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Email: info@vanillacatering.co.uk

Tel: 01489 589275

Vanilla Catering & Events

Barra and Chips ?

The summer is drawing to a close but we are still very busy with weddings. The last couple of weeks we have seen Zoe and Chris and Craig and Nicola tie the knot at the Tithe Barn near Petersfield. Nina and simon had their party at a private address in the New Forest and Katherine and Newton celebrated their day in Bishops Waltham.  When Craig and Nicky came to see me a year ago about their wedding they wanted a very British day with Fish and Chips  for the main course. I initially said I could not do this as we generally have a no fry policy here at Vanilla.  I was eventually persuaded by Craig as this is what they really wanted for their big day. We are very flexible and the majority of our weddings are bespoke so we thought we would take on the challenge of cooking fresh fish and chips for 100 guests at the magnificent Tithe Barn.

Dan, was the head chef on Saturday and he rose to the challenge. Having come all the way from down under Dan is more used to cooking Barra and chips, he did a sterling job however and we used fresh Hake fillets as Barra is a little difficult to come by in the Northern Hemisphere !

 As an aside did you know ?

Fish and chips (sometimes written "fish 'n' chips") is a popular take-away food that originated in the United Kingdom in 1858. It consists of deep-fried fish (traditionally cod, haddock or plaice) in batter or breadcrumbs with deep-fried chipped (slab-cut) potatoes.

In the 16th century, persecuted Portuguese Jews came to Britain, bringing Pescado frito with them and adding it to British cuisine. Secondly, British cooks learnt how to make French fries from France, with British housewives developing a tradition of cutting a piece of potato shaped like a fish on Fridays if their husbands failed to return from fishing with a suitable meal.

Fish and chips became a popular meal among the working classes in Great Britain with the rapid development of trawl fishing in the North Sea in the second half of the nineteenth century. In 1860, the first fish and chip shop was opened in London by Jewish proprietor Joseph Malinwho married together "fish fried in the Jewish fashion"with chips.

The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang) originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. According to one story, fried-potato shops spreading south from Scotland merged with fried-fish shops spreading from southern England.[ Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking-fat, heated by a coal fire. Insanitary by modern standards, such establishments also emitted a smell associated with frying, which led to the authorities classifying fish-and-chip supply as an "offensive trade",a stigma retained until the interwar period. The industry overcame this reputation because during World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing.[8]

In the United Kingdom and Ireland, the Fish Labelling Regulations 2003 means that "fish" must be sold with the particular species named; so "cod and chips", not "fish and chips". The Food Standards Agency guidance excludes caterers from this; but several local Trading Standards authorities and others do say it cannot be sold merely as "fish and chips".

In Australia, Barramundi is an iconic table fish revered across the whole country. It could be said that it is a quintessential Australian brand. Its name is after all derived from an Australian Aboriginal name. However, such is the demand for the fish that a substantial amount of Barramundi consumed in Australia is actually imported. Barramundi are a favourite food of the Saltwater Crocodile which have been known to take them from unwary fishermen.

The bookings are flying in for Christmas , if you need any advice on any of the venues we work at or would like a quote please contact me.

This weekend we are at the Tithe barn again to see Sue and Paul, and Lisa ( bird…what a great surname) and Matt celebrate their big day, Caroline and Matthew are at Trafalgar Park in Salisbury .

Don’t forget that for every wedding we cater for, we donate 20p per head to our nominated charity Frank Water (www.frankwater.com)  So the more guests you invite to your wedding the more money we donate. Every Pound raised for Frank Water Projects gives one person access to clean water for life, by the end of the year this should equate to a lot of people.

Have a good week, more soon

Sally and the team



Monday 20th September 2010

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