Case Studies

Hawaiian BBQ party

Menu: Customise BBQ menu.

Catering service: Barbecue catering London

Our brief: to supply customised Hawaiian BBQ menu for 200 guests, June 2016, Truman’s Brewery, Brick Lane, London E1

100% Aberdeen Angus 4oz Steak burger served with cheese, red onion & grilled pineapple
Kalua Pork smoked & slow cooked. Served in a slider (similar to pulled pork)
Huli Huli Chicken. Marinated with pineapple juice & chillies

Vegetarian Menu
Vegetarian burgers served with cheese, red onion & grilled pineapple
Vegetable hot dog
Vegetable tacos with grilled pineapple

For everyone
Hawaiian Coleslaw salad with ginger, pineapple & onion
Macaroni salad with apple cider vinegar, yogurt, mayo, spring onions, grated carrot & celery
Sesame seed burger buns
All condiments included

hawaiian barbecue catering

bbq reception

Preview night: Book of Mormon

Menu: Event canapés.

Catering servicecorporate catering

Our brief: to supply post-show canapés & finger food for 300 guests Saturday 26 February 2013, Prince of Wales Theatre, Coventry Street, London.

Open smoked Scotch salmon & creamed cheese Brick Lane bagels
Open egg and cress Brick Lane bagels V
Open pastrami and dill pickled cucumber Brick Lane bagels
Smoked ham and buffalo mozzarella focaccia canapés
Buffalo mozzarella and sun-dried tomato ciabatta bruschetta V
Tomato cream cheese, asparagus & olive in beetroot cup V
Classic bacon, lettuce and tomato in pastry tulip

canapes reception

Maille mustard product showcase
Menu: Promotional canapés

Catering service: corporate catering

Our brief: to supply Maille Mustard themed canapés Tuesday 12 July 2011. Old Spitalfields Market, London

Croque monsieur with Maille wholegrain mustard
Mini Angus beefburger with Maille Dijon mustard
Cocktail wild boar and Chimay beer sausage with Maille honey mustard
Salmon goujons with Maille Dijonnaise mustard mayonnaise
Leek, Gruyere and Maille Dijon mustard tartlets V
Breadstick and olives

Strawberries and Maille honey mustard

Halloween Canapé Reception

Menu:customise canapés

Catering: seasonal local catering

Our brief: to devise Halloween menu for 250 guests October 2012

Baboon’s blood and Tartar’s lips (blood pudding and queen scallops)
Eye of newt, toe of frog and tongue of dog (aubergine, yellow and red pepper tricolore)V
Toadstool on toast (wild mushroom fricassée) V
Frog spawn and maggots (salmon keta on risotto cake)
Bile and dog meat (rare Angus fillet beef and pesto)
Ghost flesh, bat’s droppings and scary spice (sea bass fillet, Avruga caviar and chilli)

Halloween caterers

London 2012 Olympic Games

Menu: canapés

Catering services: corporate catering and event caterers

Our brief: Smith’s Catering organised many canapés receptions reflecting the traditional cuisines of countries such as Spain, the Caribbean, Mexico and the USA.

Spanish canapé menu
Smoked salmon tartar pan grillé
Gambas skewers with lemon & coriander
Chagrilled chicken and pesto
Chorizo and rocket bruschetta
Croquetas de jamón Serrano
Pan con tomate y jamon Iberico pata negra, (ham and tomato canapé)
Queso manchego con membrillo (manchego cheese and quince jelly canapé)
Aceitunas alinadas – a selection of olives with peppers, artichoke hearts
Focaccia bread fingers

Capital Cup: new season fixturesMenuBreakfast promotional boxes

Catering service: Smith’s boxes and bespoke menus

Our brief: to deliver a breakfast snack and fixture lists to media sports editors at various locations 08:00-10:00, Monday 17 June 2013

Platters of Brick Lane Smoked salmon and cream cheese bagels in customised boxes along with client’s info packs.

