Absolutely loved putting together, and executing, this stunning vegetarian wedding menu for Dom and Lizzie at the impossibly beautiful @limekilnsussex yesterday afternoon.
This featured three dishes we’d never done before, and whilst we love showing off some of our classic dishes, it’s always great fun to have new ideas thrown at us and watching them come together for our clients’ big day.
Time to keep pushing as the season continues!
Giving people what they want on the biggest day of their lives >>>>
Wedding season has started with a bang, and we’ve got an amazing project to show you all in the next couple of weeks. Exciting times, give us a shout if there’s anything we can help you with!
Chag sameach to everyone we’ve worked with-and for- during this past year.
May your horseradish not be too strong, and charoset extra sweet; here’s hoping for a better world when we celebrate again next year
The sunshine is starting to peek through the clouds, so it’s time to empty out the playbook of all the more wintery dishes you haven’t had a chance to cook yet before summer arrives!
This croissant bread and butter pudding with a spiced rum custard, currants and dark chocolate is still just about the perfect the dessert, served with more custard, of course!
A perfect late winter-warmer, although good enough to be taken down in mid-July too!
It’s all about the team. People are always lovely to me because it’s my name on the aprons, but I’m just one cog in the machine that makes all of these parties come to life.
Love this picture for a number of reasons, and think it’s encapsulates so much about what makes us go.
‘Right, are we done?’
Hearing @thermomixchefbenji say that today, in the same hopeful tone that he’s used thousands of times over the last nine years, hit a little differently, as it’s the last time I’ll hear it from him as a full-time chef with us.
Benji came on board doing some jobs as a young kid, hoping to make his way in the industry, and leaves with not only a wealth of experiences under his belt, but a thriving sales career that he’s done amazingly well to build alongside his chef work.
Benji came on full time during COVID, and helped churn out over 75,000 boxes of food over 18 months; without his-and the rest of the teams-help during that time, I’m not sure we’d still be in business, and for that I’ll be eternally grateful.
From coming in as the newest, youngest chef in the brigade, Benji has spent a number of years running events for the business, and been a crucial component of everything we do here. It’s the right time to fly the nest, but I’ll miss having my little cousin around, even if the mess in the kitchen should drop quite noticeably!
Thank you for everything, good luck with what’s next💙
