We contributed to the beautiful Coco Wedding Venues blog recently. Curated by founder Emma Hla, this style-focused wedding venue directory and blog is a great first port of call when searching for your perfect wedding venue.

Wedding planner extraordinaire Katrina Otter picked our collective brains on all aspects of planning the catering for your big day. The result? A wealth of wedding planning advice. Find out more including setting your catering budget and our top trend predictions for 2020 here.

Do you want to speak to one of our capable team about any aspect of the catering for your big day? Give us a call on 01483 813360 or email info@kalmkitchen.co.uk

Photography: Hannah Duffy {www.hannahduffy.com}

This July one of our favourite exclusive-use wedding venues, Millbridge Court, officially unveils its latest new addition – a groom’s room named ‘The Lodge’.

This stylish venue set in the picturesque village of Frensham, Surrey is already known for being loaded with unexpected surprises. And now The Lodge has been created and designed with the leading man and his entourage in mind. Located in a self-contained cottage adjacent to the main venue space, it is the perfect, private ‘den’ for wedding morning prep.

When it comes to design and style, The Lodge takes its aesthetic inspiration from cool and contemporary private members clubs. A colour palette of strong, warm neutral shades work alongside cocooning leather sofas and chairs. Combine that with dark wood flooring, painted panelling, a statement sand-blasted raw brick feature wall and giant stags head and you have the ultimate in classic style. Outside, there’s a private outdoor space with seating.

The ultimate pre-ceremony space

The Lodge features a living area and double en-suite bedroom on the ground floor. Upstairs, there’s a dedicated space to get suited and booted along with an intimate bamboo crafted self-serve bar stocked with beers, soft drinks and snacks to shake off any pre-wedding nerves.

The result is a stylishly sophisticated intimate space in which to relax and prepare before the formal proceedings commence. We love it!

Led by a dynamic team of event experts, Millbridge Court is a unique and style-driven venue combining the highest quality event spaces with exceptional, luxury hotel standard service. Operating throughout the year, the venue caters for up to 150 guests. You can enjoy a multitude of spaces including two modern reception barns, a striking atrium, welcoming lobby and lounge areas, outdoor arbour for ceremonies and beautifully landscaped gardens. For accommodation, there are eight guest bedrooms and a stunning bridal suite, The Hideaway, nestled at the end of the gardens.

Millbridge Court offers exclusive use venue hire throughout the year. For further information visit www.millbridgecourt.co.uk or call 01252 792572

Images courtesy of Philippa Sian Photography {www.philippa-sian.co.uk/}

What: Details Date Night | When: April 2019 | Where: Millbridge Court

We were thrilled to be involved in Millbridge Court‘s very first Details Date Night. This evening is designed for couples who are planning their wedding to revisit their chosen venue and start to imagine how all the elements will come to life. As part of the planning journey we’re there to get the creative ball rolling for our brides and groom. This includes all the crucial touches – such as flowers, food and photography – and even sizing up the space. Meanwhile they’re free to ask questions and get inspiration on how best to use the beautiful venue.

Food and drink inspiration

For us, it’s a great opportunity to showcase just some of our food and drinks ideas – and demonstrate the imaginative ways we love to present them! For instance, our brand new luxury cheese board went down a storm. We pieced together a luxurious selection of five cheeses, runny honey, grapes, dried apricots, figs, almonds, breads, wafers and chutneys for this gorgeous display.

Also, alongside the cheese board was our new Cookie Corner – a tempting trio of cookies and mini cookie bites with cold milk served in milk bottles with fun, stripy straws. Couples were welcomed to help themselves during the evening, as well as taking home a selection of sweet bites to save for later.

In addition, during the evening we served up a tasty selection of canapés, such as Parma ham pastry with tomato and mozzarella; Summer chicken, chorizo and corn; Mushroom croquette with tarragon mayo, plus Thai prawn tacos. The evening was a great success and we met some great couples who all left brimming with plenty of plans and all kinds of new ideas how to make their wedding day extra special.

Are you planning a wedding at Millbridge Court? Get in touch with the team to find out how you could attend one of these special evenings www.millbridgecourt.co.uk/.

And read more about it on the Millbridge Court blog here.

Credits…

Photographers: Philippa Sian (www.philippa-sian.co.uk); Matthew Lawrence (www.matthewlawrencephotography.co.uk).

Flowers: Hannah Berry (www.hannahberryflowers.co.uk); Jodie at Boutique Blooms (www.boutiqueblooms.co.uk).

Venue: Millbridge Court (www.millbridgecourt.co.uk).

