SPOOKY HALLOWEEN


AN all hallows eve feast at the Harefield Barn

As Autumn rolls into winter, we joined forces with the brilliant team at the Harefield Barn to bring a special feast for All Hallows Eve. It was an opportunity for guests to catch up with friends and loved ones in the spacious Barn complete with specially created spooky decorations. 

Guests enjoyed some beautiful seasonal produce used to create the delicious menu which included a Halloween cocktail along with tea or coffee to finish their meal. 

To start was a choice of roasted autumn vegetable soup, a pulled ham hock with celeriac, hazelnut and pea shoot salad, or a breaded Somerset Brie with red onion marmalade. The main courses included a roast pork loin with caramelised apple, or a Creedy carver chicken breast with chasseur sauce or a Portobello mushroom, leek, and spinach tart for the vegetarian option. To top the meal off were puddings including a dark chocolate cheesecake with vanilla cream, a Bramley apple crumble with custard, or an autumnal Eton mess. 


Lin in particular provided excellent customer service and was always friendly, patient, and quick to respond. We have already recommended LAP to others and would happily have them cater again for our next YFC event.

Nicky Lockyear – Honiton YFC Chairman

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Ingredients:

160g butter
200g dark chocolate (I use 85% from Island Chocolate)
225g caster sugar
3 eggs
60g plain flour (you can also use gluten free flour or ground almonds)
60g cocoa powder

Ideas For Toppings:

Tahini 
White chocolate
Salted caramel 
Nut butter
Nuts
Dried fruit 

Method:
  • Preheat the oven to 170°C. Place the dark chocolate and butter in a bowl and melt in the microwave, or over a bain-marie.
  • Whisk the eggs and sugar together until pale and the mixture leaves a ribbon with the whisk.
  • Pour the chocolate mixture into the egg mixture and fold together. Sieve the plain flour and cocoa powder together and fold into the batter. 
  • Pour the mixture into a lined oven tray and sprinkle the chopped white chocolate over the surface.
  • Bake for 40-50 mins. Remove from the oven and leave to cool in the tin.
Ingredients:

1kg of mussels
Large handful of wild garlic, washed
1 shallot
1 stick of celery
Half a bottle of white wine
100g of butter
200g of peas
250g of asparagus
1 lemon
Salt & pepper

Method:
  • Chop up the celery and shallot finely – add into a large saucepan and cook them in the butter, season
  • Add the white wine and reduced to half
  • Add the peas and asparagus on top the mussels & wild garlic – lid on for 5 minutes until the mussels have opened
  • Squeeze over the lemon, serve with sour dough bread & butter
Ingredients:

250g butter
250g flour + extra for rolling
Cold water approx. 150ml
1 teaspoon salt

Tips:
  • When you fold you have to brush off the excess flour every time
  • If the butter starts weeping or getting sticky put it in the fridge (do not keep going – the butter won’t layer as we need it to – it will combine)
  • You need to do this relaxed, enjoy the pace, do not rush!
Method:
  • In a bowl sieve the flour and salt together and mix.
  • Slowly add the water and use either your fingers or a fork to combine with the flour until it forms a dough – set side wrapped into the fridge.
  • Get the butter and between 2 sheets of greaseproof paper smack it with a rolling pin until it is level and a square.
  • Get your flour and dough and roll out approx. 40cm long and approx. 20cm wide.
  • Place the butter in the middle, and fold the dough lengthways until it meets in the middle, press down on the rolling pin and roll out the opposite way, again to approx 40cm length and 20cm wide. 
  • You need to do this 4 times then set it in the fridge
  • You need to do the 4 times 3 times setting it in the fridge each time.
To Make The Pie:
  • Get a pie dish (I use an approx. 8inch to 6inch deep as I like a lot of filling
  • Cut 2/3 of the pastry, leave the 1/3 in the fridge. 
  • Roll out 1/2cm thick and line the pie dish
  • Add your filling cold
  • Roll out the rest of the pastry 1/2cm too
  • Make an egg wash with egg yolk and a splash of milk and brush over the sides where the pasty will meet. Place the lid on and a slice of excess – do not throw away
  • Crimping the pastry. If you are right-handed get your thumb on your left hand and your index and middle fingers on your right hand and put your thumb between your fingers, but do this with the pastry all around
  • Egg wash the pastry – put in the fridge
  • With the excess pastry, you can make shapes and stick them on with egg wash.
  • In a 200c oven for 40mins until the pastry is bronzed – serve
Chicken Pie Filling:
  • whole chicken in a saucepan filled with cold water and some herbs ie. bay / rosemary, bring up to the boil and simmer for 40mins until totally cooked
  • Take off the heat and cool the chicken out of the liquid. Reduce the liquid to 1/3 
  • Into a pan, add 2 onions sliced, a couple stalks of celery / leeks, cook off add the chicken and reduced chicken water. You can add a table spoon of corn flour to the mixture by adding it to cold water until it is a smooth and mix in
  • I reduce another 1 litre of stock to 1/3 and add
  • You can add pancetta / bacon / mushrooms / ham / peas etc.
  • Cool the filling before adding to the pie

EMMA & ED


A RUSTIC BARN WEDDING reception for over 100 guests.

