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Case Studies

34 Bloomsbury | Sustainability | 34 Mile Menu 683 1024 Four Gables Group

34 Bloomsbury | Sustainability | 34 Mile Menu

We were delighted to collaborate with our friends at Plain Jane Events at the launch event of the wonderful new venue 34 Bloomsbury. The team at The 43 Club created a range of wonderful cocktails to reflect the building’s character. When taking your first step through the door at 34 Bloomsbury you will be greeted with a building exuding class and elegance – we think its own description does it perfect justice.

“Welcome to 34 Bloomsbury, a newly renovated 1850’s Georgian townhouse in the heart of Bloomsbury. Combining an elegant contemporary style with a rich heritage, the space offers four rooms across two floors, as well as an urban garden to host a variety of events.”

When we sat down with the team at Plain Jane Events we wanted to create a menu concept that was current and creative. We came up with a 34 mile menu for 34 Bloomsbury, as such all aspects of the menu we sourced with 34 miles of both our HQ and 34 Bloomsbury. This allowed the kitchen team to get creative with the best of the southeast. Our suppliers were incredibly helpful and we wanted to champion their amazing work as such small quotes were in pride of place to explain more about their production methods among much more.

34 Miles Of Amazing Producers

Wild Tenterden Trout – Modern, sustainable fisheries that create amazing produce using traditional methods.

Kevin and Alison Blunt make Golden Cross goats cheese from their own goats milk which are fed only on pasture or hay.

East end crab – pot caught off the Sussex coast.

Using traditional techniques, High Weald dairy produce English feta in West Sussex.

Forman & Son is part of the Forman family of companies spearheaded by H. Forman & Son, the world-renowned smoked salmon business that dates back to 1905 perched on the side of the river Thames.

Meadow Vale in West Sussex allow their birds to roam free – maturing at 7 months rather than inventive farming the quality is second to none.

The Alexander Family have been farming in the Darenth Valley since 1892 when James Alexander brought down 17 milking cows on the train from Ayrshire in Scotland.

During the late 1980s Mark and his parents, Guy and Audrey, established a flock of 150 British Friesland sheep and ever since have produced award winning cheese at High Weald.

Watts Farms create all their produce with sustainability at its core – they are all about soil composition when it comes to courgettes.

CURED TENTERDEN TROUT | CREAM CHEESE | CAVIAR
BLACK BEETROOT MACAROONS | GOATS CHEESE
PICKLED KOHLRABI DISC | EAST END CRAB | HERB POWDER
COMPRESSED MELON | WHIPPED FETA | BLACK OLIVE DUST
SMOKED SALMON ‘LOLLIPOPS’ | BLACK APPLE JELLY
SHREDDED DUCK BAO BUNS | PICKLED GINGER | BLACK SESAME
BLACK GARLIC | KENTISH BEEF | NASTURTIUM
KENTISH PEAR | CIDER VINEGAR GEL | BLUE CHEESE | WALNUT
WHIPPED RICOTTA | COURGETTE | CHARCOAL CRACKER
Wedding case study – Emma and Hiroki 1024 369 Four Gables Group

Wedding case study – Emma and Hiroki

Background

Buried in the heart of Sussex is a stunning events venue called ‘Balcombe Place‘. Balcombe Place is a Grade II* listed building, constructed in 1856  with gorgeous views across the Ouse Valley. The incumbent family have spent the last few Yeats renovating the property. Every detail of the renovation has been done sympathetically and in keeping with how the property was in the early 1900’s.

These days the house is used as an events space and offers the perfect venue for weddings and parties and we were there last weekend to cater for a very special couple who were getting married there.

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Brief

For this wedding, we were given the task of bringing two cultures together, with a simple yet elegant design. The attention to detail was amazing. Origami cranes were used as place settings, the perfect nod back to Japan. Glassware was chosen specifically with the decor of the room in mind. Magically, the weather obliged and the sun shining through the music room windows set the glassware off to perfection. And the food was all about a fusion of cultures and the use of space to enable guests to come together over food.

