Red Anywhere Catering » General

One Hog, One Lamb, One Million Flowers & an Outburst of Rain… The Midweek Wedding Dream!

Laura Ward — Tue, 27 Jul 2010 11:34:58 +0000

Not many are brave enough to risk cries of “Not on a work day!”, “I can’t get a babysitter!” and “But that’s curry night!” from all areas of their guest list, and plan a midweek wedding. Those who are, however, may just be pleasantly surprised. One of our couples recently did just this, booking Grittenham Barn, near Petworth for their wedding reception on a Wednesday mid July. And pleasant, it was! Our lovely couple were able to decorate the beautiful Grittenham Barn to the hilt, transforming the already stunning, rustic building into something really magical.

The wedding breakfast room was tastefully decorated in muted linens, littered with hundreds and hundreds of odd-shaped bottles and jars, filled with pastel petalled roses and dainty daisies. Lights; both fairy and tea, helped continue the feeling of enchantment and along with strings of photographs and a few ornate picture frames the piece de resistance completed the vision… Dozens of spherical lanterns in varying sizes and shades filled the ceiling with pastel planets.

Our lovely Front of House team were a little awe-struck and (until it came time to light the 200 candles, at which time they quickly scarpered) took an sudden shine to polishing and ‘tweaking’ just so they could stay in the room. A true feast was on the menu for the beautiful event. Guests were welcomed from the ceremony with cocktails and a whole Parma ham, direct from Italy, plus all the provisions. Red’s very own ‘Thyme for Gin’ Cocktail – a mix of Fresh Thyme and Plymouth Gin with Lemon Juice & Elderflower (an amalgamation of Dan’s clever palette and my not-so-clever way with words) went down a treat!

Guests were treated to a tapas style starter comprised of the biggest King Prawns in the world, poached in Lemon Juice, Black Pepper & Rosemary, served with Aioli along with more Parma Ham and Miniature Bruschetta. Then came along the Lamb and the Hog. Our guests were invited table by table to indulge in some local, slow cooked, well rested Pork and Lamb with some fresh Unique Salads at the Salad Bar. The Hog and the Lamb did us proud and only one outburst of rain interrupted their good work. Teetering plate loads devoured, some guests even came back for seconds!

The rain cleared as our waitresses did, and it was soon time for dessert. Ice Cream. Ice Cream in Boxes; 3 per table, with Fresh Local Strawberries and Raspberries and Fruit Sauce. It was a ‘make your own Sundae’ time for our guests, and make Sundaes they did! Ice Cream was just what was needed after all that Pork and the fun factor certainly matched our Couple and the style of their big day. Dessert and Coffee – Done. As Front of House cleared the room, replacing candles and re-distributing flowers, Back of House the Chefs were busy cutting cheese for the next course, creating towering displays for the evening Cheese Board.

The evening brought with it gusty winds. Coupled with candlelight, wine and a wicked playlist however, they made for a part cosy, mostly party atmosphere in the barn. Our dancing guests were certainly ready for their Thick-Cut Bacon Butties and Homemade Fish Finger Sandwiches just a little while later. Well, it’s not like there was a lot of food!? As the festivities were brought to a close everyone was left happy and (probably, hopefully!) full. The wind had been joined by rain and was in full swing by this point. Not an operation to be hindered by bad weather however, the closing team powered on. Washing, Packing, Lifting, Stacking. One the game of Tetris was over we had our vans fully loaded and were able to depart. We left the beautiful, twinkling barn with its flowers and fairy lights, heading homeward.

A quick sleep and it wasn’t long before we were back at work… Midweek Weddings – Who’d have ‘em?

One Hog, One Lamb, One Million Flowers & an Outburst of Rain… The Midweek Wedding Dream! is a post from: Red Anywhere Catering

Summer Ball fit for kings, Well accountants… Spofforths!

Dan Clarke — Fri, 16 Jul 2010 16:40:46 +0000

Red had the pleasure of delivering a “Summer Garden Ball” to 200 accountants last week in the West Sussex countryside near Horsham… The day was truly wonderful… Not only was the weather fantastic but the Food, Service and Drink werent bad either

Red looked after the whole event form intiial tendering to delivering on the day, Our friensdly and experienced team organksied all the entertainemnt that included the very good local bad JAG and Magician “Dean Nichols” who was awesome and liked by all! We also were give the task of organising transport for the 200 guests, picking up form 5 different points across Sussex!

Anyway it all went off with no issues and the accountants were having great fun…. even our accountant Jo who was seen dancing the night away!

They say pictures speak a thousand words…. well here go!

