Formal Menus 2016/17

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Octavia Wilkinson
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1 Formal Menus 2016/17 Tel:

2 Contents 2. Contents 3. About 4. Our Food Philosophy 5. Our Suppliers 6-7. Canapés Best of British Menus Mediterranean Inspired Set Menus Sharing Menus Traditional Menus Barbeque Menus 23. Hog Roast 24. FAQ 2

About A little information about VANILLA IN ALLSEASONS: Simon has spent his career working in the best kitchens the North West has to offer.

His passion, like Adam, is taking local produce and creating simple effective dishes.

Best Airport Business Hotel in the World and more recently the Radisson Edwardian. Manchester city centre s first 5 star hotel.

3 About A little information about VANILLA IN ALLSEASONS: Simon has spent his career working in the best kitchens the North West has to offer. This includes The Juniper in Altrincham, heading the pastry department, also the White House in Prestbury. His passion, like Adam, is taking local produce and creating simple effective dishes. Adam opened up two Radisson Hotels as the Meeting and Events Director, the first being the Radisson SAS Manchester Airport, with 32 event rooms and winning awards such as the Best Airport Business Hotel in the World and more recently the Radisson Edwardian. Manchester city centre s first 5 star hotel. He organized events such as Gordon Brown s G8 Chancellor summit and the first Labour party conference in together they have established vanilla in allseasons as an award winning company, winning the county brides best catering service award 2013 and If you wish to book Vanilla in Allseasons then please just let me know by or please feel free to call us on Kind regards Adam Evanson and Simon Bailey 3

4 Our Food Philosophy Here at Vanilla In Allseasons, we put our trust into local suppliers. One of our main priorities is that we source all our meat, fish, vegetables and other key ingredients from reputable local providers. We value our suppliers because not only do they help us obtain the finest quality of locally produced food, but they also help keep us up to date with exactly is and what s not in season. If our preferential choice of ingredient is not available at the time of need, then our suppliers help us to find the next suitable alternative. For example, we would never advertise local asparagus for six months, when we know its only in season for eight weeks. By establishing a relationship with our suppliers, we help them to grow. they in turn get to know us as a company and the ideals that we strive for. If they get something new and exciting in like the first autumn venison, or early spring strawberries, we will be notified of these arrivals and are then able to make the most of these fantastic, fresh, in-season ingredients. We take every step to make sure that only the finest of food reaches your plate. Our interest and reliance on our favoured suppliers is a vital start to this process. We can only start creating your individually chosen menu once we are satisfied with the ingredients needed to do this. Please take a glance at the information on our key suppliers. We are positive that you ll think the same of them as we do! Bearing in mind their reputation combined with our expertise, we hope you look forward to us serving you your Wedding Breakfast and help you start your married life off in true taste and style. We combine our knowledge, passion and long established contacts to create events that are tailored to your desire, and executed with finesse. 4

5 Our Suppliers Meat All our meat is supplied by J.J.J. Heathcotes in Bollington, which is an excellent family butchers that sources all its meat from local farms. J.J.J. Heathcotes is a reputable, well-established company that fits Vanilla in Allseasons ideal to within the inch. We are proud of the fact that all our meat comes from within our local surroundings and that we can name every farmer and place every field from where it has come. All Lamb used by Vanilla in Allseasons comes from Sheldon s Sugar Lane Farm in Adlington, John Price in Kettleshume and Sidebottom s in Prestbury. All Beef used is from the previous mentioned farms, as well as Slater s from Butley Town and Jackson s Tabley Hall Farm in Knutsford. All Pork is from Sidebottom s in Prestbury and Hogs for roasting are from David Brassingtons Youngs Green Farm in Wetley Rocks, Staffordshire. Fish All fish used by Vanilla in Allseasons is supplied by Manchester fish market. We carefully buy the best fish in season and are always on hand to talk to us about where it s come from or what will be available next. Vegetables We receive a monthly newsletter explaining exactly what is available, what is due to become available and what is not in favour at that time, providing us with a vital insight to the vegetable world! Bramhall bakery We at Bramhall Bakery feel that the local bakery has very much lost its way and as a result people are missing out on quality bread. In our bakery in Bramhall, Cheshire we are about baking great bread, from scratch, on-site everyday (if we dont sell it on the day, we dont sell it) and also about providing fantastic service to match. Buttertons Ice Cream Buttertons Lane Farm is the home of the Buttertons Big brown Cow and the Buttertons Chucky Hen. The farm uses organic principles resulting in products that are as near to nature as possible. The ice cream is a high standard product using natural quality ingredients. Bespoke flavours can be created to suit the need of the client. 5

