RUN SHEET
WEDNESDAY 20TH NOVEMBER 2019
Hi all,
This is the run sheet for the event that we are running on behalf of Olly Sloboda on Wednesday 20th 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
EVENT DETAILS
| CLIENT | Olly Sloboda |
| Event type | Dinner party |
| Event timings | 19:00-21:00 |
| Staff timings | 16:30-22:00 |
| Guests | 15 adults |
| Address | 15 Lyndhurst Road, London NW3 5PX |
| Event manager | Ross Jones | 07727 936 631 |
| Head chef | Ross Jones | 07727 936 631 |
| Client | Olly Sloboda | 07977 190 078 |
FOOD
Allergens: UNKNOWN
| Canapés |
15 x Masala papadams, tomato and green chilli chutney (vg) G 15 x Scallop ceviche, purple potato, fermented carrot, lobster mayo C M Mu 15 x Orzo pasta arancini, lemon, elderberry capers, parsley mayo G M E |
| Starter | 14 x Wild mushrooms on toast, elderberry capers, hollandaise G M E |
| Starter VEGAN | 1 x Wild mushrooms on toast, elderberry capers G M E |
| Main | 14 x Romney Marsh lamb shoulder, pomegranate, yoghurt, mint M |
| Main VEGAN | 1 x Rotisserie celeriac, date molasses, pickled red onions, pine nuts N Su |
| Sides |
Sea salt roasted potatoes, red mojo G Charred artichokes, zhoug, piquillo peppers Baby gem, sourdough croutons, lemon and parsley G |
| Dessert |
14 x Burnt milk panna cotta, elderberry syrup, dried lime shortbread G M |
| 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. |
DRINK
| WHEN | WHO | WHAT |
| Meal and reception | Client | Champagne
Red wine White wine Water |
STAFF
Back of house
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Head chef | Ross Jones | 17:00 | 22:00 | 07727 936 631 |
Front of house
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Waiter | Rhyanne | 17:00 | 22:00 | 07454 553 646 |
EVENT SCHEDULE
| WHEN | WHAT | WHO |
| Wednesday 20th November | ||
| 17:00 | Arrive at client site | Ross & Rhyanne |
| 17:00-19:00 | Setup table and bar | Rhyanne |
| 19:00 | Guests arrive | All |
| 19:00-19:30 | Canapés and drinks | All |
| 19:30 | Starter | All |
| 20:00 | Main | All |
| 20:30 | Dessert | All |
| 21:00 | Meal cleared | Rhyanne |
| 21:00-22:00 | Clean down | All |
| 22:00 | Staff depart client site | All |
SETUP AND HOUSEKEEPING
| BOH | BOH to use client's kitchen |
| FOH | Clearing into kitchen - TBC
Drinks service - TBC |
| Service | Canapés served on Seven Cherries platters
Main meal served on Seven Cherries platters Main meal is served sharing-style |
| Staff food | Served after main meal - please eat prior to shift |
| Staff break | All staff to take 20 mins break every six hours, as directed by Manager |
| Uniform | BOH: black t-shirt, smart jeans or trousers, clean trainers or shoes, apron, knives
FOH: black t-shirt, black jeans or trousers, smart trainers |
| 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 from site |