Earlier in the month, I had the opportunity to attend a luxury industry event hosted by Tashana and her team at Coombe End Manor. It was such a lovely day filled with relaxation and pampering.

We arrived to a warm welcome in the Formal Drawing Room, where we were treated to shortbread biscuits and macarons by the open fire. It was a cosy and inviting atmosphere.

After a delicious breakfast, we were given a tour of the house and grounds by Hugo, the owner. A great opportunity to mooch around. He shared some interesting stories about the house’s history, and I was impressed by the newly refurbished bedrooms. The North bedroom was my favourite – it was spacious and luxurious, with a beautiful view of the gardens.

Following the tour, we were invited to a mini massage treatment in the spa. It was a peaceful and rejuvenating experience. It was a wonderful way to unwind and de-stress.

Lunch was a delicious seasonal grazing table with abundant seasonal salads, a cheese board of dreams and scrummy puds!

After lunch, we were treated to a bauble painting session, which is now hanging on my Christmas tree. 🎄

It was a fabulous day, and I’m grateful to Tashana and her team for hosting such a wonderful event. If you’re looking for a unique and sumptuous house to stay in or host an event,  I would highly recommend a visit. You won’t be disappointed!

– Jen, Creative Director and Founder, Kalm Kitchen

Suppliers 

• Venue – Coombe End
• Tableware – Duchess and Butler
• Candles – Candle Flair
• Candles – St Eval 
• Chef – Lisa Tiesteel 
• Florals – Studio Feverfew

Workshops

• Bauble Decorating –  Becki  Clark
• Pilates – Chloes Pilates
• Spa treatments – Coombe End Manor

In the first of our Meet the Kitchen series, where we’ll be getting to know the people behind Kalm Kitchen, we speak with the founders of Kalm Kitchen, Jen & James Middlehurst.

Established in 2008 by the husband and wife the team, the business has since grown to employing around 30 people and delivering hundreds of events – corporate, private and weddings – each year, with the vision of elevating the experiences and moments.

We speak with Jen & James about the highs and the lows of growing a business as a couple, how they have navigated it and the things that really motivate them.

 

At Kalm Kitchen, we believe catering goes beyond simply serving food. We’re passionate about working together to create the perfect ambience for your event – a backdrop and atmosphere that complements the experience and keeps the energy flowing.

Recently, we had the pleasure of partnering with the talented team at Bluebird Creative (check out their incredible work at bluebirdcreative.co.uk) for a workshop held at Millbridge Court. We collaborated with Stone & Stem to create a stunning and abundant floral display. At the same time, Lauren, the founder of Bluebird Creative, provided the tableware and table design that perfectly reflected the event’s theme.

Fuelling creative minds

To keep everyone energised and focused throughout the day, we curated a menu with refreshments available throughout:

• Morning: A refreshing selection of green smoothie tea, coffee, and fruited water with sparkling elderflower. A delightful breakfast platter featuring granola bites and delicate rose shortbread.
• Lunch: A bountiful lunch station featured carved thyme and bay-roasted chicken, beef carpaccio, a vibrant heirloom tomato tart bursting with garden thyme and basil, skin-on house fries with truffle, and freshly baked sourdough bread served with a flavourful root vegetable hummus.
• Afternoon: To top it all off, we provided a stunning summer berry pavlova, a light and airy dessert perfect for ending the workshop on a sweet note.

By offering a variety of delicious and healthy options, we aimed to keep participants energised and focused throughout the day.

Elevate your next event with Kalm Kitchen

Are you planning an event and want to ensure your guests are fuelled for success? Kalm Kitchen can create a customised menu that caters to your specific needs and preferences. We can also work with partners to create a cohesive ambience that complements your vision.

Contact us today and let’s discuss how we can elevate your next event!

Featuring:

• Venue: Millbridge Court
• Tableware and table design: Lauren, founder, Bluebird Creative
• Florals: Stone & Stem
• Photography: Philippa Sian Photography

Looking back to warmer times, we’re remembering a beautifully sunny day in May, when we had the pleasure of catering for our corporate client FatFace. The brand was holding an event for some of its influencer community at Stillwaters House, Avington Park, as they showcased a new fashion range.

