MATT MCALLESTER – Seven Cherries

Hi all,

This is the run sheet for Matt McAllester, on Saturday 2nd November 2019.

Below is all the information you need, including menus, timings, contacts, setup, equipment lists and some other stuff you might like to know.

If you have any questions or are in any doubt about anything at all, please call me as soon as possible on 07727 936 631.

Ross

CLIENT	Matt McAllester
Event type	50th Birthday - canapés and three course seated meal
Event timings	18:00-23:30
Staff timings	16:30-23:30
Guests	31 adults
Address	48 Sellons Avenue, Harlesden, London NW10 4HH
Event manager	Ross Jones \| 07727 936 631
Head chef	Ross Jones \| 07727 936 631
Client	Matt McAllester \| 07715 531 128
Hire Equipment	Allens \| 020 8574 9600

Allergens: Unknown at present - please be diligent during service.

Canapés x 31	Masala papadams, tomato and green chilli chutney G Su M Acaraje black bean patties, courgette guacamole G Bomba de la Barcelonetta, tomato compote G M E
Starter x 31	Charred scottish squid, blood orange, chicory, artichoke Mo C London burrata, burnt oranges, pistachios M
Main x 31	Slow roasted pork belly, fennel and autumn brassicas Harissa marinated winter squash, beetroot and chocolate chutney, brassicas and green chilli Su
Sides x 31	Sea salt roasted potatoes, green and red mojo G Charred cabbage, Welsh miso, pul biber, hibiscus Seasonal green salad, house dressing Mu
Dessert x 31	Chocolate financier, frozen yoghurt, popcorn granola, quince jelly G M E N
Allergen key	G = Gluten \| E = Egg \| M = Milk \| N = Nuts \| C = Crustaceans F = Fish \| Mo = Molluscs \| P = Peanuts \| S = SoyCe = Celery/Celeriac \| Mu = Mustard \| Se = Sesame Su = Sulphites \| L = Lupin *All dishes are prepared in a kitchen which handles a variety of ingredients.* *We cannot guarantee that there won't be small traces of nuts and other allergens.*

WHEN

WHO

WHAT

Reception, meal & evening

Client

Wine

Beer

Water

Whisky

Whisky martini

Ice

Seven Cherries

5 x 12kg cubed

Back of house @ Harlesden

Front of house @ Harlesden

WHEN	WHAT	WHO
Saturday 2nd November
07:00-13:00	Hire equipment delivered	Allens
09:00	Prep	BOH
16:30	Chefs arrive at client site	Ross & Stef
16:30	Manager and waiter arrive at client site	Magnus & Henrik
17:00	Bartender arrives at client site	Angelo
18:30	Guests arrive at client site Cocktail service begins	Client
19:00	Canapé service begins
20:00	Starter served
20:30	Main course served
21:00	Dessert served
21:30	Bartender departs client site
22:30	Chefs depart client site
23:30	All staff depart client site

BOH	BOH to use client's kitchen for food prep and service
FOH	Set up bar area on first floor in bay window space Additional glassware storage and clearing in basement Unwrap all hire equipment
Service	Canapés served on Seven Cherries platters Main meal has a plated central element with sharing sides Drinks to be served on trays when guests arrive, then circulate wine as necessary Chill drinks using hired ice bins Cocktails to be served on demand
Staff food	Staff food served @ 18:00
Staff break	All staff must take 20 mins break every six hours, as directed by Manager
Uniform	BOH: smart jeans, chef jacket or white t-shirt, smart trainers FOH: smart jeans, black t-shirt, smart trainers
Recycling and waste	Use recycling bins as provided Never mix food waste and recycling Any surplus food to be eaten by staff or left in client's fridge

RUN SHEET