April Adventures!

So it’s been a little while since the last Blog article and as well as detailing certain events and useful tips we thought it might be quite nice to give a monthly update about what is happening in the world of Goose & Berry.

This year has already been a busy one, probably our busiest yet and whilst we get a chance (and a kind of belated New Year’s resolution) we have given ourselves a little task of making sure we write a monthly blog, no matter how busy we may be. It’s never ending I’m sure! However luckily we love what we do at G&B and we wouldn’t have it any other way.

So, I hear you ask, what have you been up to! Well, read on…

What’s New?

The big news this month is our new premises! We have moved into bigger and better premises. It’s looking amazing and we are ready for the busy season ahead. What I personally am most excited about however is my desk. Yes, I am a full on desk accessories and stationery geek and rather proud of it. That added to my rather ridiculous obsession of all things copper and rose gold. Now I know these colours and metallic are everywhere now and seem to be a key trend but let me tell you…I have loved them for years. I love their warm and rich tone, whether it be in accessories, clothing or jewellery. I guess this love has stemmed from my background working in property and interior design. I’m fascinated by the way certain fabrics, colours and shapes all work together and have a different effect in different settings.

tumblr_o6eikmYO8c1tvtv19o1_500

Stationery

The joy about our new premises is that is a rather industrial warehouse chic appeal to it. Yes, it will have a working kitchen (like we don’t already struggle enough to try and resist eating ALL THE TIME!) but it will also feature our desks, a tasting space and meeting space. Multi functioning dream space right here! With this joyous space, which I might add is super light and airy, brings a natural lure to all things copper and metallic, to contrast against the white walls and hard industrial shell. Just you wait until I get started on the soft furnishings…I can’t wait to look at the various fabrics, chairs etc. and then the shelving units…basically we’ve all gone interiors crazy and it’s only just started with the desks.

Food and Events

Aside from moving into our new pad, we’ve been keeping busy on the catering front with many events and weddings already this year. We’ve had some lovely end of winter and Spring weddings and lots of fab dinner parties. April has been a busy month for tastings, confirming final choices and entertaining clients with our tasty treats. We love tastings and seeing what couples and clients choose and seeing the look on their face and hearing their feedback when finished. It also gives us a chance to learn lots about the couple, particular tastes, wants and needs, whilst also giving me a chance to understand and learn more about our menu…i.e. taste everything on our menu!

Queen Scallops

Weddings

I get the fun job of heading up Goose & Berry Weddings. This month (and at the end of March) I have been quite the busy bee indeed. At the end of March I had one of the highlights of my year so far. Part of my job involves organising styled shoots with some other fab wedding lovelies and superstars. I had arranged for 2 shoots to take part in one day (mammoth task!) at the simply breath taking and world famous Belmond Le Manoir Aux Quat’Saisons (quite the privilege). Now I won’t spoil the fun and tell you too much about it until the shoots get published (fingers crossed!) but I met a serious all time hero of mine – the one and only Raymond Blanc. Fair to say I was a little star struck, but he was a true gentleman and had such charisma. He was genuinely interested in what we were doing, polite and just an all-round lovely man. For a serous foodie like myself, this was a huge highlight, not only of my year, but yes…my life.

tumblr_o4ib3slnvP1tvtv19o1_500

At the start of the month, we were invited to Quintessentially Atelier at The Dorchester Hotel. G&B adore this luxury wedding and bridal show; it has the perfect mix and selection of suppliers for the luxe market and you will always see a few fellow wedding suppliers and lovelies there, so it’s always nice to stop and have a catch up over a glass of fizz. It’s a wonderful showcase, not only showing off a stunning venue but also the crème de la crème of wedding suppliers, from photographers, bridal designers, florists, cake designers and entertainment. Several of our preferred suppliers were there and it was great to see our local neighbours Eight Ray Music who had several acts performing. Can’t wait until one of our summer weddings has one of their bands playing; it’s going to be super!

tumblr_o4z2dprMpB1tvtv19o1_500

tumblr_o4zytxhjNs1tvtv19o1_500

This month has also involved quite a few final meetings for 2 weddings we are planning this summer. One couple few in from America to sort out all plans in a week, so we had a fun time meandering around Windsor, from one meeting to another, all amongst the backdrop of the Queen’s 90th Birthday. What an experience for them it was…although getting around Windsor was not so easy. Last week has also seen final plans taking place for another couple and involved my favourite discussions…no not food, but flowers. Aside from copper and rose gold, my big passion is all things floral. I have taken a wedding floristry course because I am so fascinated by the world of weddings and floristry. (Next on the agenda is calligraphy, excited much!). We went to visit Lily’s Flowers and boy do they have a dreamy workspace. Surrounded by horses, flowers and then the cutest office dog, I genuinely wanted to take up residence (I know…new premises, excited, etc.…but they lack horses!). That aside, flowers are all finalised, followed by wine tasting and then a good old run through and chat over a cuppa…and wine…of course!

