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Vanilla Catering & Events

Our busiest weekend to date

Sorry about the delay in my blog this week we have just been so busy it has taken me until now to catch up with things ! It was a very very busy weekend with four weddings and a corporate party to cater for.

Kate and Kevin and Kate and Phil held their wedding receptions in marquees and what a weekend it was for a marquee wedding, nothing but sunhine who said that we never have a summer here, so far it has been glorious. David and Amy tied the knot at Winslowe house and Hamish and Ruth were Farbridge barn, a truly wonderful venue.

David and Amy picked a stunning menu which I have listed below. Our head chef Limore supported by Dan produced a feast both visual and scrumptious.


Mini Bagels with Smoked Salmon

Mini Yorkshire puddings with Rare Roast Beef, Horseradish & Thyme

Asparagus Tips wrapped in Bacon with Lemon Hollandaise Dip

Wild Mushroom Tartlets

Crostini with Smoked Aubergine, Goats Cheese & Rock Chives


Monkfish wrapped in Prosciutto, served on a bed of Chorizo Spring Onion and Scallop Risotto,

Fresh Baked Breads made with organic flour from Bursledon Windmill

 Main Course

 Herb Crusted Rack of Lamb with Mint Pea Puree & Red Wine Jus

 served with Crushed New Potatoes & sautéed Baby Vegetables


Trio of Desserts

Triple Chocolate Terrine (Dark, Milk, White)

 As an aside did you know ?

Chorizo is a term encompassing several types of pork sausage originating from the Iberian Peninsula. I

Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe it is more frequently a fermented cured smoked sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão or colorau). Due to the expense of Spanish smoked paprika, Mexican chorizo (and chorizo throughout Latin America) is usually made with chile peppers. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain. In Spain and Portugal the sausages are usually encased in intestines, in a traditional method that has been used since Roman times.

Spanish chorizo ( My favouruite yummy!) is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, which may contain garlic, herbs and other ingredients. Chorizo comes in short, long, hard and soft varieties, some of which are suited to being eaten as an appetizer or tapas, whereas others are better suited to cooking. Leaner varieties are typically better suited to tapas, eaten at room temperature, whereas fattier versions are generally used for cooking.A general rule of thumb is that long, thin chorizos are sweeter and short chorizos are spicy, although this is not always the case.

Over the weekend we made over 200 asapargus brie and red onion individulal tarts, this is proving to be a very popular starter and it looks and tastes fanatstic especially when the sun is shinning and the wine is cold ! Friday was a very busy day preparing all the desserts for the weddings, the smells escaping from our professional kitchens were driving our neighbours crazy with desire.

As always every wedding was different, Hamish and Ruth were at Farbridge barn near Chichester this is a great venue and it even has rooms so the happy couple can stay the night in glorious splendour without having to travel to far (Just as well as Hamish had his klit on !)

It's almost July, Hampshire fare, which we are proud to be a member of, are celebrating their 10th anniversary. Make sure you pick up a programme copy so you can see all the exciting events occurring in our wonderful county.

We are holding a dessert master-class run by our head chef Limore who has a passion for chocolate. Pick up a copy of July's Hampshire Life and there is an article about the course we are running, but if you want to book you must hurry as we are nearly fully booked up.

On 25th July we will also be at Winchester Guildhall for the Food festival. Here you can meet myself and the team on a stand where you can sample our produce and discuss any catering you would like us to do for you. We will also be selling our delicious produce so you can have a taste of Vanilla at home.

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

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, more soon,

 Sally and the team


Wednesday 30th June 2010

Our busiest weekend to date  Image