Catering

What's your flavour? #NationalSoupMonth

TUSCAN BEAN + CHORIZO SOUP

By Crown Catering Cambridge

To mark National Soup Week, we asked one of our Granary caterers, Crown Catering Cambridge, to provide us with a delicious recipe for you to try at home on these chilly winter nights! To sample more tasty dishes from the Crown team, visit The Kings Head in Dullingham :)

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Ingredients

1x small onion

1x large carrot

2x sticks celery

2x cloves garlic

100g chorizo

1x pint brown chicken stock

1x pint pasta sauce

1x large handful lilyput cappers

100g butter beans

Basil to taste

Salt and pepper

 

Method

1 Chop the celery, garlic, onion and carrots.

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2 Sauté until softened.

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3 Add diced chorizo sausage - cook for 10 minutes.

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4 Add chopped baby plum tomatoes.

5 And fresh brown chicken stock.

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6 Reduce by half.

7 Add pasta sauce.

8 Cook for 35/40 minutes on a low heat.

9 Finish with lilyput capers, freshly chopped basil and butter beans.

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Chocolate? Yes please!

Tomorrow marks 'World Chocolate Day 2018' and we couldn't let this very important date in the GG calendar go by without marking the occasion! ;)

 

Image courtesy of Google.com.

Image courtesy of Google.com.

Our amazing Granary suppliers and expert catering teams have provided some delicious recipes for you all to try this weekend to hit that chocolate craving! Time to get baking!

 

CHOCOLATE FONDANT

By Crown Catering Cambridge

www.crowncateringcambridge.com

50g Melted Butter
Cocoa Powder
200g Minimum 70% Chocolate
200g Chopped Butter
200g Golden Caster Sugar
4 Eggs + 4 Egg Yolks
200g Plain Flour


First get your moulds ready. Using upward strokes, heavily brush the melted butter all over the inside of the pudding mould. Place the mould in the fridge or freezer. Brush more melted butter over the chilled butter, then add a good spoonful of cocoa powder into the mould. Tap any excess cocoa back into the jar, then repeat with 1 the next mould.

Place a bowl over a pan of simmering water, then slowly melt the chocolate and butter together. Remove bowl from the heat and stir until smooth. Leave to cool for about 10 mins.In a separate bowl whisk the eggs and yolks together with the sugar until thick and pale and the whisk leaves a trail Sift the flour into the eggs, then beat together Pour the melted chocolate into the egg mixture in thirds, beating well between each addition, until all the chocolate is added and the mixture is completely combined to a loose cake batter.Chill for at least 20 mins or up to the night before.


Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.

 

Image courtesy of sortedfood.com.

Image courtesy of sortedfood.com.

VEGAN OREO BROWNIE

By Hall & Co. Event Design

www.hallandcoeventdesign.co.uk

5 Tablespoons Sunflower Oil
200g Dark Chocolate
170g Self-Raising Flour
3 Heaped Teaspoons Cocoa Powder
180g Golden Caster Sugar
Sea Salt
1 Vanilla Pod
230 ml Unsweetened Soya Milk
1 Packet of Oreos


Begin by melting the dark chocolate in a bowl over a pan of simmering water. Once melted, remove from the heat and stir in the sunflower oil and soya milk. Now mix the dry ingredients together in a separate bowl and when they're well combined, stir into the chocolate mix. Line a square baking tin roughly 20cm and put half of the mix in the tin and spread evenly to the sides. Now cover the brownie mix by laying down the Oreos, cover with the rest of the brownie mix and now with the remaining Oreos. Crush them and sprinkle over the top of the brownie, bake on 180 degrees for 20-25 minutes till the outside is cooked and the middle is still gooey.

 

Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

Try turning this recipe into a brownie stack for your next summer BBQ! Add fresh fruits and cream to create this delicious masterpiece. Image from Hall & Co. Event Design.

