Archive for September, 2018
Tweeted this morning by Rothamsted Manor.
We’re delighted to be named 8th in Bridebook’s Top 29 Historic Wedding Venues UK list! https://bridebook.co.uk/article/the-top-29-historical-wedding-venues-in-the-uk … Thank you
@bridebook ! #weddingvenue #WeddingPlanner #hertfordshireweddings
We are also delighted to be their preferred caterer, with three weddings coming up over the next month its exciting times!
Saturday we looked after Sam & Sam at their wedding in a stunning marquee at Sam’s parents farm in Ardeley.
The wet start didn’t dampen anyones spirits, Sam & Sam arrived in a horse drawn carriage and we welcomed them with canapés and Prosecco inside the warm marquee.
Moving onto dinner they choose Rump of Lamb, Dauphinoise Potatoes, Honey Glazed Roots and Lamb Jus. The guests commented several times on this superb dish! This was followed by a trio of desserts on Raspberry and Caramelised Pistachio Creme Brûlée; Sticky toffee pudding with salted caramel sauce and a Bramley and blood orange crumble with cinnamon spiced creme anglaise.
Tea & Coffee was served with cheeseboards for the guests to nibble on during the speeches. A great band and busy bar kept the guests partying late into the night. A lovely couple with a wonderful family, a great day to be a part of.
Friday we looked after 320 of the lovely staff from CAE. This is the 5th year we have catered for this company at their Summer Ball. A large marquee at Monkton Barn was the location all set with a Mardi Gras theme, it looked stunning! The guests arrived to Prosecco, Pimms and Beers all served by a ‘live table’, we served themed canapés to accompany the welcome drinks. They were Chilli Beef Bites; Mardi Gras Cornbread Fritters; Creole Crab Cakes; Mini Dogs, Red Onion Relish and Southern Fried Chicken, with Creole Sauce.
We then fired up the BBQ’s and served Roast Beef Po’ Boys; Blackened Cajun Chicken; New Orleans Style Bbq Shrimp; Spiced Vegetable Jambalaya and Spicy Sausage And Shrimp Gumbo. All served with Dirty Rice; Cajun Roasted Sweet Potato; Green Salad, Lime And Coriander Dressing; Homemade Slaw and Roasted Vegetables.
A traditional Mardi Gras band started and complete with dancers entertained the guests whilst the ate. The awards took place next followed by a great DJ and lots of dancing. Glitter ladies, fire eating and juggling completed the acts making it another great Summer Ball. Delighted as always to be part of their celebrations!
Saturday we catered for Rebecca & James in Cotton End. They had a marquee set in a filed at a local farm, stunning views all around. Arriving to chilled Champagne and Prosecco the guests enjoyed the sunshine outside. Moving into the marquee for the wedding breakfast they first cut the cake as we served this as part of the dessert.
At the tasting they enjoyed our vegetarian & vegan option so much they choose it as their starter! Artichoke And Red Onion Tarte Tatin, Celeriac Parmentier, Tomato Petals, Gemolata. For main course they had Sirloin Of Beef, Blue Cheese Dauphinoise, Summer Vegetable, Red Wine Jus, Toasted Almonds and the Vegetarians had Roasted Vegetable And Goats Cheese Open Lasagne, Soft Herbs, Hazelnut Pesto. Delicious! For dessert we served their wedding cake with Berries And Whipped Cream.
Speeches flowed and more evening guests arrived. A great DJ and a busy bar kept the guests entertained throughout the evening. Another great celebration, a pleasure to be part of.
Last Friday we catered for the lovely James & Faye at Lodge Farm. The marquee looked stunning with floating lanterns, bunting and the most gorgeous flower displays lovingly created by her Mum. A beautiful day with lots of love and laughter.
They Choose Canapes to start of Mini Yorkie Pud, Beef Fillet, Horseradish And Watercress Cream; Bang Bang Chicken Satay; Cumberland Sausage, Soy, Honey, Course Grain Mustard; Fish And Chips, Tartare Sauce and Caramelised Onion And Applewood Cheese Tartlet. This was followed with a BBQ served to the tables of Pork And Apple Sausages; Honey, Soy And Chorizo Chicken; Monkfish, Tiger Prawn And Salmon and Charred And Glazed Mini Beef Brisket. These were served with bowls of Greek Salad, Homemade Slaw; Mixed Baby Leaves, Lime And Coriander Dressing and Roasted Baby New Potatoes.
Kingfisher signature trio of desserts completed the meal of Dark Chocolate Torte, Caramelised Bananas; Sticky Toffee, Salted Caramel Sauce and Lemon Posset and Raspberries.
A great disco with confetti cannons completed the magical day. A wonderful day for a very special couple.
Saturday we catered for Louise & Sam at Brook Farm In Cuffley. After saying their forever vows in a local church , they made their way to the wonderful venue. We served canapés in the summer sunshine. Confit of lamb croquette with sticky red onion jam., seared tuna loin with sesame seeds and stick rice cake , caramelised onion and applewood cheer tartlet and mozzarella and pesto arancini.
The guests then made there way to the marque for the wedding breakfast. We had warm flat breads , and dips of hummus , taziki and olives. After welcome speeches , we served sharing platters of roasted legs of lamb. These were accompanied by roasted Mediterranean vegetables , saffron orzo with roasted courgettes , green beans and rocket leaf sugar snap pea salad and Rosemary and garlic roasted potatoes. For desert, sharing boards were the order of the day. The happy couple choose snickers chocolate brownie, raspberry and caramelised pistachio creme brûlée alongside glazed lemon tartlet and cream as their deserts.
For the start to the dancing celebrations, the couple performed a traditional Cypriot dance where their guests pin money to the couple’s clothing. The dance floor was full to watch this amazing tradition. A lovely day for a lovely couple.