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My first carvery!

post #1 of 4
Thread Starter 

My first post so please be gentle with me.

 

I have taken over the catering contract for a golf club in Scotland. As we are in winter season I have been running a small breakfast/brunch/lunch menu.

 

The club used to have a fortnightly carvery and although we have so far completed successfully, several large dinners and hot buffet suppers and lots of cold buffets I haven't organised a carvery. I have a hotlight station, lots of chaffing dishes and bain maries I am unsure how to prepare. The club would like me to run one soon-ish. I am not sure why I am so worried as when I took over I organised a dinner for 35 in a new kitchen with 48hrs notice.

 

Basically, I want to know what I should offer. How much veg/potato and what should I be looking at meat quantities per person. For some reason I have it my head that the amounts will be different in that diners will expect way more than you would have at a sit down dinner.

 

Hope this all makes sense.

post #2 of 4

Welcome to cheftalk.A couple of things we need to know in order to give you suggestions would be a head count, location for the event (indoors or outdoors) , the type of menu the client would like and your staffing for this party. Again Welcome............

The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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post #3 of 4
Thread Starter 

I am doing this as a loss leader. Bit of background ... The previous catering has been a series of  agency chefs for about a year I took over in December and have been so focussed on fixing the reputation and fulfilling the previous events that I have been getting by purely on adreniline. Now I want to get things back on an even keel. I will only make money on this if I can get my own functions up and running as at the moment because confidence is low (but rising) the day to day stuff is break even.

 

Anyhoo, enough of my venting. 

 

The amount will be 20-40 (they will book and pay this week) so numbers are vague at the mo. It will be indoors. I think previously they had pork, beef and turkey. This is a very staid club ... change will have to be gradual. I really just wanted ideas on what people normally expect at a carvery. I have eaten at 3 in the last week and all had something different. I guess I am asking the impossible...I have tried to get some info but it is like chinese whispers trying to get info.

 

I really just want an idea of what to offer so that I don't run out of food. Thanks in advance.

post #4 of 4

Wow,thats a small group for 3 meats but I will give it a go. First off if I was you I would cook the cuts of meat they expect and you are most comfortable with and comfortable carving. Suggestions would be Prime Rib Au Jus or Top Round Au Jus for beef ( Although I do not know if Scotland is bigger on Gravies like the Britts are. For Pork a nice loin is always a keeper as well as a Glazed Ham amd you could do a nice big Turkey for pretty cheap if this is the 3 they would expect. I would keep it pretty simple and traditional for the first one and just concentrate on the making everything taste great. Good luck to you.................

The two most common things in the universe are hydrogen and stupidity !
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The two most common things in the universe are hydrogen and stupidity !
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