Email: info@vanillacatering.co.uk

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Vanilla Catering & Events

Pie and Mash Rules !

Another busy week for us here at Vanilla.  Congratulations to Janet and Niall who had their reception at the Tithe barn, Tim and Anna at Sorbeton and Karl and Helen at Winlsowe House.

The rain managed to stay away for janet and Niall’s big day at the Tithe barn. It was a wonderful social day, their guests shared antipasto platters with delicious freshly made foccacia with flour from Bursledon Windmill.

For the  main course they had pie and mash !, We had a choice of pies available including chicken and mushroom, steak and ale or root vegetable.

 As an aside did you know ?

 Pie and mash is a traditional London working class food. Pie, mash and stewed eels shops have been in London since the 19th century and are still common London.

I  lived and worked in London for 20 years so I know all the best London eateries  and my favourite Pie and Mash shop was Clarks on Exmouth Market EC1. Despite the area becoming fabulously trendy with restaurants scuh as Moro and the first ever fantastic Gastro pub The Eagle nearby (how I miss that place, check out the Bifa Anna if you are ever in there !) Clarks Pie and Mash still holds its own and punters come from miles around to sample their pies.

Pie and mash is traditionally a minced beef and cold water pastry pie and mashed potato. It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce called liquor (although it is non-alcoholic) to be added. Liquor traditionally has a green colour which is not from food colouring but the parsley. It is also traditionally made using the water kept from the preparation of the stewed eels. !!!! Hmm maybe not ……..

Janet and Niall wisely only had alcoholic liquor to wash down their pies but  plenty of gravy was available too !

 A band and DJ got the party rocking later on with Bacon butties brought out between sets to keep the energy levels going

Saturday dawned grey and cold but Anna and  Tim had  a great a reception in Sorbeton with Sauvignon chicken as the main course and  traditional  barn dancing afterwards.

Karl and Helen had their reception at Winslowe House with a hog roast and all the trimmings.

Our new purpose built bar had its first outing this weekend, we hire this out for weddings and parties and we can even supply cocktails.

It is the first of June tomorrow and we have an extremley busy week this week with five  happy couples to cater for.  We are catering for three weddings in a row at the Tithe Barn this week. Thursday we have the marriage of Lyndsey & Tim. Friday, Suzannah & Andy and Saturday Rachel & Andy. On Saturday we are also at Eastleigh where Sam & Mark tie the knot and Rookesby Park School where Matt & Karyn do the same. Five different couples with five bespoke menus which I will report on in my blog next week

Thankfully Li our head chef returns this week as a married woman after her own wedding in Israel and a honey moon in Italy. No doubt her trip away will have inspired her to invent more delicious dishes which we can pass on to you.

Don’t forget that for every wedding we cater for, we donate 20p per head to our nominated charity Frank Water (www.franwater.com)  So the more guests you invite to your wedding the more money we donate.

Plaese feel free to contact me or one of the team if you want any advice on your wedding or party requirements, have a good week

 Sally and the team

 

 

 

 

 

Sunday 30th May 2010

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