Our first HOPE supperclub in aid of St. Cuthbert's in West London was a total success, with all 40 places selling out (and a waiting list on the night too!). Collaborations are a big deal for us, and it was a great pleasure to team up with some of our favourites in order to raise much needed funds for this amazing charity. Thanks to all involved, but particularly our team for smashing out an exceptional menu. News coming soon on the next date!
TASTING TIME
Come rain or shine, we've always got lots of tastings in our diary. Event tastings are a huge team effort and we love doing them as it's a chance for us to really get to grips with what our clients are looking for. By the time we get to the tasting stage, we've usually honed down the brief, which includes an initial meeting, creation of mood boards & menu suggestions, but the tasting is when we pull this all together & bring it to life. It's the moment we see if we've got it right!
Our bowl food menus give us tonnes of opportunities to get really creative, and it's also when we bring in lots of different trends, from street food to cuisines from across the world. With bowl food, there are only a few bites, so the challenge is to pack each forkful (or spoonful) with plenty of punch, interesting flavours & textures. A couple of our most popular ones recently have been Tuna Poke & Gado Gado with a quail's egg. As ever, we're completely flexible, so we've seen clients try these as bowl food options, but go on to select them as starters. So, go for it - we love the challenge here in the Caiger Kitchen!
#FeastFairly
Sustainability & food waste are both really important to the way we work at Caiger & Co. We love to take ingredients that would otherwise go to waste (hello, wonky veg) or that you don't often see on menus, and champion them. As part of our ongoing work with Refettorio Felixat St. Cuthbert's, we're also excited to be involved with their new initiative, FeastFairly which brings together chefs & restaurants in order to try & jointly tackle the issues related to hunger & food waste, and to raise money too. We were lucky enough to go to the launch of this earlier this week, where Doug McMaster (Silo Brighton & soon, London) explained why working on these issues together is the way forward. A few stats for you....
- Each year 9.1 million people die of hunger. At the same time globally, 1/3 of the food produced every year is wasted or thrown away. That's approximately 1.3 billion tonnes
- 1 in 5 people in the U.K. lives below the poverty line
- 8.4 million people (the population of London) in the U.K. are struggling to afford to eat
- A quarter of a million tonnes of food that the U.K. throws away each year is still edible
So what's next? Well, we know that many of you are interested in the same things that we are, so we're always more than happy to bring more of these important themes into the menus we create & the events we curate. We're also working on a #FeastFairly event, so follow us on social for more news soon.
Are we catering an event for you soon? Be sure to tag us on social media using #caigerskitchen
