Although we all experience a 3-course meal from time to time, this kind of dining experience was once a privilege for a small demographic; an elite dining experience for a wealthy minority with access to the most cash and the best chefs.
It’s quite personal. Everyone has their idea of the perfect 3-course meal and this will probably change with the seasons. However, we can all agree on one thing: a 3-course meal consists of a starter/appetiser, a main course and, finally, a dessert/sweet – https://prime-13.com/what-is-a-3-course-meal-and-why-is-it-superior/
Despite the 3-course meal being an irregular event these days, in favour of Spanish-style, multiple tapas courses, we still speak fondly of being notably satisfied following a comfortable dessert.
This organisation of carefully prepared premium ingredients evolved through the monarchy and the bourgeoisie, culminating in extravagant presentations and complex techniques.
The Starter.
Persian polymath, Ziryab, has been credited with the invention of the 3-course meal but since the first millennia, there have been significant developments which have taken food to another level.
There is no doubt that Ziryab (Ali Ibn Nafi – https://en.wikipedia.org/wiki/Ziryab ) shook the Arab world with his expertise and ingenuity, creating a type of deodorant, inventing an early toothpaste that actually tasted good, styling hair and popularising wine drinking – kudos for that one.
He revolutionalised local cuisine by introducing new fruits and vegetables such as asparagus and insisted that meals be served in 3 courses, served on leathern tablecloths, consisting of soup followed by a main course and then a dessert.
However, a lot has happened over the last thousand years, and whatever Ziryab created in the kitchen, the French mixed in with a touch of class – https://en.wikipedia.org/wiki/French_cuisine .
The Main Course.
In westernized cultures, the courses are usually eaten in the afternoon or evening – later in Spain – and the standard sequence that we have grown to love was heavily influenced and choreographed by – yep, you’ve guessed it – the French.
One of the earliest recipe collections was Le Viandier – https://en.wikipedia.org/wiki/Le_Viandier – written in the 1300s by an unknown author, it was largely overlooked until the 1950s. It is the earliest and best-known collection of recipes of the Middle Ages and is the first ‘Haute Cuisine’ cookbook.
At this time, French cuisine was still largely influenced by foreign cuisines from surrounding Germany, Spain and Italy and the book provided the first detailed description of an ‘entrement’.
3-course meal of entertainment.
For those who haven’t heard of an ‘entrement’ before, it basically translates as ‘between servings’. As you’d expect from medieval times, the menu was a tabula rasa of ideas which didn’t necessarily consist of edible courses. Between courses, you could expect musicians, actors, dancers, allegorical food scenes, different foods within food, a brightly coloured porridge, and models of buildings that functioned as wine fountains.
Entrements were a weird and wonderful course for the diners which often culminated in something that took longer to prepare than the main course.
The English equivalent of an entrement was a subtlety. Subtleties were void of actors but, if you recall the nursery rhyme, “Sing a Song of Sixpence”, whereby “four and twenty blackbirds” were released from a pie, this is, literally, the sort of English entrement you’d experience at a medieval banquet.
Creativity baked in a pie.
Between courses, live birds were slipped into a baked pie through a hole at the bottom and unleashed on unwary guests as they removed the crust. With this kind of jovial performance, it’s little wonder why the population of Medieval Europe was subject to diabolical disease carried by animals – it’s genius though.
And if you think live birds from food were a novelty…
As with anything, the English bourgeoisie couldn’t resist the delight of imaginative tomfoolery at the dinner table and, to expand on the idea of live birds flapping in food, in 1626, King Charles I surprised his French wife with a giant pie. On this occasion, upon removal of the crust, instead of animals escaping from food, an 18-inch dwarf named Jeffrey Hudson appeared wearing a miniature suit of armour…!
The dwarf was provided as a gift from the King and, likewise, Queen Henrietta Maria was delighted – as you would be.
And I conclude the story of the ‘entrement’ with nothing less than bewilderment by suggesting that you simply couldn’t make this stuff up, let alone suggest that dwarves should occupy an area surrounded by pastry and presented as a keepsake.
The 3-course meal transformation.
Thankfully, the French finally got a grip on mealtimes by the mid-17th Century when chef and author, Francois Pierre La Varenne, decided to revolutionalise Medieval and Renaissance cookery.
Natural flavours were in with herbs and peppers along with newly introduced vegetables such as cauliflower, peas and cucumber. Rich spices were out along with living creatures appearing in food, in favour of carefully prepared meats and the finest fresh produce.
La Varenne was a systematic planner who worked with strict rules and principles to ensure that the whole dining experience was like a well-oiled machine.
La Varenne introduced us to bisque and bechamel sauce, he preferred to cook with butter instead of lard and he banished the Italian taste for mixing sweet and salted, emphasising the importance of separating between salt and sweet dishes.
It was this shift away from foreign influences that eventually lead to the development of an indigenous French style of cooking that mainly consisted of a cheese and wine culture.
And it’s this knowledge of French cuisine that has been adopted and adapted over the centuries to contribute significantly to Western cuisines today.
Haute Cuisine.
Influenced by traditional French cuisine, Haute Cuisine interacted with the development of fine dining in 20th-century Britain – https://en.wikipedia.org/wiki/Fine_dining
Using specialist chefs, early Haute Cuisine used fine ingredients found outside of the region and was elaborately prepared by the kitchen hierarchy.
Consisting of elaborate preparations that served small, multiple courses, food was meticulously created with simplicity and certain refinements to ensure that wealthy guests were appeased with a taste of opulence consisting of decadent sauces such as butter, flour, and cream.
The Final Course
In the 1960s we witnessed smaller menus and less food on the plate with the appearance of Nouvelle Cuisine. In 3-courses or more, and inspired by regional dishes, Nouvelle Cuisine placed emphasis on natural flavours using the finest, freshest ingredients.
Today, all this history has culminated in a knowledge that the best chefs now harness the power to provide banquets or BBQs, 3-courses meals or corporate canapes.
The champions of the kitchen have the privilege to draw influence from every aspect of culinary history, and despite the extravagance, the opulent surroundings and medieval ingenuity, the best chefs will all agree on one thing: the basics are what make ordinary ingredients the perfect 3-course meal. https://prime-13.com/what-is-a-3-course-meal-and-why-is-it-superior/
If you imagine a time before restaurants – https://www.history.com/news/first-restaurants-china-france – a time when a chef was considered more honourable than an innkeeper, there was a French corporation that specialised in arranging weddings and events, feasts and banquets.
Formed by catering professionals, the intention was to gather talented chefs and allow them to attend the residence of wealthy occupants, providing the delights of Parisian cuisine.
Restaurants weren’t successful until the 19th century and respectable people refused to frequent uncouth inns with a reputation for debauchery and wrongheaded individuals. The lack of great eateries created an opening for talented cooks who could showcase their talents in more civilised environments, providing a private, personalised dining experience.
These early chefs were a predecessor of the restauranteur and firm favourites amongst the rich and famous of the day. The service they provided was unique, sought-after, and sublime.
If you were privileged enough to afford it, you would only choose to eat from the best.
Catering Professionals for present-day habits.
It’s highly unlikely that you would appreciate the carefully prepared dishes from the Middle Ages. Catering professionals cook for lovers of food in these times; reflecting the customs of our age; with consideration for present-day eating habits and preferences, as well as those of our immediate history.
