Posts Tagged Buffet

Final week of 2014!

Final week, still busy on tastings and corporate lunches, with a wedding this Saturday and a private party to prep for, the kitchen is still buzzing!

But, What a year for all of us! We’ve catered for some fantastic clients, been part of beautiful weddings, memorable occasions, both big and small!

Last Saturday we went out for some well earned food and drinks at our Christmas party, no pics to blog from this! But everyone had a fab time! Few casualties! But no names mentioned!

We thank you all, all of our team, from Phil, our legend kitchen staff, to all our fantastic front of house waiting staff, to John, our superb head chef! We couldn’t of done it without you all! 2015 is looking lively for us and we can’t wait to be involved and be part of those memorable days once again!

Merry Christmas, to you all!

Dan & Laura x x

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This captures 2014 for us, we’ve put it up in the kitchens today!

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Marquee on Stlits!!

Another great wedding reception on Saturday for Nerissa & Phil in Narissa’s parents garden. On visiting the site I did wonder how they would site a marquee as the garden sloped away at quite a steep angle! I have never seen this before, what a great sight the marquee had been set in stilts!

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From inside you would have never known, unless like me vertigo set in as you looked down at the end of the marquee!

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Narissa & Phil were greeted by family and friends in the garden with champagne, Pimms and Bucks Fizz accompanied by a selection of canapés and finger foods made by John and MJ. The Thai style fish cakes with sweet chilli dipping sauce and the Lamb Kofte with saffron yogurt were a big hit amongst the guests.

After photographs they came into the marquee for a buffet style feast of Beef Bourgiugnon, Thai red vegetable curry and coconut rice and smoked haddock, salmon and prawn pie with Gruyere and spring onion mash, accompanied by bowls of lemon and garlic green beans, buttered carrots, roasted courgettes, peppers and red onions, and baby new potatoes. Delicious. They finished with a selection of mini desserts and coffee.

After the speeches Narissa’s & Phil surprised their guests with the most awesome first dance, starting off as a traditional waltz the music tempo changed and they went into a medley of disco dance moves including Michael Jackson’s Thriller!! They must have been practising for months, no one expected that!

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The evening entertainment got under way led by the fantastic buzz lightweight band. They had everyone dancing the night away and the marquee rocked! Quite literally! But the stilts held and everyone had a great evening! We left as the Irish songs started to be sung,I’m sure they kept on going until the early hours!

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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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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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Triple Weekend! And not a wedding in sight!

Saturday saw a very busy day for the KF team, with 3 different events and over 600 clients to feed, organising everything was a small feat in itself! But once again with the help of a very professional team it went without a hitch!
So Jodie, Holly and Josh helped make Jeremy and Shelia’s joint birthday and ruby wedding anniversary a success at the Holly Bush in St Albans, with MJ cooking the barbecue and serving canapés to 60 guests in the beautiful garden. The perfect warm summers evening was filled with laughter and funny gifts including a blow up Zimmer frame, everyone seemed relaxed and enjoyed the food and the celebration.

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Bruschetta, Vine Tomato, Rocket Pesto canapé
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Dan, along with our newbies to the kitchen, Ian & Rosie served a 3 course meal at a charity event in Stevenage. The marquee looked beautiful and the food delicious. Lots of money was raised for Cancer Research.

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Ian said afterwards “It was a pleasure for rosie and I do ” do something different ” maybe, but I want you back front of house with me next week thankyou!

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Lastly, John and I went to the delightful Samantha & Sean’s beautiful house in Radlett to serve canapés, drinks and bowl food to 120 friends and family celebrating Samantha’s 40th Birthday. We have catered for them before, always lovely to be asked back, makes us sure we are doing it right!
Marquee in the garden complete with cocktail bar, Samantha in a stunning gold dress, sun shining, and my team of 10 fantastic waiters and waitresses, made for a great combination.
Bowl food always a tricky one with lots of prep and hands on for John, but Tom, Joel and Ollie made light work of being sous chefs for the evening! Champagne flowed, the band rocked and everyone enjoyed the celebrations into the early hours!
Of all the mini bowls we served; Sirloin of Beef, Parmentier potatoes, bernaise sauce or Slow cooked Lamb Shoulder, Greek Salad Tzatziki, or Thai Green Curry with sticky coconut rice, always, always the Haddock, homemade chunky chips and tartare sauce is by far the most popular! We had them coming back and back to the kitchen for more until there wasn’t a chip left!

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So another busy week ahead, charity dinner for over 400 this Saturday with a team of 35 front of house staff for me to look after! The bigger the challenge, the higher we jump! Thankyou to everyone who made last Saturday the success it was, let do it all again this week!

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Sunshine & Showers!

Saturday saw the KF team back at 2 beautiful venues for 2 very different weddings! We managed to dodge the downpours and lay up, by the time the guest arrived the sun made that all important appearance!

Firstly Ian, Dan and the team went to North Hill Farm in Chorleywood for Kristeen & Daniel’s international themed wedding. Guests travelled from far and wide to attend and Portuguese beer was served from behind the bar by Rosie and Francis!

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The 120 guests feasted on Rustic style Bruschetta with vine tomatoes to start followed by Roasted Supreme of Chicken with Honey, Thyme & lemon, Roasted a Parsnips and sweet potato and salsa verde. Finished with a trio of desserts of dark chocolate and candied hazelnut torte, sticky toffee pudding, butterscotch sauce & clotted cream, and Eton mess, blossom honey, strawberry shortbread. Delicious!

