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Transcript of Bury Court 1
outside catering and event planning
venueTo be appointed at what we regard as one of the best venues in
the area was fantastic news. The Barn at Bury Court really is a
gem and offers superb facilities combined with elements of such
taste and style it really brings a new dimension and meaning to the
words wedding venue. Jacaranda’s knowledge and experience at
the barn coupled with our professional, friendly team of event
planners and charming staff make us a truly unbeatable choice to
create your dream wedding day at the barn.
servicesWith Jacaranda you will have all our resources at your fingertips
with professional, friendly advice about all aspects of planning
your wedding. We can offer you and co-ordinate the industry’s
best service providers including photographers, entertainers,
florists, wedding cake suppliers, creative lighting, marquees
companies, design anddécor plus much more.
menusOur experienced event catering team combines influences from
some of the leading chefs of today. Using locally sourced seasonal
produce menus include a fusion traditional British and international
flavours. We offer a personalised service that suits most budgets
and size of function and also provide you with a detailed quotation
with no hidden costs from the right from the start.
qualityWe are happy to provide testimonials from our past clients that
reflect our company philosophy of ‘attention to detail’. We are
quality driven in all areas of business right from the sourcing of our
ingredients to working with the best service providers who uphold
the same ethos of quality as we do. We always ensure a safe
environment for your guests and our staff with both employers and
extensive public liability insurance.
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Canapé Collection Cold Canapés £1.00 each Sussex blue cheese, pickled walnuts, quince and sour dough toast Crostini with a rocket pesto, goat’s cheese & sun dried tomato Spiced aubergine and Greek yoghurt on bruchetta Parmesan & Rosemary shortbreads, roast cherry tomato, pesto goats cheese Stilton and Cox apples with pesto on crostini Soy blackened salmon with pickled cucumber on teardrop spoons Salmon tartare on shaved fennel on teardrop spoons Smoked trout rillette with beetroot and horseradish on toast Pork rillette with piccalilli on toast Smoked salmon served on blinis with sour cream and dill Warm Canapés £1.00 each
Caramelised red onion tartlets topped with smoked apple wood or goats cheese and pesto Char‐grilled asparagus with hollandaise (in season mid April to mid June) Vegetable tempura with cucumber dipping sauce Gruyere, sun‐dried tomato and basil beignets Dolcelatte, pear and pesto on crostini Brie Katifi with cranberry dip Bread crumbed risotto balls Manchego cheese and ham hock croquettes Salmon fishcakes with watercress aioli Asian crispy duck or vegetarian spring rolls, with spring onion, cucumber and hoi‐sin sauce Coconut and coriander chicken skewers with green Thai curry Mini Cumberland sausages with honey and sesame seeds Sausage and mash with onion gravy on a teardrop spoon Lamb kofta with saffron yoghurt
Cold Canapés £1.45 each Clear gazpacho shot Tomato tarte tatin
Demitasse of Thai coconut and lemongrass soup Char‐grilled vegetable and goats cheese cannelloni Asian crab salad with chili and lime on a teardrop spoon Wild sea bass with fine ratatouille and lemon aioli on a teardrop spoon Herb crusted tuna with Japanese pickles Smoked salmon with sour cream, buck wheat blinis and lumpfish caviar Sussex lamb fillet with aubergine, sun‐blushed tomatoes and olives on a teardrop spoon Thai duck and mango salad on a teardrop spoon Roast beef and Yorkshire pudding with horseradish and watercress Warm Canapés £1.45 each Skewered Mediterranean prawns with garlic, chilli and ginger Steamed king prawns with roasted cherry tomato and tom yum sauce Beer battered cod with crème fraiche tartare and mushy peas Thai fishcakes with chili and cucumber dipping sauce Salt cod fritters Asian blackened swordfish skewers with cardamom yoghurt Monkfish wrapped in pancetta with béarnaise sauce Slow‐cooked pork belly with apple cinnamon chutney and wonton crisp Grilled beef skewers with red Thai curry dip Seared beef fillet with slow‐roast tomato and pesto on crostini Skewered confit of lamb wrapped in Parma ham with redcurrant Jus Ballottine of chicken wrapped in Parma ham sun‐blushed tomato pesto and parmesan crisp Chunky chips with a foie gras cream dip
