Posts Tagged Food

February 2014 Wedding

Our next February Wedding to cater came along soon after, Tom & Charlotte married on the 21st with the reception held at Alderley edge cricket & hockey club. The reception was held in a marquee at the club where I believe Tom is a member and captain of the cricket team.

It was a cold but bright sunny day, the temperature poses no problem if you have plenty of heating within the tent in which they did so don’t be put off by the thought of a tent for your wedding reception in February. 

The happy couple opted for a Two course Wedding breakfast with a light Smoked Salmon mousse to start things off, served with warmed ciabatta toast along with a cucumber & dill salad mixed with lemon zest. 

Wedding breakfast starter course

Smoked salmon mousse, served with warmed ciabatta toast along with a cucumber & dill salad

The main course soon followed, the groom in particular wanted a hearty, filling main course and opted for a Steak N Ale pie made using our own blend of braised steak and Bombardier fine ale. Served with seasoned mash potato & roasted root winter vegetables. There was an alternative main course served up for a number of non-meat eating guests, pan fried Seabass laid across a bed of crushed new potatoes with a butter sauce.

For dessert, the couple wanted to make use of the wedding cake which is often discarded at weddings and rarely eaten. They provided an array of cupcakes creating the effect of a tiered wedding cake. We were asked if we could use the cakes as dessert, no problem, we dressed each cake with a fruit whipped through the cream, fresh mint and droplets of passion fruit coulis.

Wedding cup cake

Wedding “cup” cake

We weren’t finished yet, we had to feed the guests late at night and as the wedding had been designed around a budget then we were tasked with providing catering for less than £3 pp, simple, slow cooked pork shoulder with home made cider stuffing with apple puree along side pulled lamb legs soaked in a rosemary & red berry jus (taken from a lamb dinner created 3 days before, yum!) all served on soft bread rolls with loads of crackling, no complaints there i can assure you.

Our work was then done for the day, we headed home to leave the happy couple to party late on…..

Courtesy of Dave Whitehurst

 

                   

 

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Libby & Aidens Wedding

Now that the 2014 Wedding season is slowing it allows me a little more time in the office. I plan to pick things up with the blog where we left off and post information and photos from some of the Weddings we catered for throughout 2014.

Going back to February this year, Libby & Aiden were married in the historic town of Stratford upon Avon. They hired the town hall for their reception which was great, perfect town centre location, ample hotels within walking distance and a kitchen for us the caterers to use. The couple live in London but I believe the bride in particular grew up in Warwickshire, and wanted to have her wedding reception back home in the town.

They arrived in style click here to see the wedding car, WOW.

110 guests were invited to share in the celebrations with the menu in particular taking on that sharing, social feel with mezze platters arranged as the starter course.

We served the starter of Anti-pasti designed on sharing platters made up of- Artichoke hearts & anchovies, cured meat selection of prosciutto, parma ham & salamis, stuffed green & sliced black olives, sun-dried tomatoes with roasted peppers. A smaller cheese board top accompany of goats cheese, mozzarella & grated parmesan served up with warm baskets of sliced ciabatta, brown Italian & flat-breads finished off with balsamic & olive oil dipping pots, yum.

Anti-pasti sharing board #wedding

Just a point to mention, when considering this style of service do ensure the dining tables are either large enough or not over crowded with flowers, decorations……. serving food in this way requires plenty of space.

The main course swiftly followed, again with the emphasis on sharing, passing food around the happy couple asked for  pie ‘n’ mash, not sure if it was a London thing or bias but we duly obliged. Now, they wanted a choice, which was a little tricky as there were only 8 guests on each table, we had to make smaller pies just big enough to provide four portions, x 2 pies per table gave the 8 guests a choice of either Chicken, ham & Leek or Steak ‘n’ Ale (the steak pie was incredible) pie. We included a vegetarian option and served individual ones to the relevant guests, 4 in total if memory serves.

All family served up with bowls of mash potato and vegetables to each table.

Now the dessert course took on a slightly different manner, each guest or group of guests were asked to bring a cake, they wanted to create a buffet table of sweets (unfortunately we didn’t get a photo of this,) In addition to this we were asked to provide a further selection of Sticky toffee pudding (apparently the grooms fave), Lemon tart, Strawberry cheesecake, and a mountain of profiteroles, we would also serve up the wedding cake with cream & fruit compote. It is staggering how many wedding cakes go to waste, what a great idea to cut it up and serve it alongside the dessert.

Late into the evening we kept the guests going with cheese boards & biscuits while they partied the night way.

Cheese boards with onion chutney, grape and water biscuits

Cheese boards with onion chutney, grape and water biscuits

Congratulations to you both and best wishes for your future together.

Dave and Team at Catered-Events & Bars 

This blog is written independently to showcase a few of the weddings we cater for. We are established wedding and event caterers and offer a totally flexible approach to catering, whether a corporate event, a wedding or private party.

 

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Bowl food & canapes for 60th Birthday party

We catered John’s 60th Birthday party on Saturday night, 95 guests arrived to a champagne reception coupled with a selection of “chef’s choice” canapes.

Smoked salmon blinis topped with dill & caviar, Asparagus tips wrapped with toasted panchetta, Goats cheese fused with basil and sun-blushed tomatoes finished off with sticky beef teriyaki dipped in sesame served on mini skewers………………..

A five course dinner was served in the way of a bowl food menu, scalled down portions served in rice bowls of………….

Braised beef stew, with dumplings on a bed of mash potato, Chicken curry with pilau rice and mini nan bread, swiftly followed by beer (boddingtons) battered fish n chips served with a chunky homemade tartar sauce, Salmon teriyaki with spring onion & Udon noddles.

