Food for films!!!

Citreus Crew Catering brings real meaning and character to the term ‘food for films’ as we premiere two great passions – food and films.

In one tasty blog, we will look at films that are food-related and films with scenes – large or small – that inspire cooking or place emphasis on the need for quality cuisine.  

Let’s set the table for a real tasty appetiser – The Godfather (1972).

It’s not exactly like the lengthy wedding scene in the Deer Hunter  (1978) – also starring De Niro – but this film trilogy certainly isn’t short of food and celebration. In fact, to be honest, it’s the setting that is a crew caterer’s dream.  

Coppola and the crew headed overseas to the island of Sicily where a reputation for food is as epic as the film trilogy itself.

Sicily is an island we have mentioned before in our Food Festivals blog from August this year – https://citreuscatering.co.uk/food-festivals-citreus-catering-events/ –  – and we have nothing but gastronomic praise for this area when it comes to food and quality –

“Sicily is largely volcanic – there is always something erupting – which adds to the fertility of the land and brings forth a bounty of deliciousness, and this is probably why the island hosts several food festivals within the Italian food calendar.”

Complex food for films

The Godfather is as complex as an innovative Italian chef reinventing himself at one of the 300+ Michelin-starred restaurants in Italy.  It’s gritty, packed with gangsters and places emphasis on family, loyalty, drugs, murder and coercion.

As the head name of the film suggested, consideration was given to actually filming in Corleone. However, it was decided to move the filming to the pretty, atmospheric Sicilian villages of Savoca and Forza d’Agro, near Taormina.

Taormina is no stranger to film crews and celebrities, hosting film stars such as Tom Cruise, Stephen Spielberg, Richard Burton and Elizabeth Taylor who famously began their romantic relationship in the city during the filming of Cleopatra (1963) – https://variety.com/2023/film/global/taormina-1235647903/.

One interesting ‘food for films’ fact is that, before the film crew moved out to Sicily, the cast received two weeks for rehearsal, which included a dinner where each actor and actress had to assume character for its duration – one can only assume that the restaurant was Italian.

Films made for food making

From the Godfather to a film described as ‘the Godfather of cooking movies’ – Julie and Julia (2009).

The comedy-drama based on a true story, starring multi-award winning actress Meryl Streep (The Devil Wears Prada 2006), Amy Adams (Catch Me If You Can – 2002) and Stanley Tucci – also of The Devil Wears Prada – is based on two books: My Life in France, an autobiography by American chef, Julia Childs (Streep) and a memoir by author Julie Powell (Adams), entitled Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen.

Julie Powell’s book was based on a popular blog she wrote on Salon – a political views, opinions and news website of the mid-90s – where she documented cooking each of the 524 recipes in Julia Child’s 1961 cookbook, Mastering the Art of French Cooking – https://en.wikipedia.org/wiki/Mastering_the_Art_of_French_Cooking  

The film, the first major motion picture based on a blog, flashes back between past and present, highlighting significant moments in one another’s lives and containing mouth-watering scenes.

After moving to Paris, Julia Child’s education was formed at Le Cordon Bleu – https://www.cordonbleu.edu/paris/home/en – and, as you can imagine, the film contains scenes of all the classics: Coq au vin – https://www.bbcgoodfood.com/recipes/coq-au-vin – Beef Bourguignon – https://cafedelites.com/beef-bourguignon/ – (Julia’s Actual recipe) –  soups, cheeses, freshly baked bread, mushrooms in cream sauce and decadent desserts.

It’s not that this film is about eating great food, it makes one want to cook and eat great food.

And if you don’t believe me, just check out this YouTube clip compiling nearly 11 minutes of food and cooking from the film – https://www.youtube.com/watch?v=5LkrYxXb8s8&t=103s.   

Ratatouille (2007)

Staying in Paris, this animated film is based around a rat named Remy, with heightened senses and a penchant for cooking and eating good, quality cuisine.

Seen as abnormal by all of the other rats, he won’t just eat anything like his friends and family who are constantly on the brink of poisoning themselves, no, he wants to experiment with food.

He has aspirations of being a chef like his hero Auguste Gusteau.  Remy likes to eat hygienically and cook with fresh produce, combining flavours and ingredients.

With his knowledge of food, he collaborates with a young inspiring kitchen boy, Alfredo Linguini, to help him become a great chef by producing a critically acclaimed soup.

Written and directed by Brad Bird who was creative director for The Simpsons for 8 seasons, Ratatouille was named after the famous French dish of stewed vegetables – https://en.wikipedia.org/wiki/Ratatouille – and was voted one of the 100 greatest motion pictures of the 21^st century.

And despite this being a Disney Pixar – https://www.pixar.com/ – animated film directed towards a younger audience, it didn’t take the food aspect of the film any less seriously.

Cooking up animated food for films was the biggest challenge for the production team. The main aim was to make the food appear delicious, and gourmet chefs from France and the US were consulted by the film’s animators who attended cooking classes to understand the workings of a commercial kitchen.

The film pulls in several aspects of the food industry including critical opinion, quality food and the importance of hygiene, and gives an animated insight into the pressures of culinary perfection, even if it’s seen through the eyes and the well-developed palate of a rat.

Goodfellas (1990)

Another Gangster film in the Food for Films series, this time starring the late Ray Liotta who had that ambivalent charismatic mix of pleasant, accommodating, and I-could-snap-any-moment, and Robert De Niro who seems like someone who would be at home as an integral part of any Italian-American mafia crime family.

Why is this in the Food for Films list?

Unlike the film Julie and Julia, this film isn’t on the list of food for films due to the abundance of food on show.

What we love about Goodfellas isn’t the fact that they named pizza after it – or maybe not – but because influential mobsters held court in restaurants and this is regarded as one of the greatest gangster films of all time.

It has a great prison kitchen scene where the narration indicates that the ‘wise guys’ are running the joint and they have devised a busy production line to cook pasta sauces.

 Pauli (Paul Sorvino) gives out instructions like a head chef, “Not too many onions in the sauce!”, and Ray Liotta’s character manages to source bottles of fresh bread and red wine through an internal connection as if he was in his mum’s kitchen back home.

It’s apparent that the prisoners appreciate good food and it shows how teamwork and a bit of thought can actually turn prison slops into something quite appetising.

Good food for films in prison

An interesting food/prison fact is that the governors of the prison on Alcatraz Island insisted that the food served to inmates was good quality because it was observed that many prison riots culminated from an over-abundance of poor food.

Those familiar with the film will recognise that it has a great cast, and improvisation and ad-libbing came out of rehearsals wherein Scorsese gave actors creative freedom to act as they chose.

The biographical content of the film focuses on the Gambino family – https://en.wikipedia.org/wiki/Gambino_crime_family – who are associated with ‘The Sparks Steakhouse’ in New York – https://soyummy.com/mafia-restaurants/.

Like many epic films, dining is naturally depicted as a major part of life, and the glimpses of dining we see in Goodfellas, as in many films about mobsters, highlight the fact that the mob knew good food when they tasted it.

Our next film is a cult classic from the mid-eighties, 9 ½ Weeks (1986).

This film is full of erotic, romantic drama. There is a restaurant with a dark history, good wine, and a famous kitchen scene that is ultimately as passionate as the theme.

What many people fail to understand is that the film is based on a semi-autobiographical novel – https://en.wikipedia.org/wiki/Nine_and_a_Half_Weeks_(book)#References – A 1978 memoir written by Ingeborg Day, it was published under the pen name, Elizabeth McNeill (McGraw for the film), the art gallery owner in the film who has a brief, sexually violent relationship with a Wall Street broker, John Gray.  

A flop in the US, the film received more mixed reviews than Marmite – https://www.marmite.co.uk/ – and was perceived to be too explicit for audiences by MGM Studios – https://en.wikipedia.org/wiki/Metro-Goldwyn-Mayer.

There was constant bickering, and tension between the two stars of the film, Mickey Rourke and Kim Basinger, and it is rumoured that it was somewhat encouraged by director, Adrian Lyne, to enhance the relationship of the characters.

What cooked up a storm?

Despite Kim Basinger feeling humiliated following the audition and stating that she would refuse the role if presented to her, the role was said to have ‘pushed her to an edge’  – https://www.nytimes.com/1986/03/09/movies/how-9-1-2-weeks-pushed-an-actress-to-the-edge.html – and her performance culminated in immortalised sex-symbolism.

From Rourke’s perspective, what followed was an increase in men learning to cook as a way to seduce women.

The kitchen scene is as seductive as the spaghetti eating in the 1955 animated classic, Lady and The Tramp – https://en.wikipedia.org/wiki/Lady_and_the_Tramp – as Elizabeth is blindfolded and encouraged to experience tastes without sight – cherries, honey, milk and cough syrup…!

9 ½ Weeks is listed in The Taste’s 10 sexiest food scenes in films. The Taste is an award-winning food, drink and travel magazine with a great taste in films too. Check out their list –https://www.thetaste.ie/well-have-what-theyre-having-the-10-sexiest-food-scenes-in-film/

We shall conclude with another film from that list, one with a very appropriate title: The Chef (2014)

Writer, director and star of the film, Jon Favreau, wrote the film’s script because he was inspired by films such as Jiro Dreams of Sushi (2011), a Japanese language, documentary film about sushi master and three Michelin-starred Jiro Uno – https://www.oliveoilsfromspain.org/olive-oil-news/jiro-ono-sushi-master/ -;  Eat Drink Man Woman (1994) and Big Night (1996), a perfectionist chef film starring Stanley Tucci again.

Favreau had been wanting to make a food-centric food for some time, and an all-star cast that includes Dustin Hoffman (Rainman), Scarlett Johansson (Vicky Cristina Barcelona and The Island), Robert Downey Jr (Iron Man directed by Favreau) and Sofia Vergara surely contributes to the film’s success.

What we like about this film.

The food prepared was eaten by the cast and the crew in this film and the locations in Austin, New Orleans and Miami were chosen specifically because they “possess a rich food and music culture”, including the Cuban Restaurant in Little Havana, Florida, ‘Hoy Como Ayer’, meaning today like yesterday.

Also, what makes this so relevant to what chefs do is that the food truck scenes were improvised to capture realistic banter in a commercial, kitchen environment.

There is a convincing, natural flow about the film that creates a convincing culinary environment with good chemistry between the characters and big-name actors who flourish in small roles.

The reality of Food for Films

If you are looking for a real, crew catering experience, we’ve always got a place for you on the set of a tasty production.

Citreus Crew Catering is wholesome, delicious, and all wrapped up in one friendly service.

