Working with SeeSaw

Recently, we offered to help a local charity, SeeSaw, with their annual canape and drinks reception, being held in the grounds of one of the beautiful Oxford colleges.  To give you a little more information about the charity, here's what they have to say:

"Oxfordshire children’s charity SeeSaw has been called “The great little charity with the big heart”. SeeSaw supports young people who may be struggling to come to terms with the death of a mum, dad, sister or brother.

About a third of bereaved children can experience severe difficulties and need extra help.  Without expert support at this critical time, these children can face emotional problems in later life.

SeeSaw’s aim is to give bereaved children in difficulty the support they need, so that they can move forward and face the future with hope. 

Because volunteers give their time for nothing and several members of the small core staff are part time, the cost of providing this service are kept to a minimum. 

This means that for just under £300,000 a year SeeSaw is able to provide a comprehensive service to the whole of Oxfordshire, offering advice and support to families, advice and training to professionals, literature and resources and dedicated, tailored grief support for children.

SeeSaw is a charity and relies on donations from the local community, the corporate sector and charitable bodies in order keep its vital service going.   SeeSaw has helped over 2500 children since the year 2000."


As I lost my own mum when only five years old, this cause is close to my heart, and so we were really pleased to be able to help SeeSaw thank their donors, patrons and volunteers.  We supplied a range of canapes, including gingered chicken cakes with coriander, lime mayonnaise and mango, tiny parmesan shortbreads with feta cheese and roast cherry tomato, griddled scallops on a croute base with sweet chilli sauce and creme fraiche, artichoke & gorgonzola foccacine, mini burgers with pickles and ketchup, and mini fish and chips in bamboo cones!  To round off the evening, we offered sticky orange and almond cakes with greek yoghurt and pomegranate seeds and cherry frangipane tartlets.


We were lucky with the weather, and the rain held off long enough for the guests to enjoy the garden of the President of the college.  There was beautiful harp music to accompany the bubbly and nibbles, and everyone seemed to have a relaxing time.

Sometime after we'd offered to cater for the party, Jane remarked that they had a rather special patron who would be attending the event.  And so we found ourselves catering for a 2-Michelin starred chef - none other than Raymond Blanc!  Raymond very generously agreed to have his photograph taken with the staff, and was friendly and funny, joking that chef wasn't generous enough with the chips in his canapes!  It was certainly a night to remember!

80th Birthday Celebrations

"Tim and I had a wonderful week-end of celebration.  The support you gave us was fantastic.  Nothing appeared to be too much trouble and any problem was anticipated and rapidly sorted.  Your staff were all very helpful and capable and our grandchildren loved being trained as servers.  The food prepared by Patrick was perfect for the occasion - delicious,  well presented and just the right amount for Golden Oldies.  We have received so many glowing comments from our guests about our Caterers,  they were obviously impressed. 

Thank you both very much for making our Party week-end so successful.   We will be recommending you locally for events large and small as your service and attention to detail were outstanding.   If any potential clients would like a reference, please refer them to us by e.mail or telephone.

Best wishes

Tim and Helen Woods Ballard."

Wedding case study - Nicole and John

"I wanted to thank you both for a great day!

I had such a great time at my wedding...much better than ever imagined.I can't believe how lucky we were in the end with the weather...but still I think I would have enjoyed it even with floods.  The organisation was great, the food was delicious, the cocktails, the music,the 'revealed dance floor', and everything ran so smoothly thanks to you. We have had so many compliments on everything you can think of at the wedding!"

Nicole Marsh, Henley on Thames

Nicole and John wanted a wedding day that would reflect both their backgrounds - English and Mexican.  Nicole's mother had been Mexican, and was sadly not around to help with the wedding plans, so it was important to Nicole to find a way to include her mother in her day.

Nicole asked us to help with all aspects of planning the day so we sourced and recommended suppliers for the marquee, bouquets and church flowers, cocktail bar, wedding cake and car, while Nicole sourced the photographer and mariachi band, and the reception flowers were taken care of by a family friend.

