Apologies for my tardiness, I’m sure you’ve thought I’d abandoned you all over the last month, but really I’ve been so busy doing that I’ve had little time for putting my endeavours down on paper. Now that the craziness has died down I have plenty of time to update you all with what we’ve been up to and what is still to come this year…
I knew May and June were going to be hectic. With four weddings, a festival and a few other jobs thrown in for good measure it was inevitable. As you will know from my earlier post my first wedding went well. Despite the almost arctic temperatures and prematurely running out of Quiche, we still received a round of applause for the food (I didn’t actually hear it, but my waitresses did).We started the season on a high.
Sadly the weather was no kinder for the remaining four events. Imagine biblical scale flooding, a months rain in a day and high winds that levelled two marquees and you will get an idea of what we’ve had to deal with.
Our little festival cafe…full of wet & cold people on Sunday
Our first event was Kaya festival which had its fair share of dramas (mostly due to chaotic organisation) . This was a brand new festival put together by a team of novice promoters with the aim of celebrating music, diversity and arts. They certainly had big ideas, an impressive list of acts, interspersed with a range of exceptionally good local artists and it all looked good. For my part I’d been asked to do some cookery demonstrations and had several conversations with them about local suppliers and producers. Sadly this, like a lot of things over the weekend didn’t quite run to plan. The demonstrations didn’t happen as no kitchen was organised. A lot of workshops didn’t happen either although this was in part due to the atrocious weather conditions on Sunday which saw a lot of local people head for home. With hindsight it was a good thing they didn’t happen as I ended up having plenty of other problems to sort out. On Friday I arrived to unload, I didn’t know where I should set up and neither did anyone else. After five hours of trying to work out what was going on I finally phoned a friend, borrowed their marquee and put it up myself in a spot I quite liked. The organisers appeared happy to let me solve my own problems although security (or site management i’m not sure which) glared at me and spoke intensely into their radios for a while before leaving me in peace. It also emerged that I was the only person on site doing decent veggie or vegan food. Consequently I sold out three times and had to go home every night to prepare more for the next day. Making hummus at midnight on a Saturday and chick pea stew at 5am on Sunday is not good for the energy levels.
When the heavens opened on Sunday a lot of cold damp people that remained on site flocked to me for a warm lunch and a marquee to stay dry in. We’d sold out of stew by tea time…again. I didn’t have the energy or ingredients left to make more but I did nip home and make hummus and get more feta for wraps and buns.
Despite selling out three times I was left with about two hundred pounds worth of meat (I’m saving the last bag in my freezer for the next produce market). Numbers on Sunday were low and as we weren’t doing breakfasts (which with hindsight we should have done) we just couldn’t get rid of it! I wasn’t out-of-pocket before you fret on my behalf, but I certainly didn’t cover my costs for three sixteen hour days, plus preparation for the cooking demos, plus helping out other stall holders source local produce and find staff as well as doing costings for the organisers.
On a more positive note, Friday and Saturday were lovely days. The music was great and the production team did a fantastic job. Lots of attendees had a wonderful time (I’ve seen the reviews). There were some lovely touches; the baby chamber, the healing field, Dr Zigs giant bubbles, James and the syrcus circus tent that played host to some great acts, the ‘market’ run by Emma at Ysbryd y Ddraig, plus a run of lovely visitors to our stall for wraps, baps and hot stew. Over the weekend we fed Bandabacana, The Pistols, (Johnny Rotten’s reference...”the chorizo was bang on” ) plus Lee ‘Scratch’ Perry and his musicians and members of Drymbago…and i’m not sure who else because I was very busy!! The funniest moment was watching Rosie my teen waitress climb on stage with Lee ‘Scratch’ Perry
If the organisers can sort out all that ‘behind the scenes’ stuff that let the festival down and learn from their mistakes this has the potential to be a great little festival. I’d like it to happen again. It’s a beautiful setting, in a great part of the world. Hopefully next year will be more polished and will have grown from this years experience. I know I have!