Cold Canapés £1.85 each Lobster and Thai mango salad on a teardrop spoon Lobster cocktail Oyster shooter with spring onion, rice vinegar and wasabi ‘Loch Fyne’ oysters with shallot vinegar Grilled queen scallop with sauce vierge and avocado puree on a teardrop spoon Selection of Sushi Foie gras ballottine with mango, lime and coriander on gingerbread Foie gras parfait with cep dust and brioche Hot Canapés £1.85 each Lobster thermador on a teardrop spoon Lobster consommé in a demi‐ tasse Lobster bisque in shot glasses Oyster tempura Seared scallop, cauliflower puree, crispy leek and pancetta on a teardrop spoon Queen scallops wrapped in Parma ham, béarnaise sauce on a teardrop spoon Scallop and pancetta with roast garlic pea puree and deep‐fried sage ‘Saltimbocca’ Veal wrapped in prosciutto with sage and tomato pesto
Menus – Spring Summer Starters Tomato tart tatin with rocket pesto, creamed goats cheese and wild rocket salad Warm Golden Cross goat’s cheese with nectarine or peach (in season), baby leaves, walnuts & pink peppercorn dressing Chargrilled asparagus with Parmesan wafers, Parmesan cream and confit tomatoes (English season only mid April – mid June) Chilled gazpacho soup with goats cheese and crisp summer vegetables Thai spiced coconut soup with a king prawn, pink grapefruit and lemongrass salad Chargrilled Mediterranean vegetables with buffalo mozzarella, marinated artichokes, olives, caper berries and sun‐blushed tomatoes (can also be served with cured meats) Thai marinated king prawns, with green mango, spring onion and sweet basil salad Potato blinis with smoked salmon, crème fraiche, dill, lemon and caviar Salmon fillet with chorizo, pea puree and bouillabaisse dressing Roast bass fillet with bock choi, spring onion and tom yum broth Herb poached salmon terrine with asparagus spears, baby leaves and a tomato and herb dressing Fillet of bream with fennel puree, sauce vierge and fennel cress Asian cured pork belly, soy blackened salmon, Chinese greens and a garlic, chilli and ginger butter Carpaccio of beef with caper berries, rocket and parmesan salad, truffle oil dressing
Mains Courses– Spring Summer Meat Seared beef fillet with Asian greens, Japanese mushrooms and a soy and chilli dressing Fillet of beef with rosti potato and red wine jus Whole sirloin cooked on the barbeque Fillet of lamb with thyme and garlic gallette, rosemary jus Chargrilled, butterflied legs of Southdowns lamb with rosemary and garlic, lamb jus and pesto oil Fillet of lamb with crushed butternut and spring onion sauce Herb crusted rack of lamb with a Madeira jus Classic rump of lamb with a red wine jus and basil oil Pressed slow roast pork belly with sage and garlic potatoes Trio of Cowdray Estate pork sausages and mash with braised leeks, caramelised apple and red onion gravy Breast of duck with a sweet potato gratin and port sauce Guinea fowl stuffed with quince jelly and wrapped in pancetta Chicken breast stuffed with goat’s cheese, basil, wrapped in Parma ham with slow roast tomato & rocket pesto dressing Breast of chicken stuffed sun blushed tomatoes, spring onions and thyme served with red pepper sauce and basil oil (All main courses are served with chef’s choice of potatoes and seasonal vegetables unless otherwise stated)
Main Courses – Spring Summer Fish Sea bass with potato and thyme gallette, red pepper puree and a tomato and herb dressing Fillet of salmon and skewered king prawn with Asian greens and yellow Thai curry sauce Monkfish fillet with sweet potato gratin and a ginger and chilli beurre blanc Fillet of salmon with Asian greens and a spicy lemon grass soup Halibut fillet with crushed new potatoes and a grain mustard veloute Fillet of Bream with creamed leeks and shellfish bisque Vegetarian Aubergine, vine tomato and goats cheese with cherry tomato compote Roast field mushroom with shitake and tofu stuffing, Asian vegetables, jasmine rice and yellow Thai curry sauce ‘Locra’ spiced butternut and cumin strudel with a tomato sauce Sweet potato gratin with Mediterranean vegetables, pesto dressing and red pepper puree Stuffed globe artichokes with roast baby artichokes and sauce vierge Portobello mushroom wellington with caramelised red onion sauce