The wedding ceremony took place in the Sacred Heart Catholic Church in Henley. The florists provided a beautiful arch of flowers over the main entrance and decorated each pew end with a beautiful cream rose with ivy and organza ribbon.  The church window sills were filled with cream candles and there was a gorgeous low flower arrangement in front of the altar.

Nicole and John then travelled by Beauford Tourer, from London Legend, to the reception which was held in an L-shaped marquee in the garden of John's parents.

There the English & Mexican theme continued, with frozen lime, melon or strawberry margheritas and Pimms and lemonade arrival drinks, and the guests were entertained during the drinks reception by a traditional Mexican mariachi band.  Canapes were served, again a mix of Mexican and English, along with dipping bowls of guacamole and tortilla chips.

The L-shaped marquee was comprised of a welcome foyer with chill out areas, in which the bar was set up, and then off to the left was the main dining area, beautifully decorated in ivory and creams, with gorgeous arrangements of traditional English country flowers including roses and peonies in creams and pinks.  In the archway between the two areas was the white chocolate wedding cake, decorated with summer berries.

The wedding breakfast started with goats cheese and red onion marmalade tartlets and moved on to a pre-ordered choice of fillet of beef medallions with pink peppercorn sauce & dauphiniose potatoes or fillet of sea bass on a bed of crushed new potatoes and artichoke hearts.  Dessert was the wedding cake with a delicious summer berry compote and fresh cream.

After dinner, and the speeches, the mood changed and the Mexican flavour really took over.  The chillout marquee was lit up with red and orange uplighters, stunning bright hot-house flower arrangements appeared and the dividing lining wall was spectacularly ripped away to reveal a hidden black and white dance floor and swing band. 

Nicole and John had told us of a wedding they'd been to in Brazil, were the guests were able to make their own cocktails from a selection of white spirits - either rum, vodka or gin and add in fruits from the bowls on top of the bar full of berries.  We arranged for the same idea, with strawberries, raspberries and blackberries, the range of spirits and mixers and a couple of flair bar tenders thrown in!  The guests really got into the 'spirit' of it (sorry!) and a great many cocktails were sampled.

The evening food was also Mexican - steak fajitas cooked in a giant pan in front of the guests and served with soft tortillas, sour cream, guacamole, grated cheese, shredded lettuce and salsa.

The party went on until well into the night, and the next morning we were back there to clear away the debris!  John and Nicole had such a wonderful day that they have subsequently recommended us to many family and friends.

If you'd like to tailor-make your wedding day to suit any aspect of your life or heritage, then why not give us a call - our bespoke service means we can be as flexible as you need us to be, and with weddings being the investment they are, why not be sure you're paying for something you really want, unique to you?

Summer Celebrations 2012

Following on from our last post about ideas for the Jubilee, we've come up with two great special offers to help get your party plans underway.


Both would be fantastic ways of celebrating the event, especially with that long weekend of 2nd - 5th June, stretching ahead of us, just crying out for a social event, whether you're a royalist or not!  Our afternoon tea offer is just the thing to give a bit of style to your weekend get-togethers with friends and family


Of course if the royal events are not your thing, then there's a summer of sporting prowess to either cheer about or cry about! 

Starting with Euro 2012 from 8th June until 1st July when hopefully a new England Manager will lead us into European football glory - will we all be using Shakespeare's immortal words: "The game's afoot: Follow your spirit, and upon this charge Cry 'God for Harry, England, and Saint George!'"

Wimbledon next, starting on the 25th June, and with Andy Murray's recent defeat of Djokovic, dare we pray for English glory in the men's final on 8th July? And what of the ladies? Not much hope of a British victory there I suspect, but could Venus Williams add her 6th victory to edge closer to Navratilova's record of 9 wins?  In true Wimbledon style, strawberries and cream would be the perfect end to either of our offer suggestions.

