Archive for August, 2018
The last week has been busy with menu tastings in the unit and two weddings. Menu tastings we offer all our clients individually, its a chance to discuss their day with them in detail, get to know them a bit better and of course sample some delicious food. Here are some pictures of Pete & Nadine’s choices they sampled.
Katherine and John looked after Caroline & James in Tipis at Shenley Walled Garden. Its a stunning location for a wedding reception. Arriving to canapes and fizz, the guests enjoyed the gardens and games in the sunshine. Once seated in the Tipi they enjoyed a sharing style starters of Salami Milano, Proscuitto, Chorizo, Ciabatta And Balsamic Oil with sides of Rocket Pesto, Sun Blushed Tomatoes, Manchego and Boccocini. For Main course they had BBQ Served To Tables comprising of Vegetable And Haloumi Skewers; Lemon And Summer Herb Chicken; Lamb Cutlets with Honey, Rosemary And Garlic with salads of Redslaw, Tuscan Panzanella; Moroccan Cous Cous, Mint, Feta, Pomegranite And Orange and Roast Potatoes with Garlic And Rosemary. A busy bar with lots of dancing and laughter filled the Tipis late into the evening. A great day!
David and myself looked after the lovely Immi & Oli at Lodge Farm for their day. Again in Tipis with flowers in abundance, it looked stunning!
Funnily they also choose canapes followed by anti pasti sharing platters to start and followed with a BBQ of Beef Burgers; Pork and Apple sausages; Honey, sesame and soy salmon skewers and Chicken Satay, peppers and onion skewers. These were served alongside bowls of Greek Salad, Homemade Slaw; Rocket, parmesan pine nuts and balsamic salad and Rosemary & Garlic roast potatoes.
For Dessert they had a ice cream van for the guests to enjoy. A great DJ soon had the room rocking and the guests enjoyed a fun filled evening. Another great day for us to be part of!
Last Saturday Dan, Ian and their team catered at Eggington house for Sarah-Jayne and Eddie’s big day. Guests were greeted on the lawns by a very traditional afternoon tea, complete with finger sandwiches and scones with lashings of jam and cream. Tea and coffee served alongside chilled Prosecco to start the day’s reception.
Lawn games kept the guests entertained, with many guests trying their luck with the archery. A professional archer was on hand to provide guidance!
Moving into the marque the wedding breakfast was served with a starter of Ham Hock, Parsley And Caper Terrine, Mini Cheddar Scones, Sage Butter, Candied Apple Puree, Sea Salt Crackling or Twice Baked Goats Cheese Souffle, Fig, Honeyed Pecans, Herbs, Parmesan Cream. Main course was a Roasted Chicken Breast, Sage And Onion Stuffing, Bubble And Squeak, Seasonal Vegetables, Red Wine Jus or Artichoke And Red Onion Tarte Tatin, Celeriac Parmentier, Tomato Petals, Gremolata. A signature trio of desserts completed the delicious meal. A great band played and there was much dancing; happiness and love filled the room. A great celebration!
John, Tim and I looked after Sophie & Jack at Lodge Farm. Sophie and her bridesmaids dressed the marquee with home grown flowers and olive trees; hanging lanterns haung from the ceiling. It looked stunning! After a church ceremony, they arrived to Prosecco and beers and delicious canapés served by the KF staff. They choose Steak And Chips, Bacon Ketchup; Confit Lamb Croquette, Sticky Red Onion Jam; Seared Tuna Loin, Sesame Seeds, Sticky Rice Cake; Caramelised Onion And Applewood Cheese Tartlet and Mozzarella And Pesto Arancini.
For their meal they choose John’s delicious Chicken, Ham And Leek Pie Served With Cheddar Mash, Buttered Vegetables And Gravy and for dessert they choose Glazed Lemon Tart, Clotted Cream, Raspberries, Caramelised Hazelnuts.
A great Dj had the room rocking, not sure anyone realised it was torrential rain outside! Glitter painting and even a hangover kit for guests to take home was the detail Sophie & Jack brought to their day. A wonderful day with a truly wonderful family!
Another busy week of weddings for us with one at a very different type of venue.
Last Thursday we catered for Rhiannon & Gareth at Buckingham Railway Centre. An old Railway Station that has been converted to show large express passenger locomotives and shunting engines recreating the golden age of steam. Its a great backdrop for a wedding reception sitting on the original platform for your meal!
Rhiannon & Gareth choose a three course dinner of Chicken Liver Pate to start, followed by Braised shank of Lamb, buttered mash, Redcurrant and mint jus, crispy leeks and honey glazed roots. For dessert they choose a trio of desserts.
A great day of laughter and dancing filled the station, with the steam trains sounding in the background!