Seasoned have been busy recently with an array of private, bespoke parties for birthday celebrations.

In May we hosted a special birthday celebration for Reena. The brief was for a fun, tasteful and memorable event. The day started off with a baking party for 18 friends, taught by with Brendan Lynch, 2012 Great British Bake Off finalist.  The party then continued in Catton Hall in the evening, with 50 guests enjoying an exclusive canapés and cocktails event.

 

The generation game style baking afternoon commenced at 2pm, with coffee & cake to get the party started – quickly followed by Magnums of Reena’s favourite champagne!

Meringue kisses were the first challenge on the menu – testing the guests piping skills to the limit!  Bruce Forsyth himself would be proud of what was to follow – a cake decorating challenge, decorating cakes that had been previously made by the Seasoned team.

The laughter & the champagne flowed as friends mingled & created treats to take home.

The evening kicked off at 7pm, guests arriving to a candlelight entrance to Catton.  The main dining room had an impressive cocktail bar brought in specially for the occasion & guests were greeted by a live band playing & a wondering magician.

An impressive 7 course taster menu was served in Catton’s impressive dining room. Canapés included ham hock with apple and vanilla sauce, ricotta and pea arancini balls and cod brandade with a sauce gribiche. They all went down a treat and at half past 7 Brendan arrived with the spectacular opera cake to present to Reena.

First course was beer and nuts, a dark, Burton ale with honey and chinese five spice cashew nuts closely followed by the bread course which was served with sundried tomato and black olive tapenade. The guests were then served English asparagus with fenugreek hollandaise sauce.

The next course was a confit of duck leg served with garlic new potatoes and a lime jus. This was followed by a trio of salmon and then a cannon of lamb with giant cous cous, buttered spinach and a lamb jus.

Dessert was then served; panna cotta with blackcurrant and fennel, chocolate and pear tart and then the showstopping opera cake.

The drinks kept flowing throughout the evening, provided by Old School Wines.  Cocktails were a real highlight, as were the Magnums of red & white wine & champagne!  Paul from Willford Photographic took superb photos throughout the day to capture the event & we are grateful to him for his photos.

We thoroughly enjoyed providing Reena with her birthday experience at Catton and we were touched by everybody’s comments at breakfast the following morning.

If you would like to celebrate a birthday or special occasion with us at Seasoned, then please call 01283 810 275 or email info@seasonedcourses.com to receive more information.

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