Delicious delights arrive in the post...

Here at The Great Big Event Company there is no denying we are all big foodies so when a mysterious box was delivered to our door you can just imagine our delight when we unwrapped the beautifully rustic packaging, untied with pretty ribbon and discovered a gorgeous box of gourmet chocolate brownies!

A friend had sent them as a 'Thank You' present and had chosen a box of 12 brownies, which included the flavours: Classic Chocolate Chunk, Cappuccino & Hazelnut, Banoffee and the limited edition Grand Marnier. Well, we just didn't know where to start... it was a tough call but we thought we had better try the classic chocolate chunk (made with Divine Chocolate Chunk no less!).

We soon discovered these are no ordinary brownies, rich, dense and full of flavour they just melt in the mouth. These brownies are a true treat and could be used as a dessert or sliced into chunks and served with coffee; you certainly would impress any guests!

After savouring every last morsel of our first Bluebasil Brownie we investigated the contents and were delighted to find (where possible) they use locally sourced ingredients (Bluebasil are based in the Cotswold) including eggs, flour and even butter. It is obvious that much care and attention goes it the creation of these brownies and they make a fantastic gift for birthdays, thank you, Father's day or just because you want to treat someone special. Gift boxes start from £14.50 (including postage) for 9 very generous brownies, gift wrapped and delivered, which we think make a fabulous alternative to flowers. To order visit www.bluebasilbrownies.co.uk

We loved them so much we thought it would be rude not to share, so will will be running a COMPETITION on our Facebook & Twitter pages THIS FRIDAY 20th May. So make sure you come and follow us for your chance to win a box of 12 truly divine chocolate brownies from Bluebasil.

May Food Blog from our executive Chef David Gillott

May is the month when seasonal food gets really colourful, with peas, carrots and cherries coming into season, along with aubergines and rocket. The first of the new potatoes arrive, sardines and pollock are available too.

Fruit

Apricots Cherries (coming into season) Kiwi fruit

Vegetables

Asparagus Aubergines (in season from late May) Carrots (in season from late May) New potatoes (coming into season) Peas (coming into season) Peppers Rhubarb (end of season) Rocket (coming into season) Spinach Spring onions Watercress (coming into season)

Meat

Lamb Rabbit (available, but at its best Jul-Dec)

Fish and seafood

Crab Pollock (pollack) (in season from mid-May) Salmon Sardines (in season from end of May) Tuna

Rhubarb fool with lemongrass and white chocolate

Ingredients

For the rhubarb fool:

700g rhubarb 2 lemongrass stalks very finely chopped to almost a powder 100ml water 140g unrefined organic sugar 110g icing sugar 150ml crème fraîche (preferably organic) or 1 small carton 150ml mascarpone cream 4 tbsp white chocolate, grated or peeled into shavings

For the rhubarb:

lemonade 1 lemon, juice only 1 small glass sweet wine, optional

Method

Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/11⁄4in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb.

Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge.

Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits.

David is our executive chef at The Great Big Event and can cater from intimate dinner parties in your home to weddings and events of all sizes. If you would like to discuss menu requirements please contact David on: chef@thegreatbigevent.com or call 0845 459 9812

How to put on a Right Royal Party!

Are you having a party with family and friends to celebrate the Royal Wedding this Friday?

Here are our top tips for creating a fun and stress free day:

Firstly don't try to over do it! Given that there is only two days until the big event, our advice is to keep it simple & fun!

First there is the decorations: Embrace the day and go with the classic Red, White & Blue colour scheme. With many shops selling flags & bunting it is easy to dress your room or garden to get everyone in the mood. Or if you want to get kids involved why not get them to make the bunting, some string, paper / fabric and paint can keep the children quite for an hour and produce from fun decorations! If the patriotic theme really isn't your thing, then we have seem some fabulous 'Vintage styled' party accessories available in Waitrose. Ranging from cake stands, bunting & tea cups & saucers.

When it comes to food the we think you can't go wrong with some Bucks Fizz to start the day followed by a light buffet lunch and a classic afternoon tea to finish off your day. Finger sandwiches, cupcakes & scones will always be popular with all ages!

Our last tip, is check the timing of the day: The wedding is due to start at 11am so make sure you're guest arrive in good time as you don't want to be answering the door and getting drinks when the wedding has started, otherwise you may miss out on all the events yourself! BBC have a great schedule of events you may wish to check out.