Windsor

One of the most fun points of my month involved taking a couple of days and mixing work and pleasure, oh yes, it can be done! G&B Weddings went on a little Cotswolds tour…and in this case what happens on tour doesn’t stay on tour! The visit started at a favourite of mine and having a delicious lunch at Dormy House. After followed a tour and also a little jaunt to Foxhill Manor, one of the three hotels on the Farncombe Estate. This one is a serious WOW factor – 8 sumptuous bedrooms with the most magical views. Honestly, true escapism and bliss, ultimate luxury. If you want true exclusivity and a hidden away retreat, event or wedding, look no further than Foxhill Manor and look at taking all three hotels. They are all divine and the attention to detail is superb.

tumblr_o5mrvicIR71tvtv19o1_500

tumblr_o5mrxzNr311tvtv19o1_500

Next up was Thyme, the most idyllic rural Cotswolds retreat. I had booked to stay in one of the Cottage Suites and wowsers, it did not disappoint. Beautiful furnishings, super cosy and comfy and just beautiful! Fun, herb infused cocktails (my fave) in the Baa…such fun! Followed by a super tasty dins in The Swan, which is a couple of minutes’ walk along the village. Imagine a true country pub and you have The Swan. Returning to my cottage, I was welcomed with a hot water bottle in bed and the cutest little nightcap. Little touches like this were so spot on and make Thyme a beautiful luxury country retreat. Breakfast was served in the Tythe Barn and served was some of the most delicious sausages and granola (not together I might add) I have tasted. The service was faultless – friendly, smooth and efficient. Heaven for a lazy morning! I was treated to a tour of the beautiful space where ceremonies can be held, Thyme House – an interiors dream– antiques and rustic but classy furniture. I also took a little wander past the lambs to the kitchen garden. Full of wonderful offerings and lots more to be grown and used at Thyme; clucking chickens, quails, some feisty pigs and then my new friend, Salty the family pig. Such a cutie, although I did feel guilty after eating those sausages!

thyme

Thyme Breakfast

After a tough goodbye and a promise to visit again soon, I made my way to Barnsley House, stopping off at The Village Pub. It was definitely a foodie Cotswolds Tour as much as a venue one. Barnsley House is a true masterpiece. A stunning Cotswold village manor house, set amongst the most picturesque gardens and a blissful spa hidden in the grounds. The temple and gardens offer the most perfect ceremony spot, whilst you get the use of the restaurant and lounges for the wedding breakfast and reception, or a marquee at the bottom of the garden. Just so dreamy! These signs were the sweetest, so sweet and a great fun, talking point for guests. Fully in love with all venues, I then had a little jolly around Cirencester, Bibury and Daylesford Farm – I couldn’t resist and definitely bought my other love – gin. Always have to invest in gin wherever I go. Feeling rather tired after a relaxing, but rather fun packed couple of days I returned home longing to return and full of ideas for the dreamiest of weddings I could plan at the venues.

Feet Up Barnsley

tumblr_o5rs8tuMVZ1tvtv19o1_500

tumblr_o5okhcXV171tvtv19o1_500

So there you have it….quite a fun packed month, full of excitement! Next up is May…which we will update you about in a few weeks’ time.

Emma. x

 

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

Leave a comment

Filed under Bridal, caterer, Catering, corporate events, country venue, dinner, Drink, Event Planning, eventprofs, Events, fine dining, Flowers, Food, oxfordshire, partyplanning, Summer, wedding, wedding planning, wedding styling, wedding venue, weddings

Easter Eggstravagance!

Who can resist the temptation that these lovely oval chocolate goodies bring. The Easter Egg has long been enjoyed by many generations and continues to do so (I bet you can’t wait until Sunday!). However, we’ve noticed a bit of a change in the offering that the chocolatiers are bringing us at this time of year. Eggs are becoming fabulous works of art, with wild and wonderful flavours, leaving us with serious hunger in our eyes and belly. Check out the Easter Eggstravagance we have discovered in the shops.

Fortnum & Mason

Beehive Egg

2099643-2

Artisan du Chocolate

Balloon Egg

Geode Rocks (ok not quite egg shaped but close!)

