RUN SHEET
Saturday 15th February 2020
KEY DETAILS
Hi all,
This is the run sheet for the wedding that we are running on behalf of Sarah McDonald and Ben Haden on Saturday 15th February 2020.
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 | Emily Jennings |
| Event type | Wedding |
| Event timings | 16:30-00:00 |
| Staff timings | 12:00-01:00 |
| Guests | 142 adults |
| Address | St David's Church, Westbourne Road, London N78AB |
| Event manager | Ross Jones | 07727 936 631 |
| Front of house manager | Dita Rosted | 07944 113 696 |
| Head chef | Ross Jones | 07727 936 631 |
| Client | Sarah McDonald | 07957 669 157 |
| Venue manager | Mary | 07903 877 251 |
| Bridespeople | Ali 07960 004 289 | Nikolai 07880 923 070 |
| Hire Equipment | Allens | 020 8574 9600 |
MENU
FOOD
Guest allergies: TBC
| Canapés
142 |
Lemon and foraged caper arancini, lovage mayonnaise (vg) G Winter squash and chard frittata, paprika aioli E M Mu Su Aged cheddar and chervil gougère, smoked mushroom powder G M E |
| Starter
SHARING 142 |
Mixed platter of pickles and crudites Su British charcuterie and giant olives N Su Sourdough crostini, olive tapenade G Su |
| Main
SHARING 92 |
Braised beef shin lasagna G M E |
| Vegan main
SHARING 50 |
Polenta Florentine, slow cooked tomato sauce, baby spinach |
| Main side dishes
SHARING 142 |
Roasted seasonal vegetables, bagna cauda (hot) M
Chicory, pumpkin, caper and marjoram salad (cold) Su |
| Cake
142 |
Served on side plates with forks |
| Cheese
100 |
Selection of British cheeses M
Crackers, sourdough crostini, chutney, grapes and nuts G N Se |
| 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 cannot guarantee that there won't be small traces of nuts and other allergens. |
DRINK
| WHEN | WHO | WHAT |
| Reception | Sarah & Ben | 65 x Majestic loves fizz |
| Toasts | Sarah & Ben | 30 x Champagne |
| Meal | Sarah & Ben | 75 x Valle Antigua Cabernet Sauvignon
75 x Majestic Loves Grüner Veltliner |
| Evening | Sarah & Ben | Leftover red and white wine
2 x 36 pint polypin Harveys Best (Bright) 1 x 36 pint polypin Fullers London Pride (Bright) 1 x 36 pint Thatchers Cheddar Valley Cider 20 x 12 pack San Miguel 330ml 6 x 1 L Waitrose orange juice 4 x Coca Cola Classic 1.5 L 6 x 1 L essential Waitrose Club Soda 6 x 1 L Waitrose lemonade with lemon juice 3 x 500 ml Waitrose elderflower cordial 2 x 500 ml Waitrose lime cordial 2 x 6 pack 500 ml carbonated natural mineral water |
| Ice | Seven Cherries | 3 x 12kg cubes |
STAFF
Prep @ Studio Z, Arch 537, Brixton Station Road, London, SW9 8QB
Thursday 13/02
| ROLE | WHO | START | FINISH |
| Head Chef | Ross Jones | 09:00 | 18:00 |
Friday 14/02
| ROLE | WHO | START | FINISH | CONTACT | NOTES |
| Head Chef | Ross Jones | 09:00 | 18:00 | 07727 936 631 | |
| Sous chef | Dani Salvador | 09:00 | 18:00 | 07508 147 124 |
Back of house @ St David's Church, 76 Westbourne Road, London N7 8AB
Saturday 15/02
| ROLE | WHO | START | FINISH | CONTACT | NOTES |
| Head chef | Ross Jones | 12:00 | 21:30/22:00 | 07727 936 631 | |
| Sous chef | Dani Salvador | 12:00 | 21:00 | 07508 147 124 | |
| Sous chef | Stef Johnston | 14:00 | 20:30 | 07958 134 312 | |
| Chef de partie | Erika | 15:00 | 20:00 | 07737 208 481 | |
| Chef de partie | Ben | 15:00 | 20:00 | 07915 156 948 |
Front of house @ St David's Church, 76 Westbourne Road, London N7 8AB
Saturday 15/02
| ROLE | WHO | START | FINISH | CONTACT | NOTES |
| Manager | Dita Rosted | 13:00 | 01:00 |
07944 113 696 |
|
| Waiter | Jess Hassan | 13:30 | 20:00 | 07902 021 928 | |
| Waiter | Anna Dymowska | 14:30 | 01:00 | 07921 939 271 | |
| Waiter | Anna #1 | 14:30 | 01:00 | TBC | |
| Waiter | Magnus Ebbesson | 13:30 | 20:00 | 07562 770 432 | |
| Waiter | Dita #1 | 13:30 | 20:00 | TBC | |
| Waiter | Dita #2 | 13:30 | 01:00 | TBC | |
| Waiter | Dita #3 | 13:30 | 20:00 | TBC |
SCHEDULE
