Posts Tagged clotted cream
Saturday the Kingfisher team cater for the lovely Governors at Parmiters School for their Annual Dinner. This is the 4th year we have been invited back to do so and we greatly appreciate their faith in us to deliver a wonderful meal for them.
150 guests arrived in black tie to a champagne reception, then they made their way through to the hall which was laid with white linen to round tables. Dipped lighting and a piano player transformed it from school hall to up market dinning room superbly!
We served a four course feast with starters of Aberdeenshire Smoked Salmon, Celeriac Remoulade, Watercress, Creme Fraiche & Chive Jelly, Orange dressing followed by a Trio of Sausages, Applewood & Sage Mash, Red Onion Wine Gravy, Sticky Red Onions with Buttered Seasonal Vegetables. For dessert they had a Rolo Chocolate Brownie Stack served with Clotted Cream.
Cheeseboards, biscuits and tea & Coffee followed along with homemade petit fours.
A lovely meal, enjoyed by everyone, we even got a Thank you in the speeches! Hopefully we lived up to their expectations once again and will be invited back next year to cater once again.
Arrival drinks, Celeriac Remoulade, champagne reception, cheeseboards, chefs, clotted cream, dark chocolate, event, onion gravy, perfect menu, Rolo chocolate brownie stack, sausages, Smoked Salmon, watercress
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.
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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!
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.
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!
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!
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.
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.
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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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.
Arrival cocktails, Gin & Elderflower Sherbert & Madras with a selection of canapés welcomed the guests upon arrival.
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.
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!
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!
Arrival drinks, bands, Bar, barbeque, Beef, Buffet, Canapes, champagne reception, chefs, Chicken skewers, clotted cream, dark chocolate, Elderflower, event, Fish n chips, food, jäger bomb, Lamb, marquee, Music, new menus, outdoors, perfect menu, staff, sunshine, Tipis, vegetarian, warm summers evening, wedding, weddings
Back at Wrest Park this evening for Whitbread’s Christmas Party, last week saw us serving a delicious 3 course meal to 250, this week we are serving 720!!
The kitchen once again have worked their magic to prepare the following menu! A starter of Roasted Butternut, Sun-Blushed Tomato and Devon Blue Cheese Tartlet, Red Pepper Tapenade, Rocket Salad; followed by a Main Course of Roasted Breast of Chicken with Honey and Thyme, Roasted Parsnips, Potatoes and Carrots with Salsa Verde, with Black Olive Polenta, Field Mushroom Crumble, Sweet Potato Fondant for the vegetarians.
Mini Desserts finish off the meal of White Chocolate and Hazelnut Brownies, Mini Citrus Tartlets and Mini Meringues, Passion Fruit Cream and Popping Candy. Sounds delicious!
With over 70 staff working tonight, it’s going to be a challenge, just because of the numbers, but we’ve done it before! We are a good team!
These are some pics from last weeks event, will post some from tonight tomorrow.
Friday saw the team back at Parmiters school for the 3rd year running serving them a delicious 4 course meal for their Annual Govenors Dinner for 170.
They started with Leek and Potato Soup finished with Crispy Leeks and Gruyere Toasty; Main Course was Roasted Breast of Corn Fed Chicken, Champ Potato, Warm Salad of Roasted Butternut, Peas, Chorizo and Green Beans, Madeira Jus; followed by Sticky Toffee Pudding, Salted Caramel Sauce, Clotted Cream for dessert. Cheeseboards and Biscuits with Port & Brandy, Tea & Coffee served with Petit Fours completed the delicious meal.
Cooked to perfection by Dan, John and MJ in the school kitchen and all served pipping hot by our professional front of house team! The walk from kitchen to tables was quite far and included 3 rather slippery steps! well done everyone!
We received this from Jackie who organised the event this morning, so good to get lovely feedback like this!
I have had so many people saying how much they enjoyed the evening and all of them added and the food was the best ever, so tasty and served hot. So an enormous thank you to you and your team and to Laura for her work front of house. Everyone of your team was courteous and helpful. These events are always something I look forward to but also have a responsibility for so enjoying myself comes a bit lower down my list, however I had a great time too.
Once again a big thank you and, we will be in touch again when we have our next dinner. In the meantime please have a busy and prosperous Christmas but also time over the festive season to enjoy family and friends.
All the very best as ever
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Today we celebrated the life of Gail’s mum, Hollie & Dan’s grandma, from the wedding we catered for in March, not a sober occasion, many people spoke of her love and enjoyment of life! The family gave her a great send off, with champagne, her favourite tipple and a party which I’m sure she was very much part of! Lovely for us, the KF team to be invited back to share such a personal occasion.
We served them bowl food, little bowls, where everyone gets a bowl of each, sausage & creamy mash with leak crisp, Haddock in English Ale Batter, Chips, Tartare Sauce, and Pork Belly, Caramelised Root Vegetables, Apple Sauce. Followed by sweet canapés! Tea and coffee, yum!
Without being ‘how great are we!’ about us, I want this post to be honest and factual. Of course I’m baised, I event manage the majority of events for Kingfisher and I wouldn’t be in a job if we didn’t get the feedback we have this year!
So what do we do that’s different from other caterers? We take time to get to know our couples? It is so important to treat everyone individually, we do this by a series if meetings, free tastings, and being accessible in the run up to the big day. We spend time finalising the perfect menu for each individual event, no two are ever the same!, and we take the time to prepare and manage to make each couple feel unique! Dan and the kitchen team, john & MJ work so hard and are currently working on new and innovative menus for next season.
As I said I’m baised, but we gave had some great feedback this year from couples, family members and friends, and indeed from those events further bookings. This is just one from last weekend:
On behalf of us Tycer’s may I say a massive thank you for all your hard work. Laura was absolutely amazing and went above and beyond making sure everything went to plan once we arrived and did more than we ever expected. Meanwhile, you must have worked your socks off in the kitchen and we have been inundated with compliments on the food. I just wish I could manage to eat it all!!! It truly was wonderful and the food to me was a big part of getting the day right.
We will highly recommend you to anyone who will listen.
All the best for your future events.
Mr and Mrs Tycer.
Cheesy maybe? But it follows at trend over the year, our remit works, we hope to continue this into 2014. I see no reason why not, we have great chefs, a good hardworking front of house team and above all, we all love our job, we go to a wedding every weekend!!
This is our new promo leaflet, new menus, pictures from actual events this year, no stock shots here! If you would like one, please contact me email@example.com
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So after the main course what do you give your guests? Hard to decide between chocolate or something lighter? We have the perfect solution, a trio of desserts, then there is definately something for everyone!
Pippa & Lee decided on seasonal berry mini meringue with clotted cream, dark chocolate and grand marnier mousse served in a shot glass and vanilla pannacotta with rhubarb compote! Delicious!
We have many trio ideas and selections to choose from, so why just have one dessert? When you can have 3!
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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.