We have been at Venue 360 twice over the last week catering for Stockwood Park Academy Annual Teachers Awards Dinner and ChargeMaster’s Christmas Party.
Menu’s of Seared Duck Breast, Roasted Pumpkin & Sage Ravioli followed by Sirloin of Beef and Blue Cheese dauphinoise or Roast Chicken or Artichoke and red onion tart tatin, finished with Dark Chocolate and Cinnamon Delice completed the Teachers Awards chosen menu.
Charge Master choose a traditional Christmas Dinner of Roasted Tomato, Thyme and Olive Oil Soup followed by Breast of Turkey, Cocotte Potatoes, Cranberry and Chestnut stuffing and pork chipolata, completed with a Lemon Posset Tartlet. Christmas in February is definitely the way forward, everyone loved the Turkey!
Saturday night we catered for 230 guests at the McMillan Charity Ball at Venue 360. A great evening of Irish dancing, games and auctions for a very worthy cause. We served them a starter of Bruschetta, Vine Tomatoes, Shaved Parmesan and Rocket Pesto; followed by main course of Trio of Sausages, Applewood Mash, Sticky Red Onions and Red Wine Gravy. This was served with Seasonal Vegetables (Roasted Carrots, Parsnips, Green Beans). The vegetarian choice was Sweet Potato, Celeriac and Courgette Risotto, Haloumi Chips & Red Chilli. For dessert they choose Dark Chocolate Brownie, Clotted Cream & Strawberry Coulis. Great comments about the food and service, well done once again team!
A new venue for us this year is Cell Park. Situated along the A5 near Markyate, The Manor house was formerly known as Markyate Cell, and was built in the early 1100s by a monk from St Albans, Hertfordshire, who formed a hermitage at the mansion. Now privately owned, it is a beautiful setting for a wedding or corporate event. There is a permanent marquee behind the house which can seat 150 guests comfortably. Decking and tables outside over look the Manor House and stunning scenery.
On Saturday we catered for SH Pratt, for their corporate annual party. They choose a hot buffet consisting of Beef Braised in English Ale & Rosemary Dumplings and Beef Chilli served with Rice & Sour Cream and Roasted Veg and Goats Cheese Lasagne. These were served alongside sides of Rocket Leaves and Watercress & Balsamic Dressing, Rosemary and Garlic Roast Potatoes and Lemon and Garlic Green Beans. For dessert we served Sticky Toffee Pudding and Salt Caramel Sauce, Lemon Posset Tartlets and Dark Chocolate Cheesecake.
They loved the food and thoroughly enjoyed their evening. A great start to a new venture!
January is the time to expand our contacts and meet new people, so along with Hitched, we are now live on Wedding Wire and part of 4C Wedding Community! Exciting times!
January, supposedly our quieter month! is flying past with lots of tastings and meeting new couples and venues, and of course events.
On Friday we had the pleasure of catering alongside the brilliant Sonia Dean owner of http://www.eventsinc.co.uk at an American 1950’s staff party. It was at Shendish Manor and the Apsley Suite was transformed by her team beyond recognition! A cocktail bar, an old car, games and an American Diner. The only thing missing were the roller skates for the staff to wear!
We served a variety of dishes such as Cheeseburgers, Hotdogs, Corn dogs, Southern Fried Chicken, Three Bean & Coriander Burgers all served with Chips and Onion Rings. We also had pizza’s and Mac N Cheese, and sides of Caesar Salad and Beans. For desserts we had a selection of doughnuts, banana splits, waffles and pancakes.
Everyone had a great time and the KF staff wore their new uniform well!
Final Week for us! What a great end to a very busy month! 3,500 clients fed with lots of great feedback, reviews and Thankyou’s! All of our staff from Managers, to Chefs to Waiters to washer uppers have worked tirelessly and we couldn’t do it without the commitment of everyone, so a very Big Thankyou to you all!
This week we have served 350 children at Roundwood School for their festive Christmas Dinner, many buffet lunches have left the kitchen and last night we had our last Christmas Party for Aldwick Housing at Venue 360.
Last few pics of the food and some of our awesome team! Merry Christmas everyone, have a great break and here’s to 2019!
Week 2 of Christmas Parties was a very busy for all of us. Team one with me, John, Tim and Mark started at Spirella on Wednesday for the Knights Templar Prom, followed by Christmas Party’s at Rothamsted Manor on Thursday, Friday and Saturday evenings, with another 50th wedding anniversary celebration at Spirella during the day on Saturday. Team two with Katherine, Dan, Shelley and David ran Christmas parties at Venue 360 on Wednesday, Thursday, Friday and Saturday nights. Over 1500 covers on these alone, and many buffets lunches also went out of the very busy kitchen last week!
The delicious Christmas menu on offer this year is starters of either Roasted Tomato, Thyme and Olive Oil Soup or Butternut, Brie, Pancetta and Sage Samosa, Watercress, Cranberry Dressing, served with breads and butters. Main Course is either Breast of Turkey, Cocotte Potatoes, Cranberry and Chestnut Stuffing. Pork Chipolata and Red Wine Jus or a Wild Mushroom, Leek and Spinach Wellington, Parmesan Cream. Bowls of sprouts and roasted winter roots accompany the dishes. Dessert is individual Christmas Pudding, Brandy Cream or Vanilla Bean Cheesecake, Honeycomb Shard, Raspberry Coulis.