The past three months have been incredibly busy, with a fantastic variety of events taking us across Devon, Cornwall, the South Hams and Somerset. From private chef experiences and beautifully presented grazing spreads to our cocktail bar trailer, it has certainly been a summer to remember.
A Summer on the Road
Our summer has seen us cover plenty of miles, travelling to some wonderful venues and locations to cater for a whole range of occasions.
Our private chef services have kept us particularly busy, creating bespoke menus and dining experiences for private parties and celebrations. Alongside this, our cocktail bar trailer, which was lovingly restored earlier in the year, has made its mark at events throughout the summer, bringing a little extra theatre to celebrations with cocktails, drinks and plenty of atmosphere.
One of the highlights of the season was the opportunity to work alongside the Inn Theatre Company, providing catering for their productions in Dartmouth. Being involved in events where great food, hospitality and entertainment come together is exactly the sort of work we love.
Something for Every Occasion
One of the things we’ve enjoyed most this summer has been the sheer variety of requests we’ve received.
We’ve created everything from generous grazing spreads, designed for relaxed sharing, through to carefully crafted six-course tasting menus for those looking for a more refined dining experience.
We’ve also continued to provide our food delivery services, giving customers the opportunity to enjoy some of our food without needing a full catering team or private chef experience.
No two events have been the same, and that’s exactly how we like it. Being able to adapt 0ur food and service around each individual event is at the heart of what Creative Catering Services is all about.
From Our Kitchen to the Farm Shop
Away from the events themselves, our creative kitchen has also been busy developing and producing our range of homemade products for our local farm shop.
Some of our most popular lines include our pineapple & chilli chutney, pickled fennel relish and apple & ginger jelly, alongside a growing selection of creative preserves, relishes and accompaniments.
Developing these products has been another exciting side of the business for us. It gives us the opportunity to take some of the flavours and ideas we use in our catering and turn them into products that customers can enjoy at home.
We are particularly proud to continue working with local suppliers and making the most of quality seasonal produce wherever possible.
Time to Recharge — and Plan What’s Next
After such a full-on summer, we’re now heading into a slightly quieter period, which gives us a chance to take a breath, recharge the batteries and look back at everything we’ve achieved over the past few months.
But we’re certainly not putting our feet up for too long!
The quieter months give us valuable time to think about new ideas, new products and new ways of taking Creative Catering Services forward. We’re already looking at different angles to develop the business, from our catering services and cocktail bar through to our creative kitchen product range.
There are plenty of ideas on the table, and we’re excited to see where the next chapter takes us.
For now, though, it’s a chance to reflect on a fantastic summer — thank you to everyone who booked us, recommended us, supported us and allowed us to be part of your celebrations.
Here are two favourites from a busy summer of events at Creative Catering Services — one from behind the cocktail bar and one from the kitchen.
First up, a timeless classic…
CLASSIC NEGRONI
Simple, perfectly balanced and one of our most popular cocktails over the summer.
INGREDIENTS
– 25ml Gin
– 25ml Campari
– 25ml Sweet Vermouth
– Orange peel
– Ice
METHOD
Fill a rocks glass with plenty of ice. Add the gin, Campari and sweet vermouth and stir gently for around 20 seconds.
Strain over fresh ice, or serve over the same ice, and finish with a generous twist of orange peel.
Our tip: Use good-quality ingredients and don’t rush the stirring — it’s all about that silky, perfectly chilled finish.
PASSION FRUIT PARFAIT
One of our favourite desserts from the summer — light, refreshing and packed with tropical passion fruit.
INGREDIENTS
– 4 egg yolks
– 100g caster sugar
– 60ml water
– 250ml double cream
– 4–5 passion fruits
– 1 tsp vanilla extract
METHOD
Whisk the egg yolks until light and fluffy.
Meanwhile, heat the sugar and water to 118°C to create a sugar syrup. Slowly pour the hot syrup into the egg yolks while continuously whisking until the mixture has cooled and become thick and airy.
Whip the double cream to soft peaks and gently fold it through the egg mixture.
Scoop the passion fruit pulp into the mixture, add the vanilla and fold gently to combine.
Pour into moulds or a loaf tin lined with cling film and freeze for at least 6 hours, preferably overnight.
Remove from the freezer for around 5–10 minutes before serving.
ORANGE & COINTREAU SORBET
INGREDIENTS
– 500ml fresh orange juice
– Zest of 2 oranges
– 150g caster sugar
– 150ml water
– 50ml Cointreau
– 1 tbsp lemon juice
METHOD
Heat the water, sugar and orange zest until the sugar has completely dissolved. Remove from the heat and allow to cool.
Add the fresh orange juice, lemon juice and Cointreau.
Chill thoroughly before churning in an ice-cream machine until smooth and frozen.
If you don’t have a machine, pour into a shallow container and freeze, stirring vigorously every 30–45 minutes until you achieve a smooth sorbet consistency.
Slice the passion fruit parfait and serve with a generous scoop of orange & Cointreau sorbet. Finish with fresh passion fruit, orange zest and a few delicate seasonal flowers or fresh herbs for that final Creative Catering touch.
Two very different summer favourites — one from the bar, one from the kitchen. Give them a go and let us know how you get on!
