Archive for June, 2018
Saturday we catered for Lizzy & Alex and their lovely family at Lodge Farm. A 3 hat Tipi looked stunning in the sunshine. They had their ceremony in the secret garden followed by canapés and Prosecco on the terrace, garden games for the children made it a perfect afternoon.
Moving into the marquee we served them a BBQ of Sticky Maple Boneless Chicken Thighs; Marinated Haloumi And Vegetable; Rosemary, Honey And Garlic Lamb Cutlets and Charred And Glazed Mini Beef Brisket. This was accompanied with Caesar Salad; Homemade Slaw; Baby Potato Salad, Cornichons, Red Onion And Dijon Mayo and Roasted Baby New Potatoes.
Speeches followed and and Ice cream shack before the evening guests arrived. A great DJ got the party going and we served them a full buffet which the guests loved. They choose our Picnic menu which consists of a selection of sandwiches, quiche, chicken liver pate, gammon, cheddar, pork pies, chutneys and pickles.
A great day to be part of and a lovely family to look after.
Last Friday we catered for Sam & Abbie for their big day on their family farm. Being farmers themselves they had plenty of space to hold a massive marquee, with straw bales, tractors and plants in abundance. They arrived to canapés and sloe gin & Prosecco and the sun shone on all their family and friends. Moving into the marquess they chose a hog roast served with apple sauce, stuffing and perfect crackling! This was accompanied with sides of salads and baby new potatoes. It was a delicious feast. Eton Mess with strawberry shortcake completed the meal. Great speeches followed and then they danced the night away to a fantastic band. Lovely couple, a great day to be part of.
Saturday we looked after Lucy & Rob at Hastoe Hall in Tring. They had their ceremony first inside the hall then made their way out into the summer sunshine to be greeted with Margaritas and Prosecco. Kingfisher canapés were also served. Whilst they enjoyed the reception the brilliant Kingfisher team turned the hall round ready for dinning in record time!
We them served them Anti Pasti Board Of Chorizo, Proscuitto, Salami Milano Served With Balsamic Oils, Ciabatta and Sun Blushed Tomatoes, Boccocini, Olive Tapenade & Marinated Roasted Vegetables for Starters. For main course they choose Parmesan Chicken Breast, Summer Vegetables, Salas Verde, Saute Baby New Potatoes, Parmesan Crisp followed by a trio of desserts of Raspberry And Caramelised Pistachio Crème Brulee; Sticky Toffee, Salted Caramel Sauce; Bramley Apple And Blood Orange Crumble, Cinnamon Spiced Crème Anglaise.
A ceilidh band got them all up dancing followed by a DJ to dance the night away. A great day had by all!