Keith Prowse Hospitality Blog

Sumptuous seasonal recipes to enjoy this spring!

Spring brings a bounty of beautiful seasonal produce and none more apt for the season than delicious spring greens. These young cabbages are harvested before they form a ‘heart’, but that doesn’t mean there’s not a lot to love about them! Why not try out the seasonal spring recipes below within the comfort of your own home?

Chef’s Corner

Pasta with pancetta, spring greens and fresh basil

460g dry pasta (linguine or fusilli work well!)

125g diced pancetta

300g spring greens deveined and thinly sliced

20g of pine kernels

20g fresh basil leaves

2 tbsp olive oil

Fresh parmesan shavings

2 tbsp red pesto

Salt and pepper

Bring a large pan of salted water to the boil and cook the pasta as per manufacturer’s instructions. When the pasta is half way through cooking, heat a large non-stick pan (preferably with a lid) and cook the pancetta with the lid off until crisp and the fat is rendered. Add the pine kernels and brown lightly, then add the spring greens. Stir, then turn the heat off, put the lid on, and leave for two minutes. Drain the pasta and add it to the pancetta, spring greens and pine kernels. Add the pesto, fresh basil and olive oil, stir through and serve with parmesan shavings and black pepper.

Crispy- skinned salmon with mustard spring greens

4 x 180g salmon supremes, skin on

2 tbsp olive oil

300g spring greens deveined and thinly sliced

50g unsalted butter

1 tbsp wholegrain mustard

2 tbsp finely chopped chives

1 tbsp finely chopped mint

For the dressing

100g crème fraiche

Juice of 1 small lemon

Sea salt and black pepper

Pre heat the oven to 180 degrees. For the dressing add the lemon juice to the crème fraiche, stir and season with a little sea salt and cracked pepper. Rub the salmon fillets with the olive oil and season with salt and pepper. Heat a large oven proof frying pan over a medium high heat. When the pan is hot, place the salmon skin side down and cook for one minute until the skin starts to crisp. Turn the fish over and cook for another thirty seconds, then place in the oven for a further 5-6 minutes until the fish is just cooked. While the fish is in the oven, melt the butter in a large pan. Add the spring greens and cook for one minute, then add the mustard, chives and mint and stir in. Turn the heat off, put the lid on and leave the flavours to infuse for one minute. To serve, place the salmon on a bed of the spring greens and drizzle over some lemon dressing. For a more hearty lunch serve with some hot new potatoes (jersey royals if you can get them!) or some crusty granary bread.

Win England v Barbarians hospitality packages at Twickenham!

We've teamed up with our friends over at Sportguru to offer you the chance to see England take on Barbarians at Twickenham Stadium and enjoy top rugby hospitality too!

All you have to do is make your SportGuru predictions for Round 5 in this year’s RBS 6 Nations, and the player with the most accurate winner and winning margin predictions over the three matches will win the prize.

If you haven’t been playing in the rest of the tournament, don't worry. Just head over to SportGuru now to make picks for Round 5 to enter. 

Check out last year's Round 5 predictions over on The Rugby Blog

Good luck!

 

SportGuru.co.uk is a social sports prediction game with tournaments across rugby, football, cricket and motorsport, with plans to extend into golf and tennis later this year.

Founded in 2009 by SportEngage Ltd, the site's short history has seen it gain a status as the “go to” prediction game for Europe’s top rugby tournaments including the Heineken Cup, Aviva Premiership Rugby, the RaboDirect PRO12, Amlin Challenge Cup and now the RFU Championship.

SportGuru.co.uk currently boasts over 50,000 registered users and continues to grow quickly.

 

 

In celebration of a festive fruit: you'll love these cranberry classics

Chef’s Corner

There are a few things it just wouldn’t be Christmas without; chestnuts roasting on an open fire, over-sized chunky knits, and a gleaming bowl of cranberry sauce to slather over the turkey at Christmas dinner. And while cranberries do make a beautiful relish, these in-season gems can bring a little extra sweetness to countless recipes.

