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Author: Kalm Kitchen

The Kalm Calendar :   07 / 01 / 19

Tatler magazine – January issue

Look out for coverage of Camilla and George Blandford’s wedding in the January issue of Tatler magazine. We were lucky enough to be a part of these stunning celebrations, which took place at Blenheim Palace last September. We loved getting to know the couple and dreaming up some of our most challenging food creations to date. For instance, a seafood stall featuring lobster rolls and its very own roaming Oyster Meister, and an edible glasshouse display of healthy and wholesome bites. We had such a wonderful time working with the couple on their amazing day. So, enjoy the full interview with this lovely couple in the January 2019 issue of Tatler magazine. Or, you can find out some of our foodie highlights here

Being part of this special day was definitely a 2018 highlight. And to top it off, this January we were also delighted to find out that we’ve been approved as a recommended supplier at Blenheim Palace. We can’t wait to work on many more spectacular events at this historic venue.

Would you like to talk to us about planning your big day? Contact us at info@kalmkitchen.co.uk or call us on 01483 813360.

Kalm News :   24 / 12 / 18

Happy Christmas

However you’re spending the festive season, we’d like to wish you a very Happy Christmas. We gathered some of the Kalm Kitchen team together for a little glimpse into how we’ll be celebrating this year…

//Q: What’s your favourite Christmas cocktail?

Lara: It has to be a Pornstar Martini: Vanilla-infused vodka with passion fruit, shaken over ice with vanilla sugar and passion fruit puree.

Lily: Espresso Martini for me: A blend of vodka, freshly brewed espresso, Kahlua and coffee beans over ice. Delicious!

//Q: What Christmas canapés will you be serving up this year?

Emily: Can’t beat the Kalm Kitchen mini blue cheese oatcakes with walnut chutney – so festive.

Lara: Beetroot cured salmon on horseradish blinis are amazing alongside a glass of fizz.

//Q: What’s your ultimate Christmas day side dish?

Jen: Has to be Brussels sprouts tossed with chestnuts.

Lily & Lara: (*said in chorus, enthusiastically) Bread sauce!

Emily: It’s all about the stuffing. My family do a twist on sage and onion with sausage meat, which is so delicious.

//Q: What do you always cook up on Boxing Day?

Jen: Simple – I just graze on all the leftover cheese, all day long!

Emily: Our tradition is to have the leftover ham alongside a big, creamy, delicious Dauphinoise.

Lily: Cold bread sauce, it’s my guilty pleasure!

//Q: Favourite Christmas song?

Lily: Last Christmas by Wham.

Lara: All I Want for Christmas is You by Mariah Carey.

Emily: Anything by Michael Bublé – the absolute Christmas playlist.

//Q: Which movie will you definitely be watching over the Christmas season?

Lara: Elf

Emily Love Actually

Lily: Home Alone

Louisa: The Holiday

//Q: What’s your favourite Christmas chocolate?

Lara: Oh, it’s all about the white chocolate.

Emily: Give me a Chocolate Orange!

Lily: I love a Toblerone.

//Q: And finally, what’s on your Christmas wish list?

Lily: An old-school Polaroid camera.

Emily: I’ve asked for a teal Le Creuset casserole pot.

Meet The Team :   07 / 01 / 19

Hannah

In our continuing quest to introduce you to the wonderful people behind the scenes at Kalm Kitchen, we had a catch up with Event Planner Hannah Woodley, whose recent experience of planning her own wedding has given her even more insight into what it take to plan your dream day…

Q// Hannah, when did you join Kalm Kitchen and what has been your journey since you started?

A: I joined the Kalm Kitchen team in April 2017 – it’s impressive to see that the team has more than doubled in size since then! I have taken on managing the bookings for Micklefield Hall in addition to working at other fabulous venues.

Q// Tell us a little about your role at Kalm Kitchen, and what’s a typical day for you?

A: My role as an Event Planner includes working at Kalm Kitchen HQ in Puttenham where I host initial meetings with our wonderful couples, gaining insight to their perfect day. On event days I am out at our gorgeous venues and private houses bringing all of our couples plans to life. It is fair to say that there is no ‘typical day’ in the world of events, which I think is half its charm and keeps things interesting!

Q// What are the things you most enjoy about your role?

A: The people – in and outside of Kalm Kitchen. One of my favourite things about my role at Kalm Kitchen is that every day I am privileged to work alongside some of the kindest, most inspirational people I have met, and now call family. The events industry is extremely diverse, not to mention challenging at times so you need to have a strong support network, and that is exactly what you can find at Kalm Kitchen. Working with fantastic suppliers really elevates my role too – running an event when I know I am working alongside a team of other passionate people towards the same goal is something really unique.

Q// What’s the best ever event you’ve ever had the pleasure to work on? What made it so special.

