tom hunt wedding & events brochure
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Pr ivate events by Tom H unt - Eco chef, food waste act ivist , r estaurateur, food wr i ter & author of The Natural Cook .
Our team sincerely en joy every m inute of an
event, fr om the tast ings at ear ly planning
sessions, to the greet ing of guests with
seasonal cock tai ls and canapés to the serving
of our shar ing feasts and seasonal desser ts.
W e operate around the year in locat ions
varying fr om sprawl ing countr y estates to
inner -ci ty chapels. Our team headed up by
Executive chef and food styl ist M arente Van
Der Valk , can rol l in to k i tchens of any size or,
in the absence of a workable cater ing area,
can sim ply create one. W hether i t 's a fu l ly
blown feast or just canapés, f inger bowls and
dr inks that you?re after, we are happy to
tai lor a m enu that r eflects you and your style
of event or celebrat ion.
Tom H unt is an acclaim ed eco-chef,
r estaurateur, food wr i ter and author of
The Natural Cook . H e founded the
Forgotten Feast, a cam paign work ing on
projects throughout the UK designed to
r evive our cook ing her i tage and help
reduce food waste, and Poco, a nom adic
fest ival cafe and award-winn ing
restaurant wi th si tes in Br istol and
London. Tom wr i tes regular ly for The
Guardian and was one of the f i r st chefs to
be asked to join the ?Slow Food? Chef
Al l iance alongside chefs such as Richard
Cor r igan, Angela H ar tnett and Fergus
H enderson.
?H ow do you feed 270 people
M ichelin standard food
in the middle of the wilderness?
You call the Tom?s Feast
team.?
?? Jam es W hewel l ,
Organiser W i lderness
Fest ival
Our dishes are designed to celebrate com m unal eat ing, br inging old and new fr iends together around the table. Dishes l ike Fattoush ? a M oroccan bread salad m ade with tom ato, cucum ber and basi l ? are served on shar ing platter s alongside m ains such as M echoui Lam b with har issa and wi ld r ice. For desser t we serve dishes l ike Gr i l led apr icots, yogur t, toasted alm onds, bee pol len, and Engl ish honey. Our desser t m enu focuses on seasonal fr u i ts and arom atic al ternat ives to cane-sugar l ike honey and m aple syrup.
OUR FOOD & STYLE
The provenance and qual i ty of our ingredients is of the utm ost im por tance to us. W e source our ingredients eth ical ly fol lowing Slow Food?s m antra that ?food should be good, clean and fair for everyone??. W e bel ieve organic and biodynam ic farm ing is the future and buy fr om com m unity farm s wherever we can. Seasonal i ty is at the hear t of our phi losophy. W e pr ide ourselves on th is fact as i t enables us to take advantage of the incredible Br i t ish produce avai lable to us.
Our food and recipes are inspired by our tr avels through the M editer ranean, Nor th Afr ica and Lat in Am er ica. Rust ic, vibrant and fu l l of f lavour.
?Tom is indeed a natural cook. H is recipes are fresh, zesty and
full of charming
surpr ises.?
? H ugh
Fearn leyW hit t ingstal l
Al l m eal s com e w i th :
- Organic m ixed leaves and f lowers with basi l and balsam ic
- Sourdough bread and butter
Can apés an d f i n ger food (pick three):
- Onglet steak , horseradish cream , chives - Goat?s curd, seasonal herbs, r adishes V- Pul led pork , k im chi, crost in i - Gi lda skewer, chor izo, parsley, tom ato,
anchovy (July-Sept) - Dorset crab, aiol i , crost in i (+50p)- Celer iac rem oulade, capers, chi l l i f lakes,
wholewheat sourdough V- Fava bean purée, cor iander, pum pk in seeds,
ol ive oi l , spiced biscui ts V- Beetroot hum m us, yoghur t, cum in, beet
tops, crudi tés V- Spanish tor t i l la, crèm e fr aîche, piqui l lo
peppers, parsley V- Bowls of baba ghanoush, parsley,
hom em ade flatbread V (Aug-Sept) - Bowls of Kalam ata and Am fissa ol ives- Platter s of Engl ish charcuter ie (+50p)
Star ter s or am use bouche (pick one):
- Gr i l led sardine f i l lets, grem olata - H om e-sm oked tr out, new potatoes,
r adicchio, horseradish, crèm e fr aîche - H ake ceviche, cor iander, r ed shal lot, am al f i