Cranberry sauce

500g cranberries

3 oranges, juice and finely grated zest

200g sugar, plus a little extra if required

Why not start with the Christmas dinner classic? Put cranberries in a pan with orange juice, orange zest and sugar, then place on a low heat, stirring until the sugar has dissolved. Bring to a simmer and continue cooking for 10-15 minutes until the cranberries start to soften and burst. Check the sauce for sweetness; adding more sugar if necessary.

Spinach, rocket and dried cranberry salad

45ml olive oil

30ml white wine vinegar

1/2 cup plus 2 tablespoons dried sweetened cranberries

90g baby spinach leaves

45g rocket

50g walnut halves

200g Kidderton Ash goats cheese, crumbled

Pinch of cracked pepper and salt

Take a break from Christmas over-indulgence with this festive salad. Combine olive oil, vinegar and 2 tablespoons of dried cranberries in a food processor. Pour half the dressing into the bottom of a salad bowl and add rocket and spinach, ¾ of the remaining cranberries and candied walnuts; season with salt and pepper and lightly toss. Finish with remaining cranberries, candied walnuts and crumbled goat’s cheese and spoon over the remaining dressing and serve.

Fig and cranberry chutney

500g onions, chopped

15ml oil

1kg Bramley apples, cored and diced

500ml cider vinegar

400g Demerara sugar

200g dried figs, diced

125g dried cranberries

1 orange, juice and zest

150ml port

5cm piece root ginger, roughly chopped

6 cloves

12 cardamom pods

1 tsp coriander seeds

100g walnuts, roughly chopped

Sweat onion in a little oil then add apple, vinegar and sugar and stir until the sugar has dissolved. Add dried fruits to the pan followed by orange zest, juice and port. Tie ginger, cloves, cardamom pods and coriander seeds in muslin, secure with string and immerse the muslin deep in the chutney.  Let it simmer for an hour, stirring regularly. To finish, decant the warm chutney into sterilised jars - a charming homemade gift!

Recipes kindly provided by luxury event and catering specialists, Payne & Gunter.

Twelve Days of Christmas - tailored to your corporate entertaining needs

On the first day of Christmas, we took aim at a partridge in a pear tree.  

Actually it was a pheasant, an exclusive game shoot on an aristocrat’s estate.

On the second day of Christmas our guests were served in white gloves.
By a sommelier with vintage champagnes and a Michelin starred chef at a champagne house in the Champagne region. 

On the third day of Christmas, we drove you round the bends.  
In a vintage 2CV car rally around the back streets of Paris.

On the fourth day of Christmas, we focussed on the girls.  
And created a “macaroons & martinis, cupcakes & cocktails” evening.    

On the fifth day of Christmas we presented to you five gold rings.  
VIP client entertaining around the Olympics, what else?

On the sixth day of Christmas, we delivered to you six films a-screening.  
2012 is going to be the year of film – The Iron Lady, Margin Call, War Horse, The Avengers, Batman and the name is?  Bond, James Bond.     

On the seventh day of Christmas, we treated you to molecular gastronomy.
Think Willy Wonka, think Heston and you have the most colourful, psychedelic & tasty funday you’ve ever attended.

On the eighth day of Christmas, we showed events are for investing not a-spending.  In these market conditions, why you would expect any less from us is BEYOND us.  

On the ninth day of Christmas we spotted guests busy a-networking.  
After all, the best relationships are not necessarily made in the office.

On the tenth day of Christmas we guaranteed more a-ttending.  
Events that are such a draw, how can your guests say no?

On the eleventh day of Christmas thanks to us your performance is in-creasing.  
Events boost motivation and morale, promoting better financial results and greater team cohesion.  

On the twelfth day of Christmas bespoke corporate events made a difference for me.  
12 months of inspirational thinking.

A year of inspirational thinking clients’ performance in-creasing
guaranteed more guests a-ttending
everyone busy a-network
ininvesting not a-spending 
molecular gastronomy
six films a-screening 
five gold rings 
focus on the girls
round the bends
served in white gloves
and a partridge (or pheasant) in a pear tree 

Our Bespoke Events Department like to work backwards (just like this Christmas ditty). We start with the end goal: your definition of success. In analysing the elements that will make your event such an achievement, we are working our way towards your beginning – the brief.  Why?  Because a specific brief is our route map to that successful end goal.  (We’re the sort of people who look at the dessert menu before the main course too.) 