A: To be honest, there are no two events that can be compared like for like. Every single event that we cater for – whether is a dinner party for 30 people, or a lavish wedding for 300 people – is equally special.

Q// What are the particular skills you think you have that make you good at your job?

A: I am adaptable and approachable and I will happily to talk to anyone, which – especially in this industry – is beneficial!

Q// What’s the funniest thing that’s ever happened to you while planning or hosting an event?

A: Our couples are so creative and always bring a smile to my face with their ideas. It’s too hard to pick just one standout moment, but I would pin it down to working with animals – from owl ringbearers to incorporating farm animals – totally unpredictable! Let’s just say llamas bring so much joy to a party too!

Q// If you could choose a dream party to plan, what would it be?

A: I love the idea of planning a wedding for a close family member or friend to create a truly memorable day. I envisage a simple but elegant wedding on a small fort with an endless flow of prosecco and delicious Kalm Kitchen food!

Q// What are your best tips for hosting the most successful party?

A: Stick to your gut, but also be open to advice. If you are planning an event – party, dinner, wedding – whatever the event, make sure it is what you want. Create a vision and run with it. Once you are clear with your vision, fully hand over to your event manager/planner so you can relax and enjoy all the elements as they unravel on the day.

Q// We understand you got married recently. What are the things you learnt from being on ‘the other side’?

A: Enjoy the ride and stay positive. It’s such an exciting time and I would be lying if I said I hadn’t felt all emotions at times planning my own wedding, but that’s perfectly normal and now this is something I feel helps me connect better to my clients. Planning an event is only going to be as overwhelming as you make it. My advice would be to choose the suppliers you are most comfortable with and trust that they will execute all your plans.

Q// What’s your favourite food, and do you have a foodie guilty pleasure?

A: I am terrible for snacking – I would much rather eat little and often rather than sit down and eat a big meal. Put a coffee in my hand and a bag of popcorn in the other and I feel like I’m winning!

Q// What’s your signature dish – the one you’re an absolute pro at rustling up?

A: For someone who works in the catering events industry, I am terrible in that I never follow a recipe – something I have 100% inherited from my mum.

Q// What do you do in your downtime?

A: I am a country girl at heart and family is everything to me. My husband and I are lucky to live just around the corner from both of our parents and will regularly be found either with them walking the dogs or down in Brighton with my sister wandering through the Lanes and drinking cocktails.

Q// What did you want to be when you were growing up, and are there any unfulfilled ambitions?

A: I have always had a lot of love for animals and growing up I loved the idea of being a vet but, at six years old cuddling baby animals and meeting everyone’s cute pets was my concept of what a vet was!

Q// If you had to make a rule for one day and everyone had to follow it, what would it be?

A: Smile, be kind and eat guilt-free brownies all day!

Photography: Eddie Judd {eddiejuddphotography.com}

Real-Life :   18 / 12 / 18

Cat & Angus

Who: Catriona and Angus | When: September 2018 | Where: High Billinghurst Farm

When a member of the Kalm Kitchen team gets married, you can guarantee it’s going to be a well-planned day! And, sure enough when our very own Cat married Angus, not only did it run like clockwork, but it was also a truly beautiful occasion, which was perfect in every single way. No surprises, we all shed happy tears of laughter and pure joy throughout the day as Cat made her wedding dreams come true with impeccable style and planning.

KK’s super Event Manger Pete was put in charge of making sure all of Cat’s ideas were brought to life – a role he relished! ‘I loved our planning sessions, especially when mixed with Salted Caramel ice cream and an episode of Desperate Housewives!’ he told us. ‘I am very lucky to call both of these amazing people my friends, and seeing through all their plans was an absolute honor. It will be a highlight wedding for the rest of my life.’

Kalm Kitchen’s ‘Little Black Book’ came into its own as Cat cherry-picked some really special suppliers to help create her vision. The super-talented Kate Avery was responsible for the florals and in particular creating the most amazing ‘Moongate’ masterpiece in the Elizabethan Room where Catriona and Angus exchanged vows. This was then transformed in the evening to be used as a photobooth. The day was captured beautifully by photographer Anneli Marinovich. Her calm presence on the day helped settle any nerves and ensured every moment would be remembered and treasured forever.

In honour of the changing season, Cat settled on a luxurious autumnal theme that comprised Bohemian glamping. Her autumn-inspired palette, which was a riot of rich, natural tones reflected the late September mood perfectly. Catriona and Angus’s dog Peanut was their ring bearer, complete with her own floral collar handmade by the Bride. The room filled with a chorus of ‘aaahhhs’ as the photogenic Cockapoo (with her very own Instagram account, no less) entered, carried by the brother of the Bride.

