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!
Saturday we looked after the lovely Amelia & Patrick at the beautiful Brook Farm for their big day! I Event Managed their day, so I had been very involved with the family in the planning of this awesome day and felt very proud of all our staff and what we delivered for them.
130 guests arrived to canapés and Prosecco in the sunshine served by the lake before entering the Tipi for their wedding breakfast. We served Hog Roast and BBQ platters of Sticky Maple boneless chicken thighs, Haloumi and Vegetable Skewers and marinated lamb leg, in orange, red chilli and mint. Sides of Buttered new potatoes, greek salad, Tuscan panzanella and homemade redslaw completed the feast. We served Lemoncello for toasts followed by a stunning naked wedding cake with berries and cream.
Corabar Entertainment provided DJ and background music all day, and Blag Band were the band in the evening. An extra 70 guests arrived and they all danced the night away to great music and we served fish and chip cones and bacon baps to keep the munchies at bay! Client stocked bar kept Mark and his team busy all evening and the guests well hydrated!
A day I will never forget! Congratulations Mr & Mrs Greenwood! xx
Friday we catered for Rachel & Ben’s big day at Escheat Farm in Bedfordshire, Tipis by @Tipis4hire were set in the meadow behind the beautiful house. Unfortunately the heavens opened just as the guest arrived, but this didn’t dampen anyones spirits, especially not Rachel’s, she smiled and laughed to the cheers from her family and friends as we greeted them with canapés and fizz in the Tipi!
They choose a lunch of Picnic Sharing Boards and all guests sat down to a feast of delicious homemade Pork Pies, Asparagus And Goats Cheese Quiche, Wookey Hole Cheddar, Smoked Tomato Chutney, Biscuits, Breads and Herb Butter. Also Honey And Orange Glazed Gammon, Chicken Liver Pate, Watercress And Rocket Salad and Baby New Potatoes, Lemon And Chive Butter. For dessert they choose Afternoon Tea Scones with Jam and Clotted Cream served with Tea & Coffee.
After lunch the rained stopped and the full guests enjoyed drinks in the sunshine! Evening guests arrived and we fired up the BBQ! We served Homemade Beef Burgers, Pork And Apple Sausages and Vegetable And Haloumi Skewers. Sides of Roasted Med Veg With Lemon, Parsley And Garlic, Caesar Salad and Baby New Potato Salad, Cornichons, Red Onion, Dijon Mayo completed the buffet.
A great day with a very happy couple! See the weather never actually matters on the day!
Smothered in John’s Signature Red Wine Jus! Yum! This was on the menu for Darryn and Jenny’s wedding breakfast yesterday at Lodge Farm. For starters they choose roasted field mushroom, toasted olive croute, crispy pancetta, pea shoots and garlic aioli. And then after their delicious beef they had a trio of desserts consisting of Snickers chocolate brownie, raspberry and caramelised pistachio creme brulee and Eton Mess.
A lovely family and a beautiful day at the stunning Lodge Farm.