Rose Kentish Kitchen: 2014

Monday, 3 March 2014

A Wedding

All photos (apart from one) in this post were taken by the fabulous Rory Lindsay. Click here to view his amazing work.

Having become engaged at the beginning of last year I had initially considered that it would be the perfect (and possibly only) opportunity for me to justify being catered for. This plan quickly became a distant memory as I started imagining the perfect meal for our day and decided that it would be best if we did it all ourselves.

Having changed my mind every week for almost the whole year, about two weeks before the big day I devised a recipe for beef cheeks and it blew all the other options out of the water!

Flowers arranged & tables set by a team of wonderful people!

With the help of the amazing Stephanie Boote and a brilliant team of friends consisting of Sarah & Stuart (click here to view their catering website bubble and squeak food) and Ollie (I'm not totally mad... I didn't even consider lifting a finger in the kitchen on the actual day!) this is what we served:

Canapes

Pork belly bites with pork and apple butter
(Skin off, bone out. Slow cook in the oven with fennel seeds, cider, salt & pepper for 6–8 hours until tender. Chill. Cube. Breadcrumb. Deep fry and serve! Very tasty)

Turkey & sherry broth shots
(My father's amazing recipe that he prepared for us using stock we had made and saved from various Thanksgiving and Christmas turkey meals)

All-day breakfast brioche baskets: quails egg, sausage, panchetta, tommy K

Truffled mushroom pâté en croûte

Crab salad filo cups

Parmesan shortbread with goats cream and pink pepper

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.

Rose Kentish Kitchen

Monday, 3 March 2014

A Wedding

Canapes

Menu

Starter

Main

Dessert

Wine