lem ons, chicory leaves - Gr i l led asparagus, soft boi led egg, za'atar
(M ay & June) V- Asparagus and m ackerel sashim i, pick led
ginger, orange, soy dressing (M ay & June)- Onglet steak , buttered radishes, caraway- M erguez, labneh, puy lent i ls, nett les,
tom atoes
M eat an d Fi sh (pick one):
- Confi t whole chicken, preserved lem on, r osem ary, gar l ic (served on the bone)
- Saddleback pork bel ly, fennel crack l ing, lem on ju ice
- M echoui lam b, brown butter, har issa - Slow roast shor t r ibs of dexter, balsam ic,
f ive spice (served on the bone)- Porchetta, fennel , r osem ary, gar l ic- Roasted whole seasonal f ish, cavolo nero,
cherm oula- Lam b neck , chard, anchovy, caper ber r ies,
di l l , m int, parsley
Vegetar i an opt i on (Served to speci f ied
vegetar ian guests on ly): - Spanakopita with seasonal veg, feta, herbs- Asparagus, braised echal ion shal lots, goat?s
curd (M ay & June)- Nett le and caerphi l ly tar t- Fennel , her i tage car rot, buffalo m ozzarel la,
and Kalam ata ol ive pissaladière V- Engl ish broad bean falafel , pick led turn ip,
fava purée, cor iander
Fi l l i n g sal ads V (pick one):
- W i ld and red r ice, pistachios, green beans, preserved lem on, cor iander
- Freekeh, purple beans, r adish, fennel tops, r ose petals
- New Potatoes with salsa verde - Bar ley, broccol i , r adish, di l l , preserved
lem on- Badger peas, r ed on ion, cor iander, cum in,
argan oi l- Sm ashed and gr i l led whole beets, r icotta,
balsam ic, m izuna- Caponata, aubergine, tom ato, m int
(Aug & Sept)- Por tuguese ?punched? potatoes, har issa,
aiol i
SUM M ER M ENU
Li gh t sal ads V (pick one):
- H er i tage beetroot, pak choi , labneh and cum in
- Roasted broccol i , stout crèm e fr aîche, pick led shal lots, m ustard seeds, alm onds
- Sm ashed fennel , cucum ber, walnuts, dates, m int, ur fa chi l l i
- Fattoush, tom ato, pepper, cucum ber, basi l , bread (Jul & Sept)
- Chargr i l led courgette, r adicchio, on ion, basi l , m ozzarel la, corn f lowers
- W hole wheat bulgur, spinach, barber r ies, di l l , m int, walnuts, Engl ish honey
Desser t V (pick one):
- Strawber r ies spiked with H endr icks, r ose petals, clotted cream
- Goat?s m i lk chocolate pot, cream , caram el ised golden and red beetroot
- Sum m er pudding, grappa chanti l ly, fr u i t- Gr i l led apr icots, yogur t, toasted alm onds,
bee pol len, Engl ish honey- Bak lava, yogur t, walnuts, bee pol len, Engl ish
honey
Cock tai l s - aper i t i f :
- Fennel gin cooler - Forgotten Feast spr i tz - Seasonal bel l in i
Chi l d r en s m en u :
- Sausage and m ash- Pasta pom odoro
Late Ni gh t r efeshm en t :
- Raclette gr i l led and served m el ted onto wholem eal toasts with pick les
- Tom 's m erguez or chor izo served in buns served with har issa and slaw
Exam pl e - Br i t i sh cheese an d char cu ter i e
tabl e:
- W estcom be cheddar, Stawley, St ichel ton, Br ie
- Salam i, coppa, chor izo- W alnuts, f igs, Kentish apples- Biscui ts and baguettes
Our favou r i te suppl i er s:
- Neal?s Yard Dair y - Castel lano?s Charcuter ie- H ar t?s Bakery- Severn Project Leaves- Chew M agna Com m unity Farm- Stream Farm- Story Project
Seated Shar i n g Feast
- £50 Seated Shar ing Feast
W aiter s, chefs, 3 canapés, feast
- £60 Seated Shar ing Feast
W aiter s, chefs, 3 canapés, feast, desser t
(or star ter )
- £70 Seated Shar ing Feast
W aiter s, chefs, 3 canapés, star ter, feast,
desser t
- £40 Seated Shar ing Lunch
(M eal the next day)
W aiter s, chefs, feast, desser t (or star ter )
Buf fet
- £40 Buffet
Service staff, chefs, buffet feast
- £50 Buffet
Service staff, chefs, 3 canapés, buffet feast
- £60 Buffet
Service staff, chefs, 3 canapés, buffet
feast, desser t or star ter
Dr i n k s Pl an s
These are est im ates of average
consum ption per person dur ing the
course of the evening. Any addi t ional
alcohol wi l l be added to your f inal invoice
after the event.
- £6 Cock tai l / aper i t i f of your choice
- £15 One glass of prosecco and hal f a
bott le of wine per person
- £20 One and a hal f glasses of prosecco,
and hal f a bott le of wine per person.