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They danced the night away to a live band and enjoyed the evening nibbles of bacon & sausage baps and chips! great day!

Team 2 with me, John & MJ found ourselves at the stunning Holly Bush pub in St Albans for Amy & David’s wedding celebrations. Amy looked stunning in her organza style gown and with David’s vivid blue suit they certainly made a striking pair!

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The wedding breakfast was served buffet style to them at the tables, so they could help themselves, carve their own venison and pass bits around. It’s a great way if making sure all your guests get chatting early on!
The food looked and smelt gorgeous, it was something a bit different but was devoured by all 160 guests!
So for starters they had;
English Asparagus Spears, Hot Lemon Butter Beetroot, Childwickbury Goats Cheese and Watercress, and Proscuitto Crudo, Smoked Duck Breast, Smoked Pigeon Breast, Cornichons, Marinated Vegetables, and Redbournbury Mill Breads & Balsamic Oil
Main Course was Flaked Sea Trout, Samphire, Dill Hollandaise Roasted Venison Haunch
, and Buttered English New Potatoes, and Roasted Butternut and Courgette, Raspberry Balsamic, Oregano and Shaved Parmesan, and Sun-Blushed Tomato, Caramelised Onion and Gruyere Tartlets.
For dessert they had a big bowl of Hawkswick Lodge Farm Fruit and Pimms Trifle.
Everyone enjoyed the food and after their speeches they cut their doughnut wedding cake! Always great to have something different! The band rocked the night away, the drinks flowed and a great time was had by all.

They even managed to eat all the fish and chips served here by the lovely Joel!

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Double wedding weekend in the Hertfordshire sunshine!

Saturday saw a busy weekend for the KF team! First double wedding day of the season with big numbers to cater for, but both I’m pleased to say, were a great success!
Ian led team 1 for Hannah & Thom’s wedding at Bayford Hall Farm for 127 guests in the beautiful Tipis.

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Arrival cocktails, Gin & Elderflower Sherbert & Madras with a selection of canapés welcomed the guests upon arrival.

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Kingfisher signature Slow Roast Hog followed served with bowls of salads & potatoes, finished off with their wedding cake, made it a perfect meal. The Tipi rocked the night away to a Madness tribute band, playing not only ‘one step beyond’ but many 80’s tunes. It was encore after encore!

Team 2 were at the beautiful Brook a Farm for Heidi & Nick’s wedding. Laying up in the rain on Friday no one could of predicted just how beautiful the day would turn out! The marquee looked beautiful but not as beautiful as the bride and her bridesmaids, all in light olive green, they complimented the decor beautifully.

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Champagne and canapés for arrival, followed by Kingfisher BBQ of Beef & Sun-blushed tomato burgers, Piri Piri Chicken Skewer, Haloumi Cheese & Vegetable Skewer, served with Cajun sweet potato wedges, baby new roasted potatoes, Greek Salad, vine tomato, baby mozzarella, red onion & rocket pesto salad. Delicious! Cooked to perfection by our lovely John!

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Desserts made by family & friends followed by a lot of dancing, helped along by drinks flowing from the bar!

Great day had by all, Well done everyone for helping to make both days a big success, especially our ‘newbies’ Dan, Anna, Chloe, Anton, Toni, Helen, Georgia and Emma!

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1st Wedding of the Season!

Yesterday saw the Kingfisher team back together for the wedding of Michael & Madeleine at the beautiful Nether Winchendon House. We were all so excited! Ian & Rosie, Jodie, Amelia, Josh & our newbie Anna, front of house, John & Stuart cooking up a scrumptious wedding breakfast out back!
Bride was traditionally late, making poor Michael even more nervous than he already was! The ceremony took place in the barn which we then had to clear and lay up very quickly for them to be seated for dinner. As usual the team worked their magic and we did it with time to spare! It looked beautiful with all the bunting and wild flowers!

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While we set up they enjoyed Canapés of Crispy Pork Belly, Spiced Bramley Puree; Mini Yorkie Pud, Beef Fillet, Horseradish and Watercress Cream; Cumberland Sausage, Honey and Beer Mustard; Tempura Tiger Prawns, Sweet Chilli Bruschetta, Vine Tomato, Rocket Pesto (v) Vegetable Spring Roll, Plum Sauce, all washed down with chilled Prosecco.

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They then enjoyed a three course Wedding Breakfast of Roasted Butternut, Sun Blushed Tomato and Goats Cheese Tartlet, Roasted Pepper Tapenade, Rocket Leaves, followed by Braised Shank of Lamb, Buttered Mash, Redcurrant and Mint Jus, Crispy Leeks, Buttered Vegetables, and finished with a Trio of Desserts consisting of Treacle Tart, Eton Mess & Lemon and Blueberry Cheesecake. It looked and smelt delicious!

We then cleared the barn again for the evening entertainment to begin and drinks and dancing completed a very happy day!

All of us agreed it was great to be back doing what we love so much! I think we enjoyed the day almost as much Michael & Madeleine!

So onto next week now, 2 weddings this Saturday, one at Brook Farm and one in Hertford! Busy busy for the team, let’s hope they are a great success like Saturday! Well done everyone!

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