Category Archives: Wedding catering

The wonderful world of wedding catering…behind the scenes at our latest gig

If you’d said to me when I started running my little supper club back in 2009 that in three years time I would be catering for two hundred people at a wedding I’d have laughed. Now, as the weddings get bigger, more intricate, stylish, particular in their tastes, its hard to see life without such full on, demanding and monumentally satisfying jobs. These days cooking for twelve at supper club is like making an intimate family evening meal, all be it an experimental and slightly exotic one.

The one down side of it is that it takes up so much of my head space; planning, prepping and cooking become my life while writing and everything else gets pushed to one side. I’m only so good at multi-tasking and I get to the point where even family shopping is beyond me. The kids rifle through the ‘home’ fridge asking if there is anything to eat while the ‘work’ fridge overflows with cheese, salmon and pate and stacks of cakes line the counter of my prep room.

This weekends wedding was the biggest i’ve ever catered for. A sit down meal for two hundred. Starters served family style, hot buffet and plate served desserts. Rules learned from earlier jobs helped make it work….

1. Employ a good team that you trust

2. Over estimate the food and not under as big eaters will always want a bit of everything

3. Big flavours always hit the spot

…But there are always lessons learned from every job.

Considering the numbers the kitchen ran pretty smoothly. No real stress and only when the salads started to run short ( a surprise as there was a lot of salad!) did we feel rather pressured.

Offering a choice of desserts proved our downfall making service slow and I guess that is the main lesson for next time….don’t offer a choice of desserts (or at least get people to choose in advance if you do)…All in all the best reference of the day was this email received from the mother of the bride..

What can l say! You did great and given the numbers involved that was a pretty big great! Thank you so much. The food was lovely and it all passed beautifully despite the fact that it must have been an enormous piece of work for you to organise and complete on.

 Thank you Denise and team for helping to give Nonn and Chris and all their family and friends a day to remember with so much pleasure for years to come.

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View from the venue

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Working the young chefs hard….while my second chef drinks coffee!!

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staff dinner break

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Boxes of chocolate torte…we made fifteen in total

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always bad when the waiters and waitresses get hold of the camera….

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…don’t ya just love them ūüôā

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the bride’s mum just heading off for the service

and last but not least…..the beautiful bride Nonn…before the ceremony

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….and later during the evening with Chris

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Filed under British food, event catering, photography, private catering, Wedding catering, Welsh food

A spring wedding in pictures

After the atrocious weather that accompanied pretty much all the weddings I catered for last year, it was a very pleasant surprise to be graced with this kind of day. It really couldn’t have been better….how could you not want to get married here…or come to think of it work here? When the Welsh weather gets it right, it really gets it right!

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Although I can’t take credit for the stunning colour scheme, the cake or the most amazing macaroon display I have ever seen (and yes, they were just as delicious as they looked..I tried a raspberry and rose one and I thought I’d died and gone to heaven….as one guest said, “of course, when your French friend says she will make macaroons, you are going to say yes”!!)

It’s hard to believe it was only yesterday as I watch the rain pour down the windows, but obviously good luck was with the bride and groom and I wish Natalie and James well who are also about to move to Copenhagen on Wednesday…two huge events in one week!!

If you are a hardy chap that likes the great outdoors and a bit of camping (plus one truly amazing space for your event)¬† Llyn Gwynant is the place for you…I do a lot of wedding catering there during the summer months and it is a fab place to work (even when the weather isn’t so kind).

Oh yes and PS. can you guess I’ve got myself a new camera…these are my first attempts as I get to grips with it ūüôā

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Four weddings and a festival (part two – wedding number four)

Plas Gwynfryn, Harlech

And so we progress to our fourth and final wedding. This was the biggest and most elaborate of all. A barbecue menu, table service, tapas, all in a big marquee. Not only was I preparing a three course dinner, but for some reason I thought it would be a great idea to say yes to making a cupcake wedding cake as well!

This time we were keeping our fingers crossed for sunny weather and for a while things did seem to improve. A few warm and bright days made us all hope for the best, until we saw the weather forecast. Rain and high winds. Great. Just what we needed catering in a marquee.

I’d also lost two helpers so spent the beginning of the week stressing over staff. I contacted a couple of people who had emailed me at the beginning of May and eventually met up with Ursula. She was my fab front of house organiser for the day, which was just what I needed, someone to take the strain off me and let me get on with cooking and be able to organise and manage my two waitresses Rosie and Amber. I also found Jacky, an experienced local chef (runs The Bistro in Caernarfon) who was an absolute god send. I could never have managed three barbeques on my own and plated and prepped salads and tapas dishes.

