Posts Tagged Ginger beer

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!!

image

, , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

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.

image

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!

image

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.

image

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!

image

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!

image

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!

, , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

Xmas party, 3 courses for 720 people!!

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.

image

image

image

, , , , , , , , , , , , ,

Leave a comment

Champagne for arrival drinks? or something a bit different?

This time of the year we meet our couples and their family’s who are putting together the final details for their special day next summer They come for a tasting at our kitchens to finalise their menus and it gives us a chance to go through timings and specifics of the day. One of the things we always discuss is alcohol arrangements! Traditionally guests have always been met with a glass of champagne on arrival, but is that what they really want on a hot summers day after being in church and chased around by the photographer? In my experience everyone is gasping for a longer drink and hungry for food, so I would always suggest something more thirst quenching, rather than a small flute of champagne, and of course some of our delicious canapés!
This year we have mixed many a cocktail and the feedback is always welcoming, so if you are having that relaxed, outdoors, tipis or marquee wedding, go with something like the following, it just suits the day so well! A long cocktail, filled with fruit and ice, served from big glass decanters makes a unique change from the traditional!

Here are my top 6 arrival drinks for that chilled out reception;

1. Pimms, of course, a lovely summer refreshing drink, made with lots of ice and strawberries, cucumber & mint and lashings of ice cold lemonade.
image

2. Mojito, another classic, mint sprigs with sugar, lemon and lime juices poured over ice, add rum and club soda to finish, very refreshing!
image

3. Alcoholic pink lemonade, this not only looks but tastes great! Vodka based mixed with Pink Lemonade and ice, topped with mint and a strawberry!
image

4. Alcoholic ginger beer. Rather than brewing your own, mix vodka or gin with shop bought ginger beer and top with lime wedges, mint and ice. You can also make this with whiskey.
image

5 & 6. These have to be the two created by Dan & Katie for their wedding in Henham. Both cocktails were created by the bride & groom to show their individual style. So Dan’s ‘The Big Apple’ was made from Apple & cinnamon infused whiskey, pressed apple juice & ginger beer. And Katie’ ‘Henham Hedgerow’, vodka with fresh blackberries, elderflower, mint & soda.
image

You can buy these drinks dispensers from many outlets including http://www.drinkstuff.com

, , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

Rump of Lamb, Shepherds Pie, Vegetable Dauphinoise!

So Saturday saw the KF team in Henham Village Hall, for Dan & Katie’s village fete style wedding! Beautifully dressed village hall with bunting, homemade cakes and homemade cocktails! Mixed to perfection by Jodie!
image
image
Drinks dispensers by http://www.drinkstuff.com
Both cocktails were created by the bride & groom to show their individual style. So Dan’s ‘The Big Apple’ was made from Apple & cinnamon infused whiskey, pressed apple juice & ginger beer. And Katie’ ‘Henham Hedgerow’, vodka with fresh blackberries, elderflower, mint & soda.
Katie & Dan arrived in a camper van in true style of the day! Guests enjoyed the cocktails and canapés despite the drizzly rain. They were then seated for a wonderful 3 course wedding breakfast of anti Pasti boards of Proscuitto, salami Milano, chorizo, olives, artichokes, marinated roasted peppers and bruschettas.
Main course was delicious, cooked to perfection, by John & MJ in probably the smallest kitchen we have ever worked in!
Rump of Lamb, mini shepherds pie, root vegetable dauphinoise, green beans and redcurrant jus.
image

Desserts supplied by friends and family of Apple pies, cheesecakes, fairy cakes topped off the meal with tea & coffee.
We then cleared the room to make way for lots of dancing and did they party! Even grandma was tapping her feet!

Another great wedding weekend, last one for a while for us, now getting prepared for those Christmas corporate parties!!

, , , , , , , , , , , , , , , , , , , , , , , , , , ,

2 Comments

Busy week at HQ!

Another busy week for the kitchen this week, 5 tastings for clients for bookings next year, a corporate buffet and getting set for Katie and Dan’s big day tomorrow! It’s all go! And we are supposed to be quietening down!
Tomorrow’s menu consists of anti pasti boards for starters, rump of lamb, mini shepherds pie, root vegetable dauphinoise, green beans & redcurrant jus. Followed by homemade deserts! Yum!
My best bit is the cocktails we are mixing for arrival drinks! Henham hedgerow! Vodka, elderflower, lime, soda and blackberries and big apple, made up of spiced whiskey, apple juice and ginger beer! Great autumnal warmers!
Let’s hope for sunshine and a great day for our last wedding of the season but with those cocktails I can’t think it will be anything but!

, , , , , , , , , , , , , , , , , , , , , ,

Leave a comment

October Sunshine & Lamb Shank

When you book an October wedding in a Tipis in the middle of a field you take a chance on the weather being fine, so you choose a wholesome winter menu to make sure your guests are warmed from the inside out!
That’s what Mary & Ed did on Saturday, they chose braised lamb shank, redcurrant and mint gravy, crispy leeks and buttered mash, served with carrots, broccoli and sticky parsnips! The guests all commented on how delicious it was and judging by the clean plates returning to the kitchen they were not wrong!
Mary & Ed had spent a long time planning elements of their special day. They had old wine bottles with names around the necks as a table plan, they collected 120 jam jars for the guests to have welcome drinks in of ginger beer and pimms, but Ed stole the show with a 1000 origami 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 do them! That’s dedication!
image

I apologise for the lack of pictures this week, had some problems with my camera, but will post more from this event later in the week!

, , , , , , , , , , , , , , , , ,

Leave a comment