Summer Ball fit for kings, Well accountants… Spofforths! is a post from: Red Anywhere Catering

Fireworks on Kingston Gorse…

Dan Clarke — Wed, 07 Jul 2010 14:40:07 +0000

…. Not just the Food!!

Last weekend Red catered for a private client at their beautiful home on the Kingston Gorse private estate in West Sussex. The event was to celebrate a birthday and what a celebration it was….Fine Food, Great Wine, Summer Cocktails, Opera Singing and a band to rock the night away alfresco by the pool…. Red’s usual standard!!

The evening kicked off with Bellini’s, Champagne and some sublime Canapes served by the wonderful team at Red… Then we were entertained by a young male opera singer (sorry did not get his name) but he was not Italian… but sang in Italian, very well!

We then moved guests to the orangery where 40 guests sat down and awaited the dinner cooked by Dan, Will and Becks!

We started off with an Italian themed Mezze (your getting the theme here!) see pictures below, followed by Rump of Sussex Lamb served on an Italian style hot salad, served with Roasted Potatoes with Oregano, Lemon and Olive Oil…. Italian of course!

To finish was a collection, well more like a platter of Italian desserts… Tiramisu, Raspberry and Hazelnut Pavlova, Frangelico & Praline Ice Cream, Lemon & Vanilla cream with Lemoncello Jelly and if that was not enough…. a chilled shot of Lemoncello!!

This was all washed down with some stunning white and red Italian wines which were purchased direct from Italy!

After the dinner all the guests made their way to the pool area to watch a fantastic firework display…. about 10 minutes I reckon (see pictures below) after that guest chilled out with Mojito’s, Tuscan Mules and a nice bottle of chilled Peroni… Guests danced the night away to the sounds of The Sirens Band, 2 stunning ladies with voices to match who sang a mixture of Soul, Rock and Pop…. by the amount of people dancing…. they enjoyed it!

Unfortunately the night had to come to an end and we loaded up, cleared up and got ready for the next event…. Summer Ball for 200 accountants!

Fireworks on Kingston Gorse… is a post from: Red Anywhere Catering

Life’s tough as a trainee….Not really!

Dan Clarke — Wed, 16 Jun 2010 11:12:01 +0000

A day in the life of a trainee event co-ordinator…

9 am – I drive into the car park, I’m on time (it’s a miracle) ditch the car in a vacant space and bound into the office. Take off my coat and turn on the computer, and then undertake the most important job of the day – putting the kettle on! No doubt when Dan comes in he will demand a cup of tea, mind you it’s usually coffee he asks for when I’m making it (he thinks I can’t make tea!) I head back towards my computer as Laura Walks through the door, big smile and hugs as we discuss what we did over the weekend. The office begins to fill; once all the team are in we get to work. In the main office all you can hear is the taping of keys on the keyboards as each member of staff is going about their work. Laura replying to enquiries built up over the weekend, Andy organising staff for the upcoming event, and me replying to the brides who have booked Eastlands Estate as their wedding venue.
10 @ 10 – not entirely sure what it stands for, but it must be important because Dan comes down from above (his office is on the 1st floor) and we all discuss the important stuff going on in the business, the Red Anywhere NEWS! (Almost as exciting as the regular news!!)
Back to work. By this point Dan has phoned down to me or Laura and requested another cup of tea, so I jump to it and scuttle off to the coffee area and re fill the kettle, once it’s boiled I whisk another steaming cup of coffee up to Dan, then thunder back. I settle myself behind my vast desk and begin to type up notes and responses to our brides.

12.15 pm Andy and I have a meeting at Eastlands with a bride and groom who are due to be married in a couple of weeks. I pack up their notes and print off planners, snatch up a few pens and dash out the door, jump into Andy’s van and then we’re off. The meeting isn’t until 1 pm, but it’s a long way to Eastlands (especially when Andy’s driving) fuel light flashes, and we head for a petrol station. It’s all a devious ploy of Andy’s to stop and get a MacDonald’s! Now Andy and the van are fully fuelled and ready for our meeting. We arrive at the stunning Estate and park up. We meet the clients and discuss their forthcoming wedding. Then it’s back to the office to type up the meeting notes and make Dan more coffee.

3 pm arrive back at the office just in time to set up the tasting room for this afternoons meeting, ‘It’s Tasting Time’ I lay up the meeting room with cutlery, crockery and glassware, as Laura welcomes the clients. I take my seat in the meeting at Laura’s side to take notes and learn ‘how a pro does it!’ We sit through canapés, starter and main all the while my stomach growling, trying desperately to concentrate on the conversation going on in front of me. Finally dessert is served, its hell, Dan always creates indescribable food but wow dessert is unbelievable, and to say I have a sweet tooth is an understatement! Finally the torture is over and the clients leave.