Collagen Gold product (prior to national launch)

Menu: Promotional Goody Bags

Catering service: customised breakfast bag, bespoke menus

Our brief: to deliver 40 breakfast bags to women’s magazine beauty editors. The “Goody Bags” were customised with the client’s logo and delivered to 40 locations across London within a 2 hour window, Monday 3 June 2013

1 La Fermière Yogurt
1 Tropical fruit salad
1 Meal pack (cutlery and napkin)
1 Carton OJ
1 Pure Gold Collagen 50ml supplied by client

canapes caterer london

Welsh themed dinner for 50 guests: Society of AnaesthetistsMenuHot buffet

Catering services: canapés reception and event caterers

Our brief: to devise a menu for the Society’s Xmas Dinner 2012 for 50 guests

Canapé reception
Cold Welsh smoked salmon, lemon zest and capers on blinis
Hot Welsh rarebit with Caerphilly cheese
Hot scallops, Welsh bacon and laver bread on Welsh cake

Roast rump of Welsh mountain lamb with Brecon black pudding
Welsh onion cake (potatoes and onions),
creamed leeks
Seared Welsh salmon with Menai Straits mussel chowder
Welsh onion cake (potatoes and onions),
creamed leeks

Laverbread, butternut squash, walnut, apple and sage lasagne

Welsh whisky Cranachan parfait, strawberry compote and shortbread
served in a wine glass

London Olympics 2012 opening ceremonyMenuCold dinner buffet

Catering service: VIP catering reception London

Our brief: to devise menu and cater cold fork buffet for 60 VIP guests, London 2012 Opening ceremony, Friday 27 July 2012

Dinner rolls and butter
Poached Inverawe Scotch salmon with asparagus, king prawns and mayonnaise

Meat platter: smoked Black Forest ham, rare Angus beef fillet with roasted Mediterranean vegetables and extra virgin olive oil. Parmesan shavings

Chargrilled free-range chicken with rosemary
New potato salad, wholegrain mustard and olive oil dressing
Mixed leaf salad with fresh herbs and rocket
Pasta salad with sun-dried tomatoes, olives and pesto dressing
Pear and almond frangipane tarts

Tour of Britain cycle race prologue day Crystal Palace ParkMenu: Bespoke cold lunch buffet.

Catering service: VIP canapés,catering reception and corporate catering

Our brief: to devise a London themed buffet for 380 VIP guests

Assorted dinner rolls and butter
London smoked mackerel, horseradish cream and lemon
Rare Aberdeen Angus sirloin of beef, cooked by Smith’s of London
Triple smoked Gloucester Old Spot gammon ham, cured and cooked by Smith’s of London
Mustard, chutney, horseradish and Smith’s fig and apple relish

Smith’s roasted red onion and London goat’s cheese tart

Hot buttered new potatoes
Beetroot, pear and watercress salad
Courgette, cherry tomato and basil salad
Roasted red onion, yellow and red peppers, Asparagus and broad bean salad with rocket

Cheese board
Stilton and mature English cheddar. Supplied by Neal’s Yard Dairy. Served with celery, walnuts, grapes and biscuits

Summer fruit flan and cream. British produce, baked in London

customise catering London

Catering for 400 guests a day,  Hackney Homes annual conference

Menu: Boxed lunch

Catering service: Smith’s boxes

Our brief: to devise menus and serve breakfast, tea-coffee and 400 packed lunches a day over 2 days. Salad boxes were packed in colour coded bags for ease of identification and service

Fresh fruit salad replaces cake in all vegan-special diet bags

Wrap box
Biodegradable salad box containing free-range Halal chicken and salad wrap
Tub coleslaw salad

Salad Niçoise bag
Biodegradable salad box containing: Dolphin friendly tuna, anchovies, potatoes, French beans, cherry tomatoes, black olives and hard-boiled egg, bread roll and butter

Vegetarian bags
Biodegradable salad box containing stuffed aubergine with parmesan cheese roasted peppers and courgette. Couscous salad with broad beans & spring onion. Bread roll and butter

Vegan-special diet bags
Biodegradable salad box containing stuffed aubergine, NO CHEESE, roasted peppers and courgette. Lentil salad with quinoa, broad beans and spring onion. Fresh tropical fruit salad (no cake)

Private Birthday Party

Menu: Afternoon tea, canapé menus and 3 course dinner buffet

Catering service: goody bag catering and private catering

Our brief: to devise menus and supply all staff and equipment to cater two receptions: Afternoon tea and Pimms for 30 guests and hot buffet dinner for 60 guests, Saturday 20 July 2013. The Cinema Museum, London.

