us, now getting prepared for those Christmas corporate parties!!

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Busy week at HQ!

Another busy week for the kitchen this week, 5 tastings for clients for bookings next year, a corporate buffet and getting set for Katie and Dan’s big day tomorrow! It’s all go! And we are supposed to be quietening down!
Tomorrow’s menu consists of anti pasti boards for starters, rump of lamb, mini shepherds pie, root vegetable dauphinoise, green beans & redcurrant jus. Followed by homemade deserts! Yum!
My best bit is the cocktails we are mixing for arrival drinks! Henham hedgerow! Vodka, elderflower, lime, soda and blackberries and big apple, made up of spiced whiskey, apple juice and ginger beer! Great autumnal warmers!
Let’s hope for sunshine and a great day for our last wedding of the season but with those cocktails I can’t think it will be anything but!

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Tipis open day, new menus!

This weekend saw us at Lavender Farm for Tipis open day. Despite the rain, it was so exciting talking to Potential brides & grooms about their special days! Every couple have such different ideas that get more and more interesting as the years go by! They came to view the Tipis up to see the great ambient space they provide, to discuss menu ideas with us and to sample our new evening food options. Spicy bean burgers with polenta, rosemary salt chips, pulled pork in barbecue sauce, Homemade beef & Stilton burgers and beer battered haddock n chips in bamboo cones. Easy no waste evening options that everyone enjoyed sampling. John barbecued despite the torrential rain and Daniel assisted me in chatting to excited couples about their ideas for 2014 weddings! Looks like we could be on for another busy summer! Can’t wait!
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It’s not always about the food!

Yesterday we had the pleasure of meeting Rusty Goffe, he impressed us with his stories of being Gringotts and Goblin in the Harry Potter films and Kabe, Jawa & droid in Star Wars! Ben & John were in their element!
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Sausage n mash, fish n chips!

Today we celebrated the life of Gail’s mum, Hollie & Dan’s grandma, from the wedding we catered for in March, not a sober occasion, many people spoke of her love and enjoyment of life! The family gave her a great send off, with champagne, her favourite tipple and a party which I’m sure she was very much part of! Lovely for us, the KF team to be invited back to share such a personal occasion.
We served them bowl food, little bowls, where everyone gets a bowl of each, sausage & creamy mash with leak crisp, Haddock in English Ale Batter, Chips, Tartare Sauce, and Pork Belly, Caramelised Root Vegetables, Apple Sauce. Followed by sweet canapés! Tea and coffee, yum!
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Recommended wedding caterer for 2014?

Without being ‘how great are we!’ about us, I want this post to be honest and factual. Of course I’m baised, I event manage the majority of events for Kingfisher and I wouldn’t be in a job if we didn’t get the feedback we have this year!
So what do we do that’s different from other caterers? We take time to get to know our couples? It is so important to treat everyone individually, we do this by a series if meetings, free tastings, and being accessible in the run up to the big day. We spend time finalising the perfect menu for each individual event, no two are ever the same!, and we take the time to prepare and manage to make each couple feel unique! Dan and the kitchen team, john & MJ work so hard and are currently working on new and innovative menus for next season.
As I said I’m baised, but we gave had some great feedback this year from couples, family members and friends, and indeed from those events further bookings. This is just one from last weekend:
Hi Dan,

On behalf of us Tycer’s may I say a massive thank you for all your hard work. Laura was absolutely amazing and went above and beyond making sure everything went to plan once we arrived and did more than we ever expected. Meanwhile, you must have worked your socks off in the kitchen and we have been inundated with compliments on the food. I just wish I could manage to eat it all!!! It truly was wonderful and the food to me was a big part of getting the day right.

We will highly recommend you to anyone who will listen.

All the best for your future events.

Mr and Mrs Tycer.

Cheesy maybe? But it follows at trend over the year, our remit works, we hope to continue this into 2014. I see no reason why not, we have great chefs, a good hardworking front of house team and above all, we all love our job, we go to a wedding every weekend!!

This is our new promo leaflet, new menus, pictures from actual events this year, no stock shots here! If you would like one, please contact me laura@kingfishercaterers.co.uk

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October Sunshine & Lamb Shank

When you book an October wedding in a Tipis in the middle of a field you take a chance on the weather being fine, so you choose a wholesome winter menu to make sure your guests are warmed from the inside out!
That’s what Mary & Ed did on Saturday, they chose braised lamb shank, redcurrant and mint gravy, crispy leeks and buttered mash, served with carrots, broccoli and sticky parsnips! The guests all commented on how delicious it was and judging by the clean plates returning to the kitchen they were not wrong!
Mary & Ed had spent a long time planning elements of their special day. They had old wine bottles with names around the necks as a table plan, they collected 120 jam jars for the guests to have welcome drinks in of ginger beer and pimms, but Ed stole the show with a 1000 origami cranes folded individually by himself which he hung from the tent with fishing wire, the effect was stunning! It is a Japanese legend, that promises to bring eternal good luck for the couple. It took him almost a year to do them! That’s dedication!
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I apologise for the lack of pictures this week, had some problems with my camera, but will post more from this event later in the week!

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