The Four Gables Award Winning Touch

This wedding was all about fusion and the canapés were the perfect place to set the scene. Think Cajun spiced tiger prawns, cucumber cups with duck and hoisin sauce and Thai spiced chicken kebab. Starters were very Asian influenced; sashimi tuna, ceviche of wild bass with lime and lemongrass, ponzu tuna and steamed chicken gyoza among others. The main course of lamb rump went down and treat and a selection of mini desserts such as lemon posset and Eton mess rounded off a delicious wedding breakfast. We loved the desserts were served on a table with the aim of bringing all of the guests together, and it worked beautifully.

Our job is to constantly review and refine our ideas to ensure we hit the brief. We were delighted with the feedback we received and are looking forward to being at Balcombe Place again soon.

A few words from the client

‘Thank you for everything! We had the best day and the food and service was incredible… that Lamb, so many compliments…(and the) dessert table to die for! Thank you!’

Corporate Event – The European Parliament 1024 683 Four Gables Group

Corporate Event – The European Parliament

Background

Well, what a lovely event. Set against the twenty one botanicals delicately placed in Bombay Sapphire’s Distillery glasshouses an event to celebrate an array of achievements. We were asked to deliver creative canapés for a cocktail reception. Bombay Sapphire produced some delicious cocktails carefully selected by Ivano Tonutti their master of botanicals.

With 250 guests invited across three different areas of the site, this brief set us a bit of a challenge. How could we deliver those creative canapés, over a short window of one and a half hours, for that number of guests? By carefully planning of the menu by chef Dave, we ensured the service was efficient and satisfied the brief.

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Brief

With people flying in from all over the world for this event, the food needed to appeal to a wide demographic. After deliberation and discussion, the final choices were:

Crispy shallot and avocado sushi

Duck with cucumber, spring onion and chilli

Ponzu marinated tuna lollipops with wasabi caviar

Lyonnaise onion and Lancashire bomb tartlet

Pulled brisket with chicory and horseradish snow

The Four Gables Award Winning Touch

We had a short window for service over a large event space so efficient delivery was key. We had some canapé service boards made for the event. Each board had a marble insert and held over a hundred canapés. I know what you are thinking “that must have been heavy” and you would be correct. Given the front of house team held them for over an hour, we had straps made for them too – think ice cream at the interval at the theatre, then add a bit of Four Gables style.

Our job is to constantly review and refine our ideas to ensure we hit the brief. We were delighted with the feedback we received and are looking forward to being at Bombay Sapphire again soon. For anyone looking for a truly unique events venue, this must be on your list. We were lucky to cater a number of Christmas events last year. You can read about our experiences here.

A few words from the client

“We’re so delighted to have chosen Four Gables as our caterers for the evening reception at the gin distillery.  Thank you, David, for being brilliantly communicative, keeping in touch with us throughout all the planning, and for helping us shape the event exactly how we wanted to.  We received such wonderful feedback about the canapés – they were delicious.  I have no doubt that if we have an event in the future, we will be using Four Gables again (and ordering lots more canapés as they were too nice!)”   

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The evolution of food 2010-2020
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As an events company, it is fair to say that our job is to try our best to constantly stay ahead of the trend. Our clients rely on us to know what is coming up rather than what is going out. Having started a hospitably based business between 2010 and 2020 we thought we would take a deeper look into what influenced us both consciously and subconsciously. This is an important part of planning for the next ten years, in order to grow as a business and serve our clients better. Isn’t it about time we thought carefully about what influences not only us but also the people around us?

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DISCOVER
OUR LATEST FOOD & DRINK CONCEPTS
CREATIVITY AWAITS
Brand Activation – Peak Performance Guildford 1024 390 Four Gables Group

Brand Activation – Peak Performance Guildford

Background

‘Necessity is the mother of invention’ could have been the proverb behind the development of Peak Performance apparel. A meeting of minds in Åre, a mountain village in the Swedish province of Jämtland in 1986 was driven by a need for functional, stylish and simple clothing. The rest, as they say, is history.

Today, Peak Performance is not only a global company specialising in clothing created for skiers and has now included active ranges and apparel suitable every day use in the urban environment. They utilise their know-how of functionality and quality and seamlessly fuse it with modern design.