4.30 pm again I nip off to flick the kettle on and run Dan’s final cup of coffee to his office. I don’t know anyone who drinks as much coffee as him (although I always seem to bring down a half full cup!). Final hour of the work day and time for every office junior’s favourite job, filing, actually I have spent hours organising the files and correspondence so no one dares touch them, okay so I might be a bit obsessive. But at least now everything’s in order!

5.30 pm computer off, files away, kettle empted and lights off. Were all off down the pub! (If we’re lucky Dan might buy the first round!)

Life’s tough as a trainee….Not really! is a post from: Red Anywhere Catering

World Cup Catering BBQ Style

Alex — Tue, 08 Jun 2010 15:59:11 +0000

With the world cup fast approaching and a beautiful summer on the way many people will be hoping to have a nice BBQ while watching the football.

Whilst a lot of people like family activity holidays during the summer months, I am going to take a look at some of the best BBQ dishes from some of the top World Cup teams to help you relax in style this summer. If you are catering for a family BBQ this summer you may even want to give a few of these a go.

First up it’s Argentina with their impressive array of talent on the field and some beautiful chimichurri char-grilled t-bone steak off it. This is a simple t-bone steak marinated and grilled for a taste that could only come from Argentina. Argentina already have 2 World Cup’s under their belts and will be looking for the hat-trick this month in South Africa.

When it comes to England it has to be the classic English breakfast involving some egg and bacon straight from the barbeque. Fry the egg grill the bacon add some extras and you’ve got yourself a beautiful breakfast to eat whilst watching the world cup. Many people fancy England’s chances this year and despite the recent setback of having Rio Ferdinand injured hopes are still high for this summer’s World Cup.

Looking for a Brazilian BBQ this summer? Have a go at the Brazilian stuffed rib roast. Currently ranked as the top team in the world by FIFA, Brazil along with Spain will be favourites for the World Cup this summer.

Spain are currently ranked second in the world and for many people are the top team going into this year’s tournament. For a Spanish flavoured BBQ try this Spanish hot pepper sausage or spicy BBQ’ed chorizo. Having won the European championships in 2008 Spain go into the World Cup with their spirits high.

It may come as a surprise that Portugal are ranked 3^rd in world football but there can be no doubting that their Portuguese grilled sardines will make a great addition to any BBQ this summer. This is going to be Portugal’s 5^th appearance in the World Cup and they will be hoping their star man Cristiano Ronaldo will perform well, as they have been placed in the group of death.

One team that has been on blistering form during qualification winning every match and qualifying for the World Cup before anyone else is the Netherlands. If you want something a little spicy for your BBQ why not give the Dutch sate ayam a go during the World Cup.

As defending champions the Italians are sure to be in with a chance of glory this summer in South Africa. Off the field a neat little snack would be the Tuscan pancetta chicken ciabatta. A beautifully seasoned and grilled chicken breast wrapped in fine ciabatta bread, what could be better.

World Cup Catering BBQ Style is a post from: Red Anywhere Catering

Football and Boerwors… What could be better?

Dan Clarke — Fri, 04 Jun 2010 11:04:40 +0000

Hi everyone, Will O’Hara here – Dan’s Sous Chef. Here is my latest blog… Enjoy!
The World cup 2010 is fast approaching and with less than two weeks to go, you may be planning a few gatherings or even a barbecue to enjoy the most celebrated sporting event in the world!

As the host of the world cup is South Africa, here is a little about the current day South African cuisine.
Many dishes eaten today are closely based on past times, such as Pap, an accompaniment made from maize and eaten much like rice, which was and is a native black African staple.
Bobotie, a spicy malay dish similar to shepherds pie is another popular dish along with Potjiekos which became an important dish during the Afrikaners great trek.
A popular south African pastime is the Braai, equivalent to our barbecue, which also dates back from the trekking days. All manner of fresh foods are cooked over coals and most surburben houses have a specific Braai area.
Here is a traditional South African dish, normally cooked on a Braai.
Boerwors, Pap en Sous
Boerewors is a specifically spiced whole meat sausage.
True wors has very little fillers and much more meat. This comes in thick and thin portions.
Cook your wors over a slowish fire until brown all the way through.
Pap
Pap is a Mielie based porridge. Add 3 cups of mielie pap to a cup of cold water until smooth, add another 3 cups and some salt. Place pot on stove and heat until the pap is hot. Add more water if necessary. Reduce heat and cook slowly for 1 hour stirring and adding more water (if necessary) every 10 minutes. Serve with sauce.
Sauce
Grate an apple
Finely chop an onion
Crush two cloves of garlic
Finely chop one tomato
Fry in olive oil
Add 1 tablespoon of sugar, tomato sauce, 2 tablespoons soya sauce.
Add 1 can of chopped tomatoes
Flavour with salt and pepper
Cook until the onion is cooked and you have a thick sauce.
To serve: Place pap on plate, add a chunk of boerewors and top with sauce.
Enjoy…

