A right Royal Feast…a report

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Phew… well what a night that was… to celebrate the Royal Wedding we once again returned to Yalding Gardens to host a special dinner.

It has been something of a feel good weekend with what was a second bank holiday for many and the pageantry and pomp of the wedding itself meant we wanted to celebrate the occasion in style.

When we started planning this event we felt an extra course to what we normally serve would be a fitting tribute. It was also planned it should showcase some of our great local produce. In fact we had use of some great produce from the gardens within the menu and then some more unusual products from around the county.

Well we arrived at the Gardens mid afternoon to start our final preparations as our small team all mucked in to get the venue ready.

There had been much work before hand with setting the event up as catering for nearly 50 guests in a kitchen not your own always takes some planning and we also had some running around to source some of the produce we used.

We kicked the evening off with a welcome glass of Bucks Fizz for the guests that we served out on the terrace as it was a lovely tranquil end to a sunny day.

With the welcome drink the nibbles we served some Parmesan Lollipops and then little shot glasses of chilled leek and potato soup with a tumeric kick.

Finally some of our specially sourced rye bread from the Artisan Bakery in Whitstable was used for the final nibble of cream cheese and smoked salmon on Rye.

Guests then sat promptly at 8pm and we kicked the regal dinner off in what we felt was a fitting way. Using some of the fresh young leeks from the gardens we had made pressed leek terrines. Symbolising well the royal connection as father of the groom (HRH the Prince of Wales) the humble leek is the symbol of Wales. With the terrine we served a light and delicate cobnut oil dressing and some toasted cobnuts that were sourced from Hurstwood Farm nr West Peckham. Recipe can be found here

Next came a risotto made with a vegetable stock and then at the last moment flavoured with our locally foraged wild garlic homemade pesto. The addition of mascapone and parmesan ensured a nice creamy risotto and then the addition of a pan fried “King” scallop on top meant we had our royal connection. It seemed like the wiped clean plates that came back meant we had some satisfied guests already.

The main course next we had decided to serve some new season “Spring” lamb. I have in the past tasted some Highgrove estate lamb and the meat we served I have to say compared favourably. Glovers provided us with our chosen cut – the chump and this was roasted and rested to ensure it was served pink and accompanied by some fresh garden spinach and a creamy Gratin Dauphinoise. It was no mean feat to serve all the guests quickly and the team gelled well to ensure this.

Next we served the cheese course, we decided to serve what has become a favourite at our dinners, our local cheddar…Winterdale Shaw.  Cheese-maker Robin Betts has built an impressive little empire with his cheese producing farm and it was on this occasion served with some specially made Banana and Date chutney and our special homemade porridge oat biscuits that seem to be a continued hit.

Finally for the pudding we wanted to showcase a marriage of garden grown rhubarb with some Cinnamon ice cream from Paddock Wood ice cream producer Taywell Ice Cream all served with a Duchy Original shortbread biscuit. Simple but designed to be a light finish to what had been a big meal.

Well as we served coffee with our homemade chocolates (we had one begging for seconds! – no names Joanna!) we began to wind down and clear up. It had been a good night and we had some satisfied guests! I also at this point must pay tribute to my amazing team who did a great job on the night!

In the kitchen Peter had allowed me the freedom to chat and talk to the guests whilst front of house Julia, Ruth, Richard (he had travelled from Oxford to assist me) and Rupert had done sterling work to serve you all
and finally the powerhouse out the back had been Cheryl on wash up… no mean feat as we had no dishwasher working and had to contend with a blocked sink at one stage.

We think it went well and back home over a couple of bottles of red wine and a late night snack of cheese and biscuits we reflected on what we hope you all found to be a successful night and a right royal feast!

Cheers

Hari Covert

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