7 Jan 2013

A Stylish Italian Wedding: Part 1: The Venue


We enjoyed helping this stylish Italian couple organise their wedding from Rome. They had met in London and had lived near Holland Park, so The Orangery was a perfect and meaningful location for them.


Planning from so far away, Francesca and David keenly took advantage of our bespoke wedding planning services, particularly our suggested suppliers many of whom were used on the day including:
Cake: The Cake Parlour www.zoeclarkcakes.com

To see the menu we designed for them, read A Stylish Italian Wedding: Part 2: The Menu 



 Wedding at The Orangery in Holland Park, for details please email infor@bovingdons.co.uk

29 Nov 2012

25 years ago today...


Today is a very special date here at Bovingdons - it is 25 years to the day since Andrew and I started the business. 1987 feels like yesterday!

Although my motto has always been "we're only as good as our last job", this seemed like a prime opportunity for me to share a little of the past with you.

See below - I've compiled a list of 25 things you might not know about Bovingdons. I've included the big milestones, a little nostalgia, some impressive figures and some fond (and not so fond) memories of some of our more notable jobs. I really could write a book!

I've also found a photo of one of our first plates of canapes - I hope it makes you chuckle as much as I did! Thank goodness us caterers left the doilies in the 1980s.

My thanks to all our loyal clients, our fabulous suppliers and my trusted team; the last 25 years have flown by and everyday has been different. One thing that remains the same; the team and I absolutely love the challenges that being an event caterer brings.

2013 is guaranteed to be another vintage year for Bovingdons, you can expect exiting new venue contracts (more details soon), growth, awards and plenty of foodie inspiration from the Bovingdons team. Onwards and upwards!


25 years - 25 facts, figures and memories

1. Bovingdons was incorporated on Sunday 29th November 1987.

2. Our first office was in Esterbrooke Street, SW1 - we're now in our own unit in Wandsworth.

3. We shared our first office with another small foodie start-up called Pret-a-Manger. We supplied their first three shops from 1982 and I think we stopped at 18 shops in 1992.

4. Our first contracted client was Christies. Lunch for eight, three times a week.

5. It only used to cost 20p to park at the meter outside their offices - no congestion charge in the 1980s!

6. Five of our first clients are still our clients today.

7. We feed over 40,000 guests every year, not just in London but at events across the south of England.

8. Most challenging brief - a chocolate menu for a beauty launch held on a 40 degree day in a greenhouse. Mission accomplished.

9. Most expensive menu - £620 a head plus wine and service. Seven spectacular courses for seven very happy diners. Email me if you'd like to know what they ate!

10. Proudest "show must go on" moment - convincing six local restaurants to let us use their ovens to cook a saddle of lamb for 80 when the venue ovens blew.

11. Most stressful moment - running up Victoria High Street to pick up Noilly Prat and gin for HM The Queen Mother (her office had told us "she will not be drinking" - ma'am was not amused!)

12. Worst nightmare - making 500 bowls of jelly for Noel Edmond's Late, Late, Breakfast Show. Urgh.

13. Biggest event - a corporate Christmas party for 3,000 in a marquee in Isleworth. Three courses served to over 3,000 in 1.5 hours, military precision!

14. Quickest main course service - our record is 660 covers in 11 minutes at Vinopolis - the organisers thought it was impossible but we proved them wrong! It was all caught on camera too.

15. Most canapes served in a single night - 12,000, even more impressive when you consider that some of them were made to order!

16. We still make our own bread and stocks - always have, always will.

17. There have only ever been five Head Chefs at Bovingdons.

18. Our longest serving member of staff is our trusted Kitchen Porter Mickey who's been with us for 16 years.

19. We have one of the lowest staff turnovers in the industry with the average stay of 4.5 years.

20. Andrew and I still work on and in the business everyday.

21. The oldest piece of equipment in our kitchen is the radio - it is on every day from 5am until late. Yes the chefs are often singing.

22. We won our first venue contract in 1993 for The Orangery, Holland Park and Leighton House and still cater there today.

23. In 2009 we launched our first venue, Nonsuch Mansion in Cheam, Surrey.

24. We celebrated our 15th birthday in 2003 by rebranding and building ourselves a new thing called a "website" http://www.bovingdons.co.uk.

25. One of the only menu items that's stood the test of time is smoked salmon and leeks nests with quails eggs - a faultless classic.

Thank you for reading! Do stay in touch.

1987 canapes vs 2012 canapes - as you can see, quite a difference!

1987_Canapes_by_Bovingdons

Bovingdons_Canape_20122012_Canapes_by_Bovingdons

19 Nov 2012

Private Dinners - Less is More


Here's a photo of our latest private dinner. Less is definitely more.

