Archive for September, 2015

Penultimate wedding weekend!

We are now sadly coming to end of the wedding season for 2015, it’s flown past and with over 50 weddings catered for this summer, it’s been a lot of hard work but also a lot of fun! To almost finish we have had two of the best weddings days this weekend. Katherine, Dan and their team went to Brook Farm in Cuffley to cater for Rebecca & Michael’s reception. Myself & John were back at the beautiful Lodge Farm to look after Jess & Dan’s day.

After a week of rain, Saturday morning started bright and sunny and was all set to be a glorious day. The marquees looked stunning with all the detailed bits both brides had worked hard planning, from doilies wrapped around cutlery to name place cards with a picture of every guest on them! Attention to detail really gives these weddings a personal touch!

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At Brook Farm, Canapés and Prosecco were served, followed by a carvery of leg of lamb, gammon glazed with honey and orange and topside of beef, accompanied by Rosemary roast potatoes, brocolli, peas, carrots and green beans, served with Yorkshire puddings and red wine gravy, delicious! This was followed by A trio of desserts of dark chocolate torte, raspberries, chantilly cream; Eton mess and lemon cheesecake with strawberry coulis. It was a lovely feast, all the guests commented on how lovely the food was.
A busy evening bar with evening toasties completed the day. A great day with this lovely review sent yesterday! Well done team!

Thank you so much to the whole team catering at Brook Farm yesterday for Michael and Becca’s wedding. Actually, ‘catering’ doesn’t begin to describe what you do…from wrapping endless amounts of cutlery in paper doilies and reparing sagging handmade bunting, to providing an extra room for the ‘secret’ rugby world cup screening and of course cooking absolutely delicious food to meet the specific tastes of the couple, you were completely amazing! Thank You!!

At lodge Farm Jess & Dan had their ceremony in the secret garden, big cheers filled the air as they were pronounced husband & wife! Moving into the garden we made Strawberry Daquari’s for them to accompany the canapes, all served in jam jars that Jess had been collecting all year. In the warm sunshine is was hard to get them into the marquee for dinner! We then served them a BBQ cooked to perfection by John, with beef & Stilton burgers, honey, soy & chorizo chicken, haloumi kebabs, and honey, soy & sesame salmon. All accompanied with sides of sweet potatoes, Greek salad and homemade coleslaw. All the guests had brought cakes for dessert, they looked fantastic! A great DJ and a busy bar kept them dancing way into the night. Fish and chip cones were served to hungry dancers late in the evening, these were very well received!
A really lovely family and friends, we had great fun looking after them all!

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So one last wedding to go this Saturday at Hexton Manor, then we quieten down a bit, well I say a bit as we are marketing for next year with Tipis and at Lodge Farm during the next month, and we have quite a few corporate events happening too, and then a very busy December starts!

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Manor House and Royalty!

Friday night we were back at Shendish Manor in Apsley, a Victorian residence set in 160 acres of parkland, for CAE’s summer ball. Having done this event for 3 years on the trot, then being unable to last year, it was a pleasure to be invited back this year! Lots of old faces that always recognise us, makes it a great event to work at. This year they opted for a three course sit down menu of Ham Hock starter, with Chicken & Leak homemade pies for mains and a trio of desserts. John’s pies are scrummy and the plates all returned empty! The theme was Circus and complete with stilted ladies, jugglers and neon hoopla girls, the evening was a great success. Busy bar, cocktail bar and disco kept them partying hard till the early hours! Hope to see them all again next year!

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A late night for us, but up early for two weddings on Saturday. My team and I went to the picturesque St. Paul’s at Waldenbury for Catherine & Neil’s reception. Their ceremony took place in the Grade I listed landscape garden, in a temple at the base of the lake, with their guests all lined around the lake to witness their vows, It was a truly magnificent sight! This is the childhood home of the Queen Mother, and looked every bit a royal setting!
Making their way back to the house for champagne and photos , my staff were kept on their toes running from the marquee to the house and back with supplies!

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A BBQ cooked by David & Rob soon filled the air with beautiful aromas, the guests were soon seated for a feast! With Lincolnshire sausages, honey, soy & chorizo chicken, lamb leg skewers with red chilli, and haloumi and vegetable kebabs, all served with sides of baby potato salad, homemade vegetable slaw and green beans, sugar snaps and rocket? Delicious!
Cup cakes for dessert followed by speeches and a great band got the evening started. A Hog roast cooked by Steve was welcomed, although I was wondering if they would have the room! Fun and laughter filled the marquee, a lovely special reception for a truly special couple, we wish them every happiness!