We first chatted with the team at FatFace to understand their brief so that we could provide everything they needed.

With ten influencers, experiencing the new product range and enjoying the surroundings at Stillwaters, Avington’s luxury retreat in Hampshire, our role was to provide a grazing lunch, serve drinks and canapés at the pool, produce an evening meal, and a breakfast box the next day.

We loved being part of this event  – ensuring the team had a relaxed and refined day, enjoying food and drink that helped them enjoy their day with the right atmosphere, and capturing content.

If you’re looking to elevate your next event with exceptional catering and a touch of elegance, we’d love to help. Contact us at info@kalmkitchen.co.uk, use our contact form, or call us on 01483 813360 to discuss how we can make your event unforgettable.

 “I’ll always remember the photographer saying, ‘I’ve never met a bride who took off her shoes to walk through a load of cow muck to go and get a picture with some cows!'”

Lara and Andy married in September this year in a marquee celebration on Lara’s parent’s family dairy farm in Dorset. Lara, a catering event planner, and Andy, a sheep farmer, curated their wedding to reflect their personalities and drew upon their friends, family, farm and animals bring their day to life.

Kalm Kitchen’s Rob Cadwell chatted with Lara (and occasionally Andy, as he popped by the call) about planning and enjoying their wedding.

Thanks for joining me today, Lara, tell us about you and your day.

Andy and I got engaged in May and we decided to book the wedding for the end of September, which gave us a very short lead time to plan. It sort of made everything more intense, but also really exciting.

The day itself was a marquee wedding on my parent’s family farm We ended up making it a full-blown weekend because we wanted to continue the celebration and also to make use of the marquee we had. A wedding is a considerable amount of money and it’s not every day that you have a marquee at the farm! We wanted to use it as much as we could and to invite as many people to come and join us over the whole weekend.

How did you prepare for it?

I’ve worked in the wedding industry for a long time and so you always have a vision of what you would like your wedding day to be. So, you know, once you start planning it, it quickly gets into a routine of what you need to do.

Good old Excel helped me and – this is hugely beneficial for other brides and grooms – I think it’s really important to talk to your friends who have recently got married in the last couple of years. Although I’ve worked in the industry and I’d started my spreadsheet, having talked with my friends and sharing ideas, they then shared their spreadsheets which, funny enough, was a spreadsheet they’d shared amongst each other. It was really, really helpful because it gives you the sort of task list which means you’re able to bring it into your spreadsheet and consider other things you might not have.

How were your family and friends involved in planning and running the day?

There was a running joke between my other half, Andy, and me that my dad, Greg, was becoming my wedding planner!

My dad very much became part of our journey and hosted us at his home. He was very proud of that, you know, and he wanted it to be the best that it could be and came up with so many really good ideas.

We had multiple meetings with my mum, my dad, and Andy over supper, and we just continually talked with each other, it was really lovely. We were all on the same page.

When it came to the planning, we were all going in the same direction and it very much felt like all of our roles came together. I might be strong in one area, and my parents in another area, and then between the four of us, we kind of built it together, which was really exciting.

It just felt like we had huge support. I think your friends and family do come out of their shells and offer their support. And I think although sometimes you think that you might not need it, I think it’s about pulling in support when you do need it because, when you are setting up a marquee wedding, there’s a huge amount of work that goes into it.

You do need that support network of your friends and family to be able to come together and be there for the run-up of the week, on the day and a couple of days after, to be able to turn it around. Everyone just pulls together. I have a huge family anyway, and I think that everyone just comes together, and they all fall into each role and automatically just get stuck in.

I’d also like to mention my good friends Jen (Kalm Kitchen) and Hannah (Hannah Berry Flowers) who were like an absolute rock throughout the whole wedding and helped bring my vision together. They did such a great job and knew what to do at the right time. All my friends on the day were incredible, but those two, they just help me switch from being in the worrying zone to just enjoying the day.