Football and Boerwors… What could be better? is a post from: Red Anywhere Catering

Top 10 Ways to Catering Bliss

peter — Thu, 27 May 2010 16:02:52 +0000

One of the most stressful occasions in life, apart from moving house or having a child, can be organizing an event with catering. Nobody wants to be remembered for being the organiser of a wedding event, or a corporate engagement that falls spectacularly on its face because the catering was a disaster! I have experienced both success and failure, and have tried to list methods of making the process as comfortable as possible.

To begin with, does the caterer offer a range of menu options including the particular cuisine you are after? Most good Caterers will have detailed menu listings on their website. If they don’t you can contact them and request that it is sent to you via email or snail mail.
Identify what type of function you are planning to organise? Do you need private catering or corporate catering, a big or small event, formal or informal, inside or outside? Whatever you are planning, ensure that the caterer that most interests you, can actually handle the event.
Ensure the caterer that you choose is available on the day that you have planned. It is also worth checking to see that the Caterer has a 24 hour service and can be contacted 7 days a week. Many events are held after hours or on weekends so it will be a great disadvantage and frustration if you can’t contact your Caterer in the evening or on a Sunday morning when you suddenly think of something you need to discuss! You will definitely not want to pay more for your catering purely because it is not in the normal hours of business!
Does the catering company provide their own well-trained waiting personnel? Will the caterers ensure that the staff will be correctly addressed for the type of event that is being planned? Will the staff take care of everything from delivery and preparation, to waiting on the guests and cleaning up afterwards?
Looking at the list that was initially prepared, do you think that the catering company of your choice is capable of organizing the equipment that may be needed? This probably would include the tables, chairs, linen, crockery, glassware, cutlery and maybe even ovens and a bar serving area. Make sure they can provide what you need so that you don’t have to do additional running around to get what you need. Also ensure that their equipment is new and in pristine condition. The last thing that you need to offer your guest tatty linen and tarnished crockery.

Maybe you have to find a venue for your event? If so, a Caterer who can source a venue for you will save you time and have an established relationship with the venue. This will streamline the whole catering experience and make your life a lot easier!
If it is you desire to have a theme-based event, can the catering company help you to organise this, from cuisine choices to decorations and table settings?
Where will the caterer prepare the food? If your venue doesn’t have a kitchen the caterer will need to prepare and heat it at their premises and then deliver it ready to serve.
Can the Caterer organise all your drinks? This can be quite a difficult task if you were left to organise it yourself. Your first move would be to physically buy the drinks and then ensure their delivery to the venue. Then you need somewhere to store them and a method of keeping them cool. On the day you will need staff to serve the drinks along with a bar serving area, plus glasses etc. So if the Caterer doesn’t handle the drink side of the event, you will have a fair amount of work to do yourself. This should be crucial to your selection process.
Does the caterer of your choice have a cancellation policy in place? Are you likely to get all of your money refunded if the event is cancelled for whatever reason? It is advisable to scrutinise the company’s terms and conditions of business before you commit yourself to a deal.

Top 10 Ways to Catering Bliss is a post from: Red Anywhere Catering

Arundel Sparkle Ball – 9 Days Notice, 300 Guests, No Problem!

Dan Clarke — Thu, 01 Apr 2010 11:17:47 +0000

Two weeks ago I got a call from a lady asking if were available on the 26th March… I replied, for 2011, she replied know in 9 days time. I assumed that it would be a private dinner for 16 and perhaps the lady had been on our website looking for a Master Chef Experience…. How wrong was I?

I asked for how many guests… the lady replied 250-300 at that point I nearly fell off my chair… I said 250-300! In 9 days time! What has happened? Basically the previous caterers decided to pull out and the committee were frantically calling around to see if anyone could for-fill the event… Of course I said in a very calm manner we can do that, No problem… behind the scenes I was thinking of Staffing, Menu, Logistics etc etc but when you have a good team around you and the resources to pull something together like this in such a short space of time you get a real buzz….

So the team at Red moved into first gear and quickly started to get everything organised…. The menu was agreed, Staffing was in place…. Well that’s what Andy told me Logistics were organised all we had to do now was turn up and deliver exceptional food, service and drinks…. and guess what we did!!

