BIRCH Catering

01/09/2024

congratulations G&D ✨

30/08/2024

21/08/2024

scallops with curry spices, cauliflower and apple

18/08/2024

we can’t wait to meet all of the lovely couples attending the Hilles House wedding open day on the 8th september! if you would like to attend but haven’t booked a place, follow the link below:

https://www.eventbrite.co.uk/e/hilles-house-wedding-open-day-sunday-the-8th-september-100-pm-to-400pm-tickets-981865384797

14/08/2024

a beautiful al fresco rehearsal dinner earlier this is summer ✨ why limit the celebrations to the wedding day? with an intimate dinner the night before, and brunch the day after, you can make the most of your time with loved ones during your wedding weekend 💕

11/08/2024

congratulations L&O ✨

06/08/2024

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“We’ve only got 20 minutes for canapés / pre dinner nibbles”
No problem 🫡👩🏻‍🍳🏃🏻💨

We structure our menus and team to your wants and wishes. Enquire now and choose BIRCH for your next event.

01/08/2024

july ⛅️🌤️☀️

30/07/2024

HOST YOUR NEXT EVENT WITH US

Now taking bookings for 2025 🥂🍾

Allow our dedicated team to help make your event a total success. No need to worry when we’re on hand ✨

[email protected]

25/07/2024

Strawberry cheesecake, meringue, daiquiri jelly, lemon balm & oat cake base 🍓🍓🍓

17/07/2024

savoury cheesecake, cherry tomato, charcoal crumb and sesame brittle

12/07/2024

congratulations H&M ✨

09/07/2024

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🍋🥑🌶️ CANAPÉS 🍤🦪🫒

The perfect way to kick start your event!
From sashimi tuna to honey glazed cocktail sausages. We serve a wide variety of bite size delectables to suit your event, theme and tastes.

Hands up for the mini yorkie pud 🙋🏻‍♀️. After 25 years, it’s still a firm favourite ✨

07/07/2024

2015 fewer greys and healthier hair lines 🤣👴🏻👨🏼‍🦳

03/07/2024

🍋🍾🍸SUMMER 😎🥂🎪

Front of house team, bar staff & catering chefs. We help our clients to turn their wants and wishes into exceptional events.

28/06/2024

A great evening last week 🦞🦞🦞🦞.

22/06/2024

Goat’s Cheese Cheesecake, Sesame Brittle, Sun Dried Tomato & Basil ⭐️🌿🍅

Remember this one ?
That brittle caused me so many grey hairs but we pulled it off 💪🏼😂.

21/06/2024

Panna Cotta 🍮🍮🍮🍮🍮🍮🍮🍮🍮🍮🍮

13/06/2024

Look at these wee babas! Gosh these early days of Birch Catering- all of the hours, stress, fun and delirium that went into them. As with any business, there were sacrifices made, milestones missed and storms weathered- but we’re still here and still loving what we do💪🏼 🌞🍱🫚🦪✨🚛🥂💐

10/06/2024

Join us for a feast fit for a king on Saturday 22nd June! 🦞

We’ve teamed up with the fabulous for an evening dedicated to Champagne, Wine and Lobster - a truly decadent summer treat 🍾 We’ll start things off with a fizz- fuelled bang with Champagne on arrival, followed by a delicious feast of lobster and accompaniments, perfectly paired with half a bottle of Joseph Pascal 👌🏻 Eton Mess to round things off nicely? Be rude not to! 🍓

Grab your ticket via the link in bio - numbers are limited, so be quick!

07/06/2024

It’s that time of year again! The hedge fruits are in abundance, elderflower is exploding & the champagne wedding receptions are popping 🍾. We absolutely love this dessert 😍. Seasonal British fruits entombed in an elderflower & champagne jelly. Served with ice cream or an orange syllabub ⭐️🍓🫐.

07/06/2024

My first podcast! Thank you so much for having me Granger ⭐️ I was very nervous but if you’d like to listen to me rambling on about how amazing my team are 👇🏼 Click on the link below.

BizSmart Gloucestershire

🎙️ In today's episode, we delve into the culinary and hospitality journey of Wesley Birch, who has masterfully blended catering expertise with pub management to create thriving businesses.