Dessert ‐ Spring Summer Individual white and dark chocolate torte with summer berries raspberry coulis and shards of chocolate Hot dark chocolate fondant with pistachio ice‐cream and raspberry coulis Bitter chocolate delice with raspberry sorbet and hazelnut tuille Classic vanilla bean crème brulée with shortbread and summer berries Sharp lemon tart with fresh raspberries and raspberry coulis Individual Pavlova with vanilla cream and summer berries Summer berry parfait served with fresh berries and Szechuan pepper tuille Lemon and lime, vanilla or raspberry cheesecake served with summer berry compote Pineapple and passion fruit semi‐fredo served with a hazelnut croquant Elderflower and berry jelly with lemon posset, crushed meringue and vanilla ice cream ‘Trio of chocolate and raspberry’ or ‘Trio of summer fruits’ Please ask your event manager for the different options available on our ‘Trios’ At Jacaranda we are always happy to create bespoke dishes, just say the word! Prices Menu prices are from £38.50 plus VAT (dependant on menu item choices) for 3 courses inclusive of tea, coffee and Belgian chocolate truffle based on a minimum of 80 adult guests. The price is inclusive of chefs, crockery, cutlery, glassware, refrigeration, supply of ice, round silver cake stand, bridal knife, table numbers & holders. Table linen is included and is based on guests sharing tables of ten. Any extra sets required are charged at £15+VAT per set. Additional costs Waitresses and catering manager £795 +VAT (for up to 120 guests) Barstaff/Winewaiters £12.00 per hour each (see attached info for numbers required etc) Add your choice of canapés from £1 per bite (we recommend a minimum of 3 varieties 4 bites per guest) Add an evening food from £3.00 +VAT per head (extra staff maybe required to serve and clear) Please also see comprehensive ‘Information & Costings’ details that are enclosed with this information. Please choose one dish from each section, you may of course also choose vegetarian alternatives for the starter and main courses. If you wish to offer more choices additional costs will be incurred.
Fixed Price Wedding Menu Spring and Summer
STARTERS
■Chilled gazpacho soup with goat’s cheese and crisp summer vegetables ■ Smoked trout on a watercress and grated apple salad with a horseradish cream ■ Tomato tart tatin with rocket pesto and Secrett’s salad MAIN COURSES
■ Sausages with Colcannon Maris piper mashed potatoes & red onion gravy ■ Breast of chicken with smoked paprika, sundried tomato and tarragon dressing ■ Classic char grilled chicken Caesar salad with parmesan shavings and marinated anchovies DESSERTS
■ Eton mess with fresh raspberries & strawberries served in an Ypsilon glass ■ Classic crème brulée ■ Individual white and dark chocolate torte with raspberry coulis Please choose one dish from each section, you may of course also choose vegetarian alternatives for the starter and main course, please ask your event manager for these options. If you wish to offer more choices additional costs will be incurred. £36.50 + VAT per head for 3 courses including buffet service of teas and coffees after the meal All Prices are based on a minimum of 80 adult guests Additional Costs Waitresses and catering manager £795 (for up to 120 guests) Barstaff/Winewaiters £12.00 per hour Extra sets of table linen £15 per table (if required) Add your choice of canapés from £1 per bite (we recommend a minimum of 3 varieties 4 bites per guest) Add evening food from £3.00 head (extra staff maybe required to stay on to serve evening food) Prices are inclusive of chefs, kitchen staff, crockery, cutlery, glassware for the reception drinks, dining tables table, evening bar, champagne flutes for toasting a supply of ice for the day, refrigeration, round silver cake stand, bridal knife, table linen, paper napkins and table number holders. (Table linen is inclusive and is based on guests sharing tables of ten. Any extra sets are required are charged at £15 per set.) All prices plus VAT Please also see comprehensive ‘Information & Costings’ details that are enclosed with this information.
