Grazing at Glaziers Hall

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More than 80 of the most amazing, fun, and glam people came together this month at what is fast becoming the hottest ticket in the social calendar.

On 6th June we hosted a Summer shindig at Glaziers Hall to show off some of the awesome things our chefs and events teams can create every day.

As part of the event, we had a canapé reception at the stunning looking London Bridge Arches and a bowl food reception which included live music, a Strawberry Fields inspired buffet and a dazzling Rum Bar to get everyone in the mood of summer.

We also had some of the most stunning flowers to match the beautiful people, courtesy of Lavender Green (they provide stunning flowers, not stunning people. Although their people are stunning too. Anyway, you get the gist).

 

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So, if you didn’t know – we don’t just do yummy lunches, we also do fab food/management of events! You’ll never go hungry as we can basically feed you and water you at any point in your day.

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If you want to be in on the action next time, drop us a line on orders@grazingfood.com and we’ll add you to the exclusive guest list.

 

 

Tomato & Poppy Seed Tart - ur yum!

Recipes

Tomato & Feta Tart

with Poppy Seeds Pastry

What you need…

  • Puffy pastry – 2 sheets
  • Vine tomatoes – 3
  • Thyme – 1 sprig
  • Feta – 100g
  • Poppy seeds – 5g
  • Egg – 2
  • Basil – bunch
  • Pickled silverside onions – 10
  • Red onion – 2
  • Red wine vinegar – 10ml
  • Red wine – 100ml
  • Red currant jelly – 100g
  • Star anise – 1
  • Cinnamon stick – 1 stick

How do you do it…

  1. Peep and finely slice the red onion. Sweat this down in a pan with a little bit of oil, add the cinnamon and star anise.
  2. Once the onions have softened, add the red wine vinegar and red wine let this cook slowly until all the liquid has gone, then add the red currant jelly. Reduce this down until it is a sticky texture, take off the heat.
  3. Take the core out of the tomatoes and cut them in half horizontally. Put them on a tray and season with salt and pepper and some thyme leaves. Dry out in the oven at 60c – they will look like your grandma (crinkled around the edges).
  4. Take one sheet of the puff pastry, cut two rectangles 15cm x 7cm. Taking the two rectangles, mark a 1cm margin in from the edge and cut out the middle of the rectangle (now you should have a frame of 15cm x 7cm). Discard the middle part you have just cut out.
  5. Place back in the fridge to let the pastry cool and set. Take the second sheet of puff pastry and egg wash one side.
  6. Using a fork gently mark the pastry all over to make small holes in the surface. Take the cut pastry from the fridge and place on top of the on top of the second sheet of pastry.
  7. Cut around the edge of the rectangle frame to make the dimensions 15cm x 7xm. Egg wash the risen/frame edges and sprinkle on the poppy seeds, just on the frame edge. Place in the oven at 170c for 12 mins until edges have risen.
  8. Take the pasty out of the oven. Let it cool down. In the middle, spread the red onion marmalade on the bottom. Place the tomatoes on top as shown in the picture. Crumble the feta to your liking and place on top and around the tomatoes.
  9. Take the silver skin onions and cut them in half. Place 5 halves on each puff pastry tart. Garnish with some basil leaves.
  10. Pick the leaves off the rest of the basil. Bring a pot of water to the boil with some salt. Blanch the leaves for 30 secs and then take them out and immediately place them in ice water. Squeeze all of the water out of the basil, then place them in a blitzer and place 100ml of vegetable oil and blitz until the liquid is green.
  11. Now place the tart back in the oven and brown off the feta, take back out of the oven and serve with the dressing of basil oil.
  12. Job done!

 

The office lunch bunch….

Once upon a time there was a very rich man known as the Earl of Sandwich. He was a reckless young Earl, who liked women, fast horses and gambling. One (long) night at the poker table, the Earl was in freefall and losing money. He told his friends that none of them could leave the table – not even to eat – until he’d won back everything he’d lost. He ordered his servants to bring them something they could snack on as they played, so they brought slices of meat between two bits of bread. And lo and behold – the humble sandwich – along with a gastronomic distribution concept – was born.

The End.

Except that was not the end.

250 years on and the food delivery service has evolved beyond recognition (the sandwich – slightly less so).

Whatever you desire for your office lunch, you can get it delivered straight to your desk on the 3rd floor with an app and a tap.

