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Wedfest 2014!

Saturday we were at the beautiful Sandridgebury Farm for Georgia & Andrew’s Wedfest! The marquee was set out with long bench tables, a huge central bar and flags and bunting outside. Place names were marked with a polaroid picture of each guest with Georgia or Andrew, lovely touch.

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The guests arrived to Champagne and Pimms and were greeted by their guests throwing red rose petals over them as they walked down the carpet to the marquee. Red was the theme with Georgia looking a stunning bride in a beautiful red dress. Rather than canapes they had mini burgers in boxes; cheeseburgers, pulled pork & redslaw and cajan chicken with guacamole, Yum! These went down very well with the guests.


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The wedding breakfast followed with Roasted Sirloin of Beef served whole on a carving board for the guests to share. We put chefs hats on nominated guests to be the carvers. This was hilarious as some took it very seriously sharpening their knives beforehand and carving the perfect slices! Some did end up like doorsteps though! We served this with sides of hand cooked chips, homemade coleslaw, rocket, parmesan and pine nut salad and a vine tomato, boccocini, red onion and rocket pesto salad.

For dessert they had asked all their guests to bring a dessert, this Georgia and Andrew served to them with a little help from KF staff!

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The bar opened, the band played and they danced the night away. A great day had by all.

I must mention our very hard working staff, most of them will leave for uni soon, we will miss them, they have worked so hard over the summer for us, we hope to see you all back at Christmas and next summer! Thanks guys!

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Weren’t they lucky!

Our lovely couples on Saturday! Rain and storms Friday dampened the set ups and today washed out the clear up, but Saturday the sun shone all day with not a spot of rain! Someone was watching over them, they were all so delightful that they deserved the perfect day!

MJ & I went to Sandridgebury Farm for Kathryn & Chris’s reception. The marquee looked stunning with so many flower arrangements that her Mum and friend had made, with potted herbs as favours it looked and smelt fantastic!

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They arrived to chilled glasses of Prosecco and afternoon tea canapés shortly followed by their Lady Toast Master, Joyce Goodwin expertly setting up their receiving line, she politely told them that everyone will want to stand and chat for ages, but we have a feast to eat! So shake hands and pass them along the line, like passing a rugby ball! Couldn’t of said it better myself! Delightful lady, was a pleasure to work alongside her.

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They had a traditional three course wedding breakfast with a choice of Chicken Liver Pate, Spiced Red Onion Chutney, Cornichons, Ciabatta, Rocket Leaves or Bruschetta of Cherry Vine Tomatoes, Garlic, Olive Oil, Shaved Parmesan, Rocket Pesto, that was just for starters!

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Then for main course they had a hog roast, complete with stuffing and crackling accompanied by buttered baby new potatoes and salads of Rocket, Mixed Baby Leaves, Parmesan Shavings, Lime Dressing; Roasted Med Vegetables, Garlic, Lemon and Olive Oil; and Vine Tomato, Feta, Cucumber Black Olives and Rocket Pesto.

But MJ did save the best till last a choice of Eton Mess or Tiramisu, even all the staff’s mouths were drawling! It looked divine and not a bit was left by anyone!

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Dancing followed and a very happy couple started with a dance they had obviously been practising! Very sweet. Evening food of cheeseboards and wedding cake completed the feast! Joyce was right to get them in and moving so quickly! Lovely family, we all enjoyed being part of such a special occasion.

Dan & Ian were at Haileybury School for Lisa & Andy’s reception. Andy went to school here, so it seemed fitting to hold the ceremony there. After getting married in the schools chapel the bride and groom came down a red carpet with their friends and family to be greeted by chilled champagne and Kingfisher canapés in front of the marquee. The marquee sides were pulled back for the start of speeches to allow the sunshine to flood in.

