Meanwhile in the evening of Saturday December 11, another Heriot team was taking on a secret catering operation in St Albans, Hertfordshire. A 40th birthday celebration.
The only people in on the secret were closest friends and family. And us
at Heriot Catering of course. The dress code was formal – with gentlemen in
As is normal in these covert operations we took over the kitchen. There we began by preparing the canapés which we always do for catering events. This way they are fresh so the taste is just so much better.
We served a selection of canapés to the guests while they sipped champagne and enjoyed the ambience.
When everyone had arrived we started to serve the main dishes. As the party itself was fun and informal the client had requested a selection of bowl food.
And by selection we do mean a wide selection.
Included in the many dishes was a traditional fish and chips freshly prepared on site with tartar sauce and served in mini paper cones. We also served a more exotic dish of shredded duck with Singapore noodles. We can safely say that the guests went on a worldwide food trip.
And no meal is complete without a dessert to sweeten everyone up
and the theme continued with Heriot’s own individual bowl food desserts.