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Last week we watched the weather constantly! A dry summer so far but it didn’t look promising for an outside ceremony at Lodge Farm for the lovely Katie & Jamie! but luckily we must of been the only location in Hertfordshire that didn’t get showered on!
A beautiful ceremony performed by Katie’s Uncle started the magical day followed by Pimms and canapés on the terrace. Once inside the Tipi, we served them our “posh” BBQ which we serve to the tables. It looked and smelt delicious! They choose Sticky Maple Boneless Chicken Thighs; Haloumi & Vegetable Skewers; Lamb Leg Skewers and Charred and glazed mini beef brisket. This was accompanied by Cajun Roasted sweet potato; Redslaw; Roasted med vegetables and Moroccan Cous Cous. A trio of desserts followed to complete the meal.
Katie & Jamie had arranged for Singing Waiters, none of guests knew about this, so they worked with Kingfisher staff helping to serve and clear, and they were really good although a bit strange with their fake Russian accents! After dessert they broke into song and had the whole room cheering and laughing! A great addition to the day!
Speeches followed, and then dancing way into the evening. Katie DJ’d and she rocked the dance floor. A wonderful day, with lovely clients, a pleasure to of been part of such a memorable day!
Last Friday we catered for Emma & Shaun at @brookfarmcuffley for their big day. Summer sunshine, and a stunning venue, the guests soon enjoyed the atmosphere with Prosecco and delicious canapes. We served Mini yorkie pud, beef fillet, horseradish and watercress cream; Bangers and mash, red onion jam; Fish and chips, tartare sauce; Caramelized onion and applewood cheese tartlet and Mozzarella and pesto arancini
Moving into the Tipi they enjoyed sharing boards of Anti pasti board of chorizo, prosciutto, salami milano served with balsamic oils, ciabatta, rocket pesto,sun blushed tomatoes, boccocini, marinated roasted vegetables, before relaxing and enjoying the heartfelt speeches. A main course of Sirloin of beef, blue cheese dauphinoise, seasonal vegetables, toasted almonds, red wine jus. A trio of desserts of Snickers chocolate brownie, clotted cream; Raspberry and caramelized pistachio crème brulee and Glazed lemon tartlet, caramelized hazelnuts, raspberries completed the meal.
A lovely day that we enjoyed being part of with a lovely family!
On Saturday we looked after Michelle & Steve and their lovely family @brookfarmcuffley A wonderful wedding reception in the summer sunshine at a stunning venue. Guests arrived to Prosecco and canapés, followed by a delicious BBQ main course served by our lovely staff to the tables. Drinks flowed, a great band played and they danced well into the night! Mum and Dad even did a first dance as they hadn’t had one at their own wedding many years before. Lots of very touching memorable moments shared with this lovely family. We wish Michelle & Steve all the best for their future together! xx
Also we arranged for @gnbri_photo to follow us for our very own first photoshoot! Lots of posing and hair swishing going on, but hopefully they have captured the delicious food and the great team comradery we all share! Can’t wait to see the pictures!
More like 44˚C! in the catering tent on Saturday! We catered at Lodge Farm for the lovely Emma & Andy’s wedding in scorching heat, it was a task especially as poor John had to BBQ! Although many pints of water drank and poured over him, he managed to kept his cool and his delicious food just kept appearing much to the delight and dismay of the guests!
We served Marinated Vegetables and Haloumi; Tiger Prawn, Monkfish and Salmon Skewers; Lemon and Summer Herb Boneless Chicken Thighs and Skewers of Beef, Coriander, Chilli, Ginger, Lime. Accompanied by Greek Salad, Homemade Slaw; Green Beans, Mange Tout, Rocket, Sugar Snaps, Baby Chard, Balsamic and Roasted Baby New Potatoes. A trio of desserts completed the meal of Bakewell tart, rhubarb and custard; Snickers chocolate brownie, clotted cream and Pimms, mint and strawberry trifle.
Another great day at Lodge Farm!
Friday evening at Venue 360 we catered for Kids in Action, a Charity that helps bereaved children and their families. A very touching video and speech open the evening making everyone there aware of what a great charity this is and how much families depend on support like this in hard times.
We served them a 3 course dinner with a starter of Mushrooms and Tarragon Cream on Sourdough Brushetta followed by a main course of Roasted Chicken Breast, Saute Potatoes, Summer Vegetables, Parmesan Crisp, Salsa Verde with a Spinach, Pea and Broad Bean Risotto, Lemon and Tomato Dressing for vegetarians. For dessert they had Glazed Lemon Tartlet, Caramelized Hazelnuts, Clotted Cream, Raspberries. They then enjoyed entertainment and dancing, an auction and raffle. I hope a lot of money was raised for a most deserving cause.
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!
A busy week at HQ, with over 1000 covers to complete before Sunday! Last night saw us at Venue 360 for the Bedfordshire Police Awards Dinner. These are volunteer police and this was the first time they had held an awards dinner to celebrate their valued contribution to the Police Force. Welcomed with Prosecco, they then enjoyed a delicious meal of Brushetta, Vine Tomatoes, Parmesan and Rocket Pesto to start: followed by a trio of sausages with applewood cheese mash, sticky red onions and red wine gravy; and for desert a glazed lemon tartlet, caramelised hazelnuts, clotted cream and raspberry coulis. A lovely evening enjoyed by all!