This is a wonderful competition that fairly judges 21 different categories in the world of weddings. We are in the London and South East catering category and need all of our very lovely past brides and grooms to vote for us!

This judging process is quite complex and there are two rounds to go through – Regional and National! In the first round past brides and groom rate the companies services and food. If they are successful they move through to a judging panel where a selection of the industries top experts will compare all on the other successful catering companies in our region. The winner of this round becomes the Regional winner of their category. They are then put up against all of the other regional winners to find that elusive National Winner!

We would absolutely love to move forward in the competition but do need our lovely brides and grooms to vote! If you have two minutes to answer the questions on the link below please do and if you have any questions do not hesitate to contact Libby.

http://www.the-wedding-industry-awards.co.uk/2013/london-and-south-east/caterer/caper–berry

The Refectory at Guildford Cathedral

As part of Caper and Berry we have a selection of onsite catering venue, these include the brilliant Riverbank cafe and Riverview restaurant at the Yvonne Arnaud Theater, The Caper and Berry Cafe on the Surrey Research Park and also the wonderful Refectory at the Guildford Cathedral.

The Guildford Refectory is situated next to Guildford Cathedral, overlooking the town it has brilliant views and also perfectly placed next to the A3, the University, hospital and Surrey Research Park.  The restaurant has a capacity of 230 and is ideal for any situation, from meeting a friend for lunch, through to hosting a wonderful wedding the Refectory’s versatility allows it to adapt seamlessly.

The Refectory really is Guildford’s hidden treasure! Whether you want to nibble, feast or fine dine, they can cater for your every need. All of the food is freshly made in The Refectory kitchens every day – Including the most stunning homemade cakes, from mouth watering white chocolate and raspberry to classic coffee and walnut; all served with teas and coffee from local roastery ‘Coffee Real’ in Reigate.

The lunches are truly special, with hot daily specials prepared by our chefs using the finest local producers and the freshest vegetables; the ever changing counter lunch draws on local seasonal produce, allowing us to recreate your favourite traditional dishes with our own modern twist.  We also offer a variety of dishes from our lunch boards that range from something quick and simple to a hearty meal.  All this is served to you by our brilliant restaurant team

Th Refectory is also a wonderful venue – it is a truly versatile space – and of course it had incredible catering by Caper and Berry! Please speak to the manager Olivia if you have any questions about the Refectory or want any more informations her contact details are just below

Olivia Pratt

olivia@caperandberry.co.uk

01483 560471

Hi Tim

Just a quick note to say thank you SO much to you and the whole Caper & Berry team for our wedding yesterday. We had such an amazing time, and I know that all our guests did as well.

The set-up, the food, service, drinks and everything else were all absolutely perfect, and we couldn’t have asked for anything more (other than some sunshine I guess!). We had so many comments from all our guests about the food in particular – please let the chefs and cooking staff know how well it went down!

You in particular were fantastic both in the run up to the event, and on the day. Thank you.

I doubt your business needs any more recommendations/reviews etc but please let us know if there is anything you would like us to do ‘feedback’ wise and we’re more than happy to do so. We will (of course) be recommending you to all our friends if they ever need any catering!

All the best
James

We have found the traditional plated three course dinner is becoming less popular with platters taking pride of place at the wedding breakfast – why???

Pros for the Platters

When we talk about platters of food what we mean is, big wooden boards laden with some of the finest Surrey meats and dressed with Secrett farm shop leaves served to the table with bowls of your favourite salads, vegetables and potatoes! (Have a look at the photo above for inspiration). What the platters offer is flexibility meaning guests can help themselves to the food taking as much or as little as they want. They also mean you can choose a selection of meats so you don’t have to worry about non red meat eaters! The best thing about the platters is the atmosphere the create, guests instantly relax and it is a massive talking point through out the day!

Cons for the Platters

The biggest problem with the platters is they can make the tables messy – you have to be careful not to have ‘wobbly’ table decoration or ones that take up too much space! On the other hand you can have all the meats silver served so that they don’t have to be put on the tables! The other con for platters is that might make vegetarians feel uncomfortable. This has not happened yet but something we are aware of!

Pros for Plated Meals

There is something truly decadent about being served a beautiful meal by professional waiting staff. The food looks amazing (see below some of our dishes) and tastes divine. It also very traditional and what are weddings of not traditional? Plated meas can also be ‘themed’ to you favorite styles of cooking whether that is Asian, American or British you can design the menus to make them personal to you.

Cons for Plated Meals

For the same reason as being a pro I have to say that being traditional is also a con! Some of the best weddings we ave been involved in is when the bride and groom have done something different. Don’t be afraid to put your personality into the day – it doesn’t have to be platters of food but bowl food, food stations and extensive canapes work equally as well!

We are very fortunate to be one of the approved suppliers at Northbrook Park and have just been involved in our first wedding at this wonderful venue.

We fell in love with Northbrook the first time we saw the house, it truly does have the ‘wow’ factor. Not only is it stunning it also offers great flexibility for brides and grooms with two beautiful rooms you can use meaning no nasty room turn around after your ceremony! It is set in 120 acres of parkland with views over rolling countryside so lots of opportunities for beautiful photography.

Northbrook also has amazing on site accommodation in its eco friendly mews house – meaning  most of the wedding party can stay on site and carry the party on early into the next morning!

For any more information on Northbrook House please do not heistate to give us a call or do have a look at their website – We have popped the lonks just below:-

http://www.northbrookpark.co.uk/

http://northbrookparkmews.co.uk/

Last week we had an amazing photo-shoot here in our Eashing offices. The very talented Taylor Young Photography came in and took over the space while the chefs created a selection of stunning dishes.

The aim of the day was to capture the creative imagination of our chefs who put together a selection of new dishes. Please see the photos below and let us know what you think!

We have the pleasure of working alongside one of the most prestigious Estate Agent Companies in London – They asked us to wow their clients for a new launch. The venue was an amazing £50,000,000.00 house and was the perfect setting for our top canapes! The guests nibbled on Asian seared salmon with crispy shallots, sweet potato and cumin samosas, little truffle risotto balls and apple and cinnamon fritters with Chantilly cream amongst others – All washed down with vintage champagne.

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!