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!