We will watching from our event at Hurtwood Park Polo club, but hopefully be able to celebrate with a Bucks Fizz or two! We hope you have fun and enjoy the day...

The Great Big Event Team

www.thegreatbigevent.com

Our Spring Food Guide by Private Chef David Gulliot

We are delighted to introduce our monthly food blog by the fabulous David Gulliot. David has worked in a number of London restaurants including The Greenhouse & One Lombard Street, both of which are Michelin star establishments.

Here's how one past client described his food:

"David is a spectacular cook. Always full of surprises and ideas, he is a very creative chef and executes flawlessly; his presentation is mouthwatering. His food is better than most restaurants I have been to, so why go out when David can come to you?"

David describes cooking as his passion and we are looking forward to sharing his monthly ideas and recipes with you.

An Introduction to Spring

As spring seems to be finally upon us with the warmer weather coming and the sunshine arriving (we hope!) the produce available to us triples. With so many classics such as lamb and samphire coming into season in April why not cook some things that you wouldn’t normally?

At their best in April:

• New potatoes
• Celeriac
• Purple sprouting broccoli
• Sorrel
• Halibut
• Oysters
• Crab

Salmon and Watercress Tart

Ingredients:

For the pastry case

• 200g/7oz plain flour, plus extra for dusting
• 100g/3½oz butter, cut into small pieces, plus extra for greasing
• 1 free-range egg yolk
• a little water

For the filling

• 400g/14oz salmon fillet
• a little butter or groundnut oil
• salt and black pepper
• 2 large handfuls watercress
• 4 free-range eggs
• 400ml/14fl oz double cream

Method

• For the pastry case, place the butter and flour into a food processor and blend well.
• Add the egg yolk and a little water to bring the pastry to a firm consistency.
• Allow the pastry to rest in the fridge for 30 minutes then roll out and line your tart case carefully.
• Trim the edges and bake in the oven at 180C for 20 minutes with baking beans.
• For the filling, bake the salmon with a little olive oil and black pepper for 10 minutes - then flake the flesh.
• Roughly chop the watercress and spread the leaves and the salmon around the bottom of the tart case.
• Mix the eggs and the cream and season well.
• Pour the egg mixture into the tart and bake at 160C for 25 minutes or until just set.
• All that’s left to do is allow it to cook and enjoy...

Before we go and let you start cooking your Salmon & Watercress Tart we just want to wish you fantastic Easter weekend and we hop the Easter bunny is kind to you all.

Anyone for Tea?

Whilst watching BBC Breakfast this morning, Bill Turnbull & Sian Williams were discussing the merits & traditions of afternoon tea! Not an hard hitting news item we agree but it nice to know that Brits all still embracing the traditions of afternoon tea, in fact according to the tea council it is an increasing trend.

This week Claridges was named London's top afternoon tea place for 2011, but there are plenty of other gorgeous tea rooms all round the country for you to enjoy this Easter. We've been checking out the Tea Councils website this morning and we are busy making our short list for this Easter.

If you are thinking holding your own tea party there are even details of how to make the perfect brew on the website. And finally, if you are having friends & family over you can make it even more memorable by hiring some vintage tea sets and cake stands from Vintage Days, we are thinking, sunshine, garden parties, sandwiches and scones & jam. Lets just hope the weather holds out!

Fiona Cairns talks about her Royal Commission

Kate Middleton's dress may be a closely guarded secret but British cake baker Fiona Cairns has been talking about her commission to create the royal wedding cake.

In an interview with the BBC she said that she had a meeting with Kate to discuss her ideas for the cake. Fiona says the cake is a traditional wedding fruit cake with a modern twist! There will be lots of lattice & scroll work and she has been given a list of 16 flowers to incorporate into the cake in one way or another.

The finished cake will of course be multi tiered, with a simply but stylish white and cream scheme and each tier with be different. Fiona sums the cake up as being as 'traditional, delicate, modern with a vintage element'.

We can wait to see what it looks like!

A celebration idea

We have a great idea!

You want to join in the celebrations, but you really don't have time to organise it at this stage...

Or you're thinking about gathering friends, colleagues, suppliers together and the perfect event could be The Royal Wedding.

Well look no further! We are inviting you to our own 'The Royal Wedding' which is being run in association with Hurtwood Park in Ewhurst, Surrey. Tickets are available now by emailing your request to Info@thegreatbigevent.com

Let us know if you'd like more information...

Cheerio,

Event teat at TGBE co.