Terms and Conditions of Booking & Information and Costings Details Part 1 (Revised 7th April 2010) Our dealings with you in relation to all services provided will be governed solely by the following Conditions. Please read the information and costings details and sign the Terms & Conditions upon booking your function and to accept that you have read and understood the information in this document. Please return to us at the Midhurst office. (Riverground Stables, Cowdray Park, Midhurst, West Sussex, GU29 9AL)
I. Your quotation is based on the numbers of guests stated in your most recent proposal or contract; if the number of guests is reduced the price per head may have to be adjusted.
II. If you wish to book, firm confirmation of the date your require must be given in writing together with the agreed non‐refundable deposit no later than 1 month after you receive your quotation. Your quotation is valid for 1 month after which your quotation may subject to any further necessary price increases.
III. If we have not received your deposit 6 months prior to your event we will have to completely revise your quote. IV. Final confirmation of the menu chosen must be given 21 days prior to date of function. V. The provided itinerary and seating plan form must be returned to Jacaranda no later than 21 days before your event. VI. Confirmation of final number of guests must be given 21 days prior to date of the event either in writing, by fax or email to enable us to issue your
invoice. If you do not supply us with your final numbers your invoice will calculated on the number of guests detailed in your last proposal or contract. VII. All damages, breakages and losses to glassware, cutlery, table linen, crockery etc incurred during the course of your event (howsoever caused) must be paid
for in full; as such a minimum indemnity of £60 is added to your invoice. VIII. Prices for equipment hired in on your behalf may be adjusted from the price on your original quotation to reflect any price increases from external suppliers. IX. Payment becomes due on receipt of invoice and payment must be cleared no later than 7 days before your event [unless alternative arrangements have
been agreed in writing]. NB If we have not received cleared payment within 48hrs before your event we will require full payment in cash or via bankers draft no less than 24hrs before the event or we will not be able to proceed with your catering requirements and you will be deemed to have cancelled your event.
X. Jacaranda accepts no responsibility for loss or damage of guest’s or clients’ personal effects. XI. VAT at the current rate is chargeable on all items in these terms and in your quote unless otherwise specified. XII. Interest will be charged on overdue payments the interest will accrued at 5% above Bank of England base rate on a compound basis for each week the
amount remains overdue. We will also seek to recover any debt recovery costs incurred as a result of non/late payment of invoices. XIII. Cancellation & deposits
Deposits are date specific and are non‐refundable. Please consider insurance against unforeseen circumstances. Cancellation of a function within 6 weeks of the function, and whose date has been confirmed will be charged at 25% of the fee per head. (Taken from
approximate guide of numbers of guests quoted for). Cancellation within 7 (seven) working days of a function will incur 50% of the fee per head Cancellation within 4 (four) working days of a function will incur 100% of the fee per head. Cancellations must be made during office hours between 9am and 5.30pm Monday to Friday.
XIV. Food Safety
Please note that we use fresh eggs in our cooking, and therefore some dishes e.g. mousses and homemade mayonnaise may contain raw or lightly cooked
eggs. If you would like us to use pasteurized eggs for your function as a health precaution, please let us have written advice 2 weeks before the event. We do not knowingly use any genetically modified ingredients. Please note we use nut oils and nut products in many of our recipes, should you have any guests with nut or other allergies, please notify us in writing.
Please inform your guests that food is prepared in a kitchen that has been used to prepare dishes containing nuts and as such we cannot 100% guarantee there will be no trace of nut or nut products.
