FOOD
Allergens: Basil, thyme, oregano, marjoram, pistachios, nuts, seeds, shellfish, coconut, abocado, banana, lentils
|
Canapés |
40 x Scotch quail’s egg with curried mayonnaise G M E Mu 40 x Mini fish and chips with tartare sauce F G M E 40 x Mary Berry's cocktail sausages Mu 40 x Smoked salmon on buckwheat blinis with creme fraiche F E M 40 x Mini Yorkshire pudding, roast beef and horseradish G E M |
|
Hot buffet SHARING |
40 x Rare roast beef 40 x Scottish haddock and spring onion fishcakes, lemon and caper mayonnaise F E M Mu 40 x New potatoes with butter and mint M |
|
Cold buffet SHARING |
40 x Coronation chicken with rice E Mu Su 40 x Honey baked ham 40 x Red rice, walnuts, dill and buttermilk M N 40 x Seasonal green leaf salad with Seven Cherries red wine vinaigrette Su |
|
Dessert PLATED |
40 x Eton Mess E M |
|
Cheese and biscuits CLIENT PROVIDING |
Local cheeses, biscuits, grapes TBC 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 |
Pimm's and lemonade Champagne Red wine White wine |
| Meal | Seven Cherries | Table water (jugs) |
STAFF
Prep @ Unit 16, Parkside Business Estate, London SE8 5JB
| WHAT | WHO | WHEN | START | FINISH |
| Head Chef | Ross Jones | 29/08 & 30/08 | 09:00 | 18:00 |
| Sous chef | Asher Wyborne | 29/08 & 30/08 | 09:00 | 18:00 |
| Sous chef | Dani Salvador | 30/08 | 09:00 | 18:00 |
| Chef de partie | Imogen Levy | 29/08 | 09:00 | 18:00 |
Back of house @ The Lodge, Durford Place, Durford Wood, Petersfield, GU31 5AL
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Head chef | Ross Jones | 10:30 | 16:30 | 07727 936 631 | Driving / Overnight / Driving |
| Sous chef | Imogen Levy | 10:30 | 16:30 | 07800 939 895 | Train / Overnight / Lift |
Front of house @ The Lodge, Durford Place, Durford Wood, Petersfield, GU31 5AL
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Manager | Dita Rosted | 10:30 | 16:30 |
07944 113 696 |
Lift / Overnight / Lift |
| Waiter | Lucie Dallas | 10:30 | 16:30 | TBC | Driving / Overnight / Driving |
| Waiter | Anna Dymowska | 10:30 | 16:30 | 07921 939 271 | Lift / Overnight / Lift |
| Waiter | Lily Sawyer | 10:30 | 16:30 | 07557 535 521 | Lift / Overnight / Lift |
EVENT SCHEDULE
| WHEN | WHAT | WHO |
| Friday 30th August | ||
| 07:30-13:30 | Hire equipment delivered | Allens Hire |
| Sunday 1st September | ||
| 10:30 |
Staff arrive at client site Set up dining and bar areas |
BOH & FOH |
| 12:30 |
Guests arrive at client site Canapé and bar service commences |
All |
| 13:15 | Call to sit | Client |
| 13:30 | Buffet served | BOH & FOH |
| 15:30 |
Buffet and bar service ends Clear down |
All |
| 16:00 | Guests depart client site | Client |
| 16:30 | Waiting staff depart client site | Lucie, Anna, Lily |
| 16:30-17:30 | Remaining staff depart client site | Ross, Dita, Imogen |
| Monday 2nd September | ||
| 07:30-13:30 | Hire equipment collected | Allens Hire |
SETUP AND HOUSEKEEPING
| BOH |
BOH to use client's garage for kitchen service - tables, ovens and hot cupboard to be set up Clearing tent adjacent to garage, tables set up for cold prep Running water available in adjacent utility room |
| FOH |
Clearing tent and utility room used for storage and clearing Bar area can also be used for glassware clearing |
| Service |
Canapés served on Seven Cherries platters Main meal served on hired platters Main meal is served as a buffet - see menu above for details Service needs to be very attentive but not stuffy |
| Staff food |
Served after main meal Pastries and fruit provided before shift begins |
| Staff break | All staff to take 20 mins break every six hours, as directed by 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 Casual but not scruffy |
| 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 |
EQUIPMENT
Highball x 50
Flute x 50
Red wine x 60
Table knife x 40
Table fork x 40
Dessert spoon x 40
Service spoon x 10
Service fork x 10
Salad tong x 5
Dinner plate 10.5" x 40
Starter plate 9" x 40
Salad bowl 22cm x 5
Oblong platter x 5
Rectangle platter x 5
Tea spoon x 40
Coffee cup x 40
Saucer x 40
Grey linen x 3
High chair x 1
Side knives x 40 (cheese)
Side plate x 40 (cheese)
Cheese knife x 2 (cheese)
PHOTOS
- Garage interior
- Garage entrance
- Clearing area location
- Reception area
- Dining marquee location
- Dining marquee location
Seating plan
