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
some feed back from a recent wedding we catered for… “thank you to the circa team. The service was excellent and all our guests commented how relaxed the whole day was and ran so smoothly. The food was excellent, thank you so much. Mr and Mrs Nye” thank you guys from Marc and Sarah from the Circa...Read more
We are pleased to confirm we will be catering for a star studied night in October. The charity based in brighton is whoopsadaisy, which provides Conductive Education to children with cerebral palsy and other motor disorders. all details for this event will be posted soon, please keep this date in your diary for a great night out and to raise as much money for this great...Read more
just back from two events in Brighton. one event was raising money for a charity evening for Sussex Beacon Hospice. second event was for a clients 40th Birthday Party, this was a great surprise to her. we catered for there wedding a couple of years ago, so nice to see them both...Read more
just back from a baby naming ceremony near Lewes. beautiful day, BBQ in the field, Drinks in the marquee, line dancing in the sunshine, happy...Read more
just thought i would post a recipe from the circa events farm kitchen. hope you enjoy Serves 4 Time 20 minutes Aubergine, 2 sliced Tempura batter Plain flour, 85grms Corn flour, 1tbs Sea salt, quarter tsp Ice cold water, 200ml Rice bran oil, 500ml 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...Read more
wet and windy weekend but that didn’t stop the weddings at Laughton Barns. This was the first weekend we had used the new barn for a ceremony and wedding breakfast. The helicopter had to be cancelled at the last minute due to the conditions but the bride still arrived in style in her Bentley. Fridays wedding was in the marquee with the ceremony taking place in the new barn first. Saturdays wedding was held in the new barn with guests arriving and walking through the new oak entrance. best wishes to both...Read more
Hope the rain stops…two weddings at LaughtonBarns wedding venue in East Sussex this weekend, one Friday, one Saturday. ..BBQ s and wedding...Read more
cold and windy day at Northease manor for the wedding. the bride looked stunning as she pulled up in a old school mini with her dad. great day had with the guests parting to the live band in the evening. I look forward to hearing about the drive to Italy for the honeymoon. best wishes guys from Marc and...Read more
Great day had at Broyle Place for the wedding of Jane and Elaine. Tapas style starters followed by Free range guinea fowl and sea bass. The wind kept down and the rain held off so the guests could enjoy the champagne and canapés within the grounds. Best wishes to the happy couple from Marc and...Read more
We are catering at a 50th Birthday party this weekend in Scotland. Two staff flying with me, rain coats...Read more