Ripley Farmers Market

We had a fantastic turn out at Ripley Farmers Market on Sunday. Hello to everyone that came to enjoy fun in the sun.

This months market had a Royal Wedding theme so bunting a plenty (see left). There was also a dog show which was free to enter for corgis!


Walking past the piles of fresh, seasonal produce, asparagus, radishes, spinach.... was inspiring and invigorating. I feel like I have come out of hibernation.

Local Suppliers: The Conisbee Family

As you know, I am a huge champion of local and seasonal ingrediants. It was great to see one of my longest suppliers, F Conisbees and Son, mentioned in The Guardian this weekend.

Bovingdons have been buying meat from the Horsley based Conisbee family butchers since 1996, although the Surrey farmers and butchers has been around for 250 years.


I have served their award-winning sausages to Royalty and common man alike and they are on high demand at the annual Meat and Livestock Commission BBQ at Westminster Abbey Gardens. Their home cooked ham and pork pies are pefect for a picnic in the sun. It is a pleasure to deal directly with James Conisbee, he is hugely knowledgable and incredibly passionate about the welfare of his animals.


The team are right in the thick of lambing at the moment, as you can see from these very evocative series of photos in The Guardian."Up to 300 ewes are lambing at Barracks Farm in Fetcham, Surrey. The farm is owned by the Conisbee family who supply their own butchers shops in nearby Horsley. The business has been run by generations of the family for more than 250 years."

March Big Picture

Summer canape Absolut vodka, orange cured swordfish, pickled chilli cucumber on Chinese spoons

Unique Venue: Kew Bridge Steam Museum

I have a soft spot for this hard, uber urban venue. It isn't a very well known venue yet Bovingdons have been called upon to cater for a fair few private dinners and receptions. The venue can seat  up to 120 or 200 for a standing reception. Dining beneath the dramatic Victorian pistons and industrial age architecture is a unique experience and has attracted some of our most interesting clients, such as a company looking for a venue to launch their vintage themed brand and a couple wanting a Steampunk themed wedding. It is a London venue that helps you turn back time.
Key Bridge Steam Museum: http://www.kbsm.org/
Photo courtesy of Marc Wyndham.

Menu Inspiration: Katherine and William, 29th April 2011

What will Katherine Middleton and Prince William be eating on their wedding day?

Here is what I would suggest serving if I was catering:

The style of the food will be secondary to phenomenal service - an essential to create a relaxed, loving feeling amongst the groom’s Royal family and the bride’s less than regal guests. The style will emphasise love and affection over pomp and circumstance. Think traditional bite size canapes (no shots, spoons or skewers) followed by a light Spring menu.

Canapés

Little minted pea tarts with sour cream and pea shoots

Herb blinis of smoked trout with gooseberry salsa

Cucumber cups of lemon tarragon chicken

Start

Home cured Scottish salmon with fennel Carpaccio

Main

Welsh new season cannon of lamb, new season Jersey Royals and baby vegetables

Sweet

British rhubarb trio

Rhubarb crumble, rhubarb braised with orange and rhubarb with ginger ice cream

Evening

Cornish cheeses

Menu Inspiration: Zara and Michael, 30th July 2011

What will Princess Zara and Mike Tindall be eating on their Wedding day?

Whatever they choose it will be one hell of a ball! I confess Zara is my top Royal and I would love to be a guest alongside the cream of international sport and the more fun loving royals. The style of food will be fun, simple and with plenty of carbohydrates - in short the best of British with lots of robust, masculine choices to sate the needs of hungry Rugby players.

Canapés

Mini bagels of smoked salmon and cream cheese

Potted prawns in melba baskets

Wraps of Norfolk duck with mango and spinach

Slow roasted Isle of Wight tomatoes on ricotta cakes with basil wafers

Start

Asparagus trio: Asparagus tortes, chargrilled asparagus with quail’s eggs and parmesan

beside a shot of asparagus Vichyssoise

Main

Scottish black beef or braised Salt Marsh lamb shanks

Sweet 

Cotswold mess – meringues, strawberries, cream and chocolate shavings

Evening

Bacon butties and mini hot dogs

Menu Inspiration: Brain Boost Menu

A menu to help ward off those post lunch yawns at your next conference.

Finger Foods

Wraps of avocado, tomato and mozzarella with olive tapenade

Mini bagels of smoked salmon and cream cheese
Freedom chicken goujons with homemade tomato sauce

Skewers of marinated prawns with chilli salsa

Petite sea trout gallette with sage mayonnaise

Salads

Sweet potato salad with spinach, pumpkin seeds and pinenuts

Mixed green salad with seeds and herbs

Sweet
Fresh fruit skewers of blueberries, pineapple and strawberries

Chocolate walnut brownies (using 80% rich cocoa)

Beverages

Iced lemon water

Green tea

Espresso shots

Royal Wedding Menu Ideas

How will our two thoroughly modern, very distinctive royal couples approach choosing their wedding menu?

Royal wedding receptions follow a fairly standard design - a large canapé reception followed by a smaller, more private dinner for around 120 guests, finishing with dancing and further merriment in the evening.

It’s worth remembering that whilst the Royal family are required to follow protocol, they always lead (rather than follow) fashion.

When it comes to choosing their food, I think that both couples have the confidence and maturity to make every aspect their own.

Out will go scripted French menus (so last century) and dishes named in honour of the bride and groom (far too egotistical). Instead, there will be utmost emphasis on provenance of the food. Not just lamb but Welsh Salt Marsh lamb, not just raspberries but Scottish organic raspberries; a selfless showcase of the very best British ingredients.

I will write the next two posts on my thoughts on what each couple will go for.

