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29/07/2024

And that is a wrap for today. Two events done ✔️. A beautiful day for two celebrations. A 90th birthday afternoon tea for some great clients, which we set up this morning and I left one team to run the event whilst I went onto another client to do a three course lunch for clients closer to home. Starter of either Gazpacho or courgette fritters with salsa, followed by lentils with roasted butternut squash or fillet of beef with accompanying salads, finished off with strawberries and strawberry and mint sorbet or dark chocolate truffle torte. Delicious. Thank you to my amazing team of girls today, fab clients and beautiful settings to work in. Team work makes the dream work.

25/07/2024

Back from holiday at 12:30, cutting up brownies by 16:30. Brownies for a celebration Box.

20/07/2024

That taste of soft centre, slight crispy top, with a sweet and chocolatey taste. A delivery of brownies to a client today for a birthday party.

13/07/2024

Well what a night, a fantastic evening we had catering at the Horn and Hound Ball in aid of the Hunt Benefit Society. 250 guests, for canapés followed by roasted sirloin plated with salads and hot new potatoes on the table, finish of with lemon tart and English strawberries, delicious. I say it every time, but I had the most amazing team working last night, who made it all such a success - thank you. The waiting team were great especially as many of them had never done the job before. A successful event all round, and all down to Niki’s hard work, we are just part of the cog that makes the wheel go round. Thank you to my suppliers and to for getting my tray order delivered on time. Now time for a well earned break for the summer holidays before we get back to it. 😊

10/07/2024

Canapé prep work for a busy weekend. Only made approximately 1,500 of these little beauties today. Little crostini’s ready for toppings. I always make my own crostini’s, so much more tastier and neater than buying them in. What’s your favourite topping? I know what mine is ☺️.

07/07/2024

Such a great weekend catering for a local farming family five minutes from home. You can’t beat going back to your roots doing good quality traditional food. Saturday evening we did a BBQ of burgers and sausages all from where you could have them plain in a bun or ‘pimped’ to your liking. I always love a gherkin with mine! Followed today, by a cold buffet lunch with cold beef, ham, poached salmon, plenty of salads and potatoes from my clients field, delicious. Puddings were British strawberries and cream, individual trifles, and home made Black Forest Gateaux with cheese and biscuits to finish. All the best parties happen in a grain shed with good honest food and farming country people. We as a community certainly know how to entertain. As ever, a big thanks goes out to my super team of helpers and great clients and suppliers.

03/07/2024

When someone dear passes, I always feel it’s important to do the best job you can to help with the send off. Once the funeral has taken place, and the person has been put to rest, those left behind can suddenly feel the reality hit of what has happened. We were part of that team today to give J the best send off. Plenty of finger sandwiches using bread, Mum’s famous fruit cake, chocolate brownies, fruit tarts and scones with clotted cream and jam. All washed down with plenty of champagne and cups of tea. Thank you to my team, who worked there socks off and to

01/07/2024

Wow, what a weekend, and as I type I’m having a well deserved cup of tea in my PJ’s, whilst Mr Smithers does the school run. The most fabulous 21st birthday party on Saturday evening, with many canapés, roast sirloin of beef, truffle chips, salad, homemade bernaise and salsa verde, finished off with a fantastic pudding with my take of a affogato using my clients vanilla ice cream with a shot of espresso martini 🍸 delicious. Yesterday was a super birthday lunch, lots of canapés, fillet of beef with salads and hot new potatoes, all finished off with strawberries, brownies and cheese. My team of girls worked their socks off this weekend to help me achieve my goals, no ‘I’ in team. A big thanks as ever goes to

29/06/2024

Just some beautiful pictures which came through this morning from my lovely client. Can you spot Mr Smithers making an appearance..?!

06/06/2024

Just a little throwback to 10 days ago. 10 days married for the newlywed’s ❤️, and 10 days since I made this little beauty.

30/05/2024

🙌🏻🙌🏻 Says it all really.

26/05/2024

Boom 💥! Just a little taster from today’s wedding. More to follow. A great day, fantastic clients, amazing team (no ‘I’ in team) ❤️

13/05/2024

Badminton 2024 ✅. Over a 1,000 sandwiches made, 450 quail scotch eggs, lots of mini Yorkshire puddings, 3 large fillets of beef, 2 large crates of asparagus plus much, much more ingredients used. Seven super clients looked after over the five days and thank goodness we had such wonderful weather. Many steps walked, not much sleep, but rewarded with some great feedback.