 

Find out more about our Bespoke Events team Beyond >

Image via Google images.

Christmas Party Food - Gourmet Canapé Recipes You'll Love

We've tracked down a couple of festive canapé recipes just in time for the party season. These scrumptious bites are perfect for making the office christmas party that little bit special or simply for you to impress friends and family with your culinary skills in the comfort of your own home. 

Christmas Stilton and Toasted Walnut “truffles” with Cranberry Relish

 Ingredients

• knob of butter
• 50g/2oz walnut halves
• 200g/7oz Stilton, crumbled, at room temperature
• 50g/2oz unsalted butter, softened
• 1 tbsp port
• 1 tbsp green peppercorns
• 1 tbsp flatleaf parsley

Method

1. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight.
2. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.
3. Mix the parsley into the chopped nuts and place into a small bowl.
4. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.

Cranberry and Pear Relish

Ingredients

• 7oz (200g) light brown muscovado sugar
• 10fl oz (300ml) water
• 1 orange, grated zest and juice
• 8oz (225g) fresh cranberries
• 2 pears, peeled, cored and diced

Method

1. Dissolve the sugar in the water and then boil for 5 minutes.
2. Add the orange zest and juice and the cranberries and cook for 10 minutes, or until the berries are starting to burst.
3. Add the pears and gently cook for another 5 minutes. Cool

Serve the little truffles on a pretty plate, with pots of the home made cranberry and pear relish

 

Christmas Turkey “Club Sandwich” Canape

Ingredients

• 1 turkey breast cooked
• salt and freshly ground black pepper
• 7 rashers streaky bacon

For the guacamole

• 1 ripe avocado, peeled, stone removed
• ½ garlic clove, finely chopped
• ½ lemon, juice only
• Worcestershire sauce, to taste
• 5 slices pumpernickel bread (or other bread of your choice)
• 3 tbsp ready-made cranberry sauce, or cranberry and pear relish as above

Method

• Slice turkey breast into ten thin slices, then cut each slice in half, season to taste
• Meanwhile, heat the grill to its highest setting.
• Place the streaky bacon underneath the grill and cook on both sides until crisp and golden. Allow to cool, then cut the bacon into three equal pieces.
• Toast the pumpernickel or bread and take the crusts off.
• For the guacamole, place the avocado into a bowl and mash to a paste with a fork.
• Add the garlic, lemon juice and a drop of Worcestershire sauce and mix well.
• Using a 5cm/2in square pastry cutter, cut out 20 squares from the pumpernickel.
• To serve, place a spoonful of guacamole onto each square of pumpernickel. Place a piece of bacon on top of the guacamole, then arrange two pieces of turkey on top. Place a small dollop of cranberry sauce onto the turkey and serve.

Whether you are a seasoned party planner or an amateur cook; stay tuned - we'll be posting more yummy recipes and event planning tips on the blog throughout December and beyond. 

Recipes kindly provided by luxury event and catering specialists, Payne & Gunter.

http://www.payneandgunter.co.uk/

“The cinema is not a slice of life, but a piece of cake.”

The clocks have gone back, the nights are drawing in and the urge to spend your evening curled up in an armchair in front of a good movie becomes stronger and stronger. What to do?

We have the answer!

This month we have tickets for film premieres of The Twilight Saga and Tintin and there is a host of winter movies to keep those cold nights at bay. 

Coming up on the big screen this year is Mission Impossible, Sherlock Holmes and of course The Royal Film Performance.  As soon as we’re back at our desks in January two of the biggest & the best are due to launch: The Iron Lady (with Meryl Streep as Margaret Thatcher) and Steven Spielberg’s War Horse. 

Our bespoke events partner, BEYOND, will be offering a selection of private film screenings and premiere tickets throughout the winter, so don’t delay – grab your popcorn and take a seat. 

“That’s all folks!”

