Middle Eastern Themed Menu

If you are looking for inspiration for a Middle Eastern themed menu, then here is a Syrian Menu we recently did for a charity dinner at the stunning Leighton House Museum.

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Canapés
Vine leaves with roasted lamb and flavoured rice
Chicken kebabs with chilli and coriander sauce
Courgette fritters with baba ghanoush
Falafel with garlic and goats yoghurt dip

Seated Menu

Starter
Spiced grilled quail with Fattoush salad and lemon dressing

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Main Course
Slow cooked lamb with okra, garlic and onions cooked in tomato sauce
Crispy rice

Bemieh - Slow cooked lamb with okra, garlic and onions cooked in tomato sauce with crispy rice

Dessert
Caramelised wheat, filled with Lebanese cream and rose water syrup

arabic theme2

Tea, coffee and Pistachio short crust pastries with meringue cream

For more delicious menu inspiration, contact the team at Cooks & Partners
T:  020 77315282
E: enquiries@cooksandpartners.co.uk

How to make the most of your wedding tasting

20140711_151235 (640x480)1. Pre-plan
Book ahead. Many caterers have busy diaries with other events and tastings so it is important to book ahead if you want to allow yourself plenty of time for menu alterations and further sampling. Most tastings take place at the caterers kitchen which gives a good opportunity for you to meet the rest of the team and the chefs. Should this not be convenient for you, ask if they are able to come and cook in your house – this takes more planning but should certainly be possible. Arrange for the tasting to be over lunch or dinner as there will be a lot to eat! Allow 2.5 hours for a full wedding tasting.

2. What do you like to eat?
So much of the time brides and grooms worry about what their guests will want to eat at their wedding – eclipsing the main importance – what do you want to eat?! It is your day and you’re footing the bill so ensure you select a tasting menu that you like. Guests and unusual dietary requirements will naturally follow suit.

20150409_125636_resized (640x479) Arabic theme 2 (480x640) Family service style platter (640x457)

 

 

 

3. Sample a selection of food
A selection being enough to offer variety but not too much that you can’t eat it all! By sampling a selection of different canapés and dishes you get more of a feel of the caterers particular style and theming. You want to aim for a balanced menu, such as for canapés: 2 x meat, 2 x fish, 2 x vegetarian. For the main meal you might like a light fish starter, a heavier meat main and a light, palette cleansing pudding to finish. A selection also offers back-up options in case your original dish was not as expected. Your wedding planner should be able to talk you through various suggestions.

White bean soup with chorizo, crispy kale and saffron foam (640x637) Beautifully presented by Cooks & Partners20150409_134635_resized (480x640)

 

 

 

4. Images
The better the brief, the more accurate the result. Show your wedding planner what you like. Food presentation styles, cutlery, crockery, glassware, linen, table centres…. Modern or traditional? Photos say a thousand words. If you are not quite sure what you like, try and show what you don’t like. Both are good starting points!  Check out our Instagram and Facebook for some ideas.

Summer Cocktails MTV - Old Truman Brewery 0025. Drinks
If you are supplying your own drinks for the wedding ensure you bring a bottle of each to the tasting. It is important to sample the food with the wine to ensure they complement one another. Your wedding planner should be able to make additional suggestions should the pairing not be correct.

6. Bring a friend
Ensure you have a second opinion. Most tastings cater for 4 guests: Bride, Groom, Wedding Planner and assistant. Should you wish for another opinion, ask if you can bring a critic-loving friend along.

Bride & Groom - Mario & Katrin Client relationships Orangery Room view seated

 

 

 

 

7. Critic
The whole point of food tastings is to try out different food, styles, presentations and flavours. If you do not like something say so. If you would prefer the sauce on the side then now is your time to discuss it. If you rather the dish was served on a black plate as opposed to white then mention it. If these things go unsaid your event planner will be none the wiser and the key is to get it 100% correct for you on the day.

Easter Seasonal Menu Inspiration

With spring in the air, lighter evenings and a little more sunshine, we are all feeling an uplift.  Easter is around the corner and with family gatherings and April events coming up, you may be wondering what to serve your guests.  Well, we have a few menu ideas for you, but first lets see what’s in season…
Samphire rocket salad_resized (3) (600x450) Seasonal salads, radishes  (2)

 

 

 

April brings us lots of delicious seasonal British foods and plenty of green colours in the food world.  With asparagus, crisp lettuce & salad leaves, peppery rocket and watercress, salty samphire, spinach, crunchy spring onions and wild nettles.  We then have delicious Jersey Royal new potatoes, purple sprouting broccoli,  rhubarb,  spring Lamb and wood pigeon and an assortment of seafood including crab, langoustine, lobster, plaice, salmon and sea trout.

With so many awesome ingredients we’re spoilt for choice when menu planning!   Here are a few dishes to get your taste buds tingling.