And then, on 27th July, London 2012 starts with the opening ceremony.  Can we play the home team advantage and come away with a decent clutch of gold medals, and heads held high until the closing ceremony on 12th August? 


Hardly time to draw breath before the Paralympics, from 29th August to 9th September.  From humble beginnings as a rehabilitation programme for injured British servicemen held in Stoke Mandeville in 1948, this has grown into an International spectacle. Traditionally Great Britain does well at these games, and since 1960, we are 3rd on the overall medals table with 1447 in total, behind Germany and the US, although we're joint top of the golds table with 23.


Phew! If that hasn't got you all excited and in the mood for a party, I don't know what will!  So, here's the details of our offers - go on, take us up on them - you know you want to!


1) Save £200 on your summer garden party

Celebrate 2012 in Britain with a party at home, and we will provide a chef and giant pan free of charge.

Choose from dishes such as:

Paella

Fajitas

Indian or Thai curries

Oriental stir fries

Jambalaya

Applies to events held between 1^st April and 30^th August 2012.

Themed disposable partyware also available – ask for details.

  

2) Free vintage china hire on afternoon tea parties for Diamond Jubilee Weekend

Up to 10 guests.

Offer applies to events booked by 30^th April for 2^nd – 5^th June inclusive.

Offer is subject to availability.

Equals a saving of £100.00.

Contact us and quote 'pan2012' or 'tea2012' to take advantage of these great offers.

That's the way to do it!

Further to my recent blog post regarding vintage tea parties and their resurgence in popularity, take a look at this amazing post on The Pretty Blog for some real inspiration!

Quirky Tea Party - pink & turquoise decor inspiration.


Now I'm off to pretty up my plans for tomorrow's market stall decor!

The Queen's Diamond Jubilee

Now, let's face it, how many of us could cope with 60 years in the same job?  


Although there are clearly some perks to being Queen - nice houses, travel for work, extensive clothing allowance.....  


Anyway, celebrating the Jubilee seems like a great excuse for a party, and if you missed out on a street party for last year's big Royal event, the wedding, then maybe you're thinking of getting something organised for this year?  




But you don't know where to start, right?  So go along to www.thebiglunch.com, where there are some great ideas and a pack you can request which includes posters and invitations - everything you need to get the ball rolling. 

And if you want some inspiration for a theme, then why not go Best of British, or do some research and get everyone to bring a dish from each of the 6 decades.  

And don't forget the themeing - disposable bunting, plates, cups, napkins even multi tier cake stand and sandwich stands are all available to really set the mood - how about a union jack printed chocolate bar for each guest? We know just the place for these...






Let us know if you've got anything planned, and we'll keep you up to date with anything else we hear about.  Don't forget to invite us along - we'll bring the best chocolate brownies in the universe!

More tea, Vicar?!

We're very excited to be working on a new collaboration with our friends at Fuschia Design.  Fuschia provide beautiful vintage china hire and also themeing and dressing items for all kinds of events, and we're teaming up to offer beautiful vintage afternoon tea parties.

With scrumptious menus including delicious sandwiches and rolls and homemade cakes, not forgetting of course, scones, jam and cream, there's also a lovely selection of teas.


For that special occasion, or something a little more grown up, why not upgrade and include a glass of Pimms or even Champagne for your guests?


We'll be writing more about this exciting new development over the coming days, and hopefully sharing some lovely images of Fuschia's vintage china, along with some of their themeing ideas.  

Notes from the kitchen....

Snapped on a rare day off!

Head chef, Patrick has taken over the blog today...

At Thames, Catering & Events we want people to be excited about and enthused by our food.  So a lot of thought goes into the menus we produce for our clients. 

