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Seasoned 2023 1024 768 Four Gables Group

Seasoned 2023

Take a look at ‘Seasoned 2023’. The brochure is the backbone of creating the perfect food experience for your event. It is designed to be the starting point when making your food selections.

‘Seasoned’ is chock full of suggested dishes. At this point, it’s important to say the menus are guides, not absolutes. You can mix and match and use our expertise to get creative with your own event. Using seasonal produce is important to ensure you get the best possible quality and freshness in every dish. Once you’ve had a chance to have a look at ‘Seasoned’, join us for a chat in the office with a glass of wine and let’s get excited about food and cocktails!

Our job is to create your vision and ensure that your event is everything you want it to be. Our ethos is food theatre with each of your guests being part of the show. It is our job to perform and ensure people remember your event as something truly special.

You can visit ‘Seasoned 2023’ here.

The Four Gables Award Winning Touch

We caught up with David (Director) last week about his thoughts on our new menus, he had this to say “We are really looking forward to bringing all of these concepts to life. Steve and the team in the kitchen have done a wonderful job curating a range of dishes that scream of creativity and elegance. We are looking forward to seeing you and your guests experience them.”

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Digging Deep With The Tipsy Food Company

So, just in case you didn’t know we have just launched our sister company – The Tipsy Food Company. Of course, having your own gin and rum doesn’t hurt when you’re an events company! You can expect to see plenty of The Tipsy Food Company spirits at Four Gables events, from innovative new gin cocktails to delicious rum-based desserts. Well, it’s only fair if events clients get to get ‘Tipsy’ too!

The great thing about this is that it gives us a chance to do what we love doing – getting creative with new ideas! Our brand new food concepts will add fun new tipsy twists to our canapés, sharing plates, sit-down meals, and sweet treats alike. Gin-cured salmon, rum chocolate mousse? Don’t mind if we do!

And of course, this also means our events clients are making a difference around the world too. Our ‘Drop for a Drop’ campaign isn’t limited to drinks bought from The Tipsy Food Company website – every bottle drank at a Four Gables event will also see one pound donated to Dig Deep. Suddenly that extra cocktail at your wedding or party sounds like an even better idea! Click me to learn a bit more about our partnership with Dig Deep.

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It’s Time To Celebrate The New Normal… Boutique Events

For those of you who don’t know me, I’m David, Managing Director at Four Gables. The last few weeks have looked very different for all of us. Personally, I have loved the cherished time spent at home with my family. Although, it’s definitely fair to say that I’m better at managing a business in hospitality than home schooling. Now the tide is starting to turn, it’s time for me to return to the helm and start planning what the future will look like at Four Gables.

We are just as committed to you, the customer, as we have ever been. We are also prepared for whatever the world will throw at us in the next few months. It has taken us a while to envisage a path to “the new normal” and I guess in practice we are all going to continue to adapt as more information becomes available. For now, we have been working hard to find the right way forward and I am delighted to say that with government guidance, now is the right time to spring into action!

It will not come as a surprise to you that all of our pre booked events during this Spring and Summer have been cancelled or postponed. It has been our policy to be as helpful as possible during this scenario. All of our clients have put their faith in us and I have received many heartwarming messages to say “thanks for being so understanding, positive and proactive”.

Recently the government have (and we are to understand will continue to) relax the lockdown measures. So we are now confident we can take tentative steps forward. Things will obviously start small and we are now having conversations with clients pulling together small gatherings ready for the green light from the Government.

What does this mean for now?

We know that you are keen to spend time with friends, colleagues and family, so we have created three concepts that will work for small numbers (ideal for your ‘bubble’ of close friends and family). You can see more about the concepts below. Thinking about doing something different? perfect, take a look here for some inspiration.

We have already a number of these small intimate events booked over the coming weeks and I can’t tell you how much we are looking forward to getting things back on the road.

I am looking forward to seeing you soon,

 

David

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Take a look at the brochure below that will tell you a bit more about how we are going to deal with the challenges of social distancing etc…

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Close your eyes and imagine, you are in your garden, it’s a warm summers day. You have a mojito in one hand and a slow cooked pulled pork slider in the other. Perfect!
For parties of any size (restrictions allowing) this is perfect to get friends and family together while staying socially distanced. All you need is some relaxed seating and we will do the rest (bringing the BBQ itself and all equipment including glassware, cutlery and crockery). We can deliver a wonderful event while minimising contact. To ensure we deliver a seamless event, it is likely we will need to provide (depending on numbers) one front of house staff member and one chef on site.

 

From the grill

Pulled pork slider with red cabbage slaw and paprika mayo
Ras el hanout and honey glazed chicken
Grilled coconut and lime mackerel parcels
Coriander and garlic chicken skewer

Rocket, parmesan and walnuts with mandarin aged olive oil
Asian noodle salad with sesame and soy
Panzanella salad with ciabatta croutons
Truffled potato salad with spring onion and crème fraîche
Roasted beetroot, carrot and fennel with orange dressing

 

Something Sweet

Baileys tiramisu
Cocktail lollies – mojito | peach bellini | bucks fizz

 

*Let’s chat about cocktail options to sit alongside the grill

 

So, hopefully you are thinking “this sounds good but how does it work”. The Grill is priced at £39.00 per person. Shall we chat further, click here to get in touch.