From TV, film, music and sporting events, we have a culture of gastronomy at our fingertips to provide an unforgettable round-the-clock, crew catering experience.

Crew Catering Skills

 Specialising in wedding receptions, corporate events and crew catering, we have a tasty history and a culture of gastronomy at our heart.

With an uncompromising approach to quality, Citreus Catering is the perfect accompaniment to whatever gig or event your crew is attending.

Speak to us about how our catering crew can cater for your crew with Citreus Crew Catering.

https://www.citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-eve

The wedding industry awards 2024!!

It’s that time of year again and we are pleased to announce our return to the TWIA Wedding Industry Awards at The City Rooms in Leicester, on 8^th November 2023. 

We are grateful for the recognition we receive for our work and it’s a privilege to be amongst the finalists at the 2024 TWIA Wedding Industry Awards.

Those familiar with the structure of the awards will know that the TWIA is a UK client-voted award. 

Again, it’s a clear indication to those who have shared the Citreus Catering experience that we have no intentions of lowering the bar for catering standards, and we are honoured to have worked with some amazing people within the wedding industry and be in this position once again.  

Although we work in many different catering environments, the wedding industry has very much embraced our style and professionalism, and this has now been extended through further appreciation of our catering.

Nominated for the best ‘caterer’ award, we are up against strong competition again and we will be rubbing shoulders with top catering professionals from the East Midlands area.

TWIA was established in 2011 to specifically recognise and reward excellence in the UK wedding industry – https://www.the-wedding-industry-awards.co.uk/about-the-awards/regional-events/east-midlands – and Citreus Catering received a Runner-up award last year.

The Proof is in the Pudding

To remain a finalist at TWIA Wedding Industry Awards 2024 is a testament to the hard work that has been accomplished by the team within the last few years. 

We have come a long way within such a short period and it’s nice to be appreciated but, at the same time, another award ceremony is proof that we are growing and moving in the right direction as a company.

Our aspirations don’t stop here. We hope to become bigger and better than ever before and that can only be accomplished by providing a great service for our guests and continuing to be consistent with our style of cuisine.   

Many thanks to the staff who make us what we are and kind regards to those who have supported us along the way.

The office Christmas party!!

The Office Christmas Party is now so synonymous with certain companies that many even lists free entrance to the annual festive event as a perk of the job on the job spec. 

Listed among the many benefits of what comes with the job, the office Christmas party is now up there with BUPA healthcare, 30 days holiday a year, gym membership, duvet days, staff parking and free cakes on Friday.

Despite the furore and rapture behind the excitement of a night of debauchery and intoxication, the cost of the taxi fare from the event – 17% hate the problem of getting home – the forced socialising with objectionable people, not wanting to consume alcohol around drunken idiots, and a night away from loved ones, are amongst the reasons why some employees dread the office Christmas party.

The Secret Santa adds to the pressure as does the intense, intoxicated conversations of woeful self-pity, with cheap party hats, a glass of Lambrini, and another round of George Michael jokes, following another loop of ‘Last Christmas’ by Wham!

And if these excuses aren’t enough not to attend, in 1938, a worker once wrote that he would not be attending the event as he did ‘not want his capitalist boss organising his private life and interfering with his social life’. 

Besides the anti-capitalist excuse, some companies frown upon members of staff when the opportunity to attend has been arranged and funded by the company. Having said that, nearly half of employees complain when the boss appears to have been ‘tight-fisted’ over the arrangements.

There is always going to be this struggle whereby some employees – particularly those who struggle to socialise and feel uncomfortable in groups of drunken people – don’t want to attend, and a company holds the opinion that it’s a privilege and part of the job to turn up and be grateful that their company provides a free office Christmas party. 

Taking into consideration that 50% of millennials are doing their socialising online, perhaps companies should now consider holding their office Christmas party over a 45-minute Zoom call. At least this would avoid any misuse of mistletoe and also save on paper and 3D printer products following the obligatory photocopying sessions, after a few Bacardi’s 

The First Office Christmas Parties

These days, it’s the management of a company that gets behind the idea of a Christmas office party and initiates the organisation of an event. In the late 19^thcentury, it was slightly different as it was the workers who generally organised the event, often stealthily keeping the idea amongst themselves.  

Some miners even took the meaning of the word ‘underground party’ to a whole new level as they literally held the party underground, behind the backs of their employees, when they were supposed to be working. 

It appears that it wasn’t until after WWII that the office Christmas party started to become a regular fixture on the office calendar. Large companies began to put on concerts at hotels and workers were beginning to 

By the 1980s, the Office Christmas Party was universal, often called ‘the work’s do’ and, by 2005, 65% of companies had one. 

A similar survey from 2015 reads quite derogatory –https://www.independent.co.uk/life-style/christmas/the-most-annoying-aspects-of-office-christmas-parties-revealed-a6776561.html  Not only does it confirm that 75% of people dread the impending night out but it also states that 7% fear being stuck with someone from IT or accounts. What?! Surely not! Are you telling me that analytical folk and those who have spent the majority of their lives in their parent’s basement, stuck in front of a computer screen, are boring and don’t know how to socialise? Some of the most interesting people I know are continuously stuck in front of a computer screen, typing endlessly to earn a crust .

Up until that point, the behaviour associated with an office Christmas party had already been documented and red-flagged. As always, with any event where alcohol is in the mix, there was an element of danger associated and companies were wary – through nothing more than years of empirical evidence – that people may not respond as intended or as expected. 

Whilst considering and dwelling deeply upon past events, in 2004, a concerned Royal Society for the Prevention of Accidents and the TUC strongly advised against the use of mistletoe, due to the number of sexual harassment cases lodged against companies following the annual office Christmas party. Sadly, nearly two decades later, just over 1 in 10 women find unwanted sexual attention the most annoying aspect of a work’s night out.

It would be interesting to know whether the stats from the BBC’s office Christmas parties were ever collated from the early 60s onwards. With Schofield, Barrymore, Russell Brand and Savile on the payroll, the actual number of misdemeanours must read like a who’s who of sexual harassment charges.

The Hangover

And it’s not just big business and large corporations that wallow in regretful nights out. The hangover can sometimes linger a little longer than expected. Remember The Government’s office Christmas party scandal? As we all caged ourselves in our homes like animals, during a – as we all later found out – pointlessly stressful lockdown regime, Boris and friends were partying until all hours, drinking Moët and eating foie gras on granary crackers beneath taxpayer’s mistletoe.  https://www.theguardian.com/world/2021/dec/08/boris-johnson-plan-b-covid-measures-england-omicron-vaccine-passports-mask-wearing 

Following a culmination of decadence spanning circa 200 years, Hollywood comedy filmmakers Will Speck and Josh Gordon directed the 2016 film, Office Christmas Party – https://en.wikipedia.org/wiki/Office_Christmas_Party– starring Jason Bateman and Jennifer Anniston. 

Despite below-average reviews, the film covers virtually every office Christmas party scenario to the extreme. Following exorbitant spending by the enthusiastic CEO, the rowdy behaviour culminates in hospital admissions, damage to property, hired prostitutes, cocaine mistaken for artificial snow, nudity and office-based orgies. 

Of course, this is an extreme example for comedy effect but there is a lot of truth behind the story. 

What’s your office Christmas party story this year?

We all have our very own office Christmas party tale to tell. Personally, I know of someone who was so drunk at a Christmas party that he forgot he was staying at a local hotel for the night. After being awoken from a urinal, he subsequently made the inebriated decision to drive all the way from Nottingham to Burton, in first gear. His wife was awoken from her slumber in the early hours as their £80,000.00 performance car rattled up the street, absent of the four Bridgestone tyres, before resting on the driveway and bursting into flames as her husband unlocked the front door, climbed the stairs and snuggled into bed, fully clothed and completed oblivious to the carnage he left in his drunken wake.   

 In order to avoid such frivolities and criminal charges, many companies opted for arranging a far more civilised sit-down Christmas meal, where wives and partners are invited to avoid post-Christmas party divorce procedures and dine together, celebrating life and raising a glass of Prosecco to their god and untethered capitalism.   

And now for the slightly more civilised part…

If your company is opting for a more civilised event, you will need experienced chefs to add some Christmas panache to the menu. With years of Christmas dinner experience, Citreus Catering provides a festival sparkle with a feast fit for the whole office. 

If you are lucky enough to be part of the 2023 Christmas experience at Heathland Grove, Derby – https://www.heathlandgrove.com/events – we look forward to seeing you there and we sincerely hope that the main talking point is the quality of our food. 

Heathland Grove prides itself on exceptional quality and memorable events, and Citreus Catering are proud to be part of that special experience.  

expect from a venue, in a slightly less expected way. That’s the idea behind everything we do. It’s our job to make your experience less conventional. And a lot more memorable.

With uncompromising luxury and charm, Heathland Grove, which is ideally placed close to the A38 towards Burton on Trent, offers the perfect blend of Private Functions, Wedding Receptions and Corporate Events. 

If you have the numbers, we have the Christmas creativity to set the table with unforgettable culinary creations. Contact us here to find out how we can make Christmas memorable for all the right reasons – https://citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-events/ 

And here’s a final statistic that you don’t have to worry about with Citreus Catering: 26% of people are concerned that the food will be rubbish at an office Christmas party.

Autumnal feasts

Citreus Catering as we begin to focus our attention on the forthcoming feasts throughout autumn and into the New Year.

Months away, Christmas is already on the minds of chefs and we are poised and busy preparing for the new seasons ahead.

Whilst on the subject, if you are already thinking about food at Christmas, you can take some of our creative ideas from last year’s blog – https://citreuscatering.co.uk/get-creative-this-christmas-with-citreus-catering/ – and proceed with your own festive contribution for a 2023 Christmas dinner to remember.

Speak to us about your plans if you are planning an event this Christmas.

Between now and then, chefs will adorn tables with fresh produce for elaborate and unusually abundant feasts, accompanied by celebration and cheer.

Read on for more about feasts and the latest food trends this autumn…

Harvest Festival Feasts

Since pagan times Brits have given thanks for successful harvests. We’re big fans of local produce at Citreus and during September or October, when the Harvest Moon occurs closest to the autumn equinox, a flavoursome bounty of butternut squash, pears, hazelnuts, parsnips and wild mushrooms are all at hand for chefs to gather and get creative. 

We don’t have a national holiday in the UK but it doesn’t mean that celebrations won’t take place with mouth-watering feasts consisting of meat, fruit and veg. 

Depending on the geographic conditions, harvest festivals are found at different times around the world with a variation in climate and crops. 