Uber Eats and Deliveroo are on hand to pick up your favourite high street ‘chicken burger with extra avocado, pickle and a side of courgette fries’.

Without you having to move a muscle.

But (and this is the sad part) did you know that the average British worker nowadays takes just 34 minutes for their lunch break?

It’s called a lunch HOUR for a reason people.

Getting a proper lunch break (like moving away from your desk and consuming something nutritious like a vegetable hot pot and a fruit salad) is in everyone’s best interests. A healthy meal sets up your workforce for the day, as well as helping line their stomachs for the after-hours drink-a-thon.

Good food is good for office morale, good for brains and therefore great for business.

And nowadays a varied office lunch is easy to supply (by the aforementioned people on two wheels dressed in lycra) – which is why the 40% of people who say they’re jealous of colleagues who have a more adventurous lunch, just don’t need to be.

But what if you work in an office with more than 3 floors and many more personnel?

Just imagine the fleet of bikes needed to Deliver(oo) the 70 pizzas they’re after.

It would look like something out of the Tour de France at lunch o’clock every day.

And we know that companies sometimes grow up eventually needing ‘traditional’ office caterers, but a full-blown staff canteen (or restaurant as they like to call it) is still a few hundred employees away.

If you’ve got between 50-250 hungry mouths to feed – then it appears you’re stuffed.

Well no…

There is another way to get fresh, nutritious, on-demand food for your office lunch. A kind of happy marriage between canteen and delivery, with a menu to match and a magic ingredient called variety.

Think breakfasts of fruit and yogurt pots or bacon butties and lunch menus of teriyaki salmon, BBQ chicken, Thai beef, gluten free wraps, chicken couscous, pasta salads and mixed food platters.

And everything arrives with a super-healthy-veggie salad (only so you get all the good stuff to feed your brain so you’ll be the brilliant person you said you were in your interview).

Heck, we bet even fusspot Irene from accounts will find something she likes.

So take that Pizza Express!

Sayonara Wagamama!

On your bike Byron Burger!

On site kitchens aren’t needed – neither are Tour de France – scale pedals.

The food is freshly made and delivered directly to the office desk with love and a great big smile (and you can always ask us for a free hug if you’re having a bad day).

We are seeing more companies offering an alternative solution to what has always been the norm. Food can be varied, it doesn’t have to take up too much office space with a mahoosive kitchen, and can give employees the fuel they need to be freakin awesome.

These types of companies would have surely been the Earl of Sandwich’s BFF 250 years ago.

 

 

 

Lush Summit: 2018

Nice mention about our green ethics and the recent Lush Summit we worked on at Old Billingsgate this year, keeping 6,000 people refreshed without any disposable packaging used.

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This February oldbillingsgate was delighted to house the Lush Summit: 2018.  Lush had full access of all our spaces. Each space came to life, and unveiled unique immersive experiences with powerful messages around each corner. It was truly spectacular!

Lush Summit 2018

love wall Laura from the OB Team left her mark on the wall

The Lush Summit held an important message this year ‘Change is Coming’. Many inspirational speakers filled the multiple event stages, and ignited interesting discussions and debates from voices across the world all under one roof to campaign and take action. The Grand Halland The Vault held exclusive installations; the Sign of Love wall which was a way for the guests to champion and express their right to love, and a message that everyone should be protected equally. Countless messages were left – we certainly felt the peace and love here at oldbilligsgate!♡

Entering The…

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There IS such thing as a free lunch

Ever wondered what makes the world’s most successful companies as awesome as they are?

Free food!

Mind blowingly clever algorithms and beautifully designed products are all very well but none of these would exist without the people behind them. Behind the people behind them, fuelling these great companies and great ideas, is one simple ingredient – free food!

You see, it really is that simple. Snazzy collaboration tools like Whatsapp, Slack, Flock, Workspace and all those cool things are all useful and well worth investing in but there’s nothing brings a company together and get the collaborative juices flowing, quite like a good old chinwag over a delicious breakfast or lunch.

We know of an easy and simple way to make sure teams are healthy and happy: free, nutritious and delicious food.

Boom! Now we’ve got your attention.

We’ve seen some research and we found out that the return on investment can be as much as high as 150%. High fives all round, right?

There’s more…

Tip top talent

Employees spend as much as £2,500 out of their own pocket every year to fill their tums. If you tell them they can save their cash AND you will provide them with a scrumptious meal every day, they’ll be made up.

