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Signature Cocktails 1024 459 Four Gables Group
Candyfloss cosmo

Signature Cocktails

Background

Although, the first use of the word cocktail is disputed, cocktails were certainly served around the start of the 1800’s. The first publication of a bar guide including cocktails was in 1862. It’s telling that one of those cocktails referenced, the ‘Old Fashioned’, is still one of the most popular today. 

Cocktails come in and out of fashion like a ride on the hokey cokey. After falling out of favour through the middle part of the 20th century, the 1980’s saw a massive resurgence in their popularity. Especially with the introduction of vodka in cocktails. Heading into the 21st century saw a revival of the more traditional cocktails. More recently, the trend has been for familiar cocktails revitalised with novel ingredients and more complex flavours.

If our experience this year tells us anything, it is that cocktails have never been more popular. They are a lovely way of adding sparkle and difference to your event. They also give you an easy and cost effective way of offering variety to your guests. 

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Brief

Modern cocktails reflect a modern environment. Their beauty lies in their adaptability and puts you in charge of the narrative of your event. You can use seasonal ingredients to reflect the weather outside. Invoke feelings of decadence such as reliving holiday vibes, or using flavours and aromas to incite nostalgia.

Cocktails are an expression of your personality. If using local and seasonal produce is important to you, this can be easily reflected in your cocktail choices. It’s not essential to produce a whole menu of cocktails. Just adding one or two carefully chosen cocktails to your bar list will be enough to add sophisticated alternatives to the traditional wines and beers.

The Four Gables Award Winning Touch

At a recent wedding, our clients served gin cocktails laced with botanicals. Gin was so important to their story, they even used different gins for table names. It was amazing and we loved enthusiasm for the story. Trying to develop a cocktail from scratch can be really difficult. Especially if you don’t have a signature drink that is important to you. So, our mixologist has tried to do the hard work for you. Our key cocktails have been developed to marry the two things that are really important to a celebration; food and drink. They are classical favourites with a twist; spiced apple crumble, lemon meringue pie and candyfloss cosmo. Think esteemed, classical, sophisticated and fun!

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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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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.

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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

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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.
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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.