3 Cocktails You Must Try This Year

June 8, 2017
We’re halfway through the year and the outdoor event season is in full swing; you’re probably hosting one or have a busy schedule for the next 12 weeks, don’t worry, we completely understand and know what it is like; we are after all serving our best across a variety of events. From weddings

The Fine Dining Company Secures The Exclusive Brynkinalt Hall

June 5, 2017
The Fine Dining Company has secured the exclusive catered offering of Brynkinalt Hall for Summer, 2018. Located on the beautiful Welsh/Shropshire border, Brynkinalt Hall forms part of the exclusive Brynkinalt estate which dates back to 942. Director Rupert Worden said, “It is an honour to be

Mothers Day Delight

March 20, 2017
Mothers Day, it’s this Sunday. Don’t panic, you still have time! Yes, Mothers Day is upon us and we all know the fear. What do I get mum? Should I take her out for breakfast? Should we go somewhere for lunch? Do I get a generic playlist CD designed for the special day? Yes, there are lots of
Event Catering

Events Coordinator position at The Fine Dining Company

February 24, 2017
This is a great opportunity to build a career in an outstanding Events-catering company with a passion for fine dining and an excellent reputation. We cater for a wide variety of high quality wedding, private and corporate events, small and large, throughout the North West and beyond. With
Event Catering

Drink Trends of 2017

February 23, 2017
Did the Aperol spritz have you oohing, did the Gin & Tonic make you an alchemist, has the thought of a cosmopolitan sent you back to the heady 90’s? If the answer to any of these questions has been an affirmative yes, then 2016 was the year that saw those and coffee based drinks make the fine
Event Catering

Event Catering – Food Trends for 2017

February 15, 2017
If 2016 was the year of surprises (and yes, we mean everything) then 2017 should be the year of reflection and tradition; event catering was not spared. Well, in the world of food, nothing stands on ceremony. 2016 saw diners going mad for goat, sushi became a big thing, again, and even private
Party Catering

Nice Menu – Dinner Party

January 6, 2017
Fish course Octopus terrine with poached scallop mousse Saffron pickled cauliflower, torched sea beets, red wine reduction langoustine and tomato consommé or Grilled stone bass Poached sweet potato fondant, shallot rings and sweet corn shoot   Meat course Slow poached pigeon breast Pistachio
Party Catering

Naughty Menu – Dinner Party

January 6, 2017
First Course LOBSTER Tortellino of lobster, apple & fennel slaw, champagne & caviar                                                                                                      or BLUE FIN Tuna Tartar, tempura prawn & avocado,

Foreign Christmas Traditions

December 20, 2016
With festive drinks flowing, party invites going and “just one more bite” happening, the Christmas season is well and truly upon us. In this, the final week in the run up to Christmas, yes just a few days away, you should be ready for the traditional turkey and trimmings to celebrate the day.

Our secret Christmas Recipe – Spiced Orange Arctic Roll

December 9, 2016
This Christmas season, our Head Patisserie Chef, Sean is unveiling one of our most popular recipe for Christmas Dinner Pudding! Try it at home this Christmas to impress your guests with a traditional dessert! Sponge: – 4 whole medium eggs – 125g caster sugar – 125g plain flour
Event Catering

How we learn to pair drinks with food?

December 1, 2016
The world of wine had always been a little, poncy. Even up to the late 90s where wine tasting was seen as a getaway for those willing to spend £15 on a new world variety. Laying out chopping boards with charcuterie, cheeses but forgoing the humble man’s pork scratching was seen as something to
Corporate Catering Event Catering

Meet the best of Cheshire Business

November 17, 2016
“Life doesn’t go as expected” reflected John Timpson. A statement born through years of business experience and a relationship with the Fine Dining Company created from a simple dish of sausage and mash. It fits the maverick, yet common sense approach of a man who knows how to captivate a