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Surpassing Expectation is what special events is all about and we are delighted that some of our most recent clients have given their permission to include their letters on a website. Also included on this page are updates and news about the company, which we hope you many find of interest.
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An award winning dessert Alastair James, one of our senior chefs was delighted to win his category in the annual Chambord Rendezvous recipe competition. After dish trials with the whole kitchen team over the summer, Alastair submitted his Chambord and Raspberry Parfait with Chambord Granita to great acclaim from the judging panel. After a lavish awards ceremony at Number One Mayfair, Alastair and the other competition winners were whisked off to the Loire to see where and how Chambord is made. Look out for this stunning dessert on the best tables in town throughout the festive season. |
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I just wanted to say thank you so much for providing such a great team to prepare, serve and clear away sucha wonderful afternnon's tea for our guests at St James' palace on 2nd December. It really was a very successful afternoon, due in no small part to your organisation and the hard work of all those involved. Please pass my gratitude to eveyone that was there both behind the scenes and in the State Apartments. Charity Event, St James Palace, December 2010 |
Party Ingredients take Sustainable Fish City pledge Supporting London’s bid to use only sustainable fish stock by 2012. Our menus feature many of the familiar fish you will recognise –some certified by the Marine Stewardship Council, but all sourced responsibly and sustainably. Other fish may be less familiar but are locally available, coastal species that would be thrown back to sea in the absence of a market for them. Gurnard, Bib, Mackerel, Coley and Mullet are all caught by day boats of the English Coast and are in plentiful supply and as fresh as can be!
The past 3 months has seen us serving Gurnard, Mackerel and Herring at the Royal Hospital, Chelsea, Coin Street Neighbourhood Centre and Apothecaries Hall in sustainable fish “swaps” away from threatened species – all to delighted audiences! |
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We all thought that party Ingredients were fantastic on the 18th at the Guildhall Gala. The food was absolutely delicious and impeccably served, and the wines and champagne were also excellent. It seemed to me even better than the tasting, which is an amazing feat wit over 400 people.
Also, your staff were brilliant and served and cleared incredibly quickly and silently, in spite of all that was going on. Charity Gala, Guildhall November 2010 |
New ways with waste 2011 has been a real eye opener for us here at Party Ingredients. We have used the upheaval of our move to make all kinds of changes to the way we work and we have fully embraced sustainable ideas into our daily activities. We have teamed up with Baletek to compact, bale and resell our cardboard and paper waste, reducing our waste collections from 2 per week to 10 per year in the process. We are working with Glassbusters to shred all our glass bottle waste at our HQ, again reducing the collections from 2 per week to 1 per month – this is brand new technology and the process is taking time, but we hope to be fully up and running in the New Year. We will be able to accommodate both of these pieces of new technology inside the building to make waste management a much more integral part of our working day. We are, at the time of writing just about to appoint a specialist London company to handle our food waste – we separate in the kitchen and all food waste from the production kitchen will be broken down using Auto Thermal Thermophillic Aerobic Digestion techniques and is used as commercial fertiliser in farms across Surrey. We have plans to roll this out to venue based catering as well as “at home”. |
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I am writing to express my gratitude to you for Party Ingredients' contribution to our 10 year Anniversary Reception at St Pauls Cathedral.
We greatly appreciated your support of the event and are pleased to report that all our members thought that the event, and the food, were excellent. Corporate Client Anniversary at St Pauls Cathedral October 2010 |
The Wedding Season Party Ingredients remains firmly established in the private market as a specialist wedding caterer. With over 30 years of experience, often catering for generations of the same family on their wedding days and subsequently special anniversaries, we have another busy summer creating days to remember for many couples across London and the home counties.
Trends in celebrations change each year, but certain venues offer the type of magical backdrop that can make all the difference to that special day for the happy couple and all their guests. We are catering this summer with Syon Park, Skinners Hall, Triity House, The Queen's House, The Orangery, Raven’s Ait and Saddlers’ Hall - all unique venues that can be tailored to create the event that you have dreamed of. |
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May I ask you to please pass on to your colleagues our sincere thanks for all they did to make the day so special for us. All the staff and everybody we came into contact with on the day were marvellous. They were thoughtful, attentive and gave the impression that nothing was too much trouble. We and our guests were delighted with the arrangements.
Thank you so much for everything your company did. Sir Trevor McDonald OBE. His daughters wedding reception at Eltham Palace. |
Why does Party Ingredients continue to be successful? We are regularly asked whether we have seen a dramatic downturn in entertaining in the current purse tightening climate - the answer is that we are still very busy, but that the market place has changed. With many caterers and event organisers competing for fewer events, the client is in a strong position to ensure they get value for money.
Party Ingredients has never been the cheap option, but we have always distinguished ourselves by offering exceptional value for money. In the current climate we have had to adjust our offer very little, but are increasingly seeing new competitors pitching for events which this time last year would not have fallen within their area of interest. Discounting is not something Party Ingredients can go in for, but we continue to win market share on simple quality of product and value for money. |
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Thank you, yet again Party Ingredients came up with a stunning display of excellent, interesting food – a perfect buffet for the setting of Steven and Sarah’s wedding. It could not have been more perfect. Sadly we have no more daughters, but you never know…..Christenings! Please thank the gang, and convey our special thanks to Peter Gladwin – my one regret was not visiting the kitchen to see him at work. Mr and Mrs Davidson’s daughters wedding reception. In a marquee at home in Sussex. |
Making the most of the hedgerow It would seem that Emma, our Director of Cooking has spent half of September foraging on her home turf in Sussex and the other half transforming the spoils into cordials, preserves, jellies and whole dishes to delight our clients in the coming months. We have damson vinegar, grape jelly, bramble crumble, crab apple jelly, quince curd, rosehip syrup, mulberry syrup (outstanding over vanilla ice cream) lined up in our galleried dry stores. There is nothing like stealing a taste of the English autumnal hedgerow in the depths of winter. |
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Weddings at Saddlers Hall Having catered at the hall for many years, Party Ingredients is now the sole caterer at the beautiful Saddlers’ Hall.
This magnificent venue, owned by the livery for Equestrian Saddlery is now available for exclusive events. We are able to open the Hall for the first time to weekend events, and along with Keith Marsh, the Hall Manager we are actively marketing the “Mansion House” style facilities of the Hall to appropriate private and corporate events.
It’s elegant, interconnected rooms are full of warmth and light with all the style of a Stately Home, and lend themselves perfectly to stylish entertaining.
Please let us know if you would like to see the facilities the Hall can offer |
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Party Ingredients News After 23 years on the River in Battersea, we have moved our HQ, production kitchens and client hospitality to Canary Wharf. We have chosen the site in South Quay for its proximity to the City, the Olympic Village, and many of the corporate clients that we work with. Our new home has been carefully designed to put the kitchen at the heart of the building in a beautiful light filled and galleried hall. We have been able to incorporate many energy saving ideas into the new build and really revolutionised our waste management with new technology. We are now fully settled in with a successful summer season behind us and a busy winter season ahead. |
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Nutbourne Vineyards Nutbourne Vineyard is currently riding the wave of popularity enjoyed by good quality English wines. We have entered several wines into classes in the International Wine and Spirit Competition this year and given our successes last year, are hoping to be in the ribbons again!
The Vineyard is open to the public from May to October, 2pm – 5pm every weekday and 11am – 5pm at weekends and Bank Holidays. Visitors can wander through all the vineyards, learn how grapes are grown in this country, and then visit the historic Windmill to taste some of the Award winning wines we make. There are also two lovely lakes , wild fowl and a family of llamas to admire. |
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