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Another 3 course wedding breakfast was served with a choice once again over the courses. Busy prep week for the kitchen! Well done team and with JV sunning himself it can’t of been a easy week!
They started with Roasted Butternut, Rocket, Sun Blushed Tomato and Devon Blue Cheese Tart, Roasted Pepper Tapenade, Herb Salad or Poached Salmon and Tiger Prawn Tian, Lemon and Parsley Mayonnaise, Bloody Mary Dressing or Ham Hock and Parsley Terrine, Walnut Bread ,Spiced Apple Chutney, Pea Shoots.
Followed by a main course of either Roasted Breast of Corn Fed Chicken, Champ Potato, Warm Salad of Chorizo, Green Beans, Peas and Butternut, Madeira Jus or Rump of English Lamb, coleannon mash, asparagus and baby carrots and mint hollandaise or Black Olive Polenta, Roasted Vegetables and Mizuna Pesto.

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Lastly another Trio of Desserts of Pimms, Mint & Strawberry Trifle, Sticky Toffee Pudding, Salted Toffee Sauce, Clotted Cream & Lemon Posset, Raspberries, Ginger Biscuit! Delicious!

With the bar open and the sun cascading into the marquee, it was only a matter of time before everyone was dancing the night away to an amazing DJ.
With carriages arranged for midnight, the bride and groom and many friends and family made their way to their local hotels to continue their celebrations into the small hours!

So well done to all Kingfisher staff again! a huge effort this week by everyone involved! Here’s onto next week! Cheers!

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August Already!

August 2nd already! This season is flying past with us adding more and more great celebrations and weddings to our ever increasing portfolio! Saturday was again a day never to be forgotten.
My team and I made our way to the beautiful Lavender Farm nr Hitchin for Lucy & Kevin’s wedding, a lovely family who we have met on numerous occasions over the past few years, in fact we fist met them at Lavender Farm when we had an open day with Tipis for hire! The Lavender was in full bloom giving a stunning purple backdrop across the fields, it made the site seem so romantic and special.
Lucy & Kevin arrived with their son Jack to their guests toasting them with Pimms, they were a lively crowd keeping our bar staff busy even before the meal!
They feasted on a starter of Confit Lamb Shoulder Croquette, warm vegetable salad & mint dressing.

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Followed by our signature Kingfisher BBQ consisting of Beef & Stilton Burger, Summer Herb & Lemon Chicken Skewers, Peppered Rib Eye Steaks and Salmon, Monkfish & Prawn Skewer; all served with bowls & salads, cooked to perfection by John and MJ.
Lucy & Kevin partied hard, so did all of their guests, the bar was 3 deep most of the evening, even I danced with Dad! Great day had by all, so pleased for us to be part of such a special couples day!

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Team 2 with the lovely Ian, were back at the Holly Bush In St Albans for Laura & James’s wedding. The couple had been traveling for 6 months to exotic places like Cambodia, Australia, The Galápagos Islands and Brazil. They used these very personnel places to aptly name their tables in the marquee.

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Everyone looked stunning, the bride was complimented by a stunning array of bridesmaids dressed in soft green long flowing dresses. Canapés, Prosseco and freshly made jugs of Pimms greeted the wedding guests on arrival. from the lovely Vanessa & Steve. Although a brief down pour whilst the BBQ was being cooked it didn’t dampen proceedings, just the chefs got slighty wet! As always, it was a massive hit with all guests. Jeager bombs and drinks a plenty were flowering from the pubs doors, allowing guests to relax in the evening sunshine, another great day had by everyone.

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A Beautiful summer wedding!

Saturday saw the KF team in Amersham at Rebecca & James wedding reception, held in a marquee in James’s parents stunning garden. Mum Jenny had spent hours tending to the garden and it certainly paid off, it was the perfect setting.

We arrived on Friday to an empty marquee, here are the girls starting the lay up with a blank canvass to work with, it always transforms from glasses being added and once the flowers are set.

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Saturday began with arrival drinks and canapés in the garden, the bride and groom looked stunning, arriving in an old Bentley, to greet their friends and family. The bridesmaids looked beautiful in navy with bouquets matching the flowers decorations in the marquee, every last detail had been thought about.