WHITE CHOCOLATE CHEESECAKE

The Cambridge Dining Company

www.cambridgediding.co.uk

250g Cream Cheese, 
250g Double Cream
200g White Chocolate, Melted
100g Sugar
1 Teaspoon Xantham Gum

250g Digestive Biscuits
100g Butter, Melted


Cream the Cream Cheese & Sugar together, slowly add the Double Cream whilst mixing.
Mix well until it has formed a thick mixture.
Sprinkle and fold in the Xantham Gum
Melted White Chocolate, wait until cool then fold into mixture

Mix Digestive Biscuits with Melted Butter, press down into baking tin and allow to cool (Set for approx 30 mins in the fridge)

Add Cheesecake Mixture to Biscuit Base, chill for at least a couple of hours (ideally overnight).

 

Image courtesy of Google.com.

Image courtesy of Google.com.

Hall & Co - Onwards & Upwards!

The award-winning Hall & Co. Event Design have recently under taken the task of re-branding their company, formerly known as Elizabeth Hall Event Design.

As one of our recommended suppliers, we love the creativity and energy they bring to an event; whether it be through their catering options, styling methods or the enthusiasm of their wonderful team! We asked Elizabeth Hall (Owner and founder of Hall & Co.) how the re-brand has gone and how this will continue to propel their growing business...

Why have you chosen to change your name?

It’s been on the cards for a while. Four years ago Elizabeth Hall Event Design was started as a small prop hire and styling business that I did in evenings and weekends, after a year I went full time, head first into it allowing me to offer additional services and really develop the business.

From the moment, we launched catering in the summer of 2015, the business changed direction and from Summer 2016 to summer 2017, we have grown far beyond those original plans and name. We have a full-time team of amazing and talented individuals and this new brand really represents us as a whole and our plans for the future.  

 

How did you go about changing your ‘brand’?

I knew I didn’t want “Elizabeth” in it anymore, so it was then just working out how far we wanted to move from the rest of the name…turns out not that far. We had established a reputation and won some awards under the original name, so it didn’t make sense to have a complete change and name it something like golden pineapple or elegant events. Also, any of this style of name suggestions just weren’t us.

“Event Design” remained as it’s us in a nutshell and encompasses all of our service elements, and “Hall & Co” represents not only Dom & I but also everyone in our team.

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Image by Jackson & Co.

Image by Jackson & Co.

Did you have a logo idea in mind?

We wanted something bold and timeless with a clean look and the flexibility to look good on everything from the website to vans, aprons and stationary.

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How does this represent your company?

Our strapline has always been “Fresh. Imaginative. Personal.” and this needed to come across in the branding.

We’ve kept it understated and fuss free with a nod to the team behind the finished product. Our new colours and the imagery used throughout the website and new brand materials, really represent our style and the style of weddings and events that we love to be a part of.

Image by Sarah Brookes Photography

Image by Sarah Brookes Photography

Who did you task to work on the re-brand? 

After receiving some ideas from external designers we decided to take on the task of re-branding in house as we are lucky enough to have Cara, a former stationary designer, as an event manager.

As a team we all looked at the internal and external perception of who we are as a brand, different logo designs and discussed colours that best represented our style. 

Cara took the lead and instantly came up with logo ideas that were more “us”, we are so glad we went down this route and feel like really have an end product that truly reflects who we are.

We see you also have a shiny, new website...:)

Also designed and built by Cara! We love our new website and will be continuing to add new sections to it over the coming months. We are currently working on our prop catalogue and a look book section to give everyone lots of inspiration.  Our blog will be a key feature as well used to document what we are working on, industry trends and beautiful weddings.

In terms of branding and design we wanted the website to have a fresh new look with clean lines, new images and bold black fonts.

www.hallandcoeventdesign.co.uk

How has using social media helped your business?

We love a boomerang! Instagram is our jam and we love it! We have left the old Elizabeth Hall Event Design account up and as it was but with a message to come and see our new one. We wanted to start fresh with Instagram but not delete all the old images and comments. We are committed to only posting images of work that we have contributed to and use it as a mini portfolio.

