We had a lovely time catering this custom three course meal that left the guests feeling elegant and charmed. Take a look at the exceptional experiences we can create for you on our website

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We had a lovely time catering this custom three course meal that left the guests feeling elegant and charmed. Take a look at the exceptional experiences we can create for you on our website

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Via @andyshastings on twitter, ‘St Ambrose’s Hall, Brunswick, 1890’.
Lovely brickwork here (Flemish bond, but I can see a few irregularities, and the fence is English bond?) with colonial windows.
The detail that all readers of this blog are after are the vents, though: unusually tall, three courses high, a 3x6 repetitive circular pattern, divided by course. They’re also quite high up in the wall, at head height or higher (as shown by the door of the shed at the right of the picture).
The ABCs of Catering Your Wedding Reception
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Community Lunch
Community Lunch Monday's at Greaves Hall. 3 Courses £4. Free Hot Drinks - 13:00-15:00
3 Course Community Lunch at Greaves Hall Including free tea / coffee
 Monday’s 13:00 – 15:00
 Greaves Hall Greaves Square (Hillmeads Road) Kings Norton Birmingham B38 9LX
  View On WordPress
Christmas Lab Lunch 2011
These Christmas posts just keep coming and really show how behind I am with my postings. Pre-New Year's resolution: I will try my best to finish them before the New Year!! Anyway, this is just one about our lab lunch at University House (otherwise also referred to as 'the club'. Our three-course lunch was a pleasant surprise and a far cry above the usual served.Â
Admiring the Christmas horn centrepiece. My obsession fascination with baubles died down a few years back but even still I wanted to take them out and look at each one. I refrained from doing so...Â
Christmas bon bon.Â
This was my first time with a Christmas bon bon, so I was expected that massive BOOM that comes with the bon bon scene in Mr. Bean. I braced myself for the noise but... it didn't happen. Not at all anti-climatic...
And now onto the food:
Potato & Cheese terrine - with Romesco salsa & pane di casa wafers.Â
Prawn & avocado stack - dressed with white anchovy aioli.
Both of the entree options sounded delicious on paper so I wasn't too fussed about which one I ended up with. I received the the latter. Prawn and avocado always go well together and this was no exception. All the ingredients tasted fresh and the flavouring from the little but effective use of herbs made for one very tasty and light starter. The white anchovy aioli lacked the heavy fishy and salty taste that I usually associate with anchovies - it was the only thing I was a little 'iffy', so the absence of this taste was a welcome surprise.
Chargrilled half spatchcock - on mograbei pilaf, balsamic glaze.
The thought of eating a little chicken made me feel sad but given that the other option for the main course was salmon, the spatchcock appeared to be the lesser of two evils. The first bite took me back to my childhood: eating chicken from the local Charcoal Chicken in Sunshine. It's been years since I've last had it but I still recall the taste, and this spatchcock tasted just like it. The slighty-on-the-sweeter-side sauce gets it's more savoury element from soaking up the juices of the spatchcock. Admittedly, the sauce was quite delicious. Sorry little chicken :(Â
Anise scented cherry frangipane tart.
White & dark chocolate bavarois - with fig wafer.Â
Again, both dessert options looked delicious so I wasn't fussed! Dessert: a delicious end to the three course meal. It turns out 'bavarois' isn't a fancy word for mousse and is a dessert made from gelatin-thickened pastry cream. The light bulb in my head clicked whilst reading this, as I recall the dessert not tasting as 'airy' as mousse. Both the white and dark chocolate tasted similar and very chocolat-y, although not too decadent. The wafers, similar to a biscotti, was a stark contrast to the bavarois. Much lighter in taste and texture. I couldn't really taste the fig and instead it oozed of ginger flavour, but still delicious! The ginger also made for a pleasant palate cleanser!Â

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This could only happen on London's underground!
First dinner party - a whole three courses!
Starting cooking at midday, guests came at 7...
Went quite well, only mishap was when I accidentally put the wrong oven on! Luckily I realised before it got too late!
Menu:
Starter - Olive soda bread with pork, asparagus and leek terrine (parsley and sage to season)
Main - Lamb and rosemary pie with onion mash, petit pois and roast carrots, parsnips and potatoes
Dessert - Guinness chocolate cakes and apple tart
39. Make a three course meal.
-My mom hates cooking, so she never really taught me how to. My sister loves it, so I sit back while she does. This has caused me to cook very few times. So, yeah, a three course meal is a big deal to me. Okay, maybe not big.
-This has officially been crossed off my list!