Entertainment: Lauras Paper Heart Duo (www.lauraspaperheart.com/duo); Music by Kate and Dave (musicbykateanddave.com).

Cakes: Jen at Spongeworks (www.spongeworks.co.uk); Vanessa at Forever Cakes (forever-cakes.co.uk).

Bridalwear: Sophie Rose (www.sophierosebridal.com).

Hair & Make-up: Hanna Wildman (www.hannawildman.com).

A massive thank you to everyone who has followed us on Instagram. We now have over 10,000 followers – and our audience is growing all the time!

For inspiration, updates and plenty of lovely pictures, you can find us at @kalmkitchenltd

Our partner venue, the beautiful exclusive-use events barn, Millbridge Court has launched a brand new website. Giving you a wonderful insight into what it has to offer, take an online look at this restored 19th-Century house in the pretty village of Frensham.

The stunning ceremony and wedding barns lend themselves to a luxurious wedding day. With light-filled halls and sweeping gardens, the space hosts up to 150 guests. Bridal lodge ‘The Hideaway’ was a new addition last year and was recently listed as one of the best UK Bridal suites in You and Your Wedding. This self-contained space has its own decked outdoor area. Luxe touches include a copper rolltop bath, a wood-burning stove and marble-topped bathroom. Read more here.

Millbridge Court stands out in our eyes due to their passion for going the extra mile. The level of detail and care from the whole team who works closely with our couples, plus the endless attention to detail, is truly exceptional.

What: The Garden Museum Corporate Showcase | When: February 2019 | Where: The Garden Museum

We recently took a trip to one of our favourite London venues, The Garden Museum, to host an altogether different kind of event. The evening was put together to showcase the venue to local corporate clients and explore how this eye-catching space can be be used for functions. Our task was to bring along some of our most spectacular catering creations.

Talented florist Elizabeth Marsh and her team had created a beautiful ribbon-festooned walkway, cascading up to the main interior of the museum. This led our guests on a magical journey before being greeted by our awe-inspiring Edible Garden.

The Edible Garden took inspiration from the beautiful grounds at The Garden Museum. We wanted to bring a taste of outside inside, and create a wholesome and delicious display. An abundance of fresh, wild foliage dressed the edible garden structure – once again provided by Elizabeth Marsh Floral Design, – and then we filled it with opulent seasonal vegetables for styling and eating. Along with the vegetables, the colourful display dazzled with spiced nuts, hummus, sun-blush tomatoes, Burrata, pea and mint dip and pitta crisps. The virtuous nibbles were accompanied by carrot & ginger, beetroot & apple, and kale, cucumber & apple juice shots.

Next up was our Blush Patisserie Bar, which became known on the night as ‘Candy Land’. This delectable display included lemon verbena and chamomile crème brulée with chamomile shortbread; sparking elderflower, honeysuckle and berry jelly and orange panna cotta with edible flowers. Pretty macarons, supplied by Le Papillon Patisserie, chocolate lollipops and botanical cookies completed this sweet selection.

Praise for Kalm Kitchen

The evening was a great success and our hosts emailed afterwards to pass on their thanks. ‘We loved having you and it was really a grand success. We have heard nothing but good feedback and felt the night went so well. Hoping to have you guys do something here again. The food and desserts were delicious!’

Credits…
Photography: Richmond Pictures {www.richmondpictures.co.uk/}. Flowers: Elizabeth Marsh Floral Design {www.emfd.co.uk}. Venue: The Garden Museum {gardenmuseum.org.uk/}. Linen by Just 4 Linen {www.just4linen.co.uk}. Furniture and Production: Velvet Entertainment {www.velvetentertainment.net/}

Who: Olivia Burton Boutique | When: September 2018 | Where: Covent Garden

We loved teaming up with Olivia Burton for the launch of its new boutique in Covent Garden. This super-cute accessories brand – known for stylish watches and covetable jewellery – threw a ‘Dream Garden’ themed party to celebrate the opening of its London-based flagship store. Packed with press and social media influencers, guests were greeted with a swinging bench, festooned with pastel-coloured blooms imagined by the talented Rebecca Avery. In fact, there was no shortage of Instagram-worthy spots just waiting to be snapped.

