Wishing You An Abundant Christmas

from Julie, Andrew, Benita, David , Tony, Jade, Laura, Dave, Gerry, Solenne, Aini, Lucy and Mickey

“The poulterers' shops were still half open, and the fruiterers' were radiant in their glory. There were great, round, pot-bellied baskets of chestnuts, shaped like the waistcoats of jolly old gentlemen, lolling at the doors, and tumbling out into the street in their apoplectic opulence. There were ruddy, brown-faced, broad-girthed Spanish Onions, shining in the fatness of their growth like Spanish Friars, and winking from their shelves in wanton slyness at the girls as they went by, and glanced demurely at the hung-up mistletoe. There were pears and apples, clustered high in blooming pyramids; there were bunches of grapes, made, in the shopkeepers' benevolence to dangle from conspicuous hooks, that people's mouths might water gratis as they passed; there were piles of filberts, mossy and brown, recalling, in their fragrance, ancient walks among the woods, and pleasant shufflings ankle deep through withered leaves; there were Norfolk Biffins, squab and swarthy, setting off the yellow of the oranges and lemons, and, in the great compactness of their juicy persons, urgently entreating and beseeching to be carried home in paper bags and eaten after dinner.”

Charles Dicken's description of Christmas Day market as Scrooge wanders London with the Ghost of Christmas Present in "A Christmas Carol".

Cocktail Recipe: Beefeater Winter Gin Punch

As served by Bovingdons at last weeks Beefeater Gin Club annual dinner.
A little something to warm your cockles...

50ml Beefeater Winter Gin
100ml Madeira
10ml lemon juice
1 teaspoon honey
1 teaspoon brown sugar
1 pinch cinnamon (ground)
1 pinch nutmeg (ground)
1 Clove
Lemon and lemon twists

Gently heat all ingredients in a saucepan. Do not let it boil.
Once warm, decant into teacups or toddy glass.

Review of 2010

The snow has given me the opportunity to sit and review. Wher has the year gone? What have we been doing? What have we been eating?

The Bovingdons team have agreed that we've actually had a lot of fun despite the overtones of doom and gloom from the media. This year has yielded a bumper crop of wonderful memories as well as new clients, new ideas and a new feeling of momentum and change in the world of food and events. In fact, I can think of at least one high point in every month.

January
An early start to the year with a 100% vegetarian banquet for a wedding at Stationers Hall on the 2nd Januaruy - bank holiday, what bank holiday? Tea marbled quail’s eggs, a rich tagine with apricots and dates, orange and pistachios... delicious! click here to see the menu.

February
The wonderful Jade Tombs joined our team from Bovey Castle and quickly became our Wedding Queen.

March
We were able to take some clients for a sneak peak of the refurbised Leighton House Museum and started making preperations for it's official reopening by HRH The Prince of Wales reopened click here to see the photo.

April
Thrilling news from Fulham Palace when, after an understandably rigourous tender proccess, they awarded Bovingdons with a place on their approved caterers list click here for the full story. 

May
Lights! Camera! Action! The busy season started with gallons of Chickychicky Chowchows at a pre-Cannes cocktail party for Channel 4 at The Orangery, Holland Park click here to see a photo.

June
A favourite moment was offering welcome refreshments to the House of Lords tug-of-war team and Macmillan at Westminster Abbey. Always an event with such a great atmosphere, i recommend buying tickets for next year, click here to find out how.

July
Our best team were based inside the College Gardens at Westminster Abbey an exclusive venue only open for eight weeks in the year. They were joined by Dave, our fabulous new chef, just in time to deliver a month of showcase events.

August
A comparitively relaxed summer month of refined weddings, corporate team days and summer balls... the month flew by. Top dish?

September
Memorable for waiters in hard hats wielding chisels at the topping out party at National Martine Museum (don't even ask about the Health and Safety we had to go through!)