As ever, a great big THANK YOU to every single one of you who helped to make it such a success. You’ve all worked your socks off and I could not do this job without you.

A well deserved glass of wine with a cheeky smoke yesterday after to celebrate the end….now for the clear up and onto wedding prep. 🥰

03/05/2024

Guess the meat? Trying something a bit different today, which the end product will hopefully will act as accompaniment for this weekend’s main course. I’m cooking this leg joint slowly with oranges, red onions, garlic, seasoning, bay leaves and good dollop of duck fat. This particular meat is very lean and has hardly any body fat of its own, hence why the added duck fat. Into the oven it goes for a good few hours 🤞🏻fingers crossed for the correct results.

11/04/2024

Having made about 5,000 quail scotch eggs last year, it is great to have made it into the for an article written by . Netia only writes about the important things in life…and proper, good quality picnic 🧺 food is one of them. I’m available for autographs soon 😉🥰.

05/04/2024

The second time in a week I’ve set the fire alarm off - Pans got a little hot whilst searing the scallops, however, never panic, just open all doors and windows and carry on, it soon stopped! A birthday dinner for 14 - scallops to start with a fragrant Thai sauce, followed by beautiful venison, fondant potatoes, port and blackberry reduction, and finished off with chocolate torte, torched oranges, orange syrup and orange crisp. A great success and delicious 😋 thankful as ever for supper clients and great, hardworking helpers. **All the food shown in these pictures is my own work and not made by anyone else**

30/03/2024

Two events in one day ✅ (not the greatest of photos) Afternoon tea drop off for a birthday celebration, which included a selection of finger sandwiches, quail scotch eggs, bite size quiches, lemon posset pots, brownie bites, mini scones with cream and jam, and delicious eclairs with vanilla cream and chocolate covering. Then into this evening for a surprise retirement party. Starter of shellfish bisque or melon with Parma ham, fillet of beautiful British beef, dauphinois potatoes, rich red wine and beef reduction, and finished off with chocolate torte, chocolate ganache and blood orange sorbet. All of it delicious. Such super clients for both events today - I really get to meet the most amazing and good people doing this job. Thanks to all my helpers, they know who they are and my suppliers for superb produce Happy Easter one and all.

17/03/2024

It’s been busy, quietly behind the scenes, but felt today need a little social media post. A great day to celebrate a milestone stone birthday. Canapés, followed by beautiful British sirloin of beef, Dauphinois potatoes, red wine and beef stock reduction, lots and lots of veg, homemade lemon 🍋 tart and tiramisu to finish. Absolutely delicious. Superb clients who were a pleasure to work for, and ever grateful for fantastic helpers. ❤️. Thank as ever to my suppliers

28/02/2024

If you are going to make soup, always try and make it from scratch. Tomatoes (yes they are Dutch 🇳🇱), being roasted with seasoning, olive oil and a little sugar. Always add a little sugar to tomato based dishes as it helps the dish from having a slight bitter taste. These tomatoes are going into, what will be approximately 30 litres of soup ready for the weekend. 🍅🍅🍅🍅

25/02/2024

Lots of different eats, including quail scotch eggs, little fish & chip cones, a selection of crostini’s, poached sustainable salmon tarts, beef and Yorkshire puddings with horseradish cream, some sticky brownie bites, washed down with plenty of fizz and beer. A lovely ladies 40th birthday celebrations. Such super clients and my dream team of girls helping. 🥰🥰.

20/01/2024

Stag 🦌🦌party lunch today. Chicken liver pate, crisp breads, fig jelly, followed by fillet of beef, dauphinois potatoes finished off with bitter chocolate and orange tart. Simple ingredients, but served well. Delicious.

07/01/2024

Canapés at lunchtime, for a Sunday drinks party. Then to The Rec for Rugby by mid afternoon! 🦸🏼‍♀️. I have an amazing team of girls who back me up when needed, and today they did just that so I could head off after setting up the event to spend some quality time with my boys and share the moment of Charlie watching his first match at Bath. I’m not very good at downtime, I’m not one for coffee mornings, and a late morning in bed can be a waste of time, but this afternoon was a great tonic. Happy guests, great to be working with Sherston Wine Company again today and Bath beat Gloucester! Win, win around.