There was no shortage of vibrant, seasonal foliage and Cat had collected bags full of Maple leaves in the weeks leading up to the wedding to use as confetti. She picked a mixture of orange, red and purple leaves that magically celebrated their marriage. Even the canapés were carefully selected by our bride to fit in with the gorgeous hues of purple around the venue. The tasty bites included a delicious selection of flavours such as Beetroot Cured Salmon, Mini Arancini Balls and Peking Duck Pancakes.

The stunning Gold Patisserie Bar, which followed a meltingly-delicious main of Slow Cooked Shin of Beef, was designed by Cat and detailed with gorgeous florals by Kate to complement the array of delicious potted desserts, which created a sweet-toothed visual dream! A stunning cheeseboard was served as the evening cranked up into full swing, while gooey individual pots of Mac’n’Cheese were circulated to hungry guests as the party continued.

 

Cat and Angus were delighted with their day, and the Father of The Bride sent these kind words to super-planner Pete afterwards to express his gratitude:

‘I feel that a further word of thanks is most certainly warranted. When I recall every telling moment on Saturday in particular it includes you at the epicentre, calmly sorting everything out. It is a massive responsibility and requires multiple levels of calm, to say nothing of the diplomacy of many venerable ambassadors. That you achieved it all with great good humour and evident flawless success says a huge amount and we are all indebted to you. The train may have sped safely and comfortably on at every turn but the track laying was entirely yours. Thank you. Thank you for all that that particular weekend will mean over succeeding months and years. Many, many years.’

Credits… Venue: High Billinghurst Farm {www.highbillinghurstfarm.com/} Florist: Kate Avery {www.kateaveryflowers.co.uk} Photography: Anneli Marinovich Photography {www.annelimarinovich.com/} Videographer: Wild Fire Weddings {www.wildfireweddings.com/} Singer: THOM Music {www.thom-music.com/} Invitations: Nat’s Paper Studio {www.natspaperstudio.com/} Calligraphy – Pepe’s Point {Instagram @pepespoint} Ring Bearer: Peanut {Instagram @cockapoopeanut}

Spotlight On :   05 / 12 / 18

Inside Outside Marquees

There are so many details involved in planning the perfect party, which the businesses who work behind the scenes know only too well. One of our favourites is Inside Outside Marquees, who create unbelievable temporary structures for all kinds of celebrations. We sat down with Gary Duarte for a chat to find out a little more about the art of a memorable marquee and how creating your very own venue for a day puts you in complete control of your event…

Q: Tell us about your business – how did you start out, and how would you describe Inside Outside today?

A: The company was started in 1980 and it was a pretty simple affair – a man, a car, a roof-rack, a marquee and a lot of enthusiasm! Since then, we’ve gone from strength to strength. From day one the company ethos has been to deliver exceptional marquees and exceptional customer service. Today we have a large team and we build premium level, luxury marquees across the south east of England.

Q: You seem to have lots of marquees to choose from. What kind of events do you cater for, and how varied can a marquee actually be?

A: It’s difficult to know where to begin. Marquees can be incredibly varied – for starters they are modular structures, so size and shape varies depending upon the clients needs, the available space, garden features to be incorporated or worked around and views to be shown off. They can also be set up in so many different ways, and we can create distinct and different areas – they don’t have to be one big rectangular structure. Sometimes a series of marquees working in conjunction offers the best solution and can create additional areas with different vibes. A popular set up for weddings and parties offers three distinct areas within a single marquee: a reception area, a dining area, and a nightclub. We can separate these areas by using a series of ‘reveal curtains’ so that the marquee metamorphosizes over the course of the evening – culminating in the reveal of the funky night club area – a real ‘wow factor’ for the guests. Floral decoration, different internal styling options, and lighting choices all play a part in really setting the scene and vibe of the event.

Q: Who and what inspires you in your work?

A: Our customers and their vision and enthusiasm for their events. There’s nothing better than looking at the blank canvas that is a back garden on a rainy winter’s day and going through the process of turning that space into something incredible. We love to see our client’s reaction to the finished product, it’s a great feeling. We also work with some fantastic event planners and caterers, such as Kalm Kitchen, whose ideas are inspirational. We love to be set a challenge and we love to be known as the company that goes the extra mile to create something extra special for our customers.

Q: You’ve worked quite extensively with Kalm Kitchen. What has been your experience of collaborating with them?

A: It’s simple: Kalm Kitchen = Happy clients. We can refer our clients to Kalm Kitchen with complete confidence because we know that they will have a great experience. The feedback on the catering is always outstanding and we love to be associated with a brand that expects and delivers the same outstanding standards that we do. Plus the Kalm Kitchen team are brilliant – really friendly and ultra professional.

Q: Who are the other suppliers you enjoy working with?