Celebrity Status
Today’s best chefs are often authors, television presenters and media celebrities but, unlike acting and football, the best catering professionals in the world aren’t always famous. There is always someone out there, in a small corner of the world, who blows away a privileged few with a legendary culinary experience – https://ice.edu/blog/french-history-first-celebrity-chef
No less talented, these chefs occupy as important a role as those who constituted a hierarchy in society in the 16th Century, tasked with the privilege of organising weddings and feasts. The best chefs were high-ranking and revered and, from the 18th century onwards, wore a large white hat to distinguish themselves from other kitchen assistants where the head of the kitchen would be known as the ‘Master Cook’.
Influential Catering Professionals
The history and culture of catering professionals are at the heart of everything we do. Citreus Catering owes a lot of what it does to those who played a part in the development of classic cooking.
In our modern, interconnective world of international values and multicultural influences, catering professionals have access to an expanse of culinary ideas and a larger variety of foods, allowing us to evolve with a higher state of consciousness to consider new trends in the context of dishes.
On an elevated level and in the light of current knowledge – like music and visual arts – we are never static and, in the creative business of cooking, we forever seek new tastes and experiences; new venues and more exciting recipes for our guests to enjoy and recall with a deep sense of satisfaction.
More Reasons to Celebrate
Despite being a multilayered subject, what we do is simply about the food. Without the need for close attention, professional catering stands alone as something which is clearly inspirational and a pleasure to the senses. The best catering professionals prove themselves to be innovative, resilient and creative with a passion for food that shines through, regardless of the event or the location. The food of a great chef isn’t overshadowed by the grandeur of the event but it makes a great occasion more of a reason to celebrate.
Food-focused planners.
Outdoor Catering finger food
It may not be the first thing that comes to mind when planning an event but, regardless of the occasion, catering professionals are all about risk management.
To be able to make the occasion run smoothly and be as enjoyable and as relaxing as possible, you want to ensure that your professional catering team not only puts the quality on the table but also brings the guarantee of maintaining a high standard of hygiene. It goes without saying that poorly cooked food, cross-contamination and allergen ignorance should not be on the menu at the event. With all the relevant hygiene and safety certification in place, you have peace of mind and reassurance that catering professionals bring a first-class service that comes with safety guarantees to make it all right on the night.
With an uncompromising approach to quality, Citreus Catering is the perfect accompaniment to the table.
With over 60 years’ combined experience in the catering industry, Citreus is the professional catering team you can trust. Specialist catering professionals have worked at some of the biggest events in the country and often have a reputation for being one of the region’s leading catering companies. From football and rugby stadiums to music festivals and racecourses, true professionals have a culture of gastronomy at their fingertips to provide an unforgettable culinary experience at any planned event or social occasion.
The expertise of catering professionals is backed by all the requirements, with all the relevant qualifications and safety certificates in place to ensure a smooth culinary journey from the kitchen to the table.
Food is a necessity but professional catering is an art.
Just like the Citreus Catering team, a passion for food is developed at an early age, and good chefs are never short of expertise or ideas when it comes to the art of food. Catering professionals are always willing to share expert knowledge, they open the mind to new taste sensations and offer various solutions to suit the ambience, the surroundings, and the guest list.
And you shouldn’t have to worry about bringing in additional help because true catering professionals specialise in all courses.
Professional Catering Creativity
Catering is all about the planning to ensure that the presentation is just right, and the professionals have all the right culinary weaponry to execute a delicious feast for all.
When it comes to the first crunch, it’s the creativity that makes the difference and only experienced catering professionals will be able to bring the necessary creativity to the table.
They elevate the quality of the food to new levels so that the experience is unanticipated to the point that your guests will be mesmerised by how good catering can be.
The best teams assist you with the discovery of new flavours, various options, bespoke requirements, and the ability to pay attention to the finer details that really matter on the big day.
To recap…
The top 6 requirements to be a great catering professional:
Passion – to be good at anything, a desire to be the best and a love for what one does has to be at the top of the list. Great chefs are dedicated professionals and passionate about providing good food.
Stamina – commercial catering is hard work and if you can’t stand the heat, stay out of the kitchen.
Creativity – Albert Einstein once famously said that creativity is more important than knowledge. Well, that is certainly the case for the best catering professionals because they have creativity all wrapped up, deep fried like Spanish churros and set against a side salad with a choice of exquisite dressings.
Organisation – When it comes to multitasking, the top catering professionals are precision perfect experts. The best chefs are trained to ensure that the event goes to plan. At times, everything seems chaotic in the kitchen to the untrained eye but you can’t make an omelette without breaking a few eggs.
Commitment to quality – the best chefs are not content with just providing everything on time, the food has to be perfect. When that passion comes together with the creative element of cooking, and the event comes to a crescendo, nothing is more satisfying for a team of catering professionals to know that the hard work paid off and that the food will be remembered, revered, and discussed for years to come.
If you want to experience the skills of creative catering professionals, contact us and talk to us about your plans. www.citreuscatering.co.uk
It may not be the first thing that comes to mind when planning an event but, regardless of the occasion, professional catering is all about risk management.
To be able to make the occasion run smoothly and be as enjoyable and as relaxing as possible, you want to ensure that your professional catering team not only puts the quality on the table but also brings the guarantee of maintaining a high standard of hygiene.
It goes without saying that poorly cooked food, cross-contamination and allergen ignorance should not be on the menu at the event.
The Professional Catering Team you can Trust.Outdoor Catering cuisines
With over 60-years’ combined experience in the catering industry, Citreus is the professional catering team you can trust.
Specialising in professional catering, we have worked at some of the biggest events in the country and our reputation as one of the region’s leading catering companies precedes us.
From football and rugby stadiums to music festivals and racecourses, we have a culture of gastronomy at our fingertips to provide an unforgettable culinary experience at any planned public or social occasion.
Our professional catering expertise is backed by all the requirements, with all the relevant qualifications and safety certificates in place to ensure a smooth culinary journey from the kitchen to the table.
First-class safety first.
With all the relevant hygiene and safety certification in place, you have peace of mind and reassurance that our first-class service comes with a safety guarantee to make it all right on the night.
With an uncompromising approach to quality, Citreus Catering is the perfect accompaniment to the table.
Food is a necessity but professional catering is an art.
With a passion for food that developed at an early age, we are not short of expertise or ideas when it comes to the art of professional catering.
Here is a list of services provided by our professional catering team that all carry the guarantee of maintaining good hygiene practices: –
The bride isn’t the only one who can make a grand entrance on the day, our wedding catering service is designed to impress the eyes and satisfy the taste buds.
We believe that a good wedding catering company should be on point. The night is in the balance and it’s make-or-break for the professional wedding catering team, regardless of the surroundings.
As wedding catering professionals with a wealth of experience, we know good food and we build lasting relationships with our clients based on results.
We provide our expert knowledge, open the mind to new taste sensations, and offer various solutions to suit the ambience, the surroundings, and the guest list.
All Wedding Catering Courses Covered
We are one of the few professional catering companies that specialise in all courses, so you don’t have to worry about bringing in additional help for certain foods.
Professional Catering CreativityOutdoor Catering finger food
Wedding Catering is all about the planning to ensure that the presentation is just right, and we have all the right culinary weaponry to execute a delicious feast for all.