Likewise, the food drawn from the crops culminates in family and public feasts to celebrate life and all that nature has to offer. 

Based on a Northern Hemisphere autumn, here are some inspirational recipes –https://www.bbcgoodfood.com/recipes/collection/top-20-autumn-recipes .

All Hallows’ Feasts

The kids are back at school now and already the commercial aspect of our lives draws attention to the next autumnal celebration and, in particular, Halloween. 

From the 4^th century, feasts commemorating Christian martyrs were held and, particularly from the 9^th century, some churches celebrated all saints on 1^st November. 

In Western Christian practice, the ritual of worship begins on the evening of 31^st October (All Hallows’ Eve) and is marked by the consumption of enough sugar to induce diabetes. 

It is thus the day before All Souls’ Day which commemorates the departed. 

Like many Christian festivals, feasts form the basis of the celebration but the consumption of sugar during Halloween seems to profit large, multi-national confectionery companies such as Haribo and Cadbury. As you will see, this doesn’t always have to be the case.

Italian Feasts

As in many Christian cultures, All Saints’ Day is all about remembering the dead. Italians combine the memory of their loved ones with their love for food, visiting graves and setting out a feast of food and wine for the spirits. 

Unlike in the UK, All Saints’ Day is a public holiday in Italy. For us Brits, it is unlikely that Halloween will ever be a Bank Holiday unless a British football team wins the World Cup and Wednesday Addams scores the winning goal. 

However, the Italians make the most of an excuse to party and, in typical Italian fashion, the prospect of a social gathering permits for sit-down feasts of varying traditional dishes, depending on the region. 

Soup, chickpeas, meat, hazelnuts, fish and cheese combine to make hearty Piedmontese dishes – https://www.greatitalianchefs.com/collections/piedmontese-recipes#google_vignette , of which Vitello Tonnato is the most famous – https://www.greatitalianchefs.com/recipes/vitello-tonnato-recipe .

You may be familiar with Northern Italy’s Piemonte wines. If not, it’s a big deal; a top region and here is a guide to help you get up to speed: https://winefolly.com/deep-dive/piedmont-wine-guide/ 

From Piedmont in Northern Italy, the Nebbiolo grape is responsible for the continued success and accolade of the wine from the Barolo and Barbaresco regions – https://en.wikipedia.org/wiki/Piemonte_(wine).

However, feasts in Italy do not solely exist of quality wines. The foods of Piedmont consist of some of Italy’s most esteemed ingredients. Considered only second to the cultural powerhouse that is Emilia Romagna – https://en.wikipedia.org/wiki/Emilia-Romagna – Piedmont is a close contender for being the best region for Italian food. 

Here is a list of some of the region’s most essential foods – https://www.lacucinaitaliana.com/italian-food/italian-dishes/essential-foods-of-piedmont?refresh_ce=  .

Not forgetting how we got to the feasts of Piedmont, here is a highly relevant Halloween recipe from Savoring Italy, entitled pan dei morti (bread of the dead). The kids will love the taste as much as the macabre novelty as it’s a sweet, spicy cookie mixed with nuts, eggs and cinnamon – https://www.savoringitaly.com/pan-dei-morti-bread-of-dead-cookies/ 

Autumnal Wedding Feasts

Amid the celebratory discussion, did you know that, according to ‘The Knot’ – https://www.theknot.com/ – the most popular time for a wedding is late summer to autumn?

Last year, 43% of wedding feasts took place between September and November.

Already well established in this area of celebration, Citreus Catering welcomes any wedding enquiries and, for those interested in the history of the tradition, we encourage you to read a previous blog from our extensive library – https://citreuscatering.co.uk/a-history-of-wedding-celebrations-and-catering/ 

Comfort Foods

This time of year, we start to consider more wholesome, stodgier food as the evenings start to draw in. As our brains and the pancreatic system begin to recover from the sugar rush of Halloween, it’s time to consider feasts for Guy Fawkes Night celebrations. 

Yes, only an indoctrinated and well-established Western culture could celebrate terrorism and torture with food and pyrotechnics. 

On the subject of broadcasting for the indoctrination of the masses, the BBC has a great collection of bonfire night recipes for the whole family to enjoy – https://www.bbcgoodfood.com/recipes/collection/bonfire-night-recipes , including Parkin… 

No, not an excuse for a Nottingham City Council fine – https://westbridgfordwire.com/nottingham-1-6m-of-fines-for-motorists-at-canal-street-bus-gate/  – but a highly rated traditional ginger cake from Yorkshire. And as the recipe suggests, bake the Parkin the night before the party and enjoy beneath the stars (weather permitting). 

Winter Squash

We couldn’t manoeuvre beyond November without mentioning winter squash, the annual seed-bearing fruit known as Cucurbita – https://en.wikipedia.org/wiki/Cucurbita .

Cucurbita is not the latest signing for Chelsea but the Latin name given to herbaceous fruits known as squash or, more commonly, the pumpkin.

Loaded with antioxidants, vitamins and fibre, the only scary thing about pumpkin is the smell. Once beyond the pungent smell of something inappropriate, the pumpkin is a winner-winner, autumnal feasts for dinner.  

The pumpkin’s association with Halloween has a long history. The availability of the said fruit has a lot to do with the tradition but the myth behind the demonic carvings is a great story.

Jack-O’-Lantern feasts an eye on this

Stingy Jack is the character behind the Irish myth – hence Jack-O’-Lantern – and his avarice got the better of him when he tricked the devil for monetary gain.

Upon his death, God failed to grant him access to paradise and, much to his surprise, the Devil turned his burning back on him too; not permitting him to enter Hell either.

There was serious debate and it was then decided that Jack should face a fate far worse than Hell; something befitting of Jack’s devious, greedy and dishonest character. 

Jack’s avarice was judged to be so bad that he was sentenced to eternity in post-Brexit Britain, following 13 years of Tory rule where incompetence was almost equal throughout all political parties (okay, maybe the last part of the original story has slight variations).

Anyway, as Jack’s evil soul wandered around the streets of Ireland, Droitwich, Nottingham, Hull and Chipping Norton, there was a recognisable over-abundance of produce from the autumn harvest. 

The people then started to carve malevolent faces into fresh produce such as turnips to frighten away the wandering soul of corporate CEO, Jack-O’-Lantern (Again, he may not have carried the status of CEO in those days). 

It was only upon mass immigration that the Irish took the tradition to America and began carving on the native pumpkins for the eve of all wandering souls, at the end of October. 

And when you’ve carved out your pumpkins here is what you do with the pulp: from pie and cakes to stew and soup, the pumpkin is as diverse as a Premiership football team on international duty.

Check out these tasty and highly nutritious feasts – https://www.bbcgoodfood.com/recipes/collection/pumpkin-recipes 

Ube Eats

Root vegetables are always popular around autumn and we are going to kick off the food trends with a standout, violet-coloured food that is all the rage on Instagram at the moment.

It’s not just subtle, it’s bright purple!

The violet Ube, meaning tuber in Tagalog, is a purple yam from the Philippines – https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/what-is-ube .

Packing colour and flavour, the Ube is sweeter and more mellow than a sweet potato but has a similar nutritional value – high in carbohydrates and fibre, and packed with vitamins.

The purple popularity of desserts trending on social media is often down to the addition of the surprisingly delicious Ube. There are Ube pancakes, ice cream – https://www.cafe-86.com/menu/drinks/halo-halo – and Ube has now even entered the craft beer scene – with a crazy 8.2% ABV porter that has a nutty, coconut finish – https://www.brewyardbeercompany.com/beer/beer-list/?ao_confirm.

And if you are looking for feasts that catch the eye this autumn, the kids will love some of these recipes that, literally, turn the table purple – https://insanelygoodrecipes.com/ube-recipes/ .

Ube Healthy Feasts

If you are looking for a healthy treat before we get into the autumnal stodge, try this salad for size – https://cinnamonandcoriander.com/en/purple-sweet-potato-ube-salad-with-coconut-dressing-vegan/ . It’s got the look, the flavour, and enough antioxidants to keep you going until Halloween.

Ube is more likely to be sold in Asian markets than in Tesco but what we like about Ube is its versatility. It can be used in sweet and savory dishes and it can certainly brighten up autumnal feasts when the temperature drops and the nights draw in. 

Continued Food Trends 2023-2024

According to leading food expert,  Hanni Rützler – https://www.ktchnrebel.com/food-trends-2024-gastronomy/  – a lot is happening in the food industry for all the right reasons.

No longer content with trusting corporate giants and just consuming anything that is stacked on a supermarket shelf, we are becoming more environmentally aware as well as conscious about the detrimental effects of foods, how they are produced, and how they can affect our health.

There is a growing rejection of mass meat production and the focus is now on sustainability and local produce using the latest, ethically-minded, technologies. 

Here is our take on locally sourced food and the benefits – https://citreuscatering.co.uk/locally-sourced-food-citreus-catering-events-and-weddings/ . 

Driven by climate change, plant-based feasts are now trending more than ever as the negative consequences of animal-rich products reside over us like the threat of nuclear war from an insane Russian dictator.

Even processed food can be plant-based and if you are concerned whether your feasts are containing enough protein, Medical News Today has 15 sources of protein that are void of something’s flesh – https://www.medicalnewstoday.com/articles/321474#15-best-vegan-proteins .

Island Flavours

To keep a little sunshine in your soul this autumn, take comfort from Cozymeal with some top food trends from the Caribbean – https://www.cozymeal.com/magazine/top-food-trends#:~:text=Look%20for%20a%20fusion%20of,simple%20dishes%20into%20unique%20experiences .

Island flavours such as passionfruit, pineapple and coconut are trending this year with a slow-cooked, healthy, chicken curry on the menu – https://thatgirlcookshealthy.com/jamaican-coconut-curry-chicken/ 

The Caribbean is a great place for fresh fish markets but a surprising hit on the Tiktok trends radar is tinned fish.

 And we’re not just talking about tuna and salmon either. 

Delicious, accessible, and amongst the list of the doctor’s orders, tinned seafood, such as mackerel, squid, mussels and sardines, are an excellent way to increase your intake of protein, omega-3, zinc, and vitamin B12. 

And, furthermore, you’ll be pleased to know that the mercury content in tinned fish is much lower than your regular serving of a seafood steak.

Veganuary Feasts

Going into the new year, indubitably, increased numbers will be signing up for Veganuary in 2024  – https://citreuscatering.co.uk/veganuary-how-many-will-sign-up-for-veganuary-this-year-citreus-catering/ – and one food that is trending at the moment are vegan eggs. 

