The sun stayed out for the duration and my brother and I cooked up a storm. Adi was on the vegi grill, cooking kebabs and halloumi stuffed mushrooms. While I was using the 6ft, propane powered bad boy barbecue.
The event was the culmination of weeks of planning and 2 days solid cooking and preparing.
The guests were all very happy. The feedback from them makes it all worth while. I love being able to serve food with confidence. The knowledge that everything being eaten was made by or hand picked by me.
The 4oz burgers were a particular success. moulding and pressing almost 100 was no easy task. but like I said, being able to know exactly what is in the burger (salt, pepper, egg to bind.... and pure steak mince) inspires confidence.
The only hand picked products were the sausages. The main sausage was Proctors, Cambridge range which I selected based on flavour plus they are gluten free. Dietary requirements were not specified, but try to cover all angles just in case.
The salads were brown rice, pea and broccoli; peach, mozzarella and pomegranate; cucumber, onion and bean, orzo, aubergine and pomegranate; and the ever popular butternut squash, chilli and pine nut.
It's almost comical how much time goes in to making these salads. But the results are always worth it.
If you are looking to host a barbecue please get in touch for a quote. Several packages and options available.