When it comes to the first crunch, it’s the creativity that makes the difference and only an experienced professional catering team will be able to bring the necessary creativity to the table.
We elevate the quality of the food to new levels so that the experience is unanticipated to the point that your guests will be mesmerised by how good wedding catering can be.
We assist you with the discovery of new flavours, various options, bespoke requirements, and the ability to pay attention to the finer details that really matter on the big day.
Professional Catering Sensations
We know good wedding catering food is carefully prepared and locally sourced, and we do not slice corners with quality. We can provide expert knowledge, open minds to new taste sensations, and offer various solutions to suit the ambience, the surroundings, and the guest list.
If you’re planning the big day, we’d love to hear about how we can provide the perfect wedding catering solution for your wedding day.
Hog Roasts & BBQs
Citreus Catering’s Hog Roasts and BBQs are all about the aromas, the ambience, the outdoor venue and – of course – the people.
BBQs always allow us to experiment with different meats and seafood, and we take great pleasure in exhibiting our skills and creativity on the outdoor flames.
Our legendary Hog Roasts and BBQs bring a unique flavour to the outdoor party atmosphere where we showcase our talent and lay the foundations for a memorable event.
A Taste for Hog Roasts and BBQs
We’ve always delivered the great taste of the outdoors with our hog roasts and BBQs, but it took some years before Early Man finally realised that the pig tastes better when it’s raised from the embers, and not thrown into them – https://www.alleventshogroast.co.uk/the-history-of-the-hog-roast/
Wild Boar were indigenous to Western Europe in the Middle Ages when the traditional spit-roast method of cooking consisted of a mounted pig on a pole, over a burning pit of sticks, supported by a timber framework.
Hog Roasts and BBQs are growing in popularity.
Growing in popularity, Hog Roasts were common in Edwardian and Victorian times to feed large numbers as the masses gathered at public events.
An ever-impressive focal point at an event, the beast crackles and pops as it is slowly cooked to the point where the scrumptious pork drops from the bone.
Modern-day Hog Roasts & BBQs
In these busy times, the most primitive forms of Hog Roasts and BBQs are outcooked by specially designed stainless-steel machines, powered by a small engine and propane gas to reduce the cooking time.
Don’t be put off by modern technology.
These machines are as equally impressive as the Saxon spit roasts when they cooked on their farms, and the flavour is equal to the times of the Renaissance period when the chefs of Florence were busy basting their pigs with orange juice and using nuts and herbs as stuffing.
After all, as the equipment advanced in kitchens, around the 18th century, it was the lack of room that dissuaded chefs from the idea of cooking the entire hog. This was where the butcher stepped in and provided conveniently sized portions to cook as a joint on smaller grills.
What awaits you on a day of Hog Roasts and BBQs?
What you can expect from a day of hog roasts and BBQs with Citreus Catering is all the splendour and spectacle of a medieval feast combined with the 21st-century knowledge and skill of a catering professional.
We have several ideas to put on the table but our delicious pork can be served on crusty baps with stuffing and apple and accompanied by a number of sauces and a variety of seasonal salads.
Plan with us.
If you are thinking about planning a hog roast or BBQ, we’d be delighted to hear from you.
We couldn’t recommend this element of our catering services more highly. It really is an exciting feast, fit for kings, weddings, festivals, and other outdoor events of various shapes and sizes.
They say that when you enjoy something; when you are in your element, you perform at your best.
Well, this can certainly be said about Citreus Catering’s event catering.
We love grand occasions. Regardless of the size, we adapt to the ambience with catering excellence to put on a show of delicious food and a fast, efficient, friendly service.
We are multi-layered in our approach and embrace new trends in the context of dishes. Not afraid of experimenting with new flavours, we make our own route on the road of cuisine and refuse to follow the motorway of mediocrity.
Event Catering SpecialistsOutdoor Catering with Citreus
Our cooking reflects customs of age and present-day eating habits and our work continues to be a source of inspiration for other event catering specialists.
Full Range Event Catering
With a repertoire of culinary skills, Citreus event catering is well-equipped and prepared for the crowds.
We cover a full range of event catering foods – canapes, street food, finger foods, hog roasts, buffets, international cuisines, BBQs and seasonal outdoor banquets – for huge or small celebrations at weddings, parties, festivals and corporate gatherings.
With an uncompromising approach to quality, Citreus Catering is the perfect accompaniment to your occasion.
Our locally sourced, authentic produce is a huge part of our event catering and becomes an integral part of a memorable day.
Our skills are always in high demand due to our commitment to excellence, cementing ourselves as an authority in the event catering industry, providing dining experiences at Royal Ascot, Cheltenham Race Festival, Wembley, Wimbledon and the British Golf Open.
Let’s start making memories.
Memories are made on the biggest occasions and Citreus Catering is here to make the memories while you and your guests relax and enjoy the feast.
If you have thought about planning an event and you want to see us at our best, let’s talk about making memories.
Crew Catering
Happy being on the road, we love being part of the team at Citreus Catering, and our crew catering service ensures that the workers won’t go hungry.
Lights, Cameras, Crew Catering Action.
We’ve got a place for you on set with Citreus Crew Catering and it’s wholesome and delicious food all wrapped up in one delicious 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.
Working primarily in and around the East Midlands, we are multi-award-winning catering specialists from Nottingham, with a combined experience of over 60 years.
Whatever your gig, our crew catering service delivers the Citreus Catering seal of approval every time.
A Crew Catering Reputation
Working at some of the biggest events in the country, our reputation as one of the region’s leading catering companies continues to grow each year with our crew catering services.
Always prepared, we are aware that people have different tastes and dietary requirements but, with such a wealth of experience, we are able to develop specific menus as and when required., to tight deadlines and against the elements.
Working to tight deadlines and often against the elements, Citreus Catering welcomes the challenge to bring our culinary expertise to the table at any time, day or night.
Who are we?
Specialising in wedding receptions, corporate events and crew catering, we have a tasty history and a culture of gastronomy at our heart.
In a world of accessible international cuisines and multicultural influences, we owe our skills to those who played a fundamental role in the development of classic cuisines and the art of catering.
Never static, like the set on a movie or a stage at a music festival, our cuisine never ceases to evolve and our work is a source of inspiration for others.
From intimate gatherings to elaborate feasts, we are multi-layered in our approach and we embrace new trends in the context of dishes.
Speak to us about how our catering crew can cater for your crew with Citreus Crew Catering.
Experienced, efficient, and creative, we are never short of imagination in the kitchen when it comes to catering for hot and cold buffets.
Fingers or Forks
Whether using fingers or forks on disposable plates or quality crockery, we’ve got a full range of catering ideas for hot and cold buffets for your special occasion.
Wrapped or topped, small or large, and regardless of the occasion, the plates will be filled with flavoursome food.
From our sandwich and canape selections that are vast and diverse – covering a wide range of options such as meat, salad, vegetarian, gluten-free and seafood – to a range of pastries, pasties, pies, chillies, curries, soups, roasts and homemade desserts, we have something to suit all tastes and dietary requirements.
Hot and cold buffets: a warming affair or a cool vibe.
Our passion for food and our event experience means that we have the skills in our repertoire to make any occasion a memorable occasion.
Skilled and experienced, our hot and cold buffets adapt and reflect the occasion.