XV. Food Anomalies
We reserve the right to make any changes necessary to menus due to any product unavailability, food shortages, unusual price increases or due to any
other unforeseen circumstances. Name of bride_________________________________________ Date of Function _____________ Name (if different) _________________________________________________________________ Date: _____________ Signed: ________________________________________________________
(I have read and understood the information in parts 1 & 2 and agree to the terms and conditions)
Terms & Conditions and Information & Costings Details Part 2 The quoted price per head includes the following services; possible additional costs are marked with this symbol . Itinerary, Timings and Layout Jacaranda have produced a tailored “Client Itinerary and Seating Plan” as a guide in helping you with the planning of your function. This will be emailed to you with your deposit receipt. We require this form, a floor plan of approximate table positions and relevant information to be returned to us no later than 21 days prior to your event. To guarantee your day goes without a hitch it is essential that you take the time to complete the itinerary form carefully, please include any special instructions you have for us for the day on the itinerary provided (It is not necessary to send it back before the 21 day period) This is the document that the managers and staff will use on the day, if you do not have one please let us know immediately. Catering manager The catering manager for your event will not be allocated until the week of your event. Wherever possible we try to arrange for the manager who has looked after you in the lead up to your event to look after you on the day but due to operational reasons this is not always possible.
Minimum numbers of guests /supplements: Our prices are based on a minimum of 80 guests and there is a minimum spend of £2800 + VAT based on the cumulative quoted price per head (please note the price per head quoted does not include canapés or evening food). If your numbers drop below 80 there will be a supplement incurred. This supplement will be equal to the amount required to take the minimum spend up to the required £2800+ VAT.
Guaranteed minimum number of adult guests: If the price per head in your proposal or contract is based on a guaranteed minimum number of guests and final numbers fall below this number, we will either charge you for the minimum agreed or Jacaranda reserves the right to adjust the quoted price per head accordingly.
Staffing
The typical cost for the catering manager and waitresses for up to 120 guests is from £795; this will be detailed in your quote. For numbers above 120 please add £75 per extra 10 guests for the extra waiting staff required. The total price in your final quotation (not the per head menu price) includes our chefs, cooks, kitchen and waiting staff for a up to 8 hour period, unless otherwise specified by Jacaranda. This is to prepare the meal, serve it to your guests and finally clear away.
Hours worked after 8 hour period, if required, will be charged at our standard current hourly rate (£12 per hour). It is unusual for this to be necessary. Typical staffing ratio is 1 staff member to 10 guests. This can of course be increased, if required please ask for a quote. New Years Eve and other holiday periods staffing costs and menu prices costs may be increased, please ask for a quotation.
Drinks, bar staff & corkage
If you supply your own drinks, we do not charge corkage.
Bar Staff to prepare your bar, serve your drinks to guests and finally clear away at the end of the evening are charged at our current standard rate (£12 per hour), and are normally required 1.5 hours before the reception starts until 1.5 hours after the guests have departed. Bar staff are charged at the same rate and for the same duration whether you opt for a cash bar or a free bar.
Hours worked after midnight, if required, are charged for, at £18 per hour or part hour worked for each member of staff. Please note Jacaranda staff are not permitted to drink on duty under any circumstances. Numbers of barstaff required The number of bar staff required are, up to 50 guests x2, up to 110 guests x3, up to 140 guests x4, up to 170 guests x5, up to 200 guests x6, numbers outside these parameters are subject to negotiation. These are the numbers of staff that we require to ensure a smooth running event and to maintain a high standard of service. Jacaranda cash bars (where permitted) There is no setup/arrangement charge but there is a required minimum spend of £500, a deposit will be held for this amount. A cheque for this should be deposited with us one week before the event by or a cash deposit may be taken on the day. If the bar does not take £500 or more any shortfall will be taken from the deposit and any difference refunded.
If you require the bar to open before the end of the main meal ie from the start of the event an extra dedicated member of staff may be required and charged for. If for any reason you are using a bar service (i.e. cocktail bar) other than Jacaranda you will be liable for the cost of a minimum of two staff to remain on site to
supervise the venue and to clear the venue at the end of the event as is required by the venue. Real Ale If you require a polypin of real ale on the bar please let us know when you send in your itinerary or before. Unless requested we will only stock bottled conditioned real ales on our cash bars. We stock a broad range of products but if there is anything special or unusual you would like on the bar please just let us know in advance.