Philippa Sian captured your photos on the day – which do you think really encapsulate your day?

LARA: There are so many pictures that sum up Andy and I as a couple. Andy is a sheep farmer, and my parents are dairy and it was really important that we incorporated that into the day, no matter how little it may be, but actually having memories of that as part of our day was really special.

So we had to have photos with Andy’s sheep and we had to have photos with my dad’s cows, and I’ll never forget the photographer saying to me, “I’ve never met a bride who took off her shoes to walk through a load of cow mark to go and get a picture with some cows, you know, keeps her dress on, climbs over the gate.”

We also tried a few photos with smoke flares, which didn’t really work. It was a bit of a disaster, but it was really funny. You can try so hard to get the perfect picture, but it doesn’t actually work. On the flip side, we really didn’t try hard to get a nice picture of the sheep, and we really didn’t try hard to get a nice picture of the cows, and it naturally just happened. And I think sometimes you need to focus on, like, what is important to the both of you as a couple, and what is your life all about? And try and capture those natural moments rather than try and create ones.

We haven’t received all of them at the time we’re speaking, but already, the snippets that we’ve received are a total kind of overview of our day, and you can see the energy in us and the energy’s so strong.

We received another picture of us coming into the room. We get called into the room, and we have, it’s, oh golly, something like Country Road playing and it’s just very like, it’s us.

You can just see the energy in the photograph of us coming into the room being like, we literally love this, and all of our friends and family are there, and we’re just having the best time ever. And I think those moments are, none of it’s staged. And I guess that’s what I’m trying to say, try not to stage too much.

ANDY: I’d say, probably the one where we’re on someone else’s shoulders near the mirror ball on the dance floor!

Or, you know, just during the whole day, everyone was laughing and smiling.

It’s really good. That’s actually one thing that’s like, that we loved seeing. Everyone is like, laughing, like, honestly, having so much fun and like, it’s just so nice that, like, everyone is in hysterics or laughing or smiling and having such a good time. That’s just so nice to look back on.

As well as your network of family and friends, at what point did you start to work with suppliers to help on your day?

 

The main supplier we started speaking with was the marquee company because that would inform lots of other conversations. We had considered two marquee companies – one that provided sail tents and one providing more traditional styles.

We’d sort of narrowed it down to two companies, and we stood in the field with them and talked about how it would work with a sail tent, and then how it would work with more of a traditional style marquee. We really loved the sail tent style and thought it would be beautiful in the setting.

However, we really, really wanted to have a reveal curtain with a dance floor area, so it could be a party room, and we just couldn’t see how it could work with the sail tent. So, it was quite a natural decision to then go with a traditional marquee.

I’m so glad we started with that because that then formed our day. It formed how the day was going to look, and, you know, the sort of vibe we were going for, even though we already had something in the back of our minds.

And then once we sort of had an idea about that, we’d reached out to our other suppliers, such as catering, florist, photographer, videographer, stationer, musicians and cake supplier.

What were the most important factors for you in choosing your wedding menu and your caterer?

Having established a relationship with Kalm Kitchen for over ten years and a friendship/family with Jen and James (Kalm Kitchen’s founders), we knew from day dot we wanted Kalm Kitchen to be our caterers.

We didn’t know if they’d travel to Dorset (they said yes!) but had hoped in the back of our minds that we’d be able to make it work. Having worked for the company, the decision in my mind was made, and we just knew that they were the one.

Andy popped in it at this point and was asked what was most important to him.

ANDY: The delicious food! I liked it all. I really enjoyed the canapés. I really enjoyed coming up before the actual wedding and doing a tasting with Kalm Kitchen and just all of it, it was really well organised!

What would you say to others when they’re looking for a wedding caterer?

I think that firstly, you need to establish what you’re looking for, in terms of the style of service and the type of food that you’re looking for.

You discuss it between the both of you and feel confident with what they’re producing. Look at their online presence and their social media, their reviews and you’ll gain confidence with your supplier, and you reach out.