If you are looking for a relaxed ambience or a bouncing birthday bash, we can adapt to the environment. Our hot and cold buffets are ideal for life celebrations at funerals, corporate events or just an excuse to party.
We have an abundance of ideas and we lay the flavours out like an international food festival.
Hot or cold buffets can be healthy or decadent, consist of cheese boards, Moroccan flavours, Indian spice, a Caribbean kick or Spanish-inspired cuisine that is both tasty and efficient.
Pleasure on a PlateHospitality and weddings
Using only the finest produce that nature has to offer, our hot and cold buffets are not compromised by cutting corners with cheap, perished products, we aim high to place nutrition and pleasure on a plate, each and every time.
Wherever possible, we locally source the highest quality fresh food and use our creativity to provide a feast for every taste and occasion.
Environmentally conscious, we believe in long-term food security, sustainability of the planet and sustenance on the plate.
Corporate Catering
It’s business as usual for Citreus Catering as we continue to inspire with our brand of creative corporate catering.
Based in the East Midlands, we are at the core of the UK’s £70 billion events industry where a significant proportion is attributed to corporate catering, and over 700,000 have been created – https://en.wikipedia.org/wiki/Catering
For one day or more, we set our culinary stall at events, hospitality and social occasions that are organized by a business entity.
With a target audience that is not limited to employees, stakeholders, board members and potential clients, we have professional chefs on hand to skillfully present the finest cuisines to the event’s attendees.
At the business end of Corporate Catering
So you can get on with the business end of the event, we take care of the crowds with the business of skillfully preparing quality food.
With a wealth of experience and a repertoire of culinary skills, Citreus corporate catering is well-equipped and prepared for the business crowds.
Corporate Catering SpecialistsOutdoor eating with Citreus this summer
Our cooking reflects customs of age and present-day eating habits and our work continues to be a source of inspiration for other corporate catering professionals.
We cover a full range of corporate catering foods – canapes, street food, finger foods, buffets, international cuisines, BBQs and seasonal outdoor banquets – for huge or small events.
With an uncompromising approach to quality, Citreus Catering is the right candidate for the job and the perfect accompaniment to your corporate event.
Canapé Receptions
There is no shortage of excitement at one of our canapé receptions
Citreus canapé receptions are more than just an event that serves a type of small, decorative hors d’oeuvre, we bring the flavours and the flair to make the event a memorable one.
Our combined 60-years’ skill and experience take canapé receptions to a whole new level of taste and excellence.
With bespoke catering, we can really get our creative juices flowing and start to play with the menu.
Citreus canapé receptions are often the highlight of the menu with guests eager to sample our tasty toppings for bread, toast, puff pastry, or crackers that can often be eaten in one bite.
Wrapped and topped with an unlimited amount of ideas, our only restriction is Mother Nature herself. The best chefs know the benefits that come from choosing locally sourced food that is harvested close to the kitchen, and our canapé receptions are not an exception to that rule.
We are dedicated professionals who are aware that caterers are as good as their last meal, and so this is why we always strive to make every occasion our best. We will not compromise quality for quantity and we take our local produce very seriously to deliver taste and satisfaction with each and every one of our canapé receptions.
Our canape receptions selection can take you across the ocean with flavours of the Caribbean, to the taste of the middle east, North Africa, the Mediterranean, and leave you with the sensations of Japan and Hawaii.
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.
To be able to fully deliver on our promise, as specialists in canapé receptions, we hear exactly what our clients want for their guests and we bring it to the table with mouth-watering results.
The platinum jubilee paved the way for street parties this year but, generally, as a country that sits in the middle of the North Atlantic, too much of our lives are spent indoors.
When the time arrives to enjoy the outdoors, Citreus Catering likes to put on a show. As outdoor catering specialists, summer is the pinnacle of our year and this is where we thrive.
Wherever possible, we locally source the highest quality food and use our creativity to provide a feast of outdoor catering services.
Like many things in life, the balmy summer evenings are limited so let’s not waste any more time and give you a taste of summer and a flavour of what’s in store for outdoor catering with Citreus Catering.
The Benefits of Outdoor Catering
Before the menu arrives, before we jump into the canapés, the craft beer, the tacos station and all the key ingredients that go to make outside catering the golden experience that it truly is, let’s take a look at the 5 benefits of just being outdoors.
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.
1. Boosts Energy – the reason why we feel so alive is that the verdant surroundings actually boost our energy levels.
2. Increases Happiness – we all need a little happiness in our lives and being outside can have a positive effect on the mind.
3. 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.
4. 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.
5. 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 7 great ideas for outdoor catering with Citreus this summer:
1. 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 21st-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.
Outdoor eating with Citreus this summer
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.
Speak to us about catering for all tastes.
2. Coffee Bar
And we’re not talking about sachets of Nescafe with UHT milk either.
Whether your event is in a muddy field or a packed marquee, coffee is an event winner and it always pulls in the crowds.
Using quality coffee with 3 – 4 varieties, speciality tea blends, and Belgian hot chocolate will be enough to satisfy your guests’ caffeine requirements.
A coffee bar is a great way to appease the designated drivers at the wedding and divert attention away from the alcohol when it’s time to call the Taxis.
There is plenty to do around the theme of coffee. With beans roasted especially for the event, you can provide branded cups as memorabilia and accompany the coffee with extras such as cupcakes and baked treats.
The possibilities are endless with the crazy world of coffee and, did you know, you don’t have to drink it to enjoy coffee?
There is now such a thing as ‘latte art’ – yeah, really – where coffee experts have a go at making their own unique designs in the milky froth.
You could encourage a drunk uncle to have a go with a flat white and then ask a D-list celebrity such as Timmy Mallet, David Hasselhoff or Vanilla Iced-tea to attend the event and judge the result. It will either make a memorable picture in the wedding album or an unforgettable trip to A & E.
3. Craft Beer Smoothies – Craft or microbrewing has seen a reemergence over the last decade or so, and craft beer smoothies are a unique spin on the idea of small, independent brewing that places particular emphasis on a fruity flavour and extra vitamins.
We are big fans of quality and diversity and nothing is more diverse than beer smoothies.
Is it just a fad or is it a great addition to a Citreus Catering event?
The idea of adding fruit to beer sounds almost as objectionable as cold-filtered real ale or adding a slice of lemon to a pint of Guinness.
But, hear me out, it actually works.
It really is about adding the fruit. The more fruit that is added, the more potential there is for a unique burst of flavour with the added kick of alcohol.
It’s pulpy but it’s not like drinking chunks of fruit in an IPA.
More than a cocktail, all the fruit sugar is fermented out of the puree before milk sugar is added for a creamy taste and texture that is associated with a good, full-flavoured pint of ale.
It literally is like drinking a smoothie and so it is always advisable to check the ABV (alcohol by volume) on an addictive favourite… because the hangover could get messy.
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.
5. 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/
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/.
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.
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.
With Easter at our backs and spring in our faces, we shall be turning our attention to outdoor eating and the optimism that the month of May brings to the table.
This summer you can expect Citreus Catering to serve some of the finest cuisines at some of the most impressive outdoor locations in the region.
The garden centres have started to elevate the price of furniture for outdoor eating, and recent weeks have definitely been filled with the feeling of spring.
The blossom is on the trees, there has been a buzz outside cafes and eateries on warm afternoons, and we are finally shedding the layers of clothing that have kept us warm throughout the long, drawn-out winter.