A standing canapé reception with champagne greeted the guests after the walled garden ceremony. Guests enjoyed delicious marinated vegetables and goats curd with rocket and crispy duck and seasonal salad to start and followed this with a braised beef open pie and buttered vegetables and a selection of mini desserts for pudding. A second hearty feast for the evening guests consisted of a hog roast with floured baps and a Westcountry cheese board for the guests to graze on.

A huge thank you to all the LAP team for the catering on our wedding day, the food was absolutely perfect I can’t sing your praises enough to anyone who will listen to me! Now I just need to think of another reason for a good party we can do all over again!…I want to say how pleased I am we found you to be part of our day, from the word go, it’s been really enjoyable time

EMMA & ED – Wedding

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Bespoke catering for a 70th Birthday at THe Black down Luxury lettings Holiday Homes.

Private dining with a choice of sweet chilli chicken salad or Thai-style Salmon Fish cakes with a spiced mayonnaise to start. Followed by a Creedy Carver chicken in a mushroom chasseur sauce served with seasonal vegetables. Finished off with a light lemon curd cheesecake with marinated strawberries.

The guests had ordered and enjoyed a bespoke luxury chocolate to celebrate with along with some Veuve Cliquot Champagne.

The birthday treat was delicious, couldn’t have asked for more! Lin even brought the disco to life, an absolutely brilliant time had by all. Thank you.

Mrs S. – PRivate dining

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hayley & tomás


In a modern countryside setting, guests were first treated to a stunning canapé and drinks reception in glorious sunshine followed by a veritable feast.

A glamourous marquee with bar, lounge area, dancefloor with star cloths, and round tables to seat 300, all decked out in ivory and pink roses. A simple yet sophisticated three-course meal themed around British classics. The food consisted of an array of starters and succulent British Beef main course with a trio of dessert including the Eton mess classic followed by coffee and sweet treats. A buttercream cake tiered cake was decorated in fresh flowers and sustained guests relaxing until the evening food of hog roasts with salad and great platters of cheese and biscuits. A crowd-pleasing British classic menu with attentive staff and the wedding weather we all wish for.

I simply can’t put into words how amazing you and your team were. Myself, Tom and the rest of the wedding party were blown away by not only the quality of the food provided for 250 guests but the precision to detail of everything! We can’t thank you enough and we will be recommending you to everyone

Tom and Hayley – WEDDING

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A wonderful spring birthday to celebrate 90 years young for eve and HER family.

Celebrations took place at Stockland Village Hall with a marquee lining decorated with bright spring colours. The guests enjoyed a standing canapé reception including smoked salmon and pickled cucumber, duck rillette with onion marmalade, scotch quails eggs with herb mayonnaise, plus jellied ham hock and piccalilli. After the guests were seated a starter of Lyme Bay crab, citrus-marinated vegetables, and chive salad was served followed by a traditional Devon beef Wellington with gratin potatoes, buttered carrots, spring greens, and a red wine jus. To finish guests enjoyed lemon cheesecake steeped blackberries all topped off with a luxury chocolate birthday cake guests had ordered from LAP to be served afterwards along with the teas and coffees.

We were after a day to remember and were not disappointed after asking Lin, Paul and their team to cater for our Mum’s 90th Birthday. The compliments are still coming from many of the guests. The Birthday Girl was not disappointed – it was a day to be proud of!

Sarah – Birthday event

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An end-of-year charity gala dinner for the Young Farmers Club – giving young people in the countryside a way of socialising with other young people in their areas and raising funds over dinner and dancing.

Guests enjoyed a standing canapé reception including smoked salmon with dill and crème fraîche, hoisin duck rillette, tempura-battered haddock with caper mayonnaise, plus honey and mustard sausages. Circular clothed tables styled and decorated in the Kentisbear Hall where guests were seated after the large carvery of roast beef, turkey, and honey roast hams. The mains course had a wealth of autumnal greens, buttered carrots, swede and cauliflower cheese, crispy roast potatoes, and Yorkshire puddings that would make a Yorkshire man/woman proud! To finish guests enjoyed a build-your-own style dessert with tiers of dark chocolate brownie, mini meringue swirls, and lemon drizzle cheesecake with cream. This was followed by tea and coffee, country dancing and presentation of the charity cheque of £5447.50 to Cancer Research UK.


Lin in particular provided excellent customer service and was always friendly, patient, and quick to respond. We have already recommended LAP to others and would happily have them cater again for our next YFC event.

Nicky Lockyear – Honiton YFC Chairman

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