Busy week for the Kingfisher chefs this week, wedding season is upon us and with private parties, corporate lunches and tastings, it’s starting to get very hot in the kitchen!
So this week so far we’ve met with two lovely families for menu tastings, John gave our couple on Tuesday night so much choice I think they left more confused than they arrived! A selection of Canapés, starters of meze boards, smoked salmon with celeriac Remoulade and Thai style fish cakes, followed by braised shank of lamb with buttered mash and redcurrant & mint jus, and sirloin of beef with blue cheese dauphinoise, and chicken with a warm salad of butternut, chorizo & green beans! As if that wasn’t enough to choose from he made a selection of 6 desserts for them to pick a trio out of! They did joke and said they didn’t know what to expect and would they call for a take away when they got home! The reality was they probably didn’t eat till today!
Yesterday was a prep day for today’s very busy day, with a buffet lunch for 180 guests at Hightown for their annual staff meeting, and 3 separate corporate lunches for nearly 100 guests! Once again John and MJ did us proud with a spread that looked so delicious. Chilli and rice, chicken with tarragon, lemon roasted salmon fillets and potato, applewood cheese & onion pie all served with a selection of potatoes, salads and vegetables. Some guests couldn’t choose but when we explained it was a buffet and they could have some of everything, they did! Beautiful spread.
So onto tomorrow, back in the kitchen prepping for Saturdays wedding at Flaxbourne Gardens and a private party for 50 in St Albans! I don’t know how they do it, but I’m glad they do! Well done chefs!
Next week we have over 400 people to feed at a Charity Dinner, braised beef is on the menu, that’s a lot of meat to braise John!