Catering for all seasons.
Think of summers from the past, and the way people respond to eating outdoors, with love and happiness drifting in on the floral breeze. As catering professionals, we appreciate nothing more than the smell of homecooked food on a balmy summer’s evening.
We have a history of adapting to the seasons as we anticipate an increase in weddings and outdoor events over the coming months – our busiest time of the year.
As the UK begins to introduce more of its homegrown produce, we will naturally take advantage of this fresh, locally sourced summer food and complement our menus with the best of what this country has to offer.
When the sun shines, outdoor eating does too.
Everyone knows the weather can make all the difference to a wedding or outdoor catering event. Our vast experience allows us to cater for all venues, regardless of the weather, but our summer catering really does shine through when the sun is out.
As the juices flow through our succulent barbecue meats so does our creativity, bringing taste and ambience to a host of occasions.
This is what to expect from outdoor eating with Citreus Catering this summer:
May 2nd is World Tuna Day and we couldn’t do a blog about outdoor eating and disregard this sparsely distributed, streamline steak.
Sadly, it hasn’t missed our attention that numbers of tuna are now severely depleted – especially Bluefin – as they have been illegally overfished to the point of near-extinction, especially by Japanese fishermen who are supplying a demand for high-end sushi. However, the versatility of grilled tuna still means that it’s a popular choice on a summer menu.
Tuna can be grilled or lightly steamed on the barbecue in foil, with garlic, oils and herbs. The protein-rich, sleek meat of the tuna ranges in colour from pink to bright red – as opposed to the bright white we experience when cooking with most fish – which is derived from myoglobin, an oxygen binding molecule.
We like to experiment with a variety of species on our barbecue, including trout, red snapper, sea bass, and more robust species such as salmon, mackerel and halibut.
Often overlooked in favour of burgers and chicken, cooking with fish on a barbecue can be so rewarding. Fish tastes sublime when cooked properly and accompanied by mouthwatering sauces and sides. Not only that, in an economy of rising prices, fish is still affordable and rarely requires much preparation.
If you think that a whole salmon firing away on the coals looks medieval, nothing looks more impressively primitive than a hog roast; a spectacular sight that tastes so good.
It’s not as simple as it looks either. Even early man was getting it all wrong for several hundred years until he realised that the pig tastes much better when elevated above the flames and not placed on them.
You will need a good butcher, the proper equipment, plenty of time to prepare – we are talking the whole beast here over a firepit, not just a few chops on the BBQ – and an experienced catering team to ensure that the night goes according to plan.
The day celebrates Mexico’s victory over a Napoleon-led French Empire in 1862 and is now more widely celebrated in the US than in Mexico.
If you want an excuse to party on May 5th, try Mexico’s true national dish with your alcoholic beverages: mole.
No, not a small subterranean mammal but a sauce/marinade that generally accompanies beef to make a stew. Mole consists of fruit, nuts, chilli peppers, cumin, cinnamon and black pepper.
Houmus, or Hummus, is a word that didn’t appear in the English language until the middle of the last century which, as it is a fairly recent word, maybe the reason why nobody can agree on its spelling. I’ve gone with ‘Houmus’ on this occasion which is apparently the most commonly used variant in British supermarkets… but I’m not promising to stick with it forever.
However, this vegetarian chickpea-based dip has taken the world by storm with its versatility and variations to suit virtually any palate. Traditionally eaten with pita or flatbread in Egypt, where it is said to have evolved from a hot sauce made as a stew, houmus can be eaten at any time of the day and constitutes a main meal or a snack.
Humous is ideal for outdoor eating as an appetiser, it can be combined with a multitude of interesting foods, and it comes with the added bonus of being notably nutritious and protein-packed.
Also, if you find your Houmus a tad bland, the alcohol companies will certainly advocate that you wash it down with a toxic but tasty mix to celebrate World Cocktail Day, on the same day. The global celebration marks the first definition of a cocktail on 13th May, 1806 – https://en.wikipedia.org/wiki/World_Cocktail_Day
…and we’ll drink to that.
This month’s food calendar conveniently has a few dates in place which can be combined with another, and Houmus is certainly one which could be part of National Vegetarian Week, starting 16th May.
As we have started this blog by advertising our delight at throwing something’s flesh on an open flame, it would be rather awkward if we went into the vegetarian aspect of the month in much detail.
In fact, if you decide that only brief periods of meat-free eating are enough, you can always look forward to National BBQ Week – a week later, beginning May 30th and running into the late spring month of June – and, just prior, National Hamburger Day, on May 28th.
Having mentioned that, if the weather permits, you could actually celebrate barbecue week, two days earlier, by going into an extended run with burgers.
Outdoor Eating Delight.
While the barbecues and meaty activities are firing away, we have a slice of British Sandwich Week to breeze us into June. Starting on May 22nd, a day after International Tea Day (May 21st), nothing sounds more delightfully British than afternoon tea on the lawn with sandwiches.
All we need is a bowl of strawberries at a tennis tournament and we are almost reminded of our shameful colonial past.
The British sandwich has been celebrated since 1990, and it’s a date dedicated to all the industries involved in the food industry. Check out the website for some fresh sarnie ideas -https://www.britishsandwichweek.com/
Dip your biscuit
We’ve had the day for tea and now the biscuit joins us in celebration just before the country fires up its barbecues. May 29th is a day to celebrate the humble biscuit. It’s not a recent thing – as some might believe – the biscuit has a long and interesting history.
Not quite as old as Chinese tea, the biscuit has been a favourite of ancient Egyptian sailors who needed sustenance before a voyage and Roman soldiers who required an energy boost before going into brutal battle.
The biscuit has been around long before us and it will certainly outlive us… and probably be found by an alien race who discover an old pack of Bourbons from the 1970s, in a pensioner’s tin at the back of a pantry.
So, if you want to join us this summer, you can dip your biscuit in celebration at one of our many catering events, later this year. We’d love to see you there.
And, unless you’ve been spending the last ten years in a nuclear bunker, it’s also the most expensive option. When you consider the price difference, it’s almost as if it’s some kind of food conspiracy.
Fruit, vegetables, fuel, council tax and now even water. Yes, the pre-requisite of life also carries a hefty price in a highly competitive, commercial world: expensive to those who can’t afford it; cheap to those with a tax haven.
Not to worry though, if you’re hungry you can still get great deals on junk food and eat stuff that is detrimental to your vital organs.
If I were of a more cynical nature and didn’t know any better, I would assume that the UK’s cost of living reflects the desire of power-hungry corporations and a detached right-wing government that is intent on crushing the lower classes……..or is that just me?
It’s not even a debate – locally sourced food is better.
Those who know about good food will agree implicitly that locally sourced food is the best option and they will not be swayed and affected by doubt.
It’s not even open for debate in the minds of those who know good food when they eat it. The best chefs are well aware of the benefits that come from choosing locally sourced food that is harvested close to the kitchen.
The evidence is empirical but, unfortunately, not everyone is aware of the ramifications associated with transporting food across large continents.
Here is our take on why locally sourced food is better:
What are the benefits of locally sourced food?
If I first start by explaining why the antithesis of locally sourced food – food that is processed for the sake of a supermarket shelf life – is so unnatural and unhealthy, we can begin to appreciate the alternative option a little bit more.
