Together with our sister company, South Downs Marquees, we presided over a lovely little private lunch on Sunday afternoon. With a beautiful summer’s afternoon shining down on a quintessentially English garden, we were thrilled to cater for this private event and even more thrilled when Sandra took the time to drop us a note of thanks.
“Dear Bee,
We were both absolutely delighted with the success of our lunch party, and we would like to thank everyone at Jacaranda who helped make it such a success. The marquee looked wonderful and many of our guests commented on it, we were most grateful to Jonathan and his team for creating the lovely ‘open’ aspect. The food was absolutely delicious, beautifully presented and plentiful, I was surprised at how many guests had the cheese and received many comments on how good the selection was, particularly the Pierre Robert. Please thank Jamie and his team for our splendid buffet. Finally we were very impressed with everyone who worked so hard whilst they were here, they were helpful, efficient and left everything clean and tidy.
Needless to say we would have no hesitation in asking you to cater for any event that we may have in the future.
I am afraid I am a hopeless photographer, but I quickly took a few photos which I hope are good enough to show how much of the garden can be seen from the open marquee – of course one does need good weather – we were indeed extremely lucky on Sunday, there was even a slight breeze!
With many thanks,
Sandra”
For this event, Jacaranda created a menu consisting of:
~ Canapés ~
Char-grilled vegetable and goats cheese cannelloni
Parmesan gnocchi with tomato fondue and shaved parmesan
Thai duck and mango salad on teardrop spoon
Thai fishcakes with cucumber and chilli dipping sauce
Clear Gazpacho shot
~ Cold Buffet ~
Seafood salad with prawns, diver caught scallops and crab served in glass cubes with shaved fennel
Peppered fillet of beef with basil aoili & horseradish cream
Artisan Ciabatta bread with olive oil and cracked black pepper
~ Salads ~
Fine bean, mangetout and asparagus orange zest, fresh orange, pomegranate, hazelnut and hazelnut oil and parmesan shavings
Vine ripe, cherry tiger and sun-blushed tomato with oregano dressing
Char-grilled aubergines, courgettes, peppers and marinated artichokes and olives
New potatoes with caramelised onions, capers, chives and rosemary oil
~Dessert ~
Lime pannacotta and mango sorbet with tropical and passion fruit sauce and meringue
~ Cheese ~
Platter of Godminster cheddar, Pierre Robert, Barkham Blue and a local Ash goats cheese
Grapes, bread & biscuits
