29 Nov 2011

Exclusive Director's Event: Part 1: The Brief

Leading events company Glass Page had organised a dynamic three day conference for a group of 100 international executives from a leading financial group.
As well as the main conference (which was being held at Syon Park) the Glass Page team needed to create a memorable evening event for the group. It was vital that it was consistent with the messages and tone-of-voice of the conference and still be fun and entertaining. Nearby Kew Bridge Steam Museum was deemed a perfect fit as a venue with its talking point Victorian architecture and dramatic industrial steam pistons. As caterers to the venue, it was up to Bovingdons to work with Glass Page to ensure their brief was fulfilled.
Glass Page wanted guests to interact within the event, to experience every angle rather than be passive. It was decided guests should join our chef team in the kitchen to plate and serve each other with a course that they helped to create. This meant that they would experience first-hand the creativity and pressure of a kitchen in full flow. This interactive meal would take place after a champagne reception that need to create the right, relaxed yet dynamic atmosphere and was to be followed by evening entertainment and a cocktail bar to ensure that the night ended on a high.  
We love working with event companies like Glass Page. Not only are they consummate professionals but we speak the same language and share a passion for getting things perfect for the client. They were able to tell us exactly what their client wanted to communicate through the food and service. We relished the challenge of making this a reality.

The food and service at this event had to:
   * involve a simple yet impressive menu
   * include a canapé reception menu with varying meat, vegetarian and fish options
   * be seasonal and fresh
   * be suitable for executive level guests from around the world
   * allow for perfect timing, logistics would be key if everyone was to be served a hot meal
   * be absolutely delicious (of course!)

You can see the resulting menu in Exclusive Directors Event: Part 2:The Menu 

23 Nov 2011

Birthday Celebrations: The Thank you

Dear Julie,
I wanted to say a big thank you for everything.
Our party was a huge success with all of our friends and family commenting on how wonderful it was.
Everything ran seamlessly. The Orangery looked beautiful (you knew what you were doing…), the food was delicious and despite our friends’ best efforts, as you predicted, the bar did not run out of booze!
Mark and I both had a fantastic time and thanks to you and the Bovingdons team we had a completely stress free evening and were able to relax and simply enjoy our party.
Chris was a true professional and the service staff and barman did a fantastic job – as of course did the chefs behind the scenes! 
Kind regards

22 Nov 2011

Birthday Celebrations: The Menu

Here is a recent menu from a birthday event at The Orangery Holland Park. The couple wanted informal yet elegant, small and delicious food for their party. It was passed amoungst guests so that they could mingle and chat. Here is the menu:


Chopstick forks of succulent seared Magret of duck with a soy dipping sauce
Butter chicken on Poppadoms with cilantro and almonds

Ricotta cakes of oven dried tomatoes & basil
Parmesan risotto balls with fresh herbs and lemon
Demi tasse of roasted butternut and sage soup with crostini wafer

Quails egg Royal: brioche croute, smoked salmon, poached quails egg and hollandaise
Sushi rolls of tuna with micro shoots with garnish
Mini bagels of smoked salmon and cream cheese


Cones of Salt and Pepper Squid
Bowls of Bovingdons delicious fish pie
Small bowls of Lamb Tagine with herbed cous cous


Waffle cones of rich chocolate mousse
Shots of lemon posset

15 Nov 2011

Beefeater 24 Gin & Tea Event - The Thank you

On behalf of Chivas Brothers, I would like to say thank you very much to you and your team for the excellent work that you did for us at the Beefeater distillery last week.

You took the brief/briefs from us very well, adapted accordingly each time and then delivered fantastic food with great service. On the day, everything from a client point of view was very slick and both Benita and Tony played a blinder.

Please thank all of the Bovingdons team on our behalf.

Kind regards,

Head of Events, Chivas Brothers

13 Nov 2011

Beefeater 24 Gin & Tea Event - Photos

 Trifle crab cocktail
Beefeater 24 cured sea bream on juniper and tonic jelly
 Foie gras éclairs and profiteroles with sauternes jelly
Savoury Cupcakes with prawns and dill mayonnaise

7 Nov 2011

Beefeater 24 Gin & Tea Event - The Menu

Quails eggs royale – brioche, poached quails egg, smoked salmon and hollandaise
Beefeater 24 cured sea bream on juniper and tonic jelly
Foie gras éclairs and profiteroles with sauternes jelly
Chorizo scotch quails eggs
King fish sashimi with lime, green tea and wasabi dressing
Macaroons – salt and pepper with goats cheese
Scones – cheese, tomato and basil – crackle top
Bagels – miniature with smoked salmon and horseradish cream, lime jelly
Savoy – cabbage with confit duck, apple and foie gras
Straws - long filo fingers of ham hock confit with apricots
Trifle crab cocktail
Cupcake – prawns, dill mayonnaise

Wild boar and venison sausages and butter mash with onion marmalade and veal jus
Lemon risotto, seared sea bass and crispy leeks
Broad bean and pecorino Arancini with cauliflower couscous and lemon yoghurt

A selection of fabulous cheeses, canapés , breads, fruits, nuts, celery
Freshly shucked oysters with an assortment of interesting and unexpected condiments served from a dry ice station
Jelly caviar

Sweet sushi
Waffle cones of green tea ice cream
Liquorice panna cotta with chocolate spaghetti

1 Nov 2011

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