Everyone is living longer these days, it’s a fact. And if you have ever heard the older generation speak of a time when only certain fruits and vegetables were available to eat at certain times of the year, you will understand that, for the majority of their lives, these people weren’t relying on bland Israeli strawberries and overpriced Spanish greens to survive.
Anyone alive today, born before WWII, will have eaten organic, locally sourced food. The food would have been grown on a local farm at a time determined by the seasons and not by the Walmart family.
We are at the mercy of the miserable seasons in the UK but it’s a natural process. Nature recognises that after a winter of warm, stodgy food, springtime leaves and fresh summer fruits helps our body to function in accordance with the phenomena of the physical world.
The balance begins when water-dense fruit and vegetables become readily available. Watermelons, strawberries, peaches, peppers, celery and broccoli help to keep us hydrated in the summer months by detoxing and filtering the kidneys, thus restoring the body’s pH levels.
Eating in this way is working in accordance with nature and not against it. By forcing pollination under chemical duress, using artificial conditions, the end result may appear picture-perfect – an Instagram specimen – but, in reality, the product tastes as bland as a copper coin and has an equally disappointing nutritional value.
It’s a case of accepting this seasonal transition or living nearer the tropics where the olive and grape grow freely, without harsh frosts and short summers.
The supermarket’s main concern is profit above people and they don’t care if the nutritional benefits of its food are compromised. To keep prices attractively low and ensure that the shelves are well-stocked all year round, supermarkets must transport food over vast distances and often place it in temperature-controlled distribution centres before making it onto the shop floor, to be shelved by minimum wage workers.
The time, the journey, and the conditions all weigh heavily on the nutritional value of the product. Ripe fruits and vegetables contain the most nutrients and the long-distance element amounts to one thing: diminishment.
The big companies can shine it up as much as they like – documenting how the conditions are perfect for globalisation and they are picked at just the right time – but the fact remains, as soon as a plant is picked, cells begin to shrink, compromising the nutritional value.
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.
Strawberry fields forever deadly.
Take the humble strawberry for instance. Compare the sweet British strawberry in early July with its winter cousin. There is no competition; they’re not even in the same league.
Following the invasion of Ukraine, nothing has highlighted Britain’s reliance on other countries more than the petrol crisis, and Britain is at the mercy of foreign policies until we continue to move towards local sustainability.
Keep the money coming into the economy.
Buying locally 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.
So, when you imagine a large, dank island in the middle of the North Atlantic Ocean, with a climate perfect for ducks, you would speculate that the island would perhaps, in the 21st century, be moving somewhere close to self-sufficiency.
Despite voting to leave the EU in 2016, the UK relies heavily on the rest of Europe to provide over 40% of its food – https://www.foodsecurity.ac.uk/challenge/uk-threat/- and appears listlessly resigned to relying on everyone else in the world for everything else in the world.
As well as food, the UK imports foreign labour and just about every commodity you can possibly imagine.
We are at the mercy of murderous dictators, greedy tycoons and power-hungry politicians who would rather shake hands with decadent foreign royalty than work with local people.
The 3rd most populated island in the world is where everything from petrol, grains, toilet paper, pasta and peppers appear to be beyond its capacity to produce at home.
Britain relies heavily on every other country for stuff that can be produced at home and, whatever the agenda of other countries, we have to pay the price at the pump.
Every time we import something, money leaves the local economy and we move further away from sustainable self-sufficiency.
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.
Locally sourced food likely organic.
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
It’s the winter that is killing us.
It’s almost time to take advantage. We are coming into spring now and, during the summer months, the UK has the ability to produce all its tomatoes, strawberries, greens, blackberries and raspberries. However, by January, we suffer miserably again and are forced to import about 90% of these products from the EU.
We can’t tow the island into the tropics and control our climate – only global warming can do that – but, until then, we can encourage more self-sufficiency by buying locally sourced products as and when we need them.
To conclude:
In case you weren’t reading, here are five valid reasons to eat locally sourced foods:
Five reasons why locally sourced food is better:
Healthier – the organic aspect means that we are consuming fewer harmful chemicals and the freshness of the product equates to a higher nutritional value.
Taste – the flavour is not compromised because the food is fresher and grown under natural conditions; not forced to look picture-perfect with artificial enhancements for commercial gain.
Environment – buying locally reduces the carbon footprint.
Economy – buying locally sourced food benefits the local economy and does not move money away from our shores.
Supermarkets – whilst convenient, the supermarkets are putting profit before people and are only concerned with feeding a healthy bank account and not a healthy population.
This month we delve a little deeper into the expansion of the British hospitality industry and take a look at some of the fascinating venues that will be on hand to deal with an influx of wedding guests later this year.
Derived from the Latin word hospes, meaning ‘host’ or ‘stranger’, hospitality is basically the business of welcoming strangers and giving them something to eat.
Depending on the relationship between the host and the stranger/guest, we can then determine the standard of hospitality by how satisfied everyone is after dining.
Hospitality and the hostile beginnings.
The word ‘hospitality’ is linked to a collection of nouns, such as ‘host’, ‘hotel’, ‘hostel’, ‘hospice’, ‘hospital’ (meaning ‘bed chamber’) and also ‘hostile’.
Perhaps during a very cynical and pessimistic time, all strangers were once considered hostile until they had proven themselves to be worthy guests.
There was a certain protocol to adhere to, but I imagine that even Oliver Reed and George Best would have been considered polite and reserved customers in the 15th Century. In fact, Lottery winner and King of the Chavs, Mikey Carroll, would probably have been the warm-up act.
But long before signs were required to remind people how to treat members of staff, being physically removed from the premises and beaten in the street was a casual warning to other guests that ill behaviour was not to be tolerated.
Are you not entertained?
In Ancient Greece, the emphasis on quality was squarely placed at the hands of the host who was expected to entertain and ensure that all the guests’ needs were substantially met.
An inn with a host who harboured a willingness to serve and feed guests often indicated its intentions by erecting a depiction of a boar’s head on a platter, usually above the entrance. It was later commonplace to name relevant establishments ‘The Boar’s Head’ or ‘The Wild Boar’ as a clear, more prominent statement of the inn’s services.
This was a clear indication that the facility assisted and protected strangers whilst travelling – a precursor to the faded VISA sign alongside a picture of a cooked breakfast, outside a cheap B&B in Lanzarote.
Fawlty hospitality.
To the vast majority of hoteliers and catering professionals, it seems rather perplexing how some businesses are still unable to grasp the idea of good hospitality.
For those who have never suffered at the hands of a tense, ill-mannered or incompetent host, we must remind you that Basil Fawlty was actually based on a real person.
It’s not as if welcoming people into one’s home and being nice is anything new, even religious scriptures had plenty to say about it.
A Bible in one hand and a gun in the other.
In Christianity, hospitality is deemed to be a virtue. Jesus reminded of sympathy for strangers and said, “Those who welcome a stranger also welcome me.” – Obviously, the drunk and obnoxious owner at a rundown B&B in the Peak District, who greeted guests with a shotgun on a dark, stormy night, late in the winter of 1972, had mislaid that particular quotation.
Muslims are also obliged to treat their guests with kindness and peace…… and perhaps not place the rowdy group of men on a stag weekend next to the family room with two young children.
In Judaism, the Hebrew practice called Hachnasat Orchim means ‘welcoming guests’. As in ancient Greece, expectations were high for the Jewish host to provide nourishment, comfort and entertainment.
