Berkeley Blog

Featuring the latest news and events from Berkeley Catering.

 

Bonfire Night Sausages

The evenings are drawing in, and Strictly Come Dancing is back on the TV, which can mean only one thing, Autumn is upon us. And Autumn means Bonfire Night, a British tradition dating back to 1605, which celebrates the failed attempt to kill King James 1.

We have asked our Head Chef Darren, for his advice on serving up a dish that will impress your friends and sustain you for an evening standing in the cold staring at the sky.

Traditionally sausages are the food of choice for Bonfire Night.
Allow two to three sausages per person.
We like Cumberland sausages but any will do.

Cooking the Sausages

We're going for low and slow method,
Pre heat the oven to 160.
Tip the sausages into a large baking tin, giving them plenty of room.
There's no need to prick them before hand.
And cook for 15 minutes.

Meanwhile make the Gravy

Use your usual gravy granules from your cupboard,
Make up your gravy as normal.
Add sliced red onions,
Plus a good slug of red wine.
Pour your gravy mixture over the sausages
Cook for a further 15 minutes

To make your Perfect Fluffy Mash

Head Chef Darren recommends using Maris Piper potatoes.
Allow a potato as big as your fist per person.
Tip them into a pan of boiling water.
Cook until soft, about 20 minutes.
Drain well.
Leave the lid off the pan and allow the potatoes to stand for two to three minutes. This allows all the excess moisture to evaporate and should stop your mash from becoming 'gloopy' and reminding your guests of school dinners.

Now get a smaller pan and add
200g of butter,
200g of single cream,
pinch of salt,
shake of white pepper (black pepper shows up in mash potato causing fussy eaters to question your culinary skills)
Add a pinch of nutmeg to bring out the flavour of your potatoes.
Simmer all this gently until the butter melts.
Mash your potatoes and slowly pour in your butter and cream mixture as you mash.

To cook the Roasted Cherry Tomatoes

Allow one per person.
Place them on a baking tray,
Drizzle with olive oil and sprinkle with sea salt.
Place in the oven with the sausages for 15 minutes.

To plate up

Simply use a 4 inch or 10 cm biscuit cutter to portion your mash,
Add a sausage and gravy to each portion and top with a cherry tomato.
Garnish with  sprigs of fresh rosemary.

Tuck in!

Then wrap up snugly and head out to one of the many displays around London and enjoy the spectacular colours in the sky above you.

Below are listed some of London's  Firework events.

http://www.standard.co.uk/goingout/attractions/london-fireworks-2016-the-best-bonfire-night-displays-around-the-capital-mapped-a3369746.html

 

A magical night overlooking the city of London…

From the iconic shard building, 25 floors up, Berkeley catering hosted one of our fantastic corporate events on a beautiful spring Thursday in March. With a canapé selection including Parma wrapped asparagus with aioli drizzle to Sage Derby with cinnamon infused honey glazed pear, we ensured that the guests taste buds were tantalised, and palates suitably refreshed. We’re delighted to have captured the incredible sunset, our talented chefs in action and fantastic canapés. We think the pictures speak for themselves…… Enjoy

 

A night with rugby legends...

It seemed like a regular rainy Tuesday but it turned out as anything but.

On Tuesday the 8th of September we teamed up with Brand Exchange and co-hosted a fantastic dinner with 40 carefully selected guests and four of the greatest rugby players of our generation - Andy Gomarsall MBE, Trevor Woodman MBE, both 2003 World Cup winners, Rob Henderson Ireland & British Lion legend & Colin Charvis Wales Capt & 94 cap legend.

We served a delicious three course meal for our VIP guests, consisting of a Temple of avocado, crab meat and prawns with sweetcorn and crab salsa starter, a mouth-watering fillet of beef on a bed of pomme rosti with wild mushroom and baby asparagus served with Madeira sauce for main course, and to send off the party in the sweetest way, we cooked up a delightful Mixed berry cheesecake with passion fruit coulis.

We are already eagerly awaiting the next event at this astonishing and beautiful hidden gem in the City. The whole night was captured by our amazing photographer from Tony H Photo.

 

A magical wedding day in July.....

On Saturday the 25th of July, Berkeley Catering took great pride in catering for the wedding of Leanne and Mark, along with their 180 guests. What a day it was! Filled with love and happiness, we celebrated the happy day with Mark and Leanne’s closest friends and family, providing a fantastic barbecue and Italian inspired buffet created by our Head Chef Tarik Mohamed.

The charming vintage themed wedding was held in a hidden forested area near Epsom Golf course with a plethora of activities for both the children and adults. To top off this magnificent event, the sun was shining beautifully from a clear ice blue sky.

The day was captured exquisitely by the incredible photographer Tony, from Tony H Photo. http://tonyharrisphotographer.co.uk

A massive congratulations to Leanne and Mark from Berkeley Catering.