Posted 1st December 2013
Master the menus. Everyone loves a Turkey roast with all the trimmings and we are certainly no exception to that, but everyone has this to look forward to on the 25th… and the 26th and maybe one or two others over the festive period. While it’s important to keep it festive, we think people get their fill of classic Christmas roasts, so be creative with the menus. Find a caterer with a flair for food who can offer some ‘outside the box’ alternatives to those predictable dishes. Dishes like Loin of venison with Chanterelle carrots, roasted salsify and a juniper sauce or Roasted partridge with toasted hazelnuts and a pancetta and wild mushroom ragout finished with a splash of whiskey make for a wonderful alternative to turkey but keep that all-important festive feel.
If you really want to be on-trend in 2013 then there is nothing more popular at the moment than molecular gastronomy. Our Instant-ice cream bar uses crushed dry ice to turn your favourite drinks into the perfect ice cream or sorbet in front of your eyes! Tastes fantastic and will really have jaws dropping to the floor!
For the full blog post click here:- http://christmaspartyguide.co.uk/blog-entry.cfm?News_ID=9