Abraham even considered hospitality to be greater than communion with God……as long as the wine continued to flow.
“It’s alright, the hospitality is Kosher”.
Roman emperor Julian once ordered the establishment of hostels to refer to the example of the Jews: “In whose midst no stranger goes uncared for.”
Even in the worst of times, every Jewish community had an obligation to provide food and lodging for any traveller, without discrimination. And, in just a few words, regardless of religion or belief system, there endeth something that all of mankind can profoundly appreciate.
Bread and Circus.
Although the Roman amphitheatres amalgamated free food, survival and entertainment into one gruesome gladiatorial event, fortunately, today, hospitality is less to do with protection against slaughter and is better associated with etiquette and musical entertainment.
Despite the lack of free food, hospitality is often seen as a paradoxical situation in which some names are on the list and others are not, sadly, just for the sake of privilege.
Hospitality for Weddings.
This year, the hospitality industry will have to be at the top of its game if it wants to welcome and impress guests during an influx of weddings.
Although marriages have been on a decline over the last few decades, following the worldwide pandemic, weddings are likely to increase by over 200%, with most venues already booked up for the next couple of years.
The wedding market is worth a staggering £7.5billion to the British economy and about £5billion of that will be recuperated somewhere over the next few years due to an abundance of cancellations in 2020.
Here are some more interesting facts that have emerged:
We all know that a good wedding isn’t just about a happy bride and groom, the planner always worries that the guests will not be properly catered for and that the wedding will not be deemed a memorable success that lingers in the hearts and minds of those who attended.
I thought it was just me who wanted a quick ceremony and an open bar but, no, it’s up there in the top 20 tips of how to impress the guests.
For sure, the guests are there to see the happy couple get married but, if it’s a long day, they want to be comfortable and entertained, which usually means they hunger for good food, excellent wine, and short speeches.
Of course, this all comes at a pretty penny. However, at the end of the night, when the newlyweds make their memorable exit into the sunset, it comes as a consultation if the party was initially started with a grand entrance at the right venue, with a caterer who mixed good ideas with tasty produce.
Perfect Hospitality.
The aspect of hospitality in which people most look up to is the food, and this is the area where perfection should be on the main menu.
There are no excuses for half-measures here. A good catering company should be on point. The night is in the balance and it’s make-or-break for the caterers, regardless of the surroundings.
The best caterers know good food and they can build lasting relationships with their clients. They can provide their expert knowledge, open the mind to new taste sensations, and offer various solutions to suit the ambience, the surroundings, and the guest list.
Few catering companies specialise in all courses, so it’s important to discuss with your caterer where their strengths will unfold on the night.
Food Presentation.
Any good planner will tell you: weddings are all about the presentation; it’s the creativity that makes the difference.
Only an experienced catering team will be able to bring the necessary creativity to the table, elevating the quality, assisting you with the discovery of new flavours, various options, bespoke requirements, and the ability to pay attention to the finer details that really matter on the big day.
Once you’ve got your experienced catering team, where do you take them?
6 wedding venues for local hospitality.
Here is a selection of 6 wedding venues with a reputation for hospitality, in and around the Nottinghamshire area, to help provide inspiration and get your wedding party booked.
Wollaton Hall
Now the fictional home of Bruce Wayne, if you are looking for a venue with stunning views and grand architectural design, Wollaton Hall has it all.
Ideal at any time of year, the top floor plays host to panoramic views across 500 acres of pristine parkland, and the back lawn is a wonderfully relaxing sunspot in the warm summer months.
There is no shortage of intimate rooms at Wollaton Hall, and the outdoor spaces here make great wedding pics.
A dedicated team is also at hand with a list of recommended suppliers to ensure that everyone is catered for at this beautiful, Grade I listed building on the edge of Nottingham’s city centre.
With a version of hospitality that is warm and inviting, Stapleford Park, near Melton Mowbray, is a 17th-century dwelling where luxury unfolds and bridal dreams are a reality.
The main building is elegance personified. It sits against a backdrop of sublime, landscaped gardens and can host up to 180 guests.
It has a Tudor wing, a heated pool, a steam room, jacuzzi, sauna – its very own sheltered church – an intimate library bar with an open fireplace, archery, and a falconry experience for those who like to see lunch captured by talon.
Speaking of lunch, the dining experience here is exquisite with the option to use your own catering professional or choose the resident Head Chef who can pave the way with locally sourced culinary delights.
So self-assured of its hospitality, this elegant house and luxury spa hotel even quotes Virginia Wolf’s apt dining reference on the website – “One cannot think well, love well, sleep well, if one has not dined well.”
The rooms are so comfortable and the curtains are so thick that they could deflect a bullet and facilitate oversleeping.
If you want a touch of luxury on a smaller scale, Cockliffe Country House, located in the heart of the Nottinghamshire countryside, is the perfect location for a celebration.
The accommodation is amazing with 11 themed rooms to choose from, all uniquely decorated to a very high, luxurious standard.
Originally built as two cottages, the properties were extended to make a farm in 1725, producing Woodcocks for the local shoot, before the time of the hedonistic Seeley family – renowned for their generous partying hospitality – who converted the farm into a hunting lodge, with Churchill and King Edward VIII being amongst the esteemed guests prior to WWII.
The Seeley Estate was liquidated mid-century and the property has been both a private dwelling and a public Heritage Centre.
From 1995 onwards, the focus of the business has been on weddings and, with the additional refurbishments, this unique property has been at the forefront of a magnificent private dining experience ever since, with the exclusive banqueting facilities set in a truly idyllic location.
If you are planning a summer wedding, Fillongley Hall is the perfect sunshine venue.
Just outside of the East Midlands sits a grade II listed building in 85 acres of splendid Warwickshire countryside.
From May until September, up to 200 guests can enjoy an exclusive marquee wedding event on the grounds of this 19th-century building.
With a recommended list of caterers that includes Citreus Catering, the only choice left is where to stay for the night.
There is the luxury honeymoon suite in a converted stable, a 5 bedroomed cottage with a communal kitchen and lounge, and a self-contained Gatehouse with 2 bedrooms that has its own hot tub.
But, for the complete outdoor wedding experience, the magnum opus has to be the glamping village (soon to harbour glamping pods) with all the necessary facilities and a log-fired hot tub upon request.
If you can catch the weather, Fillongley Hall is an experience beyond the luxury. Here is the website with some interesting facts about this unique event: https://fillongley-hall.co.uk/about/
Keythorpe Manor
Another venue that helps to reflect one’s own individuality is Keythorpe Manor, by the rolling hills of the South Leicestershire countryside.
Again, similar to Fillongley Hall, the Manor hosts a marquee event in the summer that has an outdoor bar, a traditionally primitive Hog Roast and a two bedroomed cottage.
Plus, there is the opportunity to customise your event even further as the surroundings provide a sublime countryside space for you to work with and use as a blank canvas.
A farm, a country house, and now a unique wedding venue.
Swancar has an events team that helps to coordinate the wedding day into an exciting and memorable occasion.
It’s a deceptive space and, without question, a great wedding location for all the family.
The grounds are certainly spacious – the drive from the main road through the 250 acres of countryside is like something from a period drama – and despite the rustic charm of the place, seating areas are well lit, there is a modern twist throughout that works well with the original aesthetic, and I’m pleased to say that the bars are stocked to a superfluous, international standard.
