Posts Tagged ‘catering’

Perhaps you were wondering why we have been neglecting our blogging responsibilities recently… well that’s because we have just begun delivering events again. In the past 3 weeks we have been flat out in the Kitchen, Warehouse and most importantly the Office, making sure every ‘T’ has been crossed and ‘I’ dotted to deliver 16 events in 10 days – which was no mean feat!

We began, (what feels like years ago now), at Lancing College on 19th April. It was such a beautiful setting for Becky’s first event and for her to observe ‘The Red Way’. After a lovely reception in one of the many grand rooms Lancing has to offer, the guest departed for a short lecture, after which they returned to a splendid dinner of ‘Poached & Smoked Salmon Riette’, ‘Duo of Guinea Fowl’ and a delicious ‘Bakewell Tart’

after wowing the guest and VIP’s with our impressive service and food we departed leaving the school as though we had never been there.

Next was an intimate dinner for 30 at the Royal Marines Museum in Portsmouth, one of our exclusive venues. The guests were part of the ‘Worshipful Company of Plaisterers’ most of whom had been involved in the re-plastering of all the ceilings within the museum.

Then, we were off to the first wedding of the summer, which was for Rob & Heather Calver (as they are now know) at Grittenham Barn near Petworth. To say they had put thought into the day would be the biggest understatement of the century. It has to be the most beautiful I have ever seen the Barn. They had old fashioned lamp shades hung from the rafters above the centre of each table

, a tea and cake station being run from the garage as guests arrived and handmade crochet table runners for the centre of each table. It was all very rustic, and in keeping with the Barn, the couple and their guests were even dressed on 1950’s entire. The happy couple have emailed since and said

‘Thanks again for all your help, particularly making it all run so smoothly on the day. Everyone thought your food was amazing – I don’t know if you noticed the big round of applause when I thanked you during my speech?! We, and everyone there, will surely be recommending you to any friends getting married!’

The following week we were at Farbridge for the wedding of Matthew and Claire Jolly. This was a magical day with wonderful food and wine. The menu consisted of a ‘Classic Bruschetta with Warm Goats Cheese’ to start, followed by ‘Pork Belly’ (one of Dan’s Favourite cuts of Meat) and a wonderful Duo of ‘Sticky Toffee Pudding & Bakewell Tart’ to end the meal. The guests partied on late into the night, and were all up for a walk the next morning (organised by the couple themselves) and for those who were a little worse for wear and weren’t up in time there was a rendezvous  at a pub half way where they were able join the happy couple.

Following this we were at the Ocean Suite, another of our exclusive venues, where we catered for the Mayor of Eastbourne’s Thank You Party.

We were then back at Lancing College for their Summer Ball where parents and teachers purchased tickets for an evening of Great Food, Service and Music (I am relieved to say we didn’t have to deliver the later, otherwise there would have been all kinds of problems ) to raise money for charity.  Red donated our ‘Master Chef Experience’ which entitles the highest bidder and 9 guests to a night of gastronomic excellence, the winning bid for this was an astonishing £1700.00!

Finally, this weekend we were at a beautiful venue in Chidham, nestled down a country lane surrounded by water, for the Wedding of Neil & May Copsey. When they first came to us they had a wonderfully unique idea for a menu, which I very proud to say we delivered on…. it was Indian themed! To start the couple had Pappadoms with a selection of sauces, a mezze of Bhajis, Somosa’s, Minced Lamb Skewers & Tandori Chicken. Followed by both Chicken Jalfezi & Vegetable Curry in HUGH bowls to the tables with rice, Tarka Dahl, Lime Pickle, and Flavoured Naan’s – it truly was a Feast!

So, anyway that’s why we have been neglecting our Blogging, however I do think it’s justified, don’t you….

What we love about this job and why we get a bit over excited about it too, is meeting all kinds of exciting couples with fun (sometimes a little crazy) plans for their ultimate wedding day!

So I decided to collate these inspiring ideas and create my own ‘perfect Red Anywhere Wedding day!’(This way I get to pretend i’m getting married )

In my head it takes place in the heart of West Sussex in a beautiful countryside Barn, perhaps at Farbridge Barns or Grittenham Barn both truly magical venues!

So to start my wedding reception drinks i’m taking inspiration from a wedding we did at Farbridge where the Bride and groom served a cocktail of ‘Long Island Iced Tea’ but with a twist of course, they served them in vintage tea cups and Reds staff topped up with vintage ornate tea pots!

Or maybe I will provide my guests with a ‘His and hers’ cocktails like a refreshing cosmopolitan (my personal favourite) and my pretend grooms tipple of choice would be a Tuscan Mule!

Now for canapés…Reds Warm Pork Belly, Spiced Apple Sauce, Roquette leaves is defiantly a winner! And for the ladies something retro, light and graceful, a ‘Posh’ King Prawn Cocktail, Spring Onion & Cucumber Salad, Classic Prawn Sauce perfect!

One of our favourite weddings to do was down by the sea in West Sussex for a couple that wanted to mix things up a bit, they opted for a picnic style Wedding sitting on hay bales and picnic tables dressed with rustic hessian linen, indulging in Hampers strewn with open sandwiches oozing with delicious, season ingredients!

Served on rustic wooden boards was an assortment of traditional English goodies, such as Reds Pork pies with pickle, homemade scotch eggs and a selection of quiches using local, fresh produce.

When it comes to PUDDING! There was only one contender for dessert and that was to end with a big family style sharing Pavalova, these are brought to each table and guests just dig deep!

To finish my ‘perfect wedding’ I’m steering away from tradition, everyone will raise a shot of a fruity, pallet cleansing beverage like a Raspberry collins! Seeing your Nan do a shot at your wedding- Priceless!

Thursday1st March, a beautiful winters day perfect for a visit to one of our spectacular wedding venues in West Sussex.
As we drove up the long meandering drive surrounded by beautiful lawns and rolling countryside an overwhelming feeling of ore struck me…. this is a truly special place which offers freedom to be creative, breathtaking photo opportunities and such a wonderfully relaxed attitude to all its clients.
Lord and Lady Mersey have opened up their beautiful grounds, gardens and newly refurbished stables to couples looking for the perfect place to hold their special day. With such freedom to make every wedding unique and special, it is a venue like no other and with a back drop like this I think you would all agree.

The venue has only been open for a couple of years and we are honoured to have been one of the recommended caterers from the outset. RED have been taking many enquiries and bookings for Bignor Park over this time and are excited that this year, we will be catering our first wedding.
It’s all very exciting, and an absolutely beautiful place! It’s defiantly become one of my favourite venues!

Once the full team was with us we rapidly changed and Laura set to work explaining the plan of attack (it could only be described as an attack with 431 hungry mouths to feed!), we split the staff into 2 teams and allocated jobs asking them to distribute themselves along the sides of the venue. The curtains were pulled back and the guests were able to view the room in all its glory. They meandered through the room finding their seats, greeting colleagues and friends along the way. When finally all had taken their seats we were off. Each team had 220 guest to feed and only 2 hours to do it. 

Another 15 minutes passed and it seemed all was going well. Starter had been served and cleared and we were just waiting on the sign from the kitchen that they were happy for mains to be served. The signal came and the staff set to work. 20 minutes later and the mains had all been served so again we were back to clearing.