Circa events Blog
circa events blog
While you are looking through the internet at wedding caterers in East Sussex for your Big Day, unsure whose web page to stop at, have you asked yourself “Who is behind kitchen doors…behind the company?” Circa Events kitchens are run by me, owner and director, chef Marc Bolger. Now approaching my mid forties, I still have the passion and drive, in my farm built kitchens on the Sussex Downs, to be one of the best out there. My selling point for Circa Events is simple, the catering business is in our blood, we are caterers who run some of Sussex most stunning wedding venues.
Our managers have worked at Michelin star restaurants, our chefs have cooked for the rich and famous in Rosette and AA awarded kitchens, Circa events have been covered in the national press.
Our waiting staff have been brought up in the catering world from a young age with their family (my lovely Anna x), all have experience of working in 5 star hotels across the world… my point … we all love to make guests smile and we can do this through the food, the service and the ” It’s never a problem” attitude that makes Circa Events tick.
Here at Circa Events we already have our menus and brochure for 2015-2016, these are just the starting point as there is so much out there for all to see, styles, tastes, new local produce, new ideas, and blogs. All these factors contribute to us making dishes that are amazing. After your free wedding consultation with me, where we discuss your menu ideas and thoughts for your Wedding Day, we will work on what you love to eat, your guest list, any dietary needs for the day , where you are getting married, and all the logistics for the day.
Everything can be taken care of by us with as much or as little input from you as you like. My thoughts are very simple in this blog, I am just trying to get across that although there are a lot of wedding caterers East Sussex I can honestly say that we know what we are doing… we are caterers with passion and experience and that is what you are paying for…. We love a great Wedding !
circa events blog
Where it all goes….. 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...Read more
Now the wet and dark winter months are nearly behind us we start the menu tastings with the brides to be at circa HQ.It all starts with new menu writing, updating dishes, new suppliers offering new produce , kitchen tasting days and all this takes part behind the Sussex farm kitchen doors ready for the season ahead. This is important to us, as your Sussex wedding caterers that we have this ready for your one-to-one chef consultation we can suggest the best dishes for your wedding day, what do you like to eat? this is always a good staring point for the food, don’t be put of by the amount of guests you have and trying to please them as this is taken care of as all our dishes have an element of ” knowing what it is ” but with the circa twist on flavours and presentation as well. which ever style of food you chose from the formal canapes and three course wedding breakfast or the less formal dinning of maybe BBQ or Sussex Hog Roast this is all tried and tested before hand so you are confidant with your wedding day food, this means you can relax and enjoy the most special day of your lives and let circa events look after you.If you are still looking for your Sussex wedding caterers for this year or even next year please contact us for an informal chat about your wedding day. We also have two stunning venues in Sussex which a proud to be part of, these host a wealth of success as venues and circa events are the only key holders to this venues.All of our catering prices included kitchen equipment, crockery, cutlery, linen and glassware so we have no hidden cost and no washing up for you.We have three new dishes below that are on our current menus, Poached Lobster, Hand Picked Crab, Russian Salad. Organic Chicken Breast, Pancetta Skin, Soft Cheese Belly. Dark Chocolate Brownie, Crunchy Ice, Hot Chocolate Sauce.. sussex wedding...Read more
Circa events are pleased to confirm another booking for this stunning venue in East Sussex. Exclusive use of Bardolph’s Hall and complete freedom to tailor your wedding or reception, with access two days before and a day after. There is also ample parking and a choice of attractive settings to erect a marquee. When choosing a wedding venue in Sussex, there can be no better place than Birling Manor. With beautiful gardens and elegant buildings, set at the foot of the South Downs. Birling Gap, Beachy Head, Seaford and Eastbourne are only a 5 minute drive away. You can be confident that your civil ceremony and reception will be easily accessible to your guests and will look magnificent. Please contact us for further details on this remarkable...Read more
Northease manor is set in the hart of the Sussex downs. This beautiful venue still has some dates left for 2012 but we can confirm that the summer dates are now all booked from mid July to the end of August. If you are still looking for a venue for this year please contact us for...Read more
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...Read more
Tempura aubergine,chilli coconut spinach 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 ...Read more
full swing in the circa kitchen, panto, office lunches, private dinning and canape events done this week…..more to come next week at circa...Read more
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...Read more
Please come and see us at this adult panto over christmas… a fun night and with our great christmas menu you will be full of food and laughter…. HOO HOO...Read more
Thank you to all the suppliers and clients who came to our open weekend. Great success and so far two bookings for clients for next year. the venue is nearly full now and I can’t wait for the wedding season to start…look at the photos from jofoto . look at the list of suppliers on this blog who worked with us at Northease...Read more