Inside was a flower-filled dream, so we echoed this theme with a selection of botanical canapés and stunning desserts. Pete at Kalm Kitchen worked hard alongside Rachel Martin, Head of Global PR at Olivia Burton to design the concepts. Inside the Dream Garden a range of cocktails was served up, including Bergamot & Lemongrass Gin Collins, plus Blueberry & Elderflower Rocks. We paired these delightful drinks with platters of divine-looking canapés, specially created for the day including:

Wildflower and baby slaw rice baby rolls
Avocado puree on polenta toast with fresh pomegranate and chervil
Cherver Goats cheese on poppy seed fisselle with borage flowers, nasturtium and baby radish
Parmesan pastry with basil and sun blush tomato mascarpone and rosemary crisp
Pink roasted loin of lamb on a poppy seed ficelle with rosemary cream and redcurrant
Beetroot cured salmon on horseradish blinis with sweet dill and mustard sauce

Downstairs in the newly launched boutique, Olivia Burton’s beautiful wares were on show for everyone to see. And our Patisserie Bar – laden with sparkling elderflower jelly with basil & wild flowers; lemon trifle served with a cake pop and raspberry mousse with wild flowers glass – was getting its own share of attention too. We presented these botanical delights on a perspex bar accessorised with lush, blush pinks and pastels.

The team at Olivia Burton told us they were thrilled with the event, feeding bak with the following praise… ‘I just wanted to thank you for last night- everything went perfectly and everyone was so impressed. I thought that the canapés, drinks and service were all brilliant. Thanks so much Pete for a smooth set up too!’

Do you have a launch or private event in mind? Talk to us about how we can elevate your event with imaginative food and drinks. Do get in touch at info@kalmkitchen.co.uk or call us on 01483 813360.

Developing new menus is an ever-evolving process at Kalm Kitchen. ‘It never starts and never stops, ‘ says James Middlehurst, Executive Chef at Kalm Kitchen. ‘We’re always bringing new ideas to the table. In the first place, the kitchen team will come up with concepts, and from there we’ll extensively test them. After that, we present them to front of house (very important),  take on their feedback and finesse them with the help of the whole company. In the end, we come up with dishes that we can all stand by, and that everyone believes in.’

From an initial list of anywhere around 50 contenders, the team whittle it down to a shortlist of around 25 dishes. And what makes for a successful menu which becomes a firm favourite at weddings? ‘The art is in finding the balance between taste, appearance and perfect delivery of the product,’ explains James. ‘The food should be fun, make people talk and leave a lasting memory.’ And the ultimate measure of success? ‘I like to hear the sound of wow as it gets delivered,’ he confides.

We asked James which are the plates he’s particularly proud to share from the latest collection…

Salmon 99er with beetroot crisp

‘This canapé is pure fun. Resembling the classic ice cream cone, you get a visual shot of salmon pink. We specifically designed it to give a punch of flavour. Fennel blossom and flowers give it a hit of aniseed, and the beetroot crisp provides a lovely crisp texture.’

Chicken liver parfait choux bun with pistachio

‘Taking a classic dessert concept, we create a superbly rich chicken liver parfait, which is cooked at a low temperature and packed with flavour, which comes from the addition of port, shallots and thyme. It’s all encapsulated in a bite-sized choux bun and finished with a nutty sprinkle of pistachios.’

Charred salmon with cauliflower panna cotta and watercress veloute

‘Well, visually this dish is stunning. We cook the salmon sous vide to keep it tender and almost rare all the way through. Then we char it for a lovely, smoky flavour. It’s served alongside our take on a savoury panna cotta on a watercress velouté which brings a peppery hit to the dish. Lastly, we like to add some Romesco, both charred and pickled, which brings acidity, and of course it looks stunning too.’

Lamb Nicoise and pickled walnuts with a caramelised onion puree

‘Nicoise is such a classic, but we’ve given it a modern spin. We take a fillet of lamb and wrap it in Nori, the umami flavour of this edible seaweed gives the dish a real complexity. The expected elements of a Nicoise are there – quail’s egg, Violetta potatoes, and a potato glass. But we also add some pickled walnuts. The end result is mature and complex.’

Seared venison with black pudding salsify, potato fondant and blackberry jus

‘We’ve balanced this rich, gamey meat with a sweet jus, and delicate salsify. The result is a lighter version of what you might consider a traditional game dish. It looks exceptionally stunning too.’

Bread and butter pudding with pineapple salsa, rum custard and coconut ice cream

‘A taste of pure nostalgia, we get lots of requests for bread and butter pudding. We’ve created a lighter version though using brioche and tropical flavours of coconut, pineapple and rum. A pineapple salsa adds a welcome sharpness to the dish.’

Whether you are hosting a formal sit down dinner, or something more casual with canapés and cocktails, we can create a bespoke offer that fits the mood of your party perfectly.

Click here to download a sample menu or enquire about our festive offerings.

There’s nothing quite as satisfying as seeing an amazing event or celebration come to life. But have you ever wondered how much hard work and planning goes on behind the scenes? We took a peek at a day in the life of Kalm Kitchen Event Manager Hannah Woodley as she helped make one couple’s dream of their perfect day come true!