Booja Booja

Around Midnight Espresso Easter Egg

Picture 189

Marks & Spencer

Lattice Egg

The Artisan Egg

Betty’s

Imperial Easter Egg

Not on the Highstreet

Anges de Sucre – Unscotch Eggs

normal_unscotch-eggs

Chococo

Honeycombe Egg

Waitrose

Heston’s Golden Egg

What will you be tucking into on Sunday morning? Will you be dining out on an Easter Eggstravaganza or keeping it simple with egg and soldiers? A clue as to how our Sunday will look…surrounded by packaging and a room that Choccywoccydoodah would be proud of!

 

Words by Emma

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

 

 

Leave a comment

Filed under cake, caterer, caterer corporate events, Catering, corporate events, craft, Easter, Event Planning, eventprofs, Events, favours, fine dining, floral, Food, food and drink, handmade gifts, love, oxfordshire, partyplanning, recipes, Uncategorized, wedding, wedding planning, wedding styling

2016 Wedding Trends

So the New Year has arrived and with it arrive the latest wedding and event trend predictions. We were fairly accurate with our trends last year, particularly on the foodie side of things (you can take a peek here) So what trends do we think are in store for 2016.

Well catering wise, we believe being interactive will continue to be key – food stations, food created in an instant, ethnic food, pizza ovens, wood burning stoves and ‘low and slow’ – think beef brisket and fall apart shoulder of lamb. Combined with lots of salads and buffet style sharing platters. Lots of food, big flavours but less formal. Heavenly!

Processed with Moldiv

Personalisation will also be huge. Not only when it comes to wedding food and drink, but also in the wider wedding planning world.

You can also read a little more in depth about our trend predictions on Amara Weddings where we have given our foodie trends for 2016, as well as on Love My Dress  and we also feature on the Wedding Academy, International Wedding & Event Planning ‘Wedding Trend Report 2016’.

Kate Nielen Photography -175

Image – Kate NielenKate Nielen

Goose & Berry’s sister company Goose & Berry Weddings have a few ideas about what will be popular this year and what wedding and event styles and trends they think they will see.

More intimate and personalised ceremonies and receptions are really starting to show prevalence amongst weddings. Making your wedding day about you and showing off your personality as a couple is increasingly popular. Couples no longer feel the need to satisfy every single person in their life and show off, they want the day to showcase them but not in a showy, ‘look at me’ way and they want to celebrate their special day with their nearest and dearest, instead of every single person they meet in their life, like Mr Jones from the corner shop. With couples often footing the bill themselves, costs and budgeting are so important and keeping the guest list down is a way of managing this. In addition, do couples really want to spend time going around 200 guests and not spending quality time with them, not the greatest fun I can think of!

tumblr_nzgawiIW3S1tvtv19o1_500

The informal trend is certainly starting to take over and with this I think styling will follow. By this I mean formal table settings and florals. Round tables may develop into some being round, some being square, some being long. Informal banqueting is a serious trend in the wedding and event catering world, and this is filtering through into how tables may be set up and styled. Food could be set up on stations or at the tables themselves and therefor having a formal table plan isn’t as important as it would be should couples have food service. Where and how people sit isn’t as important and so tables can be placed in an informal manner and dressed that way too.

tumblr_o2jb4uLcq91tvtv19o1_500

I’m sure it’s been said many times, but I do love a good cocktail. Especially if they are signature ones! If you have a favourite cocktail or you perhaps create your own, I love to see these served. However, for me, I am a HUGE tea fan. My favourite personal touch I have seen is a couple creating their own blend of tea and using it, not only as favours, but served as their tea with dessert and also used to cure their smoked salmon starter and infuse their panna cotta dessert, whilst also incorporating into one of their cocktails. I really would love to do this! Such a dreamy idea.

DSC_1891-2-2 (683x1024)

Another little touch I love is using materials or belongings from family members that may have been passed down. It fits the ‘something old’ or maybe ‘something borrowed’ phrase perfectly and adds that sentimental touch, which I adore.

We have seen bouquet trends demonstrate a wild, loose, natural and flowing style recently and centrepieces and table arrangements are following suit (which is absolute heaven for me!). Rustic is still incredibly popular and the wild, natural arrangement works beautifully well with this style, however burlap and mason jars will slowly fade out and more natural, perhaps mismatched vases will be in and would pair so well with the informal table set up and arrangements.

DSC_1414-2-2 (683x1024)

The wonders of technology and the ‘I want It Now’ nature of this modern age command new and evolving services and products. 3D printing and same day edit videos of weddings are just starting to emerge and are giving couples the entertainment and interactive edge on their wedding day. I have seen mini models of guests being made on a 3D printer recently – who needs a characteurist or silhouette artist! Couples also love seeing photos and now videos of their day as soon as possible. Developing on from Instagram, polaroid and photobooths, there are screens displaying photos and a video of the day, turned around in a matter of hours, if not minutes.