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Happy Birthday! To our legendary JV!

Big, big Happy Birthday wishes to our Head Chef John today! He is one of the most fantastic chefs I’ve ever worked with, his passion and detail shines through every dish, and he always does it with a smile! It is a such pleasure to work with him.
I am biased as I spend many an hour with him but when I was looking back through all the pictures I’ve taken this year to find one of him I was over whelmed with not only the amount of food that has been produced by John, but the quality and clarity of each and every menu. From feeding 850 at Beechwood Park in June to small privates, and every weekend’s weddings, where we on average, are feeding around 600 guests, across 3 different venues each week, nothing phases him.
Always with a cheeky smile in his face, a true professional through and through. We are so lucky to have him on board at Kingfisher, and he makes my Saturday’s fly by with a smile.
Here is a snapshot of a tiny bit of what he has produced this year!
So a very Happy Birthday to you John, we wish you a fantastic day, although you’ll be spending it in the kitchen prepping for the weekend ahead!

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Tipi’s, sheep fields & farms!

Last Saturday saw myself and my team at Forty Hill Farm in Enfield for Katharine & Matt’s wedding. And Ian and his team at church Farm in Ardeley for Anthony & Carly’s reception. Both were in Tipis erected in sheep fields! What fun, with rustic style BBQ menus and guests complete with Wellies and tents, both were memorable occasions!

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Katherine & Matt’s setting was next to woods where Katharine played as a child, we set up arrival drinks in the exact woods, with a band playing, bunting and balloons filling the trees, we received the guests with Prosecco & canapes, it was an awesome setting!

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Moving the guests through the woods over a style and into the field took some doing but we eventually got the seated for dinner. With a delicious BBQ served to the tables, fantastic speeches and a great band, the sheep field rocked its way well into the night! Great day had by all!

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Over at Church a Farm with Ian, Carly arrived in a classic VW camper van, Anthony stood under an amazing dressed gazebo waiting for her along with their super cute dog, Molly, who was suitably dresses for the day with a stunning matching collar decoration!
They had their blessing ceremony in the field with a stunning back drop of rolling Bedfordshire countryside, witnessed by their guests sat on hay bails.

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Rum punch and KF canapés were served before inviting guests into the tipis for the wedding breakfast. Again a delicious BBQ, perfectly cooked by Dave and Stuart followed by a trio of desserts.
The bride and groom cut their cake with a chain saw to start with, and then moved to a traditional knife for some more photos. Great fun!

Even the sheep seemed to enjoy it!

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Oh! What a September!

So with holidays and a quietist month for us all in August, September grabs us hard with a Big Bang! With 2 weddings last weekend, we are looking at 3 this weekend, 3 next weekend plus 2 corporate celebrations, followed by another 5 before the month is out. September is proving to be manic, it has been our busiest month so far, and in fact it has been over the last 3 years, what lures this date? The hot Indian Summer we all expect?
So last weekend, a double with our fellow tipis for hire at Brook Farm and Tolmers Park a Farm.
Two lovely family weddings, celebrated in style despite the odd shower and fleeces and Wellies!
Saturday, for Ashley & Gareth at the beautiful Brook Farm, a rustic style menu of canapés, hog roast and a trio of desserts, with our sliders evening food choice of mini burgers and chips. This worked well with their rustic relaxed style of their day. They danced the most I have ever seen at a wedding! The floor was full from first dance till last, what a great band!

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Sunday at Tolmers Park Farm for Jaz & Mike, a lovely couple who came back to us after we catered for her brothers wedding 3 years ago; they had their Tipis set in one of their families fields, being sheep farmers with over 1700 sheep, they have plenty of fields! Canapes & Pimms on arrival followed by a sharing board of marinated lamb, garlic & Rosemary roasted new potatoes, accompanied with warm & cold salads, delicious! Naked wedding cake with our legendary chef JV’s coloured meringues, bowls of strawberries, whipped cream & raspberry coulis completed the meal.
Cheese and pie towers and cakes made by friends and family completed the evening food, there was so much, I think it would of lasted them the week!

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And now onto this weekend, weddings at Church Farm, Forty Hill Farm and a celebration at Parmiters makes our trio, with a private party in Harpenden on Friday evening for a mere 50 guests.
Busy time for us all, but we are all still smiling and enjoying what we do so much!

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