Afternoon tea
Fair Trade filter coffee and assorted teas
Assorted sandwiches (no crusts) on wholemeal and white breads.
Gammon ham, cheddar cheese, free range egg mayonnaise, fresh prawn, cucumber

A selection of afternoon tea fancies
Pimm’s No1 Cup

Canapés served on arrival
Inverawe smoked salmon tartar, shallots and capers on blinis
Skewered fresh prawns with dill
Buffalo mozzarella, artichoke and semi-dried tomato on savoury scone V
Chargrilled chicken, red pepper and pesto in filo tartlet

Hot dinner buffet
Free-range guinea fowl supreme
White wine and cream sauce
French beans, broad beans and mange tout Dauphinoise potatoes

Cold buffet
Poached Inverawe Scotch salmon dressed with king prawns and asparagus
Fresh mayonnaise, new potatoes

Medley of roasted Mediterranean vegetables.
Butternut squash, beets, asparagus, broad beans. Baby sun-blushed tomato garnish

Mixed salad leaves with fresh herbs
Roasted Mediterranean vegetables and couscous
Mixed beans: haricot and legumes

Baked chocolate tarts, sherry trifle, lemon cheesecake
A selection of British and Continental farmhouse cheeses from Neal’s Yard Dairy served with celery, walnuts, grapes and biscuits
Coffee and petits fours

The First leg of Damon Albarn’s Africa Express Train

Menu: bespoke menus, buffet menus

Catering service: Smith’s Goody Bags

Our brief: to create menus for the musicians. Goody bag menus, Sunday 2 September 2012. St Pancras Station

American subs
Pastrami and Swiss with rocket and sun-dried tomato
Cutlery, condiments and serviette pack
Halal chicken, rocket and sun-dried tomato
Cutlery, condiments and serviette pack

Vegetarian sub
Buffalo mozzarella, sun-dried tomato, Peppers and rocket
Cutlery, condiments and serviette pack

Hot meal (to be micro waved)
Halal chicken curry and vegetable rice
cutlery, condiments and serviette pack
vegetarian biryani curry and rice
cutlery, condiments and serviette pack

Portfolio Verlag, Broadgate Tower, London 

Menu: Breakfast, hot fork buffet, afternoon tea, drinks and canapés.

Catering services: All day catering event, office catering

Our brief: to devise menus and supply all staff & equipment to cater conference for 50 guests

Cocktail Danish pastries and croissants
Cheese croissants
Cheese and ham croissants
Open cocktail Brick Lane bagels: smoked salmon and creamed cheese, free-range egg mayonnaise
Tropical fruit skewers
Fruit basket display – pears, clementines, apples, black and white grapes, bananas and soft fruits

Espresso coffee (inc. machine hire and Barista)
Freshly squeezed orange juice
Coke and Diet Coke glass bottles 33cl

Hot fork buffet
Dinner rolls and butter
Free-range guinea fowl supreme. Wild mushroom sauce.
Dauphinoise potatoes and French beans
Poached Inverawe salmon fillets. Sauce vierge
Dauphinoise potatoes and French beans

Aubergine Parmigiani, roasted Mediterranean vegetable couscous
Mixed salad leaves with fresh herbs and rocket
Chocolate Mogador
Vanilla panacotta with fresh raspberries
Tropical fresh fruit salad

Afternoon tea
A selection of finger sandwiches (crusts removed)
Free-range egg mayonnaise, roast turkey with fig chutney, poached salmon and cucumber
Reception pastries: fruit tarts, chocolate éclairs and coffee buns