P.S.  In case film is not your thing, call us to discuss alternative bespoke events.  We work on anything from a winter warming whisky tasting to super-truck driving in the Golden Circle.  Nothing is BEYOND us.  

Keith Prowse now offers bespoke events as well as hospitality packages.  We are working with the boutique bespoke agency, BEYOND, as our partner.

Who are the best players no longer at the Rugby World Cup?

With the semi finals but a week away and the high tension of knock out rugby having claimed the ailing scalps of Ireland, England, Argentina and South Africa - we thought we'd have a look at the best players who have or will be boarding the plane home. Using a very scientific method of some stats and generalised opinion from the games we've been able to watch - (with the best of intentions a 04:30 start to watch Fiji versus Namibia was just that bit beyond us) - we've concocted our inconclusive list of the best players in the World Cup.

George Stowers

 Unless you're a fan of London Irish then chances are you probably haven't heard of Samoa's versatile back rower. Weighing in at over 18 stone and standing at six foot four, he is a massive, intimidating presence on the pitch. At this world cup Samoa can probably count themselves unlucky as they came up against two very strong teams in Wales and South Africa in their group. They were also not helped in any way by the scheduling of the pool stage - as centre Eliota Fuimaono Sapolu testily stated in various Twitter updates - having to play important matches with the hindrance of less rest days than their higher ranked competition. That said, Samoa's performances were very good and Stowers put in a lion's share of the work. He averaged over 12 tackles per game and most impressively added two tries - the second one against defending champions South Africa, was a good finish following breathtaking handling from the pacific islanders.

Paul O'Connell

The most outstanding victory (in terms of the tops seeds) and the one that tore up the form book to flip the World Cup on its head was Ireland's demolition job of Australia. The result meant that the tournament split off into a 6 Nations and south hemisphere sided draw, even if the styles of rugby vary wildly. At the heart of their famous victory was Ireland's tight five and the leader of that pack is Paul O'Connell. Pundits will often point out that Ireland play well when O'Connell is on form and when the great Brian O'Driscoll is on the pitch - much in the way that New Zealand are at their best when Richie McCaw and Dan Carter play. O'Connell had one of his best ever games against Australia, rallying the pack to force the Wallabies into the type of up front fight they rarely ever crave. His nous in and around the pack, combined with great strength make him one of the toughest opponents in international rugby, almost in the mould of Martin Johnson and he once managed something pretty special as a player... Unfortunately, against the Welsh, Ireland's level slipped and they head back to the Emerald Isle empty handed.

Adam Kleeberger

Canada's flanker made an impact on the world cup, in no small part because as his Wikipedia page entry states: "Adam Kleeberger is known for having a huge beard." A simple sentence that accurately describes the excessive hirsuteness of his face. We may be a little late to the party with this observation but his beard was seriously wild. In rugby terms he had an impressive tournament and proved himself a highly able defensive player, while also carrying well to create effective yards of space. Canada scored a famous victory over Tonga in their first game, where Kleeberger was named man of the match and he helped the Maple Leaves hold their own against France for two thirds of that game. 

Frans Steyn

In 2007, at the age of 20, Frans Steyn had ebullient, feathery hair and was known as François. He also became the youngest player to win a world cup with the Springboks, putting in a number of good performances - and letting the world know about his now feared long range kicking ability. At this world cup Steyn was in typically unyielding form, playing well across the backs. Unfortunately, he was ruled out of the tournament just before the quarter finals and his bulk and kicking were perhaps one of the reasons that South Africa could not overcome a spirited Australian rearguard action. He still managed to amass a respectable 21 points including three tries that gave his team the impetus they needed to go on and win.

Of course, there are many others who have shone in this World Cup and a few who have been flops (there may be more on that later) - but we feel that this selection demonstrates all that is great about the brawn and skill of modern rugby union. 

Ed Brown is a sports journalist and a guest writer for the Keith Prowse blog.

 

Fashion tips, events news and exclusive recipes - Your Season Magazine is out now

Our latest Your Season magazine is a must-read for sports fans and fashionistas everywhere. You’ll love the fashion features and top tips for what to wear to all the main events of the season. The latest issue of the magazine is full or exciting stuff, including:

•reports from 2011's major sports events
•a guide to what's on in London's West End
•exclusive recipes from some of the UK's top chefs
•a pull-out event calendar so you'll never miss an important date
•and lots more!