Moving swiftly on (and it really was a swift transition) to wedding two and three;. The heavens opened at Kaya and didn’t really stop. I’d lost two working days due to the Jubilee celebrations (which mercifully I slept through) and I was seriously playing catch up by the time Wednesday arrived.
With my kitchen helper ensconced I set to preparing canapes for thirty for delivery that evening. Blinis with smoked salmon, tomato and basil brushetta and tiny oak smoked tomato and black bomber tarts were put together at a rate of knots and delivered to Llanberis at the foot of Snowdon in the worst torrential rain you can imagine. From there I zoomed off to Caernarfon to give a talk about my experience of running a supper club and setting up in business at a Chwarae Teg event.
Friday morning and the rain continued. Preparation for wedding three was complete. At four pm we drove to the venue to deliver the food through a flooded Ogwen Valley. It was like a scene from Indiana Jones. I imagined myself driving through water falls while rocks fell from above. The platter of dressed salmon shot from one end of the van to the other as I braked suddenly. Then a box fell on top of it. I was on the verge of tears. At the venue the guests and wedding party wore head to foot waterproofs and wellies.
On the day itself the bride had planned to canoe across the lake Hiawatha style to arrive at her wedding. Instead she drove herself there in her white van and entered the venue protected by a huge umbrella. The salmon survived. The bride remained dry and at least by the afternoon the rain had subsided and a hint of sun allowed the guests to go outside and the kids to play in the field.
Inside everything was beautiful. Yellows and greens gave the venue a fresh summery feel despite the weather outside. As with our first wedding we provided a hot and cold buffet, this time with waitress service to make sure portions were strictly controlled. With vegan food put to one side we couldn’t risk the meat eaters helping themselves. I felt like a food fascist as one man said “could I have some tart please” my response being “are you vegetarian or vegan”? “No” he replied, “well you can’t” I responded at which point he moved a long and had some lamb looking a bit sorry for himself. ).
Putting it all together in the kitchen…vintage china, which was also used on the tables and for tea and coffee
The menu of over night roast shoulder of lamb with rosemary and honey (lamb from Gerlan), marinated chicken with gremolata, cold salmon with dill mayonnaise, wild mushroom and leek croustade (vegan), plus a selection of salad, bread, Welsh cheese board and chutney went down a treat. The desserts (baked cheesecake with blackcurrant coulis, chocolate torte, chocolate cake (vegan) made by the best vegan cake maker I know, Lynwen from Aderyn Melis, fruit salad and mango-passionfruit sorbet) also disappeared so quickly some barely got a look in!
A beautiful wedding cake made by the brides mother and sisters graced the table later, along with two huge vats of stew and couscous to go with them. It always amazes me how quickly food disappears…no matter how much you put on the table!
This wedding was of friends of ours so Sean and Aidan joined me for the evening and we Ceilidh’d the night away, until I had one too many glasses of wine and tiredness caught up with me. I abandoned the van and Sean drove us home, me nodding with tiredness in the front.
You might have hoped the last wedding was less dramatic but sadly you would be wrong. This makes a story on its own which I will regale you with in my next post! For now though I feel obliged to thank all those people that made all these events possible…Rosie the teen waitress; as ever, beautiful, stroppy, over dramatic, but always there when I need her (except at Kaya cos she was too busy having a good time ;-)…for the weddings…Elin Cain (singer with Vintage Magpie), Lhotse Sounds (get well soon honey), Lee Watson (The Beach House Kitchen), Amber Green (our newest lovely waitress)…..for Kaya; Zion Stuart (bassist with Dinosaur Garden…next time try not to scare the customers away :-)), Sam Cuthbertson, Swyn Anwyl Williams and Sadie Medhurst
….I love you all and thank you xx
Last but not least I have to thank Magimix for my new blender….10 kilo’s carrots, 5 kilos beetroot, three buckets of hummus (using 50 cans chick peas), cheesecake and chocolate cake mix for 60 plus 100 cupcakes, 40 onions finely chopped, 20 heads of garlic, plus bunches of parsley, mint, coriander all finely chopped….would have been beyond the capabilites of my poor old machine so my new machine truly was a LIFE SAVER!!