Archive for the ‘General’ Category

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!

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!

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Spice up your wedding this summer, with Red Anywhere’s very much talked about Paella Stands!

As The Wedding season is in full flow now, more and more Bride and Grooms are wondering what to do for evening food, or even for their wedding breakfast, well that’s where the creativity and flair comes into play here at Red Anywhere, we offer Paella stands to really jazz up your special day whether it’s a wedding or a private party!

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A great night of Sublime Creative Food, refreshing non-alcoholic cocktails created for Mr and Mrs Steel and six guests at their home in Chandlers Ford, Hampshire.
They all enjoyed a small selection of delicious Canapes cooked by myself and of course the master chef himself Daniel Clarke, consisting of Seared Foie Gras, Rhubarb Compote – Mini Thai Fish Cakes, and finally Pesto & Poppy Seed  Goats Cheese tart, all accompanied by a choice of a glass of Kir Royale, Raspberry fizz, and Nojito (Mojito without the Rum), created by Dan and prepared by a new member of the team Marcellus!

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Wedding Season off to a Flyer..

Red Anwhere – the clue is in the name, ‘Anywhere’.
We had a trio of weddings over the weekend each one individual in menu choice, food style and location!

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What a fantastic time of year, for new season produce, local meats, and fresh vegetables.

Lucky for me my girlfriend’s parents own a farm in the small village of Isfield, Lewes, where they rear a small holding of Sheep and Pigs.

As a chef I feel it is very important and also exciting on a personal and professional level, to understand and see where our produce comes from, how it is reared, and the process it goes through before ending up as a delicious dish on our plates.

I took a walk around the farm this weekend, to see how the sheep were getting on, the Ram was let loose a few weeks ago, and as a result 7 of the sheep are in holding ready to give birth to new seasons lamb in just a couple of weeks time.

I took some time also to see the pigs, which again are ready to be taken to a local Abattoir – Tottingworth Farms in Heathfield, in just a couple of weeks time, I will be getting my butchers apron on and going along to see the process as it happens!!

After a game of Frisbee and a beer in the sun with my girlfriend, I was even given some freshly laid duck eggs to take home. Lovely!!

Will O’Hara

Sous Chef – Red Anywhere