The team Instagram page is still live and we have big plans for it in the new year, along with our Pinterest account and a new YouTube account. Follow the team Instagram feed for behind the scenes snippets, 4.00am van loads, over caffeinated ramblings and dog spam. 

Facebook & Twitter roll along, we aren’t really fans of these two platforms, but realise that not everyone is a passionate about Instagram as we are.

@hallandcoeventdesign

Has it been hard to leave EHED behind?

No! It’s not who we are anymore and this new stage really represents the company and the team as we continue to grow.

What does 2018 hold for Hall & Co.?

Cara is still very busy on branding materials, all of which should be finished in the new year.

For the kitchen, 2018 means expanded facilities and we will also be adding additional members to the kitchen team.

We are also renovating the showroom, meeting room & tasting room to reflect our new style (and the need for more storage). Once complete we will be holding two open days to showcase the new branding, our décor hire catalogue and of course food samples!

Image by Sarah Brookes Photography

Image by Sarah Brookes Photography

We love the re-brand and can't wait to see what 2018 holds for this talented and professional team! Check out their new website by clicking HERE!

The GG's x

Get Stuck In! #NationalVegetarianWeek

To mark the first day of 'National Vegetarian Week', we have asked one of our local, catering experts, The Cambridge Dining Company, to treat us to a tasty recipe from one of their fantastic restaurants.

The Cambridge Dining Company are part of an independent group of 7 restaurants and an event catering company based in Cambridgeshire, with one of their stunning eaterys being the historic Millworks located in the centre of Cambridge.

Working alongside the team at CDC, our friends over at Millworks have sent over a delicious salad recipe, perfect for a Summers lunch or light meal in the evening. Delish!

 

Feta & Pomegranate Salad with Roasted Squash & Red Onion
Serves 4 (Starter) or 2 (Main) | Difficulty: Easy

Ingredients

160g Feta Cheese

4 Small Red Onions

1 Butternut Squash

2 Sprigs Thyme

1 Lemon

A glug of Olive Oil

Salt & Pepper

1/2 Pomegranate

Salad Leaves

Equipment

Blow Torch

 

1. Start by blowtorching the surface of the feta until lightly charred. Place the block of feta back in the fridge to firm up.

2. Pre-heat the oven to 200 °C/180 °C Fan/Gas Mark 6. Whilst the oven heats up, peel the red onions and squash. Cut the head of the squash into 1 inch squares and cut each onion into eight wedges.

3. On a roasting tray mix together the red onion, butternut squash and thyme leaves with a glug of olive oil and salt and pepper until well coated. Roast the vegetables for around 20 minutes or until soft and caramelised.

4. To assemble, place the butternut squash, red onion and salad leaves on a plate. Top with the pomegranate seeds and a little of the pomegranate juice. Crumble over the feta cheese. Finally, make a simple dressing using equal parts lemon juice and olive oil, seasoned with salt and pepper. Drizzle the dressing over the salad and serve.

Thank you to Millworks for this mouth-watering recipe! Better dig out the blow torch....

The GG's x

www.themillworks.co.uk

 

Guest Blog: Elizabeth Hall

As the cold wind blew, no snow fell and bells were rung, time for our Elizabeth Hall events team flew by in the mix of festivities and weddings this past December. Catering and styling for two weddings the week before Christmas and for three during Christmas and New Year, our team worked closely with the Granary Girls to give that extra sparkle on our five bride and groom’s special day.

 

Elizabeth and her husband, Dominic, took their team of waitresses and chefs to set up camp at The Granary Estates on the 10th of December right through to the moment the clock stuck midnight on New Year. From lantern installations to 3 course meals, the team were multitasking in the kitchen, juggling their canape trays and of course, boomeranging for Instagram.

 

KATIE & STEPHEN - 12TH DECEMBER 2016

Katie first came to us with inquiries about our chiffon draping she had seen at Granary. With or without fairy light’s, the simplistic white drapes give the barns an elegant touch against the flint paved walls and decadent chandeliers.

