Background

Well, this was an exciting project. Howdens do a great job of selling kitchens but not many of their clients know that they have their own appliance brand ‘Lamona’. It was David’s job to give his “cheffy” take on their wonderful products. And demonstrate to Howdens staff (designers, engineers and developers) just how good they are.

Howdens suggested it would be a good idea to get to know about all things Lamona. To do that, there was no better way than to cook using the product. The Lamona spotlight days were about showing the capabilities of their cooking products. Howdens HQ is in Northampton and it was interesting to get a ‘behind the scenes’ look at their distribution centre. Although the mind boggles with the logistics behind the distribution. “Give me an event to organise any day, rather than co-ordinating millions of products going all over the country,” said David on his return. Quite.

 

Brief

David was briefed to develop a showcase designed to show off the best of the features of the ‘Lamona’ range. This ultimately meant a range of cooking methods requiring precise temperatures and cooking times. Given that a significant amount of our events take place in marquees and other peoples kitchens, we’re used to using all types of cooking appliances. After a quick test run, it was apparent that the equipment was very precise and easy to use. So he settled on classic recipes with a twist.

These recipes showed the level of control the Lamona inductions hobs give. We also loved using the brilliant steam ovens. We are already planning for 2020 and pulling together exciting recipes to try out.

The Four Gables Award Winning Touch

This was a very different project to our regular feast of corporate events, weddings and private parties. The designed menu was a compete success and hit the brief with aplomb. With freedom to be creative, we opted for classics with a twist. Think ‘proper’ crispy spring rolls with sweet chilli dip, oven baked for a healthier finish; sumptuous steamed sea bream served Thai style flavoured with chilli, garlic and ginger and decadent salted caramel and Malibu chocolate pots.

All perfectly finished and enjoyed by all of those on set. In some respects, this was one of the more challenging events of the year, but we loved every minute of being able to do something new.