For those of you who didn’t realise that such a thing existed, they are right up there as a suitable alternative. Described by Cozyfood.com as a low cholesterol, ‘thrilling new food trend for 2023’, vegan eggs contain only one gram less of protein than a traditional egg and they are practically identical when used for omelettes and quiches. 

Vegan eggs have come along way, and the fat and calorie content are identical and therefore an excellent substitute in a world where – as touched upon earlier – people are making conscious decisions about eating animal-free.

As chefs, we are consciously aware of a desire for people to swing in favour of plant-based diets and we have adapted accordingly with more variety in our menus.

Seasonal Events

If you are looking to organise an event or wedding feast in the near future and are concerned or interested in dietary options, please contact us for more details. We’d love to hear from you – https://citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-events/

Food festivals

believe that somewhere above the swathes of grey British cloud sits the latter half of a summer.

Despite the rain and below-average summer temperatures, it’s never too dull to celebrate food and drink at one of the many food festivals happening up and down the country this year. 

Why we Love Food Festivals

The temperature is hot in the kitchen this summer, and we love food festivals at Citreus Catering. We’ve got plenty planned for our guests this year, and our usual blend of culinary charm is on display at some spectacular locations across the region. 

Event catering – https://citreuscatering.co.uk/event-catering-citreus-events-and-weddings-east-midlands/ – allows us to delight attendees with impeccable food diversity. Food festivals offer us an opportunity to showcase our unique quality within beautiful surroundings that adds to the event experience and creates a memorable occasion for all the family to enjoy. 

Food festivals also allow for the collaboration between chef and host, bringing about the perfect dining combination of quality cuisine, consumed within unique surroundings. 

Eating was once a mundane experience just to satisfy hunger within a daily routine of survival but the role of food has now changed, and we are witnessing a revolution of dining experiences designed to heighten the senses. 

The rise of foodie culture has sparked a shift towards new and exciting ways to experience the finest cuisines – https://www.lightspeedhq.co.uk/blog/foodie-culture-impact-2/ – and since the phrase ‘foodie culture’ was coined in the 1980s by American food critic Gael Greene – https://en.wikipedia.org/wiki/Gael_Greene –  well-planned and successfully marketed food festivals are pulling in massive crowds. 

Food festivals are all about trying something new, sampling what life has to offer, and here is what to expect for the remainder of the summer and beyond…

Food Festivals Related to Food Culture

Food Festivals are now part of a vast food tourism industry of which Citreus Catering is proud to be part – https://en.wikipedia.org/wiki/Food_festival. 

As we will see, food tourism plays an important role in international tourism as a whole, supporting local industries by attracting tourists to otherwise less popular localities and promoting products and services from outside of larger urban areas with their homegrown harvests.

Local produce now gives an event-based excuse to visit remote areas and helps turn a destination into a brand – https://holmeswilliamscc.com/brilliant-branding-hwcc-blog/ . 

Great British Food Festivals

The food takes the ambience to a new state of consciousness as critics describe https://greatbritishfoodfestival.com  as the ‘foodie’s perfect day out’.

This small family business has hosted over 100 events at top locations since 2010, and days are still available throughout August and September. 

Not for Vampires

If you like a happy atmosphere as much as Russ Abbott, Countryfile can inspire your walk with a day out at some of the best food festivals in the country. Check out their list of recommendations here –   https://www.countryfile.com/go-outdoors/days-out/best-food-festivals-uk/. 

One of the events listed by Countryfile is the Isle of Wight Garlic Festival. The garlic connoisseurs will be familiar with the Gilroy Garlic Festival, Gilroy, California –https://en.wikipedia.org/wiki/Gilroy_Garlic_Festival– that was hosted from 1979 until last year, when it announced its permanent suspension. The festival was inspired by a quote from a small, French village claiming to be the garlic capital of the world. 

Slightly less boastful, the Isle of Wight cooks up a vibrant affair with music and produce from the island’s multi-award-winning garlic farm. 

Plant yourself here from 19^th-20^th August this year and you’ll find yourself rooted in an anti-vampire event that will throw all things garlic at you, from garlic beer to garlic fudge and ice cream.  

Where there’s smoke…

Where there’s smoke there’s probably a BBQ, and summer isn’t complete until the BBQ has been put through its paces. 

As far as food festivals go, the pancreas-punishing Smoke and Fire Food Festival over the August bank holiday is one for all the family  – https://www.smokeandfirefestival.com/bbq-festival-east/. 

It’s a BBQ appreciation weekend with, and I quote, an ‘open freestyle BBQ championships, a myriad of award-winning street food traders, international pitmasters and fire cooks set to elevate your BBQ appreciation’. 

There are international DJs to spin the beats, a dedicated kids’ zone with rides and bouncy stuff, and camping is available for those who want to take full advantage of the integral mini ale and cider festival with local brews on offer. 

Saintly Food Festivals

Bury St Edmunds is the home of Saint Edmund, the original Patron Saint of England. In medieval times, the wealth and majesty of The Abbey of St Edmund drew crowds from all over Europe. 

Today, Bury St Edmunds is known as the foodie capital of Suffolk, and this month the crowds will be flocking to the Bury St Edmunds Food and Drinks Festival, from August 27^th.

Slave trading company Greene King – Pub chain and insurance hub ‘sorry’ for slave links – BBC News –  has been brewing in the region for 200 years so expect the availability of their local brews to help wash down the award-winning grub, enjoyed in beautiful, historic surroundings with a culture of theatre, music and art. 

Did Someone Say, Foodie?

If you are feeling blue, hit the Norwich Foodies Festival in Norwich – Norwich – Foodies Festival . 

Home to Alan Partridge and The Canaries, Norwich is throwing a bit of a bash over three exciting days in September. 

With live music from boy band Blue, Toploader, and an Abba tribute act on the final day, this is a summer signature recipe not to be scoffed at. 

Starting on August 8^th, for three days, this is one of the food festivals we recommend for those wanting to see Michelin-starred chefs and top local chefs in action.   

Food Festivals in the Bath

There is nothing dirty about this weekend. Set later in the summer,  Bath hosts one of the season’s last food festivals to celebrate the best food and drink of the South West – The Great Bath Feast 22nd – 24th September 2023.

Appealing to culinary connoisseurs everywhere, there will be MasterChef champion of champions, Ping Coombs, Michelin-starred Chris Cleghorn and legendary English chef, writer and restauranteur Mark Hix – https://en.wikipedia.org/wiki/Mark_Hix .  

The Great Bath Feast is a great end to the summer. There will be chef demonstrations, live music, book signings, fun for the kids, and as much street food as you can point a large fork at, and it’s in the beautiful city of Bath, Somerset. 

If food, drink and culture are your thing, this is one for the diary.

Viva La Food Festival

Nobody celebrates food and drink like the Spanish, and if you really do want to escape from the British summer and leave the rain at home, see if you can stand the heat in Spain.

Food Festivals in Spain are just like those in England but with the heat turned up – https://allexciting.com/festivals-in-spain/– and you get the culture, the food and the drink with the added benefit of cheaper prices and extra Vitamin D thrown in for free. 

It’s probably too late for the preparations but if you are lucky enough to catch San Sebastian’s Semana Grande – https://allexciting.com/great-week-san-sebastian/ – you are in for a big week of celebratory fuss in the form of fireworks, food, fun in the sun, and beach volleyball. 

Semana Grande (Big/Great Week) celebrates Virgin’s Day on the dramatic north coast. They looked at doing a similar day in England but they struggled to find provincial towns with an over-abundance of virgins. 

The resort town of San Sebastian, set in the mountainous Basque region, already has a reputation for outstanding food and drink but San Sebastian is culturally dynamic, being voted the European Capital of Culture in 2016 – https://en.wikipedia.org/wiki/European_Capital_of_Culture. 

If you can’t make this month’s food festival, there is the annual film festival in September and then, in January, there is the feast of San Sebastian where, for 24 hours, the city is filled with the sound of drums – https://en.wikipedia.org/wiki/Tamborrada . 

It’s the most celebrated festival of the year for the locals and is renowned for being one of the best food festivals in the world. 

When a Summer Full of Food Festivals Just isn’t Enough

We’ve asked it before but who doesn’t like Italian food? The Italians are so confident that they can hold a festival every month of the year –https://www.italyfoodies.com/blog/12-months-of-food-festivals-in-italy .

No shortage of fruit and veg in Italy, they are throwing half a metric tonne of oranges at each other, celebrating a 12^th Century skirmish, north of Turin, in February. 

The food fight lasts for three days but not everything goes to waste as February’s Battle of Oranges is a real treat for gourmands looking to try fagioli grassi capunet, (tasty beans, stewed and cooked with pork), salam duja (Pork salami served in lard) and Itlay’s famous toma cheese – https://www.cheese.com/toma/ .

The festivals start in Sicily on January 6^th to celebrate Montelepre’s traditional Sicilian sweet treat, sfincia di priescia which, if typically Sicilian, will contain lemon and an abundance of olive oil. 

If you’re familiar with Sicily you will know how great the food is on the island. Even a snack on a Sicilian beach consists of wine, lemons and seafood for less than the price of a cod from a Nottinghamshire fish and chips shop. (Warning: prices will increase if the locals are aware that you have arrived on a cruise ship).  

Sicily is largely volcanic – there is always something erupting – and this adds to the fertility of the land which brings forth a bounty of deliciousness, and this is probably why the island hosts several food festivals within the Italian food calendar.

Drop by the Piazza Principe di Piemonte to share this uniquely shaped pastry with the town’s citizens.

And, to end, the festivals join in a crescendo with widespread Christmas food festivals right across the country, so expect lots of mulled wine and wild boar in Tuscany. 

Like a Magnet to the Glutton

We couldn’t leave without mentioning French food festivals but, before we move on to the best food festivals in France, I have to point out that America’s food culture has moved on from the gluttonous affair experienced at all-you-can-eat buffets, and the USA has a proud, sophisticated foodie culture within its churning, capitalist bosom that has captured the attention of the critics.

As you can imagine from the sheer vastness of the country, each state literally has dozens of food festivals, mostly overlapping and becoming one. New Jersey, Florida and California have dozens of food festivals, keeping the agricultural community alive and prosperous. 

With no concerns over a Brexit supply chain, America is the land of plenty when it comes to food festivals. To give you some idea, check out this list of festivals, just for the state of Florida – https://en.wikipedia.org/wiki/List_of_festivals_in_Florida#Food_festivals .

