This weekend Circa Events will be at the Wedding Fayre at the Amex
Stadium in Brighton, doors open from 10.30 until 3.30pm

For us, wedding Fayre’s, are a great way to meet new clients.  A
one-to-one with people is the best way to find out what you are looking
for.  Every wedding is different and that personal touch from the bride
and groom is a very important part of the day.  We aim, and are proud to
say, that we can work with all kinds of suppliers, together with the bride
(because she is the boss!) to make this happen.

Gone are the days of a brown buffet, food is a talked about part of
the day for years to come.  Our menus aim to give you the best local,
seasonal and memorable dishes for your wedding.  Menus are the starting
point, and with over 25 years in catering industry Circa have built a strong following
from national press coverage and food guides but probably the best award we have won is the feedback from diners that have eaten with Circa.

At Circa Events we aim to offer the full package for your wedding day,
from visiting you at the venue, menu tastings and one to one meetings.  We
offer a full wedding co-ordination on and before your big day.  We have a
“We can do anything” policy to our business and I believe that this
makes us stand out as the best wedding day provider!

If you have time, please come and chat with Marc and Sarah this
Sunday.  We want to make your big day what you want and a day to
remember!!

Marc, owner Circa Events

Your wedding day is the biggest day of your life and here,
at Circa Events, we are proud to say that we can make your dreams come
true.

A question I am asked all the time is  ‘How Much !?!’

The price for a 2 course wedding breakfast is £35 and our canape, three course wedding breakfast is £43 per guest – this includes all of our meetings at your chosen venue, your wedding tasting meal to decide on what you would like to eat for your big day, all tables, linen, glasses, crockery, chairs, etc.

How does it all happen I hear you ask?  Well, our team, from your personal event manager to the packers, from delivery team members to set up staff, will make this happen.

Your big day… We have set up the kitchen, brought in equipment, the chefs have arrived hot from our farm based kitchen in our refrigerated van and are creating your wedding menu. Our waiting staff are busy putting the final touches to your
venue, checking tables and your event manager is making the final checks to the
day before the staff meeting and any final points to cover.

And as if by magic the guests arrive, the venue is ready to
go, our staff are meeting your guests with drinks and the kitchen is serving
your selected canapés.   Your event manager is overseeing all areas of the venue keeping in contact with you and family members on timings and using their experience to gauge the running order. The bar is fully set up with trained bar staff offering a range of beers and spirits to your guests to your specification.

Your wedding breakfast: the kitchen is ready and all your
guests have been seated.  The head chef
and event organiser are fully trained to ensure every element of the meal runs
smoothly and is served at the correct time. Your waiting staff, serving their
allocated tables, are keeping a safe eye on the guests, topping up their drinks
when required.

The meal is finished, all the tables are cleared and our staff have set out the teas and coffees and are serving your guests.  The bar staff are serving drinks and the kitchen is getting ready for the evening buffet. The room has now been transformed for your evening party, the buffet is served and your guests party
the night away.

For a wedding based on one hundred guests Circa Events
provides: two chefs working on two days preparation time with your designed
menu using local quality ingredients, one kitchen porter to wash up, two
packers to collect and pack the vans with everything that is needed for the
day, four members of staff to set up the venue, ten staff to run the wedding
day, three staff to return to the venue the following day to clear up and a
further three members of staff to wash up and re polish. All of this is
overseen by me, Marc Bolger, the owner of Circa Events – and each client
receives the same level of service regardless on the amount of guests or budget….

You can get cheaper, but you won’t get better…. it’s your
special day after all

Your Wedding Day

The guide below is just an insight to how your plans will unfold and transform over the following months. We work with you from beginning to end to ensure your wedding day is exactly what you are hoping for. You will see how all the ‘behind the scenes’ hard work from you and Circa Events comes together to make it a happy and memorable day foryou and your guests.

The Months Before 

Marc or Sarah will meet you at the venue of your choice and discuss all your options.

We provide a quote based on the information wehave discussed with you at the venue including catering, budgets,suppliers and location.

When the booking is confirmed we start yourwedding file which holds all those important details.

Food menus are discussed and a tasting sessionis booked. This gives you the opportunity to choose the food that will be served on your wedding day. Tastings are held at our farm kitchen in Brighton. Wine choices are also made at the tasting.

