Catering in Wiltshire and London

August 11, 2019

One of our favourite menus of the summer consisted of a Wiltshire ploughmans and baked local ham.

The ploughmans included Wiltshire loaf and Barkham blue cheeses, wild mushroom scotched quail eggs, sourdough bread, plum cheese, pickles and pork scratchings.

The ploughman...

July 29, 2019

We spent this weekend in Poynings, West Sussex a short distance from Devils dyke and the stunning landscape of the South Downs.

The bride and groom had chosen a Midsummer nights dream for their wedding.

Here are the love potions we served with pudding, crystal decanters...

June 30, 2019

This weekend we survived the blistering heat (no complaints!)to help Josie and Jo on their wedding day at Riverhill Himalayan Gardens.

Riverhill is a beautiful venue with magnificent views across the Weald of Kent, where its possible you will be amiably accosted by a ye...

May 17, 2019

 One of the treats of spring in our garden is enjoying the combination of our bantam chickens eggs poached with asparagus picked that morning.

This time we tried them out with a black garlic butter and lemon sourdough crumbs.

April 20, 2019

First up in the garden is always the rhubarb, as we have friends over for Easter we decided to make some jellies from the first crop of the year.

We also experimented with beetroot fondant truffles and cocoa nib truffles for weddings later this year.

March 22, 2019

We have spent the week testing recipes on ourselves and the brides and grooms for this summer. The picture above is a Wiltshire ploughmans consisting of a lemon and sage scotched quail egg, pickled bramley apple slices, royal basset blue cheese, damson cheese and pork...

December 20, 2018

Testing out new canapes this week. This one is a vegan gyoza filled with diced smoked tofu, ginger and garlic braised hispi cabbage and a bit of chilli. 

Once steamed we fry these in a little sesame oil to get a crispy outside and serve with a ponzu sauce.

November 1, 2018

We have spent the week, and last week, developing vegan ideas for a possible wedding next year.

The dish pictured is the main course that has been chosen.

A cashew, leek and artichoke galette, kind of a savoury cheesecake without the cheese. 

The rich flavour and texture...

October 5, 2018

One of our pear trees 'Concorde' has finally decided to give us some fruit of which we are very grateful (about time).

Being a bit short of time today we decided to pickle them whole (saves loads of chopping time).

The recipe is really easy.

Take soft brown sugar and cide...

September 21, 2018

This year our favourite feasting main course ands most popular was the whole roasted shoulder of lamb.

Braised for 8 hours with anchovy, oregano and garlic. The shoulder is served with its braised veg (carrot, onions, celery, leeks) and the liquor which is flavoured wit...

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