Blog

June Update

Tuesday, June 13th, 2017

We have been having lots of fun catering at some fab events for the past few months. We just thought we would share some with you... May bank holiday proved to be a very busy week with lots of lovely couples getting married. We catered at the lovely Ufton Court in Ufton Nervet several times, Monks Barn in Hurley, a marquee wedding in Shinfield and finished with a beautiful wedding in Shiplake. We served up food from so many of our menus including our family sharing buffet menus where the food is delivered to guests at the tables in bowls and on platters for them to help themselves to whatever they fancy. We served our sharing platter antipasti boards for appetisers, sharing platter mini desserts which we added last year are starting to be really popular now too as well as our more traditional three course meals and BBQ in the evening. We provided two cocktail bars where the bride and groom can choose up to five cocktails for the evening bar menu. We served up cocktails including a 'porn star' martini, strawberry daiquiris, mojito's, gin fizz and more!! We can't do any of this without the fab team we have around us whom are so helpful and professional. A great…

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Shortlisted Bridebook Awards 2017

Monday, February 6th, 2017

Great start to the week this Monday with the fabulous news that we at Total Hospitality have been shortlisted for the Bridebook Awards 2017. We are immensely proud and so very grateful to those that voted for us. We still have some dates available this year for your wedding catering and if you are recently engaged we are now taking bookings for 2018 too. Don't forget to book in your tasting if you haven't had one yet as this is a really important opportunity to sample the menu for your wedding breakfast and ask us as many questions as you have. We can t wait to cater for our 2017 brides and grooms, so once again thank you for being part of our little family business. We love each and every wedding we have the privilege to cater for. James & Alex Moss.

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Panfried Halibut on Potato Cake, served with Hollandaise & Samphire Recipe

Friday, January 6th, 2017

Serves 4 Ingredients 28oz / 800 grm Halibut fillet (order fresh from your fishmonger) 7oz pp cut into equal fillets. 50 grams butter Pinch of salt & pepper 50 grams samphire garnish with fresh watercress Ingredients for potato cake; 800 grams potatoes chopped parsley chopped chives pinch salt & pepper 50grm butter Ingredients for hollandaise; 125g butter 2 egg yolks ½ tsp white wine vinegar pinch salt splash cold water lemon juice pinch cayenne pepper 1. Method for potato cake; Peel and chop the potatoes, then boil and mash adding the butter & seasoning. Add the chopped herbs and push into and lined square non stick baking tray. Cook in a hot oven at 180 degree (fan) for 20-25 mins or until golden on top. Do not allow to brown. Allow to fully cool (refrigeration is best) and then cut into 4 equal squares leaving in the baking tray. 2. Method for hollandaise; Melt the butter in a saucepan and skim surface. Keep the butter warm. Put 2 egg yolks, 1/2 tsp white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that fits over a small pan. Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes. Remove from the heat and slowly whisk in the…

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Classic Beef Wellington Recipe

Wednesday, December 7th, 2016

Serves 4 Ingredients 450g flat mushrooms sea salt and ground black pepper rapeseed oil 2 sprigs fresh thyme 750g prime beef fillet 2tbsp English mustard 8 slices of Parma ham 500g ready-made puff pastry flour, to dust 2 egg yolks Method Finely chop the mushrooms. Scrape the mushrooms with the chopped thyme into a pan & lightly season. Cook over a high heat for about 10 mins to cook out the moisture from the mushrooms then leave to cool. Heat a frying pan. Season the beef and rub with the oil, then sear in the hot pan for 30 secs on all sides. You don't want to cook it through just colour and seal in the juices. Remove the beef from the pan and leave to cool. Brush all over with the English mustard. Lay out a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. Spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 20-25 mins to allow the beef to set and keep its shape. Roll…

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Sharing Platters

Wednesday, November 9th, 2016

At Total Hospitality we love serving our sharing platters to tables at any event. Whether it be an Italian inspired Antipasti platter or Traditional Farmhouse platter to start with, or one of our sharing platter dessert boards that go down a treat at the end of a meal. We are happy to incorporate bespoke items into your chosen platters or try something new if you have a specific dish in mind. Mediterranean Platters Antipasti Platters Dessert Ideas

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10 ideas to make your wedding unique

Wednesday, September 28th, 2016

1 midnight snack pack 2 confetti bar 3 hangover relief kits 4 cocktail bar 5 personalised converse trainers 6 popcorn bar 7 Surprise guests with a handwritten note in each place card 8 Make sure the dance floor is packed by asking invitees to jot down three favourite songs 9 Order custom labels for wine and water. 10 Hang a series of framed photos of both of you as children at the reception.