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Speeches in the marquee followed by a buffet feast of Honey & Orange glazed ham, Broccoli & Blue cheese quiche, Poached Salmon a Fillets, lime Hollandaise and the couples favourite Coronation Chicken. This was accompanied by Greek Salad, Penne, roasted courgette, aubergine, red peppers, capers, salsa verde and Green beans, peas, rocket, sugar snaps, balsamic oil dressing with buttered new potatoes! Almost every table came back for seconds, some even thirds!

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This was followed by a KF speciality, a trio of desserts consisting if a Treacle tart, Eton mess and a Pimms, mint & Strawberry Trifle. one of our Jodie’s favourites!

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A delightful Jazz band played through the evening, the champagne kept flowing. Our wonderful Tom & Ian kept the bar stocked and pulled many a pint of real ale for the guests. A delightful family and another successful event for team KF, well done all!

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Hot! Hot! hot!

Saturday 19th will go down in Kingfisher history as being the hotest ever to day to cook and serve in a marquee! Three very different wedding this weekend for us but all of them professionally executed by the chefs and front of house teams despite everyone feeling like they’d had a fully clothed shower! At least the threatened thunder and lightning stayed away but it left us with soaring temperatures and humidity! It’s not an easy task with ovens and barbecues throwing out heat aswell! So well done everyone for keeping their cool!

So I took off with John and the team to the lovely Sandridgebury Farm in St Albans for Sally & Andys wedding reception. Marquee overlooking beautiful countryside, such a picturesque spot. With Pimms and canapés on arrival, garden games and backing music, the setting was glorious. Even my staff seemed to be enjoying it!

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Speeches started the wedding breakfast and then they all tucked into Rump of Lamb, Colcannon Mash, Asparagus and baby carrots and mint hollandaise, delicious, the bridal party agreed with me, it’s the sauce that makes this dish! Well cooked John!

This followed by a trio of desserts, Dark chocolate torte, orange shortbread, pistachio cream; Raspberry Brûlée, vanilla shortbread; lemon & ginger cheesecake, mint & raspberry Coulis. All washed down with ice cold wine and followed by tea, coffee & petit fours.

Lots & lots of evening guests arrived and danced the night away to a live band, Jodie, Amelia & Kate keep the drinks flowing from the bar with the help of our lovely chef John, who is becoming a bit of a legend behind the bar! Great day!

Ian and his team looked after Craig and Lisa’s wedding set in Tipis at Lavender Farm in Hitchin. Bench style tables set with fresh Lavender set the scene, the bridal party arrived in two white Rolls Royces.

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Canapés and champagne on arrival, followed by a lovely meal exceptionally cooked by MJ and Stewart. The Kingfisher signature trio of desserts was devoured Ian said! Evening food of Fish and chips, with disco dancing and cold beer from the bar made a memorable evening, for all apart from the guests drinking jager bombs, they may not of remembered to much this morning! Great time had by all!

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Team 3 went with a Dan & Seema to Chesham for Akexa & Ryan’s wedding celebrations! They had planned to have a very informal day with canapés and bowl food served to the guests in their parents garden. No particular seating plan was required, just a very relaxed style of service. Unfortunately due to the storm predictions they managed to secure the local church hall and moved everyone there instead, then in typical British fashion it didn’t rain a drop! Great day had by all though, they ate loads and partied hard into the night, with Tom expertly pouring and serving drinks from the bar the day flowed without a hitch!

So another trio for team Kingfisher! Well done to everyone involved, we are making these exceptionally busy weekends a great success! Long may it continue!

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It’s the finishing touches that make the day!

Another 3 events completed on Saturday with once again over 600 guests catered for, this is becoming a bit if a habit! A large Charity 3 course dinner at Edgegrove School in Radlett for Dan and the kitchen team, a wedding for me in Olney for 180 guests and another wedding for Ian and team in Chesham.

