Banquet Catering – Sam’s Log

Saturday 27th – it’s cold but no snow as yet. And we have two major catering events for the evening, both full banquets.
The Annual Charity Ball given by Harrow’s Mayoress (Lady Mayor).
And the Annual Parent and Teachers’Association Ball at St Benedicts School Greenford.
Both events were large and very handy for Middlesex Caterers.
The Mayoress’s Ball was held at the Harrow Arts Centre, West London. 77 people attended which was large enough to be formal but also made it feel quite intimate. The venue itself was decorated for the event and looked quite stunning. Naturally we played our part and provided food to match the occasion.
To begin with the guests warmed themselves with our Squash & Pomodoro Tomato soup with Spinach & Mascarpone Tortellini. To follow they had tender fillet of chicken in a reduction of wild porcini & shitaki mushrooms with cream and thyme.  This was accompanied by Lyonnais potatoes and a
selection of roasted Mediterranean vegetables & snow peas. After a satisfying main course came Dessert. This was one of our traditional favourites: individual apple & rhubarb crumble. This is a highly appreciated Dessert as the apples & rhubarb come from the Heriot garden and orchard. The meal was completed with fresh coffee and some mint crisps. And to add to the
ensuing revelries and dancing we ran the licensed bar till late.
Meanwhile in Greenford the annual PTA ball at St Benedicts Annual was held
at the school with the guest list numbering some 381. It was a very formal
black tie affair and we had 30 uniformed staff there to provide a silver
service operation all under the watchful eye of Heriot Events Director, Jane Arens. We used their school service kitchen so before anything started
Heriot Head Chef Kim Chapman and his catering staff had to transform it
into a “Banquet” kitchen. Areas had to be made ready to prepare the food
for 381 people and to have the service flow continuously.
The menu chosen reflected the festive season with full Christmas dinner.
The starter was a tomato & parmesan tart tatin with rocket leaves & ages balsamic dressing. The traditional Christmas dinner comprised roasted fresh Norfolk turkey, chipolata sausage, bacon rolls, with a fresh sage and onion stuffing. Again –  Heriots own garden provided the fresh sage. Dessert consisted of a mountain of profiteroles with warm chocolate sauce
and caramelised oranges. Next we served a selection of cheeses  before finishing with coffee and petit fours.
Quite a night and very satisfying to see our hard catering work rewarded with happy banqueting guests.

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