In February I cooked a hot buffet lunch for the suppliers of Kyocera Mita products - they were competing agains one another for an all expenses paid trip and needed brain food to keep their efforts up in the afternooon session. On the menu was fish pie using some lovely Cornish pollack and smoked haddock both landed on day boats or coq au vin using juicy chicken thighs from Devon. they were accompanied by some steamed seasonal vegetables and organic jacket potatoes. This was follwoed by individual portions of pavlova and fresh fruit - seasonal English apples and pears.
March has been really busy - especially this week with the two day CSO conference hosted and run by WWF at Bankside, SE1. The two days flew by and there seemed to be a lot of positive energy flying between the rooms of delegates. We ran the tea and coffee breaks as well as a buffet lunch with sandwiches, wraps, and finger food. The menu included mini thai style fishcakes, falafel balls with yoghurt and mint dip, mini duck pancakes, radish stuffed with tapenade, crostini topped with minted pea puree and sandwich fillings such as roasted vegetables, eco hummus and red pepper, Somerset cheddar, chicken salad - all organic of course ! We had many compliments on the food which is always a great feeling when you've worked hard to try and give people food that's tasty and want them to enjoy it.
Next week we're catering for the Wastewatch, Big Green Society conference and very much looking forward to it. I'm going to be saying a few words about my food too and will report back on that effort soon.
