Linda Hamilton Catering
Your Cart is Empty
There was an error with PayPalClick here to try again
Thank you for your business!You should be receiving an order confirmation from Paypal shortly.Exit Shopping Cart
|Posted on 9 March, 2017 at 7:28||comments (585)|
Early spring is a great time to showcase local and seasonal food ideas and this can really help to personalise your wedding catering.
Mulled cider will warm your guests up especially if the weather is still on the chilly side and you are having photos outside. There are many small regional producers of both cider and apple juice which is good for a non-alcoholic option.
Soup would be the perfect starter, served in small bowls (you don’t want to fill everyone up too soon!) Root vegetables will be at their best after some frost, try celeriac for something more unusual. A mini toasted sandwich would be great on the side, look for a regional cheese with some locally produced chutney.
For main course why not consider some of the great British classics, shepherd’s pie or gourmet sausages and mash. You could ask your local butcher to suggest a flavour combination just for you which would be a great personal touch. Presentation is key here, think elegant gastro pub rather than all you can eat buffets.
Classics would also be a good choice for desserts, sticky toffee pud, treacle tart or crumble would all go down well. Especially when accompanied by a locally produced ice cream. Early rhubarb will be right in season come March and would make for a really delicious crumble or try with a vanilla or white chocolate pannacotta to give a pretty lighter dessert.
Here in Essex we are lucky to have many great local producers including Wilkins of Tiptree, Prior Hall Pork and The Saffron Ice Cream Company. Your wedding is a great opportunity to use them!
|Posted on 31 October, 2016 at 12:15||comments (521)|
We are having a cosy afternoon of baking including these pumpkin cupcakes just in time for Hallowe'en.
The sneaky vegetables, super food berries and nuts make them healthy enough for a week night, at least that's what I am telling myself!
Have a go and see what you think...
175ml sunflower oil, 175g dark muscovado sugar, 3 large eggs
200 g grated pumpkin or butternut squash, 100 g dried cranberries,
zest of an orange, 2 tsp mixed spice, 200g self raising flour,
1 tsp bicarb of soda
preheat oven to 160c and line a 12 hole muffin tin with paper cases
beat together the oil, sugar and eggs in a large bowl
add all the other ingredients and mix well
spoon into the cases and bake for about 25 minutes until well risen and springy to touch, remove from tin and cool
Icing, 200g full fat cream cheese 85g icing sugar, 1 tsp vanilla
beat together and spread on pipe onto cupcakes, decorate with pecan nuts
PS don't panic when the icing goes runny, keep beating and it will thicken up again!
|Posted on 21 October, 2016 at 5:42||comments (1687)|
We are delighted to be the exclusive caterers at the wonderful Railway Barn at New Hall Vineyard. This charming rustic barn is available to hire for weddings and parties and offers a flexible setting that can be personalized and styled to create a unique venue.
Working with the lovely people at New Hall our approach is open-minded and open-hearted, we have no plans to become a wedding factory! As well as providing the delicious food we will assist with the planning and coordination to ensure you have an amazing day which you will remember for the rest of your lifes.
We are busy putting together hire details and chatting to local suppliers to secure some special rates and offers for our brides and grooms. In the meantime do get in touch if you would like to chat about your wedding day. Lx