Saturday 21 March 2015

At the Kew Bridge Steam Museum, Green Dragon Lane, Brentford

Saturday 21^st of March, Alistair and Katherine got married. It took place in such a wonderful venue, the London Kew Steam Museum… Everyone was amazed by the location, a former pumping station located in Chelsea that takes water from the Thames. The London Kew Steam and Water Museum, founded in 1975, was something that belonged to the industrial era. All its wonderful engines are still in good conditions. The venue gives such a vintage atmosphere. In terms of capacity, the venue can accommodate 150 guests. Everything was perfect and well prepared which left one thing to enjoy this special day at the stunning venue.

A Spanish Prosciutto carved Ham, was served with sparkling and a selection of homemade Focaccia bread. Vegetarian nibbles were also included; homemade dips, grilled pita bread, mixed olives, and halloumi cheese marinated in olive oil and herbs. Our pie menu was prepared for the main course. It was served by the waiters on a wooden platter, such a vintage style in relation with the venue. There were two kind of main pies, one bacon, chicken and tarragon while the other one was prepared with British beef steak and chorizo. For vegetarian’s guests, there was cheese, potatoes, spinach… The desert, a family’s friend cooked their own wedding cake.

The decoration was a mix of the industrial era thanks to all of its vintage apparel and a festive and stunning atmosphere. The venue was bright; fairy lights were draped on the railings leading to the front door, round tables setting prepared with white linen. On each round table, a flower wreath with hurricane candles was placed. From the entrance to the main room, pillar candles and tea lights were sprinkled all along the corridor. On each place there was a picture of the guests, such a beautiful and fun idea. And moreover, the Bride and the Groom provided a present to some guests during the Bride’s speech. A string quartet was also here for this special day.

So much went into this day, even the bottles were made especially for the event. The Father of groom and the groom prepared their own beer which is called Skolibeer. On the white wine label, names of bride and groom were written on. Red wine’s label was impressive; a red wine from Argentina which name is El Profundo & Untuoso, Cabernet Sauvignon.

Skolibeer: “for a very long time there was just beer with no face and no name… but then, out of nowhere, there he was… at last! Skolibeer, the beer! He looked right out of the old barrel, with spark of hops in his eye. But there is more than meets the eye! You should share a word or two with him and he will make you smile, and then, after a while… well… that is just between you and him!”

Cabernet Sauvignon: “over a century ago, the Budeguer family planted their agricultural roots in Tucuman, Argentina where they met prosperity. As their dreams were fulfilled, they began to set their sights on Mendoza, the land of Argentine wine. A childhood dreams is new realized with Tucumen wines, a merger of two dreams and two places. Tucumen is produced to be paired exceptionally with all types of cuisine and is especially pleasing with any grilled meat, poultry or oily fish.”

Menu

Carve Ham Menu

Spanish Prosciutto Ham on the bone

The Ham will be served with a selection of homemade Focaccia bread

Vegetarian Nibbles 

Selection of:

– Homemade dips: Hummus, tzatziki, spicy tomato

– Grilled Pita bread

– Mixed Olives

– Halloumi cheese marinated in Olive oil and herbs

Share pie Menu

Pie menu to share on the table :

– Bacon, chicken and tarragon (free range British chicken, smoky bacon, roast garlic and vermouth)

– British beef steak and chorizo (British beef steak, chorizo, olives, tomatoes, sherry and butter beans)

Vegetarian Menu

– Goat cheese (goats cheese, sweet potato, spinach, red onion, and roasted garlic)

Special Menu

– Plain Chicken breast

– Grilled chicken breast in Provencal sauce

– Tower vegetables with Provencal sauce

Side to share

 – Roasted baby potatoes in thyme

– Mix winter roast vegetables

– Watercress, lambs lettuce salad with feta cheese and beetroot, walnuts, figs

Mini dessert

Mini chocolate cups filled with dark chocolate & orange zest

– Mini rhubarb & apple crumble
– Eton Mess
– Roasted pears with toasted almond in port syrup

Special
Roast pear and peach bride Granny

– Egg, wheat and diary allergy
– Roasted pears with toasted almond in port syrup
– Red fruit Jelly

Venue: London Kew Bridge Steam Museum, Green Dragon Lane, Brentford

Bride: Katherine Smith

Groom: Alistair Stark

Best man: Justin Kueh

Usher: Simon O’Malley

Bridesmaid: Megan John, Rhian Parker, Madeleine Smith, Imogen Smith,

Father of Bride: Richard Smith

Mother of Groom: Ros Stark

Florist: Zelda & Flowers (Susan)

Band: Licence to Ceilidh (Ali Barnes)

Lighting company: Party Lights (Richard Sawkins)

Photographer: Minna Rossi

Quartet: James Maggs

The post Katherine & Alistair’s Wedding Blog first appeared on Easy Gourmet Catering.

Friday 15 July 2014

At MC Motors

MENU 

Carved Ham 

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

Vegetarian Nibbles 

Selection of Homemade Dips

Houmous, Tzatzaki, Spicy Tomato

Grilled Pitta Bread

Mix Olives

Feta Cheese marinated in olives oil and Herbs

Assorted Artisanal bread 

Olive oil and balsamic vinegar

Price include in the sharing platter menu

White loaf

Brown Loaf

Soda loaf

Baguette

Share Platter Menu

Slow cook lamb shoulder glazed in port wine and mustard seeds with port jus

Already carved by the chef

Rockets with shaved Parmesan served with lemon dressing

Spanish Potatoes

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

Vegetarian main course

Meat no nuts

 Mini Desserts 

Mini chocolate brownies (served hot)

Mini Eton mess pot

Mini vanilla pannacotta

Strawberry cheesecake

Apple and pear crumble

Salted Caramel sauce on the table for the mini dessert

Less sweet than the tasting more salted

Evening Buffet

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

The post Annie and Chris first appeared on Easy Gourmet Catering.

