We have been nominated as regional caterer for the North West of Britian. in the highly prestigious
2012 Wedding Industry Awards. We will know if we have got through to the final in late November, so we will let you know.

An interesting article on the BBC website

http://www.bbc.co.uk/news/magazine-14371053

Ingredients
125g/4oz ground almonds
200g/7oz icing sugar
3 free-range egg whites
2 tbsp caster sugar
1/2 tsp cream of tartar
pinch red powdered food colouring

For the chocolate filling
200g/7oz dark chocolate, chopped
200ml/7fl oz double cream
1 tsp brandy
15g/½oz unsalted butter

Preparation method
1. Blend the ground almonds and icing sugar in a food processor until well combined. Set aside.
2. Using an electric whisk, slowly whisk the egg whites in a large bowl at a low speed until stiff peaks form when the whisk is removed. Slowly whisk in the cream of tartar and caster sugar until the mixture is smooth and glossy, increasing the speed of the whisk as the mixture stiffens.
3. Gently fold in the food colouring and blended ground almonds and icing sugar until the mixture resembles shaving foam.
4. Spoon the macaroon mixture into a piping bag fitted with a 1cm/½in round nozzle. Pipe 5cm/2in circles onto the baking tray lined with greaseproof paper. If a peak forms, wet your finger and smooth it down. Sharply tap the bottom of the tray to release any air bubbles from the macaroons, then set aside for 60 minutes (the macaroon shells are ready to go in the oven when they are no longer sticky to the touch).
5. Meanwhile, preheat the oven to 160C/315F/Gas 2½.
6. Bake the macaroons in the oven for 10-15 minutes, or until cooked through. Remove from the oven and set aside to cool for 5 minutes. Carefully peel away the greaseproof paper and set aside to cool completely.
7. Meanwhile, for the chocolate filling, heat the double cream and chocolate in a saucepan over a low heat, stirring occasionally, until smooth and well combined. Add the brandy and butter and stir until smooth, then remove from the heat and set aside to cool completely.
8.Use the filling to sandwich the macaroons together then chill in the fridge for 30 minutes.

COme over and have a look at what is going on great food and drink theatre, loads to try and buy

http://www.foodnw.co.uk/events/Industry_Events/Foodies-Festivals-2011-Comes-To-Tatton-Park/

Even the FAMOUS

http://www.leahspantry.co.uk/

Here we are led to beleive is the Kate and Williams wedding breakfast menu
A great selection of canapes. To confirm V&A are leaders in what we do, there are a few canapes here which are on our menus!!!

Canape

To commence
Cornish Crab Salad on Lemon Blini
Pressed Duck Terrine with Fruit Chutney
Roulade of Goat’s Cheese with Caramelised Walnuts
Assortment of Palmiers and Cheese Straws
Scottish Smoked Salmon Rose on Beetroot Blini
Miniature Watercress and Asparagus Tart
Poached Asparagus Spears with Hollandaise Sauce for Dipping
Quails’ Eggs with Celery Salt

Main course
Scottish Langoustines with Lemon Mayonnaise
Pressed Confit of Pork Belly with Crayfish and Crackling
Wild Mushroom and Celeriac Chausson
Bubble and Squeak with Confit Shoulder of Lamb
Grain Mustard and Honey-glazed Chipolatas
Smoked Haddock Fishcake with Pea Guacamole
Miniature Yorkshire Pudding with Roast Fillet of Beef and Horseradish Mousse

Pudding
Gateau Opera
Blood Orange Pâté de Fruit
Raspberry Financier
Rhubarb Crème Brulée Tartlet
Passion Fruit Praline
White Chocolate Ganache Truffle
Milk Chocolate Praline with Nuts
Dark Chocolate Ganache Truffle

For the pancake mixture
•110g/4oz plain flour, sifted
•pinch of salt
•2 eggs
•200ml/7fl oz milk mixed with 75ml/3fl oz water
•50g/2oz butter

To serve
•caster sugar
•lemon juice
•lemon wedges

Preparation method
1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs – any sort of whisk or even a fork will do – incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don’t worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It’s also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

The organic industry is launching a high profile 3-year campaign that is set to deliver sales growth by increasing consumer demand for organic food in the UK. Match funded by the EU, the aim of the £2m ‘Why I Love Organic’ campaign is to invite consumers to discover what organic means, by challenging their perceptions and discovering their own reason for loving it.

www.whyiloveorganic.co.uk

After the success of the 2010 Wedding Show they are now busy planning the 2011 event, which  they hope will be bigger and better than ever.

Held inside a spectacular and grand marquee within the magnificent grounds of Tatton Park a visit to The Wedding Show is an absolute must for anyone involved in planning their special day.  There is the opportunity to discuss your individual requirements with the experts in the business whilst enjoying stunning, choreographed catwalk shows, informative live demonstrations and dynamic band performances.

Packed to the brim with over 140 stands, from florists to photographers and cakes to wedding cars.  The Wedding Show is the perfect solution for planning your big day.
www.weddinglink.greatbritishwedding.co.uk

Are you wanting something informal and not outlandish for your staff get together, but looking to have it in your office or a private hall, then we are here to help. Click here for the Christmas 2010, “Canapés & Bowl Food” ideal for something hot tasty informal and served to you, leave the cooking and serving of drinks to us you just turn up and look Glam

All we need is a small space to cook (we will bring the cooking kit) and we can create a night around what you would like. If you want to sit down and discuss this in more detail, please feel free to call me on 07901 536 530 or send us an email here.