I knew the event would be a challenge. I’ve worked in the odd field kitchen but never had to cook and prep like this so I was very nervous. I wanted to do a good job (obviously) but it did feel like everything was against us.

I’d initially planned to finish prepping and packing the van by two on Thursday. It’s a long way to Plas Gwynfryn in Harlech, nearly an hour and a half drive and further than my usual range. It’s also a long way to come back if anything crucial is forgotten. We rammed everything into my little van adding more and more as we went on. Vintage china, tapas dishes, trays, tongs, knives, bowls, jugs….on and on I went but I still didn’t feel ready. I realised early on that I’d not fit everything plus an extra waitress in the back, but Rosie ever the optimist kept saying “don’t worry Mum it’ll be fine”. She kept saying this until we shoved the last box in and it dawned on her that actually it wasn’t fine. We’d run out of room.

The van now contained one hundred cupcakes, trays of part-roasted chicken, freezer boxes of salmon and minute steaks, a ton of salad and fruit, boxes of meringues (all hand-made), a tray of bread (half of which was hand-made) plus half the contents of my kitchen. But just as we were ready to go drama struck. Now don’t get me wrong, I like a little pressure in my life (otherwise I wouldn’t be doing this job) but really I wish it would give me a break sometimes. We discovered that our hens who had sat on eggs for 21 days without result now had two little chicks.

one of our little chicks

They flapped about the garden in a panic while Steve the cat watched, licking his lips. This led to emergency action one of the day. Phone Len. “Help” we cried. Len arrived with a wheelbarrow full of wood, wire and tools and restored calm. He put together a chicken run, added a base to the house, chucked in straw and various other bits and bobs to secure our little babies. Safe in the knowledge that we’d protected our babies we left for Harlech, an hour late. We still had to take a detour via Bangor station to put a parking ticket on Sean’s car (he hadn’t had time that morning before he left for another mates wedding in London) and collect waitress number two, who squeezed into the front seat with Ro in a highly illegal manoeuvre (don’t tell the cops!!).

The journey was slow and I was nervous of every bump, hill and bend. When we arrived at Plas Gwynfryn preparation was well under way in the main marquee, but my gazebo looked a touch flimsy. I’d had a call that morning to say the earlier one had blown down in the night so this was a replacement, but now the wind was picking up and I wasn’t convinced it would withstand a gale. Having unpacked the contents of my kitchen, the girls and I moved in to our over night caravan at the neighbouring Plas Gwynfryn Farm cottages.

The girls were as excited as two nine-year olds on their first camping holiday until they realised that Rosie’s idea of packing food for our tea consisted of a tin of tomatoes, some tomato puree, a pot of chopped fruit and the end of a loaf of bread plus the three remaining cupcakes. In the worsening rain I headed back to the venue, minus a raincoat which I forgot to pack, to fetch provisions that would make us a dinner. An hour later we made what Rosie christened “French bread pizza slices”…this consisted of a quickly rustled up tomato and herb sauce, some basil leaves, a few slices of mozzarella and a small salad of cherry tomatoes and red peppers.We didn’t starve at least.

As the wind picked up and the rain increased in intensity I popped back again to check on the gazebo. It was just as well that I did because it flapped about, minus tent pegs and with one guy rope snapped. I guessed it wouldn’t be long before this one took off as well. Fearing the safety of my vintage china and all the food we made an executive decision to dismantle it. At ten O’Clock at night emergency action number two took place. A small team of helpers moved all the food, china and equipment into the neighbouring barn (including a full and heavy fridge) and I returned to the caravan wet and tired, poured a large glass of wine and shortly after headed to bed to shiver and listen to the pelting rain on the roof.

Five AM the next morning and I was wide awake listening to the quiet. The wind had mercifully died down during the night and it even looked quite bright. By about eight the gazebo and kitchen had been reinstated and by the time I arrived at 8.30 everything was back in place, albeit in need of a good clean.

From then on in it was full steam ahead. Jacky, Ursula and I got to work on the salads, ceviche, and halloumi kebabs. We stuffed the peppers (with the filling I’d made the earlier…in the caravan!) and assembled the dishes for the tapas starters. With the rain lashing it was hard to open the sides of the gazebo for ventilation so once all the barbecues were lit it became really hot and smoky. Our eyes watered and we had to keep going outside to cool down.

My main aim was to make sure everything was perfect inside the marquee, whatever was going on outside. Caroline and her team from Plas Gwynfryn, plus the bridesmaids and best man took responsibility for setting up and decorating the tables and marquee. We took charge of the food, with Ursula out front ensuring it all ran smoothly and that Rosie and Amber knew what they were doing and felt supported and confident. Caroline’s team cleared the tables, while my girls served. There was a gelling of both teams and at the end of the day I think we achieved this.