I think it’s really important to ask questions to really understand the service that they’re providing.

 

I’ve had many friends get married and sort of look back and think, “Oh, I wish that we’d not cut a corner here to save some money.” And sometimes it comes down to the quality of service.

And I think, especially for my dad, it was really important that we had really, really good service. And it’s something that I know that Kalm Kitchen produces, and so I think that if someone else is looking it’s really important that they consider if that’s a factor that’s important to them.

 

When it comes down to food, there’s so much delicious food that Kalm Kitchen offer. And we knew we had to please a room of farmers, so it was very difficult to choose. We couldn’t go too outlandish with the menu!

But importantly, Andy and I needed to love our menu so that our guests would also love that menu.

We wanted to make sure that we did have a really lovely menu that suited everyone but also was all about us.

Were there any special touches about you that made it into the menu, or any particular touches that made it into the menu?

So for our menu, we decided to not do a starter and instead have loads of canapés ahead of main courses and desserts.

I didn’t want guests to sit down for a really long time. We had 160 guests and we wanted to make sure that they were fed quite substantially when they first came back to the marquee.

We chose a great all-round selection to please everyone and then we could sit down, everyone could have their main course and dessert, and then get up and party.

We chose beef. It’s always a crowd-pleaser, and I’d say it’s definitely one I’d highly recommend. I mean, our menu was great. It was really, really good. And we had a delicious lemon tart for dessert which went down really well too.

Drink was definitely key too! We’re very lucky that one of our friends works for a wine company and so she did a wine tasting with my family and involved my godparents too. It was a really fun evening. We let my friend know about our menu and she narrowed down a selection of wines that would pair well so in our tasting we could select the wines for the day.

We kept it really simple on the day. Andy has a bar company so we left it in his reigns to select the evening bar selection. Although we did have a free bar so we had to rein him in a little bit!

We also had “Take a shot, take a seat.” One of my friends owns a company called Remarkable Drinks and we had everyone’s guest names written on the bottle, and then they obviously had to do the shot to find the number, and then the number was on the bottle, and then they had to go and take a seat and that was really fun. Because of the time of year, it was the perfect season for things like sloe gin.

You were so closely involved in the planning, what’s your advice to brides and grooms to relax and enjoy it on the day?

In the run-up to the wedding, I spent hours staring at my spreadsheet. I spent hours thinking about all the little things, and I did a five-minute timeline of the day, of what was going to happen.

The night before the wedding, I shared that document with ushers, bridesmaids, parents etc. Perhaps one thing I should have done, and this is a recommendation to any future bride and groom, is to share that document maybe a couple of days earlier, rather than the night before!

There are all these other little tasks that you get involved with when it comes to a marquee wedding, and you need the support of your bridesmaids and ushers. It’s really important that you do share your list with them because it shares your worries and allows them to be off your chest, and then they can step into their roles.

But you know, all the things that I wanted to happen just happened naturally.

Andy and I were so immersed in our day that we didn’t even notice anything that was going on and all of those worries after sending the spreadsheet the night before to everyone, all of my worries just went away because I just trusted that everyone that was around me would pull it together and would make it happen, and they did. They really did, and everything that we wanted to happen just happened, whether it happened naturally or whether it happened, because it was on my spreadsheet, it just happened.

And everyone really, really pulled together. And you know, if anything cropped up, we were so unaware of what was happening, because we were so engrossed in having the best day ever. Sometimes you can get so caught up in trying to think about all those little things that you want to happen, but you just must let it go, because you won’t enjoy your day if you’re held up on all the little things.

You know you get this opportunity to have the best day of your life, you have everyone that you love around you, all your friends and family, and they’re all there to celebrate you, and they want you to have the best day, and that’s what matters most.

If there is something really important to you, then communicate that to someone that you know will take that responsibility and they really will do it.

And you know, going back to your suppliers too, although you sort of instil a lot into your friends and family trust that your suppliers are going to do a really good job.

You’ve asked them to be part of your special day for a reason, and it’s so important that you just let them do what they need to do. And you’ve already communicated in advance what you’re what is the most important thing to happen, and now just make it happen.