29/12/2023

And today marks the end of catering for 2023! A delivery of elevenses to the shooting field - thank you to Will my husband for doing this. Whilst myself and team headed off to cater for the funeral of a friends father. Lots of eats, quail scotch eggs, smoked salmon sandwiches, egg and cress sandwiches, little bite size quiche Lorraine, Yorkshire puddings with rare beef and horseradish cream, chicken satay, cocktail sausages in honey, brownies and Mum’s lemon 🍋 drizzle and fruit cake. Delicious. All washed down with tea/coffee and fizz supplied and served by June and her team from The Sherston Wine Company. I’m not going to tell a fib, but I’m tired tonight, it has been a busy old time. Looking forward to a few days R&R, New Year’s Eve celebrations, then back to it. Wishing you all a very happy New Year, health, wealth and happiness.

22/12/2023

And that my dear friends, is not my last job for the year, but my last canapé party for 2023. Only another 3 more jobs to go! 😊 the pictures are a little snippet of what we got up to this year.

I have had an immense and successful year, for which I must thank my wonderful clients, my amazing team of helpers, and especially my husband, Mum and little Charlie. The whole team do so much work, behind the scenes and at events - prep work, school run, doing the rubbish, endless trips to varying suppliers, the list is endless. Mum has even made 300+ mince pies the past month and countless fruit cakes throughout the year. Myself and Nate have made and cooked nearly 3,000 quail scotch eggs, with many more to come next week! I haven’t even counted the Yorkshire Puddings or the quantities of cocktail sausages, kilos of beef, let alone the pints of cream used.

I have also learnt a tremendous amount, you always learn something from every event, and always take it on board, be it good, bad, indifferent. Don’t be afraid to ask for help. Not everyone will support you back, be careful whose products you use and promote - they don’t always support you or your business back. And some people can be, just simply be unkind.

My suppliers are fantastic, providing quality products and produce every time. Thank you goes to:-

Dippy for the Strawberries 🍓

Now, time for a bit of shut eye, then up early in the morning to cook a vast amount of sausage rolls.

Then I’m looking forward to a few days off, celebrating Christmas with my boys and family, catching up with friends, a bit of wine, and some time in the fresh air.

I haven’t had the time to write or send Christmas cards this year, so a big Merry Christmas 🎄 to you all. And thank you. 🤩

Peanuts xx

20/12/2023

A little lunch drop off this morning for a staff training day on an Estate not far from Pewsey. Lots of sandwiches - good traditional British ham and Coleman’s mustard, egg and cress and cheese and red onion chutney, with the ever famous quail scotch eggs (no runny yolks for this client), little bacon and cheese tarts with Mum’s mince pies to follow. Delicious.

15/12/2023

A lovely drop off this afternoon for an old employers office party obligatory quail scotch eggs, Yorkshire puddings with rare beef and horseradish cream, chicken satay, little salmon quiches, cocktail sausage, brownies and little lemon 🍋 possets. James and his great team are great local Estate Agents, based in Sherston, with a very experienced team. So if you are looking to sell or buy give them a call.

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A little bit of a notch up for this evenings event. Making mayonnaise for the sauce base of something yummy! Using @southviewenterprise eggs. My trusty @kitchenaid_uk will be 18 this summer ❤️. #mayonnaise #homemademayonnaise #summersupper

The perfect quail scotch egg (in my mind anyway). Delicious!

That was a bit more brandy than anticipated….thankfully I still have my eyebrows! 🤦🏼‍♀️ #deglazingthepan #brandyreduction #brandysauce #dinnerpartyprepwork #privatecook #caterer

Today was not the day to have a power cut when you had 200 sausages to cook, and be ready to leave at 10am. Thank god for Mum’a AGA and my gas hob! Improvise is the name of the game. #powercut #sse #improvisation #lifeofacaterer

Scallops in shells 🐚 with a little homemade garlic butter with a couple of lobster 🦞 tails on the side - the words of my son being ‘amazingly delicious!’ #openfirecooking #cookingoverfire #oaklogs #scallops #handdivedscallops #scallopsingarlicbutter

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