Photography by James McGrillis Photography

 

RACHAEL & GAVIN - 17TH DECEMBER 2016

Going for a fun & interactive roast dinner sharing board, where one guest from each table was welcomed with a surprise apron on their seat and asked to carve, Rachel & Gavin wanted to bring in their own reared meat to serve to their party of 80. Fairy lights draped in the Flint Barn across the beams giving that starry night light during the evening.

Photography by Neal Laver Photography

 

KAYLEIGH & NATHAN - 22ND DECEMBER 2016

With silver sparkle sequin table cloths and a candle lit corridor amongst a hot chocolate station with marshmallows to roast over Granary’s outside fire pit, Kayleigh & Gavin went for a cosy winter atmosphere with slippers available to rest those dancing feet!

Photography by Terri Brice Wedding & Portrait Photography

 

EMMA & JAMIE - 28TH DECEMBER 2016

After a winter inspired 3 course meal, mince pies followed along with a tea & coffee station. Emma and Jamie wanted a relaxed and fun evening food option, and so we circulated with our canape trays with mini beef sliders and mac n cheese bites, which did not last long!

Photography by Scotts of Cambridge

 

CHANTAL & JAMES - 29TH DECEMBER 2016

‘LOVE’ letters spread across the back wall of the barns enhancing the already romantic ambience as Chantal & James had their first dance together on Granary’s very own black and white styled chequered dance floor.

Photography by Chris Brudenell Photography

 

SOPHIE & ROSS - 31ST DECEMBER 2016

What a way to send off 2016 and dive into 2017 with glitz and glam, and a confetti canon for extra measure supplied by Granary. Starting the night with canapes and a Mediterranean inspired antipasti board, the guests were captivated by Sophie & Ross’ glamorous décor and the anticipation in the count down to the new year.

Photography by Peter Oliver Photography

 

The Granary Estates holds up to 180 guests in its stunning main barn, equipped with LED lighting and a bar to help get your martini glasses on. Up to 88 guests can experience the true beauty of an intimate wedding ceremony held in the flint barn. With rustic wooden beams cascading above and around the barns and a courtyard great for group photos, it truly is a beautiful venue and we couldn’t be happier to work with the venue and the Granary Girls.

Elizabeth & Jo x

Elizabeth Hall Event Design

Rustic Recipe

Hello everyone!

For those of you that don't know, it's the meat lovers favourite time of year; it's British Sausage Week! Hooray!

One of our fantastic recommended caterers, Dine By EH, has created this mouth watering Winter warmer dish for you to try as the nights draw in, Winter creeps up and home cooked comfort food is top of the list.

Is it dinner time yet.....?

 

AUTUMN SAUSAGE HASH

Serves 4

 

Ingredients

8 Newmarket sausages

Half a butternut squash

200g Cavolo Nero, shredded

4 rashers of smoked streaky bacon

300g new potatoes

4 duck eggs

Olive oil

Salt & pepper

25g butter

 

Salsa verde ingredients

Handful of soft herbs (chives, basil & marjoram)

1 clove garlic 

Zest of half a lemon

Tablespoon of capers

100ml extra virgin olive oil

salt & pepper to taste

 

Salsa verde recipe

Blitz all ingredients together in a food processor, adding salt & pepper at the end to taste

 

Hash recipe

Make your salsa verde and set to one side.

Gently fry sausages in a small amount of olive oil, once coloured place in the oven for 20 - 25 minutes at 180.

Dice squash into 1cm cubes, drizzle with olive oil, season with salt & pepper.

Roast squash for 20-25mins at 180, or until tender.

While the squash is roasting, quarter new potatoes, boil in salted water for 15 minutes, or until cooked.

Slice & fry the bacon in a large frying pan.

In the same pan add the cooked, drained new potatoes, butternut squash & butter

Fry for 2-3 minutes, until potatoes are golden brown

Add in shredded cavolo nero and set to one side over a low heat 

Fry duck eggs in a separate pan

 

Divide the hash & eggs between four plates and drizzle with salsa verde