A: We work with lots of suppliers across the whole of the events industry. There are some great creatives such as florists and lighting specialists whose displays can really transform the marquee. But it isn’t necessarily the overt, visual stuff that makes the difference – if you don’t notice the toilets, the electrics, the heating etc, then it’s job done. Ultimately it comes down to professionalism. We aim to be as organised and as professional as possible and we liaise with all of the third party suppliers working alongside us. If we are collaborating with brilliant, communicative and organised companies then it makes everyone’s lives easier; it doesn’t matter how great a service you offer if you don’t work well with the other teams involved. Ultimately it’s all about the client – if you’re that good then let your products and services do the talking and leave your ego at home.

Q: What are the decorative aspects that can really make a difference to the appearance of a marquee?

A: There are so many factors and it varies by event but I’d say that lighting is always important. Lighting can transform a venue – get it wrong and you just won’t get the right vibe, but get it right and your event will go off. Floristry too. Sometimes it’s overdone and can actually detract, but a good florist that understands marquee spaces can work wonders. With regard to the marquee itself, window walls and clear roof panels that let in light are important and attractive. Good quality lining is crucial and can come in a variety of colours and styles. Features such as drapes and roof sails can add interest and really set a marquee space off beautifully. Star cloth ceilings look incredible and funky dance floors and bars create exciting feature areas.

Q: What are some of the most impressive or memorable projects you’ve worked on?

A: One that really stands out is a three marquee set up that we built across a lake. It was a feat of engineering and required us to have the lake drained before installing a scaffold system, which the marquee was built on, and then having the lake refilled. We connected a completely clear bar marquee to the main marquee with a small bridge and managed to incorporate the fountain from the lake into the marquee too. It was beautiful and featured clear glass window panels and doors as well as clear gable ends so that the guests could enjoy the wonderful views. I also recall, not long after joining the company, walking into a wood-paneled marquee that featured stags horn chairs and chandeliers, a carved ice bar, spectacular food stations and a huge stage, all built over a swimming pool using boarded, carpeted flooring – I had to keep reminding myself that I was in a marquee!

Q: What would be your dream event to work on?

A: It probably sounds like a cliché but we really don’t have a dream event. We work on so many fantastic and varied builds every year and there’s really not much we haven’t seen or done. We like a challenge though, so something that involves a bit of lateral thinking and clever planning is always good.

Q: What advice would you give to couples who are currently contemplating a marquee for their big day?

A: A marquee is a beautiful and bespoke space for a wedding reception. You can create something unique and personal to you and pretty much guarantee that no other couple has had the same set up in the same location. It isn’t necessarily a cheap option and there are lots of marquee suppliers out there all working to different standards and with a different quality of product. When gathering marquee quotes make sure you are being quoted like for like. Some companies, such as Inside Outside, offer an all inclusive price at quote stage – so they may appear more expensive initially, but they won’t be up-selling or adding essential items to your bill after you’ve signed on the dotted line. It’s vital to remember that you will get what you’ve paid for. Think of marquee hire in the same way as you would when shopping for a new car or a dress. You understand brands and the qualities associated with them, you wouldn’t just say you were trying to buy a car – you’d know if you were after a BMW or a Lada.

Q: What are the biggest challenges and the biggest benefits of choosing a marquee for an event?

A: A marquee is your very own venue, it’s unique and you can design and style it yourself. You’ll be in complete control of your event too, you can choose your own caterers, bar suppliers, music and styling – and no one can tell you when the party has to end. The downsides? You’ll love it but it’s temporary and you’ll be sad to wave goodbye! A good marquee takes a couple of days to install and a day to take out, so there’ll be a little bit of disruption either side of the event but it will be worth it.

You can find out more about marquee hire by downloading a free copy of Inside Outside’s Marquee Hire Guide here, or visit their website www.inside-outside.co.uk

Real-Life :   05 / 12 / 18

Camilla and George

Who: Camilla and George | When: September 2018 | Where: Blenheim Palace

Every wedding we’re a part of at Kalm Kitchen has a special place in our hearts, and we can genuinely say that we love all our couples. There are some occasions though that still take our breath away, and this was one of them! From the moment Camilla walked down the aisle to marry George at St Mary Magdalene Church in Woodstock under a beautiful arch festooned with florals, the scene was set for the absolutely stunning details that followed throughout the day.

 

After the ceremony, guests were transported to the South Lawn of magnificent Blenheim Palace for a lunch reception filled with an abundance of food and drink, where they feasted on canapés such as Scotch Quails Eggs and Salt and Pepper Squid; circulated bowl food of either Ceviche or Asparagus and Parmesan Risotto with truffle oil; and an assortment of innovative stalls, which we’d styled to enhance the visuals of all the delicious food.

