We work in marquees, rustic venues and barns. Serving mainly sharing style food. We work with couples who want the flexibility to do exactly what they want on thier day, with their choice of food and venue. We cook a range of food styles; from Middle Eastern Food, Asian, Charcoal Barbecues and whole joints roasted over fire and smoke.
William Barthorpe is a Conran trained chef whose team rise to the challenge of producing the food that you want. Sarah Barthorpe, also Conran trained runs an experienced team of regular staff. They are passionate about fresh food and you get their passion and sole attention from the first meeting to the finish of an event.
William Barthorpe is a Conran trained chef whose team rise to the challenge of producing the food that you want. Sarah Barthorpe, also Conran trained runs an experienced team of regular staff. They are passionate about fresh food and you get their passion and sole attention from the first meeting to the finish of an event.
Services
Wedding Catering
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The majority of our couples have their receptions in marquees and a few unusual rustic venues / barns as we work with couples who want the flexibility to do exactly what they want with the venue and their food. Cooking fresh food for 100 plus guests in a tent is an acquired skill. It would be easier to prepare and cook it off site however that goes against our principles as fresh food tastes better when it has just been prepared and cooked.
Events Catering
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We prepare and cook freshly on site as you would expect from a good restaurant, we do not cook elsewhere and reheat. Logistically bringing a restaurant to your marquee is a massive undertaking - we have ovens, sinks, water potable pipes (a hosepipe is illegal!) burners and charcoal BBQs, Argentinian meat racks and massive char grill plates.
Lazy Suzan Hire
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Fifteen are 32 inches in diameter to fit 5'6 round tables, and one slightly bigger to suit a 6' table. We have crisp white linen and a bright multicoloured sari material Any linen can be supplied by you to match your colour scheme and we, or you can cut it to size and upholstery staple it on. The nature of attaching the linen to the susans means that if you put your head on the table you might see a wisp of cloth hanging down.
Charcoal Barbecues and Whole Joints of Roasted Meat
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As wedding caterers able to cook fresh food for up to 250 guests, we use four large barrel charcoal barbecues. As well as two Argentinian style spits. Cooking over lump wood charcoal supplemented with our own apple and cherry wood. We roast and smoke whole joints, butterflied marinated legs of English lamb, ribs of beef or chickens served whole to the table.
Vegetarian and Vegan Food
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We have always cooked vegetarian food, however since our eldest son returned from university as a very vocal vegan we have become more vegetarian than meat eaters. Eating a plant based diet during the week.
Whether it is a range of in season vegetables, using Ottolehngi as an influence particularly his latest book Flavour or southern Indian curries and dahls, we have had the time during lockdown to cook plant based meals from scratch and only occasionally buying in processed vegan ready foods for the freezer to use when time is short.Many of Ottolenghi's / middle eastern recipes are plant based and can easily be adapted to be vegan.
Whether it is a range of in season vegetables, using Ottolehngi as an influence particularly his latest book Flavour or southern Indian curries and dahls, we have had the time during lockdown to cook plant based meals from scratch and only occasionally buying in processed vegan ready foods for the freezer to use when time is short.Many of Ottolenghi's / middle eastern recipes are plant based and can easily be adapted to be vegan.
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