Starter
Wild mushroom ravioli
served with a light herb emulsion, micro shoots

Main
Loin of monkfish wrapped in pancetta
with olive oil mash, wilted spinach, crispy sage and a natural jus

Dessert
Fresh Vanilla panna cotta, Roasted peach, amaretto syrup and praline wafers

To Finish
Espresso coffee
Biscotti and homemade truffles


19 Sept 2012

The Queen's House - Gold!

We have loved seeing one of our favourite venues, The Queen's House, Greenwich, starring on our screens throughout the equestrian events of these Olympic Games.

If you would like to hold an event at The Queen's House, email us info@bovingdons.co.uk






27 Aug 2012

A Wet, Heartfelt Thank you

A heartfelt thank you from a corporate client whose high profile, outdoor event at Westminster Abbey Gardens was threatened by terrible weather (and a late vote) yet we ensured that 350 guests still had a wonderful time.


Dear Julie,

I know I said it last night but I just wanted to re-iterate the hugest of thank yous to you and your fantastic team for helping to make our event the huge success it turned out to be.

Despite the weather, the votes... you absolutely were integral in making the evening and going beyond the call of duty to help us in other areas outside of your direct remit!

It was the hugest of pleasures to meet and work with you and I could go on for days about the food and cocktails!  But hopefully, suffice to say that I would look to work with you again at the drop of a hat and only hope, firstly that we get the occasion soon, and secondly that you would infact work with us again.

The feedback from the client has already been superlative - I think he may still be under the influence of the gin cocktail, but I'm not going to quibble about that!

I am just beginning to dry out and am not in the least annoyed that the sun has come out today!

Warmest Regards

K

1 Aug 2012

The Orangery, Holland Park

The most beautiful photo shoot arranged and styled by The Ebury Collection and taken by Sarah Gawler.
See more here...
http://www.theeburycollection.com/wedding-blog/A-styled-wedding-shoot-at-The-Orangery-Holland-Park-367/









Dresses: Claire Pettibone, Amanda Garrett, Cymbeline and veil all Blackburn Bridal / Venue: The Orangery, Holland Park / Photographer: Sarah Gawler / Model: Zsanett from MOT / Stylist: Hannah Gooch / Styist Assistant: Emily Nicholson / Florist: LK Lily / Hair and Make-up: Daniel K Palmer / Stationery: Artcadia / Cakes: Victoria Made / Table linen: The Linen Works / Jewellery: Alex Monroe / Plates: John Lewis / Bell Jar: Ebury Home and Garden / Cutlery: Zara Home

24 Jul 2012

The Wedding Planners Wedding - The Menu


Here is the menu from our wedding planner Jade's Cotswold marquee wedding.

Selected Menu

CANAPES 
  - Pancetta rolls of celeriac remoulade with marinated red grapes 
  - Chef David's vegetarian sushi rolls 
  - Little bagels of smoked salmon, cream cheese and chive
  - Ricotta cakes of slow roasted tomato and basil wafers
  - Watermelon cubes of seared beef, wasabi and pickled ginger
START

Tomato Trio: tomato tatin, cherry tomato petit salad and gazpacho shot 
Home made herb bread
MAIN
Lavender and yoghurt marinated leg of English lamb
Served on an individual chopping board, served with big bowls of:
  - Dauphinoise potatos
  - Roasted  summer vegetables
  - Asparagus spears
Condiments of smoked sea salt aioli and redcurrant jelly




DESSERT

For the ladies 
Fresh vanilla bean panna cotta, lemoncello tapioca and macerated summer berries with mint and Cointreau

For the gents 
Rich chocolate pave, passion fruit mousse, tropical fruits, chocolate wafers




23 Jul 2012

The Wedding Planners Wedding - The Marquee

One of our team, the wonderful Jade, was married recently and of course the Bovingdons team went with her to the Cotswolds to provide the food. Menu to follow, in the mean time here are some photos of the pristine marquee and incredible dance floor. Photos by Lloyd Dobbie, more here http://www.lloyddobbie.com/2012/07/photographs-from-wedding-cotswolds/






17 Jul 2012

Less Potatoes, No Peas, More Slugs, No Bees - What Wet Weather Means For Food Supplies


This week's news seems to center around the two topics: how to hold a successful event in wet weather and how lack of foresight can lead to a dangerous lack of availability. The lesson is clear: when planning an event, never ignore the warning signs!

Similarly, woe betide the caterer who doesn't note the warning signs around the availability of ingredients, especially at the moment.