The evening was a real success and all very calm… unusual for me in the kitchen, I must be mellowing in my old age (34) Staff were fantastic and everyone was very excited by the fact that were in the grounds or shadows of Arundel Castle… In a stunning marquee provided by Petworth Marquees and the just to add a bit of spice… the Band were Sirens…Two ladies who with their band, sound engineer and tour bus (joking ladies!) sang their hearts out, all the guests were up dancing, I even caught our staff swinging their hips!

All in all it was a real great event and a sense of real achievement was felt by all…. so if you have 9 days or less to go and your caterer lets you down and you need a plan putting together… don’t call the A Team call the RED TEAM!

Enjoy and Keep Smiling!

Arundel Sparkle Ball – 9 Days Notice, 300 Guests, No Problem! is a post from: Red Anywhere Catering

A Day in the Life of Red Anywhere… Rokeby Masque Ball 27th February 2010

Laura Ward — Fri, 05 Mar 2010 16:38:17 +0000

A Day in the Life of Red Anywhere… Rokeby Masque Ball 27th February 2010
220 Masked Guests, 4 Bespoke Dishes, 3 Kitchens, a Fantastic Team of Staff and one very long shift! Last Saturday saw in Red’s first large event of the year… The Bi-Annual Charity Ball held at Rokeby School in Kingston. This week I thought I would tell you a little bit about what an event day is like for the Red Team!

8:15am – Three company vehicles & two staff cars meet on route to grab petrol and breakfast. The team are just waking up and there is an air of anticipation about the day ahead. The convoy set off in the direction of Kingston.

10:00am – We all arrive onsite and preparations are well underway. There are lighting guys, sound guys, delivery guys… and Jose – The School’s maintenance & facilities manager and our hero. Having shown us what’s happening in the main hall, Jose lets us into the auditorium – our plating area, staff room and holding area for the day. It’s difficult at this point to see how this exam hall is going to look as a glamorous venue, but the decorators are here – in them we trust!

10:30am – It’s time to start unloading… let the work commence! Staff begin to carry, pull, shift and stack. Miraculously a temporary kitchen evolves, trestles are set up for plating back of house and out front the round tables begin to take formation… Still looks like a school hall though…

13:30 – Linen is on, Cutlery is laid, plates are ready… We have an arrival drinks station, a great-looking bar and two coffee stations. It’s time to tweak each and every place setting until the room is up to Red’s standard and watch as the venue decorators work on magnificent table centre pieces complete with coloured feathers and masks, finishing the look.

14:30 – Tweaking complete (for now!) and time for the busy bees to have a breather. Dan and Will turn into Subway Sandwich Chefs for a while and fix everyone up some tasty treats, whilst chat turns to the evening ahead. I turn into Van Gogh for a while, creating a beautiful (yes, beautiful!) service plan on the whiteboard for all the staff to see. This will be the front of house team’s reference point for service tonight, so no pressure…

17:30 – Two hours to go and we like to be prepared… The second load of staff have arrived, blinking into the now transformed hall, complete with decorations, lights, a stage and an auction table… It’s starting to feel less like sports day now! The beef cooking in the oven fills the air with a tempting glimpse of the meal ahead.

18:00 – The team change into their uniforms and once we all look the part I begin my public speaker bit, briefing the enormous team of staff about the plan of action for the evening. Starters and desserts are being served from the separate auditorium tonight, so I hope everyone’s prepared for a work out. Maybe we should do some warm up stretches… Maybe not.

19:00 – Everyone is in position and we’re ready to rumble… now we just have to wait. And pray the rain stops as this partly outside service is going to be slightly damper than planned.

19:30 – Guests begin to trickle down the soaked path and thankfully the rain is slowing. Masked and dressed, guests are given champagne and offered nibbles. The party is on!

20:15 – Thanks to a master of ceremonies with a much louder voice than mine, guests are invited to be seated and service is about to commence

22:00 – starters went without a hitch and Will’s exclamation of “220 mains in 21 minutes – GET IN!” should explain how well the rest of service went. Guests are busy with their desserts and the auction has begun… Red have donated a Master Chef Experience as one of tonight’s prizes, so let’s hope that goes down well.

23:00 – Party’s in full swing for our guests as the band play a variety of classic covers. They tuck into a selection of hand picked cheeses with chutney, grapes and biscuits. It’s our dinner time so the team take it in turns to sample Red’s wonderful dishes (best part of the evening!) whilst the others clear, tidy, serve drinks and pour coffee… and they’re STILL smiling!