6 Canapés Our canapés are tasty & robust, with a focus on flavour & texture. Pre-meal packages Before a meal, our canapés are a perfect accompaniment to drinks and a lovely way to really wet your appetite for what is to follow. We would recommend you go with 4-6 canapés per guest, resulting in a wider range of choice to really cause a flurry amongst your guests before they sit to dine. Pre-meal packages Before a meal, our canapés are a perfect accompaniment to drinks & a lovely way to really wet your appetite for what is to follow. We would recommend you go with 4-6 canapés per guest, resulting in a wider range of choice to really cause a flurry amongst your guests before they sit to dine. 4 Canapés, 3 from Menu A & 1 from Menu B 5 Canapés, 3 from Menu A & 2 from Menu B 6 Canapés, 4 from Menu A & 2 from Menu B Dear Adam & Simon, Many thanks for Wednesday. Everyone was very positive about the catering. Shame about the weather but thank you for all you did which was excellent. DB 6

Canapés Menu A White & Red Meat JJJ Heathcote Cumberland chipolata sausage, roasted in honey & whole grain mustard Chicken marinade in soy, ginger, garlic with a peanut sauce Chicken liver parfait

7 Canapés Menu A White & Red Meat JJJ Heathcote Cumberland chipolata sausage, roasted in honey & whole grain mustard Chicken marinade in soy, ginger, garlic with a peanut sauce Chicken liver parfait with a Clippy apple jam Chicken Caesar spoons Ham hock roulade with chunky homemade piccalilli Tiny Yorkshire pudding with fillet of Cheshire beef Lamb kofta with a cucumber & mint yoghurt Fish Salmon rolled in fresh herbs then wrapped in filo pastry Smoked salmon with a chive pancake Thai fishcakes with a plum sauce Vegetarian Croute of sun dried tomato, caramelised red onion & mozzarella cheese Asparagus & hollandaise sauce Warm quails eggs & celery Salt Welsh rarebit with a red onion jam Parmesan shortbread thins with goats cheese & oven dried cherry tomatoes Gazpacho shot with herb oil Canapés Menu B White & Red Meat Roast rump of lamb with a red currant & caper sauce Seared Moroccan lamb skewers with a humus dip Beef burgers, relish & Beers Beef carpaccio with rocket & parmesan, on crisp bread Tartlet of Spanish chorizo & roasted onion Peking duck pancakes with hoi sin sauce Chicken, Bury black pudding & chorizo lolipop Warm Scotch quails egg with Manchester relish Steak pie & Guiness shot Dear Adam & Simon, Thank you for all your help with the wedding. I m very impressed with your efficiency and detailed proposal. Richard and I are looking forward to working with you and your team for our wedding in May 09. M&R Fish Tiger prawn with pak choy, garlic & chilli Tiger prawn with tomato salsa Slow poached salmon on a champ potato cake Beetroot salmon belinis with sour cream & garlic chives Vegetarian Truffle wild mushroom tartlet Wild mushroom beignet with a spiced tomato relish Smoked aubergine on a toasted flatbread with pine nuts & basil Tomato & basil polenta cake with pan roasted artichoke Pea & mint risotto cake with a sharp lemon crème fraiche 7

Best Of British Menus Menu A Seasonal soup of choice, for example: Spring vegetable with a basil mascarpone Summer roast vine tomato with a basil oil Autumn field mushroom with a thyme & rosemary

8 Best Of British Menus Menu A Seasonal soup of choice, for example: Spring vegetable with a basil mascarpone Summer roast vine tomato with a basil oil Autumn field mushroom with a thyme & rosemary croute Winter roast butternut squash, sage & parmesan Trio of J.J.J. Heathcote sausages, on new colcannon potato with a pork & caramelised shallot gravy Dessert Sticky toffee apple pudding with toffee sauce & custard Selection of handmade artisan breads made on the day by our local baker To finish Menu B Broccoli & Stilton tart with caramelised shallots & beetroot couli Dear Adam and Simon, Thank you so much for all your help with the catering for our wedding. Although the weather was not great the guys really did handle the conditions well and the service and food was fantastic! Alex and hannah Lancashire Hotpot - Tender lamb neck fillet slowly braised in Rosemary with roots, potato & pickled red cabbage Dessert Fruit Cobbler Selection of the best British fruit in season served with vanilla ice cream or clotted cream Selection of handmade artisan breads made on the day by our local baker 8