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Think Wimbledon / afternoon tea – glass of champagne in one hand and a warm scone laced with jam and clotted cream in the other. This is all about finesse. For parties of any size (restrictions allowing) this is perfect to get friends and family together while staying socially distanced. All you need is some relaxed seating or maybe a few rugs scattered around the garden and we will deliver the individually personalised hampers, designed to be given to each person.

The hampers can be delivered prior to guests arriving to minimise contact. That said, with potential drinks options, we suggest one member of our front of house team to be on site to ensure we deliver a seamless event.

 

Something Savoury

Poached and smoked salmon with lemon and dill mustard on dark rye bread

Roasted black leg chicken, walnut, lettuce & smoked mayo on granary bread

Roasted scotch sirloin, fresh horseradish cream & tomato on onion bread

Grilled red peppers, smoked hummus and rocket on brown bread

Truffled egg mayonnaise with chives on dark rye bread

Spinach and cheddar quiche royale

 

Something Sweet

Selection of scones

Botanical gin and tonic drizzle cake

Giant jammy dodgers

 

*Let’s chat about cocktail options to sit alongside the hampers

 

So, hopefully you are thinking “this sounds good but how does it work”. Strawberries and Cream is priced at £35.40 per person. Shall we chat further, click here to get in touch.

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So, if you are anything like us, you have probably missed the ability to get together with friends and family.
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When we were thinking about unique events you will enjoy, we got chatting about resurrecting something from the Food Academy days (you may not know but we used to run a cookery school). Making pasta was our most popular course by miles. So why not gather a group of 8-16 friends and family together and our chefs come over to teach you how to roll pasta and turn it into a dish worthy of a Michelin Star.
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All this will be accompanied by a cold bottle of beer, glass of bubbly or cocktails of your choice. We can roll pasta both inside and outside and we will bring all the equipment. Learn how to make the perfect pasta dough. Create an array of different pasta including spaghetti and pappardelle.

Then it is time to get creative as we roll tortellini and ravioli – how about stuffing them with roasted butternut squash, sage and comte?

As if rolling them wasn’t enough, its got to be time to eat by now, right? We will cook and present your pasta and leave you to enjoy the rest of the day with your friends and loved ones.

 

So, hopefully you are thinking “this sounds good but how does it work”. The Masterclass is priced at £49.50 per person. Shall we chat further, click here to get in touch.

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We know that the last few weeks have created a great deal of uncertainty for individuals and businesses alike, we are in a great position as a business and are hugely excited about the opportunities on the backside of all this. That said in my role a big part of what I do is to ensure our clients feel comfortable booking with us, as such given the current scenario our stance has been and will continue to be that if any event is disrupted in any way by Covid-19 any deposit will be returned in full immediately or we are more than happy to move to a more suitable date. My hope is that this will give you the confidence to book your event with Four Gables without any financial risk. If you have any questions about any of this, just drop me an email.

 

Click here to drop me an email

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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!’

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Virtual reality?

“Because we live our lives more and more detached from the physicality of reality — through our phones, we are detaching ourselves from the reality of life,” he says. “I wanted to work to bring us back to the realness, and eating is one of the most real things you can work with.” Casalengo.

For a while now, we’ve been fascinated with virtual reality and its application in the food industry. The technology has been around for a while, but its use in entertainment is definitely still in the infant stages. We love the potential this technology brings to our industry. Food has always been a sensory delight and people are always looking for different ways to enjoy it.  We think virtual reality is the logical next step.

Virtual reality provides an opportunity for you to enjoy all kinds of things about the food you are eating. We can show you where your food came from, it’s provenance and the way it is prepared. All with added theatre and excitement. Your senses will be astonished at the experience. It will become a different way of eating. 

This reality dining experience is trippy

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We need your help…

We would love to know what you think about virtual reality. Is this something you are interested in? Would you attend a virtual reality gastronomic event? Would your guests be delighted by the concept or is this something that needs more exploration? May we ask you to spare us a couple of minutes to give us your impression? We are hugely grateful. 

Click here to drop David an email. 

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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 Wheels Are Turning
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It has been a challenging time but as a business we are in a great place and are “up and at it” (the team in the office laugh at my terrible phrases). As I write this blog post the kitchen smells of chargrilling lamb koftas not a bad way to start the day and that is because today represents our first post lockdown event and not only that, our second event comes tomorrow. Since we told you about those three social distant approved event concepts I have in all honesty been surprised at the interest and confirmed events. We were quite sure we wouldn’t be doing a great deal through this summer but I am very optimistic that while on a smaller scale we will indeed be “up and at it”.

 

So, you might be thinking how can we be doing that. We have been working hard with the events industry influencers to understand what can and can’t do – take a look at some of our event concepts. Alongside the recent news from the Prime Minister this means that things (fingers crossed) are going to keep improving, allowing us to get back to bigger events as time goes on.

 

What can you expect of us over the coming months. We are set to release our menu concepts for 2021 which we have been working hard on and are really excited about (we are going big on live food/cocktail experiences). We are also going to learn lots about delivering events while social distancing and we have some plans to expand our ideas/concepts as time goes on.

 

Lastly, a thank you from me. I have had countless calls, emails, messages from friends of the business and clients wishing us well in what has been a challenging time. It has been wonderful to read your kind words and we are really excited about what is to come, in a time when lots of companies are consolidating – we are in a good place and are looking forward to delivering our growth plans.

 

Looking forward to seeing you soon,

 

David

 

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Thank you for a great year
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A Christmas Jumper
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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.