A couple of food festivals that stand out are the Florida Seafood Festival (the state’s oldest food festival) –https://en.wikipedia.org/wiki/Florida_Seafood_Festival  and the Florida Strawberry Festival which was conceived almost 100 years ago and just sounds awesome. In fact, the Florida Strawberry Festival sounds so good that I’m surprised Prince never wrote a song about it – https://en.wikipedia.org/wiki/Florida_Strawberry_Festival .

If you are East Coast inclined, the New York Food and Wine Festival in October might sound like the ultimate American food festival. 

Although it claims to be a family-friendly event, it does warn that most aspects are 21+ here. 

It’s such a massive event that Capital One cardholders receive a discount and it must be expensive because you can pay for the event in instalments (WTF?). 

There is a walk-around tasting experience which sounds detrimental to anyone restricting their calories, and top NYC chefs participate in the festivities. 

There is apparently ‘no better experience for food and wine lovers’ than the ‘Grand Tasting Package’ – https://nycwff.org/tour/ . 

This event sounds so exciting, decadent, and ridiculous at the same time that I’m surprised Matt Groening hasn’t written a Simpsons episode around the event, whereby Homer is found floating in the Hudson River on a raft of empty plates, a week later.

French Food Festivals

And as you’d expect, the French know a thing or two about Food Festivals. In fact, the French probably invented the idea –

https://www.theguardian.com/travel/2023/feb/15/10-best-food-festivals-in-france

Lemon festivals, a 15,000-egg omelette and, of course, France couldn’t be complete without an onion festival. 

Around the middle of this month, the pretty harbour town of Roscoff, Brittany, celebrates its famous export: the humble onion – AOP Oignon de Roscoff – site officiel . 

There are 300 authentic years behind pink French onions and Roscoff will do anything to thwart its post-Brexit export issues. 

If you can’t wait for your onions to be delivered get your fix on a ferry and take the short crossing to the Roscoff Food Festival.

Later this month and further south in Provence, the town of Solliès-Pont in the Var’s Gapeau Valley produces about 2,500 tons of the fruit each year – about 75% of France’s entire fig harvest – and, yep, you’ve guessed it, a fig festival arises from within the bowels of the valley and unleashes its fresh harvest in the form of one of France’s finest food festivals, offering jams, tarts, liqueurs and all things fig. 

Also, in Provence, about an hour inland from Saint-Tropez, the little town of Collobrières, set in the Massif des Maures’ cork oak and chestnut forest, celebrates its chestnut harvest for three Sundays in October where it collaborates to make a chestnut-based daube stew – made with wild boar to help thin out the numbers of the pesky pig that continue to ravage the land.

It’s a beautiful setting for wonderful food at a glorious time of the year, with parades, concerts and a market selling a wide variety of chestnut products from sweet chestnut paste to liqueur. 

Several producers roast chestnuts over braziers, leading to a delicious aroma filling the air. Local restaurants set out their tables on the street under the yellowing plane trees to help showcase their expertise. 

Fête de la Dinde, Licques, Hauts -de -France – Mid-December

The tiny town of Licques has been famous for its poultry since the local abbey’s monks began rearing turkeys in the 17th century. The poultry production for such a small town, an hour from Calais, is something only Bernard Matthews could revere. 

Each year, the locals and its 80 poultry producers (of a population of just over 1,600) celebrate its turkey history with la potée, the hotpot – a huge cauldron warmed by a fire pit containing tasty, warming turkey soup.

Local producers parade their turkeys like VW campervan owners at an adventure convention. They bring their live turkeys to show off and allow excited children to herd them up the street to their slaughter, anxiously awaiting to see their favourite protein-filled bird’s flesh in a pot. 

A parade of brotherhoods (guilds), representing other regional food specialities, stop with the crowds for mulled wine intoxication, prior to drunken alliteration and spicy chicken wings from the stalls that line the way. 

The ensemble gathers in a huge marquee where they feast on roast turkey and chips. The local food market allows attendees to stock up for the festive period and offers the obligatory French trio of poultry, cheese and wine.

Although we have only touched upon the multitude of internationally renowned food festivals, we would just like to point out what makes a great food festival. 

Everyone has their own tastes but it goes without saying that the best food festivals all seem to have something in common. 

What 5 ingredients do the best food festivals all have in common?

• Marketing – to draw the crowds people need to know about the event. Good PR builds a brand and awareness and the biggest events probably need to go beyond the basics of social media. 

You’ll probably need a website and printed leaflets as part of a campaign that builds over several months to allow everyone to prepare for the event and put the date in their diaries. 

The majority of the best food festivals are marketed with detail and precision, using great copy and masterful imagery and video.

• Live Music – no matter what the event, whether in a field or a castle, live music is always a crowd-puller. Most food festivals will give their event a theme and mention the headline act almost immediately, often before the chefs! 

Event managers know that a big name is likely to seal the deal when eating your favourite food with friends and family, so famous chefs and celebrity musicians are a great combination. 

The musicians don’t have to be megastars.

 You don’t need Ed Sheeran or Lauryn Hill to plan an event. Chefs and musicians with a good, local reputation work particularly well.

 For instance, any food festival or event in Padstow will indubitably drop the name ‘Rick Stein’ into the marketing, even if he’s not doing the cooking – but perhaps fail to mention that the famous Chef and restaurateur once ran a quayside nightclub as a student, where local fisherman would frequently brawl into the early hours – https://en.wikipedia.org/wiki/Rick_Stein .  

• Inclusivity – make the event stand out and encompass everything concerned, and always include something for the kids.
• Diversity – we love the fact that Citreus Catering can diversify and play to the tune of an event. The top chefs step up and deliver their quality on any level, at any time, regardless of the occasion or the location. 
• Unique Theme – we touched upon some pretty unique food festivals – from garlic, strawberries and turkey – and there is always a great starting point for any food festival. Direct questions should be asked of an event: What is it that makes the food unique? Why should people travel from miles away to sample the food? What is the history of the location?

The history, culture, local industry and geography all tell a story that should be purveyed to the audience.

People love stories, and a great story around the theme provides a reason for a festival. Regardless of the event, a relatable story always goes down like an ice cream at a kids’ dessert festival.   

Booking Food Festivals

As Delicious Magazine reminds us – 90+ food festivals happening in the UK this summer – delicious. magazine (deliciousmagazine.co.uk) – don’t forget to check travel well in advance as events may be subject to change. 

And, if you are looking for a professional catering team at your event, contact us for more details – https://citreuscatering.co.uk/outdoor-catering-citreus-events-weddings-east-midlands/

Dinner party canapés

Dinner party canapés are growing in popularity at weddings and events and it’s all about the presentation, the bite, and the flavour.

As the word suggests – Hors-d’oeuvre (“outside the work”) – the canapé course is not part of the usual course and stands alone as an important and much-appreciated addition to the meal.

Historical dinner party canapés?

Many historians believe that the tradition of serving small snacks began in Russia when fish and meat were served to travellers following a long journey.

However, the Romans, the Greeks and, most certainly, the Chinese have all served something’s flesh on a stick that accommodates a mouthful of nutrition.

And we couldn’t go much further without mentioning the French influence.

Hors d’oeuvres were originally served as a canapé of small toasted bread with a savoury topping before a meal.

The first mention of the word was from French chef, Francois Massialot – https://en.wikipedia.org/wiki/Fran%C3%A7ois_Massialot – in his 17th Century book, ‘Le cuisinier roial et bourgeois’, he explained how certain dishes were served in addition to those one might expect in the normal schedule.

Another publication, Les plaisirs de la table, quotes Edouard Nignon who states that hors d’oeuvres originated in Asia and, on behalf of his countrymen, denounced hors d’oeuvres as being superfluous to a well-cooked meal.

After the 19th Century, entremets would become exclusively a sweet dish with only the British custom of “savoury” extending the tradition of savoury entremets.

Regardless of who did what, when and how, dinner party canapés are now an exciting highlight of any menu that encourages chefs to bring creative ingredients and flair to any party or corporate event, with guests eager to fill their faces with flavour.

What are canapes? – A face-filling feast of flavour.

The canape is a small community of taste, with ingredients confined by the parameters of the small but dependable base ingredient.

Designed for ease and convenience, canapes are to be consumed by one hand as the other failing hand finds enthusiastic work, holding the glass that contains the alcohol.

Although the napkin is an essential canapé-eating instrument, dinner party canapés shouldn’t be a messy eating activity, and that’s why the base of the canape is as important as the field of flavour up top.

Traditionally, it was thinly sliced bread, dipped in melted butter and then toasted or fried, which provided the stability to sustain a substantial topping.

These days, as the French word for ‘sofa’ suggests, a canape should consist of a couch of golden, flaky pastry, toasted bread, or crackers to initiate that satisfying bite that culminates in a flavour that floods the senses.

And, just like furniture, a canape should be decorative.

The best chefs will choose locally sourced food that is harvested close to the kitchen, and Citreus dinner party canapés are guaranteed to consist of the finest, freshest ingredients.

Although we make the whole canape from scratch, some chefs do cut corners with the couch and buy the base ingredients from external suppliers.

Tesco is a great solution for the cheats – https://realfood.tesco.com/curatedlist/10-amazing-canape-cheats.html

Citreus canapés are often the delight of the menu with guests eager to sample our tasty toppings.

During wedding receptions, dinner party canapés can be served before or after the ceremony, making this diverse course such a welcoming treat.

Our combined 60 years’ worth of experience takes canapé creation to a whole new level of taste and excellence, and it’s an area of catering that allows us to really get our creative juices flowing and start to play with the menu – https://citreuscatering.co.uk/canape-receptions-citreus-catering-professional-wedding-caterers-nottingham/ .

Dinner Party Canapés for any occasion.

Dinner party canapés are a serious business for us. Our selections are vast and diverse, covering a wide range of options to put flair and flavour on the table at weddings, corporate events, outdoor festivals, funerals, birthday parties, christenings and intimate dinners.

The secret with dinner party canapés is not to compromise on quality, and aim to deliver taste and satisfaction with every small bite.

Our selections are vast and take flavours from across the ocean with tastes from the Caribbean – https://www.foodiewithfamily.com/jerk-chicken-bites-with-rum-glazed-pineapple/ – middle east, North Africa, the Mediterranean, seafood choices from Japan – https://www.japancentre.com/en/recipe/1312-inari-sushi-canapes , and tropical sweetness from Hawaii.

Check out this seafood Hawaiian mix, where the ocean meets the tropics – https://www.tasteofhome.com/recipes/hawaiian-crab-canapes/ .

