Your ideas made a huge difference...

The marquee at Fulham Palace full of people fundraising for the F.R.O.D.O. children's charity event.

Dear Julie,

Your team did the most wonderful job last night for our event.  Tony was terrific.  All the staff looked great and were so professional. The food was (as I already knew!) delicious. 

I cannot begin to thank you enough, however, for your creativity, wise advice and generosity.  All of your ideas made a huge difference - the room looked amazing with the bowls of fruit (scavenged  by guests as they left!) and the coloured napkins, the different flavoured champagne cocktails went down a treat, the games all worked really well and everything contributed to the guests having a hugely enjoyable.  

We shall be singing the praises of Bovingdons for a long time.  And I can't wait for another opportunity to work with you.

Thank you so much.

Vanessa Cummings

Chief Executive


(Photo by Lloyd Dobbie)

F.R.O.D.O. Spring Ball Menu

Start

Individual ravioli of new season asparagus with herb emulsion and micro shoots

Served with home made herb breads and butter

Main

 Slow cooked belly of pork with crisp crackling carved at the table

Served with green beans, baby leaf salad and Boulangere potatoes

with apple sauce and a rich cider jus

To Finish

Passion fruit jelly and chocolate mousse with home made passion fruit marshmallow

Carpaccio of fresh pineapple with mint

Coconut pannacotta with a coconut tuille

A thousand thank yous...

Rachele and I wanted to thank you so much for all you’ve done for our wedding.

We had the best day of our life thanks to you. Everything was absolutely perfect, the food, the service, the organization, etc.

We are so grateful, and we of course will recommend your services.

1000 thanks for your incredible work, working with you was such a pleasure.

According to all our families, they’ve never seen such a good service so many congratulations to all of you.

Mr and Mrs Poitevin

(Photo by Lloyd Dobbie)

Menu Inspiration: French Chic

Small is beautiful and this wedding celebration was certainly both. Rachel and Guillaume were looking for a venue that could host twenty close friends and family to celebrate their wedding, the actual ceremony of which was to be held at home in Marrakech the following weekend. They wanted a relaxed meal in a chic, private venue and The Orangery fit the brief perfectly. One long table down the middle provided the perfect intimate platform for their specially chosen menu. The was filled with plenty of speeches and laughter in between every course.

Start

Chermoula red mullet and braised baby fennel
Lemon yoghurt and herbed flat bread

Main

Lavender and garlic roasted lamb rump with potato croquette

with minted pea puree, cardamon carrots and parsnips

Sweet

Vanilla pannacotta with oven roasted peaches in amaretto syrup and almond praline

June Big Picture

The judges of the 2011 Art Fund Prize visit Leighton House to assess the museum.

Quite a nerve racking event to cater for as you can imagine. The Art Fund Prize is the most prestigious prize in the museum world and Leighton House are vying against 9 other museums for the £100,000 award. Photo by Lloyd Dobbie.