Archive for April, 2017
Saturday we catered for Gabrielle and Loukas wedding at Luton Hoo. With large numbers and a three choice starter and main course it was a very busy service for the team.
On arrival we served Pimms accompanied with canapés and finger sandwiches, before moving the guests through to the stunningly laid tables where we served the wedding breakfast. For starters they had a choice of: Braised Field Mushroom With Pecan, Sage And Blue Cheese Crumble, Pea Shoots, Garlic Aioli or Kingfisher Prawn Cocktail Served In A Martini Glass With Toasted Brioche orAnti Pasti Board Of Chorizo, Proscuitto, Salami Milano Served With Balsamic Oils, Ciabatta served with Marinated Olives, Griddled Artichokes, Boccocini, Marinated Roasted Vegetables. Main course was either Braised Shank Of Lamb, Roast Potatoes, Redcurrant And Mint Jus, Crispy Leeks, Honey Glazed Vegetables or Caramelised Onion And Gruyere Tartlet, Baby Vegetable Ratatouille, Roast Potatoes or Fillet Of Salmon, Colcannon Cake, Roasted Vegetables, Herb Oil. For dessert they choose a sKingfisher signature trio of Dark Chocolate Torte, Caramelised Bananas; Lemon Posset Tartlet, Strawberry Sauce; Pimms, Mint And Strawberry Trifle. We had lots of comments on the delicious food especially the lamb shanks!
Lots of traditional greek dancing followed, with vodka and whisky flowing, it was a lovely celebration.
If anyone was still hungry Steve cooked his legendary hog roast which we also served with fruit and vegetable platters! A truly lovely day.
Another successful wedding yesterday at a new venue for us, Hitchin Town Hall. A stunning recently refurbished building in the centre of Hitchin that made the perfect backdrop for Annabelle and Phil’s big day.
After hitching a lift to the venue when their camper van broke down on route from the church, Annabelle and Phil arrived to a big cheer from their guests and a Prosecco welcome!
They wanted a relaxed meal so choose a fork buffet consisting of Breast Of Chicken With Tarragon, Cream, Sherry And Field Mushrooms; Steak, English Ale And Mushroom Pie; Potato, Applewood Cheese, Onion And Sage Pie and English Ale Battered Fish And Chips. Accompanied by vegetables of Rosemary Roast Potatoes; Butternut And Sage Mash; Broccoli; Lemon And Garlic Green Beans; Roasted Chantennay Carrots and Asparagus.
After the meal they danced the night away to a live band and Phil even took to singing a few tunes with them! The drinks flowed and a great photo booth kept the guests entertained. I even found some of the Kingfisher staff partaking!
Great day with a lovely family at a fantastic venue. Hopefully we will be back there again soon.
Another busy weekend for us, with 2 weddings on Saturday and a very busy wedding fair at Lodge Farm on Easter Monday.
Saturday we catered for Ben and Mickaela at Beechwood Park School, with canapés and followed by a three course dinner with Sirloin Of Beef, Blue Cheese Dauphinoise, Tender Stem Broccoli, Toasted Almonds, Red Wine Jus, followed by a signature trio of desserts. The guests were very complimentary of the food and service, it was a pleasure looking after them.
John and myself looked after Tiffany & Sam at our first wedding of the season at Lodge Farm. Being their sole preferred supplier we have no less than 18 weddings there this summer, so it was a pleasure to see it looking so fantastic for the first one. Maria and here team have worked hard to get everything looking so stunning!
The family had also put a lot of time into dressing the marquee, which looked beautiful. They had signature canapés with Prosecco on the terrace followed by a delicious BBQ served to the tables and again a trio of desserts. Evening ‘hog in a bun’ went down well with the jager bombs they were enjoying from the Tipsy Pony bar! Great atmosphere and a lovely family, who were a delight to look after.
Sunday we cleared up and turned the marquee into a wedding fair for all new couples to come and view and to meet suppliers. Dan and I were inundated with enquiries from couples for 2018 and quite a few for this coming year came into see us! Its going to be a great season at a lovely venue!