And they really will make it happen. They really do, because they really do care and are really good at their jobs.

How about working through the logistics of catering in a field?

Leading up to the wedding you have a quite a few meetings, where it’s important to communicate all you want for your day. The one thing to kind of know about Kalm Kitchen is they’re not just a catering company.

They obviously are a catering company – they produce delicious food and amazing service. But they also have a wealth of knowledge in terms of suppliers, guidance and experience with a wedding.

And if you haven’t done this before, it’s okay to kind of say that. And they can point you in the right direction of what to do and where to go. They can share with you suppliers that they’ve worked with before. It might be you’re looking for a particular style of band or a particular style of photography, and they’ve worked with someone before, so it just makes it easier to kind of help you build your network and bring everyone together.

In our case, we had Frankie supporting us – we could gather together questions and ask her, and then she could help and guide us in the right direction. Even if you think it’s not relevant, it’s okay to ask, because you know, they could point you in the right direction.

Even with the knowledge that I have from working in the industry, there are still so many things that you know to kind of bounce off others, serving drinks, what people are doing, what are the trends, how the marquee is going to work within the space, what access is needed.

We were getting married at the end of September and so there was the risk that it was going to be absolutely pouring it down. You’ve always got to have a contingency. We were so lucky that it poured it down the day before, but did pour it down on the day. Whilst we did have dry weather, but we had to prepare for wet weather and make access as easy as possible for suppliers. By doing that, it becomes easier further down the line.

We did have a couple of power issues on the day, which is really frustrating, but they’re sort of the uncontrollables. There are always going to be uncontrollables. It’s just how, on the day, it gets resolved. It didn’t affect our day, and it didn’t affect everyone else’s day. Everyone still had the most incredible day and everyone still got delicious food.

For Kalm Kitchen, I organised a nice little catering tent with a hard floor for them and a light outside.

The access for suppliers was really easy because they could come from the road straight in. The suppliers had separate access to guests. It made their lives so much easier, and then the guests had the full-blown guest experience.

Lara & Andy’s wedding is a beautiful example of how a well-planned and personalised event can create lasting memories for the couple and their guests.

Their wedding featured:

• Marquee: County Marquees
• Stationery: Pete Holder
• Flowers: Dorset Flower Company
• Music: Thom Music and Truly Medley Deeply
• Photographer Philippa Sian – see her photos and blog here.
• Videographer: Ash Videography
• Cake supplier: Lottie’s Little Cake Company
• Catering: Kalm Kitchen

Kalm Kitchen was recently asked by luxury jewellers, Laings, to cater for their luxury watch brand launch event at Pylewell Park in Hampshire.

Laings was established in 1840, and has always played an important role for those celebrating loved ones and marking special moments in people’s lifetimes.

For this event, Laings were celebrating a new product range of one of the oldest watch manufacturers in the world, Patek Philippe.

Patek Philippe was established in 1839 and is the last family-owned Genevan luxury watch manufacturer.

Laings and Patek Philippe have worked together for many years – they hold the same values and are both family-owned, independent businesses focused on their customers.

It’s often said that a Patek Philippe timepiece is not something you ever truly own, but that you are the custodian of for the next generation.

It was therefore a huge pleasure to work with these two esteemed, family-owned businesses with such fascinating, storied histories and help elevate this event.

We held a consultation-style call with Laings and produced a bespoke proposal for their menu and tableware. On the day, our role started with serving welcome Champagne and a Blackcurrant Gin Fizz, whilst the product showcase took place.  

We then provided a sit-down, three-course meal for the guests. The tables were laid with Urbane Aubergine Linen to give a classy backdrop to the White Hemstitch Napkins and Brass Gold Cutlery. Nudo created the stunning floral displays that shone amongst this and the Boho Purple Goblets were like pops of pomegranate seeds scattered across the table.

Our guests enjoyed:

• Freshly baked bread with whipped butter and sea salt.