For dessert Baileys bread & butter pudding with a splash of Vanilla custard to finish the dinner.

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Here’s what the client thought……………testimonial 

Absolutely top class!

 I’m delighted to offer you these words of appreciation.

 Dave and his staff were outstanding in the way they went about their work. Dave and Ryan, the chefs, arrived early enough to ensure there were no timing issues and set about preparing some fabulous food. The bar staff were excellent and handled matters in a calm and efficient manner, and the girls serving the food were lovely, friendly people who helped make the occasion a huge success.

I have had so many compliments concerning the food, I’ve lost count!

Would I recommend this company to anyone seeking high quality food and top service for a function…..absolutely, they are a class act!

Can you pass on my appreciation to all your staff as I didn’t manage to speak to all on their departure.  

Thank you so much

John and Susan

Glad you enjoyed the party John and we look forward to serving you again.

Dave callthecaterers

 

 

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Big pan Paella menus from £9.00 per person

Big pan Paella menus from £9.00 per person.

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Big pan Paella menus from £9.00 per person

The following paella menus are cooked in the traditional big pan way, full of smells and flavours simmering away in front of your guests.

A few select menus below but please feel free to mix n match the ingredients to suit your occasion your budget or add to one of our Barbecue menus…….

Seafood & Fish £10.50 per person

A blend of white fish and seafood,  green lip mussels, king prawns, squid & escolar, scallops, roasted peppers & tomato, onions, saffron, our own blend of fish stock herbs and seasoning, garlic, lemon.

Chicken & Chorizo £9.50 per person

Chicken thigh, sliced chorizo, smoked ham, garlic, roasted red & green peppers, smoked paprika, onions, chicken fusion, roasted tomatoes

Vegetarian £9.00 per person

A vegetarian paella full of flavour, marinated tofu and chick peas, red & green bell peppers, onions, courgettes, mushrooms, tomatoes, saffron, smoked paprika, vegetarian bouillon stock, ginger, chilli, coriander.

Create your own from £10.00 per person

Mussels, Prawns, Scallops, Squid, Rabbit, Chicken, Chorizo, Tofu

Tuna, Langoustine, Octopus, Asparagus, Aubergine, Parma ham

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https://callthecaterers.co.uk for more menus, further information…….

 

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Canapes and drinks reception………

Think though your timings for the day; the Wedding ceremony is at 1pm and you plan to eat at 5pm, what are you going to do for those 4 hours in between? Your ceremony may take an hour, yes your photographer will take maybe another hour to get the numerous shots they want to create the best ones for your album but even the most conscientious photographers will do well to stay over 2 hrs. They may have another wedding that day and will need to go but I do know the good photographers will expect to be hired for the whole day and capture the whole wedding day right up the first dance.

Marquee Wedding Reception

This way to the Wedding party

Consider adding a drinks and canapé reception to your plans, when your guests arrive at the venue they will expect to be greeted with a welcome drink and something to nibble on. Drinks can range from Summer fruit pimms to more traditional champagne, TIP 1-if saving the pennies for the honeymoon then consider Cava or Prosecco as a cheaper alternative as I’m sure your guests wouldn’t notice or even care.

Canapés served with the welcome drinks will eat into the budget; they are expensive for caterers to produce and can often range from £4-£10 per person dependent on the final choice as well as the number of canapés you serve.

Wedding Canapes

Quails egg & spiced leek tart canape, one of many canapes served on arrival

TIP 2-Consider simple nuts, nibbles, pretzels as a cost saving option or ask your caterer to make rounds of sandwiches and cut them into fingers, you can now call it an “afternoon tea” style reception.

The time between arriving at the venue and being seated for dinner will determine how many canapés and drinks per guest you need to allow. Some guests may have travelled far and wide and will need topping up if there is a while before dinner.

TIP 3- open the bar early and allow guests to buy themselves a second or third drink if they prefer.

More to follow……………………

www.callthecaterers.co.uk

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Thanks for the Testimonial…………….

Sorry we have been so slow in getting this to you. I thought we might be able to write in straight to the website but couldn’t find a way to do this, so we’ve just written it below instead.

” We are so glad we picked ‘Catered-Events‘ for our country wedding, they went above and beyond what we had asked, in order to help our day run smoothly. Many people have commented that the food was excellent and we couldn’t have asked for more on taste, quality and value for money. They were very efficient, friendly and helpful before and during the big day, and we would recommend them to anyone wanting great food and good service.”

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Thanks once again and good luck in the future.

Simon & Meex

c/o www.callthecaterers.co.uk

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Menu tasting your Caterer

To further help determine the caterers credentials ask about menu tasting, any self-respecting wedding caterer will offer to menu taste ahead of your wedding reception, some will insist, most will be keen to show off their skills although don’t expect a fully laid up banquet consisting of 10 different dishes for you to pick and choose.

Pan fried Scallop with broad bean & pea shoot starter course

Some caterers may lay on multiple dishes but will charge for it, narrow the menu down to an idea of what you like versus the cost before you arrange a food taste.

We charge for food tastes but also refund the cost upon receiving a booking, we have never had a job cancel after a menu taste so more than happy to offer it for free, although menu tasting up to 8 dishes does carry a non-refundable charge.

Charging for food tastes with a refund will highlight those looking for a free lunch!

If you plan to serve canapes to your guests on arrival then ask the caterer to provide a few sample canapes, you can gauge much about the caterer from the presentation as well as the taste of their canapes, the style of the Chef and ultimately make your decision.

Ask about a wine list, drinks packages and a Mobile bar hire……..

More to follow…………….Dave Image

c/o www.callthecaterers.co.uk

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