Saturday 8th April, sun shining and 3 weddings for the Kingfisher teams to cater for. A busy day for all involved but in true Kingfisher style they were all very successful with plate after plate of delicious food pleasing the guests!
Ian and chef Dave were in St Albans for Bec and Tom’s day. They got married in the local town hall and arrived at their wedding breakfast in a white rolls Royce. Starters of seared duck salad with pancetta dressed in honey lavender sauce were devoured. Followed by main course of Chicken breast, colcannon cake, spinach and button mushrooms with red wine jus. KF trio of deserts were the finale consisting of miniature pimms trifle, double chocolate cake with cherry sauce and Eton mess.
Assisting KF chef Dave, was the brides son, Charlie. He has a passion for food and our chefs had him assisting with the dessert dressing. A head chef in the making chef Dave said! A delightful day for a wonderful family.
Myself and John looked after Beth & Dom at Hastoe Hall in Tring. Opting for the traditional canapés accompanied with some of our evening sliders. This choice to have more substantial ‘canapés’ with welcome drinks went down very well, with guests gasping at the sight of mini cheeseburgers, fish and chips cones and anti pasti meat skewers being served alongside the Prosecco in sunshine!
Moving the guests to be seated for speeches in the hall, we then served main course of Roasted chicken rreast, sauté potatoes, spring vegetables and salsa verde. The guests had each brought a dessert which they then devoured, a lovely personal touch including Aunties secret recipe trifle!
Dancing to a local band and a cocktail bar lead the evening entertainment. It was a wonderful day with a lovely family to look after.
Katherine and Mark looked after James & Emma at a truly stunning venue, Buckingham Railway Centre. The table were laid out along and old platform with traditional steam trains along the tracks!
The guests were greeted with Prosecco and canapés, followed by a three course dinner.
Starters of Confit Lamb Shoulder Croquette, Warm Vegetable Salad, Mint Dressing; followed by a main course of Blade Of Beef Braised In Red Wine, Spring Vegetables, Fondant Potato And Crispy Leeks. Completed by another KF signature trio of Eton Mess, Blossom Honey, Strawberry Shortcake; Lemon Cheesecake and Chocolate Brownie, Salted Caramel And Honeycomb Sundae. Delicious!
Evening bar and entertainment accompanied by a hog roast served with breads, apple sauce, stuffing and perfect crackling completed the day. Another very happy family who were a delight to cater for.
So a very successful weekend, with great feedback in the office this morning, well done everyone! I think Phil enjoyed it the most . . . we couldn’t keep him off the trains!
Busy weekend for us, Luton Hoo on Friday for Jheaneel & Mark’s wedding for 280 guests, followed by a 50th Birthday celebration for Lorna & Mark in Kimpton on Saturday.
Fridays menu consisted of canapés on arrival: Pumpkin Bisque Shooters served hot; Hoisin Duck, Spring Onion, Savoy Cabbage; Tempura Tiger Prawn; Panko Crusted Chicken Fingers, Lemon Mayo.
This was followed by mini sliders served on boards to the tables; Salmon And Lemon Encroute; Thai Green Chicken Skewer; Broccoli Quiche; Mini Pizzas; Mini Cheese Burgers; Marinated Lamb Skewers- Mint, Red Chilli, Orange.
Following the speeches the guests moved to the bar area and dance floor where we served more canapés! Sag Aloo Samosa; Mozzarella And Parsley Arancini; Mini Steak And Ale Pie; Puff Pastry Cheese And Bacon Bite.
That was 3892 pieces of food, took all our 5 greatest chefs to plate up and hours of prep time! Well done guys!
Saturday we looked after Lorna & Charlie who were celebrating their 5oth birthdays. Lots of friends and family enjoyed a great party in a marquee in their garden. We served canapés and bowl food and looked after their bar service. Lots of dancing and shots kept the party going until the early hours! Great night for a lovely couple!