On 5th february we were booked for another dinner party from our private chef service. The event was a Hen Party, and the venue was the impressive Quested House in Westgate on sea.
We prepared most of the food at our kitchen at Gravesend Rugby Football Club. Then transported it to the venue. A little time spent finding our way around the kitchen and finishing our prep. We were ready to serve at 7.30.
The menu was our popular table sharing platters followed by Suffolk chicken with fondant potato, asparagus, mushrooms and pan juices with chives and parsley. To finish we served gooey chocolate brownie, chocolate sauce and vanilla ice cream.
The hen party were a lovely group, the house and kitchen were amazing and we are now the regional caterer for Acacia Cottages because of this booking. So we hope to be back soon.
We have reached the stage where our registered kitchen is not always big enough. We are having to turn clients away if we have too many back to back events, or if the numbers are too large. This is good news as its highlights potential business growth and our need to move into a new kitchen. This would be a big step and commitment, one we are not quite ready for. So in the short term we are looking for a pay as you go kitchen to use when these bigger, busier times occur.
We have one site in Gravesend that we are in talks with and are looking for another in the Medway area. So if you have or know of a business or venue with a fitted out but under used kitchen that could be used on a pay as you go basis let us know. This might be a pub, sports club, social club or village hall etc. We are very clean and professional.
In July we provided food and service for a lovely intimate Wedding celebration in a private house in one of our favourite places, Whitstable. The initial enquiry was for a dinner party for 14 people to celebrate a house warming. As the quotation progressed it turned into a lovely small wedding in a new home. We were given the keys as the house would be empty due to the wedding at the time we needed to arrive to set up. The weather was glorious and so the food was served al fresco.
The starter was our favourite sharing platters. Mezze of grilled vegetables with olives and mozzarella, charcuterie with pate and chutney, smoked salmon with shallots, capers & blinis. All this with green salad and bread & butter. These always seem to be popular as they give lots of choice and create social interaction. The main course was slow braised pork belly with kent cider gravy for the meat eaters, and seared fillet of seabass with braised fennel and tomato salsa. The grooms sister was a vegetarian and was very happy with the moroccan vegetable stew with couscous. No dessert needed as wedding cake was served instead.
Lovely couple, lovely family in lovely Whitstable with our lovely food and service. It was all just so, well lovely.
In October 2017 we were asked to do a wedding at Chilham village hall. The lovely bride and groom, Jess and Rich wanted their favourite meal recreated for their guests. It was a dish inspired by Terre a terre vegetarian restaurant in Brighton.
The meal was a salad of roasted butternut squash with toasted pinenuts, pesto and vegetarian parmesan (Twineham Grange) followed by onion and herb rosti with nutmeg creamed spinach, poached egg, sprouting broccoli and welsh rarebit. For dessert the lovely couple wanted to serve their cake so we cut this for them and displayed with the vegetarian buffet that we prepared.
Then then we provided staff for a free bar where the guests brought their own drinks and we kept things going for 200 guests, it was incredibly busy.
The bride and groom were happy, their guests had a great time, the food and service was fabulous and the venue was just amazing We hope to be back soon.
We were recently hired by Lainne who was organizing a surprise 40th birthday party for her husband, Andy. The venue was their lovely home in Iwade, with a modern and well laid out kitchen and dining room that were great to work in.
Still a mystery to us but Lainne managed to keep Andy away from the kitchen and us a secret until the guests arrived and we announced dinner.
The menu was platters of cured meats, smoked salmon & blinis and grilled mezze vegetables. Main course was slow braised Kentish lamb shank, seabass with saffron mash for the non-meat eaters. Dessert was chocolate tart, white chocolate mousse & raspberries.
Lainne, Andy and their guests had a great evening and were really happy with the food and service we provided. Lainne has provided us with a glowing testimonial and promised to book us again.
All in all another successful event.
We have just produced a new ebrochure. This is available to view on the website and social media. The first one contains our food and drink packages for Weddings. This includes 3 course meal, buffets, BBQs and different bar packages.. The second contains all our food menus and different service styles. From canape's and bowl food to private chef details and menus for celebration meals.
Please have a look, any feedback is welcome.
Sorry but we've got to mention it at some point. Might as well be now.
Since the Brexit vote and the drop in the pound, the years of low inflation and steady food prices have come to a halt. Since a lot of the food we consume is imported from Europe or countries that use Dollars the cost of our food has increased by around 7% and pressure on the markets is building.
Most retailers, hotels and restaurants etc seem to be trying to hold prices for as long as possible. Probably to wait and see what happens once article 50 is triggered and what effect that has on the markets.
We are no different. We have not put up our prices and wait with everyone else to see what is around the corner. Sooner or later we will have to review our prices, both to make sure we are able grow as a business, and of course to remain competitive in the market.
Glad I got that off my chest.
For our latest dinner party we were lucky enough to be booked for a Hen Party at the lovely converted farm buildings that are Mocketts Farm. They are part of the Burden Bros empire on the Isle of Sheppey. The area around the property is still farmed traditionally by the family with their own Cows and Sheep grazing the land. The area is also great for wild game, which is often on the menu at The Ferry House Inn just up the road.
Our clients wanted a simple menu for this event. So for starter we made a lovely prawn cocktail, given a twist with smoked paprika and a salad of mango and radishes. Main course was more traditional being roast chicken with fondant potatoes, braised cabbage, heritage carrots and celeriac puree. Dessert was vanilla cheesecake with crystalized ginger, rhubarb compote and marshmellows.
The facilities in the farm house were great to work in and the dining room was a bright airy space.
Hope to be back soon.
We were recently booked for a private dinner party to celebrate a 70th birthday. It was held in the beautiful and historic Boys Hall near Ashford, Kent.
Unfortunately we didn't take any pictures of the food. The guests had Canapes which were Crying Tiger Beef Rice Paper Rolls, Fried Quails Eggs & Truffle Butter on Melba Toast and Tandoori Chicken Roulades, Mango Chutney & Mini Popadum. This was followed by a 3 course meal of Duck Rillette with Smoked Bacon, Apricots & Sour Dough. Followed by Braised Lamb Shank, Truffled Celeriac Puree, Heritage Carrots, Rosemary & Redcurrant Jus. Finished with Churros, Cinnamon Sugar, Butterscotch Sauce.
The guests were a lovely group to work for, and the house was a wonderful setting for the celebration. The evening went without a hitch. From a chefs perspective the kitchen was large and well equipped with lots of oven space. Couldn't ask for more.
Hopefully we will be back soon.
We recently catered for a 60th Birthday celebration at a private house in the village of Hartley in Kent. 14 guests attended and the client wanted the works. Drinks reception, canapes, 3 course meal, 2 waiters and 1 chef. The evening was a success and we might be back in the summer to do a BBQ in the lovely south facing garden.
Some photos below, confit duck and streaky bacon before being picked down to make the duck rillette. Rhubarb & stem ginger cheesecake with textures of rhubarb. Crying tiger fillet of beef rice paper rolls, a very hot Asian marinade on the beef. And the waiters posing after setting the table, time to smarten up before the guests arrive.
Plenty more of these booked this year, must remember to blog blog blog.......