November is nearly here which means bonfire night celebration plans are well underway.
When this time of year comes around (and very quickly we might add!) We at Island Stories, always remember the warm food and drinks that remind us of the run up to the festivities.
As you may know, we cater for all events, small or large and bonfire night is no different. We’re able to supply a bespoke menu to your exact requirements depending on the theme, budget and size of your party.
Here at Island Stories we like to switch it up a little bit and make people “Ooh and Ahh” over our food, not just the fireworks.
An example of some of our food dishes:
One of our most popular choices amongst our guests for the initial nibble, are the mini burgers with cheddar and tomato relish. For the vegetarians, the smoky aubergine and feta tarts are a firm favourite, even our meat-eater guests are often surprised by the tarts exotic flavours.
Braised beef shin served with root vegetable mash, baby onion, mushroom, smoked bacon and red wine sauce, is just one example of the incredible main courses that we can provide. Our mash being a favourite for many with a special Island Stories twist, it may not be the first choice for some on initial glance, but our guests can never help themselves.
Our head chef, Devon, loves to serve up his favourite main dish; roasted duck breast with celeriac puree, parmesan gnocchi and griottines cherries and Madeira jus. A warming dish for those cold winter nights.
Some of our most popular dishes have to be our sweet desserts. Choose from Baileys and dark chocolate mousse, with brownie crumble, orange tuille and vanilla ice cream, to scones with clotted cream and wild berries preserve. A light, perfect finish to the menu.
Give your bonfire party the twist it deserves.
Your guests will be talking positively about your event for weeks, if supplied with our Island Stories menu.
If you would like some further information about our catering services or to receive a quote, then get in touch today by calling 0203 633 0533.