24:00 – The guests retire to their beds, full of Here till the bitter end, it’s clean up time for the front of house team! A whole hall’s worth of equipment is packed back into the Red vehicles and that is no mean feat. Everyone’s happy with a job well done so the mood is light as we carry, pull, shift and stack (ring any bells?)

01:00 – Our job here is done! Congratulating each other and piling back into various cars, we yawn and look forward to home, where there are beds… Just another day in the life of Red Anywhere.

A Day in the Life of Red Anywhere… Rokeby Masque Ball 27th February 2010 is a post from: Red Anywhere Catering

New Season, New Produce!

Will O'Hara — Wed, 10 Feb 2010 17:39:22 +0000

New Season – New Produce!
As the wedding season is coming around extremely quickly now, for the chef’s at Red Anywhere, it is also a very good time to keep a look out for new seasons produce.
With so many tastings being booked for the summer brides, it is a good chance for the chefs to order small quantities of produce to have a look at the quality,
and gather some new ideas for new menus.
We at Red Anywhere have come across a new Fruit and Veg supplier called Downland Produce who are located just outside Pulborough, West Sussex.
it is fantastic to find new produce which is locally sourced so close to our kitchens in Littlehampton, so far what we have seen has been very promising,
and I am very much looking forward to working with them and using lots of new seasons produce, especially in Summer season!!

Will O’Hara
Sous Chef
Red Anywhere

New Season, New Produce! is a post from: Red Anywhere Catering

Dan in the final for “Young Entrepreneur of the Year”!

Dan Clarke — Thu, 04 Feb 2010 16:52:56 +0000

Dan received confirmation today that he has made the final of “Young Entrepreneur of the Year” at the prestigious Gatwick Business Diamond Awards” The grand final will be held on the 10th March at the London Hilton, Gatwick. This years event is being hosted by Nick Hewer, Alan Sugars right hand man from the apprentice!

I am delighted to firstly be nominated for this award and secondly it shows the growth and success of Red Anywhere in such a short space of time… Even thought this award is aimed at myself its actually about Red Anywhere, the journey of how I got here and where we want to be…. that is down to a team… and I thank them for all there support and continued hard work and dedication to making Red Anywhere the force it is today!

Now all I need to do is win the award and carry on with our master plan to take over the world! The future is bright but its not Orange!!

Dan in the final for “Young Entrepreneur of the Year”! is a post from: Red Anywhere Catering

Tastings, Tastings, Tastings…. The Importance of them!

Dan Clarke — Fri, 29 Jan 2010 10:00:01 +0000

Well it’s a new year and we are already very busy…which is good! For the next couple of months we have over 15 couples booked in for tastings! This gives the couple a chance to come along to our state of the art kitchens, have a look round, meet the team and then settle down in our Tasting Room and enjoy a feast of food!

At Red we offer all of our clients a complimentary tasting for up to 4 people, some clients are surprised by this others expect it. We are only too happy to offer this service as we know not all of our competitors do!

How they work….

Couples, Clients, Friends generally have narrowed down there choice to 2 or 3 options by the time we get to a tasting. So we cook and present the dishes they have chosen for them to taste, picture and also see if the whole menu balances itself and obviously if they like it!

If for some reason (not happened yet) they do not like anything they have been served then we start again at no extra charge but as I said I am very proud that everyone has enjoyed our tasting sessions and more often or not gone with what we have spoke about previously….

It’s also a great way for us to talk about the rest of their plans for their event and get to know each other on a personal level, I feel it’s important we as a team at Red treat every client individually and on a very personal basis… this is something we pride Red Anywhere on!

So if you are looking to book an event but not sure what to eat or already booked one but cannot pick from the mouth watering options…. then a tasting is the way forward!

Some pictures below of a recent tasting we did for one of our brides this year…. by the way they LOVED IT!

Tastings, Tastings, Tastings…. The Importance of them! is a post from: Red Anywhere Catering

St Andrew’s Day – Red Anywhere Style

Laura Ward — Wed, 02 Dec 2009 11:21:07 +0000

Another day, another Master Chef Experience… This time we were asked to create a Scottish influenced menu for a private dinner at a client’s house.
The event? Their wedding! The couple wanted a small ceremony followed by a intimate meal for eight, inspired by the Groom’s Scottish heritage.
So that was just what they got!

We set up their kitchen whilst they set down the aisle and by the time they had said their “I do’s” we were ready and waiting with the Veuve Cliquot and
some gorgeous canapes.

We started proceedings in true Scottish style with Classic Cullen Skink Soup, finished with a Soft Poached Egg and Crisp Breads. Light and frothy in
texture, the starter received clean plates all round.

