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Winter Weddings

Winter Weddings

Posted by Katie Duncan on 31 March 2016

It’s daylight savings this weekend but do not despair!  Let’s focus on the silver linings (rather than grey and dark…).  First of all, winter wardrobe, yay!  I’m a sucker for a dramatic coat, my knee high boots and a big encompassing scarf.  Secondly, slow braised meats and mashed potato, warm puddings and whiskey macs.  For the uninitiated, a whiskey (or whisky if you prefer) mac is half whiskey and half green ginger wine, it warms the cockles of your heart.

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Cake for Dummies

Cake for Dummies

Posted by Katie Duncan on 15 January 2016

We have, in a moment of panic from a client, iced a couple of cake tins and pulled one of our Best Ever Chocolate cakes (worthy of the capital letters) out of the freezer when their own wedding cake supplier dropped the ball, literally.  En route from their baking kitchen to the van, the wedding cake took a tumble and ended in a heap on the ground.  There were tears, and not from the bride, as hours and hours of painstaking work became sparrow fodder.

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Ham-a-lama-ding-dong

Ham-a-lama-ding-dong

Posted by Katie Duncan on 22 December 2015

It’s December right?  My head’s so far in the sand the soles of my feet are getting sunburnt.  I know the concept of the calendar but the speed with which we hurtle into Christmas and a New Year never fails to catch me off guard.  Being mildly (significantly) food obsessed at The Catering Dept, it’s the time of year that heralds above average food research (eating).

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Of course you Mexi-can

Of course you Mexi-can

Posted by Catering Dept on 25 August 2015

Mexican food is the latest ubiquitous food trend popping up in new restaurants, food trucks and cafes all over the country. From soft tacos, tortillas and quesadillas to sweet churros and spicy chocolate sweets. And quite frankly we’re okay with it because tbh, our Mexican friends seriously know how to throw a palate party. So why not serve it at your next event?

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That’s the spirit

That’s the spirit

Posted by Catering Dept on 18 August 2015

There’s only one way to make our G & T and that’s what my husband and I chose to serve everybody at our wedding (for the record – Tanqueray, Schweppes, lots of fresh lime, ice). But that’s where we ended the service of gin.

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Beef or chicken?

Beef or chicken?

Posted by Catering Dept on 12 August 2015

Once on a United Airlines flight to LA I had the misfortune of being offered beef or chicken. “Beef stew”, announced the inflight crew member, “or chicken cordon bleu and for those of you who don’t know, cordon bleu is French for daaaaammmmn good.” It’s not, you know. Not even close. Literally or metaphorically speaking in this instance. And because no one believed him, by the time the trolley reached my seat, chicken cordon blurgh was the only remaining option. (In reality it was grey chicken thighs with white sauce).

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