| WHEN | WHAT | WHO |
| Friday 14th February | ||
| 09:00-13:00 | Equipment delivered on site | Allens Hire |
| Saturday 15th February | ||
| 12:00 | Head chef arrives on site | Ross |
| 13:00 | Manager arrives on site
Sous chefs arrive on site |
Dita
Stef & Dani |
| 13:00 | Filming begins | Simon Bunney |
| 13:30 | Waiting staff arrive on site | Client |
| 14:00 | CDP arrives on site | Ben |
| 15:30 | Filming ends | Simon Bunney |
| 15:30 | Quick lunch
Staff briefing |
All |
| 16:30 | Guests arrive at client site | Client |
| 17:45 | Cut cake & call to sit | Client |
| 18:00 | Starters served | All |
| 18:45 | Mains served | All |
| 19:30 | Speeches
Portion cake |
Client
Seven Cherries |
| 20:00 | 4 x waiting staff depart
3 x bar staff remain CDP departs |
Seven Cherries
Ben |
| 20:15 | Room turnaround
Coffee and cake served Cheese served |
All |
| 20:30 | DJ starts | All |
| 21:00 | Sous chefs depart | Stef & Dani |
| 22:30 | Sarah & Ben depart | |
| 00:00 | Carriages | Client |
| 01:00 | Staff depart | Seven Cherries |
| Monday 17th February | ||
| 09:00-13:00 | Equipment collected from site | Allens Hire |
SETUP AND HOUSEKEEPING
| FOH | |
| Service: food | Canapés served on Seven Cherries platters
Main meal served on a mix of Seven Cherries and hired platters Main meal is served sharing: see menu for details |
| Service: drink | Prosecco on arrival, top up as necessary
Wine, beer and soft drinks available during the meal Place a bottle each of red and white on tables at the start of meal service No spirits Use venue tea & coffee facilities |
| Tables and chairs | Four rows of three tables, banqueting style
See table plan for details Top four tables will be removed after the meal - place to the side of the room for tea & coffee, cheese and cake buffet Chairs can be placed around the room for guests |
| Pack down | Collapse all guest tables
Place tables and chairs to the side of the room - they will be used for church service on Sunday afternoon Placed candles & table favours etc into boxes for collection on Sunday Sarah will provide us with a set of keys. Dita to lock up after event. TBC. |
| Place settings | Starter knife & fork
Main knife & fork Red, white & highball Starter plate & main plate |
| Staff food | Quick cold lunch served at 15:30
Hot staff food served around 19:30 |
| Staff break | All staff to take 20 mins break every six hours, as directed by manager or head chef |
| Uniform | BOH: chef jacket or clean white t-shirt, smart jeans or trousers, clean trainers or shoes, knives
FOH: black t-shirt, black jeans or trousers, smart trainers Aprons will be provided for all staff |
| Travel | Travel costs will not be paid
Taxis will be provided for staff finishing after 23:00 |
| Recycling and waste | Use recycling bins as provided
Do not break down wine boxes: use for empties Do not mix food waste and recycling Any surplus food to be eaten by staff or left in fridges Food waste will be removed if no compost bin is provided |
EQUIPMENT HIRE
| Item | No. Req. |
| Champagne flute | 320 |
| Highball | 450 |
| White wine glass | 250 |
| Red wine glass | 150 |
| Pint glass | 100 |
| Water jug | 24 |
| Starter fork - HARLEY | 290 |
| Starter knife - HARLEY | 150 |
| Main fork - HARLEY | 150 |
| Main knife - HARLEY | 150 |
| Dessert spoon - HARLEY | 25 |
| Serving forks | 50 |
| Serving spoons | 25 |
| Tongs | 25 |
| 10.5" plate | 290 |
| Side plate | 150 |
| Turbo oven on stand | 1 |
| High prep tables / trestle | 2 |
| 6' trestle | 4 |
| Falcon plates | 25 |
| Veg bowl | 25 |
| Oblong Platter 18.25 x 11" | 25 |
| Rectangular Platter 15" x 10.5" | 25 |
| Tapas bowl white | 25 |
| Large ramekin | 25 |
| Ice chiller bin | 6 |
| Ice scoop | 2 |
| Non slip trays - large | 2 |
| Non slip trays | 3 |
| Standard delivery & collection | 1 |
| Cleaning fee | 1 |
TABLE PLAN
