For a recent house warming party we served a hot menu which consisted of midi beef burgers and mushroom burgers. Nduja sausage roll, pork, fennel and chorizo brochettes with chilli jam and soured cream plus a Greek salad and celeriac remoulade to name a few. Served as a table buffet in the garden.
This month I’ve been back to stockbatch barn in Shrewsbury to prepare breakfast, lunch and dinner for the clients of SW enjoying their weekend of yoga, treatments and general chilling! I really look forward to this event, it’s the most relaxing work I do during the whole year and I always feel as though I’ve been their as a client and not as a chef. I recommend this kind of weekend away to everyone who could do with a complete switch off for a weekend. I prepared a vegetarian menu and carefully reduced dairy and gluten products too! It’s amazing how you feel after eating such good food.
Brunch was my absolute favourite and first dish I ever made when I was about 13 after finding the recipe on the back of a pastry box.
Lunch for Saturday was a Ramen style killer jar, layered with vegetables and ready to filled with miso.
Sunday lunch was a roasted Mediterranean vegetable tart with roasted new potatoes and broccoli salad.
If your organising a weekend away and fancy having a catering package get in touch for a quote. firstname.lastname@example.org
We recently catered for a funeral wake at a clients home. We set up in their kitchen and got ready for the return of everyone to serve coffee and tea, wines and beer supplied by the client and served by us. We also had a great variety of crostini, crisps and roasted nuts ready for everyone to have a nibble before the main buffet.
We served bowl food which included salmon and leek gratin, lasagne and beef chilli with sour dough bread. We also made some mini pies with slow cooked beef shin with beer, black pudding sausage rolls, medium sized brioche burgers with cheese, bacon and tomato relish. To compliment this we served bean and broccoli salad with kale and walnut pesto, tomato and herbs salad with spiced roast new potatoes and creme fraiche.
For sweet we served a large choice of chocolate brownies with orange mascarpone and physalis, morgans spiced rum chocolate mousse, lemon drizzle friand, small carrot cake with spiced buttercream and pumpkin seeds, lemon posset with blueberry jam, mini Victoria sandwich and berry glasses with raspberry sauce.
We provided side plates, small forks and serviettes with 3 staff to serve and clear and chef to provide the freshly cooked food.
Recently we were at the RSPCA in Birmingham to provide breakfast and lunch to the film crew and cast working on their next advert for TV. For 8am we had filter coffee brewed, smoked salmon and cream cheese bagels stacked, melon wedges sliced, muffins etc.. out ready for everyone to arrive.
Croissant’s and jam is one of my favourites for breakfast but i’ve recently become slightly addicted to chilli jam! Combining thick cut, dry cured streaky bacon with a croissant and chilli jam is something that needs to be tried!
We kept drinks and snacks going all day and for lunch I prepared a chilli and cashew nut butter with sugar free blueberry jam and rocket in gluten free bread to make sure if there are any dietary requirements that I don’t know about I know i’ve got it covered and no-one is going to miss out on lunch.
For the rest of the lunch I made beetroot hummus and feta bagels with radish and pea shoots, rare roasted beef and horseradish in bloomer bread, and one of my favourites, a grilled chicken with fresh basil, avocado and parmesan mayonnaise. Add to that kettle chips, broccoli and spinach salad and a fennel and apple coleslaw and you don’t really need mush else, well unless you have a sweet tooth and fancy a fruit and nut flapjack or a chocolate brownie.
Coffee, tea, snacks and fruit was made available all day long until filming ended.
At one of our recent events we provided a 2 course hot lunch with elderflower presse and mineral water for the Directors of David Wilson Homes and representatives from the Guide Dogs for the Blind Association. The diners had to eat lunch blindfolded to get an idea of the difficulties of eating when blind. The event is held twice a year in support of the guide dogs for the blind association.
Cooking from the kitchen of Muse House, The Oaks development part of the Wedgewood Estate I prepared a chicken and roasted fennel ballotine which i served with an roasted onion compote, Italian cabbage and parmesan mash potato followed by a honey and fid lemon posset with almond crumble and fresh berries.