Blog

Nancy & Tims' Ufton Court Wedding

Tuesday 15th January 2019

We loved catering for Nancy and Tim last October at Ufton Court one of our recommended venues and wanted to share the love with you. The bride and groom both wanted the food to have a relaxed feel and so went for plenty of canapes served during the drinks reception followed by a two course BBQ served family style. This means platters and bowls of the BBQ food brought to all the dining tables for guests to help themselves. For dessert the bride had…

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Chocolate Eclair recipe

Tuesday 4th December 2018
Alexandra Moss

Dark Chocolate Eclairs Makes 12 large or 18 small eclairs. Ingredients The éclairs • 50g unsalted butter, plus extra for greasing • 75g plain flour • 2 medium beaten eggs • Pinch of salt • 150ml cold water The filling • 300ml whipping/double cream • 3 tbsp icing sugar • 1 tsp vanilla extract The frosting • 200g dark chocolate • 2 tablespoons butter • 2 tbsp icing sugar • 2 to 3 tablespoons hot water Method 1. Preheat the oven to 220°C, fan 200°C, gas 7. Grease a baking sheet with a little butter. 2. Put the diced butter and 150ml water into a saucepan. Bring to a boil and, as…

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Donut Wall

Friday 2nd February 2018

At Total Hospitality we love anything sweet! Donut walls are a great and fun new idea that have been trending since 2017. We therefore thought why not oblige this exciting new trend by adding to our offerings a donut wall with four flavours of donuts with either 110 or 140 donuts for your guests to munch on throught the evening. please do take a look and see if this is something you fancy. 110 donuts are £325+VAT 140 donuts £385+VAT Includes 4 flavours (plain sugar donut, chocolate with chocolate sprinkles, vanilla with smarties,…

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Planning your wedding and looking for caterers?

Friday 19th January 2018

Planning your wedding? on Biteable.

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Traditional Christmas wedding

Friday 12th January 2018

Zoë and Tom were married on the 17th December 2016 and held their reception at Zoë's family home in Buckinghamshire. A traditional Christmas wedding theme was order of the day, with strictly no tackiness. Think snow style confetti, rich red hues, candlelight and mulled wine to name a few. It was just so festive…

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Video about us

Friday 12th January 2018

Advertising 1 on Biteable.

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hints and tips for the perfect christmas party

Saturday 9th December 2017

1. find a date book a date for your party as early as possible and then let people know about it. your potential guests will fill their diaries up fast in the run up to Christmas so be the first to get in there quick! 2. Set a budget. a per head cost or an idea of what you can spend overall…

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June Update

Tuesday 13th June 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…

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Shortlisted Bridebook Awards 2017

Monday 6th February 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…

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

Friday 6th January 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…

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