Canapé Receptions are our Oyster

Delighting with the deliciousness of meats such as jerk chicken, beef tataki, lamb with nutmeg and butternut squash, pork and apple, tuna with lime and ginger, lobster, crab with parsley mayonnaise, and backed by seasonal salad options and dressings such as honey and mustard, cranberry, peppercorn, lemon, béarnaise, dark soy and sesame. The canapé really is our oyster.

We can cater for all tastes and dietary requirements, and we can also provide a feast with vegetarian and gluten-free options.

Let’s look at some favourite dinner party canapes:

Ideas for Dinner Party Canapes.

Everyone seems to have their own idea of perfect dinner party canapes but cheese, crab, salmon and turkey all appear at the top of the list.

With a passion for food that developed at an early age, we are not short of expertise or ideas when it comes to dinner party canapes.

Historically, protein-rich fish has always been a popular choice as a topping, and salmon is a heavyweight contender in the fight for nutrition.

Check out these healthy facts about salmon – https://www.health.com/food/salmon-benefits

Packed with omega-3 and protein, the classic smoked salmon blinis with caviar is a winner at dinner and these guys have got it just right – https://thewrightbrothers.co.uk/blogs/recipes/smoked-salmon-blinis-with-caviar

Meaning “good-good” in French, the bonbon is traditionally associated with chocolate but the word is more widely used when it comes to dinner party canapes.

We increasingly create an elegant beef cheek bonbon and this style of snack can be adapted to suit other meats.

Lose yourself in this spiced pork addition this summer – https://lostinfood.co.uk/spiced-pork-bonbons/

There are lots of ideas and preferences when it comes to dinner party canapes and, as touched upon, it’s always important to cater for everyone, with vegan, gluten-free and vegetarian options available where necessary.

A delicious meat-free favourite is tomato and mozzarella skewers.

When skewers are mentioned, most people turn their attention to meat varieties such as chicken, sausage or beef but caprese skewers with a drizzle of basil are a taste sensation enough to distract the attention of any carnivore.

Check out this mouth-watering mozzarella and juicy, cherry tomato champ – https://www.deliciousmeetshealthy.com/caprese-skewers/

Pondering over Party Plans?

If you have any plans for dinner party canapés, for any event, regardless of the size and the occasion, we’d be delighted to hear from you.

Our expertise is backed by all the requirements, with all the relevant qualifications and safety certificates in place to ensure a smooth culinary journey.

Our continued success with dinner party canapes is a combination of knowledge, learning, discipline and listening.

To be able to fully deliver on our promise, as specialists in dinner party canapés, we hear exactly what our clients want for their guests and we bring it to the table with mouth-watering results.

Contact us here to hear about your plans – https://citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-events/

Private chef

A private chef is now an accessible and affordable luxury for many people.

In fact, the private chef industry is expected to double over the next few years. The USA has already experienced escalating demands for the services of a private chef and, only last year, market indicators were suggesting that growth would reach nearly $20 billion within a decade – https://www.factmr.com/report/personal-chef-services-market

Already, with only just the first quarter of the year surpassed, experts are predicting that the industry will be worth a whopping $13 billion by the end of 2023.

What is a Private Chef?

Although the term ‘’private chef” is often used to describe a personal caterer, the two are technically different. 

A ‘personal chef’ –  https://en.wikipedia.org/wiki/Personal_chef  – is what we are talking about today although we will be referring to personal chefs working in a private setting.

Traditionally, a private chef would work or even reside full-time in an extensive family home/French country estate, exclusively cooking throughout the day for a privileged bunch of people who are totally oblivious to supermarket prices, scarcity on the shelves, seasonal demands, poor awareness in a Lidl car park, and the strange smell at a cheap, independent grocer on some seedy backstreet in Hyson Green.

But, despite continually repeating the word ‘Private Chef’, what we are talking about here is someone who is hired by a variety of different clients and prepares food in their client’s own home – or location of their choice – based on their personal needs and preferences. 

Usually working from a professional, restaurant environment, a private chef should be experienced, highly skilled and passionate about food – https://www.craigfloatechef.com/ .

Restaurant Quality Food

With a keen eye for detail, well-organised, efficient and environmentally savvy, a good private chef knows his onions – literally. 

These days, the best private chefs pride themselves on their creativity in the kitchen. A private chef will serve nothing less than wholesome, locally grown produce – wherever possible – that goes into a sublimely tasting dish of top-notch, restaurant quality. 

Well-versed in nutritional value, a private chef can cater for all your dietary requirements. Whether you are vegan, require a specific gluten-free menu, carb-loading for a marathon, or just looking to pig-out for the evening, a private chef will cater for your every need with a bespoke menu of your choice.  

The benefits of hiring a Private Chef

The first thing that a private chef brings to the table is a blank menu. A tabula rasa of taste, no time wasted going through a plethora of bland options, you get to choose the exact starter to the accompanying wine and the show-stopping dessert. 

“A private chef sets a precedence in your residence, and the desserts are a scene of decadence.” 

Although a private chef can prepare a meal in your kitchen, the food can be cooked in a commercial environment and delivered, bringing restaurant-ready food with no mess and no pots to wash.

“Winner-winner, privately prepared dinner”. 

It’s breakfast, lunch or dinner. Whether it’s a dinner party for eight or brunch for a breakfast guest that’s late, you choose the time and the place. 

When you go to a restaurant, you’ve either got to designate the least drunk driver – only kidding – or find a taxi fare to negotiate. In the comfort of your own home, a private chef will recommend the wine list, open and pour. All you have to worry about is the accompanying main course and where to relax.  

Regardless of the convenience of being spoilt in your own home, be ready for your taste buds to be scintillated by a professional. 

You don’t have to worry about over-cooked steaks, unrisen Yorkshire puddings, a messy Eaton Mess, or salmonella poisoning – I mean, why even mention it?

 A private chef is at the top of his or her game. With all the culinary expertise and the hygiene certificates to help the moment flow as smoothly as a criminal in a Michael Jackson video, a personal chef makes his own moves to fit the occasion.  

Why so delirious? No time to cook.

The wild state of ecstasy surrounding the demands for a personal catering service in the home is often due to the increase of modern-day pressures we face as individuals – https://www.eatplacemat.com/blog/debunking-the-i-dont-have-time-to-cook-argument

Despite the illusion that we are all working fewer hours for more pay, the truth is, not all companies adhere to the idea of flexible, hybrid working – the boss still wants to see you chained to that desk – and those targets and KPIs won’t meet themselves. 

The drive to work is still as hectic as it always was and a family now needs both parents to work full-time, in an attempt to meet the rising cost of living, and the average person only gets 20 minutes a day to prepare food. 

Life is short.

The majority of people would like more time with family and friends. A Private chef frees up that time and allows you to enjoy the more important things in life. 

Alternatively, unlike in most restaurants where solitary diners are frowned upon, you can savour a unique culinary experience without the company of others.

So, why not seek the assistance of a private chef? 

If you are stuck in the cog of capitalism and feel like a hamster in the daily grind of a working wheel, why not treat yourself to the relaxation and the excellence of a delicious meal, cooked and prepared by a professional chef, and then served in the comfort of your own home.

Easy to Book

Simply contact us here for a quote – https://citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-events/ , stating your menu ideas, time, the required ambience, location and the number of guests. 

Citreus Catering will provide the best advice and guidance and help to prepare you for a memorable meal with the experience of a private chef.

We look forward to serving you.

7 Reasons to Hire a Private Chef: 

1. Restaurant Quality Food in your own home
2. No Cooking; No pots; No fuss. 
3. You don’t have to worry about having an alcoholic drink or trying to order unreliable taxis in the early hours.
4. Gives you more time to relax with the people who matter most in your life.
5. Bespoke Menu. No lengthy menu to navigate with numerous options.
6. Advice. Expert suggestions from a professional chef to suit your preferences. 
7. Easy to book and you can dine alone. There is only one table and only one chef to consider. 

Outside catering

As soon as the New Year kicks in, I turn my attention to outside catering and summer celebrations. By April, we may have had a taste of summer but it’s just the start of things to come.

Too much of our lives are spent indoors and when the time arrives to enjoy the outdoors, I like to make plans for putting on a show. As outside catering specialists with Citreus Catering, summer is the pinnacle of our year and this is where we thrive.

As you’ve probably heard me mention a thousand times already, I locally source the highest quality food whenever possible, and use a sense of creativity to provide a feast of outside catering services. 

Like many things in life, the balmy summer evenings are limited so let’s not waste any more time and warm you up with a taste of summer.

The Benefits of Outside Catering

Being outdoors makes us feel better. For those fortunate to travel from a cold climate to a tropical one, you will appreciate the feeling of vivacity upon stepping off the plane; feeling the sunlight hit your skin, and breathing in that warm, oxygenated air. 

• Boosts Energy – the reason why we feel so alive is that the verdant surroundings actually boost our energy levels. 
• Increases Happiness – we all need a little happiness in our lives and being outside can have a positive effect on the mind.
• Elevates Vitamin D levels – necessary for teeth, bones and muscles, over 40% of Brits lack Vitamin D due to our unhealthy climate during the winter.  
• Aromatherapy – two years ago, the global aromatherapy market was said to be worth over $1.6 billion. What’s so striking about this is that the outdoors is a natural aromatherapy arena requiring no financial investment.
• Boosts Immunity – the natural state of being outdoors can ward off diabetes, ADHD and even cancer because the body is in a more relaxed state. They say that travel broadens the mind but nothing relaxes the mind more than nature.

And the reasons for eating outside naturally coexist with all the benefits of what nature has to offer. 

Here are 9 great ideas for outside catering 2023 catering.

• Cuban – Spanish inspired, Cuban food is rumoured to be a trendy alternative in 2023. It gives me an excuse to get creative with a variety of fresh – locally sourced of course – ingredients.
• Healthy Options – 
• Pizza – 
• Sri Lankan –
• African –
• Tapas – hot or cold, tapas is a great alternative to the traditional sit-down meal and ideal for outdoor catering in the summertime.

Not to be confused with the small, decorative canapes and hors d’oeuvre – https://www.bbcgoodfood.com/recipes/collection/canape-recipes – that we prepare at weddings and events, tapas are based on Spanish cuisine and are not open-faced sandwiches designed to be eaten in less than three bites.

In Spain and Argentina, tapas have evolved into the lightsaber equivalent of dining as the idea of smaller portions is now a civilized cuisine for a more elegant type of guest.

It is now the opinion that guests at outdoor events and weddings prefer snacks for eating outdoors as it allows the freedom and diversity that smaller portions bring to large, open-air gatherings.

