Catering

Taste Sensations…

#WorldFoodDay2019

With so many options for dining out or being able to purchase all sorts of ingredients from our local supermarket to try at home, we are spoilt for choice these days with what cuisine we are going to try next!

Granary caterers Hall & Co. Event Design gave us an insight into modern cuisine and how they think the catering world is developing as we celebrate World Food Day 2019.

How have tastes and attitudes towards foreign cuisine changed over the years with your wedding couples?

Couples are focusing more and more on their own tastes, rather than choosing “safe” dishes. We really support this move towards a couples travels and tastes influencing their menus as we believe every aspect of the day should be a reflection of the couple, right down to the flavouring and presentation of the dishes.

Are there particular cuisines that you see being popular in 2020?

Over the last 12 months & heading into 2020 we have seen a much larger percentage of weddings going for middle eastern influences within their menu, this also ties in well with the feasting trends we have seen in the industry with large mezze platters being a popular way to kick off the wedding breakfast.

Image - myeverydaytable.com

Image - myeverydaytable.com

Does having a foreign cuisine for your wedding/event food mean that it will cost a lot more?

Not usually, as a rule this doesn’t add to the cost with us. The only time it does is where ingredients or elements of the dishes aren’t readily available from our usual suppliers, however there’s not a lot we can’t get hold of!

Give us some examples of some delicious dishes that you have created in the past year….

o    Chicken, apricot and hazelnut koftas, charred sweetcorn and za'atar salsa, coriander and lime yogurt, crispy sage and lemon oil 

o    Curried chicken poppadom crisp, mango chutney, toasted coconut & lime pickle

o    Buttermilk tempura broccoli, cumin seed slaw, pickled red cabbage, sriracha mayonnaise, sweet chilli cashews

o    Moroccan spiced cauliflower steak, caramelised cauliflower puree, garlic & shallot buttered greens, lemon & coriander yoghurt, pomegranate & toasted almonds

o    Spanish Pinxtos including Brochetta de gambas with vingerette, onions, red pepper, green pepper

o    Our evening food Gyros stand has also been very popular!

What about dessert dishes?

This has been a slower trend than the savoury, however we have had some delicious desserts incorporating rose, honey & pistachios this summer, along with traditional baklava & Pastel de nata (which are the best!)

Baklava (Image - thespruceeats.com)

Baklava (Image - thespruceeats.com)

Pastel De Nata (Image - theindependent.com)

Pastel De Nata (Image - theindependent.com)

How have your personal travels influenced your menus?

Our menu is influenced by both our and the teams personal tastes, food journey, travels and previous careers. Also within the menu pack are lots of dishes that have been created as bespoke menus for clients but that we loved so much we’ve added to the pack.

Whenever we travel it’s the food stops that get planned first and then everything else slots in around it!

Lots of our team are also focusing on a more plant based diet and you will see lots of influence from this throughout the menu pack, something that has been really well received by our couples.

How do the chefs get inspiration?

Eating out both in restaurants, pubs and from street food markets, good old Instagram helps us keep up to date with trends further afield, produce sample boxes from our suppliers is also a great way for our team to experiment with more obscure ingredients that they perhaps hadn’t considered before. We have nearly 100 cookbooks in the office for the kitchen team to dip into when looking for inspiration, these range from French classics to Indian spicing and everything inbetween.

Image - seriouseats.com

Image - seriouseats.com

Does the food influence the styling aspect and how the food is served?

Absolutely and as does the couple. Couples can select from a range of food presentation items and we will always talk through the different presentation options. Couples have also cited influences such as Ottolenghi for presentation styles and this covers anything from the way in which the vegetables are cut to how the items are dressed.

‘Ottolenghi Style’ (Image - culinessa.com)

‘Ottolenghi Style’ (Image - culinessa.com)

What are your favourite cuisines and where would you like to visit next?

  • Spanish (we had an amazing bespoke Spanish influenced menu this year)

  • Lebanese

  • Mexican

Would like to visit Sri Lanka & Morocco next!

Spanish Cuisine (Image - sunnyspainholidays.com)

Spanish Cuisine (Image - sunnyspainholidays.com)

Lebanese Cuisine (Image - foodsyoushouldtry.com)

Lebanese Cuisine (Image - foodsyoushouldtry.com)

Mexican Cuisine (Image - keviniscooking.com)

Mexican Cuisine (Image - keviniscooking.com)


A RECIPE TO TRY AT HOME


Moroccan spiced cauliflower steak, caramelised cauliflower puree, garlic & shallot buttered greens, lemon & coriander yoghurt, pomegranate & toasted almonds

menu tasting-127 (1).jpg

To make the receipt vegan swap the butter for a dairy free alternative and swap the Greek yogurt for coconut yogurt.

