Rixo collaboration launch party
On the canapé menu was:
~ Lobster arancini, orange zest, smoked salt
~ Ramen fried chicken, smoked sour cream, avruga caviar
~ Chilli & marmalade glazed pork belly, Szechuan cucumber
~ Pastel madeleines
The canapés were served on beautiful antique style silver platters with raw cut silk bows.
B & O wedding in Hackney
Guests were served seasonal canapés, seated sharing mains & a celebration cake trio.
The canapés,
~ Scorched corn, manchego, Jalapeno croquettes, green tabasco aioli
~ Seared scallops, sweetcorn puree, kimchi salsa, burnt lime
~ Caiger fried chicken ~ Ramen fried chicken, caviar, smoked yoghurt
~ Polenta chips, smoked coconut yoghurt, pickled shiitake mushrooms, togarashi powder
~ Tandoori paneer, red pepper skewers, sticky mango, chili jam, garlic & lemon yoghurt
For the table,
~ Caiger house pickles
~ Hummus
~ Muhammara
~ Flat breads
For mains,
~ Urfa chilli chicken Shawarma cauliflower, tahini, pomegranate seed
On the side,
~ Roasted pumpkin salad, green harissa dressing, labneh, rocket, dukkha
~ Red cabbage, cumin slaw, pickled onions
The Oxford Artisan Distillery 'Lammas Day'
Local & seasonal sourcing has always been an imperative part of our menu ethos,
For our client, The Oxford Artisan Distillery, we put together a bespoke British menu to celebrate Lammas Day, the date in the calendar traditionally marking the start of the harvest and a time to celebrate first crops.
We focused on creating a sustainable local menu using ingredients sourced directly from Little Rollright Farm, showcasing what the Oxfordshire countryside has to offer.
Drawing inspiration from the flavour profile & ancient heritage grains of the Oxford Rye Whiskey.
The mains,
~ Hog roast
~ Roasted Hasselback celeriac, shawarma spices, bkeila sauce
~ Crispy chickpea, venus rice, charred broccoli, fermented chili salad
~ Green bean, raw beetroot, kohlrabi, slow roast tomato dressing, honey toasted seeds, red amaranth
A + A wedding in Oxfordshire
"Thank you so much for making our dream wedding come true! The weekend couldn't have been better, and it was a joy working with you. The catering both days was absolutely sensational (everyone is still talking about it!) and wow your organisational skills were exceptional - we appreciate there were a lot of moving parts, so thank you!”
The menu,
Asado barbeque:
~ Venison
~ Romatic chicken hung in cages,
~ Crushed new potatoes on the grill with wild herbs
~ Hispi cabbage with garlic & chilli
~ Grilled aubergines cooked in the ashes and dressed in tahini and date molasses
L & D wedding in Hertfordshire
Guests were served seasonal canapés, a seated two-course meal, followed by a dessert station, cheese station and late night food.
The late night food menu:
- Deluxe mac n cheese with truffle
- (CFC) Caiger fried chicken burger with kimchi mayo
- Sausage rolls with homemade peach ketchup
- Big Mac fried rice with british beef, sushi rice, american cheese, kimchi
E & J wedding at Clapton Country Club
Guests were served seasonal canapés, a seated three-course meal, followed by a celebration cake.
The Caiger & Co team beautifully styled the event with personalised touches for the guests, and vintage style tablescaping.
Helen Beard exhibition at Unit X London
Catering, event styling & production by Caiger & Co.
We created a bespoke aphrodisiac themed menu based on the story of the works: human desire.
Guests were treated to standing canapés, followed by a seated sharing menu, complete with oyster station & individual desserts. The food menu was designed to playfully complement the collection, mirroring the vibrant colours, contours & textures.
Our events team styled the event to echo the rich & visceral colour palette of the exhibition.
C & A Wedding at Wormsley Estate
Catering by Caiger & Co. Guests were served canapés, with a seated 3-course meal, alongside late night food & a grazing board.
The
canapés,
~ Pork belly skewer, cucumber gel, crispy crackling
~ Beef short rib croquettes, taco crumb, sour cream, pink onion
~ Beetroot, urfa chilli shortbread, whipped feta, ricotta
~ Crispy confit duck skewer, compressed watermelon, soy
~ Manchego croquette, green tabasco aioli
~ Grilled sweet potato, pumpkin seed, watercress pesto, pickled nectarine
~ Seabass, passion fruit ceviche, mint, passionfruit chilli gel
~ Avocado, passionfruit ceviche, mint, passionfruit chilli gel
~ Compressed watermelon skewer, soy, crispy shallots
~ Charcoal cup, vegan cream cheese, edamame
Event by Liz & Zie
Natoora Showcase at Park Village
Autumn Equinox by Caiger & Co, hosted in collaboration with Park Village & Natoora.
The Intention:
The Caiger & Co Autumn showcase was an opportunity for us to announce our new supplier Natoora,
who provided all of the raw produce for the evening.
This set the tone for the five-course menu which was crafted around the seasonal ingredients from their grower network, bought to life by our brilliant chefs.
The Stables at Park Village
was the perfect venue backdrop & allowed for a beautifully intimate setting for the gathering of new clients & nurturing our existing relationships.
Our events team styled the space paying homage to the harvest, abundant produce overflowing into the tablescaping, paired with tableware & linens in a colour palette reminiscent of an autumn feast.
E & H wedding at a private residence
Guests were served seasonal canapés & a three course sharing meal.
This beautiful wedding was bought to life through the clever use of colour & personalised touches.