With a guest list that included Prue Leith, Hugh F-W, HRH, Monty Don and countless other worthies the pressure was on! With 100% organic ingredients and keeping to a budget we devised a menu to reflect the SA ethos of sustainability and good food for all. Right from the beginning we addressed the Waste issue and put a programme in place ~ which is easier to explain via this email 😀
This company wanted a family fun day running like a village fete at Purton House. When dealing with large groups of people time is really of the essence. We decided on a barbeque as it is always popular and not too complicated for us caterers! We kept it simple but very good quality using our local suppliers and lots of preparation.
We served the barbeque on good quality recycled paper plates that went into compost and used stainless steel cutlery. Food waste was composted, even the meat went into our green cone compost system. Other rubbish was separated and sent to the Purton recycling centre.
The excess punnets of strawberries were made into jam later that day!
This company were opening a wildlife sanctuary in the middle of nowhere in a marquee that had limited facilities in it (no water and one plug!). The guest of honour was the Prince of Wales who was going to do the formal opening. They wanted to feature their own beef on the menu of belted galloways but had a very limited budget. It was during May, the lean growing season so local vegetables were also very scarce. We came up with this menu that would allow as seasonal a menu as possible, stay in budget and allow guests to eat standing up.
Again this was during the lean vegetable months where not much is available, and the budget was tight.
Kathy and Frederik wanted a relaxed outdoor party with good friends and good food. They wanted it to be special but not too formal ~ something in the line of a hog roast. We came up with the idea of a porchetta.
Jill wanted an elegant and traditional birthday party from pre dinner canapés to afternoon tea. With the marquee in her cottage garden, using vintage bone handled cutlery and us caterers in "pretty" dresses (the most difficult part of the whole day) with our floral aprons.
We had a couple of hours clearing whilst the guests watched the races (horsey people)
Sophie's parents wanted a relaxed and chilled 21st birthday party that had something a bit different about it.