Wesley Birch, founder of Birch Catering and the thriving Ship Inn Pub in Miserden, joins us to share his secrets on building a strong team and fostering a culture of continuous improvement and quality. From starting Birch Catering in his uncle's kitchen to acquiring and revitalising The Ship Inn Pub during the pandemic.

Wesley’s journey is nothing short of inspirational.

His approach to leadership emphasises teamwork, communication, and investing in people, which has led to a successful business model.

Throughout the episode, Wesley discusses the importance of building a team with people who share the business's core values and vision.

He emphasises the significance of hiring through recommendations and nurturing a culture where everyone feels they have a stake in the business's success.

So, let’s now dive into the inspiring journey of culinary excellence, quality focus, leadership, and a 3 week waiting list for lunch, with Wesley Birch.

You can listen to the full episode here 👉🏻 https://scaleupradio.libsyn.com/

Scaling up your business isn't easy, and can be a little daunting. Let ScaleUp Radio make it a little easier for you. With guests who have been where you are now, and can offer their thoughts and advice on several aspects of business. ScaleUp Radio is the business podcast you've been waiting for. If...

04/06/2024

www.birchcatering.com 🥂🍾

20/05/2024

We cherish our Mondays together, after another busy weekend of events 🙏🏼❤️. The littlest one starts school in September, so we’ve tried to go to different places with her and spend a little time together every Monday. Today we went to Yate. A lovely big park with lots of play areas and a gert pond full of ducks. Even treated Mrs B to brekkie! Hope you’ve all had a great day people 🙌🏼⭐️.

19/05/2024

Cooking demo recipe
We’ll be demonstrating how to make the perfect crème brûlée (in our opinion, of course).
Serves 4
1 pint of double cream
125g of caster sugar
6 egg yolks
A table spoon of vanilla paste / 1 vanilla pod if you’re willing to remortgage your house to make this better 🤣.

Pour the cream & vanilla paste into a pan and bring to a gentle simmer. If you’re using a vanilla pod - split it length ways and scrape out the seeds. Put the seeds and pod into the cream. Scraping the seeds out helps to infuse the vanilla flavour.
Mix the egg yolks and sugar until well mixed. Do not whisk or make a sabayon!
Pour the heated cream and infused vanilla over the egg yolk and sugar mixture. Stir continuously until all the ingredients create a loose custard.
Cling film the hot mixture and allow to cool on the side for an hour. Skim the frothy layer off the top and pass through a fine sieve. Chill overnight and give it a good stir before pouring into your moulds. Preheat the oven to 120oc and pop your custard pots in a Bain Marie with the water half way up the dishes (hot water bath to me and you). Quickly run a blow torch over the top for a second before baking, to create a water like, smooth service. Cook in the oven for around 25 minutes or until the custard no longer wobbles when you tap the tray. Pull the whole tray out of the oven and leave on the side for 30 minutes to cool slightly. Be careful of the now boiling water remaining in your tray. Pull them out of the tray, cover with cling film and into the fridge. Be careful not to let the cling film touch the custard or it will ruin your perfect surface. Once cold and set, sprinkle an unhealthy amount of caster sugar over the top. In the palm of one hand, gently twist the set custard pots continuously at a slight angle whilst running a blowtorch over the top to burn the sugar. Once a light Smokey layer of melted sugar coats the surface, place to one side for a few minutes to allow the sugar to cool and form a hard glazed surface. Do not spill the molten sugar on your hand! It will instantly feel like you’ve fallen into Mount Vesuvius! Allow your guests to smash & eat 👌🏼🍮

17/05/2024

first customer of the weekend! come and see us in fawkes place all weekend serving loaded fries 🔥🔥

13/05/2024

tomato and mozzarella arancini with gremolata mayonnaise

08/05/2024

FREE COOKERY DEMO
Wes Birch - BIRCH Catering and The Ship Inn - Brimscombe says
‘I’ll be showing how we make our decadent beetroot gravlax and horseradish blinis, as well as how to make the perfect crème brûlée
(in my opinion, of course!).’’
Saturday May 18th 3 PM Lansdown hall

08/05/2024

C&C

30/04/2024

tandoori chicken skewer with raita