Archive for April, 2018

Sirloin Of Beef & Red Wine Jus

Kingfisher Caterers

Saturday we catered for the new Mr & Mrs Bolster at Louise’s parents home in Berkhamsted. Arriving to canapes and Prosecco, the 140 guests warmed up in a marquee before making their way into the Tipi for their wedding breakfast.

They choose a delicious menu of Aberdeenshire Smoked Salmon, Celeriac Remoulade, Soda Bread, Watercress, Caper And Radish Salad, Orange Dressing or Mozzarella And Pesto Arancini, Roasted Tomato, Basil And Red Chilli Sauce for the vegetarians.

Followed by main course of Sirloin Of Beef, Dauphinoise, Seasonal Vegetables, , Red Wine Jus with Artichoke And Red Onion Tarte Tatin, Celeriac Parmentier, Tomato Petals, Gremolata as the vegetarian choice. The beef was slow cooked by our very talented chef John, and comments like ‘the meat melts like butter’ and the best beef I have ever eaten’ was heard around the Tipi!

For dessert the choose our signature trio of Raspberry And Caramelised Pistachio Crème…

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Sirloin Of Beef & Red Wine Jus

Saturday we catered for the new Mr & Mrs Bolster at Louise’s parents home in Berkhamsted. Arriving to canapes and Prosecco, the 140 guests warmed up in a marquee before making their way into the Tipi for their wedding breakfast.

They choose a delicious menu of Aberdeenshire Smoked Salmon, Celeriac Remoulade, Soda Bread, Watercress, Caper And Radish Salad, Orange Dressing or Mozzarella And Pesto Arancini, Roasted Tomato, Basil And Red Chilli Sauce for the vegetarians.

Followed by main course of Sirloin Of Beef, Dauphinoise, Seasonal Vegetables, , Red Wine Jus with Artichoke And Red Onion Tarte Tatin, Celeriac Parmentier, Tomato Petals, Gremolata as the vegetarian choice. The beef was slow cooked by our very talented chef John, and comments like ‘the meat melts like butter’ and the best beef I have ever eaten’ was heard around the Tipi!

For dessert the choose our signature trio of Raspberry And Caramelised Pistachio Crème Brulee; Bramley And Blood Orange Crumble, Cinnamon Spiced Crème Anglaise; and Dark Chocolate And Cinnamon Delice, Pistachio Cream, Clear Caramel.

After speeches a jazz band lead by Louise’s Dad started the entertainment followed by the Sean Jackson band who had the tent rocking late into the evening.

A lovely family who welcomed us into their home and garden, who were so grateful for everything. Even the cooked breakfast we served half the guests at 10am this morning! A truly lovely weekend. Congratulations! Louise & Patrick!

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Private Events

Kingfisher Caterers

Over the past few weeks we have had the pleasure of catering for some lovey clients in their own homes.

Steve & Tracey celebrating their 25th wedding anniversary with friends had a four course dinner prepared by John in their kitchen. They had canapés on arrival followed by Lamb and caramelised onion ravioli, sticky puy lentils, grated pecorino for starter;  Main course of Roasted chicken breast, sage and onion stuffing, bubble and squeak, seasonal vegetables, red wine jus; and for dessert Glazed lemon tartlet, clotted cream, caramelised hazelnuts, raspberries. We left them with the wine and conversation flowing with homemade petit fours and coffee and cheeseboards; listening to a playlist from 25 years ago! Lovely evening to be part of!

Last Saturday we catered for Wendy and David Gerrard at their home in St Albans, this is the 4th time we have looked after this lovely family, 2 21st birthday parties…

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Private Events

Over the past few weeks we have had the pleasure of catering for some lovey clients in their own homes.

Steve & Tracey celebrating their 25th wedding anniversary with friends had a four course dinner prepared by John in their kitchen. They had canapés on arrival followed by Lamb and caramelised onion ravioli, sticky puy lentils, grated pecorino for starter;  Main course of Roasted chicken breast, sage and onion stuffing, bubble and squeak, seasonal vegetables, red wine jus; and for dessert Glazed lemon tartlet, clotted cream, caramelised hazelnuts, raspberries. We left them with the wine and conversation flowing with homemade petit fours and coffee and cheeseboards; listening to a playlist from 25 years ago! Lovely evening to be part of!

Last Saturday we catered for Wendy and David Gerrard at their home in St Albans, this is the 4th time we have looked after this lovely family, 2 21st birthday parties, a 25th wedding anniversary and on Saturday their eldest son graduating with a PHD in medicine and leaving for his first full time role in Australia.

We served Canapes on arrival with Prosecco to all guests, followed by a selection from our Bowl Food Menu of Lamb Koftes, Lemon And Coriander Cous Cous, Saffron Yoghurt; Slow Cooked Pork Belly, Caramelised Roots, Bramley Sauce; Mini Fishcakes, Rocket Leaves, Garlic Aioli and Malaysian Vegetable Curry, Sticky Rice.For dessert we served buffet style DIY Eton Mess; Apple Pie & Cream and Cheeseboards.

There wasn’t a dry eye when David made his touching speech at the end of the evening, we will be back again I am sure!

 

 

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Living Magazine Advertorial

Kingfisher Caterers

April’s edition of Living Magazine has Kingfisher featured in their fine dining edition. Exclusive Catering at Rothamsted Manor gives us a great platform to promote these culinary skills of our fantastic chefs.

Another framed exhibit for our wall!

Living mag April

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Living Magazine Advertorial

April’s edition of Living Magazine has Kingfisher featured in their fine dining edition. Exclusive Catering at Rothamsted Manor gives us a great platform to promote these culinary skills of our fantastic chefs.

Another framed exhibit for our wall!

Living mag April

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1st Wedding of the Season

Kingfisher Caterers

Easter Monday, what a great day to get married!

Yesterday we catered for Francesca & Luke’s big day at Venue 360. The room was dressed in pink and white which complimented the colours of the wedding party perfectly.

The couple and their guests sat down to a delicious 3 course meal of Prawn Cocktail, followed by Roasted chicken breast, sage and onion stuffing, seasonal vegetables, Yorkshire pudding and red wine jus. With Sticky Toffee Pudding, Salted caramel sauce and Custard for dessert served with tea & coffee.

Speeches and dancing completed the wonderful day!

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