2 course dinner at Shifnal Golf Club | Event catering

2 course dinner at Shifnal Golf Club | Event catering

by | May 5, 2026 | Events

The Brief
The client was looking for a two-course dinner with choice, something that felt considered without being overcomplicated.
With 40 guests to serve, the key was balance:
Keep the menu appealing to everyone
Ensure smooth, efficient service
Deliver quality, plated food without delays
We agreed on two choices per course, giving guests flexibility while keeping the kitchen running clean and controlled.
The Menu
A simple structure done properly always wins.
Guests were offered a choice on the night, allowing for a more personal dining experience without slowing service.
Main Course (Choice of Two)
Chargrilled chicken breast with seasonal sides and a rich, balanced sauce
Slow-cooked beef dish designed for depth of flavour and consistency across service
Dessert (Choice of Two)
A lighter option to finish
A more indulgent dessert for those wanting something richer
(Menus like this are all about contrast — something for everyone, without overloading the kitchen or the guest.)
The Service
Serving 40 covers with plated food is all about timing.
At Shifnal Golf Club, the layout worked in our favour — a clean service flow from kitchen to table meant we could keep everything moving without rushing.
Plates left the kitchen hot and consistent
Guests were served efficiently across the room
No long waits between courses
This is where experience really comes into play — knowing how to pace service so it feels seamless rather than rushed.
Why This Style Works
A two-course meal with choice is one of the most effective formats for events like this.
It gives:
Enough variety for guests
Control for the kitchen
A smoother, more relaxed service overall
For golf clubs, corporate dinners, and private events, it’s often the sweet spot between a buffet and a full three-course plated meal.
The Result
A full room, happy guests, and a service that ran exactly as planned.
No drama, no delays — just well-executed food delivered properly.
And that’s always the goal.
Planning a Dinner at Shifnal or Nearby?
If you’re organising an event at Shifnal Golf Club or anywhere across Shropshire and the West Midlands, we offer:
Plated dinners
Buffets & sharing menus
Corporate & private event catering
Everything tailored to your numbers, your venue, and your style of service.
👉 Get in touch to start planning your event.

Dinner for 80 at a local Rugby club – Catering in Wolverhampton

Dinner for 80 at a local Rugby club – Catering in Wolverhampton

by | May 4, 2026 | Events

Rugby club catering in Wolverhampton. Last week we delivered a plated three-course dinner for 80 guests at a local Rugby club — working with limited kitchen space and equipment, but still executing a smooth and efficient service from start to finish.

Events like this are where experience really counts. With three choices per course, timing and organisation are everything. Every plate needs to go out hot, consistent, and at the right time—without disrupting the flow of the evening.

Despite the constraints, we set up a streamlined service that allowed us to deliver all three courses efficiently, keeping standards high while maintaining a relaxed atmosphere for guests.

This is the kind of catering we specialise in—taking on logistical challenges and delivering quality food, properly executed. Whether it’s a sports club, corporate function, or private event, we bring the same level of focus and control to every service.

We regularly cater across Shropshire, Telford, Wolverhampton and surrounding areas, providing everything from large plated dinners to more informal catering styles.

If you’re planning an event and need a team that can deliver under pressure, feel free to get in touch

rugby club catering Wolverhampton
Claire Georgina Mike and Auntie val
Caramel Goldie

Caramel Goldie

by | Jan 3, 2026 | SOMETHING SWEET

RECIPES

CARAMEL GOLDIE
with muscavado mascarpone and smashed cinder toffee

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about this recipe

The Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado gives the sponge that toffee-like depth, while keeping the centre soft and just set. It’s the kind of bake that feels familiar but still a little bit special.

SERVES

16

PREP TIME

20

minutes

COOK
30-40

minutes


Ingredients

340g unsalted butter
375g light soft brown sugar
150g caster sugar
4½ large eggs
(use 4 eggs + 1 extra yolk)
3 tsp vanilla extract
450g plain flour
1½ tsp baking powder
¾ tsp fine sea salt
300g white chocolate chips or chunks


Equipment

Measuring jug
Small pan
10′ x 10′ square baking tin
Parchment paper
Large mixing bowl
Whisk
Spatula
alt="chef mike Whitehurst"


method

Prep the tin

Line a 10 × 10 inch square tin with baking parchment, leaving a little overhang for easy lifting later.

Preheat the oven to 170°C fan / 180°C conventional.

Melt & mix

Melt the butter and both sugars gently in a saucepan, take off the heat, allow to cool for a few minutes then add the chocolate chips stirring until melted.

Add eggs
Whisk in the eggs one at a time. The mix should look thick, pale, and slightly airy.

Fold in dry ingredients
Sift in the flour, baking powder, and salt. Fold gently until just combined — don’t overwork it.

Bake
Spread evenly into the tin and level the top.
Bake for 30–40 minutes, until the top is lightly golden
the centre and still has a slight wobble

Cool completely
This is important. Blondies firm up as they cool. Leave in the tin for at least an hour before lifting out and slicing.

Lasagne

Lasagne

by | Jan 4, 2025 | LUNCH

RECIPES

LASAGNE
with PANCETTA AND ITALIAN SAUSAGE.

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SERVES

8

PREP TIME

30 minutes

COOKING TIME
3.5 hours

OVEN TEMP
180 °c


Ingredients

500g of 5% mince beef
500g good quality pork sausage
200g of pancetta
25g of beef dripping
1 pack of shop bought fresh pasta sheets
100g Bovril
1 garlic bulb
75g leek
75g carrot
75g celery
75g onion
800g of chopped tinned tomatoes
100g of semi dried tomatoes ( roughly chopped)
2tsp of fennel seeds
A few sprigs of fresh thyme
1 lge bunch of basil
A few sprigs of Italian parsley

500g of ricotta cheese
3 egg yolks
125ml of full fat milk
100g of grated parmesan cheese


Equipment

Deep roasting tin 32cm x 26cm
Casserole dish
Thick wooden chopping board
Sharp cooks knife
Spatula
Scales
Measuring jug
Mixing bowl
Food processor with blade


method

Peel the celery, carrots and onion. Cut into chunks with the leek and place in the food processor and pulse into to small chunks. (sofritto)

Cut the pancetta up into smallish chunks and fry in the casserole dish until the fat has rendered down and the meat is crispy and well browned. Remove the pancetta with a slotted spoon and set aside. Add the beef dripping and the sofritto mix (celery, carrot, onion + added leek). Sweat the vegetables off until the onions are translucent then remove with the slotted spoon and add to the pancetta. Roughly chop the garlic and fry gently in the dripping then add to the pancetta and veg.

Fry off the minced beef breaking up with the spatula as it cooks to ensure you don’t get large lumps, once browning add in the sausage meat and break this up also to get an even distribution.

Once the meat has browned add the pancetta and vegetables back in with the tomatoes, fennel seeds and thyme. Simmer for 2.5 hours with the lid slightly off to allow some steam to escape. Stir occasionally. When the sauce is ready add in the fresh parsley, basil and bovril and stir in.

Whilst the sauce is cooking mix the ricotta, egg, milk and parmesan and mix well.

Once you have all the elements ready layer the roasting tin in order of beef sauce, pasta sheet, ricotta, beef sauce, pasta sheet finishing with the ricotta sauce on top then grate parmesan and nutmeg over the top.

Cook the lasagne for 45 minutes at 200oC (variable depending on your oven)

Allow to cool for 20 minutes which allows it to set making it easier to portion.

Whilst it is resting on the side put pre-made chips in the oven. Serve with a crispy side salad dressed with vinaigrette and garlic ciabatta.

see my other pages for sides