Here at Caper & Berry we offer our brides & grooms complimentary tastings. This is a great opportunity for you to come in and create the perfect menu!

We hold tastings in our beautiful country offices in Eashing. Here we can sit down with you and chat through all the plans for your day while chef cooks up your favorite dishes. Its the perfect time to discuss ideas and design the right menu for you.

We adore doing tastings as it gives us such a better insight into your day and we get to talk all things wedding!

If you would like to book in for a tasting please call Libby on 01483 427 521 and we can get creating!

Chef has designed this simple yet wonderful dish for this years valentines meal, very easy to prepare but full of magical Caper & Berry flavor.

Shopping List

2 x 200g fillets of fresh salmon – skinned and checked for pin bones

3 teaspoons Caper and Berry Cajun seasoning

Olive oil

Wedges

1 large sweet potato – washed and cut into 8 wedges

Clear honey

Fresh rosemary

Olive oil

Sea salt and cracked black pepper

Tomato Salsa

4 medium ripe tomatoes

½ red onion peeled

½ clove crushed fresh garlic

½ red pepper

½ green pepper

½ bunch fresh coriander

Juice of 1 lime

¼ finely chopped fresh red chilli

1 teaspoon ground cumin

½ teaspoon sugar

To finish

Pea shoots

Olive oil

Lime wedges and fresh coriander leaves

Recipe

Pre-heat oven to 180

Toss potato wedges with freshly cracked black pepper, salt flakes, 2 sprigs of fresh rosemary, 2 tablespoons of clear honey and a splash of olive oil. Lay out individually onto a flat oven tray lined with greaseproof paper and bake for 35minutes until soft to the touch.

For the salsa, dice the tomatoes, peppers and red onion into ¼ inch dice and place into a mixing bowl. Add the rest of the ingredients to the bowl and turn so all the ingredients are well incorporated.

Place salmon onto a plate and dust with 3 teaspoons of Caper and Berry Cajun seasoning, turn the salmon so the complete fillets are coated – heat a non stick frying pan and add a few drops of olive oil. Place the coated salmon presentation side down (so the side where the skin used to be is facing up) Sear for 30 seconds and sear for 30 seconds on each side, now place in the oven (skin side down) for the final 5 minutes of the sweet potatoes cooking.

For plating, start with 2 wedges of sweet potatoes in the centre of the plate, followed with the other two stacked on top facing the opposite direction. Place a few tossed salad leaves on top of the wedges, followed by the cooked salmon. Finish the plate with a desert spoon of salsa at 3 points of the plate and a wedge of fresh lime and coriander leaves.

For a meatier meal substitute the salmon for free range breast of chicken

We have been approved as a preferred supplier and cant wait to be involved in all the exciting plans they have coming up!

Lake View at Thorpe Park offers a really versatile space with endless possibilities for Corporate Thrill Days, Evening parties, Bespoke Team-Building Activities and Meetings. It’s back drop is the ultimate playground so if you’re looking for something truly unique for between 50-7,000 guests, this is the place to go!

It is a wonderful opportunity for us to meet with prospective brides and grooms and speak to them not only about our awesome catering but also show them around the barn to give them a better idea of how they can use the space! It can be very daunting to walk into a large open space and visualize how it can be used and which bit goes where! This is something we can help you with, firstly we listen to what kind day you had in mind listening for key words such as – traditional, relaxed, family, elegant, stylish…..etc. Then we try and help you visualize your day and see if we can help you make it flow. This can be done wonderfully at the Tithe Barn by using the great out door space, the mezzanine level and by clever use of their lovely screens.

If you would like any advice on how to make your day work in a space or need any assitance with timings. Please do call and we would love to talk through some ideas with you.

Over the last week we have met with 8 different brides and grooms to talk to them about their day. Thy also tasted a selection of dishes off their menus! I have put a few of my favourite dishes below!

Starters

Tian of crab, avocado and fresh tomato topped with avruga garnished with herb salad and crisp sour dough breads

Cumin and coriander seed cured salmon with summer pea, avocado and truffle salad topped with wafer thin sourdough crisps and quails eggs

English fish cake with citrus mayo and micro herb salad

Mains

Fillet of sea bass, crushed new potato with caramelized red onions, micro herb salad and a tapenade dressing

Traditional beef Wellington with a truffle and mushroom pate served with pomme puree a rich jus and seasonal roasted vegetables

Roasted breast of guinea fowl, char grilled asparagus and pancetta, spring onion and potato crush with a lemon thyme dressing – served with bowls of seasonal veg to the tables

Tandori spiked halloumi kebabs served on a spinach, potato and chilli crush with a yogurt cumin salt cooler(v)

Desserts

Caper and Berry chocolate brownie with honeycomb marscarpone

Vanilla panacotta with an oaty crumble top, rhubarb and a summer berry compote

Our amazing chocolate tart, with white chocolate mousse, honeycomb and dark chocolate spear

We will be running the Riverview Restaurant and the Riverside cafe as well as all of the bar operations. It’s a very exciting development and give our head chef Steve Land the opportunity to create a wonderful seasonal menus packed full of beautiful foods from local suppliers.

Caper & Berry will be at the Tithe Barn on the 28th January are their wonderful wedding Fayre.

We will have our gorgeous stand and awesome mini desserts for guests to try!  Please come and say hello and talk to us about all your exciting plans. We have worked at the barn many times and are more than happy to share our experience and fun ideas with you!

Looking forward to seeing you there!

Showcase event at Guildford Cathedral

Wednesday 1^st February – 12pm – 2pm

Enjoy a glass of champagne and delicious Caper and Berry canapés whilst having a look round this unique venue in the heart of Guildford.

Having recently opened its doors for events the Cathedral is the perfect setting for dinners, receptions and awards events with a capacity of 500

seated and 800 standing it is a must see!

Dear Tim,

We have just arrived back from our wonderful honeymoon in Italy and wanted to write and say thanks so much for all your hard work!

Our wedding day felt perfect from start to finish. The room and tables looked amazing, the canapes were divine (a special thanks goes to George who sought me out to make sure the bride did not miss out during photos!) and the wedding breakfast could not have been more wonderful! The quality and presentation of the food was top notch and we have had nothing but compliments from the guests (not an easy crowd with several chefs in attendence!) about how amazing the food was.

The whole team worked in an extremely professional, yet friendly manner, to deliver high quality, superbly presented food from canapes through to bacon baps and allowed us to have a stress free day which flowed perfectly from beginning to end.

It was better than we ever could have imagined!

Thanks again!

Best wishes

Claire and Tom