EMILY JENNINGS

Allergies	8 x vegetarian 7 x vegan 1 x no lactose 1 x no lactose/gluten 1 x no nuts
Starter x 77	Mixed platter of blackened sivri biber, sujuk and spiced chick peas Su Pide, ezme, muhammara G N Su Se
Main x 60	Lamb moussaka M
Main (GLUTEN & DAIRY FREE) x 2	Lamb moussaka (without white sauce)
Main (VEGETARIAN/VEGAN) x 15	Roasted aubergine, miso, rhubarb molasses, dried lime gremolata S Se
Sides x76	Roasted beetroot, chestnut, tahini, sesame Se Kale, apple, za’atar, sultana salad Se
Sides (NUT ALLERGY) x 1	Roasted beetroot, chestnut, yoghurt M Kale, apple, sultana salad
Allergen key	G = Gluten \| E = Egg \| M = Milk \| N = Nuts \| C = Crustaceans F = Fish \| Mo = Molluscs \| P = Peanuts \| S = Soy \| Ce = Celery/Celeriac \| Mu = Mustard \| Se = Sesame Su = Sulphites \| L = Lupin **All dishes are prepared in a kitchen which handles a variety of ingredients. We are also using a third-party kitchen on site for final food preparation and service. We therefore cannot guarantee that there won't be small traces of nuts and other allergens.**

Prep @ Studio Z, Arch 37, Orphans Yard, Brixton, SW9 8QB

WHAT	WHO	WHEN	START	FINISH
Head Chef	Ross Jones	20/02 & 21/02	09:00	17:00
Sous chef	Danny Jack	20/02 & 21/02	09:00	17:00

Back of house @ Hoxton Hall, 130 Hoxton Street, London E1 6SH

WHAT	WHO	START	FINISH	CONTACT	NOTES
Head chef	Ross Jones	12:00	21:00	07727 936 631
Sous chef	Danny Jack	09:30	19:30	07892 871 799	Finish time may be later
Sous chef	Moo Jevons	14:00	19:30	07885 388 676	Finish time may be later

Front of house @ Hoxton Hall, 130 Hoxton Street, London E1 6SH

WHAT	WHO	START	FINISH	CONTACT	NOTES
Manager	Dita Rosted	14:00	20:00	07944 113 696	Finish time may be later
Waiter	Dita Rosted #1	14:00	19:30	TBC	Finish time may be later
Waiter	Dita Rosted #2	14:00	19:30	TBC	Finish time may be later
Waiter	Dita Rosted #3	14:00	19:30	TBC	Finish time may be later
Waiter	Dita Rosted #4	14:00	19:30	TBC	Finish time may be later

WHEN	WHAT	WHO
Saturday 22nd February
10:00	Equipment delivered	Hallmark Yahire
10:30	Florist arrives	n/a
11:00	Head chef arrive at client site	Ross & Danny
13:00	Manager and waiters arrive at client site	Dita Rosted
14:00	Sous chef arrives at client site	Moo Jevons
14:45	Reception party arrives Prosecco served in studio	Client
15:00	Guests arrive	Client
15:40	Call to sit	Usher
15:55	B&G welcomed	Client
16:00	Starter served	All
16:45	Starter cleared	All
16:55	Main served	All
17:40	Main cleared	All
17:40-18:10	Speeches	Client
18:10	Guests move to studio Last drinks served at table	Usher
18:20	Cake cutting	B&G
19:00	Evening guests	Client
19:00-20:00	Equipment collected	Hallmark
19:30	Sous chefs depart FOH staff depart	Dany, Moo, Dita
21:00	Head chef departs	Ross

BOH	Kitchen to be set up in hallway with access to kitchenette. This area will be screened as guests arrive. Oven and prep tables set up in main kitchen space.
FOH	Tables and chairs will be set out by Yahire. Florist will begin in studio, before setting out table decorations. FOH then set out linens, napkins, place settings. Glassware: 1 x white, 1 x red, 1 x highball Cutlery: starter knife & fork, main knife & fork Crockery: 10 inch starter plate, 12 inch main plate Sparkling water: 3 per table, 2 on top table Reception: pre-pour prosecco and hand to guests upon arrival. Advise guests to leave empty glasses as they enter the main dining room after the reception is finished. Wine: Pour prior to meal, in between courses and after meal. Do not leave bottles on table. Toast: Pre-pour toast off-table and serve to guests using large trays. Corkage: no drinks to be served after cake has been cut (18:20) Leftover wine to be left in kitchenette.
Service	Main meal served on a mix of Seven Cherries and hired platters Starter and main course are both served sharing: see menu for details
Staff food	Please eat lunch prior to work. Light snacks will be provided. There may be extra food after the shift but this cannot always be guaranteed.
Staff break	All staff to take 20 mins break every six hours, as directed by your manager
Uniform	BOH: chef jacket or clean t-shirt, smart jeans or trousers, clean trainers or shoes, apron, knives FOH: black t-shirt, black jeans or trousers, smart trainers or shoes
Recycling and waste	Use recycling bins as provided Do not break down wine boxes Never mix food waste and recycling Any surplus food to be eaten by staff or left in client's fridge Food waste will be removed if no compost bin is provided

CLIENT	Emily Jennings
Event type	Wedding
Event timings	15:00 - 01:00
Staff timings	14:00 - 19:30
Guests	77 adults
Address	Hoxton Hall, 130 Hoxton Street, London E1 6SH
Event manager	Ross Jones \| 07727 936 631
Front of house manager	Dita Rosted \| 07944 113 696
Head chef	Ross Jones \| 07727 936 631
Client	Emily Jennings \| TBC
Equipment hire	Hallmark \| 020 8291 9339

Saturday 22nd February 2020

INTRO

EVENT DETAILS

FOOD

DRINK

STAFF

EVENT SCHEDULE

SETUP AND HOUSEKEEPING

EQUIPMENT

SEATING PLAN

VENUE PICTURES

WHEN	WHO	WHAT
Reception	Client	30 x Freixenet Prosecco Sparkling water Elderflower cordial (alternative to prosecco0
Meal	Client	36 x Glenridge Marlborough Sauvignon Blanc 36 x Camino del Angel Cabernet Sauvignon 26 x Harrogate Sparkling Water
Toast	Client	20 x Freixenet Prosecco White
Evening	Pay bar	n/a