Events since sailing the Atlantic


Spring 2020.

We returned from our sailing   adventure from the Caribbean and catered at a couple of small events before lock down.


June 2021.

After changes to  lock down restrictions were announced.  We started re planning,  re quoting   and generally working harder for less reward.  Most jobs ended up with fewer guests either due to government restrictions or covid drop outs.  We started with small jobs in the early summer of 2021.  Some reduced numbers weddings.  With the  added complications of covid risk assessments social distancing and covid cleaning and mask wearing.

It got manic Mid July onward. With rearranged weddings crammed into every weekend and enquiries from disappointed/ let down  couples hoping to hire us, coming in at five a day.  At the same time  we were trying to get to grips with all the new regulations.

July 2021

A recommendation  from a venue owner ( where we have been catering  at  weddings for over 10 years)  put us in touch with their neighbours.  They wanted a special  celebration for a 40th birthday. The level of detail required was more than most weddings with every aspect of the party needing to be dealt with.  We introduced an old friend with relevant event planning experience,  who looked after that side of the event.  We concentrated on the food and drink.

The menu was based on family favourites to be accompanied by fine wine. The BBQ  Ribs of beef were smoked over apple wood and charcoal   accompanied by simple delicate salad of green beans with fresh summer savoury.   Jersey royals with our own organic mint. The best English rocket available with oven dried marjoram tomatoes  served with cooked  on site sour dough loaves,  The beef was accompanied  by Anchovy Crème a suggestion of the  host:  a kind of anchovy bread sauce that worked beautifully with  the beef.

English gooseberry fool to follow and then we made  Kilner jars full of freshly made cocktails:  Espresso Martini, Margarita and Negroni  for guests to help themselves (in keeping with in covid guidelines)  The resident chef allowed us to use his purpose built kitchen at the side of the main house and we served food in a tipi on the lawns.   The delightful guests new how to party and kept going till dawn.