A seafood stall featured live slicing of beetroot cured salmon, hot smoked salmon and oak smoked sliced salmon alongside blinis, pumpernickel, grilled sourdough, garlic aioli, marie rose, chervil, shallot and caper dressing, crispy baby gem and baby minted potatoes. Guests were also invited to tuck into Lobster Rolls in soft brioche buns and treated to an Oyster Meister serving up fresh oysters and delicious accompaniments, all presented on vintage silver platters.

A glass lantern roof gave our wooden-structured Organic Potting Shed the feel of a glass house, bursting with terracotta pots filled with produce. Ingredients echoed the homegrown aesthetic with an array of healthy and wholesome temptations including beetroot hummus; hummus; chive lemon and sour cream; bread crisps; pitta; quails eggs; roasted assorted nuts; syringe shots; protein balls; raw vegetables; stuffed baby courgette flowers; Apple, watercress and pistachio salad and Heritage tomato, avocado and spring green salad.

And finally, a Nitrogen Ice cream bar created true drama and looked incredible with its array of Salted Caramel Cookie Ice Cream, Dulce De Leche, Praline Pecan Ice Cream and Elderflower Sorbet accompanied by a selection of toppings including Honeycomb, Chocolate flakes & Freeze-dried raspberry.

As the perfect finishing touch, a bespoke swing – provided by The Oak and Rope Company and detailed with Camilla and George’s names – hung over the large oak tree outside the lunch marquee, nestled in the woodland.

 

After a wonderful afternoon, the wedding party departed to get ready for the evening, kicking off with a spectacular champagne and canapé reception in The Great Hall, before a formal dinner in the luxurious evening marquee situated in the beautiful Water Terrace. The evening was styled with soft pinks, golds and gorgeous overhead floral installations of stunning wild flowers. Beautiful rose Florence water goblets and gold-rimmed glasses were provided by Couvert and paired with a blush pink napkin on clean, white contemporary table linen. The centre of the room hosted a round table with a stunning centrepiece, which became our famous cheeseboard and patisserie bar as dinner drew to a close.

As we cleared the decks, a spectacular fireworks display was held facing the River Glyme. The evening was then transformed into a party, unveiling the 12-piece band, glitter station and circular cocktail bar, plus divine Farmhouse Cheese Toasties served up as a midnight snack at the end of the night.

It was such a privilege to be a part of this special day, and we were all bursting with pride at the results. The bride contacted us afterwards with these kind words…

‘I honestly don’t know how I can ever thank you for making our wedding day the best and most magical day of our lives. It surpassed all of my expectations, everything looked like a fairytale and the food was absolutely incredible! I had so many people asking me who the caterers were. The tables were literally a dream come true and I was so happy with all of our pink and gold choices! I just feel so lucky to have had you helping me with all the meticulous planning.

You have all been an absolute joy to work with, so efficient, kind and accommodating – there is absolutely no way I could have done it without you. I just wanted to let you know how eternally grateful I am for all that you’ve done for me. It was the most unforgettable day and I’ll cherish all of the memories, made so beautiful by all of you!’

Credits… Venue: Blenheim Palace {www.blenheimpalace.com/} Flowers: John Carter London {www.johncarterflowers.com/} Photography: Matt Porteus at Studio_M {thestudiom.com/} Lunch Marque: 10×15 structures {www.10×15.com/} Evening Marquee: Ascot Structures {www.ascotstructures.co.uk/} Production: IngenuisUK {ingeniusuk.com/} Cake: Cotton and Crumbs {www.cottonandcrumbs.co.uk/} Wedding Dress: Dolce & Gabbana {http://www.dolcegabbana.com/}

Meet The Team :   05 / 12 / 18

Pete

We always say it’s the wonderful people behind the scenes at Kalm Kitchen that gives us the personal touch. No doubt about it, Event Manager Pete Holder’s attentive manner and amazing customer service is a special gift, and he’s a master at guiding couples through their exciting journey of getting married. We thought you might like to get to know him a little better, so we sat down for a chat with him to find out about his secret past as an aspiring singer and why he’s mad about Middle Eastern food…

Q: Pete, when did you join Kalm Kitchen and what has been your journey since you started?

A: I first met Jen in April 2017. I was running a coffee shop in London beforehand and I’d already come across Kalm Kitchen Café in Guildford and loved their philosophy. When I found out they were recruiting for the events team I knew I had to be a part of this amazingly creative business. So, I had an interview and then got to run an event at Millbridge Court alongside Jen’s guiding hand. I fell in love with the team, the brand and the whole world of events, and I’ve never looked back. I hit the ground running and I’m now overseeing the most amazing events and growing so much as an event manager, it’s like a dream come true!

Q: Tell us a little about your role at Kalm Kitchen, and what’s a typical day for you?