DSC_1942-2-2 (683x1024)

Whilst trends are great to gain inspiration from and follow, it’s best to follow loosely and take snippets of inspiration from, perhaps in the form of colours or a menu design. Trends are wonderful and help us wedding stylists and planners out, however trends do come and go and you want to look back on your wedding in years to come and still have the fondest of memories, not left thinking ‘why did I choose that’, especially if it doesn’t represent you as a couple. In addition, yes, you have guests and you want them to be entertained and enjoy themselves. However, remember the day is about you two and the day should show this off. You don’t have to go completely ‘me, me, me’, however think about little touches you can give to your day that you know you will both thoroughly love, from the music, to the flowers or the food and drink. Most of all have fun in choosing these and pick a strong team of suppliers, they will make your wedding day into the magical day it should be.

 

Last 3 images – LG Fine Art Weddings

Words by Emma

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

 

Leave a comment

Filed under Bridal, bridal accessories, bridal fashion, cake, caterer, Catering, Event Planning, eventprofs, Events, Flowers, Food, Grooms, tablescape, wedding, wedding planning, wedding styling, weddings

Burns Night Supper

Will you be hosting a Burns Night Supper!? Well we have just the snack and appetiser for you – what better than a Scotch Egg – and a Haggis one at that!

169066_yeo%20scotch%20eggs%20main

We love Jamie Oliver’s recipe, which is super tasty! Go on, give it a go!

Ingredients

6 medium eggs  200g pork sausage meat or 2 thick pork sausages  160g haggis, crumbled     1 tsp chopped parsley 40g plain flour  A splash of milk  120g panko breadcrumbs  500ml vegetable oil

Makes 4

  1. Place 4 of the eggs in a pan of cold, salted water over a high heat and bring to the boil. Simmer for 8 minutes. Drain, then cool the eggs in cold water. Peel and set aside.
  2. In a bowl, mix the sausage meat, haggis and parsley, and season with salt and pepper. Divide into 4 and flatten out on a clean surface, shaping them into ovals 12cm long and 7cm at the widest point. Wrap one completely around each egg, ensuring the outside is smooth.
  3. Preheat the oven to 180C/gas
  4. Spread the flour over a tray, beat the remaining 2 eggs in a shallow dish with a splash of milk, and tip the breadcrumbs into a bowl. Dip each scotch egg in flour, then egg wash, then roll in the crumbs to coat. Repeat with the egg wash and the breadcrumbs, so that each egg is thickly coated.
  5.  Heat the oil in a heavy-bottomed pan until it reaches 180C. Deep-fry the scotch eggs for 2 minutes, until golden.
  6. Using a slotted spoon, remove the eggs and drain on kitchen paper. Pop on a baking tray and bake for 8/10 minutes, until the meat is cooked. Cool and serve.

We also have a little extra treat in the form of some Burns Night themed cocktails – a perfect pairing to a Burns Night Supper. Aaron from luxury mobile bar company, Macc Event Bars shares his favourite two whiskey based cocktails that will leave you dancing a highland jig! (I vote the Highland Heather!)

Whiskey Champagne:

  • Whiskey
  • Champagne
  • Cranberry
  • Bitters
  • Sugar

whiske_champagne_cocktail

Highland Heather

  • Whiskey
  • Lemon
  • Egg White
  • Sugar
  • Pinot Noir
  • Orange
  • Bitters

highland_heather

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

Leave a comment

Filed under Uncategorized

Amie Bone Festive Wreath Masterclass

For a girl that adores all things floral and Christmassy, this was an event I absolutely did not want to miss and could not have been more excited about!

When the beautiful invite, courtesy of the lovely Armorial arrived, I RSVP’d with delight. Yes please! Wreaths, cakes (by the wonderful Elizabeth Solaru, Elizabeth’s Cake Emporium), drinks and great company – who wouldn’t want to be there. All set in the stunning Lansdowne Club – I was definitely not going to miss out.

So on the early December morning I skipped into London (almost quite literally) and was greeted with a warm smile and hug from Amie. Made to feel instantly welcome and having a good old natter, drinks were handed around and guests mingled and caught up with old acquaintances, whilst making new.

IMG_6603

After a speech from the President of the Lansdowne society and a welcome from Amie, we sat down at the rather impressive table full of Christmas goodies and the smell was super duper festive and yummy. It was a Christmas (and florists) delight to see an abundance of materials to work with. Once we all found a place and put on our swish Amie Bone aprons (yes, we all looked rather fetching!), the lovely Robyn showcased her talent and demonstrated how you make a wreath (although ours were carefully put together with the spruce – we may have been there all day and night otherwise!) and then how you go about decorating it. It looked a lot of fun and we couldn’t wait to start.

