Posts Tagged Pimms

Recommended wedding caterer for 2014?

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:
Hi Dan,

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


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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!

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!

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Pimms anyone?

Our lovely smily Rosie, Ben & Charley, all ready for arrival drinks reception!


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