Prickly Pear Event Catering; Clients

Previous customers:
Rachel and Andy’s wedding buffet
Mrs Smythes canape party
Kate and Simon’s Thai wedding dinner
Natasha’s father’s 70'th birthday party dinner
Catrin and Matt’s wedding buffet
Arts Alive vegetarian Indian meal

Rachel and Andy’s wedding buffet:
Andy is Steve’s best mate and as a wedding present I catered for his wedding to Rachel. The wedding and reception were held on an extremely hot September day at the grand house which featured in the Fast Show's Ralph and Ted sketches. Rachel and Andy chose a cold buffet.

Menu

Poached dressed salmon, garnished with king prawns
Sliced honey and mustard glazed gammon
Sliced roast turkey breast with home-made spiced cranberry and redcurrant jelly
Leek, goat’s cheese and pinenut tart
Spicy butternut squash, sweet potato, red onion and goat’s cheese en croute
New potato salad with sour cream and chives
Pasta salad with roast Mediterranean vegetables (peppers, aubergines, red onions, courgettes), sun-dried tomatos and olives in a pesto dressing
Baby spinach leaf salad with granary croutons, smoked bacon and Parmesan cheese in a mustard dressing
Tomato, mozzarella and basil salad drizzled with olive oil and balsamic vinegar
Avocado, fennel and cucumber salad in a lemon and dill dressing
*
Italian chocolate and amaretti loaf
Passion fruit cheesecake
Summer fruits in a Pimms jelly with vanilla mascarpone cream
Wild bilberry tart

Rachel and Andy said:
"The menu was absolutely gorgeous. Loads of people said this was the best wedding food they had ever had. People are still asking us to get the recipe for the chocolate loaf.”

Mrs Smythes canape party:
Mrs Smythe is one of the longest residents of Llanbedr and she knows how to throw a good party! The day before the wedding of her Granddaughter she invited all the locals to a canape party in the wedding marquee, to introduce them to the happy couple.

Menu

Smoked chicken and asparagus filo parcels
Rare fillet of beef on red onion crostini
Bruschetta with a rich mushroom and herb sauce, parma ham and melted gruyere
Smoked salmon on mini blinis with sour cream and dill
Skewers of marinated feta cheese, basil and plum cherry tomato
Locally smoked duck breast on granary crouton with spiced cranberry jelly
Roast Mediterranean vegetable crostini with goat’s cheese
Little tartlets filled with spinach, ricotta and pine nuts
Chicken liver and pink peppercorn pate piped into little pastry cases
Venison and rosemary meatballs with a port wine sauce dip

Paul Smythe (son) said:
"I’m amazed you can get catering of this standard outside London”

Kate and Simon’s Thai wedding:
Kate and Simon had an idyllic wedding reception in a marquee in a field overlooking the River Usk. They love Thai food so we decided to combine a Thai starter and main course with a more traditional English dessert.

Menu

Rare beef, marinated in a Thai dressing, with a rocket leaf salad, garnished with chives, red grapes and sesame seeds
*
Thai green chicken curry cooked with freshly roasted and ground spices in coconut milk
Thai vegetable curry with mangetout, courgettes, peppers and baby corn
Thai green rice with peas and cashews
Crunchy Thai salad with chilli, ginger, garlic and lime dressing
Papaya salad
*
Summer pudding garnished with cherries, strawberries and redcurrants and served with thick cream

Kate and Simon said;
"Thank-you so much Jane for the superb meal you provided for our wedding. Many people commented that it was the best wedding food ever! It was different, tasty and the summer pudding was fantastic! Your staff also made it for us – they were lovely, relaxed, friendly, laid back and fun.”

Natasha’s father’s 70^th birthday party dinner
Natasha works for a training and development company called Black Mountain Ltd. I have catered for many of their business courses and events over the last 10 years, so Natasha had experienced my food on many occasions. She asked me to cater for her father’s 70'th party, with a menu to suit all the generations of the family.

Menu

Warm caramelised red onion and Parmesan tartlets with a walnut salad
Fillet of poached salmon with a fresh herb and orange hollandaise and a mixed leaf garnish
*
Lamb and aubergine curry with fresh spices, coconut and coriander served with poppadoms and chutneys
Vincisgrassi – An Italian dish with layers of lasagne, parmesan and a rich mushroom sauce with parma ham and fresh parsley
Rice or new potatoes
Caesar salad
Tomato, mozzarella and basil salad drizzled with olive oil and balsamic vinegar
*
Banoffi pie (Natasha’s weakness!)
Strawberries and cream
Chocolate roulade filled with brandy and chocolate ganache and whipped cream

Natasha said:
"Jane and Steve are wonderful hosts and Jane does a wicked Banoffi pie. What more could a Welsh Lass want?"

Catrin and Matt’s wedding buffet
Catrin and Matt, from Bristol, came looking at venues to get married in Wales as they wanted to return to their Welsh roots. They found the beautiful church in my home village of Llanbedr and began a regular journey on Sunday mornings to Llanbedr to attend church services and get to know the community. Their reception was held in a marquee adjoining a local holiday let, and the partying lasted for over a week! They chose a hot and cold buffet.

Menu

Local venison, casseroled with wild mushrooms, shallots, bilberries and bacon in red wine
Poached, dressed salmon
Chicken breast fillets cooked with roasted mediterranean vegetables, white wine, garlic and olives
Baby new potatoes
Wild rice and basmati rice salad with artichokes, wild mushrooms and leeks in a lemon dressing
Cherry tomato, green bean and butter bean salad with a garlic dressing
Mixed green salad
Cous cous salad with peppers, peas, nuts, olives, spring onions and sweetcorn
*
Profiterole mountain
Exotic fruit salad

Catrin and Matt said:
"Just a little note to say thanks once again for the amazing feast and to pass on the many compliments we’ve received ever since."

Arts Alive vegetarian Indian meal: Arts Alive is a community arts organisation providing all sorts of programmes and courses for Crickhowell residents. As one of their fund raising events, they held a dinner dance at Buckland Hall, a venue that only allows vegetarian food. We decided to provide a 3 course Indian meal. Menu Onion bhajees, pakoras, vegetable samosas and poppadoms with various chutneys and raita * Mixed vegetable curry flavoured with fresh spices, coriander and coconut Aubergine and tomato curry Lentil and egg curry in a spicy onion sauce Cauliflower and potato fried with spices and fresh coriander Creamy mushroom and spinach curry Basmati rice * Home-made coconut kulfi Mango brulee Exotic fruit salad Liz Buckler, Arts Alive's founder, said: "A highly successful evening mainly due to Prickly Pear and your efficient but relaxed way of running things. The menu was delicious and versatile and appealed to everyone.”