Peak Performance are launching a pop-up store at 6 Market Street, Guildford. The shop is run by active people with a love for skiing and the outdoors. We were invited to collaborate around all things food for their launch party.

 

 

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Brief

We teamed up with the guys from Peak Performance to design a launch event to kick off their 2019 Ski season. The Peak Performance team wanted the food to represent the ethos of the brand. Stylish and simple.

Skiing involves effort in invigorating environments. So, it’s only natural that après ski, participants crave opulent, indulgent food that warms the soul as well as the body. Think oozing cheese, melt in the mouth potatoes with lashings of butter, drinks warmed with spices full of comfort and luxury.

The Four Gables Award Winning Touch

The venue needs to look, feel and smell like an alpine resort. What evokes the gastronomic culture of skiing better than a crepe station? Soft, dimpled, frilly, delicate and utterly delicious served with sweet or savoury.

Adding depth to the food are a selection of canapés. Classic tartiflette dressed with grain mustard vinaigrette to add a little acidity. Mini reblochon fondue oozing cheesy goodness and mopped up with crusty bread served with charcuterie and cornichons. Luxurious smoked salmon tartare with sesame seed and coriander and to refresh the palate, asparagus ice cream with crispy shallots. All washed down with Vin Chaud. Decadent and delicious.

Corporate Case Study – Howdens 1024 336 Four Gables Group

Corporate Case Study – Howdens

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.

 

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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.

Case Study – Miss Bush Bridal 1024 336 Four Gables Group

Case Study – Miss Bush Bridal

Background

‘I Dream in Citrine’ was a wedding showcase based around a celebration of colour. Yellow to be precise. Devised by Miss Bush Bridal in Ripley, this sparkling summer evening event draws inspiration from the healing crystal, Citrine. The venue for the showcase is an old methodist chapel based in Ripley. Stunning and iconic, we were honoured to be asked to cater the event. There was no doubt we were in heady company.

 

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Brief

The Miss Bush team have been dressing stylish, fashion-conscious brides for 30 years. Their customers were invited to attend a summer showcase organised in collaboration with wedding planner and event organiser Susie Evans. The showcase was packed with a sparkling new collection from Eliza Jane Howell and pieces from designer Gill Harvey, milliner Joanne Edwards and Miss Clemmie and supported by suppliers oozing elegance and class. It was clear from the outset that our canapés would need to be elegant, stylish, easy to eat and ultimately delicious.

The Four Gables Award Winning Touch

We got our thinking caps on and came up with some stunners. Delivering the final result took persistence. To satisfy the exacting requirements we had to source several new suppliers. Golly the results were worth it. Highlights included chargrilled pineapple with chilli, lime and lemongrass; seasoned tiger prawns with butternut squash; sweetcorn creme brûlée with caramelised chorizo (acting as the sugary crispy top normally associated with pudding brûlées); goats cheese and yellow beetroot 99 cones and a refreshing cherry tomato consommé with basil oil served in shot glasses.

Photo credit | Hayley Bray Photography | www.hayleybweddings.com

The ‘I Dream in Citrine’ team in full:
New bridal collection from Eliza Jane Howell, Occasion wear by Gill Harvey Collection, Millinery by Joanne Edwards Millinery, Photography by Hayley B Weddings, Videography by Ash Videography, Planning by Inspired By Susie Evans, Accessories by Miss Clemmie, Hair styling with Sharon Roberts Hair, Make up & beauty advice  Carolanne Armstrong, Flowers by Mad Lilies, Canapés from Four Gables Food, Cocktails by Tattams Bar, Music by Stef DJ via Spin Sisters, Glassware Couvert Hire, Graphic design by Spicer Pow, Calligraphy One Crafty Bird

Birthday celebrations 1024 289 Four Gables Group

Birthday celebrations

Background

This event screamed ‘elegant celebration’. Our friends at the Hyde Estate (an absolutely stunning event venue in Sussex) asked us to help with a joint family party. Taking place on a perfect early summers evening to a backdrop of a gorgeous surrounding singing with flowers. Guests were wowed with a four course meal based around the theme of bringing the outside in. The event organisation was headed by the lovely Susie Evans.