When I arrived in Olney on Saturday morning, I was blown away by the attention to detail Ros & Mike had applied to their marquee, from bunting & lighting, haybales to Lavendar & wild flowers to Alice in Wonderland style drinking vials, to signposts & postboxes! It looked every bit a country wedding set in the glorious surroundings of Snelsons Farm.

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They feasted on a buffet style menu of lemon Roasted Salmon Fillets, braised blade of beef, root vegetables, red wine & rosemary, breast of chicken, cream, tarragon, field mushrooms & sherry accompanied by Classic Caesar salad, buttered baby new potatoes and lemon & garlic green beans. This was followed by cakes made by friends and family and they then danced ceidligh in the warm summers evening! Beautiful couple, beautiful day!

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Ian and his team catered for Nick & Jess’s wedding in Amersham, they had stunning Tipis in the family garden where they said their own personally written vows to each other in front of family and friends under a beautifully decorated arch. They then dined on hog roast and salads, homemade wedding cake and even an ice cream van visited to complete the meal.
They decorated the Tipis with a 1000 origami cranes folded individually by the family which hung from the beams with fishing wire, the effect was stunning! It is a Japanese legend, that promises to bring eternal good luck for the couple. It takes months and months to do, that’s dedication!

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MJ did Kingfisher proud by cooking up 100 portions of spicy chicken & vegetable noodle boxes from the family kitchen. The smells from the kitchen had peoples mouthwatering and the queue kept growing longer and longer!
The band and following disco kept the guests dancing well into small hours. What a great day!

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Looking at the time both our couples spent planning and decorating their venues made both completely different but still both looking so unique and very special. The whole Kingfisher team worked very hard once again to carry through the commitment that had been months in the planning for our couples. Well done to all! Another successful weekend!

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Beechwood Park Great Gatsby Ball

Another busy weekend for the KF team, it was Beechwood Park’s school annual charity event raising money for Keech Hospice and BPSPA. This is the second year we have catered the event for over 400 guests and long may it continue!
This years theme, The Great Gatsby, was a tremendous choice, lots of time and care was spent in the planning and setting up of the event. The room looked amazing with floating balloons and twinkly lights, reminiscent of a Jay Gatsby’s famous parties!

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The guests arrived to saucers of champagne, greeted by our lovely KF staff and dancing girls, then made their way through to the marquee.

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PeeWee our lovely presenter & host for the evening started the entertainment either an auction for a bottle of 2001 Chateau Lafite, top London restaurants have this on their wine list for £1000! It finally sold for £1100, not sure that will ever get opened!

Other kitchen team laid out all the starters and my lovely staff, all 32 of them! started serving to tables, the choice was Marinated Vegetable a& Mozzarella a Timbale, Parmesan Shavings, Rocket leaves, raspberry balsamic syrup or Salad of Seared Duck, a Watercress, pink Grapefruit, Honey Lavender Dressing, served with a selection of breads and butters.

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After a few games orchestrated by Pee Wee the kitchen set up to serve main course. 2 stations of chefs, waiting staff lined up and off we went, we managed to serve all 419 in under 25minutes! Well done team! That was some service! They choice was Roasted Chicken Breast, blue cheese dauphinoise, warm salad of green beans, chorizo and chantennay carrots, Madeira jus, or Roasted Sirloin of Beef with blue cheese dauphinoise, warm salad of green beans, chorizo and chantennay carrots, Madeira jus or the vegetarian option of Summer Vegetable Risotto, Pan Fried Haloumi, red chilli pesto.
It looked and smelt delicious and judging by the clean plates that came back it was enjoyed!

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A trio of desserts followed of Lemon and raspberry posset, ginger biscuit, dark chocolate torte, passion fruit meringue pie, all washed down with lashings of wine and champagne! Tea & coffee then, followed by lots and lots of dancing!

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The guests partied hard till 2am, fuelled by the great Metropolis band and a great feel good spirit, the atmosphere in the room was electric at times, a fantastic evening, enjoyed by all!
We look forward to doing it all again next year!

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