October
Showed us just how utterly unique weddings could be. On the one hand we were asked for something with Victorian Gothic undertones at The Kew Bridge Steam Museum for a steampunk style reception. At the other end of the scale, we created dazzling white luxury and picture perfect elegance at Fulham Palace for a wedding magazine style editor's wedding. The photos speak for themselves.

November
400 special guests at the launch of Westminster City College after a three year refurbishment. A huge party to vcelebrate a huge project and a huge success all round.

December
My favourite (so far at least) was a private party in Surrey. 80 guests at home, cocktails, ice bars (literally!), sushi and grazing stations, full lighting, candles and colour. Thanks to being "snowed in", we were still going strong until the wee small hours!

2011
Olympics, Royal Weddings, film premieres, who knows...

December Big Picture

The whole Bovingdons team enjoying ice skating at Somerset House.

Menu Inspiration: Eastern Flavours

A menu that seems perfect for the winter nights and ideal for a venue like Leighton House.

Start

Iman Bayaldi toped with mascarpone and smoked paprika

Parcel of spinach and ricotta with caraway

Marinated aubergine with walnuts, parsley and olive oil

Hummus bi tahini with pine nuts

Char grilled halloumi

Home made flat breads

Main

Rump of lamb, Megaderra lentils and fine green beans

Sweet

Yoghurt and cardamom cheesecake with caramelised fresh fig

Finish

Fresh coffee, fine teas and tisanes served with pistacio Turkish delight

November Big Picture

Helen and Henry on their wedding day. A perfect demonstration of why I love The Queens House, Greenwich and photographer Kerry Morgan.

More here on her blog http://kerrymorgan.com/photoblog/2010/10/wedding-photography-at-the-queens-house-greenwich/

Saving Christmas: Ten Tips for Winning over a 21st Century Scrooge

For many businesses, Bovingdons especially, September marks the finale of summer and the start of the Christmas countdown.

But whilst most of our clients made their party plans weeks ago, we know that for others an unpredictable year means that the imminent decision is not one of “when” but rather of “if”. Tight times and tough decisions are responsible for transforming some of our superiors into 21st Century Scrooges.

With that in mind, I’d like to offer all of you hard working Bob Crachits these ten tips inspired by Dicken’s classic tale of redemption.

I hope they help you to save money, save stress and save your Christmas party.

1. Focus on Fabulous Food

“Heaped up upon the floor… were turkeys, geese, game, poultry, brawn, great joints of meat, sucking-pigs, long wreaths of sausages, mince-pies, plum-puddings, barrels of oysters, red-hot chestnuts, cherry-cheeked apples, juicy oranges, luscious pears, immense twelfth-cakes, and seething bowls of punch, that made the chamber dim with their delicious steam…”

I am biased of course, but admit it; you’re hungry just from reading that aren’t you? The act of sitting and eating together is in itself a festivity older than Christmas. Even with a savvy budget, you should give the food the biggest slice of the proverbial pie. An utterly irresistible menu (see my favourite examples here and here) is guaranteed to whet Scrooge’s appetite.

2. Woo them with Tradition

"Bah.” said Scrooge “Humbug!”

Nothing says “Christmas” like mobsters, Moulin Rouge, gokarts and Elvis. No? Me neither. Say “humbug” to pointless flamboyance, instead concentrate on simple festive pleasures. I believe that “tradition” is as important in 2010 as “green” was in 2005. Roaring fires, a flaming pudding, Carol singers, greenery, charitable giving… bring the real spirit alive.

3. Make it You Own

“Keep Christmas in your own way, and let me keep it in mine." …

Avoid the ubiquitous package. Instead, work with a caterer or event planner to come up with an idea that brings your company’s brand and values to life. No matter how amazing an “all in one” seems, it will inevitably involve compromise that Scrooge will be quick to spot.

