Birthday Buffet July 2010

At the end of July Frog Hollow catered for a wonderful Middle Eastern themed Birthday party for 88 guests.

The setting was amid rolling fields on a private farm – the massive marquee was decorated as of bedouin tent the tables were laid with brilliant blue glassware, sand coloured table cloths and adorned with hubbly bubbly pipes, colourful lanterns and twinkly tea lights.

There were palm trees and a beach bar decorated with diving equipment and surf boards to denote holidays spent in the red sea. My client had personalised one whole wall with family photographs – a real talking point.

There was also a covered ivory chill out zone with comfy seats for guests to escape to when the dance floor became too crowded.

The guests enjoyed a glass of bubbly on the grass outside the marquee and watched the setting sun over the fields.

 Guests dined on a selection of delicious Mezzes – pitta bread, hummus, byessar dip, baba ganoush and falafel with minted yoghurt.

Za’atar spiced roast rack of lamb with red wine and olive caviar

Sea bass with chermola marinade, minted pea puree, roasted vine tomatoes and coriander oil

Chickpea, aubergine and mushroom tagine

 Fattoush

Grilled honeyed baby aubergines with feta and mint

Jewelled cous cous

 

Children enjoyed chicken kebabs, crudites and scrummy chocolate brownies.

 

Zesty lemon and lime tart

Meringues with summer fruits and chantilly cream

Selection of cheeses, fruits, nuts and crackers.

 

Coffee and mint tea were served into the night.

 

 

 

Wedding Reception July 2010

 

Last weekend Frog Hollow Catered for 78 guests at a wedding reception in a private house on Hayling Island.

The 3rd of July 2010, was a wonderfully hot sunny day with just a gentle breeze – perfect for a garden wedding.

 The reception started with champagne and canapes served on the lawn.

The canapes were served by Frog Hollow Catering waiting staff on plates decorated with fresh summer flowers and drinks were served from trays just outside the marquee.

Guests chose from Lime marinated chicken skewers with coriander mayonnaise dip, Garlic and ginger marinated king prawns wrapped in mange tout, Buckwheat blinis with smoked salmon, creme fraiche and chives, chicory boats with blue cheese mousse and toasted walnuts, Caramelised red onion tartlets and Koftas on rosemary skewers with minted cucumber dip.  

The marquee was tastefully decorated with pale green and white and just  hint of pink, the tables were named with different types of birds.

Guests enjoyed a starter of Chicken liver pate with gooseberry chutney and French bread toasts, garnished with fresh local Hairspring watercress, edible pea shoot flowers and borage.

The main course was tender fillets of oriental salmon marinated in ginger, spring onions and toasted sesame with coriander and honey rice noodles, baby corn cobs and edamame beans.

Children were well catererd for at this event with homemade lasagne, chips, baby carrots and corn with  tomato ketchup – if required.

Pudding was a traditional summer favourite- Individual pavlova with lemon curd cream and local summer berries, decorated with fresh mint and a dusting of icing sugar.

Fresh coffee and tea were served to each table, before the speeches and cake cutting.

Here are a few photos of the food.