‘Event planning is so varied, and here at Kalm Kitchen no day is ever the same. That’s one of the many reasons I love it. Some of our clients plan their event over three years, and others plan them in three months.

One of the most significant factors of event planning is the amount of detail that goes into every single event, regardless of whether it is a corporate dinner for 30 people, or a wedding for 200 people. Here at Kalm Kitchen we have a structured, sequential process that runs across all departments of the business, from the office team to event managers, kitchen, logistics and finance. Every individual has responsibilities, but we all support each other and respect the role each of us plays. At the heart of it, Kalm Kitchen is built on teamwork, which is critical for event planning.

Our commitment to each event starts right from the moment of initial enquiry, through inspiration meetings and onto discussing minute details of logistics and final preparations. There is no typical day as every event is different, and the amount of prep and planning can vary hugely. But here’s an idea of what we might get up to on one super-long day!’

Morning set up:

// It’s typically an 8.30am arrival time on site. That means we’re up with the sun – and rarely home before it sets!

// First task is to greet the venue staff, sign-in process followed and walk through event timings for the day.

// The van will have been already packed, so our job is to unload van with the Head Chef and Porter, checking off all items against the logistics packing list.

// Then the tables are dressed with linen and guest napkins. The theme for the day really starts to take shape now.

// We run through the menu with the chefs and cross-check timings for the day, such as when speeches are happening, when the cake will be cut, presentations etc. A service plan is then planned and written.

// It’s my responsibility to contact waiting staff for the day to confirm arrival times, parking instructions and check correct details have all been received. Then I’ll greet other suppliers such as photographer, videographer, florist, and run through details and timings for the day so everyone is confident, on the same page and all working to the same schedule.

// The fun part – we lay-up tables for the wedding breakfast including bridal styling items, and set up the bar, plus any additional styled stations or features for pre-ceremony. For this wedding we had an interactive ‘Pimp your Prosecco’ station, with items such as passion fruit, raspberries and cassis. Later on guests were invited to ‘Pimp their Gin’!

// Shortly before guests are due, I liaise with main point of contact, ie; MC, party planners etc, then waiting staff arrive around half an hour before guests arrive. I’ll hold a team briefing with front of house, waiting team and the chef team, walking through the entire event: timings, menu, staff roles & responsibilities so no detail is left to chance!

Event goes live:

// Guests arrive and drinks and canapés reception starts, which lasts for around one and a half hours. Beautiful, styled drinks and canapés are circulated, and we always create a canapé tray that is exclusively designed for the Bride and Groom or VIP guests hosting the event.

// During the reception, final touches are made – candle lighting, icing of jugs, triple checking the table plan against the laid-up tables, aligning place settings, steaming of tablecloths if required etc.

// We try to sneak the photographers and videographers into the venue where the main meal is taking place to capture the final setting, closely followed by the Bride and Groom. If we’re lucky, their reactions to seeing all of their hard work, planning and ideas brought to life is caught on camera!

// Announcement is made for guests to check the table plan before making their way to the dining room and take their seats. Guests are poured with initial drinks or toast drink if speeches are due to take place before the meal. During speeches, our waiting team set up stations such as tea and coffee, patisserie bars etc. to add a show-stopping surprise to the end of the meal.

// Food is plated up, service begins, and everyone tucks into the menu we have spent months creating!

Evening structure:

// At the end of any seated meal, Kalm Kitchen provides a staffed tea and coffee station, complimented with some delicious petit fours, which is set up alongside the evening bar.

// The band starts up pretty quickly at the end of the meal and the evening party commences! Depending on the event, cake cutting is soon after the end of the meal and flows straight into the first dance so that the Bride and Groom or event hosts can relax and enjoy a drink and get stuck into the evening party with their guests.

// During this point the waiting team start clearing the tables of any items left over from the meal that are no longer required, refocusing attention back to the intricate bridal styling items and stunning floral centerpieces. Cake is carried away back to the kitchen where our chefs cut up what is required and style it beautifully for guests to help themselves to throughout the evening.

// The front of house team is reduced to the required amount for evening food service and staffing the bar if we are running it. Food continues to be circulated, grazing stations are maintained, replenished and cleared until the end of the event.

// The last leg of the event is loading up the catering van (there’s an in-house joke about who’s best at playing Tetris!) and leaving our kitchen sparkling ready for the next adventure. Then it’s home to bed for a much-needed rest!

Would you like to talk to one of our friendly team about helping to plan any event or celebration – however big or small? Do get in touch at info@kalmkitchen.co.uk or call us on 01483 813360.