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Virtual reality? 1024 620 Four Gables Group

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. 

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!)”   

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.

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Sustainability

Background

It has never been more important for our behaviour to affect tomorrow’s world in a positive way. The responsibility for sustainability lies with us all. Businesses have to lead the way; to be change makers for sustainability. Over the last few years, we have poked at all aspects of our business to see what can be changed. We’ll be honest, it’s a big subject. But we have taken many steps forward and we are getting there.

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Brief

What does ‘sustainability’ mean to Four Gables? Well, at the moment it means using seasonal produce, free range where possible, from sustainable sources with reduced food miles and avoiding single use plastics where possible. These we have achieved. We’re proud of our relationships with ethical suppliers. We made in-roads into reducing single use plastic usage. We’re particularly proud of catering for an event for over 4,000 people using plant based material for the take away cups. A huge step forward.

The Four Gables Touch

We are working hard to ensure that, when it comes to sustainability, we are leading the way. As well as a benefit to the environment, we know seasonal produce is a great way to ensure quality and freshness in every dish. So we promise to carry on sourcing suppliers who have an food production ethos steeped in provenance.
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We have reduced single use plastic by replacing with more sustainable sources such as bamboo and glass. There’s still much to do. We’ll keep looking for new ways to improve and will work to source suppliers with sustainable solutions.
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Key trends – Food and drink

Party vibes

As I sit here staring out of the window at the garden. I can’t help but imagine what it would look like filled with people I care about and oceans of delicious food and drink. Showing your friends how much you care for them can be achieved in various ways however, I can’t think of a better way than to provide them with the opportunity to enjoy a comfy seat in a chilled environment and supply them with lots of goodies. We have talked previously of key trends to consider when planning an event. All are still very much relevant and so you can read that blog here.  But what do you need to know when it comes to food and drink?  We’re already a third of the way through 2019 – here’s what’s proving to be hot this year.

All things food

Food as theatre
Think fire pits and marshmallows or toasted sandwiches dripping with oozing cheese from your own ‘cheesecake’. Popping corn freshly popped and flavoured on site or candy floss whirled on demand with flourish. Theatre of food is where it’s at.

Food as art
Edible displays are a thing of beauty and astonishment. We recently created a savoury edible allotment for an autumn themed installation. It was a treat to watch the first guests, keen to experiment, take a carrot and use it to scoop up the soil. A real talking point and the guests loved it.

Food as self service
Food stations, as well as creating theatre, also allow for an interaction between your guests and the chef. This takes the concept of everyone hanging around the barbie and turns it on its head with flourish. It also enables easily customised food to incorporate personal likes (or dislikes). We’ve successfully incorporated lots of different food stations into events. From Sushi to Eton mess, they have always proved to be popular.

Food as an ice breaker
Grazing tables are a splendid way of introducing the ‘wow’ factor and getting your guests interacting quickly. Nothing says stylish more than beautiful food and a decorated table. Themes can easily be incorporated such as the Autumn inspired canape grazing table we created for a recent corporate event.

Food as meat free
Veganism is popular to the extent it can now be considered mainstream. It offers a great opportunity for people to experiment with concepts, textures and flavours they normally wouldn’t consider. Delicious and a great talking point.

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All things drink

Drinks as a personal statement
Think signature cocktails, bespoke and personal to you. We’re seeing these increasingly often at weddings. Our mixologist loves taking your ideas and turning them into something delicious.
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Drink as non-alcoholic
At a recent wedding I attended as a guest, I was touched to receive a basket full of various speciality teas. The venue was close to Cardigan Bay in South Wales and most accommodation there ‘glamping’ tents. It was the perfect gift, on trend and cemented in the nations obsession with tea. On a theme, we have seen vintage tea trolleys with speciality blends and hot chocolate late into the evening. If alcohol is not your thing (or for youngsters) bespoke non-alcoholic cocktails and bells jars filled with various flavours of cordial also work well.
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Drink as an environmental statement
Single use plastics are a big no no these days. Especially since glassware can be hired in relatively cheaply. It’s also worth considering the environmental cost of the miles your tipple has travelled. Local and sustainable sourcing and working with ethical producers is now top of many peoples priorities. On a recent trip to the Bombay Sapphire distillery at Laverstoke Mill were we astonished to learn of huge list of sustainable considerations introduced by the company. It invoked warmth in our hearts (or maybe that that the gin).
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Christmas at Bombay Sapphire

Background

Sitting in the leafy conservation area astride the River Test near Whitchurch in Hampshire, just 60 miles from London, lies Laverstoke Mill – the home of Bombay Sapphire. Laverstoke Mill’s legacy is as chequered as it is intriguing; the site was once owned by infamous monarch, King Henry VIII and was also the place Henry Portal manufactured bank notes for the British Empire in the 18th century. Now, following renovations by Heatherwick Studio, Laverstoke Mill is the spectacular location where every drop of the world-famous Bombay Sapphire gin is produced with the utmost care, skill and artistry.
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Brief

The venue at Laverstoke Mill is fabulous and lends itself beautifully to glamorous, sophisticated events. The compelling element to this event was ‘Christmas celebration’ epitomised by stunning food and great cocktails. We were asked to create a menu that reflected a funky take on a classic Christmas dinner.

