Showbiz Party for 50 in Wimbledon

We were asked to feed fifty people for a summers day lunch in the gardens and grounds of a well know showbiz personality in Wimbledon in London. The menu was complex for the truck but it worked a treat and was a success because of organisation and premium ingredients.

del truck garden party

A garden party menu for 50 people

Can’t say who it is but a large garden in Wimbledon is our destination. Starting at the end – dessert first – we have just finished making a gallon of two fabo home made ice creams. We use only organic milk and cream and made a fun one for the kids made up of vanilla, chocolate and strawberry ice cream layered with marshmallow and chocolate sauce. The second half gallon is made for the adult guests with a vanilla base brimming with a laughable amount of Disaronno liqueur for that lovely boozy almond flavour. Three layers of the ice cream are separated with a dark, compote of raspberries and then swirled. Kind of like the raspberry ripple we used to have as kids but with a serious kick and a little almond and berry bitterness to make it very grown up.

The party is set to kick off at 12.30 Saturday, so running out of time – more posts as the preparations continue.

Our two special home made ice creams.

Our two special home made ice creams.

For the vegetarians – we made a very slow cooked confit of peppers, onions and leeks, added with steamed broccoli and cheddar cheese to our home made tart base. V tasty

vegetable pie

home made vegetable pie for the vegetarians (or any body else for that matter)

The host wanted the best – so we roasted 4 rib-eyes for the parties main course. I have to say this was one of the best pieces of beef I have ever ever had. We aged it for nearly 40 days, so it was super tender. This meat comes form our normal supplier, who I think is one of the best butchers in the UK. Graham Batchelor from Batchelor’s the Butchers (3rd Generation) in Sevenoaks.

Preparing the beef feb-eye before a low, slow cooking.

Preparing the beef feb-eye before a low, slow cooking.

We kept prepping for the party on Saturday morning including finishing our strawberry tarts the traditional way with our homemade almond short crust pastry with Creme Patissiere and fresh strawberries. We also completed our hot smoked salmon entree. We cleaned four whole sides of salmon and hot smoked over apple and oak wood then served at room temperature over crispy salad leaves. great smoky flavour but cooked..

preparing strawberry tart for the party

preparing strawberry tart for the party

 

Silver_Prep_Tart_WR

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Another favourite was our fish pie – that went down a storm

Fish pie at front of photo - jam packed with pollock, smoked haddock, salmon, prawns and mussels

Fish pie at front of photo – jam packed with pollock, smoked haddock, salmon, prawns and mussels

 

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