Richard and I first met Jen & James at Gate Street Barn’s Open Day this year. We were immediately impressed with their friendliness, passion for food and professionalism. We were delighted to work with them at Helen & Giles wedding in June and were thoroughly impressed with their attention to detail, smooth operation and excellent food presentation – not to mention the taste of the food. Their chocolate brownies are especially delicious!! We were also impressed with their modern approach as you’ll see in some of the photographs there is a real flare to their presentation.
Here is a little history on how they got started and some photographs of them all in action.
James and Jen Middlehurst founded Kalm Kitchen three years ago. It was a decision based on a passion for excellent food, professional service and a hope that they could combine their individual skills to make a successful company. James has worked at several prestigious locations and gained a wealth of knowledge, skills and ideas. During this time he catered for some pretty important people. For example, Her Majesty the Queen, Elizabeth Hurley, Margaret Thatcher and the Beckhams (can’t believe we’d ever get to put those names in the same sentence!)
As a result, his attention to detail and never compromising on quality has added to Kalm Kitchen’s success.
Kalm Kitchen moved to Guildford in 2007 where they are now highly recommended at several local wedding venues, including Gate Street Barn. Their mission is to provide delicious food using the finest local and seasonal produce and bring their modern approach to the Surrey area.
Jen & James also got married this year and so their empathy as a wedding couple really reflects in their interest for their wedding clients. As Jen so beautifully explains:
“Kalm Kitchen is not our job, it is our life and passion and we embrace any opportunity to be a part of someone’s special day”.
Contact them via their website at:
www.kalmkitchen.co.uk
Here they are at work:
Here’s some sample menus to wet your appetite:
Menu A
Canapes:
Wild Mushroom risotto cakes with white truffle mayonaise.
Starter:
Salad of British cured ham, mint, fresh white peach and buffalo mozarella with mustard and honey vinaigrette.
Main:
Rare roasted fillet of beef with spring onion mash, fine French beans, balsamic shallots and red wine jus.
Dessert:
Sharp lemon tart with fresh berry salad and raspberry vodka mascarpone.
Homemade Petit Fours
Menu B
Canapes:
Fillet beef served on crisp crostini with sweet mustard sauce and salsa Verde.
Starter:
Individual wild mushroom and asparagus tart with herby Hollandaise.
Main:
Wild sea bass fillets served on lemon thyme crushed potato cake spring vegetables and a basil and tomato viniagrette.
Dessert:
Eton mess with Manor Farm whipped cream, muddled summer berries and fruit coulis served in a whiskey glass.
Home made petit fours.
by CaptureIt
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