Hi all,
This is the run sheet for the wedding that we are running on behalf of Marcus and Brian.
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 | Marcus Stemp |
| Event type | Wedding |
| Event timings | 15:00 - 00:00 |
| Staff timings | 12:00 - 01:00
Head chef 10:00 - 00:00 Manager 10:00 - 01:00 |
| Guests | 101 adults |
| Address | The Lodge, Durford Place, Durfood Wood, Petersfield, GU31 5AL |
| Event manager | Ross Jones | 07727 936 631 |
| Front of house manager | Dita Rosted | 07944 113 696 |
| Head chef | Ross Jones | 07727 936 631 |
| Groom #1 | Marcus Stemp | 07841 597 472 |
| Groom #2 | Brian Tufte | 07739 423 179 |
| Usher | Matthew Hayes | tbc |
| Venue landline | Deborah Stemp | 01730 893 539 |
| Hire Equipment | Allens | 020 8574 9600 |
FOOD
Allergens: Basil, thyme, oregano, marjoram, pistachios, nuts, seeds, shellfish, coconut, avocado, banana
| Canapés |
101 x Chicory, smoked duck, pistachio and parsley hummus, blackberries N Su
3 x Chicory, smoked duck, salsa verde, blackberries (Scott, Erin, Lucinda) Su 101 x Sticky rice arrancini, dorset crab and lemongrass, turmeric mayo, long pepper G E M C Mu
1 x Sticky rice arrancini, lemongrass, turmeric mayo, long pepper (Carolyn) G E M Mu 101 x Deep fried pickles, mustard seed tempura, watermelon molasses, pickled watermelon skin G E M Mu Su
101 x Tamarind meringue, pineapple purée, lime salt G E |
| Starter
SHARING |
92 x Chicken schwarma, pickles, salted baby cucumber, baby leaves, black sesame tahini, garlic purée, hot sauce G Se Su 2 x Chicken schwarma, pickles, salted baby cucumber, baby leaves, garlic purée, hot sauce (Scott, Lucinda) G Su 101 x Bomba de la Barcelonetta with onion, garlic, red pepper, tomato and chick peas, slow cooked tomato sauce G E M Mu 101 x Flatbreads (no sesame), hummus, ezme G Se |
| Vegetarian starter
PLATED |
7 x Aubergine schwarma, pickles, salted baby cucumber, baby leaves, black sesame tahini, garlic purée, hot sauce G Se Su |
| Main
SHARING |
94 x Butterfly leg of lamb, soured milk, pomegranate and cucumber salsa M Su |
| Vegetarian main
PLATED |
7 x Polenta steak, goat curd, salsa verde E M Su |
| Main side dishes
SHARING |
99 x Roasted beets, walnuts, labneh, dill oil M N 2 x Roasted beets, labneh, dill oil M (Scott, Lucinda) 101 x Patatas a lo pobre: potatoes, roasted peppers, garlic, vinegar, paprika Su 99 x Yellow and green courgette, pine nuts and raisins |
| Dessert x 101 PLATED |
100 x Mango parfait, pineapple carpaccio, burnt pineapple purée, coconut velouté E M 1 x Mango parfait, pineapple carpaccio, burnt pineapple purée (Deborah) E M |
| Special meal (Robert) PLATED |
1 x Starter: Bacon scone (provided by client) G E M
1 x Main: Chicken supreme, chips and salad 1 x Dessert: Mango parfait, pineapple carpaccio, burnt pineapple purée, coconut velouté E M |
| Evening snack | 30 x Picarones: sweet potato and pumpkin donuts, cane syrup G E
30 x Bao buns, char siu pork, crispy leek G
10 x Bao buns, miso roasted aubergine, crispy leek G (Vegetarian) |
| 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 |
| Reception | Seven Cherries | Elderflower, kaffir, lychee, ginger, lemongrass and soda (non-alcoholic) (jam jar) Fruit for Pimm's and lemonade |
| Reception | Client | Mint and elderflower fizz (flute) - top up with jugs Pimm's and lemonade (jam jar) - top up with jugs Fizz (flute) |
| Toasts | Client | Existing drinks - no fizz to be served |
| Meal | Client | White wine - Picpoul de Pinet, France Red wine - Selvarossa, Italy |
| Meal | Seven Cherries | Table water (jugs) |
| Evening | Client | Red wine - Merlot, California White wine - Pinot Grigio, Italy Fizz (flute) Gin and tonic (slim highball) |
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 | 10:00 | 00:00 | 07727 936 631 | Drive / Overnight / Drive |
| Sous chef | Asher Wyborne | 10:00 | 21:30 | 07967 098 380 | Lift / Train |
| Sous chef | Dani Salvador | 12:00 | 21:30 | 07508 147 124 | Train / Train |
| Chef de partie | Imogen Levy | 13:00 | 00:00 | 07800 939 895 | Drive / Overnight / Drive |
Front of house @ The Lodge, Durford Place, Durford Wood, Petersfield, GU31 5AL
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Manager | Dita Rosted | 10:00 | 01:00 |
07944 113 696 |
Lift / Overnight / Lift |
| Waiter | Igor Golovanov | 12:00 | 21:30 | 07743 312 336 | Train / Train |
| Waiter | Josie | 12:00 | 21:30 | TBC | Train / Train |
| Waiter | Milena | 12:00 | 21:30 | TBC | Train / Train |
