Your event is as individual as you are, so there’s no such thing as "one size fits all” when it comes to event catering.
We consider your tasting session to be one of the most important parts of the entire event organising process. The Kitchen becomes a mini restaurant We want you to have the perfect catering and this is the best opportunity to ensure that we can provide. With Ampersand Events, you don't have to make any compromises on your menu; at your tasting you will work closely with our Executive Chef Andy Ritchie and the team, adjusting elements and discussing any concerns you may have to ensure that the final result is exactly tuned to your tastes and needs. With years of experience, boundless energy and ideas, and above all else a love for food, Andy is perfectly placed to guide and advise you, but is always most interested in hearing your opinions!
Creating the perfect wedding menu
Faye and Chris chose Ampersand Events for their wedding breakfast, with a menu that they created in collaboration with Andy.
At their tasting Faye and Chris sampled a range of dishes made by Andy then talked through their opinions. They tasted our celeriac Pannacotta with Wild Mushrooms, served with Smoked Beetroot, Toasted Grains and Mixed Baby Herb Salad with White Balsamic Dressing and were blown away. They knew immediately that this was the starter they wanted and insisted that Andy didn't change a thing!
However, their main Roasted breast of Gressingham Duck, Confit duck leg potato cake, dauphinoise potato, braised red cabbage, heritage carrots and a blueberry jus” was a dish that they developed with the chefs; with advice on complimenting flavours from Andy, they mixed and matched their favourite items from a range of the sample dishes they tried to create their absolute perfect wedding meal.
When we ran an event for an investment firm, we presented one of our signature "meat fruits” – a perfectly spherical display of our chefs' technical and scientific mastery and visual craftsmanship as well as being an incredibly tasty and flavoursome dish – and our seared tuna steaks. The client loved both so much that they found it completely impossible to choose. Together we decided that a restaurant service would work best for them.
This was one of the most challenging events for our chefs yet, but also one of the most successful. Running a restaurant service can be very tricky, especially at an event as large as this was; on top of that we were serving some of our most technically challenging dishes and doing all this in Kensington Palace's tiny catering space!
We are proud that even in the most trying of circumstances, we can adapt and serve our most accomplished menus, to great success.