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Wedding Trends for 2017

Tuesday, September 20th, 2016

Rustic Rustic themed weddings are such a great way of introducing some really personal touches to your wedding. Whether it be a beautiful tithe barn wedding or tipi's in the garden, rustic is definitely going to be popular for 2017. Check our Ufton court where total hospitality is a preferred caterer the perfect choice for a rustic wedding of your dreams Ufton Court Weddings We can help with hessian table runners on the dining tables with personalised wedding menus printed. We can offer wooden tree slices as centre pieces and also used for canape service. Our rustic sharing platter options are great for a relaxed start tot he wedding breakfast. sharing platters on pinterest Check our recommended supplier Oakwood events for some beautiful rustic lighting. Oakwood Events For some more inspiration take a look at; bridal guide rustic wedding ideas the knot - rustic weddings Vintage Vintage is a timeless classic and always perfect for an intimate wedding splashed with individuality. The ideas are endless for a perfect family wedding oozing with style. Our Afternoon tea menus are the perfect choice for a vintage wedding served on vintage crockery and tailored to your personal favourites. We also can help with vintage silver platters for the canape service and lace decorated jam jars for centre pieces. Check out…

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Canapes & Cocktails

Monday, July 4th, 2016

Whether you are planning a wedding, Charity ball or party celebration, canapes and cocktails are the perfect way to start the festivities off. We have an extensive range of canapes to suit all tastes. CANAPE MENU We can also create bespoke dishes to suit a particular theme or even do larger bites to be circulated as a great alternative to a seated meal. BOWL FOOD MENU Our extensive range of cocktails created by a wonderful bar team can also be paired an themed in with the style of your event. COCKTAIL MENU Guests want fresh and local produce and clients are increasingly looking for a menu that will reflect this. They want dishes that are easy to eat, look fresh and exciting to eat and are beautifully presented. Here are some great combos to think about; Sushi & Sake Tuna, Salmon or Vegetarian Hosomaki Uramaki Sushi with soy, wasabi & pickled ginger Selection of Oriental Bites Japanese Breaded prawns Cocktail suggestions; Singapore Sling - Ingredients; 1 1⁄2 ounces gin, 1⁄2 ounce cherry brandy, 1⁄4 ounce Cointreau liqueur, 1⁄4 ounce benedictine, pineapple juice, lime juice, dash grenadine, 1 dash bitters & ice Sake Blossom - Ingredients; HAKUSHIKA Sake 30ml, Nigori sake (HAKUSHIKA Snow Beauty) 40ml, Rose syrup (Monin rose) 10ml, Peach liqueur 15ml, Lemon juice. Vodka, guava & ginger…

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BBQ season

Wednesday, June 1st, 2016

Don't you just love it when we finally start to get some warmer weather with longer nights. May is always our busiest month for BBQ enquiries for clients whom wish to book a BBQ for their party, birthday, anniversary or company do! With June, July and August being clear winners for a day or evening for you to hold your BBQ event. We have menus to suit all budgets and requirements. Take a look at our Menus here. You are welcome to mix and match these to suit your preference and we can cater for guests with special dietary requirements too. Any special requests we are happy to help with our moto being.... 'if we can, we will!' Worried about rain? well we've got it covered. We include pop up gazebos for the BBQ area itself and we can also hire out additional gazebos for your guests which can be added last minute if needed. We can also help with drinks with our bar service including glassware, chilling and service. You could add a cocktail or mocktail which our staff can serve to guests when they arrive. Or simply add a bartender to help serve your drinks on the day. If you are looking for something relaxed we include disposable plates, cutlery…

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Ufton Court Wedding Fayre - 8th May 2016

Wednesday, April 20th, 2016

We are very excited about the up coming wedding fayre at beautiful local venue Ufton Court where we are a preferred catering supplier. It is taking place on the 8th May from 11-3pm. If you are looking for a wedding venue for your special day, then this really is the perfect choice. Ufton Court is set in 16 acres of picturesque and secluded grounds, it is hard to believe Ufton Court is just off the M4 junction 12 on the Berkshire/Hampshire border, making it a perfect location for travelling guests from east and west via road or rail. Their stunning Grade 1 listed Tudor manor house and 16th Century timber-framed Tithe Barn provide the perfect setting for your wedding, seating 150 guests and up to 200 standing. This years theme is 'capturing the wild inside', which is such a popular wedding theme at the moment and fits perfectly within the beautiful tithe barn setting where you can choose to have both your wedding ceremony and wedding reception. With this in mind we are going to be showcasing an example one of our best loved skills with a 6 tiered cheese tower centre piece decorated with the fayre theme in mind so we can hopefully inspire you to capture the wild…

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