Royal Dock Yard Chatham hosts Thanksgiving Celebrations
Royal Dock Yard Chatham hosts Thanksgiving celebrations saw the staff of Xchanging come together to celebrate thanksgiving.
Thanksgiving celebration held on the 24th November for Xchanging based in Chatham Maritime area of the old Royal Navy Dockyard in Chatham. We catered for them last year and were very pleased that they asked us to cater for them again as they were celebrating the Americans Thanksgiving.
The wind was very strong with a bitter edge to it and getting all our food ready for this function of 300 people for a service starting from 12.00hours was proving to be very difficult. The catering team consisted of Marriane, Aurelija and myself, Anthony.
We were pleased to say that we eventually had all the food cooked and presented in our new electrical hot plates and the staff bravely queued for their dinner which was served on time.
Roasted Hog Roast with two flavours of Sausage, our lovely crackling, and apple sauce, rolls, with roasted new potatoes in rosemary and garlic and loose leaf salad, pasta salad, tomato and mozzarella and creamy handmade coleslaw.
The vegetarian option was stuffed peppers with roasted root vegetables spice and rice and Spanish quiche
Everyone was served by about 2.30 and we were thanked by the staff before leaving
Harold Wood Cricket Ground stages 40th birthday party
40th birthday party for Ashley Spring
Harold Wood Cricket Ground stages 40th birthday party, friends and family gathered at the pavillion to celebrate the 40th birthday of Mr Ashley Spring. Harold Wood has been the centre for cricket since 1896 bringing together the local community. Set in a rural village the cricket ground bought together the agricultural as well as the railway community.
Establishing the Ground
By 1934 thanks to the donation of a field by a local landowner the ‘Harold Wood Cricket Ground’ was finally established. In order to improve facilities the local council provided the pavilion seen today. With this in mind the cricket ground continues to bring the community together.
We had been hired to cater the party with 50 guests so planning is essential for our teams. We need to ensure that the meat is ordered in advance, we always use the Butcher of Brogdale. On this occasion lamb was the meat of choice along with our accompanying side dishes.
Preparing the feast
Chef and his team arrived at the venue early in the morning and up went the awning and the hog roast machine was ready. Chef prepared the lamb and set it to cook regularly basting to ensure that it was succulent and tender. All our side dishes are prepared with fresh ingrediants and where possible, created on site. For this reason we can be certain our dishes are fresh.
The host and guests slowly arrived into the pavilion along with the family. The aroma of roasting lamb drew people out to the carpark, our team enjoys demonstrating how their food is cooked. Chef and his team really enjoy meeting guests although sometimes we have to focus on the food. Otherwise the food may not be ready and its very important to us that we are ready to serve at the appointed time.
We were ready, our serving dishes were filled with enough food to feed 50 hungry party goers. Experience tells us to bring extra as our tasty meals always bring people back for seconds. Notably we had guests coming back for thirds, fourths and even fifths of our tender lamb with the accompanying side dishes. Usually if we have some left overs we plate them up and leave them for guests to help themselves. Unfortunately there were no left over food at this party as a result our chef and his team were thrilled.
Succulent Pig and Aroung hog roast would like to wish Ashley Spring a happy birthday, a great host with a wonderful family.
Faversham Hop festival opened for business on Saturday and Sunday. People flocked to the festival to enjoy the great atmosphere.
Live music and entertainment was spread out across the centre of Faversham. Walking into Preston Street was a sea of people listening to the great bands playing live.
Also along the way were a variety of stalls along with the great aromas of cooking food, along with sweet treats.
In addition five stages played host to lots of bands playing their own live music for the appreciation of their audiences. The entire festival was good natured, filled with fun and laughter.
Preston Street was filled with people buying from a variety of stalls from sweets to savoury.
In addition the strong aroma of hops and a variety of beers and ciders added to the ambience.
Hearing the sounds of drums and violins as well as the accordian the Morris Dancers were working hard.
Reproducing their traditional rythmic steps and moves shows just how fit these dancers are.
Available was a huge variety of food on offer, particularly popular were the Hog Roast and barbeque.
Situated at the top of Preston Street Chef Stephen set up the Succulent Pig hog roast machine and prepared to cook. Chef arrived early to have the hog roasts ready, slowly cooking until cooked to perfection. Accompanying this were three varietys of the Butcher of Brogdale own sausages.
Served in a bun they were the perfect hog dog. Chef and his assistant were busy all day serving new customers as well as old friends from last year. Most popular was the hog roast roll with sage and onion stuffing.
The Hop Festival organisers had made sure that there was enough space for people to move freely. Visitors roamed around the festival as well as pausing to listen to the wide variety of music playing the music.b On the way their were a number of refueling stops with all the pubs welcoming people in for a top up. There was an opportunity for new performers to showcase their music to a very appreciative audience. In addition were the regular bands and singers with their dedicated followers waiting to dance and sing along to the music.
Visiting the Faversham Hop festival has become a must do on the annual calendar with Succulent Pig Hog Roast have been regular supporters. Visitors came by coach, by car and by rail or by foot and poured into the festival ready to enjoy themselves. Consequently stalls were busy selling products from face creams to writing your last will and testament. Noteworthy the hop twines were popular with lots of visitors walking with them twined around their heads. As well as the hops there were amazing hats once again popular with visitors, producing lots of smiles.
The wonderful event is well organised and safe, a credit to the security teams as well as to the organisers. Sad this one has ended but already looking forward to next year.
Guests gather Wedding Celebrations begin
Guests gather wedding celebrations begin as friends and family come together. Friends and family gather from across the UK as well as Poland for the wedding of this wonderful couple.
This wedding would include 190 guests so in light of the large numbers planning started early. We arranged a home consultation visit and together with the happy couple the planning started. Together we created their wedding plan from the evening before the special day until the last minute when guests left. The couple had already booked their venue and together we planned menus in addition we would furnish the venue with tables, chairs and crockery. Plan completed in addition a step by step itinerary of the day for the front of house team to provide full management on the day. Wedding Reception package completed including the hire of glass ware, tables and chairs, decorations, cutlery and crockery.
Preparing the Menu
Chef and his catering team arrived at the venue with enough time to slow cook the hog roast in our own marinade. Slow cooking as well as regular basting gives the hog roast that distinctive succulent flavour. In addition the team prepared a range of our own canapés as well as the salad dishes. With our own recipe garlic roasted, delicious, and finally dessert of white chocolate and raspberry brûlée cheese cake to finish the feast. The barbecue was ready to cook 180 sausages including pork and sage, lamb and mint and the slightly spicy hot rod. In addition chef cooked beef burgers, cajun and BBQ chickens with peppers and onions, and roasted halloumi cheese.
Wedding and Reception
Guests gather wedding celebrations begin, and waiting at door the front of house team ready with drinks. Waiting for the Bride and Groom the team circulated with trays of canapés and welcomed the guests. The happy couple arrived and greeted their guests with glasses of champagne. The food was ready, family friends, the bride and groom took their places at table, our team served the main course.
The food was delicious and the white chocolate and raspberry brûlée cheese cake add sweetness to a truly sweet event. Later that evening an ice cream van had been hired to attend we were treated to an ice cream.
It was a privilege to work for such a wonderful couple. Succulent Pig staff would like to wish them a long and happy life together.