Archive for November, 2019
100 kilos of potatoes
30 kilos of carrots
30 kilos of parsnips
15 butternut squash
10 kilos of onions
8 garlic bulbs
and 2 very tired chefs!
. . . this was the prep for Saturday nights Charity Dinner at Venue 360 for the Annual Mary Seacole Event! A great evening, the venue looked stunning, all designed by Elaine whose outfit matched perfectly! 333 guests arrived for a feast of Homemade Hearty Vegetable Soup served with Soda bread followed by Roasted Chicken Breasts, Buttered Mash served with Roasted Winter Roots and Red Wine Jus. For desert they had Sticky Toffee Pudding with Salted Caramel Sauce. With 44 dietary requirements the 16 front of house staff and 6 chefs delivered a delicious meal enjoyed by everyone.
Speeches by Life President Desline Stewart and Martin Blower introduced the fund raising, auction and raffle. Singing waiters, integrated amongst our staff started the entertainment and then came back on stage after dinner dressed in Abba costumes and singing well known hits. The guests all joined in and had a great evening! Lots of money raised for such a great Charity, we were glad to be a part of it again this year!
Last weekend we had the first of our Christmas Party! Set at Monkton Barn the guests arrived to Mulled wine and pigs in blankets canapés around the roaring outside fire. Moving into the marquee we served a starter of Chicken Liver Pate, followed by a breast of turkey, Cocotte Potatoes, Cranberry and Sage Stuffing, Pork Chipolata and Red wine jus. Bowls of Brussel Sprouts and roasted winter vegetables accompanied the festive dish. Christmas Pudding with Brandy Cream and cheeseboards completed the meal. Delicious meal although it is still November!
Also this week we catered at Venue 360 for the Annual Ricky Hill Event. A charity evening with raffles and auctions raising money for the Mary Seacole Charity. Over 200 guests arrived in evening attire and sat down to a feast of Bruschetta, Vine Tomatoes, Parmesan and Rocket pesto starter, followed by Roasted Chicken Breast, Cocotte Potatoes, Sage and Cranberry Stuffing, Yorkshire Pudding, Roasted Winter Roots and Red Wine Gravy. A sticky Toffee Pudding with salted caramel sauce completed the meal. A great atmosphere with lots of old football footage and memorabilia. A great night to be part of!
This week we have catered for a big Corporate client who had four days of meetings and training with staff members coming from all over the world. Breakfast, tea & coffee, lunch and afternoon tea; we have kept them refuelled and refreshed throughout each day. A great event to be part of with delicious buffets arriving each day from our brilliant kitchen team!
Here are some of the choices from our fork buffets menus.. making each days’ food different and appealing is one of our kitchens strengths, from Salmon & Lemon Encroute, Peri Peri Chicken Fillets, Goats Cheese, Thyme and Caramelised Onion Tartlets to Chicken Caesar Salads, Boccocini, sun-blushed tomatoes and olive brochette to John’s homemade Pumpkin Soup!
We also catered an evening canapé party for 90 delegates with no less than 12 canapés per person! Thats over 1000 canapés prepared! Well Done team KF!
This tasty Pumpkin Soup went down a storm on Monday at our Corporate event! For anyone wanting to make it, here is John’s secret recipe!
1 medium pumpkin roughly chopped
2 onions chopped
5 cloves of garlic
A bunch of thyme
Place above ingredients in baking tray drizzle with olive oil. Add 1 teaspoon of paprika and cumin. Roast in a hot oven till soft and slightly caramelised. Remove from tray add to large pan. Add fresh vegetable stock till nearly covered. Simmer for 20 mins. Puree and then pass through a fine sieve. Finish with a splash of cream or creme fresh. Serve with crusty bread. Delicious!