Good morning blog readers just another quick update to tell you what we have been up to at Chef and Griddle this week. Both Stephen’s are out of the office this week traveling down south in the snow and ice to cater for a large event in Harrow. The traveling conditions are slightly hazardous but that will never stop them getting out at events. The main event they were traveling down for was absolutely huge , we are not allowed to say who the customers were but it was excellent. To start with they booked us to serve our classic spit roasted pig for 1500 guests as well as turkey with all the trimmings for 300 guests. They then added fish goujons with chips for 750 guests, turkey for another 200 guests and then finally Halal lamb for 130 guests.
All in all we are feeding about 3000 guests so we are going to set up a number of serving stations with two to three serving staff on each. The food is due to be served at 6pm so everything will be set up now and all the meat will be roasting away while our chefs prepare the side dishes and serving areas. Fish goujons and chips is very easy for our chefs to prepare and is a popular request once that people know we can prepare anything. The only extra equipment we need to bring is an electric powered deep fryer, we simply batter the fish and cut potatoes into slices to be fried and served into cones.
The next event they will be doing will also be in the south for a big wedding who are having our menu 5 with pork and whole roast salmon for 100 guests. This menu includes canapes and salads which we will prepare whilst the meat is roasting to be served early in the afternoon. The party will also be having a chocolate torte dessert freshly prepared on site whilst the other courses are being served, we will then dress this with whipped cream and serve it to tables. I will give you another update next week to let you know how both events went when both Steve’s are back in the office.
