Busy Busy Hot Days!

The Kingfisher team have been working hard over the last week and in this heat that is no mean feat!

Thursday we did a BBQ at Venue 360 for 200 guests, Jemima and Dan cooked a delicious meal in the summer sunshine. I promoted Kingfisher business lunches at Regus in St Albans, complete with cakes by Jemima, I met some lovely, hopefully, new clients who were blown away by our variety of choices they could have, rather than just being sandwiches!

Friday evening John and I cooked and served Steve & Tracy and their guests at their home in Brookmans Park. This was a private dinning experience that they had won at the auction at the Verulam Ball last year. Its a special service having staff in your home serving drinks and food. They had canapes to start followed by a 3 course dinner of Twice baked goats cheese souffle, figs, honeyed pecans, herb salad, parmesan cream followed by Roasted rump of lamb, roasted chantennay carrots, asparagus, colcannon cake, mint hollandaise. For dessert they choose Glazed lemon tartlet, raspberries, clotted cream, caramelised hazelnuts. Delicious! tea & coffee with homemade petit fours and cheeseboards completed the meal. A pleasure to look after them.

Then on Saturday we catered for Helen & Alistair’s wedding at Lodge Farm. A Scottish themed wedding with the guests arriving to the sound of bagpipes; they were greeted by staff with ice cold Prosecco and canapés and soon relaxed on the lawns in deck chairs and picnic blankets to make the most of the glorious weather!

The kitchen team worked tirelessly in the heat in the catering tent producing the most delicious 3 course meal. For starter they choose Poached salmon and tiger prawn tian, lemon and parsley mayo, bloody mary dressing, pickled cucumber, rocket leaves, followed by Carved Marinated Sirloin of Beef accompanied by Roasted Med vegetables, Asparagus and Green beans; Rocket, pine nuts, parmesan, balsamic oil; and Parmentier potatoes. For Dessert they choose a trio of glazed lemon tartlet, Sticky toffee pudding and Eton Mess.

Evening food of Fish and chip cones and mini burgers completed the menu. With dancing and the drinks flowing from The Tipsy Pony, the family and guests had a really enjoyable day, that once again was a pleasure to be part of for the Kingfisher team, we would just prefer it to be a bit cooler!!

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