Monthly Archives

June 2016

The Valentine's Day

By | Blog


Valentines Day

Valentine’s Day is a very old tradition, thought to have originated from a Roman festival.

The Romans had a festival called Lupercalia in the middle of February, officially the start of their springtime.

It’s thought that as part of the celebrations, boys drew names of girls from a box. They’d be boyfriend and girlfriend during the festival and sometimes they’d get married.

Later on, the church wanted to turn this festival into a Christian celebration and decided to use it to remember St Valentine too.

Gradually, St Valentine’s name started to be used by people to express their feelings to those they loved.


Matthew and Hanna

By | Blog


Matthew and Anna’s wedding

Saturday 26 July 2014

At Friendly Place

Photographer : Claire Penn


Carve Ham.

Our ham Carved by the chef brings to your event a touch of sophistication. It can be served as canapé or with the canapes. Also, if any left, would be served on the evening buffet.

The ham will be served with a selection of homemade Foccacia bread.

Spanish Prosciutto Ham on the bone

Free Range Cebo Iberian Ham, Ham on the bone

Homemade Roasted English mustard and honey York Ham, Ham boneless


 Vegetarian Nibbles Venue

Selection of Home made Dips
Houmous, Tzatzaki, Spicy Tomato
Grilled Pitta Bread
Feta Cheese marinated in olives oil and Herbs


Main Course/Pie

Steak & Ale (free range beef steak, cracked black pepper and real ale)

Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth).


Roasted baby potatoes in Rosemary.
Salad with peas, peas shoot feta cheese, mint and chili served with French dressing.
Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, aubergine) in thyme olive oil.


Children Menu

Home made sausage rolls served with adult sides and gravy

Tower Mini dessert Venue

Mini chocolate brownies

Pavlova (toppings to choose: pecan, raspberry, strawberry, blueberry and blackberry)
Mini chocolate cups filled with dark chocolate and orange zest mousse
Summer fruit jelly (no cream)
Crème brullee

Collage Mat & Anna 1

Thanks to Hackney venues

By | News

It is such a pleasure to have Hackney venues as a prescriber for Easy Gourmet Catering.

Easy Gourmet Catering team manages weddings at  Hackney venues

The Clissold House, recently had a wedding organized by Easy Gourmet . The wedding was for the newlyweds Laura and Andrew.

There is also the Hackney Town Hall a venue suitable for wedding receptions, our last wedding that took place at this venue was on March 2015 – Amelia and Tristan

The Stoke Newington Town Hall is a huge and wonderful venue . It is able to accommodate five hundred and fifty guests for a standing reception.

The West Reservoir is a beautiful and stunning building located in London, Green Lanes.

So again, the Easy Gourmet Team wanted to give a huge thank you to Hackney venues for advising and recommending our company.


Clissold House


West Reservoir


Hackney Town Hall


Stoke Newington

Toni & Chris

By | Blog


Toni and Christopher’s wedding

Saturday 26 July 2014

At St John Church



Carve Ham

The ham will be served with a selection of homemade Foccacia bread

Homemade English mustard and honey cook Ham

 Vegeterian Nibbles

Selection of Home made Dips

Houmous, Tzatzaki, Spicy Tomato
Grilled Pitta Bread
Feta Cheese marinated in olives oil and Herbs

 Bread served with olive oil and balsamic vinegar on the table


Starter to share

Chicken and Mushroom Ballotine with Pan Roasted Figs and Crushed Cobnuts

Salmon gravalax marinated with beetroot, beetroot puree fresh horseradish and micro cress

Roasted butternuts, rosemary goat cheese, honey fig, pumpkin seeds, rockets salad with balsamic reduction


Main course

Lamb cutlet on garlic croustini salsa verde with extra salsa verde on the top of cutlet

Roasted Magret of Duck served with Port wine sauce


Sides to share

Mix green tossed in roasted garlic and butter (asparagus, green beans, sugar snap, sprouting broccoli)

Roasted baby potatoes with rosemary


Children Menu
Spagetti bolognese


Mini Desserts

Displayed as Tower
2 x per guests

Summer fruit trifle  (no strawberry )
Mini Lemon tart
Chocolate cups with orange zest
Cream brullee
Peach and almond in port wine syrup




Brick Lane Bagel buffet

Served passed around by waiters in usherette trays

Salt beef and mustard
Humus and grilled aubergine


Assorted Continental and British Cheese buffet, crackers, celery and grapes

Collage Toni & Christ 1

Our commitment to the Planet

By | News

Easy Gourmet always tries to buy products made in an environmentally and socially responsible way.

Our food philosophy is based on using fresh food from local suppliers.  Even though today’s marketplace can provide most products all year round, flying them in from across the world, we instead try to keep our menus in step with the season and buy British whenever we can.

We also rely on Fairtrade coffee, chocolate, tea and other products, and are supporters of organic production even for the wine we serve.

Easy Gourmet pays scrupulous attention to current and proposed environmental legislation and guidelines, and we pride ourselves on being at the forefront of good environmental practice. To this end, we make great efforts to keep our carbon footprint to a minimum. As far as possible, we source products locally, reuse materials and recycle waste. On the administrative side, we aim for a paperless environment, and rely instead on electronic media.

This is the Eco measures we are taking :

  • Recycling
  • Water
  • Food wast
  •  Planet



Toby and Verity's Wedding Blog

By | News

BeFunky Collage

Wednesday 19th of August 2015 , Toby and Verity got married at the Hoxton Church and celebrated at The Tab Centre.

The hall was decorated with blue and green buntings, in the middle of each table there was a small jar with flowers and each tables were named after cocktails .