Even the origins of Spain’s tapas sound mouthwatering.

Tapas encapsulates everything we love about Spain: the weather, the food, the wine.

The story goes that, in the late 1700s, tapas were served by illiterate innkeepers to equally illiterate travellers, rendering the concept of a menu a pointless slate of information.

 Therefore, tapas, from the Spanish verb Tapar (to cover) was made available for the travellers to sample rather than having to become embroiled in an awkward conversation about a list of foods that nobody could understand. 

If we were to put the experience into a modern-day concept, it would be like asking a 21^st-century teenager with an iPhone what they’d like for lunch. Just cut out the blank responses and move straight to an image of an open fridge. 

According to The Joy Of Cooking – https://www.goodreads.com/en/book/show/43822015-joy-of-cooking – the original tapas were slices of meat with bread and sherry. And for some reason, diners in Andalusian taverns would ‘cover’ their sherry glasses between sips.  Possibly in an attempt to avoid excessive sherry sampling. 

You can never have too much of a good thing. 

Serving Spanish cuisine gives the catering team the chance to cook using simple techniques with a variety of flavours. And it’s not just about main courses either. Spanish cuisine ranges from drinks to desserts and so there is a wide selection of ingredients to work with and keep the theme positively Español. 

Check out https://spanishsabores.com/about/for more Spanish recipe ideas

And that’s the best thing about tapas, you can have as much or as little as you like. 

Taking the emphasis away from the worries of specific main menus enables you to cater for everyone and cater with a variety of options. 

• Popcorn Bar.

Whilst on the subject of snacks, let’s discuss the great grandfather of snacks: popcorn.

Popped as early as 4,700 BC, the pop-ularity (see what we did there?) of popcorn has expanded ever since the first commercial popcorn maker was invented in 1860, by Charles Cretors. 

You could say that Charles Cre-a-tord something that corn-ered the market (…sorry, couldn’t resist). 

Popcorn is a hit with all ages and only since the invention of the television, in the 1940s, did popcorn see a decline in sales.

 It doesn’t mean that the corn bubble has burst. You can use different sweet and savoury varieties and also introduce some less familiar flavours into the mix. 

When you see a popcorn bar at an event, you’ll be surprised at how many different varieties there are.

• CBD-infused food.

I didn’t know this was really a thing but, since the gain of momentum in the health and wellness world, it’s pretty obvious that we’d be eating it with a salad sooner or later. 

CBD (Cannabidiol) is a chemical found in the Cannabis sativa plant, also known as cannabis or hemp and it’s now making everything healthier.

The research is ongoing, but there are certainly signs that the hype surrounding the health benefits of using CBD oils is justified. It is said to be effective against epilepsy, PTSD, pain, and neurological diseases, as well as reducing anxiety and depression.

Various salad dressings can be tried, desserts, protein shakes, honey, and even trendy bottled water now comes with a healthy dose of cannabidiol. 

And, due to the illegal substances being removed, the only thing that will get a buzz is the theme. 

I can sense the ambivalence. 

The mere sound of a CBD-infused event will attract a mass of interested enquirers, and probably several calls to the authorities. 

As a parent, I couldn’t possibly imagine encouraging my child to consume CBD at any other time in history, but it’s only a matter of time before Haribo will be coining in on the idea. Check out what this UK-based company has on offer – https://cbdasylum.com/product-category/cbd-sweets/  

There is no doubt that as soon as more people hear about CBD-infused food, they’ll be hooked on the idea. Here are some alternatives: https://www.abouttimemagazine.co.uk/food/7-cbd-infused-foods-you-have-to-try/ 

• Street Food.

Street food vending varies greatly between regions and cultures. Certain foods, flavours, and unique styles of cooking are often associated with the street vendors of a country, a city, or even a small town where a unique offering of cuisine is served.

You can choose to opt for one particular theme such as Thai, Indian, Jamaican or Mexican, or mix it up with a variety of tastes from around the world. You could even go with a New York-themed event that offers hot dogs, pizza, and Prosecco. 

Street food can be as easy or as complicated as you wish to make it. Something as mundane as fish and chips, for a seaside-themed event, would be greatly appreciated by guests of all ages at an outdoor catering event and, with street food, the world really is your oyster. 

Street food works well for any occasion and can be quick and easy to prepare. 

Take a Mexican theme for example. Many of the products for a taco station can be prepared days or even weeks in advance, and taco parties work well at weddings, birthdays, baby showers,  or  team dinners – https://www.areinventedmom.com/taco-bar-party/. 

This is what the BBC has to offer on the subject of street food –https://www.bbcgoodfood.com/recipes/collection/street-food-recipes 

• Set the trend.

There is nothing more imaginative than being different and setting your own trend for outside catering. Just like fashion, eateries follow trends to keep up with the anticipated demand, and these last couple of years have been very inspirational for our outdoor catering events.

Within the last decade, we haves seen a greater demand for vegan, plant-based food and alternative kinds of milk –https://www.nationalgeographic.co.uk/travel/2022/03/the-12-biggest-global-food-trends-for-2022-from-kelp-to-yakitori 

And the worldwide pandemic also appears to have influenced trends in cooking as there are clear signs that we have been spending more time in the kitchen as a family. 

Since lockdown, the nostalgic tray-based baking, traditional with school dinners, appears to be making a comeback. 

The British breakfast has also seen a revolution with a trend of enjoying more bacon and eggs in the morning. Also, the versatility and superfood status of the humble mushroom means that we are interested in making room on our plates for more macrofungi this year.   

Here at Citreus, we have many inspirational ideas for outdoor catering for your wedding or event this year but why not share your ideas with us and see what we can cook up together.  

Here are 7 more ideas: https://sesamorestaurant.com/news/7-reasons-you-should-consider-eating-outdoors/

Have you noticed certain outdoor catering trends this year? 

This is what the foodies were predicting last month: https://www.specialityfoodmagazine.com/news/food-and-drink-trends-for-2022 

Contact us here to find out more about outside catering with us – https://www.citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-events/

Corporate catering.

We never planned to be predominant in a corporate capacity but our organic progression as professional caterers expanded through weddings and events catering – https://www.craigfloatechef.com/2023/01/30/wedding-catering-floate-on-food-catering-professionals/ – where we initially gained a reputation for our work as individual chefs – https://citreuscatering.co.uk/event-catering-citreus-events-and-weddings-east-midlands/

The Business of Corporate Caterers

The business of using corporate caterers is almost, exactly, 200 years old. 

Although the term ‘catering’ wasn’t recognised until the 1860s, Robert Bogle, an entrepreneur from Philadelphia who was born into slavery, is credited with the title of the “originator of catering”.  

Bogle virtually created the business of catering and was known as a master of ceremonies at elaborate weddings, funerals and banquets. 

His work was so profound and respected that he had a poem written about him, as he was renowned as such an important contributor to social events – https://www.blackpast.org/african-american-history/bogle-robert-1744-1848/#:~:text=Entrepreneur%20Robert%20Bogle%20was%20the,city’s%20African%20American%20residents%20lived. 

The Business of Corporate Creativity

Corporate Caterers, first and foremost, must understand the mix of business and creativity –https://www.youtube.com/watch?v=yn6JOa-vhxY&t=5s 

Corporate caterers have a duty to understand the requirements of their role and be able to deliver a meaningful and engaging experience that resonates with the client as well as their audience. 

Therefore, a caterer’s ability to perform well at corporate events can be a double-edged sword, especially at business-to-business events where the guests may also require good corporate caterers for a similar service in the near future. 

Use any knowledge you can gather about the company – the business ethos, the client demographic, the aim of the event – and use it as a creative springboard. 

Corporate Caterers Represent

We are fortunate that our business acumen and vast experience within the hospitality industry have helped us to develop and maintain partnerships with businesses that appreciate the benefit of quality corporate caterers.

We have the benefit of growing with time, and that momentum has assisted in our refined representation skills. 

We have an appreciative understanding of our environment, which is a learned discipline of maintaining professionalism and knowing whether to work gracefully or actively. 

Consistent Corporate Caterers

It isn’t just within a corporate environment where consistency becomes the key to success. We believe that consistency is the key to successful catering.

As we have reiterated in previous posts, a private chef -https://cheftibor.com/private-functions-chef-tibor-exclusive-fine-dining-experiences/ or a restaurant is only as good as their last meal. 

Quality is only attributed to chefs and restaurants based upon a reputation for delivering quality food, consistently, throughout their careers.

What is the key to consistency?

We are often asked how we have managed to build and maintain a reputation as one of the best catering companies in the region, and the simple answer is: unpredictability. 

Anyone who works within a customer service environment knows that good customer service is based upon going above and beyond expectations, and good corporate caterers are no different within this approach.

The best analogy of a company going above and beyond what is expected of them is when the pilot of a budget airline didn’t just give passengers a ‘predictable’ flight home, he did a 360-degree turn over the North Atlantic to allow all passengers the chance to see spectacular glimpses of the Northern Lights – https://www.independent.co.uk/travel/news-and-advice/easyjet-pilot-northern-lights-flight-b2291009.html . 

At Citreus Catering, we believe that a meal shouldn’t be a standard flight, it should be the taste equivalent of the elusive aurora borealis. 

We know that the audience often expects a mediocre spread of pre-packed, supermarket sandwiches, washed down with Sunny Delight. But will they expect restaurant-quality food when processed banality is already resonating? 

Imagine how resonating, profound and appetising that will be.

Imagine how freshly prepared, locally sourced cuisine will appear in the eyes of the guests when they realise just how the imagination of professional corporate caterers can benefit and overwhelm a business event.

Refining to Redefine. 

We completely refine the ambience from one momentary convention to an atmosphere of an impassioned, thrillingly entertaining get-together.

And, it is only the training and years of experience that exposes corporate caterers to the advanced techniques and international cuisines that are available to transform an event.

Be prepared for challenges

We embrace challenges at Citreus Catering – it’s what we love about the industry. 

However, be prepared for unexpected nuances to appear in the mix. 

Corporate caterers are responsible for concept development as well as the ingredient selection that goes to make an unpredictable and exciting menu.

Be the Corporate Caterers you want to see.

That business acumen and experience allow us to understand the needs of our clients. 

Build rapport; make those connections and get to know the needs of your client to fully understand the meaning of the event and how it reflects on everyone involved, especially if the service doesn’t go to plan.

Customised Corporate Catering 

Once you have a feel for the client’s needs, you will be able to use your creative skills to build and customise an exclusive menu, befitting the occasion. 