A wedding dayrun through at the venue  2 weeks before to run through every little detail.

The Day Before

The Circa team will be setting up at your venue laying out the tables and chairs, setting up the room and working with your other suppliers to transform the area into a magical wedding venue.Any last minute points are discussed with the bride and groom and all table decorations, favours and final table plans are handed over.

The wedding day

1.15 Arrival of the groom’s party

1.30 Wedding guests arrive

1.35 Groom interviewed by the registrar

1.45 Wedding party seated

1.45 Bride and wedding party arrives, bride interviewed

1.55 Bride and wedding party lead to the ceremony room

2.00 Registrar to welcome in the bride and party for the ceremony

2.30 The happy couple are now married, the register has been signed

2.35 Guests and the wedding party move outside for drinks and canapé reception.Photographs take place.

4.00 Wedding breakfast starts

6.00 Wedding breakfast ends

6.05 Wedding speeches start, farther of the bride, groom and then the best man

6.35 Cake cutting, tea and coffee served in the garden

7.00 Evening Guests arrive

19.20 First dance

19.30 All the guests to party on the dance floor

21.00 Evening buffet served

12.00 Bride and Groom depart, transport for all other guests to arrive and farewells to all family members

All the times are a guide to help you work out the structure of your wedding day. We will work with you to put your own stamp on your special day. The above timings are for a civil ceremony, please allow 1 hour for a church ceremony.

The following day

The circa team will be at the venue to clear up, usually some family members will arrive in the morning to take any personal items left

We are busy planning weddings for this year already. The afternoon tea is back in favour this year with clients looking for an informal part to the day. Using the traditional style or something a bit different we can cater to your needs, vintage china and styling your event is a service we can undertake. we have an extensive list of farm baked cakes and fancies for the day and our savoury foods, using locally grown produce on artisan breads makes the circa experience remarkable for you and your guests. we can also offer flowers for your wedding day working with our local florist to style your day.with the diamond jubilee coming up this year it will be a theme not to miss and to be remembered.

Winter weddings at Northease Manor offer a cosy intimate venue for your special day.And with a little inspiration from our style experts you can turn your perfect winter wedding venue into a wondrous winter palace. The 17th century Tudor hall with its oak beams give this venue a Hogwarts feel to it, leaving your imagination to run free for a rustic themed wedding. Putting a winter twist on the day your guest could be met with a warming mulled cider reception drink, spiced with cinnamon and star anise. Then to a 3 course wedding breakfast designed for the winter months, warming fine dinning dinner followed by hot mince pies and locally ground coffee. If you are looking for the out of season wedding, this venue is licensed for civil ceremony and catering for up to 100 guests in the winter months. Please contact us if you would like further information or to book a show round at this venue.

Serves 4,Time 20 minutes

Aubergine, 2 sliced into
thin rounds

Tempura batter

Plain flour, 85grms

Corn flour, 1tbs

Sea salt, quarter tsp

Ice cold water, 200ml

Rice bran oil, 500ml for frying.

coconut sauce

Shallots, 3 sliced

Garlic cloves, 2
sliced

Olive oil, 2tbs

Red chillis, 1/2
sliced

Ginger, 1tsp diced

Turmeric, 1tsp

Coconut milk, 200grm
tin

Baby spinach, 250grms washed

. To make the batter
place all ingredients in a bowl and whisk, then leave in the fridge

. Place the shallots,
garlic and oil in a sauce pan and cook until soft, then add the chilli ginger
and turmeric and cook for one minute.

. Then add the coconut
milk to the pan and bring to the boil, reduce by half.

. Now add the spinach
and toss in the sauce for 1 minute, season

. In a sauce pan add
the oil and heat, dip the aubergine slices in the chilled batter and place in
the oil for a few minutes, turning as they crisp and drain on kitchen towel.

. Salt the aubergines
and serve with the coconut spinach

circaevents

events done this week…..more to come next week at circa events

Our new catering trailer works well for your evening wedding buffet or if you are having  a D.I.Y wedding, this is a affordable way to cater for your wedding guests. also see our list of other types of events we can cater for from the event trailer..Brighton Burger company travels across the south coast of england