The Four Gables Touch

Bombay Sapphire gin is famous for its inclusion of exotic botanicals and so we focused on picking out and threading those flavours through a traditional Christmas menu.  89 guests were treated to canapés of anchovy stuffed Kalamata olives with orange and rosemary and smoked salmon and cream cheese roulade with caviar before sitting down to a three course dinner.  A starter of gin cured salmon with citrus flavours set the tone and was followed with turkey, featuring mixed herbs and juniper running through the ‘trimmings’ and strawberry crumble with black pepper syrup and clotted cream.  Obviously, we couldn’t be in the home of gin without offering a few cocktails. The team at Bombay served up drinks from  their winter 2018 cocktail menu including a ginger, lime and mint infused ‘The Laverstoke’ from mixologist Sam Carter (which our guys confirmed was delicious!)
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Luxe Bride

Background

The bio for Luxe Bride is very clear on the direction and ethos of the company. ‘Luxe Bride Boutiques and Luxe Brides are on the same page, we love Luxury and innovative Brands. Our member Boutiques sell beautiful and out of the ordinary wedding outfits, we demand impeccable quality and we expect great provenance. The member Boutiques offer the best shopping experiences out there and the best Wedding Dress Brands. We have our own style and our own opinions. Our speciality is styling the Luxe bride. We know her, for she is us’.  
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Brief

After being introduced by wedding planner (and friend of Four Gables) Susie Evans, we were commissioned to provide lunch for a two day digital workshop. The brief of the workshop was to provide a training experience the directors at Luxe Bridal would want to attend – something unmissable and compelling. The clients were the creme de la creme of bridal retail, you can view the full list here. The food would be eaten as a working lunch and so needed to be clean and easy to eat but delicious and funky. No buffets here!

The Four Gables Touch

The food needed to be beautiful and practical. We put together ‘bento boxes’ styled with edible flowers. Day one was a beautiful Asian styled box bursting with vegetable sushi; hoisin duck; luscious soy marinaded salmon and bok choy. Lime and mint posset with sesame crumble served as a finale. Day two showcased all things ‘traditional’ wedding with smoked salmon and crab mayo ‘pillows’; parmesan scones with blue cheese and poached pear; duck egg, spinach & cucumber roulade; four cheese and chive quichettes and a pudding of lemon & pistachio drizzle cake and fresh strawberries and clotted cream. Leonie Clare co-founder of Luxe Bridal said, ‘Thank you so much again. There is still much talk of thoroughly enjoying the bento boxes among the attendees. Superb food beautifully presented’.

Images by Hayley Bray, www.hayleybray.com

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Seasoned 2019

‘Seasoned 2019’ is officially launched.

The brochure is the backbone of your food experience.  It will tell you a little bit about us and what we love and give you a place to start for your food selections.

There are a whole range of suggested menus.  We should say that these are guides, not absolutes.  We are not fans of the ‘set’ menu and cannot think of anything worse than churning out the same stuff over and over.  So, once you’ve had a chance to have a look at ‘Seasoned’, come and join us for a chat in the office with a glass of wine and let’s get excited about food and cocktails!

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

You can visit ‘Seasoned 2019’ here.

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Event Planning

Event planning is the epitome of what we do.  We listen to your dream and then create it with the minimum of fuss.   We take away the stress and allow you to be in the moment, enjoying your event.

Of course, our speciality is fantastic, creative food.  We’re really good at what we do and we work with a number of great people to do the rest.  Check out the video below to see what we and our partners can offer.

 

 

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Arias under the stars
Last week we headed off to Belgrave Square Gardens in London to cater for an inaugural opera themed dinner.
 

‘Arias under the Stars’ was organised by the Belgrave Square Garden Events Committee in association with The Hari, the Grosvenor and The Berkeley hotels, London.  

We were honoured to be their chosen caterer.

 


Guests started with canapés of Mortadella and Goats cheese parcels; crisp tiger prawns with arrabiata dip; Dorset crab and oregano cones and mozzarella bonbons.  The Italian theme continued with sumptuous artichoke and ricotta stuffed gnocchi served with wild mushroom cream and garnished with shaved Parmesan.  Dessert was mocha tiramisu with milk chocolate foam.

 

Guests drank cocktails courtesy of the magnificent Blue bar at The Berkeley Hotel and Rémy Martin while enjoying the performance of the singers from The Ritz London.

It was a magnificent affair, enjoyed by all and we were delighted to be invited to be a part of it.

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