Posts Tagged dark chocolate
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
This captures 2014 for us, we’ve put it up in the kitchens today!
Buffet, champagne reception, chefs, Chicken skewers, Corporate, corporate lunches, dark chocolate, event, jäger bomb, kitchen staff, marquee, Music, outdoors, perfect menu, warm summers evening, wedding, weddings
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 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
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
Another busy weekend for the KF team, it was Beechwood Park’s school annual charity event raising money for Keech Hospice and BPSPA. This is the second year we have catered the event for over 400 guests and long may it continue!
This years theme, The Great Gatsby, was a tremendous choice, lots of time and care was spent in the planning and setting up of the event. The room looked amazing with floating balloons and twinkly lights, reminiscent of a Jay Gatsby’s famous parties!
The guests arrived to saucers of champagne, greeted by our lovely KF staff and dancing girls, then made their way through to the marquee.
PeeWee our lovely presenter & host for the evening started the entertainment either an auction for a bottle of 2001 Chateau Lafite, top London restaurants have this on their wine list for £1000! It finally sold for £1100, not sure that will ever get opened!
Other kitchen team laid out all the starters and my lovely staff, all 32 of them! started serving to tables, the choice was Marinated Vegetable a& Mozzarella a Timbale, Parmesan Shavings, Rocket leaves, raspberry balsamic syrup or Salad of Seared Duck, a Watercress, pink Grapefruit, Honey Lavender Dressing, served with a selection of breads and butters.
After a few games orchestrated by Pee Wee the kitchen set up to serve main course. 2 stations of chefs, waiting staff lined up and off we went, we managed to serve all 419 in under 25minutes! Well done team! That was some service! They choice was Roasted Chicken Breast, blue cheese dauphinoise, warm salad of green beans, chorizo and chantennay carrots, Madeira jus, or Roasted Sirloin of Beef with blue cheese dauphinoise, warm salad of green beans, chorizo and chantennay carrots, Madeira jus or the vegetarian option of Summer Vegetable Risotto, Pan Fried Haloumi, red chilli pesto.
It looked and smelt delicious and judging by the clean plates that came back it was enjoyed!
A trio of desserts followed of Lemon and raspberry posset, ginger biscuit, dark chocolate torte, passion fruit meringue pie, all washed down with lashings of wine and champagne! Tea & coffee then, followed by lots and lots of dancing!
The guests partied hard till 2am, fuelled by the great Metropolis band and a great feel good spirit, the atmosphere in the room was electric at times, a fantastic evening, enjoyed by all!
We look forward to doing it all again next year!
Arrival drinks, balsamic, Beechwood Park, Canapes, champagne reception, chefs, dark chocolate, Dauphinoise, event, food, Honey Lavender Dressing, I rolling of beef, Jay Gatsby, Keech Hospice, Lavendar, lemon posset, Marinated Vegetable, marquee, meringue, Mozzarella, pancetta, Parmesan, perfect menu, pink grapefruit, raspberry, risotto, seared duck, staff, timbale, warm summers evening, watercress
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.
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.
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!
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!
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!
Bar, barbeque, Bowl food, bruschetta, Buffet, Canapes, champagne reception, chefs, Chicken skewers, dark chocolate, Fish n chips, food, Fork buffet, Lamb shank, marquee, Music, outdoors, perfect menu, sunshine, tartare sauce, Tzatziki, warm summers evening
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!
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!
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!
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!
Arrival drinks, Asparagus, bands, Bar, beetroot, Buffet, Canapes, caramelised onion, champagne reception, chefs, Chicken skewers, dark chocolate, event, Fish n chips, food, Fork buffet, Marinated Vegetables, marquee, new menus, North Hill Farm, outdoors, perfect menu, Pimms, pimms trifle, Roasted Supreme, sea trout, smoked pigeon breast, staff, sunshine, vegetarian, Venison haunch, warm summers evening, wedding, weddings
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
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.
Arrival drinks, Bar, barbeque, Buffet, Canapes, champagne reception, chefs, Chicken skewers, dark chocolate, event, Fish n chips, food, Fork buffet, Lavender Farm, marquee, new menus, outdoors, staff, sunshine, Tipis, warm summers evening, wedding, weddings
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.
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!
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.
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!
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!
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!
Apple, Arrival drinks, Bar, barbeque, Blackberries, Buffet, Canapes, champagne reception, chefs, Chicken skewers, Corporate, dark chocolate, event, Fish n chips, food, Ginger beer, Lamb, marquee, Music, outdoors, perfect menu, Pimms, staff, sunshine, Tipis, Traditional, vegetable kebabs, 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.