4. Don’t Risk Your Reputation

"I am as light as a feather, I am as happy as an angel, I am as merry as a school-boy. I am as giddy as a drunken man. A merry Christmas to every-body!... Whoop! Hallo!"…

Thanks to social media, what goes on at the party, no longer stays at the party. Scrooges will measure the cost beyond pounds and pence. A free bar, a bucking bronco, kareoke or a terrible venue are guaranteed to ensure your night is remembered for the wrong reasons.

5. Emphasise What it Means for the Team

"A merry Christmas, Bob!" said Scrooge, with an earnestness that could not be mistaken, as he clapped him on the back…

The best performing companies know that the annual event remains the best opportunity to thank, to praise and to inspire. Why do your team deserve the party? What have you done to warrant a reward? What have you gone without? How will this help you perform in 2011?

6. Appeal to their Sense of Nostalgia

At sight of an old gentleman, Scrooge cried in great excitement: “Why, it's old Fezziwig. Bless his heart; it's Fezziwig alive again.”…

Scrooge was reminded how wonderful it felt to have a generous employer at this special time of year. Ask your Scrooge to recall their favourite Christmas past, why was it so special? Invoke powerful memories by asking for a favourite “must have” dish to include on the menu.

7. Make the Budget Count

"A poor excuse for picking a man's pocket every twenty-fifth of December…"

Scrooge’s (and my) nightmare is wasting money on one forgettable occasion. HMRC allows companies an annual tax free ‘gift’ of £150 per head for staff parties. Talk to your HR, Marketing and CSR Directors and incorporate their ideas to make it count for every penny.

8. Time Your Pitch Carefully

"Every idiot who goes about with 'Merry Christmas' on his lips should be boiled with his own pudding..."

Christmas can be an emotive, almost controversial, subject. If you are presenting your case to your superiors do it at a time when they are relaxed, some say the earlier in the week the better. Ask your caterer for the facts and figures in a quick to read, easy to digest summary.

9. Predict What is Yet to Come

"Ghost of the Future!" he exclaimed, "I fear you more than any spectre I have seen…”

Sadly, some Scrooges will be more motivated by the fear the consequences of not having a party than the benefits of having one. When will be the next opportunity for team to get together? Summer is a whole six months away, can you afford to wait that long?

10. Save Celebrations for Later

"It's Christmas Day!" said Scrooge to himself. "I haven't missed it!”…

If all else fails over the next twelve weeks (yes, only twelve weeks!) then carry the date over until the New Year. We thoroughly recommend Burns Nights an alternative for festive entertaining, it can be even more cost effective and even more fun. A venue decked in tartan, heather floral displays on every table and guests wowed with a Chieftain Haggis ceremony, lots of whisky tots and (of course) a piper.

God bless us everyone!

In Season - Jerusalem Artichokes

The fine specimines on the left as spotted whilst out on a trip to Borough Market.

Don’t be afraid of these strange little things! They may look unappealing, like muddy ginger, but they are January's nutritional stars, full of taste and low on calories.

Perfect for guilt-free New Year menus.

 - Rustic - rinse and scrub roughly with a brush before boiling
 - Roasted - mix half and half with your late winter roots
 - Gratin - slice wafer thin before adding the cream

Winter Feasting

Food is a winner in the winter and there is possibly never a better time in the year for a foodie to wed. The cold compels us all to seek solace from our plates, to gather with other like minds, to feast, indulge and celebrate.

If you are seeking inspiration for a winter menu, think British and focus on seasonal. Winter is the time when the tastiest of ingredients come to fruition and markets groan with fabulous and inspiring ingredients ready to be transformed into comforting feasts.

Whilst most foods are available all year round, they can taste awful when eaten out of context with the season. Never trust a caterer who wants to serve you strawberries in December!

My advice when planning a winter or late autumn menu is to go for a hot starter with homemade bread, a deep and rich main and a nostalgic favourite for desert. Mouthwatering and delicious.

IDEAS: Forest mushroom soup, dark venison, local game, Cumberland sausages, braised red cabbage, sticky toffee pudding, molten chocolate fondant, fruit crumbles, jugs of hot chocolate...