Evening drink and canapés
Inverawe smoked salmon tartar, shallots and capers on blinis
Skewered fresh prawns with dill
Buffalo mozzarella, artichoke and semi-dried tomato on savoury scone
Blue cheese mousse with tomberries in tartlet
Chargrilled chicken, red pepper and pesto bruschetta
Duck confit on cucumber

Jeffrey’s Run Sauvignon Blanc 2010 Marlborough NZ
Chilano Signature Cabernet or Shiraz (Central Valley, Chile)

Premium Biers (Becks, Kronenbourg, Stella etc)
Mulled wine

Corporate event, 4* Boardroom Lunch for 10 guests

Menu: Hot boardroom lunch

Catering: office catering. Hire service charges

Our brief: to devise a menu with wine suggestions to cater VIP lunch for 10 guests

Flambé scallops. pancetta and wild rocket balsamic reduction
Roast rump of Elwy Valley lamb, pommes boulangère, creamed savoy cabbage and lardons
Pea purée
Claire fontaine
Coffee and petits fours
Givry “Sous la Roche” 2008 Michel Sarrazin – Domaine Guerrin Pouilly Fuissé 2009
Chef, butlers, linen napkins, linen washing up cloths

Wedding reception

Menu: bbq catering and buffet

Catering service: Private event

Our brief: to cater BBQ for 100 guests, Friday 5 October 2012 Stoke Newington West Reservoir Centre, London.  Smith’s supplied all furniture, gazebos, cutlery, crockery, glassware, table linens and beverages.

Canapés on arrival
Smoked Inverawe Scotch salmon tartar, shallots and capers on blini
Rare Angus fillet beef. Wasabi cream bruschetta
Bocconcini buffalo mozzarella on parmesan shortbread

BBQ menu
Squid marinated in lemon juice
Lamb kebabs with yoghurt, rosemary and garlic
Thai chicken kebabs marinated with lemongrass, coconut, chillies etc.
Black jumbo tiger prawns, marinated with lemon and coriander

Vegan menu
Stuffed aubergine
Vegetable kebabs (butternut squash, yellow and red peppers, red onion, courgette)
Vegan sausage (spinach, wheat protein, onions and fresh herbs)

For everyone
New potato salad, olive oil and wholegrain mustard dressing
Little gem and asparagus salad
Roasted Mediterranean vegetable salad and couscous
Focaccia flatbread
Garlic and coriander naan

Cheese board
A selection of British and Continental farmhouse cheeses from Neal’s Yard Dairy, served with celery, walnuts, grapes and biscuits

Assorted patisseries

Tom’s Shoes new store opening
February 2012Menu: finger buffet catering, nuts and crisps

Catering service: Evening & drink reception

Our brief: to supply nibbles, drinks, staff and equipment for 100 guests

Savoury crackers, pretzels, kettle chips, luxury nuts
Focaccia bread, olive oil, balsamic dip
olives, artichoke, roasted peppers, etc.
Chilano Signature Chardonnay (Chile)
Chilano Signature Cabernet or Shiraz
Premium Continental Biers
Litres Cranberry and orange juice
Wine glasses, 10oz tumblers
Ice bath and ice
Rubbish bin and black sacks
Butlers, barmen, drinks trays, glass cloths

Press breakfast prior to company results presentation, Gresham Street

Menu: Breakfast buffet. Catering hire charges.

Catering: corporate catering London, all day office event

Our brief: to supply breakfast, beverages staff and equipment for 50 guests

Cocktail Danish pastries
Butter and preserves

Fair Trade filter coffee and assorted teas
Organic elderflower pressé
Freshly squeezed orange juice
Hildon water still and sparkling (glass bottles)

Hot breakfast menu
Dry cured back bacon baps
Pork Cumberland sausage baps
Ketchup and mustard sachets
Butlers, butler’s non-slip trays, glass cloths, trestle tables,  white buffet table cloths, cups, saucers and teaspoons, water jugs (to decant juice), 10oz tumblers,  “Cona” 2 jug coffee makers, insulated coffee jugs, sugar bowls, milk jugs, rubbish bin and black sacks

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