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Vanilla Catering & Events

Hamphire Fare Anniversary Party

The last 10 days have flown by, Last week we were at the Tithe barn to see Abi and Mark tie the knot with 150 of their friends and family. It was a great day, 36 children were amongst the guests  so it was a very active day, clowns entertained the children so we could get on and do what we are best at which is providing top quality food.

Talking of which the Hampshire Fare 20th anniversary party we catered for at Winchester Guildhall was a huge success, the menu our fantastic head chef Lee devised, was  a mixture of hot and cold canapés as below . Thanks once again to all the  amazing local producers who helped us pull off such  a successful evening , look out for photographs of the  event in the  local newspapers.

Smoked Guinea Fowl Terrine with Spiced Apple Veneer

Warm Salad of Corn-fed Chicken, Tunworth Cheese & Smoked Bacon

Help for Heroes Turners Toad in the Hole with Caramelised Onion Gravy

Slow Braised Feather Blade on Old Winchester Mash with Watercress Pesto

Laverstoke  Mozzarella & Spinach Mille Feuille on Jerusalem Artichoke Mousse

Loosehanger Goats Cheese on Malted Barley Biscuit with Beetroot Jelly

Seared Scallops with a Chili and Fresh Ginger Salsa

Caracoli Sweet and Spicy Nuts

Chocolate & Hazelnut Mousse with Jude’s Blood Orange Sorbet

Contributing suppliers

A Turners & Sons Butchers  Aldershot

Hyden Farm Organics

Fruit Juice Framing

Danebury Vineyards

Judes Ice Cream

Cresson Creative

Hill Farm  Products

Little Rose Bakery

Cupcake Dolly

Lyburn Cheesmakers

Loosehanger Cheeses

Laverstoke Park Farm

Fluffetts Farm

Pollen True Taste

This week we are very busy, we are  at the Tithe to see Anna and Steve get married, Katie and Daniel are having their reception in Whitchurch then we have a  large canapé party to cater for.

As an aside did you know ?

A canapé is a small, prepared and usually decorative food, held in the fingers and often eaten in one bite.

Because they are often served during cocktail hours, it was  often desired that a canapé be either salty or spicy, in order to encourage guests to drink more( never a problem with me !)  

Traditionally, canapés were  built on stale white bread cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles.

The canapes we produce at Vanilla are thankfully more sophisticated than this as you can see from the the  menu above, I am not sure how our  chefs would feel if I asked them  to make a canape from stale bread !

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 ( Every Pound raised for Frank Water Projects gives one person access to clean water for life so the more people you invite the more people you help

Have a good week and speak soon

Sally and the team



Saturday 26th February 2011

Hamphire Fare Anniversary Party  Image