Posts Tagged Canapes
Wedding season finished, party season starting! The Kingfisher team are very busy over these few weeks with Christmas Corporate party’s, birthday party’s, christmas lunches all to be catered for. The kitchen is a buz of excitement with all hands on deck peeling and chopping, creating Kingfisher signature themed Christmassy dishes!
Last Friday saw us at Hightown’s Hawaiian Christmas themed office party! The office was transformed into a Hawaiian beach complete with a Tiki Bar serving cocktails of Sex on the beach and Pina Colada’s fantastically made and served by Ian & Mark.
They arrived to canapes of sushi, spring rolls, deep fried tiger prawns all served on boards covered with banana leaves followed by a fork buffet consisting of Kalua pork, Katsu chicken curry, sweet potato and Yam fried vegetables. It was a colourful spread and smelt delicious!
The guests really made the effort with their costumes, one even arrived in a cardboard box shaped like a surf board! All were given garlands on arrival, Drinks flowed, music rocked, they danced the night away. Great evening had by all!
Sunday saw the team in Welwyn for Jonathan’s 60th Birthday lunch, cooked and prepped in their private kitchen, a beautiful spread for all the guests. Champagne and canapes on arrival of Hoisin duck wraps, Crispy pork belly with bramley apple quenelle. Chicken liver parfait with spicey plum comfit on toasted brioche and tempura prawns with a chilli dip.
Thai green curry with coconut rice, Roast beef with handcut chips and bernaise sauce, slow roasted pork belly with spiced apple compot and honey roasted veg was all served in bowls for the guests to enjoy. These small bowls allow each guests to sample all the dishes and looks great as its served.
A toast and birthday cake followed and was served alongside canape desserts of eton mess, pimms trifle and dark chocolate & banoffee pie completed the feast.
Tomorrow sees us at Roundwood school serving traditional Christmas lunch to 400 infant school children and looking after 140 for the Harman Group in Potters Bar for their afternoon tea style Christmas lunch!
With tastings and meeting with clients for 2015 we are a busy team at the moment! But we can all kick back on Saturday when its our turn to let our hair down and party at our office Chrsitmas bash! This will be one I won’t be blogging about next Monday!!
Arrival drinks, Canapes, champagne reception, chefs, Chicken skewers, christmas party, Chritmas, dark chocolate, event, Hawaiian, Kalua Pork, Katsu curry, lomi lomi slad spring rolls, Music, yam fried veg
Saturday took us the the magnificent Hampden House in Buckinghamshire. In the heart of the beautiful Chiltern Hills, this quintessentially English country house provided the perfect setting for Sian & Richard’s wedding day.
They arrived to a champagne and canapé reception in the great hall and as the October sunshine set across the Chiltern Hills the guests took their drinks outside to enjoy the views and to have photographs take. Who would of thought that possible on October 25th!
Wedding Breakfast announced, the guests made their way through to the dining room. The menu consisted of Chicken Liver Pate, spiced red onion chutney, cornichons, ciabatta, rocket leaves, followed by chicken breast, champ potato, warm salad of chorizo, green beans and roasted butternut, Madeira jus. Dessert was sticky toffee pudding, salted toffee sauce and clotted cream.
The guests then moved back into the great hall to cut the cheese cake, the bar was opened and the ceilidh band started playing. Cheese and coffee were served in the brick parlour.
The guests could enjoy all the wonderful rooms here, being overlooked by great paintings of historic royalty! Lovely day enjoyed by all, we hope to return.
Arrival drinks, butternut, Canapes, champ potato, champagne reception, chefs, Chicken, Chicken skewers, Chiltern Hills, chorizo, ciabatta, clotted cream, event, food, green beans, Hampden House, liver pate, perfect menu, quintessentially English country, red onion., staff, sticky toffee pudding, sunshine, Traditional
Last Saturday we catered for the lovely Ellie & Mel at Creslow Manor, it was a big ask as they wanted something different and are both great ‘foodies’, so this was one for the kitchen to get right! Not that they don’t always!
Arrival drinks and canapes were served in the grounds of Quails Egg Benedict, and Parmesan Shortbread, Roasted Red Pepper Tapenade, and Confit Lamb Shouder Croquette, Sticky red onion jam.
We suggested having twice baked goats cheese souffle, as a starter, this is served with figs, honeyed pecan and pink lady salad, parmesan cream. 115 souffles all cooked to perfection left the kitchen and empty plates returned!
For main course we suggested the different element would be to get a guest from each tabe to come to kitchen complete with apron and chefs hat to collect a sirlion of beef on a wooden board for them to serve. This went down so well, they posed, laughed and even carved well!
This was served with sides of roasted field mushrooms, hand cut chips, roasted butternut, red onions, crumbled feta and roasted courgettes, broccoli, lemon and oregano butter with toasted almonds.
