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Vanilla Catering & Events

Early Morning Mushroom Foraging !

British summer time ends next week but here at Vanilla we are still busy catering for weddings and parties. Last week we were at  the Tithe Barn to see Rebecca and Tom tie the knot with 120 of their friends and family. It was a lovely autumnal day and we could not have wished for a more perfect day.

Dan our sous chef headed off to the biggest food festival of the year on Wednesday , the Salone del Gusto, we are hoping he comes back with lots of new ideas and samples.

Yesterday I went Mushroom foraging in the New Forest. This was organised by Slow Food Solent. ( was a fantastic morning, Pete, our guide, took us to a great spot where he was convinced we would find mushrooms and he was spot  on. We collected a whole array from hedgehog to winter chanterelles. After we has surveyed our hoard, Jim , a local chef, cooked up a fantastic wild mushroom risotto complete with truffle oil. A perfect end to a great morning.  

 As an aside did you know ?

Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. They belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either below ground (hypogeous) or above ground (epigous) where they may be picked by hand.

Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma. By some accounts, less than 10% of all mushrooms may be edible.Edible mushrooms are consumed by humans for their nutritional and occasionally medicinal value  Mushrooms consumed for health reasons are known as medicinal mushrooms. While hallucinogenic mushrooms (e.g. Psilocybin mushrooms) are occasionally consumed for recreational or religious purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.

It may be half term this week but there is no rest for us here at Vanilla. We are at Winchester Guildhall for a private corporate event during this week. The Guildhall has just undergone a major renovation project so we are quite excited about using their new state of the art kitchens.

At the weekend we are at Tithe barn two days in a row again. Mark and Sarah tie the knot on Friday and Gemma and Rob on Saturday.

On Sunday we will be exhibiting at the Winchester Guildhall Wedding Fare. So why nor come along, have a chat with us about your big day and sample some of our food.

Don’t forget that for every wedding or three course corporate event 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. 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

Sally and the team



Monday 25th October 2010

Early Morning Mushroom Foraging !  Image