Tapas starters on the table

The buffet table for the main course

Cupcake wedding cake

If you are wondering about the bat theme…Sam, the groom is an ecologist specialising in bat services.

Pudding was a choice of Eton mess (home-made meringue naturally) or fresh fruit salad. The Eton mess was most popular, waitress served, which left no time for photographs sadly.

Overall the day went without major mishap, although we learned many lessons from the small cock-ups along the way…

  • I couldn’t find kebab skewers for love or money and had to get the groom to phone a friend to bring them
  • The tablecloths (that I commissioned) arrived late and were not right. The couple ended up having to hire eight extra round cloths from the venue. I was rather mortified as I hadn’t checked them when they were delivered to my house.
  • Small items were forgotten…the blades for the hand whisk, a lemon squeezer…just little things
  • We had no waste water bucket for the out-pipe of the sink (I’m afraid we left a rather waterlogged lawn for Caroline) but when I asked what other caterers did she told me that no one else had ever ordered a sink unit. I asked her what they did then for washing up, hand washing etc? She didn’t know but stated that the food was already prepared when it arrived on site. I felt rather proud of our little team and the fact that everything was freshly made.
  • I think also I would need to check that I am in a professional catering marquee. Some of the stress came from not knowing whether I would have anywhere to cook in the morning.
  • Caroline will hate me because I forgot to take our bin bags home with us
  • And finally there was the coffee debacle. Our waitresses, plus Caroline’s must have toured the marquee pot in hand a dozen times. Still people came out saying they’d had no coffee. The problem was the sun came out briefly so people disappeared from the tables. We made tea and coffee until the boiler ran out of water and STILL people said they’d not had coffee! We could have stayed serving and making coffee all night but at 7pm the hog roast man arrived to set up for the evening so we had to call it a day and finish packing up.

Bev looked radiant and her day was (I hope) perfect…except the damn rain which we couldn’t have predicted. At the end she hugged me and said “oh Denise, thank you”….which meant the world to me.We arrived home at about 9pm. Too wired to sleep we ordered pizza (which we sat eating at 11pm with a couple of glasses of wine) before collapsing into bed after midnight slughtly drunk, very tired but happy we’d done a good job.

Its been a crazy month, but totally worth it. I love this job ūüôā

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Four weddings and a festival

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

Cakes galore!

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!!

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The Irrational Season

No, i‚Äôm not referring to strange voting strategies, Olympic hype or Jubilee madness when talk about what Madeleine L’Engle calls the irrational season, instead I refer to marriage.I read this passage at the last wedding I attended, my brothers last year,

But ultimately there comes a moment when a decision must be made. Ultimately two people who love each other must ask themselves how much they hope for as their love grows and deepens, and how much risk they are willing to take…It is indeed a fearful gamble…Because it is the nature of love to create, a marriage itself is something which has to be created, so that, together we become a new creature.

To marry is the biggest risk in human relations that a person can take…

If we commit ourselves to one person for life this is not, as many people think, a rejection of freedom; rather it demands the courage to move into all the risks of freedom, and the risk of love which is permanent; into that love which is not possession, but participation…It takes a lifetime to learn another person…

When love is not possession, but participation, then it is part of that co-creation which is our human calling, and which implies such risk that it is often rejected.

We kicked off our very own ‘irrational season’ this weekend with the first big function of the summer.

Jonathon and Viv’s wedding was held at Nant Gwynant, a campsite with a stunning complex of converted barns in the middle of North Wales. The beautiful, dramatic, lakeside location is undeniably scenic, surrounded by a circle of¬† craggy mountain peaks rising and falling and is the perfect backdrop for a wedding. Having said this, the location is not for the faint hearted and only the brave and hardy would take a risk on the weather so early in the season. This is because the ample guest accommodation is in tents, camper vans or the bunk house above the barn! You could reasonably predict that a mid-summer wedding would have warm dry weather, but not so early May.

Luckily for the wedding party the weather was good to them. It was dry and mostly sunny, although the temperature was not so forgiving. We all shivered even in the kitchen where our hands went numb chopping tomatoes and avocados. Eventually we decided to light the open fire which warmed us up a little.

In the main barn a fire roared, but it needed a room full of bodies to really stop it being so chilly. The hall and kitchen acted as a wind tunnel funneling an icy breeze through the building. Ladies in strappy dresses shivered, including the bride who looked beautiful in her blue flowered dress but stood wrapped in a cosy shawl by our kitchen fire as she took a few moments to compose herself.