First, and foremost, it has to be what they want - we try and incorporate as many elements specifically relevant to each client as they wish. Secondly, we need to be sure we can produce it, to the best standard, at their chosen venue, which can sometimes be in a temporary kitchen in a marquee in a field!

trio of desserts

Once we've agreed a final menu, it’s onto the tasting.  Hosted at our premises in Henley, the clients are served the full menu, including canapés if required.  We take photos of the food as it is served, so that we can use those to ensure any other chefs working with us on the event can see exactly how the food is to be presented, making sure it meets clients’ expectations.

We also recommend prospective clients take up references – it’s easy for a caterer to provide a meal for two in a commercial production kitchen, but the clients’ need to be satisfied their caterer can do this in a tent in a field for 150 hungry guests!

After the tasting, there’s a break for the kitchen until the big day approaches, while Pennie keeps in touch with the clients, working on the front of house and event management aspects of the day.

prep menu showing special diets

While we do events on any day of the week, Saturday is naturally the most popular, especially for weddings. The prep menus for the week’s events will be brought to the kitchen on Monday, with all final numbers and special dietary requirements having been confirmed the week before. From these final menus, I write my prep lists, I will go through all the finer detail to ensure we haven’t missed anything important, and double check the front of house equipment orders include everything we need to serve the particular dishes. I then also compile my order lists and place all the food orders for Thursday delivery.

Once Thursday arrives, its all systems go!  For the kitchen, this is probably my busiest day as I like to get as much done as possible. Each event will have an allocated chef, who will also start the prep for whichever event they will be cooking for. Why is this?? This ensures they are familiar with their menu, and also whilst he works through his prep list, I will be able answer any questions he may have (and decipher the writing! – Pennie). The first day’s prep lists may take 6 hours, may take 14 hours, but we work until it’s all done - this is part of the job when using the freshest produce.

prepping one of our chicken main courses

Friday comes and with it more prep! Also, importantly, we go through the job stacks in our walk-in fridge and check them off against our menu. (As food is prepped for each event, we use stacks of clean, brown bread crates to separate each menu in the fridge – a ‘job stack’.) This will highlight anything we may have missed, crucially at a time when we still have time to fix any problems.

Also on a Friday, most of our hire equipment gets delivered to the site. At this stage, I’m reliant on Pennie and her team to set up the temporary kitchen and check everything is working correctly. After all, no one would want to me or the chefs to turn up on-site to produce a hot meal, only to find the ovens didn’t work! Once I am happy that everything is as far prepared as it can possibly be, only then will I finish for the day.

Event day arrives, and this generally means an early start, usually being at the kitchen by 6am. I generally finish any outstanding prep myself, usually having canapés to finish, desserts to garnish and bread to cook. Again, we check the menu against the food loaded on the job stacks.

Why this obsession with constantly checking?? Well, sometimes some of our jobs are over 40 miles away - too far to be coming back to get something if we’ve forgotten it! Also, we don’t want to disappoint our clients, and making it as seamless and stress free on our side as possible means we can do the best job towards making their big day really special.

job stack in a catering tent

So, it’s into the van and off to site, Once there, it’s all hands on deck to get the food unloaded and into the fridges, and then the magic starts! Service can be a very stressful time in the catering tent (!! - Pennie), but more so if you’re not organized, so that’s another reason why we pay a lot of attention to the finer detail.

If the menu includes a cold starter these will be plated just before service starts and will have the final dressing as the waiting staff take them to the guests’ tables. Once we’re happy the kitchen is ready to go with the next course, the starters are cleared and we start sending out the main dishes.  This is a carefully choreographed process with the service teams working closely with their chefs to make sure all the hot dishes goes out still hot, on hot plates, presenting all this carefully prepared food in it’s best possible light.  Once the main course is served, it’s down to the chefs to get the cold desserts plated up, and again these have final dressing as they go out to the tables.

All in all, service of a three course meal will usually last for 2 hours and is very satisfying once finished and it has all run smoothly.

cooking giant paella

Often a wedding party will have more food in the evening, this may be a hog roast, or even a curry cooked in front of the guests. This is my favourite way of cooking as it allows the guests to interact with me and talk about the dish I am serving and also gives me chance to gauge feedback about the wedding breakfast.