And they won’t be made up for a few days or a couple of weeks like the mini-boost a pay rise gives, they’ll be made up every single day at work, when they get to tuck into delicious food, courtesy of their awesome company.

Companies that offer free food and office catering will definitely stand a better chance of attracting (and keeping) the best people for their jobs.

You CAN get satisfaction

Everyone wants to feel loved, right? Well, free food is an easy and pretty low-cost way to make your staff feel like you love them! Here’s another science bit: 30% of people say that free food plays a big part in workplace happiness.

Stop! Collaborate and listen…

Free food will get your staff together for lunch and reduce the amount of al desko munching. And when your peeps break bread together, their chitter chatter is bound to turn to work and that should lead to better working relationships and possibly even friendships. Aw, you guys!

Healthy body…

We all know what can happen when you don’t have time for lunch. The turbo-powered java juice gets chugged down with a family pack of Jaffa Cakes to fuel the hunger!

Aside from the inevitable afternoon crash, this bad habit will make staff more likely to get ill and nobody wants that. But ready up some tasty and good-for-you grub as part of the office catering mix and there’s a much better chance they’ll eat well.

…healthy mind

Brains work better when bodies are fed a wholesome lunch. This fact has been proven. Repeatedly. But if that’s not enough, consider this…

Last year, 12.5 million working days were lost in the last year due to work-related stress, depression and anxiety. Giving staff a free lunch encourages them to stop and unwind. They can eat good food, chill out and socialise with their work pals. Good for them, good for everyone!

Winner Winner Grazing dinner – interview with our head Grazer

FSM Awards

 

It has been quite a year for the Grazing team. Not only has the business started to disrupt the conventional workplace catering market through its offsite production, onsite service model, but it has also launched a bespoke online ordering system and recruited some of the industry’s most talented individuals to help grow the business.

 

The development of the business hasn’t gone unnoticed as, last month, the business was recognised by ‘FSM’ – a leading business magazine. Grazing scooped both an ‘Innovation’ award and Robbie Lorraine, the company’s executive chef, picked up the coveted ‘Executive Chef of the Year’ award.

 

We caught up with our CEO, Sam Hurst, to tell us all about it…

 

Congratulations on picking up the two most sought-after awards at FSM. How do you feel?

It felt great! If I’m honest, we weren’t expecting to win an award so soon into our journey.

We’ve always said that we will only look at awards when we felt ready to win; I think it’s safe to say that this has happened a lot sooner than we expected! It was a really fantastic evening and a suitably fitting way to celebrate our achievements this year!

 

Why was this important for you?

Both awards are fantastic recognition for the work we put in to create our unique model and the efforts we have gone to in order to develop our teams.

 

We know our clients love what we do but it is always nice to have external recognition from industry peers for the business model and our people.

 

Robbie’s award was testament to hard work he has put in to developing a chef team which is going from strength to strength.

 

The judges were made up of a very distinguished panel of experts who know the industry inside out. We are very proud that they have recognised our work as an important and emerging new offer, in a sector which has such a large number of big established players.

 

What does it mean for the business in real terms?

Awards are always great to help raise the profile of a brand. The additional awareness we have is going to help people understand that we have something new and innovative in the market.

 

The good and the great of the catering world were at the event so it’s fantastic for our profile.

 

Hopefully it will lead to more people discovering how the market for staff dining is evolving and now more accessible to companies of all sizes than ever, to more companies embracing the productivity gains achieved by keeping their teams well fuelled and ultimately to more people being able to enjoy our fantastic food.

 

You have had quite a year, what have been your highlights?
I think the biggest highlight has been settling into our new home. We put a lot of time and thought into getting our kitchens spot on, so we are pleased that we’ve been able to finally get in and settle in.

 

Another big highlight has been the fun we have had with our food. Robbie and the team are creating so many fantastic menus every day and we are really enjoying sharing these with our clients.
So what’s next for the business?

We naturally want to keep growing and sharing our food and service with more people.

As a relatively new business in this space, we are only touching a tiny percentage of the market so there is a lot more fun to be had.

We know that next year is going to be a tough year for business so our flexible product, which doesn’t tie people in, means we are hopefully going to get a lot of enquires and traction for our model.

Rents are likely to go up and as space gets more limited we can help more and more companies look after their staff in a more cost-effective and hassle-free way.

 

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Check out www.grazingcatering.com for more info