This summer's persistent rainfall and general lack of sunshine has meant terrible growing conditions for most British crops. As you can imagine, I have been keeping a very (very) close eye on farming news of late. Planning my menus around the ever-changing availability of ingredients is as important as adapting the event logistics and marquee aesthetics to suit wet weather. 

My two most reliable sources of up-to-date information are:

Syngenta - keeping an eye on news affecting crops Syngenta-Crop.co.uk
Pauleys - for watching out for crops "in the red" Pauleys.co.uk

Here are a few food related points that I noted from the last weeks reports:

Strawberry farmers in some parts of the country are reporting the "worst season in years" whilst others are suffering from a lack of demand as consumers shiver indoors with hot puddings.

Potatoes, particularly British varieties, have suffering not only from the wet soil but also the tough harvesting conditions - mud and flooding is not heavy vehicle friendly! The crop is being propped up French imports but it's a shame as I love British potatoes.
Leafy, green vegetables might be lower in quality because of the lack of sun for example broccoli, bok choi, lettuce, Savoy cabbage and curly kale.

Parsnips appear to be the surprise winners of the weather pattern although we're getting a lot of imports from Spain.

Asparagus (a famed British delicacy) has had a very odd season season. After a great early crop in March, we then had to wait for an unprecedented late start of the bulk season which didn't kick off until late May.
British Asparagus Association - End of the Season: Goodbye! 

Pea farmers are worried about a rise in disease because wind and rain creates a "perfect storm" for Botrytis Grey Mould. Wet flowers stick to the leaves and after infection cause the stem and pods to rot.
Fruit is also affected, not least because rain affects bees ability to pollinate. some farmers are already warning it might be a case of "hunt the apple" come Autumn with some predicting only a tenth of normal crop will be available this year. Imports, again, will be important.

Sadly whilst the bees hate the wet weather the SLUGS love it! 
Photo WikiCommons / Guttorm Flatabø
I'm going to have to upload some pictures of my new “Bovingdons” vegetable garden so that you can see how it has been turned into a veritable mollusc hotel!

Other than that, it's all about planning in advance, ordering from the best suppliers and ensuring that the majority of my clients remain blissfully unaware of what is going on in the fields.

10 Jul 2012

Bermudan Inspired Wedding Menu


Easily one of our most fun weddings of the year. Bermudan groom and a Londoner fiance plus 180 guests from all over the world descended on a very damp Fulham Palace for a fabulous knees up. Plenty of run cocktails served at the bar. I've uploaded some photos of the wonderful clearspan marquee in the article below.

CANAPES:
  - Cucumber boxes filled with feta, mint, parsley, purple shiso cress
  - Baby bagels with Scottish smoked salmon and cream cheese
  - Mini quails egg Benedict
  - Ricotta cakes with slow roasted vine tomatoes and basil wafers
  - Confit duck with foie gras in Savoy
  - Fresh crab tarlets with caramaised sweetcorn
START:
Smoked salmon and smoked trout mouse tian, pickled cucumber and chive creamHome made herb bread

MAIN:
Rack of new season lamb, goat’s cheese mash, oven baked tomato, grilled asparagus and a rich honey infused lamb jus
V: Roasted butternut squash, feta and sage strudel with olive oil mash

FINISH:Rich salted caramel chocolate pave, fresh vanilla bean ice cream and berry filled profiteroles with white chocolate 





2 Jul 2012

Wet Weather - fail to plan or plan to fail!


As an event planner you can not choose to ignore the unpredictable British weather. Instead you can choose to accept it, embrace it or even to enjoy it!
Take this Fulham Palace wedding for example. Reception drinks were planned for garden but the forecast was looking heavy so we moved the reception to the Chaplains Garden and booked a transparent, clear span marquee. 
The marquee in the photos below is a transparent clear span. We put it on four meter legs which gave it three foot extra height but ten times the visual impact.
Here are ten of the ways that we ensured their wedding marquee stayed pristine and beautiful:
  1.  took plenty of absorbent door mattes for set up
  2.  ensured all suppliers remove their shoes before entering during set up
  3.  asked set-up staff to have slip on shoes and spare pairs
  4.  offered guests a box of plastic foot covers at the door 
  5.  double-checked (and checked again) the car park for flooding and mud
  6.  hid all lighting in the marquee boarders to ensure the ceiling was free of ugly rigging
  7.  brought spare carpet and changed the mats throughout the night as they get dirty
  8.  provided umbrellas and somewhere for guests to put them 
  9.  positioned site loos as close to marquee as we could
  10.  added sofas and a chill out zone with a full bar so that guests didn't want to leave!
Photos by Olivia Mann http://www.oliviamann.com 





5 Jun 2012

The Queen's Diamond Jubilee Lunch - A Message on a Plate

To end a weekend full of celebration, Her Majesty The Queen is dining inside the magnificent Westminster Hall with 700 guests.

