What are the newest food trends you’re seeing in entertaining?
Simple but complex. Stripping the food back and concentrating on the flavour that the food produces. Using modern techniques to get the most out of seasonal produce.
What are some of your clients’ favourite dishes?
It goes without saying our most popular dish of all time is Our Beef Wellington;
Fillet of sous vide Hampshire beef, on a caramelised shallot tart tatin and fondant potato, with wilted baby spinach, baby watercress and an intense truffle infused jus. It’s been on the menu for as long as we can remember! Every now and again, we try to change one of the elements, but the reason it’s so loved is because it’s so totally moreish!
You share our creative approach and meticulous attention to detail – one of the many reasons we love working with Caper & Berry. What are your 5 top priorities when catering for a large event?
There is so much that goes into planning an event that your guests couldn’t even begin to imagine!
- Great Staff
- Organised Seating Plans
- Logistics – how we get our stuff in and out on time
- Which supplier is providing what
- Who is doing what on the day – working with Apollo is brilliant, as they allow us to concentrate on what we do best – the food.
What is the most unusual foodie request you’ve had to prepare for a party, wedding or event?
A few years ago we were asked to make some unusually shaped jelly moulds… The event was in a central London gallery – the exhibition opening was all about the female form!
What has been the worst thing that has happened at an event, and how did you cope with it?
Power Cuts are by far the most inconvenient. We managed to get an extra generator just in time – the marquee company wasn’t based locally to us, but thankfully we have some amazing local connections and they came to the rescue.
Do you have a rule of thumb when it comes to the ratio of waiting staff to guests, if so what is it?
1 staff member to every 10 guests as an absolute minimum. No guests at a Caper & Berry event will be left with a cocktail stick or empty glass!