- £35 One and a hal f glasses of cham pagne,
and hal f a bott le of wine per person.
COSTINGSTast i n g - £350 + tr avel
W e provide a personal service where our head chef wi l l cater for you pr ivately in your own hom e/venue, al lowing you to taste and
discuss your chosen dishes. Al ternat ively you can visi t our r estaurant Poco in London or Br istol .
W e can cater for any k ind of feast, be i t a
woodland long-table banquet or a buffet
in a derel ict chapel . W e offer fu l l bar and
crockery h ir e services and can help
source equipm ent, tables and chair s for
your chosen venue for a r easonable
service charge.
From work ing in the business for over 17
years, our exper ienced team has bui l t a
vast network of talented set designers,
photographers and m ixologists who
share our str ong environm ental pol icies
and ?no shor t cuts? att i tude.
After speak ing with M arente, we can
ei ther com e to your hom e for a pr ivate
tast ing session or you can visi t Tom ?s
restaurant, Poco, where you?l l be able to
get a good idea of our style of cook ing
and presentat ion.
Al l book ings m ade in Novem ber and
Decem ber 2015 wi l l be given an
autom atic 10% discount off the food .
BOOKINGS CONTACTM : info@ tomsfeast.com
W : www.tomsfeast.com
@ tomsfeast
In order to provide a sim ple f ixed rate we
include the cost of our team with in the
cost per head of the m eal . Our staff dress
code is str iped top, dark tr ousers or sk ir t
and apron. I f you would l ike another,
m ore form al un i form please let us know.
Our eth ics resonate with our team ,
m ak ing them real ly care about our food,
ethos and our weddings.
OUR STAFF
A few words fr om M r and M rs Pedley
? The guys who worked for you were br illiant and went beyond the call of duty to br ing food to the people! I think it was about 4am when I saw them taking round trays of cheese and paté to the people by the fire, legends! Please thank them all again for me.?
A few words fr om M r and M rs Robinson
"Tom?s Feast made our wedding day so special; the food and staff were absolutely fantastic. I wish we could do it all again!"
Recom m endation fr om Love M y Dress
?Tom?s Feast create seasonal, family style banquets that are exactly the r ight balance between informal and high-end. Think Petersham N urser ies and River
Café and you?ll get an idea what to expect.
Tom and the team want you to have a relaxed and merry celebration but with such wonder ful food that it?s going to be remembered,
r ightly, as a very special occasion.?
Praise for Tom H unt 's green credentials
?Best eth ical r estaurant 2013? ? Observer Food M onthly
?Three star sustainabi l i ty award? ? Sustainable Restaurant Associat ion
Our team ?s ?Green W edding? credentials do not end in the sourcing of ingredients; we are
also extrem ely dedicated to r educing the envir onm ental im pact of our work . W eddings, l ike
m any events, can produce a huge am ount of waste. I f you plan accurately you can cut down
m assively on waste. Our team m in im ises waste by prepar ing not on ly m eat but vegetables
with thr i f t in m ind. Beetroot leaves m ight be served wi l ted alongside roasted beets for
instance, or vegetable offcuts kept for a stock . Al l other waste is com posted and recycled.
Poco, set in the hear t of Stokes Croft , Br istol ,
began i ts l i fe in 2004 as a m obi le r estaurant
that toured the Br i t ish m usic fest ival ci r cui t .
The restaurant serves seasonal tapas using
thr i f ty cuts of m eat, sustainably sourced f ish
and seasonal vegetables, 75% of which have
been sourced with in 50 m i les. Poco was
awarded Best Eth ical Restaurant at the
Observer Food M onthly Awards 2013. In the
sum m er of 2015, Poco opened in the hear t of
bust l ing London Fields to cr i t ical acclaim .
POCO RESTAURANTS
TH E NATURAL COOK
Tom ?s fi r st book , The Natural Cook , was
publ ished by Quadr i l le in June 2014 and
becam e an instant h i t due to i ts sim ple,
invent ive recipes and inspirat ional t ips for
how to reduce household food waste. The
Guardian m ade The Natural Cook their ?book
of the week? on release, leading to r egular
wr i t ing slots for Tom in the Guardian?s
award-winn ing Cook supplem ent. Since
star t ing work with the paper, Tom has wr i t ten
features on f ish, pick l ing, winter?s harvests,
vegetar ian Chr istm as feasts and seasonal
ingredients. Tom also wr i tes regular ly for the
Borough M arket blog and m akes
appearances on TV program m es such as
Saturday Ki tchen and onl ine via Jam ie
Ol iver?s Food Tube.