Posts Tagged Buffet

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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Behind the scenes at KF headquarters!

I’m aware I’ve been quiet lately with my blog, sorry, we haven’t been putting our feet up! far from it!
Behind the scenes we have been finalising numbers, menu choices, staff, logistics with all our lovely couples getting married this year.
We have had lots of couples and families in for tastings both for dates this year and next, and have 5 booked weddings in the diary for 2015 already!
Our lovely John is back from Tudor Oaks and with us again in the kitchen, we have missed him! His cheeky smile almost as much as his superb food!
So our first wedding of the season is in less than 2 weeks at the beautiful Nether Winchendon House for the lovely Michael & Madeleine.
We are all chomping at the bit to get into the season again, although with 37 weddings and events booked from now till November it’s going to be a busy one!
We are all a teeny bit excited though!!

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Tipis Open Day Hitchin Lavender Farm

Lovely to be back at the beautiful Lavender Farm, Arlesly, today at the Tipis 4 hire open day. I met with lots of potential couples planning their 2015 weddings! Great to be part of their enthusiasm and plans so early on. The sun shined and the sides were up showing the Tipis in all their splendour. We have tables laid to show how it would look on the day and with tea, coffee and Dan’s canapé desserts it’s worth a visit by anyone thinking of booking Tipis for their big day.
We are all there again tomorrow, so if your interested in us for the catering or Tipis or just to have a chat and some food, come visit! We would live to meet you.

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Top tips for our couples to be! Tip No 1!

Tip 1; Personalise your big day

Through the wedding season we cater at a wedding almost every weekend, and over the years I can honestly say that no two are the same! Or even remotely similar!

Making it personal, with little touches of your life together makes it much more special and given the freedom of having your wedding in a marquee or tipi allows you to start with that blank sheet.

So, let your personality shine through on your wedding day with these tried and tested ideas;

1. Decorate an area of your reception with pictures of you both growing up. It will make a fanstastic talking point, lots of couples do this, it works very well.

2. Personalise your wedding day menu! Perhaps use local produce to where you’re getting married or choose cuisine that has a personal memory tied to it. Met at a beach party in Thailand? Serve fish and chips and Thai noodles in boxes, Got engaged in Italy? Then serve a delicious pasta dish. We have plenty of menu choices and can tailor make that menu to suit you perfectly.

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3. Welcome drinks can also symbolise you both, we had a couple from New Zealand who flew in authentic New Zealand beers and a couple who got married in the late Autumn and collected old jam jars to serve ginger beer cocktails, these were dispensed from big glass jars, which were placed on upturned logs and decorated with apples, looked fab!

4. Name your tables after places that are special to you, such as the place where you first met or where the magic proposal occurred. Or use photos of the two of you in the special places to decorate the tables.

5. Hand-written place names will add a personal touch to your day. While you’re in the handwriting mood, take the time to write a special few guests a thank-you note for all their help in the lead-up to your special day. A couple last year had an envelope with a thank-you for each guest hung on rope with pegs, this also doubled up as their table plan and seating arrangements.

6. Incorporate something that’s special to you both, one of our couples played in a drumming band, Batala, it was a fantastic sound and very noisy, set the pace for the day!

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7. Run the theme throughout the day, Katie & Dan got married in a village hall, decorated it with bunting, arrived in a camper van and had desserts supplied by friends and family of Apple pies, cheesecakes, fairy cakes.

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8. Another good idea to incorporate your guests is what James & Hayley did by getting their guests to write wish messages for them on a big board, they even make this very personal quirky sign!

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9. Recruit talented friends and family – maybe one could sing while you sign the register and another could make your cake.

10. Finally this should really be at number 1! As this is by far my personal best! Last summer one of our grooms Ed stole the show with a 1000 origami paper cranes folded individually by himself which he hung from the tent with fishing wire, the effect was stunning! It is a Japanese legend, that promises to bring eternal good luck for the couple. It took him almost a year to make them! That’s dedication!

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I hope that’s given you a few ideas, I’m sure there will be more great personal touches over this summer, I can’t wait to see them!

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Kingfisher, Tudor Oaks Lodge! Busy busy!

Even though the Wedding Season is still a few months away, you maybe mistaken by thinking we were all relaxing! But far from it! the Kingfisher team have been very busy indeed! Working closely with the new owners of the beautiful Tudor Oaks Lodge in Stotfold, Bedfordshire, getting ready for the opening this Thursday!
Under new management, the 15th century coaching inn has been revamped to offer a place to enjoy a meal or drink or a special stay in one of the en-suite bedrooms situated around the beautiful Mediteranean courtyard.

The grounds also offer space for Wedding Receptions, Bar Mitzvah, Birthday, Anniversary or Party. The Tudor Room seats up to 80 people – set in the main house, and The Norman Suite seats up to 225 people – barn style suite with a beautiful galleried balcony floor overlooking the dance floor.

Dan and John have worked hard getting the catering side up and running and have put together some beautiful dishes from a mouth watering 3 course menu to delicious sides and bar snacks, traditional burgers and steaks, to a Sunday carvery to make anyone want to go out for lunch and not doing the washing up!

Some of the menus choices are;
Starters:
Beetroot Gravadlax, Celeriac and Coriander Remoulade Capers, Lemon Oil and Ciabatta,
Or, Chicken Liver and Madeira Parfait, Toasted Sourdough, Cornichons, Red Onion Chutney, Or, Warm Caramelised Onion, Roasted Butternut and Haloumi Tart, Herb Salad and Rocket Pesto.
Mains:
Braised Shank of Lamb served on Sticky Root Vegetables and Herb Potatoes,
Or Crispy Pork Belly, Curly Kale, Chantennay Carrots, Sage Butter Lyonnaisse, Cider Jus Or Pan Roasted Chicken Breast, Roasted Sweet Potato and Parsnips, Green Beans, Pancetta and Madeira Jus.
Deserts:
Dark Chocolate Delice, Walnut Brittle and Vanilla Ice Cream
Or Lemon and Lime Tartlet, Glazed Berries and Crème Fraiche
Or White Chocolate and Coconut Cheesecake, Pistachios and Mango Sorbet

For the full menu please see http://www.tudoroakslodge.com

To add to the fun Friday night party nights are taking place with the first this Friday! They are perfect for those celebrating a special occasion or those who just fancy a night out. Ticket price will include a KF buffet meal. Party nights will on occasion include Greek nights, tribute nights & more!!

So without a doubt I’m sure it will be a great success, the very best of luck to everyone involved!

I’m sure I will be blogging more pics and write ups from events there over the coming months, watch this space!

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