Archive for January, 2018
Another busy week for us catching up with our couples getting marries this year. We offer individual tastings so they can try out their preferred choices in the comfort of our kitchens; it also gives us the opportunity of spending time with them running through their day and understanding the style they envisage. They then not only get to try the delicious food but understand us as a company and what we can do to help make their day exactly as they want.
Our first lovely couple getting married in May opted for a 3 course meal and tried Twice baked goats cheese souffle, figs, honeyed pecans, herb salad, parmesan cream and Mozzarella and pesto arancini, basil, roasted tomato and chilli sauce for starters. Followed by Braised shank of lamb, buttered mash, redcurrant and mint jus, crispy leeks, honey glazed roots and Parmesan chicken breast, summer vegetables, salsa verde, saute baby new potatoes, parmesan crisp and Sirloin of beef, blue cheese dauphinoise, seasonal vegetables, toasted almonds, red wine jus.
For dessert they tried the trio of desserts; all our desserts can be served this way and is a popular choice so they don’t have to choose just one! It also has the wow factor on the day when it is being served. They choose Passion fruit posset, coconut shortbread, pineapple compote; Sticky toffee, salted caramel sauce and Eton mess, blossom honey, strawberry shortbread.
A different style of catering for our next couple, getting married in June they opted for ‘posh’ BBQ served to the tables. This style includes 4 side dishes that the guests can share and the ‘meat’ element is served by the staff. This offers lots of choice for the guests. They choose Chicken Satay with peppers and onions, Rosemary, honey and garlic lamb cutlets, Tiger prawn and scallop skewer, Marinated haloumi and vegetable skewer and Charred and glazed mini beef brisket steak. To accompany these they choose Roasted Mediterranean vegetables, garlic, lemon, parsley and olive oil, Caesar salad, Homemade slaw and Baby potato salad, cornichons, red onion, dijon mayonnaise.
Our next couple with their big day in September wanted the relaxed sharing style for their day, so they choose for starters our sharing platters of Anti Pasti – Proscuitto, bresola, baby chorizos, salami, breads, olives, balsamic oil and Fish – Smoked salmon, mackerel pate, marinated tiger prawns, breads, caper and parsley butter, cornichons. For main course they wanted either a plated meal of Lamb Shank or a sharing board of Sirloin of beef, homemade yorkies, horseradish cream. This we discussed with nominating a designated carver on each table, this is the style that works well and brings a surprisingly funny element to the meal! Our Back to school mini pudding board consisting of Snickers brownies, Rice pudding brulee, Coconut and jam sponge, Spotted dick, Custard was their choice of desserts.
Sirloin of Beef again for our next couple getting marries in July, but served plated to the tables with sides of veg, potatoes and jus for guests to hep themselves. Followed by a delicious trio of desserts. Again they tried Passion fruit posset, coconut shortbread, pineapple compote; Sticky toffee, salted caramel sauce and Eton mess, blossom honey, strawberry shortbread and also Dark chocolate torte, caramelised bananas, Snickers chocolate brownie, clotted cream and Glazed lemon tartlet, raspberries, clotted cream, caramelised hazelnuts. They need to choose their favourite 3!
Canapes, followed by a BBQ served to tables for our next couple getting married in August. The canapes they choose to try were Bruschetta, vine tomato, rocket pesto; Mozzarella and pesto arancini; Cumberland sausage, soy, honey, course grain mustard; Fish and chips, tartare sauce; Chorizo, crispy potato; Mini yorkie pud, beef fillet, horseradish and watercress cream and Caramelised onion and applewood tartlet. The BBQ options were Marinated haloumi and vegetable skewer; Tiger prawn and scallop skewer; Chicken Satay and Skewers of beef marinated in coriander, chilli, ginger and lime.
Our final couple, getting married in late September wanted a slightly autumnal feel to their day, so opting for honey glazed roots as their vegetable of choice, which we are happy to add to any main dish. They tried Canapes followed by Braised shank of lamb, buttered mash, redcurrant and mint jus, crispy leeks, honey glazed roots; Pork tenderloin, creamed potatoes, roasted squash and red onions, crispy pork belly, sticky jus and Kingfisher ‘pie and mash’ of Chicken, ham, leek. A tricky decision to make as they loved them all! Dessert was easier they only choose 3 to try and loved them all! Raspberry and caramelised pistachio crème brulee; Sticky toffee, salted caramel sauce and Bramley apple and blood orange crumble, cinnamon spiced crème anglaise.
Lovely to meet everyone and enjoy their excitement in the planning of their special days. We so look forward to working with you all in 2018!
The New Year has started with a busy bang! We have been exhibiting with Rothamsted Manor as their preferred supplier at Knebworth Wedding Fair, meeting lots of new potential clients and establishing relationships with suppliers, both old and new. Everyone is in great spirits and excited about the year ahead!
We have also been meeting lots of our 2018 Brides and Grooms for their food tastings. Plate after plate of delicious food, hard to make a single decision! It is so lovely to chat with them about their special upcoming days, such enthusiasm and excitement! Its going to be great year . . . so looking forward to it!