Next up was Beef Wellington… Individual portions of perfectly seasoned, medium rare Highland Beef with Wild Mushroom and Haggis Duxelle wrapped in
light, crispy Puff Pastry, served with Marinated Shallots, Braised Red Cabbage and Fondant Potato, Drizzled with Red wine Jus… Can you hear the
Bagpipes?

Dessert time! Homemade Shortbread layered with Raspberries Poached in Macallan Whiskey and a dollop of Cranachan Cream.

And it didn’t end there…

A Cheeseboard fit for the King of Scotland followed. On the menu was Mull of Kin-tyre, Dunsyre Blue, Creamy Caboc and Inverloch Goats Cheese, enjoyed with
Fine Scottish Oat Biscuits and washed down with Port.

The Guests were full and happy, there were Compliments to the Chef all round and the wine continued to flow whilst we washed up and tidied, leaving no
sign we were ever there.

We hope the happy couple enjoyed their Master Chef Experience as much as we did and would like to send them our congratulations. Until next time,
Goodbye and Slàn leat (Health With You)

Enjoy…

Laura

St Andrew’s Day – Red Anywhere Style is a post from: Red Anywhere Catering

First Blog Post for Laura… Down Time!

Dan Clarke — Tue, 17 Nov 2009 11:50:59 +0000

Down Time

So the wedding season is behind us and Christmas not quite upon us (no matter what the high street might think). What do we do here at Red with
all…this…time? I hear you ask.

You might imagine we use the break to catch up on current affairs (Face-book), to read that novel or file our nails, flicking through wedding magazines
and sighing – dreaming of the next time we’ll get to cater for a beautiful bride and a room full of her guests…

Well imagine again! I can categorically state that there is no day dreamy, Facebooky relaxation going on in the Red Office. Allow me to elaborate…

We’ve got next years’ Brides to think about first of all…
Then Corporate Dinners and Masked Balls, Wedding Fares in need of Stalls.
With Don’t Tell the Bride and Master Chef Meals, we’ve got bookings coming out of our ears.

New client in, no time to waste! There are menus to design and food to taste.
There are site visits, meetings, quotes to create. And an open Day soon, at Eastlands Estate!

With great Venues like Farbridge and the Dome, it’s a wonder we ever get home.
Emails beeping, phones ringing, Will in the Kitchen, singing…

I’d love to continue blogging in rhyme, but I’m really very busy – I don’t have the time!

Regards

Laura

First Blog Post for Laura… Down Time! is a post from: Red Anywhere Catering

Roast Beef & Horseradish… with a twist of course!

Dan Clarke — Mon, 19 Oct 2009 08:21:43 +0000

Probably one of the most famous dishes in the world and loved by everyone… Roast Beef and Horseradish. Well how about a twist, we recently catered for a couple who loved food and wanted something “out of the box” for their wedding day!

So here is what we did. Roasts Sirloin of Scotch Beef served Medium Rare and Thick Cut, Served with Dauphineoise Potatoes, Wild Mushrooms, Beetroot Purée and wait for it……. Horseradish ICE CREAM…! Yes Horseradish ICE CREAM…. The guests loved it, I am sure some of them were not quite sure if it was horseradish cream!

So if you are looking for a caterer to give you something completely bespoke then look no further then Red Anywhere…. This dish was served to 100 guests and all commented on how innovative the dish was and how sublime the Ice Cream tasted, even if not to everyone’s taste

Roast Beef & Horseradish… with a twist of course! is a post from: Red Anywhere Catering

Brigthon Dome add Red Anywhere to approved Caterers!!

Dan Clarke — Wed, 07 Oct 2009 09:24:22 +0000

It’s official Red Anywhere are now recommended caterers at Brighton Dome. We have been catering at t

he Dome for 2 years on a personal recommendation basis which has resulted in us catering for the NHS, Fresh Egg & most recent the National Energy Association… after proving ourselves over this time and delivering exceptional events, Head of Events and Sales Donna Miller has told us this week that Red will now be recommended to all clients for the foreseeable future…

Dan, Andy and the team at Red are ecstatic about this relationship and Dan particularly was thrilled of the news… “Its worth persisting with something no matter how long it takes, we have been chipping away at Donna and the team at the Dome and now all our hard work has paid off”

Red are very excited at the prospect of catering on a more regular basis at the Dome and this starts with the “Gaps Ball” sponsored by British Airways for 500 covers next year which is Red Anywhere’s client…

Well done to all at Red Anywhere and a huge thank you to Donna and the staff at the Dome…

The futures bright…its very Red!