Great fun had by everyone involved. Today we received this lovely email from Ellie & Mal, its great to know we made every vision they had for their day come true! not to mention feeding them a meal that they will never forget! Well Done Team!
We wanted to send you an email to thank you so much for making our wedding reception so wonderful on Saturday. From rescuing the tablecloth situation to your calm under pressure, you and your team were the ultimate professionals, and we are so grateful.
The food was, without exception, spectacular, and every single guest commented on it to us. We love that it was different to the sort of wedding food that people normally experience – soufflé for 120 people really is quite something! The quality of the ingredients that you used was evident, especially in the roast beef which was cooked to perfection.
I don’t know what was in the lamb canapé, but at one point I discovered a black market of trading going on amongst the guests for the remaining ones…..you could trade one for up to a whole glass of champagne! People are still talking about them on Facebook!
As well as this, the team you brought with you really added to our enjoyment of the day. Laura did an utterly magnificent job managing the timings and checking things with us without stressing us out – her calmness, kindness and professional manner were amazing. She even managed to find time to make sure I felt ok and was being looked after.
All the waiting staff, in particular the lovely man who waited on top table, were so friendly and enthusiastic about the food, which really added to the occasion. They really seemed to care and take time over their work, and we can’t praise them enough.
Please pass on our thanks to all concerned. We feel so lucky to have found Kingfisher and will be recommending you to everyone – although your food and service speaks for itself for anyone that was at our wedding.
Thank you, a million times, for making two food-lovers very happy
and Confit Lamb Shouder Croquette, and Parmesan Shortbread, Arrival drinks, Canapes, champagne reception, chefs, food, Lamb, Quails Egg Benedict, Roasted Red Pepper Tapenade, sirloin of beef, Sticky red onion jam, twice baked goats cheese souffle, warm summers evening, wedding, weddings
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!
From inside you would have never known, unless like me vertigo set in as you looked down at the end of the marquee!
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!
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!
beef Bourgiugnon, Buffet, Canapes, Champagne, champagne reception, chefs, dark chocolate, event, food, marquee, Music, new menus, Pimms, smoked haddock, staff, sunshine, Thai curry, Thai fish cakes, warm summers evening, wedding, weddings
Saturday we were at the beautiful Sandridgebury Farm for Georgia & Andrew’s Wedfest! The marquee was set out with long bench tables, a huge central bar and flags and bunting outside. Place names were marked with a polaroid picture of each guest with Georgia or Andrew, lovely touch.
The guests arrived to Champagne and Pimms and were greeted by their guests throwing red rose petals over them as they walked down the carpet to the marquee. Red was the theme with Georgia looking a stunning bride in a beautiful red dress. Rather than canapes they had mini burgers in boxes; cheeseburgers, pulled pork & redslaw and cajan chicken with guacamole, Yum! These went down very well with the guests.
The wedding breakfast followed with Roasted Sirloin of Beef served whole on a carving board for the guests to share. We put chefs hats on nominated guests to be the carvers. This was hilarious as some took it very seriously sharpening their knives beforehand and carving the perfect slices! Some did end up like doorsteps though! We served this with sides of hand cooked chips, homemade coleslaw, rocket, parmesan and pine nut salad and a vine tomato, boccocini, red onion and rocket pesto salad.
For dessert they had asked all their guests to bring a dessert, this Georgia and Andrew served to them with a little help from KF staff!
The bar opened, the band played and they danced the night away. A great day had by all.
I must mention our very hard working staff, most of them will leave for uni soon, we will miss them, they have worked so hard over the summer for us, we hope to see you all back at Christmas and next summer! Thanks guys!
Arrival drinks, bands, Bar, Canapes, champagne reception, chefs, Chicken skewers, coleslaw, event, marquee, Pimms, red roses, Salmon, Sandridgebury Farm for Georgia & Andrew, sirlion of beef, wedding, weddings
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.
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!
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.
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.
Arrival drinks, Bar, barbeque, Buffet, Canapes, champagne reception, chefs, Chicken skewers, event, food, Fork buffet, jäger bomb, Lamb, Lavender Farm, marquee, staff, Tipis, warm summers evening, 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.
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.
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!
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!
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!
Bar, Buffet, Canapes, champagne reception, coronation chicken, event, food, Fork buffet, honey glazed gammon, Lime hollandaise, marquee, Music, outdoors, perfect menu, Pimms, staff, sunshine, warm summers evening, wedding, weddings
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- Kingfisher Event Caterers is a family run business, led by owners Dan and Rebecca Kempson since March 2010. The company has been established for 25 years and has built an enviable reputation as one of the leading caterers in and around Hertfordshire. Our company reputation is built on repeatedly delivering innovative menus, using the best quality ingredients and providing attentive, friendly and professional customer service.