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Brief

This event was to ooze black tie elegance and sophistication and become folk law in the annals of the family history. Our job was to provide top notch food that represented class and fitted with the surroundings. The grounds of the Hyde Estate are phenomenal; peaceful, celebratory and at this time of year, very floral. We were keen to bring all of those elements to the plates served to guests. On that theme, we suggested that the menu should showcase the Hyde Estate venison, an idea readily embraced.

The Four Gables touch

The event called for a sophisticated, grown up menu focusing on fresh, seasonal produce. Guests loved the canapés of mille-feuille of gravadlax with sweet candied beetroot; Goats cheese lollipops dressed with chilli jam and bresaola and feta parcels. The Hyde Estate venison was served as carpaccio with a garnish of dandelion, blackberries, roasted beetroot and a truffled honey dressing. Guests also enjoyed Banham chicken wrapped in prosciutto with asparagus, watercress and lemon risotto with a jus gras. Followed by a dessert of milk chocolate ganache, passion fruit pollen, fresh berries, chocolate soil, edible flowers and salted caramel ice-cream served as an ‘edible garden’ in homage to the beautiful surroundings.

The hosts were delighted with the event saying, ‘…thank you letters keep commenting so positively on your great food, especially the venison carpaccio, which was succulent. As you know we loved the floral feel of your decoration too, which fitted our theme perfectly!’

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Wedding vows

Celebrate

May is rapidly becoming the Royal wedding month of the year. If you have a wedding in the offing, then you can’t help be swept up in the mood of the nation.

Weddings have never been more fashionable and summer in the UK is a peak time for nuptials. There can be few girls who did not parade around the bedroom with a pillow case adorning their head. My best friend and I used to fantasise endlessly about where our wedding would take place (cue old stone country Church with a kissing gate) and look like (romantic, white, flowers everywhere and lots of friends!).

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Customise

Here at Four Gables, we love that weddings are a beautiful opportunity to share your day with friends and family.  We also love that food is a conduit to that celebration. These days, the traditional church or registry office choices of our youth have expanded to include many beautiful alternative venues. The Hyde Estate, for example, is featured in the picture at the top of this post. With that, there are now so many the opportunities to serve delicious and different foods to reflect the venue and style of your wedding.

The Four Gables touch

Four Gables know that organising a wedding can be stressful and time consuming. With our emphasis on customer service, we can help to take some of that stress away. We can help plan your menu and recreate any dish that you dreamed of. We can talk bowl food and soul food and whether to stand up or sit down. Or maybe help recreate your favourite cocktail or create one especially for you. Most importantly, we can give you the time to enjoy your special day with those you love the most.

We’re really good at what we do. So much so, we’ve won awards for it.  To find out more about what we can offer, see our ‘wedding portal’ here.

New Venue – 19 Greek Street 1024 394 Four Gables Group

New Venue – 19 Greek Street

Background

19 Greek Street is the perfect London event venue. A six-floor Victorian townhouse nestled among Soho’s sought after private members’ club, surrounded by hip bars and restaurants and trendsetting boutiques. It hosts events of many types, from fashion to beauty, interiors to media.

At the core is a philosophy of bringing together events to help make the world a better place. That means raising funds for people with mental health issues juxtapose some of fashion’s biggest names such as Louis Vuitton and Louboutin.

Introduced by the wonderful team from Plain Jane Events, we collaborated at a recent showcase designed to show off 19 Greek Street at its best.

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Venue Hire

The venue was converted from a run down Victorian house to elegant London event space in 2012.

The space offers a flexible layout, which can be hired in full or in part, with a total capacity of 150 standing. The building lends itself brilliantly to pop-ups, product launches and brand presentations, as well as gallery shows for art and design. Read more about the venue.

The Four Gables Award Winning Touch

19 Greek street is a wonderful blank canvas and we can help you achieve the event of your dreams. The venue lends itself to dynamic food stations; elegant dining or stylish food with a twist.  As event planners who love to get creative, we are the perfect choice for your event. We’re passionate about food, drinks and design and love to deliver that in innovative ways.  Why not check out ‘seasoned‘ as a great place to start.