| Waiter | Joanna | 12:00 | 21:30 | TBC | Train / Train |
| Waiter | Melissa | 12:00 | 21:30 | TBC | Train / Train |
| Waiter | Apatu Storey | 13:00 | 21:30 | 07912 678 180 | Lift / Train |
| Waiter | Gavin | 12:00 | 01:00 | TBC | Train / Overnight / Lift |
| Waiter | Robyn Hughes | 13:00 | 01:00 | 07543 215 101 | Lift / Overnight / Lift |
| Waiter | Lily Sawyer | 13:00 | 01:00 | 07557 535 521 | Lift / Overnight / Lift |
EVENT SCHEDULE
| WHEN | WHAT | WHO |
| Friday 30th August | ||
| 07:30-13:30 | Hire equipment delivered to client site | Allens Catering Hire
|
| Saturday 31st August | ||
| 08:00 | Chefs & manager depart London | Ross, Asher, Dita |
| 09:30 | Collect lamb from Bowtell's Farm | Ross |
| 10:00 | Chefs & manager arrive at client site - set up kitchen & BOH | Ross, Asher, Dita |
| 12:00 | Early team arrives at client site | Dani, Igor, Waiters x 5 |
| 12:00-15:00 | Set up dining and bar areas | FOH |
| 13:00 | Late team arrives at client site | Imogen, Apatu, Anna, Lily |
| 13:00-13:30 | Check in at accommodation | Imogen (Half Moon)
Robyn (May's Cottage) |
| 15:00 | Guests arrive at client site
Canapé and bar service commences |
All |
| 16:00 | Call to ceremony
Canapé and bar service pauses |
Client |
| 16:15-17:00 | Ceremony | Client |
| 17:00 | Canapé and bar service resumes | All |
| 18:00 | Call to sit | Client |
| 18:15 | Speech #1: Father of Groom | Antony Stemp |
| 18:30 | Starter served | FOH & BOH |
| 18:50 | Starter cleared | FOH |
| 19:00 | Speech #2: Groom | Brian Tufte |
| 19:15 | Main served | FOH & BOH |
| 19:45 | Main cleared | FOH |
| 19:55 | Speech #3 | Jon Tufte, Marcus Stemp |
| 20:30 | Dessert served | FOH & BOH |
| 20:55 | Dessert cleared | BOH |
| 21:00 | Dancing commences | Client |
| 21:10 | Tea & coffee buffet served | FOH |
| 21:30 | Chefs & early team depart client site
Taxis pre-booked to Liss station |
Dani, Asher, Igor, Apatu, Waiters x 4 |
| 22:30 | Evening food served | FOH & BOH |
| 00:00 | Carriages | Client |
| 01:00 | Remaining staff depart client site
Drive to accommodation |
Ross, Imogen, Dita, Anna, Lily, Lucie |
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 Make up jugs of drinks during reception:
No fizz to be served for toasts, leave guests with their existing drinks. Wine to be offered to guests as they sit down. Please be attentive with wine service during the meal. |
| Wine list | White Pinot Grigio, Italy Picpoul de Pinet, France - serve with starter Red Merlot, California Selvarossa, Italy - serve with main |
| Service | Canapés served on Seven Cherries platters Main meal served on a mix of Seven Cherries and hired platters Main meal is a mix of sharing and plated - see menu above for details Service needs to be very attentive but not stuffy |
| Staff food | Served between main course and dessert Please eat prior to the shift |
| 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
Flute x 200 (elderflower mint cocktail / fizz)
Highball x 110 (table)
White wine x 180 (table / evening)
Red wine x 180 (table / evening)
Slim Jim x 300 (G&T/evening drinks)
Jam jar x 120 (60 x Pimm's / 60 x Mocktail)
Whisky tumbler x 20
Water jug x 20 (make up jugs of Pimm's / elderflower mint cocktail / mocktail)
Oven x 3
Hot cupboard x 1
Prep table x 6
Trestle table x 3
Veg bowl large 22cm x 30 (main: potatoes/beetroot)
Rectangle platter x 17 (starter: bomba)
Veg bowl oval 21cm x 17 (starter: pitta & shawarma skewers)
Wooden platter x 17 (main: lamb)
Open tapas bowl x 17 (main: salsa)
Thai dipping bowl x 51 (starter: black tahini/pickles & cucumber/hot sauce)
White tapas bowl x 51 (starter: hummus/ezme; main: cucumber yoghurt)
Falconware enamel plates x 17 (starter: flatbread) - SEVEN CHERRIES
Falconware enamel plates x 17 (main: courgette) - SEVEN CHERRIES
Service fork x 17 (main: lamb)
Service spoon x 51 (starter: bomba; main: potatoes/beetroot)
Salad tong x 17 (main: courgette)
Tea spoon x 75 (starter: ezme/hummus/hot sauce/garlic purée; main: garlic yoghurt)
Ice bin x 7
Ice scoop x 2
Non slip tray x 4
Deep fryer x 1
Grey linen x 3
Coffee butler x 4
Cafetiere x 4
Water boiler x 1
Sugar bowl x 4
Cream jug x 4
Coffee cup x 60
Saucer x 60
Tea spoon x 65
Starter plate Stella Coupe 25cm x 110
Main plate Stella Coupe 29cm x 110
Dessert plate Nuova Coupe 28cm x 110
Table knife x 110
Table fork x 110
Starter knife x 110
Starter fork x 110
Dessert spoon x 110
Dessert fork x 110
Napkin x 110
PHOTOS
SEATING PLAN (click to print PDF)
FOOD MENU
DRINK MENU
