Posts Tagged party catering
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.
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.
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
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
https://callthecaterers.co.uk for more menus, further information…….
Wedding reception drinks served with your canapés, subject to the time of year think about what drinks to serve to your guests on their arrival. Summer fruit pimms is very popular made with fresh strawberries & cucumber that day, Champagne is a traditional drink to offer guests and maybe mix a few with cassis or serve a rose Champagne. Consider serving a Cava instead of Champagne, similar drink, not as dry and it can be a 3rd of the price per bottle.
Pre-mixed summer cocktails can really get the party going early, Mojito, Strawberry or Rum daiquir……to name a few
A winter wedding, i know its a little christmassy but you can’t beat the smell of mulled wine simmering away with fresh nutmeg & cinnamon.
Just another money saving tip if you plan to provide your own drinks, check with your caterer first as most will charge you a corkage fee, (we don’t) it’s your choice I know but when you consider a glass of Champagne will cost you around £3.50 for a mid-range label, compare that to a Cava at around £2.00 per glass (cost prices), multiply that by your 120 guests at 2 glasses each then you could save £360 just on your reception drinks!
Soft drinks for the drivers or the non drinkers, fruit punch offers something different and a recipe we came across years ago and continue to use it to this day is, Orange & Pineapple juice, Ginger ale, topped up with Lemonade served with ice n lemon always a refreshing choice. You could consider providing a cup of tea, maybe not directly at the drinks reception but out of the way from the catering tent, there will always be an auntie who after 2 hours on her feet will beg, steal and borrow to get a brew.
If you want to save some money for the honeymoon and assuming you are having a bar within your marquee, open it early and let your guests help themselves!
More to follow…………..or email the email@example.com or visit us at http://www.callthecaterers.co.uk for more info…….
Ok we all have budgets to work too but a drinks reception will plug that gap between guests arriving and being seated for dinner, serving canapés will offer a taster of what’s to come, again talk to your caterer to establish costs.
Canapés are designed to stimulate the taste buds not satisfy the hunger, we can often discount our canapé menu if providing the main wedding meal as we are already on site and some of the costs (staff) to provide canapés have already been met.
Canapés aren’t cheap, by their very nature they are hand crafted tiny morsels of several foods, constructed to appease the eye first and taste buds second, and well that’s my opinion. Canapés on a budget can be done as long as you select the right caterer; there are cheaper alternatives that won’t break the bank.
* cook a lasagne the day into a 3-4cm deep tray, the next day square pastry cut small 2cm square portions, heat gently and serve as mini lasagne, cheap, cheerful fed your guests….
* trim Asparagus tips to about 8-10 long, serve blanched next to a small glass of warm hollandaise but guests to dip into…………that will cost you about 15p a portion
Alternatively try a bowl food menu, bowl food offers an alternative to canapés where something a little more substantial is required with limited or no seating. Ideal if eating late with a few hours before the reception meal, bowl food is by its very name small quantities of fine food served in small rice bowls, it will cost more per unit but will offer more in terms of quantity.
More to follow……………….
Selecting the right menu for your wedding or event, but first decide the style of the #catering you require, formal or informal? A three course Wedding breakfast serving your guests at their table or a meal served as a buffet ?
If you’re working to a budget a buffet style service will save you some money versus the plated meal option, less waiting staff will be required but the buffet will also offer you more choice on the menu without eating into your honeymoon fund!
Don’t think of a “buffet” as a selection of curled up sandwiches with lifeless fillings (well that does depend on the caterer you choose!), many dishes you see from various menus can be adapted and served as a buffet. Cooking a barbecue menu as seen an increase in popularity over the last few years, again if done properly it can offer some very exciting combinations not normally seen at a traditional wedding.
On a hot summer’s day, why keep your guests cooped up in a warm marquee open up the marquee and allow the smells of freshly cooked barbecue food to fill the tent, cooking outdoors will inspire the party mood feel to any wedding.
Some caterers publish set menus whereas others allow you the flexibility to create your own, think about the menu choice and discuss the options available. Multiple choice courses or menus will cost more than one set menu as usually more equipment and staff may be required. All caterers should offer a vegetarian option and also take the dietary requirements of your guests seriously.
If you establish the menu before you send out your invitations you could firstly, advise your guests of the intended menu and secondly invite your guests with any dietary needs to make you aware, in my experience any guests with any special dietary requirements will be the first to point it out.
More to follow……………. OR firstname.lastname@example.org if you simply can’t wait
I just wanted to drop you an email before we go on our honeymoon to say how thrilled we were with your services on Saturday. We had so many comments from our guests of how excellent the quality of the food was, and the flavours of the dishes were great. The service we received from the waiting on and bar staff was great as well, they were really helpful and the speed of which they turned out the food was impressive.
On behalf of me and Charles we just wanted to say thank you, we have been told by many of our guests it was the best wedding they have ever been to which is a lovely compliment, and we feel some of that credit goes to you and your team.
The service before the day was also excellent, It really helped put our minds at ease having it all so well organised and the communication we received gave us added confidence that you would deliver well on the day.
I will be sure to recommend you to anyone in the future, as im sure Alex Griffiths will be too!
All the best, Annika & Charlie
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.”
Thanks once again and good luck in the future.
Simon & Meex
When talking with your potential caterer and seeking testimonials, ask if they have clients who would be prepared to discuss their experience via telephone or email. Its harder than you may think to get the client to write that testimonial, all the best well wishes are made after the event or wedding (I know I’ve been there many times) but actually getting that small letter proves the client is prepared to take the time out and express there actual feelings surrounding the service they received.
I not suggesting certain websites publish fabricated testimonials! but ask to see the originals.
“well despite my original concerns everything went fantastic on the night. Now I understand your concerns about sourcing a suitable chef as I understand that you only use chefs who you have used before – I did not appreciate that Richard would be making such a long journey.
A big thank you for the organisation of the party catering it couldn’t have gone better, if this is the standard of the chefs you employ they are all a credit to you. Richard was fantastic not only was the meal superb (every single guest was very impressed) but his professional manner, organisation and tidiness were fantastic and I can’t speak more highly of him. If ever we need any catering in future I will definitely be in touch with you again and request his services.
Again a very big thank you from a very satisfied client, Ron & Val
A great way to determine the caterers credentials is ask if you can have a sneak preview of their next wedding by joining them back of house. While they are preparing their next wedding meal, you can see the set-up for yourself, the presentation of the food and even get a chance to taste it. Be warned though, don’t stand still too long as the Chef may well have you running a plate out!
More to follow……………………….