Brigthon Dome add Red Anywhere to approved Caterers!! is a post from: Red Anywhere Catering

Christmas Party Nights “Sex in the City” Manhattan Style

Dan Clarke — Thu, 17 Sep 2009 10:46:04 +0000

Red Anywhere have put together a fantastic Christmas Party Night theme that we think is going to be awesome. We are calling it “Sex in the City” Manhattan Style Party Nights that have a sexy (Food) and modern (Venue) feel to it coupled with all the tradition of Christmas….

These nights will be held at the Wonderful Eastlands Estate near Billingshurst, West Sussex. We have various dates free and can be very flexible. Tables of 10 are the minimum but if you would like to take over the whole suite then that requires 70 people (2 companies have already taken this)

The Starlight Suite at Eastlands will be themed to a modern Manhattan look with the colours being mainly white and black, Mirrored dance floor, Stunning White Christmas trees, Themed cocktail bar and even a Manhattan Skyline projected on to the wall. All of this coupled with our resident DJ sending our hits from the 60’s, 70’s and 80’s it aims to be a wonderful setting for a great party!

The food of course is an important part of the night! As you would expect form Red Anywhere this will be sublime flavours and combinations with some classics that we all love and even a few twists to mix it up a little. All dietary requirements will be catered for and we will be as flexible as possible with all requests.

The menu is available by emailing us at christmas@redanywhere.co.uk or calling us on 0845 223 4472. There will be a choice of 3 starters, 3 mains and 3 puds with all guests choosing in advance of what they would like to eat….

We have 2 packages available for the evenings. Package 1 includes all of the above and an arrival cocktail for the ladies and gents. £45.00 per person plus VAT. Package 2 includes all of the for mentioned plus 1/2 bottle of beautiful wine per person. Priced at £55.00 per person plus VAT

If this is of interest to you then please do get in touch as many dates have already been booked…. we can cater for lunchtime or evening on Wednesdays, Thursdays, Fridays and Saturdays….

Look forward to hearing from you

Dan Clarke

Christmas Party Nights “Sex in the City” Manhattan Style is a post from: Red Anywhere Catering

Too busy to Blog… :(

Dan Clarke — Thu, 13 Aug 2009 15:02:16 +0000

Wow what a couple of months we are having…. Its been a record couple of months for Red Anywhere and so much so that I have not had time to Blog!!!!

We have been everywhere and anywhere over the last couple of months… including Coombe Manor Newbury, Private residences all over Sussex, Surrey and Hampshire, Farbridge, Grittenham Barn, Hampton Court House and of course Eastlands Estate where we now manage the venue on behalf of the owners….

So apologizes for not bloging but I aim to rekindle the bloging in the office!

Regards

Dan Clarke

Too busy to Blog… :( is a post from: Red Anywhere Catering

Anyone for Bowls…? Richard!

Dan Clarke — Mon, 22 Jun 2009 14:10:18 +0000

At the weekend we catered at Field Place in Worthing. The occasion was a wedding for Andy and Karen who had a wonderful day… see next blog!

Richard one of our event managers took to the green whilst we were waiting for the guest to arrive and thought he would try his hand at bowls…. yes bowls! he forgot 2 vital things… firstly I had my camera and secondly the bowls!

The trio of ladies sitting on the bench enjoying a peaceful afternoon found it very amusing and commented on his action…. what do you think?

Lovely action Richard!

Anyone for Bowls…? Richard! is a post from: Red Anywhere Catering

NEA Annual Conference Dinner….. Great Success!

Castles, Canapés AND the Anglo Zulu War of 1879!

Dan Clarke — Wed, 10 Jun 2009 10:05:51 +0000

Castles, Canapés AND the Anglo Zulu War of 1879!
South African Long Neck wine and a delicious canapé choice where the perfect accompaniment to a fabulous talk on Zulu war battles by a very passionate Rob Caskie, the renowned and colourful story teller- a master at reliving the event in full detail!

The Game and Wildlife Conservation Trust are privileged to be hosting a series of these nationwide lectures and the team at Red Anywhere truly honoured to be invited to cater the first event in the presence of the Duke of Norfolk at his magnificent abode – Arundel Castle.
Red Anywhere staff ‘attacked’ from all angles armed with wonderful canapés; guests trying to fight off these food temptations from the left and from the right spoilt for choice – the asparagus soldiers with hollandaise sauce, the crispy lamb with mint risotto and the homemade banoffee pie true victors in this mini battle!
The human endeavor highlighted by the battles at Rorke’s Drift and Isandlwana will live on forever.
Red Anywhere’s visit to Arundel Castle armed with a canapé artillery will be an occasion of which we as caterers remain proud!

Castles, Canapés AND the Anglo Zulu War of 1879! is a post from: Red Anywhere Catering

Looking for a Summer Event with the Wow Factor!