Tastings Jacaranda operates a number of special tasting evenings during the year for clients that have booked. These are usually in November & March, please ask for
details. Jacaranda is able to offer bespoke tastings of your selected 3 course menu, this £150 +VAT for two people. If you require additional dishes to taste they will be charged at £15 per dish. Bespoke tastings are only available on Wednesday lunch times and are not available at all during the peak seasons (May –September)
Canapés If you would like canapés with your reception drinks you may add these from £1.00+ VAT per bite. We recommend a minimum of 3 varieties 4 bites per person If you would like to have canapés instead of a starter we suggest a minimum of 7 varieties 9 bites per person.
(Part 2 continued)
Equipment and Furniture
The hire and installation of the necessary commercial ovens, water urns etc. are inclusive of the menu price quoted (BBQ’s, tables and chairs for guests are not included unless otherwise specified). BBQ’s and Chargrills Where applicable a charge of £130+VAT per 110 guests (dependant on menu items) is made to cover the costs of charcoal and hire of BBQ’s
Delivery charges
Any applicable delivery charges made by equipment suppliers, furniture suppliers or other ancillary services providing items for your event will be added to your invoice.
Event set up, setting up tables, laying tables, setting out chairs and post event clear down
The cost of setting up your event either on the day or afternoon before your wedding is included in the cost of the catering manager and waitresses. The clearing of the venue including all glassware at the end of the evening is included in the barstaff costings.
Cutlery and china
The hire of all standard china and cutlery for the meal is included in the menu price. We use Mika plain white china and Harley cutlery, a modern, clean style, unless otherwise specified.
Table linen and table settings
Linen napkins are included in the price of the classics or seasonal menus. Quality 3 ply paper napkins are included in the price of the set menu White linen napkins are available for hire for £1 each. Extra sets of dining table linen inclusive of a 120” or 130”round white table cloth with 70” x 70 “ over cloth are charged at £15 per set. Coloured cloth prices on application
Standard Glassware for the reception drinks, tables and evening bar are included the price. These of consist champagne flutes and high balls for the reception and of 1 x 8oz Elegance and 1 x 11oz Elegance per guest for the tables. Elegance Champagne flutes for the toast are also included.
Specialist glasses or extra glasses such as a third glass for table settings are available to hire from Jacaranda.
Ice and Bar Equipment
Ice and large plastic chilly bins and general refrigeration are included in the price. If necessary for larger events we can hire in a lockable refrigerated trailer, please ask for a quote.
Cake table, bridal knife & cloth A Round Sheffield made silver cake stand, long cloth & bridal knife is included in the price. Rubbish and bottle recycling/disposal Rubbish disposal and recycling of your bottles and drinks packaging/cardboard etc is included in the price.
Public Liability Insurance
Jacaranda Catering is a quality controlled company operated from a purpose built commercial premises and has been proactive in ensuring proper Health, and Safety regulations are always adhered to as well as being covered by £5,000,000 Public Liability Insurance. Service Charges A service charge will never be added to your invoice and is always at your discretion. Children’s Meals Children less than 10 years old seated at table qualify for a 10% discount. Party Boxes filled with mini sandwiches, fruit, Dairy lea cheese, mini sausages, mini jellies etc £12.50 (only suitable for children up a maximum of 5 years old) .Simple two course children’s meals are available from £20 each. We do not provide baby or toddler food and would suggest parents bring their own. Evening Food If you would like food later on in the evening we can provide it from only £3.00 per head. We normally suggest keeping things quite simple by having a selection of nice cheeses, pates and perhaps some warm sausages with mustard. We also do great hog roast that can feed up to 140 people served in baps with apple and BBQ sauce, please ask for our evening food menu selector. Staff may be required to stay on in order to serve and clear evening food.
Special Requirements, Vegetarian and special Diets
We are happy to cater vegetarians, vegans, food allergies and for all special diets if notified well in advance. Please also make sure these are detailed on the itinerary. If you have any further queries please do not hesitate to give us a call or email us at [email protected] Thank you for considering Jacaranda!