RECIPES TO TRY THIS MONTH

WATERCRESS AND HAZELNUT PESTO

1 bag or bunch watercress, (washed, no stalks)
2 cloves of garlic, crushed
2 tablespoons finely grated parmesan
2 tablespoons hazelnuts (or cobnuts
5- 6 tablespoons extra virgin rapeseed oil
5 mint leaves half a lemon (juice and zest )

Salt & pepper to taste Blend all the ingredients except the oil and cheese in a food processor and blitz for approximately 10 seconds. Add the oil and blend until smooth, stir in the cheese. Season to taste. Store in a sealed jar with a layer of rapeseed oil on top. Keeps for a week in the fridge.

APPLE BRAMBLE WITH VANILLA

2 ounces gin
1 ounce lemon juice
Half ounce crème de mure
2 fresh blackberries muddled with vanilla sugar syrup till smooth
1 slice lemon

Chill tumbler. Shake the gin, lemon juice and blackberry sugar syrup with ice in a cocktail shaker. Pour mixture into the chilled glass. Top with crushed ice. Slowly pour the creme de mure over the crushed ice and decorate with a slice of lemon

 

SEPTEMBER NEWS

We’ve been busy over the summer helping people celebrate at home and at some of our favourite venues. We catered a surprise birthday party for a well known actress, hosted by her film production company. The menu was inspired by her favourite summer foods and was a relaxed affair with simply presented colourful Mediterranean dishes like goat’s cheese and garden pea frittata on a generous buffet.

A GLOUCESTERSHIRE SUMMER WEDDING

Our favourite wedding was held in Gloucestershire, the venue and gardens were the perfect setting for an English summer wedding and the menu reflected the theme with lots of fresh herbs, local ingredients and traditional English dishes. The baked fig with pistachios and wild honey served with home-made lavender and mascarpone ice- cream and rose petals was deemed most a most apt pudding for such a romantic occasion.

AMERICAN BRUNCH BOXES

One particularly fun brief was for a broadcasters summer event where we were commissioned to design a US brunch box, salt beef sandwiches, lox and cream cheese bagels, cupcakes with maple syrup frosting and iced coffee.

BERWYN TEAS

Tea is proving ever popular as an alternative event format for both private and corporate events, even into the winter months. So due to popular demand we have added a range of tea time menus to our bites menu, we have even added a December Tea which we think is a very civilised way to indulge in the holiday spirit with friends and colleagues.

PRODUCT OF THE MONTH

btemptedEvery month we’d like to suggest you try something we’ve been enjoying. This month we want to introduce you to one of our neighbours, B-tempted. They make scrumptious, bite sized morsels of gluten-free deliciousness, including chocolate cupcakes, carrot cake and our favourite, lemon drizzle. Find them at Whole Foods markets and Partridges of Sloane Square