I didn’t envy the guests their tents.

The menu for the event was a two course vegetarian feast for 100. The bride and groom shunned the meat since they and lots of their friends were vegetarian, opting instead for a hearty choice of universally popular Vegetarian favourites and a few specials of my own.

We served a range of tapas style starters, plus home-made bread and extra buns. A white bean and traditional hummus sat side by side, a platter of marinated olives from Petros, goats cheese pearls with chill & garlic and herbs from Y Cwt Caws, semi-dried tomatoes with garlic/oak smoked tomatoes from the tomato stall, guacamole, baba ghanoush with smoked derimon paprika

One of five huge mezze platters

I made so many tarts I was sick to death of rolling pastry….Nantmor wild mushroom and thyme; asparagus and parmesan; tomato, red onion, basil and Welsh cheddar; Savory tatin with potato, cherry toms and feta from Y Cwt Caws, garden herbs and wild garlic with feta and a section of very hearty salads…..oasted beetroot, goats cheese and pomegranate, potato salad with French dressing, Moroccan couscous with fresh herbs, roasted vegetables, sun dried tomatoes and toasted pine nuts, Green salad, Italian farro with pesto (pearled spelt) salad.

A sample of dishes on the table

Guests baked cakes to bring for dessert, each labelled and served on one of what seemed like a hundred cake plates.I briefly wondered where they’d got them all. Surely no one person can own so many!

Cakes galore

We provided the Welsh cheese board served as either an alternative to cake, or an additional main course choice. On it were our favourites; Snowdonia black bomber, Green thunder, Y Fenni (mustard seed and ale), Camembert and Smoked brie from Derimon and green tomato chutney and red tomato relish from the tomato stall.

The piece-de-resistance was the enormous wedding cake. A huge three-tiered  chocolate creation adorned with the most amazing chocolate roses. This is a skill I have yet to master being a rather heavy-handed chef so I totally admire those with the ability and patience to create such masterpieces.

The meal finished with a selection of Clipper teas and coffee.

I was very happy with the finished table and we presumed we had plenty. It was only when my helper came into the kitchen in a panic saying

“there’s a man out there demanding more Quiche”

that we realised we’d been a victim of our own success. We made enough for a hundred and thirty, but everyone wanted some of everything!!

Lessons learned:

  • If the weather is a bit chilly people eat more.
  • No one sticks to one or two pieces of Quiche (if it looks nice and if they are eating it instead of meat)
  • bake more bread
  • and one for me…try not to cut your finger so badly it needs stitching the day you are starting wedding prep (in the end I didn’t have time for stitches so it was constantly wrapped in blue plasters and plastic gloves…but it hurt like hell and still does).

As we knocked off work and the guests (and my waitresses) ceilidh’d into the night all the stress melted away. I knew then we’d done a great job. The bride and groom were over the moon and we even got a round of applause for the food! I was extremely proud…How often does that happen at a wedding?

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Filed under baking, British food, cakes & Baking, event catering, home cooking, local produce, seasonal food, Sources and suppliers, Wedding catering, welsh cheese

Aderyn Melys cakes

Aderyn Melys, or Sweet Bird to non-Welsh speakers is a 100% vegan cupcake company. Vegan! you butter lovers exclaim, surely not. But trust me, these are no ordinary cupcakes. These cakes would put a smile on the face of the most hardened dairy worshipper and knock spots off most  ordinary cupcakes.

Aderyn Melys is based in Anglesey and run by Lynwen Lloyd Hughes. One of very few cupcake manufacturers in the UK that solely produce vegan and allergy free cakes….its by far and away the best. With her commitment to quality, organic and local ingredients and her attention to detail and presentation Lynwen is carving out something of a reputation for herself and a loyal fan base here in Wales.

Imagine the pleasure of biting into a soft, sweet, almondy Bakewell tart cupcake and discovering a secret pocket of jam in the centre, a delightful bit of buried treasure hidden beneath an almost obscene amount of rich flavoursome icing…all fluffy swirls and pretty understated decoration and perfectly finished with a cherry and some slivered almonds…you would almost be forgiven for calling the icing ‘buttery’…but there isn’t a hint of butter in sight.

The family adores them, cake with everything we say!!! So what better way to celebrate Valentines Day than to receive a special bespoke delivery of delicious and beautiful cupcakes.¬† I used the excuse of ordering them for my other half…and the kids…but I was tingling with anticipation at their arrival.

When they arrived, beautifully boxed and labelled, we all had big grins on our faces.