9 The Roast Menu Served on individual plates or wooden boards in the middle of the table. Cheshire ham hock & parsley terrine, with an Hand made Piccalilli Choose one of the meats below Roast Slipper of Cheshire Beef With Yorkshire pudding & a Merlot sauce Roast Loin of Staffordshire Pork With apple sauce & a Sauvignon Blanc sauce Roast Breast of West Yorkshire Turkey With a sage & onion stuffing & a Sauvignon Blanc sauce Vegetables Served in large bowl in the middle of the table, Includes : Roast potatoes with Rosemary & Thyme Roast root vegetables with Thyme & Rosemary Panache of green seasonal vegetables If you would like more, please choose one from below. Dear Adam and Simon, Thank you so much for all your help in making the Manchester Rugby Club 150th anniversary such a success, I have received many many positive comments on the food, the temperature of the food and your delightful waiting staff. Ali Buttery Mashed potato Colcannon new potatoes Cauliflower in a mature cheddar cheese sauce Bashed carrot & swede Roast butternut squash with Sage Creamed leeks & blue cheese gratin Green cabbage with smoked bacon Braised red cabbage Dessert Apple & berry pie with clotted cream Selection of handmade artisan breads made on the day by our local baker 9

Best Of British Menus Menu C This is a new concept for our menus. This menu consists of four smaller courses, allowing you & your guests to sample & enjoy a wider range of flavours & textures.

10 Best Of British Menus Menu C This is a new concept for our menus. This menu consists of four smaller courses, allowing you & your guests to sample & enjoy a wider range of flavours & textures. Goat s cheese rosti on beetroot puree with Clippy s Apple & Thyme Jelly The in between Fish & chips Beer battered cod fillet, 3 way cooked chips, homemade tartar sauce & a wedge of lemon Beef stew & dumplings 8 hour braised blade of beef with light rosemary & thyme dumplings accompanied by a slice of fillet steak on a shallot puree Desserts Trio of British Puddings Apple crumble with Cheshire vanilla ice cream Cambridge burnt cream Cherry Bakewell with a cherry compote Selection of handmade artisan breads made on the day by our local baker Dear Adam, Simon and the V&A team, We just wanted to thank you again for all of your hard work at our wedding in Swettenham in September; you were professional and dedicated throughout despite the technical difficulties. Helen and Matthew 10

Mediterranean Inspired Set Menus Menu A Buffalo mozarella & heritage tomato bruschetta with balsamic vinegar Chicken breast wrapped in air dried ham stuffed with chorizo & Manchego cheese with a

11 Mediterranean Inspired Set Menus Menu A Buffalo mozarella & heritage tomato bruschetta with balsamic vinegar Chicken breast wrapped in air dried ham stuffed with chorizo & Manchego cheese with a smoked tomato sauce, crushed new potatoe & griddled Mediterranean vegetables Dessert Italian baked almond cheesecake served with a fresh berry salad Selection of handmade artisan breads made on the day by our local baker Menu B Fresh fillet of mackerel with a tomato & basil salsa on herb baked brushetta Dear Adam, In my previous career I worked for Nespresso and every year we held a invitation lunch event in London. The Ritz, Claridges, Lindsay House and so on. Your front of house skills would not be out of place in any of these venues. Roast pork fillet on a Tuscan bean stew with pan fried spinach Dessert Berry Tiramisu with a hazelnut praline zabaglione foam Selection of handmade artisan breads made on the day by our local baker D & K 11

Sharing Menus Menu A The sharing menus are an informal, relaxed & sociable service. The main focus is on the food which is placed in the centre of each table for guests to help themselves to.

