Another busy weekend for the KF team. Friday we catered for Franki’s 21st Birthday celebrations at her parents house in Sandridge. Guests arrived to canapes of Vegetable Samosa’s and Prosecco before making their way to the Tipis set in the stunning garden. All set with an African theme as the family had spent much of Franki’s childhood living there. The menu followed the same trait, we served sharing platters of Vegetable Dhal, Chapatis, Spicy Pilaf, Kenya Bajias with Tomato Salsa, Corn Cobs with Chilli and Lime Salt, Githeri (Beans, Corn, Red Chillis, Coriander). For dessert they choose Dark Chocolate Brownies with Raspberries and cream. A great evening.
Saturday we looked after Diana & Matt back at Brook Farm. The ceremony took place under the trees followed by Prosecco, Pimms and lots of delicious canapes. Crispy Pork Belly, Spiced Bramley Apple; Hoisin Duck, Savoy Cabbage; Bang Bang Chicken Satay; Mini Prawn Cocktail; Brushetta, Vine Tomato, Pesto; Mozzarella And Pesto Arancini.
Moving into the Tipis we served a BBQ of Beef And Stilton Burgers; Lamb Leg Skewers Marinated In Mint, Orange And Red Chilli; Chicken, Chorizo, Honey And Soy accompanied by Homemade Slaw; Greek Salad; Rocket, Parmesan, Pine Nuts And Balsamic and Parmentier Potatoes. This was followed by a trio of desserts of Chocolate Brownie, Clotted Cream; a Glazed Lemon Tartlet, Caramelised Hazelnuts, Raspberries and Eton Mess, Blossom Honey, Strawberry Shortcake. Delicious!
Dancing to a great DJ kept the celebrations going till late in the night, a great day had by all!