Keeping in close contact with your clients will help you to provide those ideas and mould your knowledge and creativity around the event, relaying any changes to your corporate client, if necessary. 

If you are a business that wishes to leverage awareness through corporate caterers, Citreus Catering is hot on the menu.

New York, London, Paris, Munchies…

With an international reputation, the world is our oyster and the only thing that separates us from other corporate caterers is our quality. 

Our professional, approachable team has got all your corporate culinary needs covered, technically, hygienically, realistically.

Contact us to discuss your plans and we will provide fresh ideas of how we can help turn your corporate event into the main event

Quality catering suppliers

The constant demand for food and equipment can be an ongoing nightmare for catering professionals, with sourcing quality catering suppliers being a crucial element of a chef’s role.

Chefs rely heavily on an uninterrupted supply of food for events and catering functions, and finding reliable, quality catering suppliers can mean the difference between an occasion one wishes to forget and a successful event that will remain long in the memory for all the right reasons.

The secret quality of a good catering supplier is………………….timing

Finding the right supplier for food, equipment and storage is not an easy task. Timing is of the essence and quality catering suppliers take care of the logistics and transportation, readily supplying the catering industry as requested and making deliveries on time.

It doesn’t matter how good the produce is, if it doesn’t turn up at the right time, at the right place, there is no event. Not everyone is aware of the ramifications associated with transporting food, especially across large distances, and so it’s worth considering suppliers closer to home for added reliability.

A never-ending lack of time is a common theme within the industry, chefs are often up before the break of dawn, prepping and taking stock, and this is why the easy option of nearby wholesale catering suppliers can be an appealing convenience.

If you are running events in and around Nottingham and Derbyshire, and looking for a competitively priced wholesaler, All Shire Foods Ltd – https://allshiresfoods.co.uk/ – is a friendly, family-run business that prides itself on distributing high-quality products across large parts of the East Midlands.

Does your local wholesaler satisfy your quality demands?

If the convenience of the wholesaler can’t guarantee freshness, it’s worth considering quality catering suppliers that provide organic, locally sourced food.

Quality Catering Suppliers often means Organic Catering Suppliers.

All good chefs appreciate the benefits of buying locally sourced-food. As well as it being healthier, using quality catering suppliers that provide locally sourced food contributes to the local farming community and the region’s economy.

By using local food manufacturers, your supplier isn’t struggling with a logistical nightmare, arranging a long-distance delivery across counties, countries or even continents.

The freshness of the product equates to a higher nutritional value, a cleaner atmosphere – inside and outside the kitchen – and tastier food for your guests.

Working with local organic supplies is working in accordance with nature as the alternative, processed foods option, is unhealthy and considers the unnatural shelf life of a product.

If the option is available, the more you think about it, using local suppliers will benefit everyone.

Also, the time, the journey, and the conditions all weigh heavily on the nutritional value of the product. Although a cheaper option may sound appealing, the long-distance element amounts to one thing: diminishment. 

Furthermore, if the fruit has not been allowed to ripen properly, it will be void of rich colour and distinctive flavour. There will be no crunch or fresh, zesty character. The product will have been compromised because the balance of health has been tipped in favour of chemical coatings and long commutes. 

Local business helps local business.

Buying locally from quality catering suppliers helps local businesses survive and thrive. When the food isn’t traversing the globe and bounding over continents and counties it’s better for the environment because the carbon footprint is reduced significantly.

To ensure the future of our agricultural community, consumers need to recognise that long-term food security can only be attained in these uncertain times if we move closer to self-sufficiency, and that means buying locally sourced food whenever possible.

If you are looking to put all your eggs in one basket, look no further than The Fruit Basket Direct, West Bridgford, Nottingham. With an international reputation, this family-run business is able to source the finest seasonal ingredients locally and across the World, providing quality, fresh produce to some of the finest kitchens in the East Midlands – http://www.thefruitbasketdirect.uk/ .

Organic means quality catering suppliers

Locally sourced food is also more likely to be organic. Many local farmers produce good organic food but they are unable to afford the recognition of organic certification – despite adhering to an organic process that brings quality and taste to the table. Therefore, when considering quality, the proof is only available on the market.

Organic varieties contain lower levels of pesticides and artificial fertilisers and are more environmentally sustainable by using systems of land management that provide wildlife-friendly land.  

With over 70% of the UK’s land being used for farming, we really should be making the most of what Britain has to offer – https://www.wildlifetrusts.org/farming.

Locally sourced food is healthier, better for the environment and the economy, and tastes better.

Catering Equipment

When working at external events, you may not have everything you need and it makes life a lot easier if you have the tools at hand when you require them.

Again, quality is the key and a supplier with a large range of products may boast quantity, but is there the quality to justify the high expectations of finding what you need all under one roof?

Premium equipment performs more efficiently. It will make the kitchen more effective and it will also help to save money on energy bills as the best equipment places emphasis upon energy efficiency. More importantly, the main benefit of using premium range equipment is that it almost guarantees getting the job done.

And if you like the sound of premium equipment from an experienced, trustworthy partner, set a place at the table for these guys: http://www.shireseventhire.co.uk/ .

All Shires Hire is all set to help take your catering skills to the next level. With all the equipment you will need, including event and wedding coordination management, they provide a setup and cleardown service that makes any catering team the complete package for events and occasions of all sizes.

A company like All Shires Hire has the experience and a reputation to match. The last thing you need is an equipment malfunction. It might be easy to resolve last-minute food-quality issues with a dash to the local Cash and Carry, but if a portable oven fails you, it’s not a simple fix that can be resolved within a few minutes.

If a location doesn’t have all the catering facilities you need, again, find that reliability of quality assurance and build a relationship when you find what you’re looking for. Once a relationship is established and your go-to supplier can guarantee your regular support, you may even qualify for discounted rates that provide a bonus to an already reliable, quality catering supplier.

Meat Suppliers

Finding a quality meat supplier for pork, beef, lamb, poultry and sausages takes a lot of research. Generally, what you are looking for is securing experience; experience in the form of a supplier of quality meats who works with responsible, environmentally conscious farmers.

And that experience comes in the form of family butchers Owen Taylor and Sons Ltd – https://www.owentaylor.co.uk/. Sourcing meat from local farmers right across the East Midlands, there is no better sign of quality than the reviews from customers who return time and time again.

Reliable butchers since 1922, Owen Taylor and Sons Ltd pride themselves on quality meat that comes with the guarantee of being locally sourced whenever possible.

Even if your supplier’s delivery runs aren’t as frequent as you like, if you can still guarantee the quality, you are able to plan ahead and freeze or store occasional cuts if necessary.

You will also need a supplier with a good product category, supplying a range of meats to save you the time of juggling logistics and lists of other meats. Check the list of products on the company’s website to ascertain the depth of service. If the list isn’t as ‘meaty’ as you’d like, the remainder will have to be sourced elsewhere.

EC Approved Suppliers

For peace of mind, many chefs ensure that the meat reaches expected Food Health Safety standards. The EU-accredited certification is an indication of strict standards adhered to by your supplier. If the meat supplier is fully EU-approved and affordable, it’s a win-win situation as the meat is likely to be of a very high standard.

Some meat suppliers also have chefs who prepare cuts and packs of meat. This is also an added bonus when looking for quality catering suppliers of meat, as a chef is likely to be industry-minded and familiar with the best interests of catering professionals.

Take this retail and catering butchery for instance – https://www.chefscut.co.uk/about-chefs-cut-butchery . Based in Long Eaton, with good links to Nottingham and Derby, experienced chef, James Vickers knows exactly what his customers need. Supplying top restaurants and the region’s best chefs, Chefs Cut Butchery is, literally, a cut above the rest.

Wine Suppliers

Although you may not be working the vines, you will still be judged on the wines and beverages and a poor experience in any area of your business will cost you customers.

Many locations have their own bar that the chef has no control over whatsoever. However, if you are required to supply wine or champagne for the guests, it’s a research-heavy task that shouldn’t be overlooked as a trivial aspect of the job.

Particularly on occasions when the event is a high-end affair, you will have to elevate the standard of the wine to that of a similar high-end restaurant.

The fact that your guests will expect the same quality of service, food and wine that is found at top-quality restaurants means that you have a starting point.

It’s worth approaching these high-end restaurants and determining their suppliers and the relevant distribution methods.

As with fruit, veg, meat, catering equipment and consumables, research and distribution capabilities are essential elements. You will discover that some wine merchants work to a minimum order quantity and so you will need to consider any extra transportation costs and adequate storage options upon delivery.

Ultimately, if you have the time, money and expertise, do the wine tours and get to really know the stuff inside out. Buying direct is sure to save you money in the long run.

Authenticity

You will know that you have found a potential partner that you can add to your list of quality catering suppliers when you realise that the company you are dealing with is authentic.

Professional suppliers who share the same passion for their work as I do are clearly in the right job and, therefore, are likely to be renowned for being trusted suppliers.

If a supplier lacks a certain authenticity when discussing supplies, it’s best to walk away and continue your research. If they aren’t entirely enthusiastic about their service, it smacks with a lack of confidence in what they do and you are better off finding an alternative supplier with passion and pride.

Whether it is wine, vegetables or BBQ meat packs, a lack of passion could be a warning that a partnership with a somewhat less enthusiastic supplier could potentially be disastrous for your guests and, consequently, taint your reputation for quality and reliability.

Recap.

The order of play when trying to partner with quality catering suppliers is:

Research is key – look for signs of experience and reliability within your potential suppliers, and speak to other catering establishments about their experiences with certain suppliers. Most establishments will be quick to warn you against bad experiences.

Authenticity – if the company is passionate about what they do, it won’t want to spoil its reputation.
Go Local – organic, local produce is better for the environment and the taste of the cooking.
What are the distributing capabilities? – if it can’t get to you, there is no sustainability.
Quality over quantity – In these tough economic times, it’s easy to make the most cost-effective choice on face value but will the produce or product work well enough to retain the status of your brand?

The Top 3 aspects that make a quality catering supplier:

Reliability – build a rapport with your suppliers to help them understand your ambitions to get things done on time.
Quality – you are only as good as your last meal so don’t compromise with quality.
Consistency – quality catering suppliers should be able to reliably provide quality produce/equipment all of the time. Being good once or twice is not enough. Your guests will remember the time you let them down more than the other occasions when things were going great.

If you are planning an event or wedding celebration, and you want an experienced team to run it smoothly with the help of quality catering suppliers, contact the Citreus Catering team with your plans – https://citreuscatering.co.uk/contact-us-citreus-catering-nottingham-weddings-events/