IMG_6602

Armed with lots of ideas and ready to put my basic floristry skills (yes all the wiring techniques) into use, I set to work choosing what colours and items I wanted to adorn my wreath. As I love my metallic, I decided this was the way forward. Of course, the goose&berry grey (silver) had to feature too, so off I went and fixed one item at a time, positioning carefully and wiring to the spruce (easier said than done, let me tell you). It’s not often I do understated, but this time I decided it fitted best, so chose to not completely fill up the wreath, kept it relatively natural and chose no ribbon. In hindsight I may have added a ribbon and to be fair I still could – it’s not yet Christmas!

IMG_6601

With a small lunch break of yummy food and some more drinks, we got to work like serious amateur florists, accompanied by Christmas music and with some help from the fab Amie Bone team, built our masterpieces with enthusiasm and laughter.

ABF Wreath Making-1181

I was rather pleased with my wreath if I say so myself and it was remarkable how good everyone’s looked and how different they all were – some more traditional, some more full, some natural and some metallic. Super impressive effort all round.

Such a wonderful festive event and a great idea, one that I have no doubt was enjoyed by all. It was lovely to see the venue, meet other wedding industry lovelies and juts have a fun day out, with something beautiful to take home and I think it does look rather lovely hung upon my door, ready for all the festivities this season will bring.

Take a look at the event here – Video by Urban Cinematography Wedding Films

Words by Emma.

Images by Lisa Payne Photography

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

Leave a comment

Filed under flowers, Uncategorized, weddings

So you think you can plan?

A Newcomers Guide To Joining The Events Industry

When I tell people I work in events, they look at me enviously and tell me how much fun I must have; they imagine I spend my days eating macarons, sniffing peonies and sipping champagne, all at fabulous venues of course. There is some truth behind this; I couldn’t work this hard if there weren’t a few perks along the way to sweeten me up, but of course there is another side to event planning…. The reality is spreadsheets, piles of data and directing suppliers out of muddy fields at 12am in wellies and rain, (me circa Saturday night).  Not so glamourous right?

With the dreamy perception of a planner’s daily routine, I can fully understand why I receive so many emails from bright eyed hopeful event planners hoping to break into the exciting world of events.  It can be heavenly at times and we do tend to only include the super fun parts on our hashtag lifeofaplanner intsa feeds…oopsy.

So I have put together a little advice for anyone who may be mulling over a career change into the glitzy/greasy world of events…

_MG_0029-2

 

Is this the right career for you?

I don’t enjoy my job 100% of the time. I work insane hours and on event weeks, I might work between 14-18 hours a day for three days with barely time for a bathroom break, let alone a break, break. Unless you are working in the Corporate Events world, you can also forget your relaxing weekends. ‘It’s Friyay”…. no, no, no. Friday means work is just beginning and ‘Saturyay’ is going to be filled with your colleagues rather than loved ones, sore feet, huge amounts of pressure and an M&S sandwich if you’re lucky. So my point is, unless you are a super hard worker and don’t mind working unsociable hours, then don’t even try to persuade yourself this is your ideal career.

 

What is the right event route for you?

Decide what it is that makes you yearn to be involved with events:  food, design, brides, hotels, fashion, corporate, launches, charity, luxury, multi-day conferences etc.  There are so many different types of events so try and be clear from the start what it is that you are going to enjoy working on every day.

Contact a few companies that you admire and offer to work on an event as an assistant (don’t expect to be paid – we do because we’re lovely, but many don’t).  Working on an event is the best way to see if you really enjoy it, rather than signing up to lots of expensive courses and taking the chance if it is not for you. If you do gain some work experience then ask if they would write a reference for you to show to a future employer.

Also keep in contact with them, as they may have positions available in the future. When my current Director of Weddings contacted me about working with Goose & Berry I had no openings, however she kept in contact and when we had a new role available the job was hers.

 

Social Media Savvy

For me, the thought of having to text back friends is a chore itself, let alone constantly networking with businesses, however you must learn to deal with it. We have created many fabulous relationships and generated masses of new business from social networking.  There are so many wonderful people in this industry and following what they’re up to fills you with creativity and excitement.  If you don’t have Instagram and Twitter, you should do; you must be on top of your social media game. Start following everyone that you admire – brands, marketing, events, caterers, wedding planners, venues, PR – anything relevant or inspiring.  Interact with them as much as you can and don’t be afraid to congratulate and take inspiration.  There are some wonderful blogs with fresh content to keep you excited (I’ve heard the Goose & Berry Blog is pretty awesome).  There are also some great magazines you can read to keep you in the knowledge of what’s current and a great insight into the trade to keep you business savvy.