 

HOW TO COOK UP A STORM OF A CHRISTMAS PARTY

Can you cook? 

Events are rather like a soufflé: get everything spot on and you’re everyone’s best friend, but get just one smidge wrong (bit of a limp wrist on the egg whites?) and you have a flop.  Literally.    

So, chefs de partie, here we go on how to cook up a storm of a Christmas bash. 

First of all, how do you want your soufflé to look and taste?  We always recommend a “backwards brainstorm” with our clients; start with the end result and work backwards.  You can’t cook up the perfect party if you don’t know what the perfect party means. 

So, where to begin…

Start with good ingredients: that is ingredients that work to your taste and to your (dinner) party guests’.  We always recommend getting away from the “set menu”!      

INGREDIENTS

Venue

Catering

Entertainment

Décor

Venue

1. Location, location, location – close to the office AND within easy reach of public transport.
   
   
2. Brand fit – does it reflect the values and culture of your company?
   
   
3. Access & late licence – at what time can you start set-up? Until what time can you party – lights on at 11 school disco style or all-night clubbing?
   
   
4. Capacity – will you all fit?  Remember the way capacities are listed, noting that “dinner dance” capacity is lower than a straightforward dinner. 

Catering

1. Think “look & feel” as well as quality and quantity in terms of food and drink.  Catering can really influence the feel of a party. 
   
   
2. Rather than taking the caterers’ set menu as red, brainstorm with them.  Chefs love to go “off-piste” and get creative. 

Entertainment

A party is not a party without entertainment and the range is broader than you can imagine, whatever your bag. 

 

1. Fit is all important, not just with the venue but with the theme and the company brand.  Remember your aim is to please everyone, offend no-one.    

2.  If you are booking entertainers, check their “rider”; timings expenses, requirements (hot meal or 1,000 red roses in their hotel suite…) 

3.  Ask yourself why you are booking entertainers – to break the ice or to be the headline act?  You are going to have to justify the budget so make sure you know the why as well as the what. 

Décor

1. Don’t set out to transform a venue unless you have a very generous budget.  If you do, ideally start with a blank canvas venue where you can start from scratch.
   
   
2. For the modest to medium budget use the venue as a foundation and build on it.  Aim to create an ambience rather than working to a specific title. 
   
   
3. Appeal to the senses – snowflakes on skin, the aroma of Christmas spices, hushed voices of carol singers… 

Back to the chef’s kitchen….

So you’ve got the ingredients, now we need to know the …

QUANTITIES

Remember the soufflé?  The rule here is: get the balance right. 

1.  Prioritise – which is the most important of the ingredients in the section above? 

2.  Allocate the budget according to your priorities, but also bear in mind that the lion’s share will be devoured by venue and catering.  

3.  Remember to reserve a small pot for those potential extra touches (gifts, midnight nibbles) and to have a contingency fund

MIX IT UP!

This section is all about how you transform those individual ingredients into your soufflé ready for the oven. 

1. Project plan – have a (realistic) detailed schedule to include a projected timeline for each task. 
   
   
2. Get tasks in order.  Certain elements will need to be completed before and will impact upon others. 
   
   
3. Do your research.  Does your market prefer the savoury or the sweet souffle? 
   
   
4. Get strategic.  Ask yourself “why?” at every point.  It will help you justify budget, your actions and every element of the party to your boss and the budget-holder.  It will also ensure you are constantly looking to match the event to your company culture and your target audience. 

…AND WHEN THE OVEN BREAKS DOWN

Plan not only for what will go right on the night. 

 

Every event planner worth their salt has a good event disaster story to tell…how you handle it is the proof of the pudding. 

1.  Don’t panic!  Think the situation through and work through the best, closest and most viable alternatives and solutions.   

2. Have a Plan B wherever possible – it will be far from the perfect solution (that was Plan A) but it will divert attention while you deal with the disaster. 