Starter

• John Dory | fennel | heritage carrot
• Sautéed girolles | spelt | truffle

Main

• Beef fillet | pumpkin | onion tart fine | rocket
• Kabocha Squash | pumpkin | rocket

Dessert        

• Kalamansi Chocolate box | red currant | pistachio

Let us know if we can help with your event – contact us at info@kalmkitchen.co.uk or 01483 813 360 (Surrey) or 02071 238 397 (London).

Are you looking for a truly unique setting to dine and enjoy? A perfect, private place for that special meal, celebration or corporate entertainment? We have just the space for you at the Kalm Kitchen HQ in Puttenham, Surrey.

Reserve the private table for 6-8 guests. Available Monday – Sunday 7pm-11.30pm.

For reservations or more information, please email Guy Andrews guy@kalmkitchen.co.uk or call 01483 813360.

A unique experience, you’ll have the exclusive use of the space, in an intimate setting with a window into our world (our kitchen!) so you can watch as your meal is prepared.

Price, £90 per head and includes:

– Your own private table for 6-8 guests

– Welcome fizz and canapés on arrival

– A choice of dishes for a three-course meal, with half a bottle of wine per person

– Coffee & tea

– Personal chef and waiting service

– Music available through a bluetooth speaker

 

Fine wine & cocktails

Fine food is even better with fine wine. We’re partnered with Wine & Earth, a sustainable wine merchant that curates high-quality, small-batch organic and biodynamic wines that don’t leave the planet with a hangover. Ask one of the team for our fine wine list for more perfectly paired choices.

Additional wine, cocktails, beer and soft drinks can be purchased at an extra cost. Please ask to see our menus.

Reserve the private table:

Let us know how we can make your event special.

The private table is available on a first-come, first-serve basis from 7pm-11.30pm on Monday- Sunday. Please contact us to find out our latest availability and make your reservation.

We’ll find out about your event and ask about your dietary needs and preferences

You’ll be offered the latest choice of available dishes and our fine wine and cocktail menus.

Email Guy Andrews at guy@kalmkitchen.co.uk for more information and to make a reservation.

Menu:

View a sample menu. When you get in touch – we’ll share the latest seasonal menu choices with you.

We look forward to welcoming you!

More information:

About us:

Inspired by a vision to elevate event catering to a whole new level, we launched Kalm Kitchen in 2008.

Today, we’re still a family-run business with a commitment to outstanding customer service at our heart. Since our very first event over 12 years ago, we have established a reputation for an inventive approach to food and meticulous attention to detail.

Everyone in our dedicated team shares this passion of challenging perceptions and exceeding expectations.

How to find us:

Unit 5 Lascombe Farm, Highfield Ln, Guildford, GU3 1BB

Google Maps what3words.com – ///truffles.operation.surfed

There is allocated parking available onsite. Cars can be left on site overnight (at your own risk)

Guildford is our nearest station, a 15-minute drive. Taxis are available at the station. Your personal waiter will be able to arrange a taxi for you before your departure.

Local taxi companies:

– GM Cars – 01483 566566

– Green Line Cars – 01483 331444

– Surrey Executive Cars – 01483 495353

– Phoenix Cars – 01483 323199

Dietaries:

Please ensure you pass on all allergen/ dietary information at least one week prior to your booking. Unfortunately, we are unable to make variations to the dietary requirements we have been given with less than 48 hours notice

Accessibility:

Our car park, kitchen, private table and toilet facilities are on one level and there is a small step to get into our building.

Last month, we served a three-course meal at the Hampshire offices and workshop of Gaze Burvill.

Gaze Burvill are designers and makers of some truly outstanding outdoor furniture. They are a B-Corp accredited company and they use the finest sustainably-sourced oak and work with their customers to create bespoke installations such as chairs, benches, tables and outdoor kitchens.

It was a real privilege to see inside their Hampshire workshop where each piece of outdoor furniture is handcrafted. As much as we’d like to, we couldn’t sit around all day, and so our team arrived in the morning to provide a three-course lunch for their guests.