The guests were welcomed with sparkling Wine, Soft drinks, Carve Ham and Vegetarian Nibbles. When the reception drink finished and the Bride and Groom arrived, the dinner started and everybody delighted with the chosen menu, after that started the speeches of the father of bridge, groom , brides and best man

When the  Groom and Bride came down to get ready for the first dance, everybody were excited by the beauty of the moment, first the newlyweds cut the wedding cake and proceeded with the first dance . The evening party  began with colorful lights, and wonderful music everyone enjoyed the celebration.


Carve Ham and Vegetarian Nibbles

Assorted Artisanal Bread


Share starter
Oven baked Camembert with thymes and rosemary served with grapes, walnuts. Cranberry served with toasted baguette

Main Course

Share platter menu:
Table will be Carved by the guests
top table will be already carved from the kitchen
Free range roasted whole chicken marinated in sumac spice, pickle lemon and shallots comfit

Vegetarian option:

Summer vegetables tower, roated Portobello, grilled aubergine, courgette, peppers, mozzarella and fresh pesto with spicy Provencal sauce


Warm quinoa, peas, peas shoot, roasted cherry, chili in zesty dressing

Mix summer vegetables (red onions, courgettes, peppers, cherry tomato, and aubergine) in thyme’s olives oil.

Children Menu

Small crudity plate

Vegetarian burger, chips and peas

Creme Brulee 

Evening Brick Lane Bagels buffet

Salt beef and mustard onside

Smoked Salmon

Humus and grilled aubergine


Venue: Tab Centre, 18-20 Hackney Road, Shoreditch, London E2 7NB 

Bride: Verity

Groom: Toby

Best Man : Chris Fuller

Maid of honor : Laura Acton


Singer: Andrea Mann

DJ: Anna Greenwood

Photographer: Matt MacPake 


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Naomi and Tom's Wedding Blog

By | News

BeFunky Collage

Naomi and Tom’s Wedding reception on Saturday 26th of September 2015

At the Toynbee Hall

 Naomi and Tom got married at the Toynbee Hall. The Toynbee Hall was built over 130 years ago, and still holds many of its original features and is a Grade II listed Arts and Crafts building.

The venue was an elegant wood-panelled room, with long tables decorated with yellow tablecloths and plants, giving at the room a rustic touch without losing elegance.

The guests enjoyed the menu chose by the bride and groom that includes croque en bouche, a tradicional french desert made of nougatine (made with sugar and almond), profiterole and caramel served with ice cream.


Carved Ham and Vegetarian Nibbles
Artisanal Bread


 Devon Dressed Crab served with lemon mayonnaise, ajoli sauce and Marie Rose sauce on the table
Roasted peppers, cherry tomato, oregano, Rocket in tangy pesto dressing, roasted pine nuts and shaving Parmesan

Main Course
Roasted loin of pork on the bone marinated. Andalusian style

 Tower of Summer vegetables with portobello mushrooms, grilled aubergine, courgette, peppers, melted mozzarella, pesto served with Smoky Spanish Romesco Sauce

Spanish Spicy Potatoes
Green beans sautéed in butter and garlic


Macaroons of different flavours

Croque en bouche

Evening Brick Lane Bagels Buffet

Smoked Salmon


Venue: The Toynbee Hall, 28 Commercial Street, London. E1 6LS

Bride: Naomi

Groom: Tom


Florist: Angela at Botany

Band: Alive network ” the cuban aires”

Photographer: MP Photographer

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Caroline and Peter's Wedding Blog

By | Blog
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Caroline and Peter Wedding’s was on  Saturday 12th of September 2015

At The Old Finsbury Town Hall

 On Saturday 12th of September 2015, Caroline and Peter got married and celebrated the Wedding Reception in the glamorous and magical place  called The Old Finsbury Town Hall.

Caroline and Peter met online 4 years ago, they got engaged trying (and failing) to see the Northern Lights in Iceland in December 2013. They choose this venue because they wanted somewhere central and accessible for guests. They like the hall because of it’s stunning decorations , the whole organisation has a social purpose so that the money they pay will help aspiring dancers.

 each table was decorated with a blue beautiful flowers and on each place setting as an original gift for guest  , a little pot with the spices of the menu and the recipe to recreate the main plate, alongside the names of the guests were written by hand in a flowery cards and each table was named with one aromatic spice.




Carve Ham and Vegetarian Nibbles


Spanish Serrano Prosciutto Ham on the bone with a selection of homemade Focaccia bread.

Selection of  Homemade Dips: Houmous, Tzatziki, Spicy Tomato- Grilled Pitta Bread, Mixed Olives, Feta Cheese marinated in olive oil and herbs.

Assorted Artisanal Bread Served with olive oil and balsamic vinegar.

Share platter Sample based on middle east food.

Main Course

Slow cook lamb shoulder Turkish Style,cumin, cinnamon, ginger, paprika, fennel.

Vegetarian option: Winter vegetables tower, sweet potatoes, rosti potatoes, butternuts, beetroot, carrots, squash with melted mozzarella served with tagine sauce.


Turlu Turlu Veg: Moroccan style  Courgette and aubergine with spice.

Zesty Couscous with lemon, Moroccan spice, toasted almond and raisin.

Children Menu

Small crudity plate

Cumberland Sausage, onions gravy, mash potatoes and peas

Evening Brick Lane Bagel buffet

Salt beef and mustard

Smoked Salmon

Humus and grilled aubergine


Variety of fruit and chocolate cakes


Venue: The Old Finsbury Town Hall, Rosebery Avenue London EC1R 4RP

Bride: Caroline

Groom: Peter

Best Man : David Cooper

Bridesmaid : Jessica Brown

Bridesmaid :Clare Kimber


Florist: Sally Waddington

Photographer: Andrew Marshall

DJ : Steve ( Mobile Music Co )

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