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