Archive for September, 2017

Beautiful Venues

Last weekend saw us catering for Amanda & James at the stunning Rothamsted Manor in Harpenden. A delicious 3 course menu consisting of  Twice Baked Goats Cheese Souffle, Fig, Honeyed Pecans, Herbs, Parmesan Cream for starters; Chicken Breast, Warm Salad Of Chorizo, Green Beans, Butternut And Baby Spinach, Champ Potato, Madeira Jus for main course and a trio of desserts consisting of Sticky Toffee, Salted Caramel Sauce, Eton Mess, Blossom Honey, Strawberry Shortcake and a Chocolate Brownie And Honeycomb Sundae. All cooked by Dan and David, it looked and smelt scrumptious! A beautiful day for a beautiful couple.

 

We also catered for Lizzie & Sam at Lodge Farm. With a blessing first on the lawn in front of family and friends, we just managed to get a big cheer and confetti thrown before the British summer weather greeted us again with the heavens opening! everyone ran for cover into the marquee! Drinks and canapes were served followed by a delicious BBQ cooked by John and Jemima. They choose Pork And Apple Sausage; Honey, Soy And Chorizo Chicken; Marinated Haloumi And Vegetable and Lemon Salmon Skewer. This was accompanied by bowls of Ras El Hanout Spiced Cous Cous, Feta, Mint And Pomegranite; Vine Tomatoes, Boccocini, Red Onion, Rocket Pesto; Root Vegetable Slaw, Apples, Walnuts, Spiced Mayo and Rosemary And Garlic Roast Potatoes and Cajun Roasted Sweet Potato Wedges.

Dancing to Disco nights and keeping the girls in the Tipsy Pony busy, the guests had a fun evening. A delightful couple to look after, a great day despite the weather!!

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Beautiful Wedding at Brook Farm

Last weekend we catered for Holly and Jason who chose the stunningly beautiful Brook farm for their wedding reception.  Tipis set on the side of the lake gave a very rustic relaxed feel. They arrive to a champagne reception with Salmon Bellini’s, Mini Yorkshire pudds with rare beef fillet topping and tomato pesto bruschetta.  

Tim and Dan set the BBQ’s outside and the guests came and helped themselves to a delicious selection of hog roast, home made burgers, Halloumi skewers, sausages, and marinated chicken.  These well accompanied with skinny fries, jacket potatoes, and freshly made salads. We then served signature trio of deserts which consisted of caramel brownie with hot caramel sauce, eaton mess and lemon posset.  

The happy couple wanted a super chilled out day and this was reflected in many ways. We provided a more informal dining experience, and they also had a swing style band for their evening celebrations.  The adjacent lake was adorned with floating lantern candles at sunset.  A beautiful day at a stunning venue, a pleasure to be part of.

A lovely review from Holly’s Mum welcomed us in the office this week!

Fantastic BBQ and food at my daughters wedding on Saturday at Brook Farm Cuffley, especially the hog roast with its crackling and the trio of desserts were delicious. The catering manager and the team of chefs and waiters were second to none and nothing was too much trouble. Excellent service so glad we found you for the special day, Thank you.

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CAE Fest!

Last Friday we catered for CAE at their annual summer ball. This is the 5th year we have had the pleasure of looking after this lovely company although the venue changed for this year. An ever expanding company with a delightful MD who really knows how to throw a party for his employees!

A marquee decked out in true festival style greeted the guests as they arrived. With a Prosecco van and Canapés of Mini Cheeseburgers; Mini Fish And Chip Cones; Mozzarella And Pesto Arancini (V); Mini Beef Pasties; Butternut, Goats Cheese And Red Onion Tartlets (V), Served by our ever smiley waitresses, the guests soon got in the party mood!

 

 

We the served a huge BBQ cooked by John And Jemima of Marinated Lamb Skewers; Vegetable And Haloumi Skewers (V); Summer Herb And Lemon Chicken and Teriyaki Beef Skewers. These were accompanied by Pitta Breads; Tomato, Red Onion And Parsley Salad; Tzatziki; Houmous; Sweet Chilli Sauce; Roasted Baby New Potatoes; Cajun Sweet Potato Wedges; Spiced Cous Cous With Mint, Pomegranite And Orange and Homemade Redslaw.

An award ceremony followed and then the party really began! 90’s DJ Brandon Block played in the club tent, fireworks were set off and a roaring camp fire filled the field. The DJ had them all dancing till well into the night and they drank our bar dry! A great night for a great company! ‘Same time next year?’ MD said to me as we left? Absolutely! our pleasure always!

 

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