As a vegan Lynwen knows how hard it is to find delicious cakes and treats, so she made her own. Now she has a fabulous array of exciting flavours with which to entice cake lovers; think vanilla, chocolate, lemon, apple crumble, apple and blackcurrant crumble, victoria sponge, chocolate orange, chocolate raspberry, strawberry and vanilla, blueberry lemon, carrot cake, chocolate banana, banana and chocolate chip, chocolate mint, strawberry lemon, lemon and blackcurrant, lemon and raspberry, lemon curd, cherry Bakewell.

You’ll find it hard to make a choice with all that lot!! Lynwen offers bespoke cupcakes for all occasions and events and she also hand delivers within a 15 mile radius of Llangefni.

My box of four cakes plus delivery cost £8.00 an absolute bargain!

If you would like to order cupcakes or discuss a special occasion you can give Lynwen a call on 07759 576739 or

email:  lynwen@aderynmelys.com

or you can pop down to the Ogwen Produce market, Bethesda on the second Saturday of the month and pick some up there.

 
 

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Filed under baking, British food, cakes & Baking, local produce, produce markets, Sources and suppliers, Wedding catering

Not a vol-au-vent in sight…wedding buffet for 70

Catering for my first big wedding was as you can probably imagine both nerve-wracking and exciting (in equal measures). It wasn’t as bad as it could have been though. I’d already given myself a good grounding in larger scale cooking with my little summer jaunt around the festival circuit and this really helped with the step up from domestic cooking and supper club numbers to what was at times industrial quantities! Not only did it teach me that there is more to cooking for large numbers than just tripling the recipe but also that it takes just as long to make a cake for 6 as it does a cake for 56!!

Armed with this invaluable knowledge and experience I came back to plan the buffet for Cath and Scotts wedding, a job they had asked me to take earlier in the year after the supper club dinner I cooked for Cath’s parents wedding anniversary.

Over the past few months we ploughed through the planning tinkering with ideas here and there until we settled on a lovely modern British menu, with a bit of European thrown in for good measure. It was all made with my trade mark local ingredients and produce, herbs from my garden and bits and bobs I picked up from Harvest and Borough market. Luckily we were still in time for the last of the summer produce and I collected lots of cucumbers and tomatoes from Moelyci, plus red onions and pink fir apple potatoes which were delicious. I sourced gammon and chicken from my local butcher (Williams in Bangor) and the salmon from Mermaids in Llandudno, the best seafood suppliers for miles around. Blas ar Fwyd were my knights in shining armour as I struck a last-minute wholesale agreement with them for Welsh cheese, milk, cream and butter. They couldn’t reach me with their van so we arranged delivery at the local Londis who are always very willing to support me. So a big thank you to them all.

Finally Four Seasons wholesalers were very helpful with my fruit order especially as I bent their ear mercilessly about its provenance. OK so usually it goes against the grain to buy pineapple, mango and passionfruit but it’s not like I do it all the time and I’m not into depriving myself, or my customers unnecessarily but when it comes to seasonal fruit I do expect it at least to be from the British Isles. Why would I buy plums from Spain when they are plentiful here at the moment? So I did insist that the apples, pears and plums were at least from Britain, if not Wales. I don’t think that’s too much to ask.

salmon and herb tarts, Orzo salad, cheese and gammon

The menu comprised;

Home cooked local gammon with English whole grain mustard

Herb and sumac coated roast chicken

Poached salmon side with caper and dill mayonnaise

Salmon and herb tart

Tomato, red onion, basil and cheddar tart

Old English fidget pie

more buffet

A simple bowl of locally grown tomatoes. So sweet and juicy they needed nothing more to accompany them

Orzo and oak smoked tomato salad

Couscous with lemon, roasted garlic courgettes and herbs

Winter slaw with Nigella seeds

Potato salad two ways

Local beef tomatoes with buffalo mozzarella, basil and balsamic vinegar

Welsh cheese board with home-made chutney and crackers

Tropical fruit Pavlova’s

tropical fruit pavlova's...one guest confessed "they were so nice I had to have 3"

Blackcurrant and Cassis baked cheesecake

fresh fruit salad

Mon ar Lwy vanilla ice-cream

and not forgetting the obligatory wedding cupcakes!

If you have an event you would like catered for or would like more information please contact me on the usual Moel Faban Secret Supper Club email address, or phone number….or alternately refer to the new private dining and event catering heading above for more on the types of events we can cook for…

Look forward to hearing from you

Denise x

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Filed under baking, British food, Butchers, event catering, home cooking, local produce, Sources and suppliers, Uncategorized, Wedding catering