A: It’s been said before but there really is no ‘typical’ day. I could be in the office responding to queries at my desk, at a venue coordinating details and coming up with creative innovations for hosting the next fabulous wedding, or – my total favourite – rummaging in the warehouse and piecing together styling items for the next big visual idea.

Q: What are the things you most enjoy about your role?

A: I’m a people person, and I’m so lucky to work with the best couples on their big day – they all become friends by the end of the process. But I’m also a total Pinterest junkie and I just love pushing boundaries with new and imaginative concepts which keep things fresh and make the events we work on so special.

Q: What’s the best ever event you’ve ever had the pleasure to work on? What made it so special.

A: We recently worked on the most incredible wedding at Blenheim Palace for Camilla and George Blandford. There were 300 guests, and every aspect was so challenging – in a great way! It felt like all I’d learnt since starting at Kalm Kitchen really came together, and I was so proud of the results. It was unbelievably exciting to get such fantasic feedback afterwards, I can’t describe the feelings I had – it was something I’ll never forget.

Q: What are the particular skills you think you have that make you good at your job?

A: I think I listen well and take time to understand what couples want. I’ve got a high level of care, which I hope comes across in my approach. I get that it can be daunting for couples embarking on this process and wanting to get every aspect right. I’d like to think I’m a friendly, guiding hand who can help them enjoy the planning experience, and ultimately of course enjoy the day.

Q: What’s the funniest thing that’s ever happened to you while planning or hosting an event?

A: One couple was struggling to know what song to have for their first dance. I suggested ringing the changes with something a bit different – Romeo by Basement Jaxx. They totally went with it and it was just such a classic moment; funny and original and just brilliant.

Q: If you could choose a dream party to plan, what would it be?

A: I’m the proudest Uncle to my 11-month-old nephew, so I would love to plan a party for him. Maybe when he’s a little older, but I would gather all my family and friends and celebrate with a fun theme, amazing food and a unique experience he could remember forever.

Q: What are your best tips for hosting the most successful party?

A: Naturally as you host you want to ensure your guests are being well fed, watered and entertained. My suggestion is to hand these tasks over to suppliers you that you trust and who share the same vision. You main goal is to enjoy the day as a guest yourself – if you’ve loved it then it’s been a success!

Q: Tell us a bit about yourself… What do you get up to in your spare time?

A: I run, I love food, I socialise lots with friend and family who are dotted all around the place. I try to spend as much time as I can with my nephew. I’m a vegetarian, so my passion is cooking wholesome food and coming up with new dishes, washed down with some red wine!

Q: What’s your favourite dish to cook?

A: I’m a big fan of giving food a Middle Eastern twist, and my favourite recent creation was a Nigella recipe from her book At My Table. The original is a Beef and Aubergine Fatteh – crispy pittas loaded with a garlic tahini sauce, pomegranate seeds and fresh mint. It’s so delicious – like a kind of Middle Eastern Nachos. I make a vegetarian version, which meat eaters love too and it’s great to share. I also take inspiration from @rebelrecipes on Instagram, they provide endless inspiration for vegetarian meals and their dishes are so easy to make.

Q: What’s your favourite dish on the Kalm Kitchen menu?

A: I definitely have a sweet tooth, so it would be a beautifully summery, yummy Eton Mess. The DIY one we have created at various events where guests pile in and help themselves would be what I’d choose for my wedding (one day!)

Q: What did you want to be when you were growing up?

A: I wanted to be a singer, and I was always singing when I was younger (still do, around the office mainly!) I made music, wrote songs, and went to music college. But then I also discovered graphic design, I started doing calligraphy and sign writing for pubs, bars and coffee shops. I actually think both those skills are aligned with what I do now – I’ll often meet musicians I used to study or work with at our events, and the calligraphy is a very useful skill to have in  this career.

Q: What’s your favourite book?

A I’m a keen reader of short stories as they’re so easy to pick up in bursts. My favourite book that I have revisited time and time again since 2010 would be Awkward Situations for Men by Danny Wallace. He challenges male social situations and explain what it means to be a man in the 21st Century. It is so funny and relatable to everyone!

Q: Favourite film?

A: I love a black and white classic film and as a treat when I was younger my mum would play Follow a Star by Norman Wisdom. I thought the story was so funny and charming, and I loved his singing. I would say this is definitely close to my heart and one of my favourite films.

Q: And song?

A: I listen to a lot of music so this is probably the hardest question to answer. I wouldn’t say I have a favourite song but one I associate with a great memory is Tennessee Whiskey by Chris Stapleton. His vocals are insane and his country rasp is incomparable. This song reminds me of road trips with my best friends from school.

