Formal dining added a touch of catering class: Gee and Spence had a vision for their ‘Sten do!’ with a catered formal 3 course dinner, with chef and waiting staff! Their menu was exquisite, with mains including pan fried chicken along with dijon and zesty roasted salmon and cod with orange and pine nuts…
What they came asking for
Catered 3 course dinner for a ‘Sten Do’
What is the format of their even
Formal Dining with waiting staff
What is the solution you gave them?
3 Course Dinner menu with chef and waiting staff
How many people?
14
What was the menu?
Starter
- Chicken Liver Parfait with Toasted Ciabatta and Homemade Caramelised Red Onion Chutney
- Homemade tomato and Basil Soup with Basil Pesto and Parmesan Straw
Mains
- Pan Fried Chicken Dijon, Pomme Puree, Seasonal Vegetables
- Zesty Roasted Salmon and Cod with Orange and Pine Nuts
Dessert
- Millionaires Tart
- Vegan Strawberry Cheesecake
What was involved in pulling it off?
Ordering and prep of ingredients, transport ingredients and staff to venue, cook, serve and clear up at venue
How many staff?
- 1 Prep
- 1 Chef
- 1 Serving
“We both just wanted to message just to say WOW! We’ve have the best weekend ever at Shepherds Lodge!
Lola and Jordia were absolutely incredible, they went above and beyond and made our evening so so special! The food was amazing and the service was just fab! It really made the weekend.
We wanted to attach some pictures for you to see and enjoy. Thank you once again for such a special evening.”