Feeds 4 people

Ingredients:

2 large cauliflowers

2 tsp harissa paste

2 tsp ras al hanout paste

1 bulb garlic

Good handful chopped coriander

2 lemons - zest and juice

500ml vegetable stock

100ml cream

Block unsalted butter

2 large shallots diced

 500g Seasonal greens, we like to use cavalo nero

200g Greek yoghurt

1 pomegranate

100g toasted flaked almonds


Method

Begin by cutting four steaks out of the cauliflower. Do this by cutting the cauliflower directly down the middle. Then cut off the curved edges leavening a steak about 1- 2 inch thick. (The reason we cut from the middle is this is where the core is, so the steak will stay whole while cooking).

Place the cauliflower trim in a sauce pan and leave to one side.

In a small bowl mix together the harissa, ras al hanout, half of the coriander, 3 crushed cloves of garlic, zest and juice of 1 lemon and a good pinch of salt and pepper.

Spread this all over the steaks and give it a good rub in with your hands. Allow to marinate until cooking, this can be done the day before.

For the puree, add a knob of butter to the pan with the cauliflower trim and gently fry the trim until it starts to lightly colour.

Add the vegetable stock and cream and bring to the boil. Simmer until the cauliflower is tender.

Drain the cauliflower and keep the liquid in a jug.

Put the cauliflower in a food processor and blitz until smooth. Add any of the additional liquid to help with the consistency, this can now be left in a small pan to be reheated once needed.

For the garlic and shallot butter, take ½ a block of butter, mix with the diced shallot and 3 cloves of grated garlic, and a good pinch of salt and pepper.

To prepare the cavolo nero, remove the centre by holding it in one hand and pulling the leaves off with the other.

To make the yoghurt, mix with the rest of the coriander and the zest and juice of 1 lemon, salt and pepper to taste.

Cut the pomegranate in half and with a rolling pin, bash the outer side of the fruit to release the seeds and place in a bowl until needed, be careful to pick any white bits out as these are from the core of the fruit and not nice to eat.

To cook the steaks, warm 2 tbsp of rapeseed oil in a large frying pan, place the 4 steaks in the pan and fry until golden brown. Flip the steaks and add the rest of the butter. With a large spoon, baste the steaks with the butter, turn the hob down and keep basting for a further 5 minutes.

With a knife check the steak is cooked, if not pop in the oven on 180 for 5 minute to finish cooking.

While the steak is cooking, warm the puree.

Gently melt the garlic and shallot butter and add the cavolo nero to the butter, fry gently until tender.

Place a spoonful of puree in the middle of each plate and in a circular motion spread the puree out, place a good handful of cavolo nero in the middle of the puree and place the steak on top, dollop a good spoonful of yoghurt and sprinkle with the pomegranate seeds and toasted almonds. Enjoy!!!

Easter Feasts with CDC Events

Ever wondered how the tradition of eating fish on

Good Friday came to be?

Image - bbc.com

Image - bbc.com

‘Abstinence from meat on Fridays is actually a rule laid out by the Vatican and remains in force today. Many Christians, especially Catholics, refrain from eating meat on Friday, and this tradition is most popular on Good Friday. Jesus was executed on Good Friday and died for our sins, sacrificing his flesh for us.

On the anniversary of Christ’s death, the church encourages followers to abstain from eating the flesh of warm-blooded animals on this day. People are told to go for the alternative which is fish. As fish comes from the sea, they are 'cold-blooded, it is thought of as a different kind of flesh meaning it is okay for consumption on Good Friday.’ - Metro.co.uk



Originally a religious tradition, this seems to have made it’s way into our Easter celebrations in the UK and one which many follow, religious or not.

Granary supplier and catering team CDC Events, have have provided us with a delicious fish dish to try out tomorrow night for those of you wanting a tasty treat this Good Friday…

THAI FISHCAKE

WITH LIME MAYONNAISE, CARROT, MOULI, SESAME + CHILLI SAUCE

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FISHCAKE INGREDIENTS

200g Diced Cod

6g Red Chilli

6g Garlic Cloves

5g Lemongrass

4g Ginger

40g Coconut Milk

10g Lime Juice

30g Panko Bread Crumbs

5g Coriander Finely Chopped

Method

- Skin & dice cod, steam/bake (at 180) for 15 mins, then set aside to cool

- Blend garlic, lemongrass, ginger, chilli, coconut milk and lime juice in a blender to a paste

- Break up the fish and combine with coconut mix, panko, salt and coriander

- Shape into desired 65g patties then place in fridge to firm for later.

LIME MAYONNAISE

60g Mayonnaise

1/2 Lime (zest + juice)

 

Method

Mix together and place into a squeezy bottle or piping bag.