Photography: Eddie Judd {eddiejuddphotography.com}

Follow Pete on @pepespoint on Instagram

Real-Life :   05 / 12 / 18

Laura & Sebastian

Who: Laura and Sebastian | When: August 2018 | Where: Northbrook Park

All couples inject their own vision when planning their weddings, but for Laura and Sebastian almost every single detail of their big day was a personally crafted affair. Rustic charm summed up the styling brief, and Laura ensured this was carried throughout the proceedings with plenty of homemade touches and DIY projects included.

The groomsmen built the table plan structure, while all the items displayed on the guestbook table were gathered from Laura and Seb’s home. With the couple being keen travel bloggers, all of the table names were snaps from their worldwide travels together, and a ladder photo frame captured their engagement shoot for everyone to see.

Creating the right atmosphere for the day with small styling details was clearly important to the couple, and they also wanted to provide a stylish summer celebration that really wowed their friends and family. We ensured our menu summed up the rustic theme with a twist of modern elegance, and we managed to incorporate a real sense of fun with sharing courses chosen for the starter and dessert. A beautiful Anti pasti board kicked off the main meal with Italian meats, cheese and Mediterranean vegetables, and then after a delicious Rump of Hampshire Lamb, guests tucked into one of our classic Eton Mess desserts made for sharing.

This sweet couple made it such a beautiful wedding to be a part of, with no detail left out and so many lasting memories created.

Credits… Photography: Charlotte Bryer-Ash Photography {www.charlottebryer-ash.com} Videography: Ashleigh Rodd at HD Moments {www.ashvideography.com/} Flowers: Hannah Berry Flowers {www.hannahberryflowers.co.uk/} Wedding cake: Karen Fraser Clay at Kasserina cakes {www.kasserina.com/} Music: Star Dust, booked through Alive Network {www.alivenetwork.com/}

The Kalm Calendar :   05 / 12 / 18

A taste of Kalm Kitchen

What: Kalm Kitchen Tasting Evening | When: September 2018 | Where: Millbridge Court

We take great pride in working closely with our couples in the run-up to their wedding celebrations, and one of our favourite ways to bring their ideas and vision to life is by inviting them to a very special tasting evening. Every few months, we throw open the doors of one of our partner venues, Millbridge Court or Micklefield Hall, and immerse our couples in an extravaganza of food and styling inspiration.

The tasting evening is a treat we offer exclusively for our booked couples, giving them the opportunity to sample a selection of dishes. Along with a range of fabulous suppliers, we dress the venue and recreate the magic and celebration of one of our weddings. At our most recent tasting evening at Millbridge Court, we kicked things off with a canapé and Prosecco reception in the front foyer, followed by a sit down main meal in the gorgeous breakfast barn. Couples take their seats and dinner is served! For each course, we also showcase a delicious sharing option – one of our favourite, interactive ways to delight guests on the big day.

 

For this particular event, we teamed up with Bubblegum Balloons to create a beautiful patisserie display filled with an abundance of delicious desserts, plus our famous, bite-sized chocolate lollipops and macaroons. Jenni Bloom was responsible for creating a breathtaking floral display on the tables giving them an ombré effect. This was incorporated throughout the venue using beautiful stems to dress our canapé trays.

Here’s a glimpse of what we served up…

 

Our couples were delighted with the evening and were happy to share their praise…

>>‘Wednesday evening was amazing! Thank you so much for having us. We’ve only just recovered from all the food.’

>> ‘We had a great evening, thank you to all involved for hosting and giving us a sense of what our wedding day will be like.’

>> ‘A big thank you to you and the team for the tasting evening! It was amazing and we really enjoyed ourselves! We are sooooo looking forward to April now!’

>> ‘Was lovely to spend Wednesday evening with you. The food was fabulous.’

If you’d like to talk to us about how a tasting evening is all part of the service when you book us for your wedding, do get in touch at info@kalmkitchen.co.uk or call us on 01483 813360.

Credits… Photography: RS Brown Photography {www.rsbrownphotography.com/} Flowers: Jenni Bloom {www.jennibloom.com/} Stationery: Katie Second Star Lettering {www.secondstarlettering.com/} Balloons: Bubblegum Balloons {bubblegumballoons.co.uk/} Music: Estilo {estilostringquartet.com/}Venue: Millbridge Court {www.millbridgecourt.co.uk/} Linen: Just 4 Linen {www.just4linen.co.uk/} Glassware & Tableware: Crystal Hire {www.crystalhire.co.uk/}

Spotlight On :   05 / 12 / 18

Hannah Berry Flowers

We’re lucky enough to work with some of the most creative and talented people in the wedding and events industry, and it’s often these collaborations which takes things to a whole new level when we’re coming up with our own ideas. One of our favourites to work with is award-winning bespoke floral designer and stylist Hannah from Hannah Berry Flowers. Her imagination and endless talent is simply inspiring. We sat down with her for a chat to find out a little more about her and how she’s mastered the art of turning simple flowers into magical fairytales…

Q: How did you start out in floristry, and is it something you always wanted to do?

