Posts Tagged vegetarian

Sunshine & Showers!

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!

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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!

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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!

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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!

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Double wedding weekend in the Hertfordshire sunshine!

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.

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Arrival cocktails, Gin & Elderflower Sherbert & Madras with a selection of canapés welcomed the guests upon arrival.

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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.

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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!

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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!

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Kingfisher, Tudor Oaks Lodge! Busy busy!

Even though the Wedding Season is still a few months away, you maybe mistaken by thinking we were all relaxing! But far from it! the Kingfisher team have been very busy indeed! Working closely with the new owners of the beautiful Tudor Oaks Lodge in Stotfold, Bedfordshire, getting ready for the opening this Thursday!
Under new management, the 15th century coaching inn has been revamped to offer a place to enjoy a meal or drink or a special stay in one of the en-suite bedrooms situated around the beautiful Mediteranean courtyard.

The grounds also offer space for Wedding Receptions, Bar Mitzvah, Birthday, Anniversary or Party. The Tudor Room seats up to 80 people – set in the main house, and The Norman Suite seats up to 225 people – barn style suite with a beautiful galleried balcony floor overlooking the dance floor.

Dan and John have worked hard getting the catering side up and running and have put together some beautiful dishes from a mouth watering 3 course menu to delicious sides and bar snacks, traditional burgers and steaks, to a Sunday carvery to make anyone want to go out for lunch and not doing the washing up!

Some of the menus choices are;
Starters:
Beetroot Gravadlax, Celeriac and Coriander Remoulade Capers, Lemon Oil and Ciabatta,
Or, Chicken Liver and Madeira Parfait, Toasted Sourdough, Cornichons, Red Onion Chutney, Or, Warm Caramelised Onion, Roasted Butternut and Haloumi Tart, Herb Salad and Rocket Pesto.
Mains:
Braised Shank of Lamb served on Sticky Root Vegetables and Herb Potatoes,
Or Crispy Pork Belly, Curly Kale, Chantennay Carrots, Sage Butter Lyonnaisse, Cider Jus Or Pan Roasted Chicken Breast, Roasted Sweet Potato and Parsnips, Green Beans, Pancetta and Madeira Jus.
Deserts:
Dark Chocolate Delice, Walnut Brittle and Vanilla Ice Cream
Or Lemon and Lime Tartlet, Glazed Berries and Crème Fraiche
Or White Chocolate and Coconut Cheesecake, Pistachios and Mango Sorbet

For the full menu please see http://www.tudoroakslodge.com

To add to the fun Friday night party nights are taking place with the first this Friday! They are perfect for those celebrating a special occasion or those who just fancy a night out. Ticket price will include a KF buffet meal. Party nights will on occasion include Greek nights, tribute nights & more!!

So without a doubt I’m sure it will be a great success, the very best of luck to everyone involved!

I’m sure I will be blogging more pics and write ups from events there over the coming months, watch this space!

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Website finally finished!

We have finally finished the website! it now has pictures of all our new food and menus, with great testimonials and new venue information.
We are very pleased with the result, it shows a more personnal side of us, no stock shots here, just genuine pictures taken at actual weddings and events from last year!
I will try and update them with some of the chefs and staff in action over the year, although they are a very outgoing bunch, they do get a bit camera shy!

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Buffet with that personal touch

Catering at weddings throughout the summer is fun and very rewarding, being part of someones most memorable day really does have that ‘feel good’ factor!

But equally as rewarding are the funeral wakes we have attended in recent weeks. We offer a personal, professional and discrete catering service for families and their loved ones at a very difficult time.

Recently we catered for a family who had lost their most precious Grandma and the last thing they really wanted to think about was catering for everyone who came back to the house. We arrived, set up the food, catered all the drinks, cleared up and left, taking that stress away. It was something the family had never considered before but were very complimentary of us and glad that they had. Hopefully we will cater for them again in happier circumstances.

This is a sample of what we can offer, a selection of sandwiches, homemade sausage rolls, caramelised onion and goats cheese quiches, mini BLT croissants, followed by chocolate brownies and mini fruit tartlets.

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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.

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Tipis open day, new menus!

This weekend saw us at Lavender Farm for Tipis open day. Despite the rain, it was so exciting talking to Potential brides & grooms about their special days! Every couple have such different ideas that get more and more interesting as the years go by! They came to view the Tipis up to see the great ambient space they provide, to discuss menu ideas with us and to sample our new evening food options. Spicy bean burgers with polenta, rosemary salt chips, pulled pork in barbecue sauce, Homemade beef & Stilton burgers and beer battered haddock n chips in bamboo cones. Easy no waste evening options that everyone enjoyed sampling. John barbecued despite the torrential rain and Daniel assisted me in chatting to excited couples about their ideas for 2014 weddings! Looks like we could be on for another busy summer! Can’t wait!
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