Yorkshire roasted pigeon v2Smoked salmon pickled cucumber starterFor those seated lunches and dinners why not try your hand at a delicious starters of Yorkshire Dale roasted pigeon with grilled fennel, sweetcorn puree and micro cress salad 

Or, perfect for family gatherings,  a Sharing platter of Salmon – Cucumber and dill mousse with gravadlax salad, Teriyaki glazed salmon with Chinese cress, ginger and lemon grass dressing and Scottish smoked salmon with horseradish cream

For main course the traditional Easter dish is lamb and this lamb dish will surely please….Cotswold herb crusted fillet with confit of lamb breast Rosemary red wine jus, Fondant heritage potato, Purple sprouting broccoli and grilled asparagus or served up with heritage potato rosti and fresh wild leaves.

Rump of Cornish lamb with red wine jus (424x600) (2)Cotswold herb crusted fillet with confit of lamb breast  Rosemary red wine jus (450x600) (446x370)Pan fried cornish sea bass with courgette spaghettiHowever, a slightly lighter option may be your preference with Pan-fried plaice with courgette spaghetti,  Pistachio crumbs and green olive oil with lemon scented Jersey Royal potatoes

20150127_211323_resized (600x429)Easter is synonymous with chocolate and this dish will certainly place you in a chocolate coma Blackforest stack with poached cherries, cherry gel and bitter chocolate crumble.

Personally, I love Rhubarb, so for me, this would be the way to go…Vanilla pannacotta, poached rhubarb and ginger shortbread with summer flowers.Vanilla pannacotta, poached rhubarb and ginger shortbread with summer flowers

For more menu inspiration for your next event, or if you would much rather we do the catering and take away all the stress, then please get in touch on 020 77315282 or enquiries@cooksandpartners.co.uk

We look forward to hearing from you.

Cooks & Partners flying high at The View from The Shard

Cooks & Partners are thrilled to announce their new venue listing with The View from The Shard. As Western Europe’s tallest building you can’t ask for better views than this for your event.

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With a capacity for up to 400 guests for a standing reception in the summer months (300 in winter),  The View from The Shard is a perfect setting for a wide range of exclusive breakfast and evening events including availability to smaller groups for very special private seated dinners .

140929-Variety_Dynamo@TheShard-113 (1280x854)140929-Variety_Dynamo@TheShard-123 (1280x854)As you ascend at warp speed (don’t worry, it doesn’t feel like it) to the dizzying heights of 800ft or 244m, you will exit onto the first of two viewing platforms providing breath taking 360 degree views of London and beyond.  The 5456 sq. ft. of event space is split over two levels with the open air upper deck creating a perfect summer venue.  Coupled with catering from Cooks & Partners we will ensure guests have an unforgettable premium event experience.

To help match the menu with the venue, how about our delicious Burgers in the City selection. Offering a sophisticated and uber cool vibe this is bound to go hand in hand while looking out over the entirety of London town. Or for a taste of summer there’s plenty to choose from our new 2015 menus.

Herb rolled Goats Cheese with beetroot relish 2beetroot wraps with curd cheese 2Elderflower and raspberry cheesecake

 

 

Popcorn and chocolate mouse cropped-blue-berry-and-mint-pavlova-1280x914.jpg

peanut butter and choc macaroon (1280x915)For further information for The View from The Shard or Cooks & Partners event catering please contact us on 020 7731 5282 or enquiries@cooksandpartners.co.uk

 

 

 

 

 

Burgers in the City – summer menu inspiration

The Chefs at Cooks & Partners have been seeking out inspiration for the summer season to help you lighten the winter mood and think ahead to your summer events.  They haven’t let us down in the slightest!

Burgers in the CityWe bring you BURGERS IN THE CITY – classic iconic dishes with a dollop of sex appeal for a 2015 make-over.

These utterly delicious burger menus retain their informal appeal, but with much more class and sophistication, making them perfect for your summer parties and events.

As three-bite burgers they are ideal for standing receptions and garden parties.  If your venue can’t accommodate a barbecue this may just be part of the perfect solution.

Taking a little international inspiration, here’s a taster to whet your appetite:Burgers2

  • The Ibérico Pork and Chorizo Burger: Floured sour dough bap with Gloucestershire old spot pork, dried Ibérico ham and chorizo patty, roasted garlic aioli and rocket salad
  • Feta, Oregano and Chicken Burger: Black olive bun, feta, oregano and char-grilled chicken breast with cucumber, red onion and tzatziki
  • Crispy Sea Bass Burger: Brioche bun with crispy sea bass and shrimp butter, shaved fennel and sweet tomato salad
  • Mexican Spiced Burger: Cornmeal bun with a spinach, fried kidney bean and green pepper patty with guacamole, jalapeno peppers and picked red onions
  • Sweetcorn and Black Bean Burger: Halloumi, sweetcorn and black bean patty with lettuce, red onions and sliced tomatoes

We also have plenty of summer venue inspiration to help you along the way, so please do get in touch for more information…including a FANTASTIC NEW VENUE…watch this space!

enquiries@cooksandpartners.co.uk  T: 020 77315282