and not a blog post in sight!
We’ve been full on so far this season with several weddings and festivals, old and new. 2weeks ago we did a 3 day wedding at Porth an Alls, a very local venue and a fabulous wedding for the most lovely couple.
2 festivals this weekend and then another wedding the following weekend.
Supper Club starts again on 3 February. Tickets selling fast so booking essential.
It’s the season for wedding tastings. If you are still looking for a caterer for 2017 or you are wanting to book ahead for 2018 get in touch to book a tasting.
Lafafa Catering has a supper club every month until the end of 2016 – the next one is Friday 21 October Book to avoid disappointment.
We just wanted to say thank you so much again for the wonderful food you cooked for us for our family wedding gathering – it was delicious (as I knew it would be) and our families all loved it (Jonathan said it was one of the best meals he’d ever eaten!). It was a perfect way to spend the evening before the wedding.
Mary and Jonathan
We like to work on new dishes whenever we have moment – some of them end up being included in our repetoire.
Our monthly Supper Clubs at Penzance’s Exchange Gallery are great for making us pull something new out of the bag.
Busy making labneh for tonight’s Supper Club at the Exchange, Penzance.
Great feedback from the happy couple and their guests at a recent vegetarian Civil Partnership last week:
Thank you for the amazing food, amazing attentive staff and even the hardcore meat eaters were considering eating less meat! My vegan friend said it was lovely to be looked after and it was the best wedding food she’d ever had and she didn’t even have to dig into her snacks!
It was a great event – congratulations to the happy couple.
Well no – we cannot claim to be better than Ottolenghi but It was the best ever compliment coming from a chef who was also brother of the groom at this last weekend’s wedding.
Especially as we see Ottolenghi as an inspiration, we were extremely happy to graciously receive the compliment whilst totally acknowledging that we had an amazing location, ambiance and occasion on our side.
May we take this opportunity to compliment Ottolenghi on his culinary vision and flare that lead us on our journey of discovery in Middle Eastern cuisine; he is often the starting point of our Middle Eastern feasts. I’m sure he would recognise more that the odd dish in our repetoire but when something is so good why would you not use it!