The key to our on-the-day kalm is in the prep. Our cooking started the day before in our Surrey kitchen as we picked and prepared the produce, building in flavour that would be savoured on the day. Our planning started even earlier, when the client got in touch and talked with our planners so we could understand the brief and create a menu and experience that worked for them, their space and their guests.

We were working out of Gaze Burvill’s staff kitchen, so we first met with the team, unpacked our van and began setting up our station.

Starters

• A low-and-slow-cooked chalk stream trout with tartare dressings and scraps

OR

• Sauteed Girolles, puffed spelt and black garlic puree

Mains

• Hampton’s Estate Beef Fillet, Pumpkin Onion Tart with Rocket

OR

• Roasted Baby Kabocha Squash Stuffed with Mixed Grains, Sauteed Brussel Sprouts and Butternut Puree

Dessert

• Spiced Black Moor Orchard Fruits with Meringue and Pear Sorbet.

Our wonderful waiting team provided table service, serving bread, drinks and dishes.

We really enjoyed working with the Gaze Burvill team at their Hampshire HQ and once service was finished we ensured our client and guests were happy, we tidied down the tables and kitchen, packed up and headed back to our base.

Come along with us in this video as we go behind the scenes head to our client to bring the Kalm Kitchen catering magic to their event.

Let us know if we can help with your event.

Find out about Gaze Burvill at www.gazeburvill.com

Calling London! Kalm Kitchen is in town and available for your corporate, private, wedding and event catering.

Kalm Kitchen is known for creating outstanding corporate and private events and weddings that capture people’s imaginations.

Our inventive approach to food and commitment to thoughtful customer service pushes creative boundaries for catering across Surrey, Sussex, Hampshire, Berkshire and London.

Our kitchen and headquarters is based in the Surrey countryside, where we’ve been since 2008. As we provide more services throughout the capital, it’s even easier to reach the right member of the team.

GET IN TOUCH:

Surrey or London, get in touch with us using the details below.

Surrey HQ:

• Address: Kalm Kitchen Ltd, Unit 5 Lascombe Estate, Highfield Lane, Puttenham, Surrey, GU3 1BB
• Email: info@kalmkitchen.co.uk
• Telephone: 01483 813 360

London:

• Address: 45 Fitzroy Street, Fitzrovia, London, W1T 6EB
• Email: info@kalmkitchen.co.uk
• Telephone: 02071 238 397

Planning a successful company event? Look no further than Kalm Kitchen!

Andros UK is in the business of ‘fruit transformation’, which, might we say, sounds like an absolutely brilliant business to be involved in.

In addition to their range of chilled dairy products, they’re perhaps best known for their gingham-lidded Bonne Maman brand of marmalades, spreads, conserves, curds, chutneys, compotes and more.

Their UK team is based in two locations and so they wanted to get everyone together at an annual company day to discuss plans for the year ahead and try new products. Andros UK chose Morden Hall in Wimbledon and asked Kalm Kitchen to help with their catering on the day.

The day began, as all days should, with a sampling of delicious new products, including juices, jams and yoghurts. Pastries, tea and coffee refreshments were laid on to accompany the morning’s presentations.

We provided a three-course lunch with a difference; as our client was providing the dessert from one of their new ranges. So we collaborated with Andros to pair this with the starter and main courses.

The starters included a choice of Poached duck eggs on asparagus short spears with a truffle hollandaise and Kale salad with deep-fried kale, roasted sweet potato, avocado mousse and pomegranate seeds.

The main course featured Summer squash arancini and Salt & vinegar roasted macadamia crust fillet of cod. These were all tailored to offer a choice and provide dietary and allergen options.

Tea and coffee were provided during the afternoon presentation session. After this, we wrapped up with drinks at the bar before the team’s transport arrived.

Looking to personalise your next company event?

We loved tailoring our offering with the client to make their day unique, memorable and effective as an annual get-together.

Kalm Kitchen is here to make your event a success. Get in touch with a member of our team. Email info@kalmkitchen.co.uk or call us on 01483 813360 to discuss your specific needs.