This article was originally published on The Wedding Community.

Brain Food: How to Keep Delegates Awake

Food needs much more thought than just filling the 1-2pm slot.
Every presenter knows that the worst presentation slot is the one straight after lunch. You can guarantee that at 2pm your guests and colleagues are either drifting off into a carb induced slumber or tapping furiously away at their Blackberry in a sugar craze.

And why? Because someone choose the wrong conference lunch.Your delegates are what they eat and I’m sure that you would rather have a team of lean, mean, energetic machines than a bunch of sluggish doorstop sandwiches.

So how exactly do you feed a group of hungry managers with high expectations? How do you ensure that you choose something to ensure they are full yet focused, satisfied yet (most importantly) awake?

Here are the 10 things to sneak into the menu:

Water - just 2% dehydration reduces the capacity for work by 20% since most water is gained through your food, make sure your menu is fresh.

Wraps - by choosing wraps you can cut out the sleepy carbs and sugar crash ingredients found in white bread and processed baking.

Vitamin E - not just for beauty but for brains too. These ingredients can help boost memory; nuts, avocados, sweet potato, mayonnaise, olives.

Vitamin K - is the vitamin that helps enhance cognitive function and improves brainpower; broccoli, spinach, lettuce.

Berries - Brain boosting blueberries and strawberries as well as pineapple help to improve short term memory and keep you alert.

Tomatoes - contain powerful antioxidants that help protect braincells. Stay organic to get the best from them.

Green tea - both calming and stimulating, used to help Japanese monks endure marathon meditation sessions.

Espresso - yes coffee is good for your brain as long as it is freshly ground, gently roasted, served strong and dairy-free.

Chocolate - cacao contains theobromine which effects cognitive enhancement and can create a blessed out state - the darker the better!

Oily fish - contains that renowned brain booster omega

Chicken - a good as it contains L-Carnosine, a strong antioxidant

February Big Picture

Freshly made tortellini flavoured with goats cheese, herbs and lemon.

Using Flowers

Valentines Day is upon us and the shops are bursting with flowers.

Flowers are not just for your loved ones, they should also be for your plates. They make a beautiful garnish, decoration or delicious ingredient.

Here are some examples:

* Crystallised violets and sugared rose petals add a delightful vintage touch to any dessert.
* Lavender flavoured biscotti with crème brulee or lamb marinated in lavender for a divine taste.
* Bright orange nasturtiums, marigold* petals, dandelion and tiny blue borage for garnishing salads.
* Courgette and squash flowers – tempura and garnish a risotto or fill them with fresh crab meat as a delicate canapé.
* Borage flowers – I can’t drink Pimm’s without them now (word of advice for gardeners – plant carefully – plant one borage plant and next year you will have ten).
* Hibiscus flower buds in glass cups, open into a beautiful tea.
* Daylily (lilies are poisonous but this isn’t a real lily) – fabulous if stripped into individual petals in a salad and also makes a great ingredient for an omelette.
* All herb flowers are edible, look pretty and often more flavoured than the herb leaves.
* Chive flowers – perfect to decorate delicate dishes such as smoked salmon parfait and cucumber salad.
* Pea shoots and bean flowers make for sophisticated toppings for sea bass.
* Camomile – keep calm with freshly brewed tisanes.
* Bergamot – amazing deep red and really useful in rice & pasta dishes, with pork or as a vibrant topping to salads.

NEVER use the following as garnishes or décor: foxglove, daffodil, crocus, lily of the valley. If you are in doubt, don’t eat it!

BE AWARE that asthmatics may suffer allergies to daisies and marigolds.

(I've also uploaded this article to my regular slot on The Wedding Community pages)

Matching Venue to Menu

“Where shall we get married?” is likely to be the next question after “will you marry me?” and “when shall we do it”?
Before you make your choice, you should also be able to answer the question “What would we most like to eat?”

Venue hire is likely to be one of the most expensive elements of your reception budget so remember; the quality, style and cost of the venue you choose will directly proportional to the quality, style and cost of the food.

Forget this and disappointment is sure to follow, not only for you but for your guests.

Spending thousands of pounds on booking an expensive venue only to serve your guests cheap food, is akin to telling your family that you can’t afford to buy them Christmas presents this year because you’ve treated yourself to a £2,000 pair of Christian Laboutins.

A buffet of bangers and mash looks totally out of place in a palace. A golf club is an unlikely place to find a Michelin star chef (unless it’s Wentworth or St Andrews).

To save on cost and disappointment when it comes to booking your caterer, match your menu expectations to the venue. If you are expecting to eat a simple menu, find a simple venue (barn, marquee, hotel…) whereas if you are expecting impressive eats, find an equally grand venue (palace, castle, mansion…).

Start by asking yourself, what do you imagine eating on your wedding day?

If you imagine a picnic, with gingham checked cloths, bottles of beer, homemade gamepies, scotch eggs and Eton mess look for a rustic barn with long tables and low beams.

If you imagine a buffet of salmon, salads and strawberries and look for a marquee with long chamomile lawns to provide you with quintessential English elegance.

If you imagine a feast of rich winter flavours, lamb, soup, bread, sticky toffee pudding, look for a mansion with open fireplaces and candlelight.

If you imagine something dramatic and unusual with flavours to surprise and delight your guests, then pick an unusual venue a zoo, a museum or a vaulted undercroft.

If you imagine an DEGUSTATION menu with course after course of incredible food, then a famous palace, A COOL PURE WHITE SPACE or a castle is the only backdrop to truly do it justice.

And if you imagined a takeaway pizza and a cold beer… well then I really can’t help you!

This article originally published on The Wedding Community Blog