IMG_4257

You’ll be surprised how much companies check out potential employees on social media and coming across as passionate, interested and knowledgable will work wonders for your credibility.

 

Build your CV

So you’ve decided this industry is right for you? Great, time to start looking attractive to potential employees. Compiling a creative CV is crucial to getting you spotted.  Think of your CV as more of a portfolio of what you have accomplished and what you are capable of accomplishing.  I’m impressed with straight A*’s, but more impressed by experience, skills, and creativity.

A few ideas to get you started…

  • Include images of any work that you may have already created.
  • Create a mood board and event plan for an event you would love to create.
  • Offer to help any friends and family with events they might have coming up and get lots of good photos from these events. Style the christmas table, offer to help make invites for a friends wedding, organise a friends baby shower dessert table and so on.
  • If you have a niche then work on it – flower arranging, designing invites, styling, beauty, baking, hair etc. Create little projects for yourself and get as many fabulous images as you can. If employees can see that you have a creative talent, then they will appreciate your skills may be transferable.
  • We spend 90% of our time behind a desk, so great computer skills are a must. Specialist applications will set you out from the rest – spreadsheets, a whizz on photoshop, design packages – anything creative or organisational based will be a huge draw for event companies.

If you approach a company with experience or a portfolio of what you are capable of, they are more likely to be interested rather than approaching companies stating you are  ‘hoping to get into events’.  I have emails from people all the time writing this and it makes me concerned that they have no experience, they will need to be taught everything from scratch and if I do give them a chance and invest time into training them, then they may change their mind and decide the events industry is not for them.

 

First Jobs and Internships

Contact any companies you admire and ask if they might have any part time, full time or internship rolls available.  It might not be in a position you want but once you get your foot in the door you can commence the dazzling process.  Be careful about accepting a non-paid internship for a non-established company; make sure it is one that you really admire and appreciate their work.

There are so many styled shoots happening at the moment so why not contact Wedding Planners and ask if you can assist on the day. You may be making cups of tea or carrying a brolly to shelter a model, but sometimes there are up to 10 suppliers working on these shoots so this would be an invaluable opportunity to network.

You could also try venues – there are so many luxury hotels that often hire wedding coordinators or events and banqueting assistants, even bar and waitressing jobs – these are great roles to begin with so you can gain some great experience. Experience at a luxury venue will add prestige and weight to your CV.

Look at planning and/or design courses that you might want to attend. There are so many different courses so be choosy about what you sign up for. You want a course that offers a ‘ hands on’ element. You can’t learn how to deal with clients, win business or problem solve from a text book.

 

Lastly

Working in the Event and Hospitality Industry is not for the faint hearted, so make sure that whatever event route you take* it’s one that you enjoy.

Words by Hannah Martin

* always ALWAYS wear flats on event days.

Goose & Berry are a Luxury Catering, Wedding & Event company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

1 Comment

Filed under Bar, Bridal, caterer, caterer corporate events, Catering, corporate events, Event Planning, eventprofs, Events, Food, food and drink, Grooms, oxfordshire, partyplanning, Photography, Uncategorized, wedding, wedding planning, wedding styling

GC Couture – Seasons of Sugar Launch, 2016 Collection

We had the privilege of being one of a select few to attend the recent launch of luxury wedding cake designers and one of our preferred suppliers, GC Couture’s 2016 collection – ‘Seasons of Sugar’, organised by the fantastic Cranberry Blue Weddings, held at The Lanesborough – and what an event it was!

Press, planners and key representatives from the wedding industry were in attendance and got to enjoy a totally scrummy afternoon tea, with a talk on etiquette by Nadia Rae, all whilst perusing and sampling some of the new collections cakes, paired with cocktails, all set in a magical setting courtesy of Light Motif, Twilight Trees, Great Hire, Wildabout Flowers and Design in Scent. Other partners on the day were Sternberg Clarke, John Nassari, Amara Weddings, Rupa Photography and Lovicci.

Processed with Moldiv

Propose PR who represent GC Couture have said: “The classic yet ornate and impressive Seasons of Sugar Collection is the result of a long, collaborative creative process involving many of the production team’s ideas and incorporating GC Couture’s trend predictions for 2016. The creation of the collection has been conducted in four stages by Director Marie Sinclair.”