 Lucy & Charlie wedding

Saturday, 24 May 2014

The Roost

Flowers:  Sabine at Florescence

Dress:  Sally Lacock

Shoes:  Rachel Simpson

MENU

Canapes Selection

Smoked mackerel rillette, sun dried tomato and pea shout on crispy rye bread

Mini chorizo in jerez vinegar and tomato marmalade

Roast butternut squash arrancini with coriander chutney

Carve Ham 

Assorted Artisanal bread

Main course

Slow cook lamb shoulder Moroccan Mechoui style , marinated in butter, olive oil, ground cumin, coriander, paprika, thyme, lemon and harissa

Roasted baby potatoes in thyme

Mix seasonal leaves with Quinoa, peas, peas shoot, roasted cherry tomato with fresh mint

Green beans sauteed in butter and garlic

Dessert

Crackers, celery and grapes

Charlie and Lucy’s cocktails were maids by : Dark Rum, Ginger Ale, Lemon juice, Blueberry and Brown sugar

Helen Abraham’s pictures

To see all the pictures of the wedding click here

Easy Gourmet Caterer London Venue Beautiful The Roost

The post Lucy & Charlie first appeared on Easy Gourmet Catering.

Carve Ham

Italian Tuscan Prosciutto

Homemade English mustard and honey cook Ham

Free Range Cebo Iberian Ham

Vegetarian Nibbles 

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

Sit Down Menu

Starter

Poached port wine pears, toasted almond flack Stilton cheese crumble, red chart salad with mustard vinaigrette

Main

67 x 7 hours Lamb shank in Cotes du Rhone and garlic jus served with gratin Dauphnois and green beans

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

Dessert 

Plated trio of mini dessert

Mini Eton mess pot
Chocolate and orange zest mousse
Cocktail Lemon Tart

Band Menu 

Sit Down Dinner

Poached port wine pears, toasted almond flack Stilton cheese crumble, red chart salad with mustard vinaigrette

Main

7 hours slow cook Lamb shank in Cotes du Rhone and garlic jus served with gratin Dauphnois and green beans

Dessert 

Plated trio of mini dessert

Mini Eton mess pot
Chocolate and orange zest mousse (stronger on the zest)
Cocktail Lemon Tart

Evening Buffet Menu 1

Medium size bites Menu 1

Small free range Bacon and butty with brown
sauce

Evening Buffet Menu 5

Cheese Menu

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

The post Andrew and Nerys Wedding Reception first appeared on Easy Gourmet Catering.

Rob and Julia got married in The Ecology Pavilion (Situated amongst the picturesque lakes and reed beds of Mile End Park) on Saturday 15th June.

Brides Hair and Make-up by Justin Williams justinpwilliams7@me.com

Groom outfit: suit by Paul Smith, ties and hankies by Favour Brook on Jermayne St, London, shoes by Barker

Flower: Arranged by brides mum flowers from New Covent Garden Flower Market.

Bouquets by Birksen florist in clapham old town. www.birksen.com

Photographer: Marie Absolom and Guillaume Mercer at www.yourweddingstoryphotography.com

Wedding ceremony venue: Bromley Public Hall

Wedding reception: The Ecology Pavilion

Transport to venue: www.redroutemaster.com

Entertainment: DJ Chris at www.partystarters.co.uk

Photo studio and props by www.yourweddingstoryphotography.com

Decoration: by Julia and Marie at www.yourweddingstoryphotography.com

Menus

Carve Ham Menu :

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

Italian Tuscan Prosciutto

The post Julia & Rob’s Wedding first appeared on Easy Gourmet Catering.

Matt and Paul’s civil ceremony took place on Saturday 11th May at the Roost, They celebrated their love for one another with 100 of their family and friends. 

Grooms outfits: October House (Matt), Paul Smith (Paul)

Flower supplier and description: Modern – Shahla Mower at Simply Divine Flowers (simplydivineflowers.co.uk/)

Photographer: Sheila B

Entertainment: David Oh (DJ)
What they said:
Our day was everything we wanted it to be. Unfussy and really good fun. We spent all day either laughing, crying or dancing. The food and drink was fantastic – all our favourites – scotch eggs, pies and mojitos. And the venue blew all our guests away – so special, yet gave the reception a house party feel which created a fantastic atmosphere. All in all – the best day of our lives!

Menu

Canapés menu:

Salmon gravalax marinated in beetroot with fresh Horseradish
Quail soft Scotch Egg

Vegetarian canapes
Gluten free Canapes

Carve Ham menu:

Patta Negra, Iberico Ham….
Served with Foccacia Bread

Share Platter Menu:

Beef, kidney & Ale Pie (free range beef steak, kidneys, fresh herbs and ale)
Bacon, chicken and Taragon (free range british chicken, smoky bacon, roast garlic and vermouth)

Summer Veg Suggestion:

Roast Mediterranean Vegetable
Rocket and Parmesan with lemon dressing
Roast baby potatoes
Vegetarian: Asparagus and mushrooms pie
Gluten free : Grilled chicken dish with same side of above

Mini Churros:

Mini Churros served passed around with warm chocolate, toffee sauce

Dips served on the side

Gluten free mini dessert

Evening Cheese buffet:

Assorted British Cheese buffet, crackers, celery and grapes

The post Matt and Paul Civil Ceremony first appeared on Easy Gourmet Catering.