Then comes the hard bit. By this point, we’ve often been on our feet for around 12 hours, but we now need to start breaking the temporary kitchen down so that the hire equipment can be collected on the Monday morning. Our van will also need to be loaded with the equipment we have brought with us to be taken back to the kitchen and unloaded.

Around 16 hours after we started, the kitchen is locked up and it’s time for the chefs to head home.  This is common during the summer months as Pennie and I like to work on every job we have booked, giving the client a recognizable point of contact for the day. 

Sunday is clean down day. The kitchen, all the equipment & the van will be cleaned down in preparation for the coming week.  And on Monday, the cycle starts again.

Days off?? These are at a premium during our summer season, although we try to make it up during October and November, once the season ends.

As I hope you can see, Pennie and I put a great deal of effort into making our clients’ event days special.  We believe this personal commitment is the extra added value that distinguishes us from other caterers.  We hope you’ll come to believe this too, as you book us for your next big event!

Thanks for reading

5 things to consider when choosing a caterer

For the majority of our clients, contacting us about their big event is the first time they've ever dealt with a caterer.  Not to mention the fact that with the kind of investment a wedding represents, for example, it's always wise to get more then one competitive quote. It's a daunting prospect with all the different types of menus and quotes, so here's a few things to think about.


1) Are they genuinely like for like quotes?

So you've narrowed down your food choices so that in theory your potential suppliers are quoting on a like for like basis.  Before you make a decision based purely on price, arrange a tasting with the chosen short listed caterers, and make sure the food quality and presentation styles are the same.

If the companies you're looking at are of similar size and market area, there will be a reason why one is several hundreds of pounds cheaper and it could well be the standard of the ingredients they use.  Remember, budgets notwithstanding, you get what you pay for.


2) Added value

Once you've worked out the quotes all include the same equipment, staff, and other fixed costs, find out what extras the supplier will be giving you that you're not being 'charged' for.

For instance, when you want a meeting, how flexible are they on times and places, and how many times will they be willing to meet you?

Equally, how willing are they to provide additional advice about elements of the day, particularly if it affects their profit margin.  For example, if you're about to invest time and money in sourcing vintage crockery for your wedding for 150, will they be willing to provide you with a list of what you need, and advise you whether items will be suitable for the use you're planning?

Can they recommend additional suppliers, such as florists, bands, venues etc, and at what stage of the process will they offer that advice - from the beginning or strictly once the contract's signed?


3) Flexibility of menu

Weddings and events are undoubtedly expensive things!  When you're working with the caterer to decide a menu are you getting what YOU want, or are they telling you what you can have?

Obviously there are parameters within which everyone has to work, such as budget, venue restrictions, practicality of producing the finalised menu for 200 guests in a tent in the middle of a field!

But that aside, if you want to incorporate elements into the day, such as the national dish of your fiance's Finnish homeland (yes, we've done that!), how willing are your short list to let you do that?


4) Event Management

Many caterers will say an event manager is included in your quote, but make sure you find out just how broad the service is - is it just where the food service side is related, or will it cover other things?

For instance will they make sure all your other suppliers have their mobile number so if the band gets lost on the way to the venue, none of your wedding party has to interrupt the enjoyment of the speeches to go and deliver directions? 

What happens if someone runs over the cable to the portaloos, and suddenly they stop working?  Will the event manager deal with that discreetly so you never even know about it, or will one of your ushers be crawling through the flower beds in his rented morning suit trying to find the problem...?  


5) References

Tastings are fantastic - we recommend them to all our potential clients as it makes a huge contribution to establishing a warm working relationship.

However, any caterer should be able to produce a menu for two in their production kitchen.  The big question is whether they can do that for 80 in a village hall with no kitchen facilities.

Ask them for contact details for previous clients who have had similar events and menus to yours and do take up the references.  (Bear in mind, of course, they are going to give you the names of clients they know they did a good job for!)