Processed with Moldiv

Marie explains: “We began with an initial ideas meeting involving our full production team, where we put forward our inspiration for the upcoming collection, based on trends, patterns and sketches. In this way, we like to think that we are creating trends in the world of cake design, which is really exciting creatively.”

Processed with Moldiv

She continues: “While this year’s collection is quite eclectic in style, we wanted to maintain a unifying element of timeless, classic beauty. Many couples, while enjoying the unique statement element of our couture cakes, are very drawn to traditional shapes and designs. Our cakes our designed so that in years to come couples perusing old magazines will still gasp and say ‘that’s the one!’”

Marie also comments: “Height is a big feature of the Seasons of Sugar Collection, simply because it creates more impact and ‘wow’ factor. We have created a signature look of sugar flowers cascading in a waterfall effect.

Processed with Moldiv

While the cakes will be available in any of GC Couture’s 50-plus tantalising flavours, the production team has paired up perfect flavour recommendations for each season. For wintery creations, GC Couture favourite, Fruitcake Without the Bits; for the essence of autumn, Cinnamon; spring cakes are best served with a hint of Pear and Summer Fruits make the perfect flavour for the collection’s summer cakes.

Photos by John Nassari.

For more information on GC Couture please contact Marie Sinclair:

W: www.gccouture.co.uk

A: GC Couture
411 Uxbridge Road
Hatch End
Middlesex
HA5 4JR

T: 020 8428 8585

For PR enquiries, please contact Nicola Russill-Roy at Propose PR:

W: www.proposepr.com E: Nicola@proposepr.com T: 07834 470117

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry / www.twitter.com/gooseberrywed

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry / www.instagram.com/gooseandberryweddings

Google +: https://plus.google.com/106611460730365369102/posts

The couture collection, available to view and order from 1st November 2015, will feature decadent and delicate designs to create the perfect standout centrepieces for spring, summer, autumn and winter weddings.

Leave a comment

Filed under cake, Catering, wedding cake, wedding food, wedding planning, weddings

Terrifyingly tasty Pumpkin Recipes

If you’re carving out your pumpkins, ready for Halloween on Saturday, then make the most of the pumpkin flesh by making some of these terrifyingly tasty treats, no tricks involved!

Pumpkin Risotto

Perfect for these cold Autumn evenings.

Pumpkin Risotto

Ingredients:

  • Pumpkin – after peeling, scraping out the seeds and chopping into cubes, you need about 400g/14oz
  • 1 tbsp olive oil, plus a drizzle for the pumpkin
  • 2 garlic cloves
  • 8 spring onions
  • 25g butter
  • 200g risotto rice
  • 2 tsp ground cumin
  • 1l hot vegetable stock, plus extra splash if needed
  • 50g grated parmesan (or vegetarian alternative)
  • small handful coriander, roughly chopped

Method:

  1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  2. While the pumpkin is roasting, you can make the risotto. Crush the garlic first of all.
  3. Cut up the spring onions with scissors.
  4. Heat 1 tbsp oil with the butter in your pan over a medium heat. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  5. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
  6. Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Thai Pumpkin Soup

The most delicious lunch or starter!

Thai Pumpkin Soup

Ingredients:

  • 1½ kg pumpkin or squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • lime juice and sugar, for seasoning
  • 1 red chilli, sliced, to serve (optional)

Method:

  1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then remove the lemongrass. Cool for a few mins, whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and scattered with chilli.

Pumpkin Cake

A great alternative to carrot cake and with spooky frosting makes delicious Halloween treats.

Pumpkin Cake

Ingredients:

For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • zest 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin flesh, grated
  • For drenching and frosting
  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 orange and juice of half

Method:

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Recipes via BBC Good Food.

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry

Google +: https://plus.google.com/106611460730365369102/posts

Leave a comment

Filed under autumn, Catering, Events, Food, halloween, partyplanning, recipes

VIP Dinner at Windsor Guildhall

At a venue as prestigious and stunning as the Windsor Guildhall, you know the guests will be in for a treat when they choose to hold their dinner there. A beautiful building dated from the late 1600s, situated by Windsor Castle, famed for the wedding of Prince Charles and Camilla Parker-Bowles, you can get married here and also hold receptions, dinners and events.

12039552_892013020882130_4957039742816758552_n

Goose & Berry are proud preferred caterers at Windsor Guildhall and one early October evening saw our first event held there. We catered for a VIP corporate dinner of nearly 40 guests from Vapotherm, visiting the UK, where a fine three course dinner was served, after the guests had been treated to a tour of Windsor prior to their dinner.