I wanted to deconstruct the menu for you because as well as being delicious, t
his menu is clever. The choices show both the sumptuous quality of British ingredients and (more importantly from my perspective) the power of a well presented menu and it's ability to communicate.

Look closely at the ingredients. They have been sourced from each corner of the British Isles from the Outer Hebrides to the Isle of Wight and Jersey. They give a nod to her favourite places and palaces and Royal projects on sustainable farming.

Make no mistake, every single ingredient and flavour has been very, very carefully and purposefully selected to create a "message on a plate".

CANAPES
Served with
 - Nyetimber Classic Cuvée 2007, Sparkling English Wine
 - Sandringham Apple Juice


Nyetimber sparkling wine is from West Sussex and consistently comes top in the world sparkling wine championships. Raising a glass of British fizz is a very symbolic choice.

http://www.nyetimber.com/

START
 - Marinated Uist Island salmon with Lyme Bay crab
 - Fresh Herb Salad with Lemon Soy Dressing
 - Sancerre Sauvignon Blanc, Bué Loire Valley, France 2011

This initial dish instantly brings together the furthest ends of the British Isles, it is as close to "from John O'Groats to Lands End" as ingredients can get. Delicious strong flavours of salmon from the Outer Hebrides combined with the sweet brown crab meat from the cost of Devon and Cornwall.

MAIN
 - Saddle of Welsh Cambrian Mountain lamb with braised shoulder of lamb,
 - grilled Isle of Wight asparagus, Jersey Royal potatoes and Jubilee sauce
 - Château Cap de Faugères, Côte-de-Castillon, France 2007


Lamb is the most used meat on Royal menus, it was served in abundance at both Royal Wedding Menus in 2011 (read what they ate in my earlier article on
the Royal Wedding Menu).

The source of the meat is key. At the Royal Wedding the meat was sourced from Prince of Wales estate in Highgrove (Gloucestershire). The breed of lamb chosen for The Queen's Diamond Jubilee lunch has similar Royal connections, Welsh Cambrian Mountain lamb are part of a Prince of Wales co-operative initiative working with farmers. They are reared using traditional and sustainable farming practices on open hills with no fences. Read more here... http://www.cambrianmountains.co.uk/out-produce/cambrian-lamb  

As well as being seasonal and delicious (a vital aspect of any good menu) sweet Isle of Wight asparagus and earthy Jersey Royal potatoes are both native British vegetables that have been grown here for thousands of years. Once again, both of these ingrediants appeared on last years Royal Wedding menus. I am glad they were able to get some asparagus as the recent floods caused rather a shortage of crop this year. Did you know that Jersey Royal is a trademark? They are also covered by an EU Protected Designation of Origin. 

I can only guess at what the Jubilee sauce contains, I imagine a light but tart berry based sauce.

DESERT 
The "Symphony of Dessert":
 - chocolate delice
 - bread and butter pudding
 - berry compote and Sandringham apple sauce


Throughout history, it is the Royal desert that presents chefs with the greatest opportunity of creating a meaningful course. Countless deserts and puddings have been named in honour of British Kings and Queens.

Music is the chosen theme here, apt for a day after the big concert at Buckingham Palace and perhaps even a nod to the National Children's Orchestra of Great Britain who will be playing during this special lunch.
http://www.nccgb.com/

Bread and butter pudding is very British, a sweet dish in this country since the 1700's. This is also a very nostalgic choice, again an aptly chosen theme for the weekend.

Rich, decadent chocolate speaks for itself! I like to think it has been sourced within the Commonwealth countries, perhaps St Lucia where Prince Charles recently visited a plantation http://www.hotelchocolat.co.uk/chocolate-factory-Aroyalvisit/ then again perhaps I am taking my foodie analysis too far.

It is no surprise that the desert includes fruit from The Queen's Sandringham estate. As well as being her private country retreat since her 1952 Coronation, the estate produces an incredibly diverse array of produce on its 6,400 hectares of farmland and 80 hectares of orchards and soft fruit (she even grows blackcurrants for Ribena!) http://www.sandringhamestate.co.uk/

These apples complete the compass of British ingredients:
North - Uist island salmon (Outer Hebrides)
South - Lyme Bay Crab (Dorset coast)
East - Sandringham apples (Norfolk)
West - Cambrian Mountain Lamb (Aberystwth)

TO FINISH

 - Ceylon Tea, Fairtrade Coffee and Petit Fours

In a menu of this enormity, even the tea has a special meaning. The Ceylon Bush Tea was planted by the Duke of Edinburgh during a state visit to Sri Lanka in 1954.