Mr and Mrs Booth’s Decadent Dinner Party

Mr and Mrs Booth’s Decadent Dinner Party

Last week, our Cookery School in Yattendon (The Mike Robinson Game and Wild Food Cookery School) saw an extremely busy week, full of all sorts of dinner parties. On the Monday we catered for a shoot dinner, Wednesday was Mr and Mrs Booth’s Party in aid of Mrs Booth’s Birthday, Friday we hosted Mrs Kibble’s Birthday Bowl Food Party and Saturday was Mrs Jordaine’s Birthday Bowl Food Party. All in all, what a very busy, but fantastic week.

On the Wednesday, Green Parlour popped round with hundreds of gorgeous tea lights and candles. We began setting them up along the tables, amongst the lovely flowers, and all around the room. We then lit up the drive way with huge storm lanterns, which looked amazing, especially during the festive season. The whole place looked magical, the table had varying heights of candles, some small tea lights, and others tall candlesticks. It gave our long dining table the wow factor.

Malcom Booth Candles
Malcom Booth Flowers
The guests started arriving at 7.30pm where they were greeted with a glass of champagne, ale or soft drinks by our welcoming staff. Even the kitchen was lit up with gorgeous candles, providing a lovely atmosphere for the guests whilst they watched our extremely talented chefs work their magic on the canapé selection. Once all of the guests had arrived, our staff began circulating the delicious canapés. Mr and Mrs Booth chose a Surf and Turf canapé, Salmon Tar Tar on Cucumber and Wild Mushrooms on Toast. They all went down swimmingly, whilst the guests enjoyed their drinks and watched the chefs at work.

Quails Scotch Egg 3
After mingling and enjoying the canapés, the guests moved through into the dining room, where their four course meal began. They enjoyed Quails Scotch Egg with Apple Chutney to begin their dinner, which was served on individual tiles to each guest. Once finished, and after pouring the chosen wine, our staff took the tiles away and got ready to serve the next dish. For their starter, Mr and Mrs Booth chose Langoustine, Tagliattele, Perlude Clams and Sea Purslaine which was served beautifully.

The chefs placed a Langoustine in each bowl, adding striking colour to the plate. Next, the wholesome, creamy pasta was placed on top.

Pasta 2
Finally each plate was garnished with a clam shell, and then it was ready to serve, along with baskets of warm freshly baked bread.

The main event of the four course dinner was our delicious Welington.

Wellington 2
The Wellington was sliced into thick, generous portions and served onto the guests plates, topped with a drizzle of Red Wine Jus. This was taken through into the dining room and served to each guest, whilst we went around the table offering silver service of the accompaniments. One of our members of staff offered spoonfuls of rich and creamy Dauphinoise Potatoes, while others served seasonal greens, roasted carrots and slices of courgette. After the dinner was served and cleared away, the evening entertainment began ready for dessert to be brought through. A lady sang beautifully in the dining room, accompanied by the soft, melodic tune of a guitar. We brought out a selection of Creme Brûlée and Treacle Tart, for the guests to choose from.

Treacle Tart
All in all, it was a wonderful evening and part of a wonderful week that we have had at the Cookery School. Every single guest was a delight to have at the school, and we really enjoyed catering for such lovely people.