Weddings, lovely venison and catering capers!

The weather may seem anything but ideal for BBQing right now, but don't think for a second that it isn't too early to begin preparing for what will hopefully be a blissful summer! (Or just a few weeks of it. Right now we'd settle for that, to be honest...). It's been a busy weekend for  Eco Cuisine, but much has been achieved, including getting a hold of some lovely venison from Sussex. Make that fresh, wild, excellent venison, in fact – shot on Woodland Trust land thanks to special permission from a kind friend, this was made into some fine marinated kebabs which were BBQued yesterday, along with some gorgeous little marinated steaks!

Other news this week, hmm, let's see. Well, the School of Economic Science is a good place to begin. All the ingredients we use for them are second-to-none as usual, which always makes it a pleasure to cater. One new addition which is causing a stir is the vegetable lasagne. This, along with a menu of free range lasagne sheets with cocktail tomatoes and onions, makes for a lovely mix. Combined with broccoli and aubergine, carrots and organic cheddar – and milk, added to the sauce – it makes for a sumptuous combination of textures that we think is lovely!

It's going to be a very busy week. Friday will be especially so, seeing as we have two events to cater for: the first will be preparing vegetarian and vegan canapés for Otesha.org's 5^th birthday party (delivering to E1 on a small budget) and the second will be preparing for a wedding in East Molesey near Hampton Court, on Saturday.

When the wedding day comes, there'll be a BBQ for family and close friends, followed by a fork buffet as the sun goes down. And it's going to be eclectic...a blend of Greek and seasonal English food, with Spring lamb and chicken kebabs on the BBQ, along with mackerel, sardines and sea bass too. This will sit alongside an irresistible greek salad comprising of handmade tzatziki, cracked-wheat salad and new potatoes. The evening buffet won't lack excitement either, and will be a selection of dips, spinach and feta cheese wrapped in filo pastry, stuffed vine leaves and lamb kofte. Yum! Salmon and beetroot will also make an appearance, with prunes & bacon, smoked mackerel pate and a good selection of bread!

There's a price to pay for catering, of course, and this time it's missing the Champion's League Final with our beloved Chelsea! Providing we win we'll be watching that around 11pm when we get back...if we don’t then you may not hear much about it here.

What else is coming up?  We've just got the go-ahead for a gastro-inspired evening at the Bounds Green Bowls and Tennis Club happening on the 21^st July. Exciting times here at Eco Cuisine...we'll be back soon with an update on that and other things in the pipeline.