A: Ever since I can remember I’ve always had a passion for flowers, and even now my philosophy is that a home is never complete without a flower in a room. I’ve always loved growing them, picking them and making things with them, whether it was creating pressed flower cards (when I was young) daisy chains in the garden, or drawing or painting them. While working as a waitress at a local wedding venue through my uni years, I used to get excited to see the flower scheme arrive for that weekend’s wedding, so I guess maybe this is where it all began.

Q: How would you describe your signature style?

I would describe my signature style as natural, earthy and organic for sure. Always lots of detail and texture, and as anyone familiar with my work will know, I often love to add the odd Pheasant feather in!

Q: Who and what inspires you in your work?

A: I guess most of my inspiration comes from living on a working farm and the natural surroundings. I have a very enthusiastic Working Cocker Spaniel called Dug, who requires long walks daily. Dug and I spend lots of time in the woods and countryside, often foraging for cones, bark, twigs and feathers etc. My coat pockets are always overflowing with these items, but I can’t help it, as I just love collecting things! You never know when these may come in handy for a future flower scheme. I have a passion for detail and I regularly use natural foraged items amongst my displays to add texture. I particularly love moss – always have, and always will! I also have a cutting garden where I grow lots of flowers. I often spend warm summer evenings tending to the flowers and enjoying the gifts the summer season offers us (as well as a glass of wine!) I love the fact that each flower is individual and has grown organically and so naturally.

Q: You’ve worked quite extensively with Kalm Kitchen. What has been your experience of collaborating with them, and what is it about them you like the most?

A: It’s always such a pleasure to collaborate with the Kalm Kitchen team, and when this happens ofter my creative juices go into overdrive! They are always so on trend and they really do inspire me. Although food is a huge part of their business, presentation and their creative flair really sets their brand aside from other catering companies and our crazy styling ideas always just seem to work – I think Jen and I are just on the same wavelength!

Q: What has been the most beautiful or memorable project you’ve worked on?

A: That’s such a tough question as every flower scheme is completely unique and different. I spend months working with each couple to create their bespoke flower scheme and to make it as personal as possible. There have been so many schemes over the years, but my guilty pleasure is the autumn season because of its natural beauty, array of earthy colours and the organic props. So, therefore a very recent wedding we had the pleasure of creating at Millbridge Court, alongside Kalm Kitchen where the team and I constructed the most gorgeous autumn organic arch, using mostly British and locally grown foliage and flowers, along with hundreds of leaves and pumpkins stands out.

Q: What would be your dream event to work on?

A: I don’t have a dream event as such, but just for fun … (if I had an endless budget) I would love to style a room from top to bottom with an organic and magical forest of trees and a carpet of natural flowers growing up from the ground with a mossy covering just to sit in with my friends and drink Prosecco.

Q: What is trending right now in wedding floral design, and is there anything in particular that’s emerging as a new trend?

A: I can see grasses (all different heights and varieties) are going to be very popular next season! Great for me as I love a grass.

Q: What advice would you give to brides who are currently making the flower choices for their big day?

A: It is always a good idea to choose seasonal flowers when planning your wedding flowers as this helps with the cost and it also means we are more likely to be able to purchase it from a local flower farm, meaning less air miles and pollution for the environment.

Q: What are your favourite things and places to decorate at an event or celebration?

A: Arches and Mantelpieces are great bases for designs. They are so versatile and you can go all out with the styling, plus they create great focal points in a room. I also love creating floral hanging installations.

Q: And finally, what would be your ultimate bouquet to create? And your all-time favourite flowers?

A: It’s so difficult for me to name my favourite flower (I think this is one of the reasons why I haven’t got married!) I have far too many to choose from. Seasons are so important to me, so I guess my favourite flower falls into the season at the time. Every Spring I fall in love with the petite, but romantic blowsy Ranunculus. During the Summer I am slightly partial to an Apricot Fox Glove Delphinium – I just love the size and form of these typical cottage garden flower and it’s so versatile in arrangements. During Autumn, the Cafe au Lait Dahlia and the change of the colours in the tree foliage; and Winter, well a Hellebore wins hands down!

For enquiries, or to find out more about Hannah, check out www.hannahberryflowers.co.uk | Hannah Berry Flowers, Unit 1, Lower Old Park Farm, Doras Green Lane, Farnham, Surrey GU10 5DX | 07871 037536

Credits… All images courtesy of Hannah Berry

Close Wedding Catering Surrey

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Kalm Kitchen Ltd.
Unit 5 Lascombe Estate,
Highfield Lane,
Puttenham,
Surrey,
GU3 1BB

Enquiries: 01483 813360
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Email: info@kalmkitchen.co.uk

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