We are 1 week into our Christmas Parties, with another exceptionally busy couple of weeks ahead of us! We have parties running at Venue 360, Rothamsted Manor and Spirella Ballroom in Letchworth. Everyone is working very hard with 3,500 covers in 3 weeks!
The delicious 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.
So far everyone has loved the food and we are getting great feedback, keep it going team, only 10 days to go!!
Saturday evening we catered at Parmiters School. The occasion was a leaving dinner for one of the long serving Governors and we turned the boardroom into a beautiful dinning room. Guests arrived to Proseecco topped with a raspberry and then sat down to a delicious meal. For starters we served Roasted Field Mushroom, Toasted Olive Croute, Pancetta, Pea Shoots, Garlic Aioli; and for our vegetarian guests a Butternut, Brie and Sage Samosa, Red Pesto Dressing, Herb Salad. Followed by a main course of Rump of Lamb, Chantennay Carrots, Asparagus, Colcannon Cake, Mint Hollandaise and a Spinach, Pea and Broad Bean Risotto, Parmesan Crackling, with Lemon and Tomato Dressing for the vegetarians. Dessert was a Glazed Lemon Tartlet, Clotted Cream, Raspberries, Caramelised Hazelnuts.
The guests loved the food and we had lots of great comments, especially from one of the vegetarians who we have catered for before. She said she was so looking forward to her meal and was not disappointed! A lovely evening had by all.
Gareth and Brianna, a husband and wife wedding photography team took these stunning pictures at Andrew and Zuzanna’s wedding last month. A wonderful day with a lovely couple. If you are looking for great wedding photos have a look at their site. http://www.gnbri.co.uk
Saturday we catered for 136 guests at Venue 360 for the Beds LTA & South Beds Lawn Tennis League Presentation Evening. They had chosen a three course dinner of Leak & Potato Soup, Gruyere Toastie and Crispy Leaks, followed by Blade of Beef braised in English Ale, Sticky Parsnips, Horseradish Mash and Crispy Leaks. A sticky toffee pudding with Salted Caramel Sauce completed the meal, followed by tea, coffee and mints.
A large presentation of awards took place and dancing completed the evening. A great evening had by all.
Saturday we catered for the lovely Tom & Sammy with 180 of their friends and family. Arriving to a champagne and canapé reception in the Manor, the guests enjoyed meeting & greeting each other whilst listening to the grand piano being played beautifully.
Moving into the marquee for the wedding breakfast, the guests were seated on rows of tables, decorated with autumnal blooms and twinkling candles. Speeches took place first whilst we served a selection of flavoured breads, marinated olives, rocket pesto and sun blushed tomato tapenade. Amongst the guests Tom & Sammy had put aprons on some guests chairs, they were then asked to wear them and become the designated carvers for the meal! The selected guests were then were presented with a sirloin of beef, cooked medium rare for them to carve for their guests. We served big dishes of dauphinoise potatoes and vegetable dishes of french green beans, sugar snaps, endame beans, toasted almonds dressed with black pepper and olive oil and another of roasted beets, baby aubergines, carrots, parsnips, red onions and butternut squash. Jugs of John’s delicious red wine jus completed the feast. For dessert we served apple and blackcurrant crumble again in big serving dishes to the designated carvers for them to serve to the guests. This was accompanied with jugs of creme anglaise and cream. A delicious meal that all the guests commented upon.
Then we made 200 expresso Martinis, it was a hive of activity in the catering tent with all staff on mixing and shaking! The guests again were so pleased receiving them! Some even had more than 1!
Music by the Blue Lion Band kept the dance floor rocking and the fire pits outside gave the guests a chance to re charge their dancing feet. Mark kept the drinks and cocktails flowing from the bar all evening. It was a great party and a brilliant day that we all enjoyed being part of, although I may think twice about agreeing to making 200 cocktails at once again! Love and Best Wishes to Tom & Sammy xxx
We have entered into the Best Wedding Caterer category. We would love your vote if you agree with us?
Some days are extra especial and are supposed to be unforgettable. Think of birthdays, proposals and celebrations… Think of weddings. And think of awards.
Weddings are the sort of unforgettable days that depend on the dedication of professionals from different areas. Venues, florists, caterers and entertainers are directly responsible for making that day special.
And that is why these amazing providers deserve their own special day. The National Wedding Awards celebrates the companies and professionals that take care of the details to create unforgettable moments!