12 Sharing Menus Menu A The sharing menus are an informal, relaxed & sociable service. The main focus is on the food which is placed in the centre of each table for guests to help themselves to. The constant passing of dishes amongst your guests provides an ice breaking subject & constant talking point throughout the rest of your meal resulting in a lighter, more sociable atmosphere. Served on a slate in the centre of your table for your guests to share Smooth chicken liver parfait with Clippy s Apple & Thyme Jelly Herb coated Porcetta Garlic & Rosemary marinated Kalmata olives With a selection of dips Lemon & Corriander hummus, tomato salsa, beetroot & horseradish crème fraiche, roast butternut squash & blue cheese, cannelloni bean & confit garlic Course Served in large bowls in the centre of each table for guests to mix & match. Please choose three of the below ideally to include one fish, one white meat & one red meat. Dear Simon, One Million thank you s for being the man of the moment and Wonder Chef at the fundraiser for The Christie Hospital Luncheon. Prestbury Charity Luncheon Fish Tiger prawns with thin noodle salad Sea bass on a bed of roast squash with chilli & fresh herbs Fish pie with cod cheeks, king prawns, Scottish salmon & smoked haddock bound in a white wine sauce topped with creamed potato Warm tuna Nicoise salad Roasted sea trout with a mussel sauce on pan friend baby gem lettuce Warm poached salmon salad with asparagus & quails eggs White Meat Green Thai chicken curry with sticky rice Garlic & chilli chicken sagwala Chicken with Tarragon cream on confit fennel Five spiced apple braised pork belly with a Calvados jus, served on shallot mash Roast pork fillet on a Tuscan bean stew 12

Sharing Menus Menu A Continued Red Meat 12 hour braised shin of beef with colcannon new potatoes & roast root vegetables Pot roast brisket with seasonal baby vegetables & pearl barley Moroccan lamb

13 Sharing Menus Menu A Continued Red Meat 12 hour braised shin of beef with colcannon new potatoes & roast root vegetables Pot roast brisket with seasonal baby vegetables & pearl barley Moroccan lamb tagine with fruit cous cous Traditional Lamb hot pot with red cabbage Braised lamb with a parmesan crust, on a summer vegetable broth Vegetables Red Thai curry with summer vegetables & sticky rice Wild mushroom & truffle oil risotto Hazelnut & Gorgonzola risotto Chargrilled courgette risotto with Ricotta & a lemon oil dressing Aubergine, chickpea & olive tagine with pomegranate yoghurt, apricot & pistachio cous cous Roast shallot tarte tatin with parsnip puree & ratatouille Dessert Select three of the below to serve on slates in the middle of the table Dear Adam & Simon, Just a quickie to say that everything was superb yesterday in the food and drink department. Many people complimented the food and picked up your business card, so I think you may get some business from it. Individual meringues filled with a lemon grass infused cream topped with mango & passion fruit Poached pear & dark chocolate frangipane Lemon tart with a raspberry crush Dark chocolate mousse with honeycomb Baked peanut butter cheesecake topped with dark chocolate & a chunky strawberry jam Chocolate & cherry brownie with an almond praline & sweet whipped cream Elephants Foot Large profiterole filled with raspberry mousse, topped with white chocolate ganache Selection of handmade artisan breads made on the day by our local baker Prestbury Tennis Club 13

Traditional menus Set Menu A Smooth Chicken Liver Parfait, Toasted Brioche served with Clippy s Apple Jelly Roasted Chicken breast finished with soft herbs, served on crushed new potatoes, with

14 Traditional menus Set Menu A Smooth Chicken Liver Parfait, Toasted Brioche served with Clippy s Apple Jelly Roasted Chicken breast finished with soft herbs, served on crushed new potatoes, with peppered French beans & a wild mushroom fricasse Dessert Raspberry crème brûlée with citrus shortbread Selection of handmade artisan breads made on the day by our local baker Set Menu B Butternut squash & ginger soup Duo of pork Roast pork fillet with a parsnip puree, five-hour braised belly on bubble & squeak with Madeira jus Dessert Orange tart with dark chocolate sauce Dear Adam & Simon, I want to say Thank you so very much for yesterday, everybody was completely won over by the Bowl Food it is the way forward, you were very right and it was perfect, it was delicious! Selection of handmade artisan breads made on the day by our local baker Mrs S 14

Traditional menus Set Menu C Pressed chicken & guinea fowl terrine with figs & baby leeks, lemon oil & a micro herb salad Lamb rump roasted with garlic, Thyme & Rosemary, accompanied with celeriac

15 Traditional menus Set Menu C Pressed chicken & guinea fowl terrine with figs & baby leeks, lemon oil & a micro herb salad Lamb rump roasted with garlic, Thyme & Rosemary, accompanied with celeriac layered dauphinoise potatoes, griddled Mediterranean vegetables & a Shiraz jus. Dessert Warm cherry frangipan with Amaretto crème Anglaise Selection of handmade artisan breads made on the day by our local baker Dear Adam & Simon, Again thanks for the great catering. Your team worked so hard all day. Many people have specifically commented on how good the food was, how friendly your team were; and it was such a key part of a very happy, successful and memorable day for Colin and I. A & C 15

Traditional menus A new concept for our 2013 menus. This menu consists of four smaller courses, allowing you & your guests to sample & enjoy a wider range of flavours & textures.

