Monthly Archives: January, 2012
22 Jan 2012
Say no more!!!
Hi Paul
Another great reference for you!
Subject: RE: Wedding caterer
Date: Sat, 21 Jan 2012 16:40:31 +0000
Hi Verity
No probs at all – yes we hired Paul for our wedding catering in June last year and we were really impressed with him, he did a great job on both fronts – food was delicious and the service spot on. We had a hog roast and salads and also canapes for 115 and we ate the whole pig it was good! I would definitely recommend him and in fact my cousin is now booking him for her wedding of the back of mine.
Good luck with the planning and hope you have a fantastic wedding day!
Louise
> Subject: Wedding …
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19 Jan 2012
Bellinis and Blinis in Kensington
It was a long drive into Kensington with the usual Friday night hell-on-earth traffic thanks to the M3, M25 & M4. Tonight’s adventure was a corporate canapé party with plenty of self back-slapping city folk. With mango Bellinis and champagne for arrival drinks then superb canapés prepared by the legendary head chef and bottle washer Paul, he treated them to Welsh rarebit soufflés in crisp tartlets, red onion marmalade and crispy sage, wild mushroom tarts drizzled with truffle oil and sea salt, mini eggs Benedict Royale with smoked salmon, hollandaise and chives on a muffin, Roast Tamworth pork belly on a potato cake with apple sauce and Bangers & mash – Cumberland sausages with a creamed shallot scented potato Mousseline. …
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12 Jan 2012
2012 – and so it begins
Inside Catering’s 2012 began on Jan 7 in possibly one of our most glamorous and well-equipped ‘field kitchens’ to-date. In fact there was no field involved – a fully equipped working kitchen was the order of the day with, who would believe it, hot running water and a dish washer as an added luxury – what a treat!
A dinner for 60 for Farnham Cricket Club was the event and the menu was a true delight – a most delicious heart-warming winter broth to start, followed by delicately seasoned moist chicken breast accompanied by a parsnip mash, seasonal veg and a Chablis sauce – in this case I will allow the head of Chef Extraordinaire Boss-man Paulo to inflate as it was …
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