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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 is good. companies will want to know weather your budget is including or excluding vat. 3. write a guest list. the numbers for this may very much depend on yoru budget. you may want to consider whether partners or spouses are invited too and is it a party with or without children? 4. find a venue. There are lots of venues available for hire. here are a few suggestions. 5. Organise your caterers. (That's where we come in!) from the first call or email we will help guide you through what we have on offer for your perfect party. we will need to know what date and venue you have chosen and a guide on expected numbers. an idea on what you are looking for is also really helpful. so do you want a…

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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.…

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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 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 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…

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Classic Beef Wellington Recipe

Wednesday 7th December 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…

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Sharing Platters

Wednesday 9th November 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 28th September 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 20th September 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…

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Canapes & Cocktails

Monday 4th July 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…

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BBQ season

Wednesday 1st June 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…

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