16 Traditional menus A new concept for our 2013 menus. This menu consists of four smaller courses, allowing you & your guests to sample & enjoy a wider range of flavours & textures. Set Menu D Salad of wild mushrooms, asparagus, cherry tomatoes & mixed leaf dressed with a white truffle vinaigrette Fish Roasted cod loin served on a potato rosti with a lemon aioli Fillet steak served medium rare (or well done for guests that so wish) with a beef & oyster pie & baby vegetables on butternut squash puree & Madeira jus. Desserts Layered Eton mess with crystallised mint Selection of handmade artisan breads made on the day by our local baker Dear Adam and Simon, Whilst writing we have to say how much we appreciated all your hard work, our family and friends have been saying how much they enjoyed the food served on the day and how good it was. M&C 16

WINE MENU Lorem ipsum dolor sit amet, consectetur adipiscing elit. Duis ut luctus orci, nec lobortis augue.ris molesus arcu laoreet ut. Suspendisse sit amet dictum mauris. Curabitur in magna tellus.

17 WINE MENU Lorem ipsum dolor sit amet, consectetur adipiscing elit. Duis ut luctus orci, nec lobortis augue.ris molesus arcu laoreet ut. Suspendisse sit amet dictum mauris. Curabitur in magna tellus. AWAITING MENU Salad of wild mushrooms, asparagus, cherry tomatoes & mixed leaf dressed with a white truffle vinaigrette Fish Roasted cod loin served on a potato rosti with a lemon aioli Fillet steak served medium rare (or well done for guests that so wish) with a beef & oyster pie & baby vegetables on butternut squash puree & Madeira jus. Desserts Layered Eton mess with crystallised mint Selection of handmade artisan breads made on the day by our local baker Dear Adam and Simon, JUST A NOTE TO SAY A MASSIVE THANKYOU FOR THE WONDERFUL JOB YOU DID WITH THE CATERING FOR OUR BIG DAY. THE CANAPAES WERE DELIGHTFUL. THE WEDDING BREAKFAST WAS TRULY EXCEPTIONAL. SALLY&PHIL 17

FAQ What are the minimum numbers? our menus are priced at a minimum numbers of 60 guests, however some menus require more guests. we can talk about this when we meet.

18 FAQ What are the minimum numbers? our menus are priced at a minimum numbers of 60 guests, however some menus require more guests. we can talk about this when we meet. Can you provide Organic & Freedom Foods? Yes we can on request, please let us know your requests and we can provide these for you for a supplement charge Can I have different shapes and colours of crockery? As standard we provide white round crockery, which is included in the above prices, however, we can obtain a fantastic range of crockery and glassware in all different shapes, sizes and colours. let us know what you have in mind and we can arrange this for you. What about Children s Meals? Children may have a half portion at half the price, of whatever is chosen for the main adult meal, this applies for children under the age of 12. Alternative friendly children meals can be provided. These include fresh chicken strips, with wedges and beans, (this would be discussed at the final details meeting) Special Dietary Requirements? Please let us know in advance if you have any guests with special dietary requirements, we are happy to cater for all requests including vegetarian, vegan, celiac and diabetic. Prices Prices are correct at the time of printing. All prices in this menu pack are inclusive of service and white linen but NOT VAT,. BEVERAGES Supplied by our E&S bars who cater for both private and corporate clients providing bar hire packages for a range of events. Payment To confirm the booking we request a 15% deposit of the NET amount and then final payment to be received and cleared into our bank at least 21 days before the event. Please note we can t accept Credit card payments. 18

19 Roman House, Wood Street, Macclesfield, Cheshire SK11 6JQ Tel: Web: Search for Vanilla In AllSeasons on facebook

Formal Menus 2017/18

Formal Menus 2017/18 Vanilla in Allseasons, 11/12 Newman Close, Greenfield Farm Industrial Estate, Congleton, CW12 4TR Tel: 01260 543 977 Email: info@vanillainallseasons.co.uk Web: www.vanillainallseasons.co.uk