SETTING (AND CLEARING) THE TABLE

Set-up on the day and post-event de-rig. 

1. Allow yourself time to set up on the day – allow what you think and then add an extra hour.  Expect delays. 
2. Take a detailed schedule with you with all timings so that on the night you don’t have to think, you just do.  
   
   
3. Leave yourself time to get ready after set-up - the hostess with the mostess needs preparation time.
   
   
4. Know when suppliers are returning to de-rig

SIDE DISHES

What other extras might accompany the main event?

Security staff – ensure they are polite to guests and not on a power trip.  Ensure they are provided with a guest list and are briefed fully on guest protocol / entry rules. 

 

Staffing – anything from freelance event managers to naked models.  Again brief fully, explaining what is expected (and not) of them.  

Fancy dress – are you dressing up the waiting staff to fit with your theme?  You do not have to blow budget on full costumes, how about wigs or hats?

Gifts – are you giving guests a goodie bag or is Santa arriving at midnight with a sack of presents?

Post-party party – if the party finishes early, have a venue lined up nearby where the survivors can go and enjoy a nightcap.

TOPPINGS

The icing on the cake….

Attention to detail is the key to a fabulous party and it is the little touches that guests will remember.  Think rose petals and scented candles in the ladies loo, a polite and smiling cloakroom assistant who finds guests coats immediately, the cab ready and waiting as you step out into the cold.  It is the sparkly toppings that put the finishing touch on the fairy cake. 

BON APPETIT!

Being a chef is a vocation as well as a career.  Chefs are borne out of a love of good food.  So tuck in & savour the flavour.  You have created this Christmas party whether it’s just a side dish or a 7 course menu gourmand.  It’s now time to enjoy it.   

Kate works at Beyond, Bespoke Events Partner to Keith Prowse.

Exclusive Winter Pie Recipe - get it while it's hot!

There's nothing like a hearty pie to warm you in wintertime. Make a mouthwatering meal by following the simple steps below.

Pigeon Pie with Savoy cabbage and Roasted Chanterelle mushrooms

(serves 4)

Ingredients

8 Squab Pigeon Breasts (skinless) - available from most good butchers

1 Chicken Supreme (skinless)

1 Free Range Egg

100ml Double Cream

400gr Buttery Mash Potato

1 Savoy Cabbage (finely shredded)

150gr Chanterelle Mushrooms (cleaned and halved)

40ml Red Wine Jus 

4 Pancakes

1 Block of Butter Puff Pastry

Method

Preheat your oven to 175 / Gas Mark 4 degrees

1. Cut chicken supreme into small pieces and place in a food processor. Then take the egg and separate the white and yolk. Place the yolk in a small container and save for later. Add the egg white to the chicken and blend whilst adding the double cream slowly. Once everything has combined in too a mousse like texture, stop and place the mousse in the fridge for later.

2. Place pigeon supremes on the board and season well. Heat your pan and a little drizzle of olive oil and seal supremes quickly on both sides, and then remove from pan to avoid over cooking.

3. Once the supremes have cooled down, place back on the board and pat dry if necessary. Now take your chicken mousse and spread evenly on four of the supreme’s approximately ½ thick, then place the rest of your supremes on top of the others to make a sandwich.

4. Lay your pancakes out, place your pigeon on them and wrap them in the pancakes, trimming off any excess pancake. Now roll out your puff pastry to approximately 2mm thick and cut four squares 15cm in size. Place your pigeon sandwich wrapped in pancake in the middle and fold the top and bottom sides over so that they just overlap, then seal and crimp each end cutting off any excess pastry. Take your egg yolk from earlier and glaze your parcels and leave to rest on one side for 20 min.

5. Place your pies in the oven for 16 minutes.  Whilst they are cooking, pan fry your mushrooms and place to one side and then gently sauté your Savoy cabbage. Whilst all that is happening, gently reheat your mash potato and red wine jus. By this time your pie should be out of the oven and resting for approximately 5 minutes.  Begin to dress your plates and lastly cut your pie in half and place on the plate and finish with red wine jus.

Recipe supplied by Ryan Matthee, Head Chef at the Twickenham Experience