Archive for July, 2017
Another busy weekend for the team! Saturday we catered for the lovely Marcus & Rosie at Lodge Farm for their wedding. Leaving the house in a stunning car for the ceremony in her parents Church in Hitchin, Rosie looked stunning as did her bridesmaids in french navy blue.
They arrived back with family and friends to be greeted with Prosecco and beers on the lawn. The photographers soon had them running down the steps under a flurry of confetti to achieve some stunning shots!
Moving into the Tipi for dinner they chose a three course option of Aberdeenshire Smoked Salmon, Celeriac Remoulade, Soda Bread, Watercress, Caper And Radish Salad, Orange Dressing for Starter; followed by a main course of Rump Of Lamb, Pistachios, Blue Cheese Dauphinoise, Warm Salad Of Savoy, Peas And Baby Carrots, Lamb Jus; with a trio of desserts for Dessert consisting of Snickers Brownie, Clotted Cream; Raspberry And Caramelised Pistachio Brulee and a Glazed Lemon Tartlet, Raspberries, Hazelnuts. The guests commented on the food being deliciousand every plate came back scrapped clean!A delightful family and a happy day we had with them.
Then on Sunday we catered for Peter Robey at his 70th Birthday bash at Beechwood Park School. Being students their themselves and their children also attending it was a fitting venue to mark this day. The guests all dressed in school uniform and they had some characters being the headmaster and the nit nurse! They also choose a three course dinner consisting of Artichoke And Red Onion Tart Tatin, Tomato Petals, Gremolata to start, followed by Poached Fillet Of Salmon Served On Dill And Cucumber Ribbons, Baby Charlotte Potatoes, Hollandaise Sauce With A Salad Of Baby Gem, Asparagus, Green Beans, Broad Beans And Radishes, Lemon And Chive Dressing: finished with a trio of desserts of Sticky Toffee, Salted Caramel Sauce: Apricot And Almond Frangipane Tartlet, Gooseberry And Elderflower Compote and Summer Berry Granola, Greek Yoghurt, Blossom Honey. A fun filled afternoon with lots of laughter!
Saturday we catered for the wonderful Drake family, Charly & Stephan, childhood sweethearts, held their reception at Beechwood Park School were they have met some 20years before. Using the school marquee which holds the ball the week before we built a marquee within the huge marquee to create a truly magical space fit for a fairytale wedding. And it was!
Arriving to the sound of the harp being played the 200+ guests enjoyed champagne and canapés at the entrance to the school. After photographs they moved through to the marquee to take their seats for a delicious wedding breakfast. We served starters of Salad Of Seared Duck, Pancetta, Watercress, Pink Grapefruit, Honey Lavender Dressing. A surprise of Opera singing waiters followed with all the guests singing along and even get up for the conga!
After the excitement we served their main course of Sirloin Of Beef, Blue Cheese Dauphinoise, Summer Vegetables, Toasted Almonds, Red Wine Jus. The beef had been resting throughout the singers which made it even more delicious! Trio of desserts followed of Snickers Chocolate Brownie, Vanilla Ice Cream; Raspberry And Caramelised Pistachio Crème Brûlée & Eton Mess, Blossom Honey, Strawberry Shortcake. Tea and coffee followed with homemade petit fours. Speeches left not a dry eye in the house and Stephan had secretly learnt to play the saxophone and he serenaded his new bride before their first dance!
A truly magical day with a band and and excellent DJ keeping them dancing throughout the evening. Our lovely bar staff kept the drinks flowing and everyone had a great day. Comments like ‘the best wedding ever’ I heard being said around the room! Great day had by all and once again a pleasure to look after such a wonderful family.
A lovely day yesterday at Lodge Farm for Andy & Steph’s big day. With a ceremony in the secret garden to start followed by Prosecco and canapés on the terrace, the guests made the most of the beautiful weather and lazed around in the stunning grounds. Moving into the Tipi for dinner they choose the BBQ option, cooked to perfection by chefs David and Tim. Consisting of Honey, Soy And Chorizo Chicken; Monkfish, Tiger Prawn And Salmon; Marinated Haloumi And Vegetable; Rosemary, Honey And Garlic Lamb Cutlets. Accompanied by Homemade Coleslaw; Rocket, Toasted Pine Nuts, Parmesan, Balsamic Dressing; Roasted Med Vegetables With Lemon And Garlic Olive Oil and Cajun Roasted Sweet Potato Wedges. For dessert they had chocolate brownies and strawberry’s. A great band played throughout the evening and with the tipsy pony keeping everyone well refreshed, they had a great party! Leaving to a line of sparklers Steph & Andy ran up to the house amid cheers and laughter! A lovely couple and a brilliant day had by all.