Windsor 3

Once the guests had sat and the wines poured, starter was served. A beautiful and light Nicoise Salad was the dish of choice for the first course. Followed by a sumptuous and rich Beef Bourginon. Perfect on an Autumnal evening and sure to please. The dessert was a deconstructed seasonal Eton Mess. Quite appropriate being located metres away from where the pudding originated and a perfect ending to dinner! Coffee’s followed to round off the evening and lots of lovely comments ensued, which is always a delight to hear!

Windsor 2

Windsor Guildhall is such a fabulous setting for a dinner, event or wedding. Grand, but not too imposing and such fabulous rich history. We’re already looking forward to the next event there!

Images by Goose & Berry

Words by Emma

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry

Google +: https://plus.google.com/106611460730365369102/posts

Leave a comment

Filed under caterer corporate events, Catering, dinner, eventprofs, Events, fine dining

UKAWP Mix&Mingle

We were absolutely thrilled when we were asked to provide the dessert table, along with GC Couture and their stunning cakes (simply WOW), for the London UKAWP social event, Mix and Mingle. This was held on Wednesday 30th September at Altitude 360, an amazing and modern venue with breathtaking views over the city and the river.

Kate Nielen Photography -176

We wanted to provide something truly stunning, not only to look at, but also to eat. Tasty treats that look good! Goose&Berry love desserts…who doesn’t! So we knew we had to make the dessert table pretty amazing. GC Couture were providing some absolutely beautiful and super tasty treats for all the guests and boy are they good!

Knowing the venue was modern and stylish and had a real city feel – have you seen those views! Wow! We wanted to create a dessert table that was modern, clean, smart and stylish, but with a little touch of rustic and that Goose&Berry touch. We set about designing and trying to incorporate a skyline – however we decided against a drawing one in the end, because how can you compete with the actual London skyline itself! So to showcase that, we wanted to use Perspex and clear materials, so we weren’t blocking the view and using it as a backdrop to the design and dessert table itself.

Kate Nielen Photography -173

Once the initial feel and design were sorted, we set about with the very tough (ahem) task of choosing what desserts to serve. Ok, so actually, there is a lot to choose from as there are so many yummies to pick. However, we knew we wanted to showcase some of our finest desserts, cater for all requirements and provide some seriously tasty treats. We wanted something fruity, something creamy, something chocolate and something an extra bit naughty, whilst also providing a slightly more health conscious option.

Kate Nielen Photography -193

The final choices were: Lemon Posset, Chocolate Trifle, Blackberry Crème Brulee, Tiramisu Pots and our new fave – Peanut Butter Mousse and Salted Caramel. (I could consume about 20 in a row – they are THAT good!).

Kate Nielen Photography -167

Once all decided and set, off we went preparing and awaiting the day itself, feeling super excited for this wonderful event!

The day arrived and we set off for London. Arriving at Altitude (luckily we had a lift, not sure we could cope with all those stairs!) we started prepping and setting up the dessert table, with the stunning views surrounding us. It really is a truly amazing space and venue.

Guests arrived from 6.30 to join in the fun and merriment of the UKAWP mix and mingle. A fab evening full of all the wedding industries finest and a fabulous opportunity for people to meet, network, but above all, let their hair down after a wonderful (and hectic) wedding season and have some fun! The evening had some fantastic suppliers showing off their talents and skills. GC Couture were truly fabulous. The mint choc chip cake was divide and certainly my favourite. Absolute yums! Beautiful cakes and beyond tasty. Liz at Blue Sky Flowers provided the flowers for the dessert table as well as the venue. Thank you Liz! Fabulous as always! Mark from Hang The Moon (always a pleasure to see) was producing a video of the eve – we can’t wait to see! And the lovely Kate Nielen captured the evening beautifully. We can’t wait to show you more images! Along with some other amazing suppliers – who you can read all about here. This wonderful evening was organized by the fantastic planners – UKAWP members Stylish Events, Louise Perry Weddings, Steven Pellier Weddings and Just Bespoke. A special thanks goes to them for all of their hard work – we had a great time! We would also like to thank Catering Linen Hire for their linen, a stunning goose grey which worked so well with the berry colours.

Kate Nielen Photography -197

The deserts went down a treat and it was so good meeting everyone there and being able to see the smile on their faces as they sampled our goodies. Such a pleasure! We absolutely loved being there and being part of the fun. An amazing evening and we’re sure everyone enjoyed it as much as we did!

Kate Nielen Photography -178

Images courtesy of Kate Nielen.

Words by Emma

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry

Google +: https://plus.google.com/106611460730365369102/posts

Leave a comment

Filed under Catering, wedding food, wedding planning, weddings