CARROT + MOULI SLAW

70g Carrot (julienne cut or grated

70g Mouli (julienne cut or grated)

Black sesame seeds – 1 pinch

Lime juice – ½ a lime

Salt – 1 pinch

 

Method

Mix ingredients together in a bowl and set aside.

To Serve:

-       Pan fry fish cake either side to get a golden colour, place into oven for 8 mins.

-       Place carrot slaw onto the plate, and pipe mayonnaise next to it.

-       Once fishcake is cooked, place on to plate, garnish with chilli oil and coriander cress.


Not only have we got this delicious treat to try but CDC have also provided us with one more recipe to gather the family together around the table this Easter Sunday.

Before you crack open the Easter eggs, why not grab the ingredients and make this mouth-watering dish for you and your loved ones this weekend…


LAMB RUMP

FONDANT POTATO, PARSNIP PUREE, POACHED PEAR & PORT SAUCE

Picture2.jpg

Serves 6 | Difficulty: Hard


What you need:

Fondant Potato 

6 large maris pipers 

250g butter 


Pickled Mushrooms 

50ml white wine vinegar
50g caster sugar 

100ml white wine 

100g wild mushrooms 


Port Sauce 

300ml beef stock 

100ml red wine 

100ml port
2 tbsp redcurrant jelly 


Parsnip Purée 

500g parsnips 

280ml double cream 


Poached Pear 

3 William pears 

225g caster sugar 

500ml water

6 juniper berries 


Assembly 

lamb rump steak

4 garlic cloves, sprig of thyme
a knob of butter 

200g baby leaf spinach 


Equipment 

8cm ring cutter


To Make the Fondant Potato 

Pre-heat the oven to 180°C/160 °C Fan/Gas Mark 4. Push the ring cutter into the potato cutting it at both sides to form a circle. Pan fry lightly on either side in a knob of butter and place into a small, deep oven tray. Melt the rest of the butter and pour over the potatoes. Season, cover with foil and cook in the oven for 1 hour. To test, poke a small knife through the potato - it should feel like a soft packet of butter. Remove the fondants from the butter and drain. Set to one side for later. 

To Pickle the Mushrooms 

In a pan bring the vinegar, sugar and wine to the boil. Set aside to cool whilst cleaning and preparing the mushrooms. Fry the mushrooms in a little oil for 1-2 minutes then add to the pickling liquor. Leave to pickle for at least 1 hour. 

To Make the Port Sauce 

Place the beef stock into a sauce pan and reduce by one third. Add the red wine, port and red currant jelly. Leave to simmer for around 45 minutes or until the sauce coats the back of the spoon. Set aside for later. 

To Make the Parnsip Purée 

Peel and thinly slice the parsnips. In a saucepan cover the parnsips with water, add a pinch of salt and simmer for 20 minutes. Once soft drain off the water and add the double cream. Return to the heat and bring to a simmer. Then whizz it in a blender until smooth. Pass through a fine sieve and set aside for later. 

To Poach the Pear 

In a pan bring the sugar, water and juniper berries to a simmer. Peel the pears and cook them in the syrup for 15 minutes. They should still have a little resistance. Once cool cut in half and brown them in a pan with a knob of butter. Set aside. 

To Assemble 

Pre-heat the oven to 200°C/180 °C Fan/Gas Mark 6. Place the fondant and pear in the oven. Season the lamb. Crush the garlic and thyme. Heat a frying pan and sear the lamb for 2-3 minutes. Turn over, add the garlic, thyme and a knob of butter. Fry for 2 more minutes. Finish the lamb in the oven for 4-6 minutes, then cut into steak slices. Meanwhile, wilt the spinach in a pan, drain the mushrooms and warm up the parnsip purée and port sauce. Arrange all the elements elegantly on the plate. 


Thanks to the team at CDC for providing these delish dishes!

If you would rather go out to eat this Easter, you could always visit one of the teams many restaurants in the Cambridgeshire area.

Hit the link below to see what restaurants are under their ownership… and check out the Easter Pudding Night taking place tonight and tomorrow night at The Crown & Punchbowl… YUM!

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 :)

PHOTO-2019-01-24-15-56-35.jpg

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.

PHOTO-2019-01-24-15-47-03.jpg

2 Sauté until softened.

PHOTO-2019-01-24-15-47-02.jpg

3 Add diced chorizo sausage - cook for 10 minutes.

PHOTO-2019-01-24-15-47-04.jpg

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.

PHOTO-2019-01-24-15-56-35.jpg

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.

2017_11_07_Hall_&_Co_Evening_Food_6108-min.jpg
2017_11_07_Hall_&_Co_Canapes_6226 (1)-min.jpg
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