Even Hemmingway would’ve supped here (Alas, the bar is not open to the public).
The photo album in reception tells a great story of past events here, in and around the surrounding fields. And, if you are lucky enough to book a place, there is a good choice of stylish accommodation with lovely views, overlooking Trowell Moor.
With quality food and a dedicated team of planners, newlyweds can make their own story here at this exclusive resort, a stone’s throw away from Wollaton, on the edge of the Nottingham city boundary.
You might see us out and about this year, providing our dedicated professional catering service at weddings and events. Remember, celebrations are only half-full without good food.
If you have any plans to get married or arrange a future celebration, please don’t hesitate to seek our advice and allow us the opportunity to turn your dreams into a reality –
It’s that time again and we are inevitably going to be talking turkey, so let’s dive into the festive spirit and get creative this Christmas with Citreus Catering.
The trees up, the Bublé album has been on a loop for a week, the kids have made a list of demands, and the family is deliberating who is going to give Grandad a lift home on Christmas Day. T
Although turkey remains by far the most popular meat at the Christmas table shorturl.at/ntwWX, the nutritional value of the bountiful beast is often overlooked and it has been subject to some bad publicity over recent years with some referring to the ‘bootiful’ bird as bland and tasteless.
Turkey is the most popular meat at Christmas.
Since the 1700s, the turkey gradually replaced the goose as Britain’s favourite Christmas cull. Over time, it has gradually become the Lionel Messi of the Christmas dinner table: it’s comfortably regarded as the best by over half the population but it still maintains a reputation for having no personality.
We generally expect the same kind of thing at Christmas – Queen’s speech, 80s sitcoms, drinks in the local before dinner, Mum doing all the cooking, turkey and the trimmings, sherry trifle, elderly relatives asleep by the fire before 4 pm – and that is probably because the evolution of the Christmas dinner is caught in a perpetual loop of family tradition.
That’s all fine but it doesn’t mean that the big bird has to be bland.
Turkey Origins.
Higher in protein than chicken and commonly consumed just once a year, it’s an interesting fact that the reason for the turkey appearing on the first French dinner table was to celebrate a wedding.
Turkey was the main part of the marriage feast when Charles IX of France wed Elisabeth of Austria in 1570, but it wasn’t frequently used for cooking until about 60 years later.
As well as Christmas, turkey is also associated with Thanksgiving Day in the United States. This is because the sheer abundance of native wild turkeys saved the first colonists from starvation.
Europeans first discovered turkeys in Mexico and they called it the ‘Indian Chicken’ – “Hey, everyone, it tastes like chicken!” Spanish conquerors thought they were still in the Indies at the time, hence the French word for turkey being dindonneau, a contraction of poule d’indes.
Trouble-free turkey tips.
‘twas the night before Christmas and organisation is the key.
Don’t get in a turkey twist this Christmas by leaving everything to the last minute, give yourself extra time and the space you need to prep and to think how you can get creative this Christmas. Distract excited kids for an hour or two on Christmas Eve by getting them involved too – peeling and sorting the veg, setting the table, pouring Santa’s sherry. Many hands make light work an’ all that.
Turn things upside down
A good turkey should be young and plump, short-necked with a supple windpipe, and it’s easier to carve if the wishbone has been removed.
A great tip for cooking the turkey is to roast it upside down. It certainly sounds unorthodox but just think about it for a minute. It’s all about moisture and flavour, and if you cook the turkey upside down for an hour, all the juices will flow into the breast, adding succulent flavour where needed.
Remember the advert about the turkey ruining Christmas? Ensure that you allow 20 minutes of roasting per 450g (1 lb in old money), ideally at 16 ֯C (325֯F, Gas mark 3) to avoid any trouble from your bird.
Continuing the subject of flavours, add season under the skin with butter, rosemary, cumin, or Italian seasoning, and season the outside with garlic, olive oil, salt, and other favourites.
You can even baste with butter, beer, wine or juice every hour.
The legs take the longest to cook so it is advisable to remove the legs and cook them for 30-minutes before the rest.
Stuff it.
Stuffing has taken a bit of a back seat over the last 20 years but, having said that, a lot of the traditional ingredients still work well with turkey.
Keep breadcrumbs to a minimum and don’t over-stuff the beast. Use dessert apples, oranges, wild mushrooms, chestnuts and rosemary to help penetrate deep down into the meat.
The Crown.
If you are opting for a crown this Christmas – as many people do these days – remember to royally roast it with bacon strips to turn up the intensity, and ask your butcher for some turkey bones to use for stock.
Regularly add the juices to introduce moisture while it’s cooking, and cover with foil if it starts to brown.
Serve with the strained cooking juices and garnish with watercress.
Roast Potatoes.
About 85% of us will be having roast potatoes with our Christmas dinner this year and it’s vitally important that you get the oil hot if you want that tasty crunch.
Coconut oil is perfect for adding extra crunch
video but goose fat gives the best flavour, with butter being the best vegetarian option.
We like roasted veg at Citreus, it always works well with turkey. Don’t crisscross the sprouts either because it causes them to retain too much moisture and, when catering for large families, arrange the food like a carvery to allow guests to help themselves and relieve the stress of serving.
You could go retro with glazed salmon or mix it up a bit with rare roast beef and mustard, or play it safe by introducing chicken satay skewers as a light snack.
Whatever your plans are, we hope you enjoy your food with good company and we wish you all a very Merry Christmas. We hope to see you all again in the new year and don’t forget to let us know if you need professional catering assistance for a celebration in 2022 – https://www.citreuscatering.co.uk/contact-us/
Best wishes from everyone at Citreus Catering and don’t forget to get creative this Christmas.
Great news folks, we are back behind the stoves and brining you some tasty 4 course menus every week to enjoy at home with your loved one for that special celebration or just for the love of amazing food!
We will publish a seasonal, tasty 4 course menu every week at 8pm on our social media sites for you to be able to order that weekend for your enjoyment.
All our suppliers are still on board from our 8 years of private dining whom always choose the best ingredients for us to produce the best food we can for you.
All this for just £74.95 for 2 people dining.
And we even throw in a bottle for you to enjoy!!!!
Ordering is simple. Just visit our website and fill in the simple process. We will get payment details over you ASAP and your orders in the bag!!!!
We are initially working on a 10 mile radius from NG10 with scope to extend this further should the demand be sufficient. We also offer a collection service if your In the area and working shifts etc…
We look forward to cooking for you all again the future but for the time being with the current situation this is the best we can do, but the same quality and focus on flavour will be present in all our courses.
We want to hear from you while plating up your dinners and enjoying your ‘At home dining’ evening and hopefully brining our the inner chef in you also.
This weeks menu is as follows –
This weeks menu….
Many thanks in advance, do not hesitate to get in touch with any questions. And we hopeyou enjoy your special meal!
This week we had some exciting news, our brand new website went live to the public!!
Our web developer has been busy behind the scenes redesigning and tweaking our old site to not only freshen up the site but make it a little more visual with some of our amazing food.
The new design is easy to navigate and tells the story of how we got started, why we do it and most importantly how to get in touch and book!
We are still providing the same 5⭐️ service as before and continue to work with our customers to create the perfect evening and menu with them for their event.
This week we had some exciting news, our brand new website went live to the public!!
craigfloatechef 