Have you felt it yet?

That huge tidal wave of change to party eating habits here in Shropshire. Well, if the bookings and enquiries I’ve had so  far this year are anything to go by, it seems the good people of this county have definitely caught the bug.

When I set this company up I was a fringe caterer, trying to break the mould of party catering. Finger buffets, sandwich platters versus Hog roast. And that was your lot.

“Give people what they want” was a phrase that I heard time and time again. Thankfully I didn’t listen. I went out and bought the largest Paella Pan available in the UK, sourced an indoor burner suitable for cooking such a large pan’s ingredients and put together a menu of Giant Paella and Jambalaya dishes that now accounts for almost a third of my wedding catering and party business.  Having tried our house meat Paella, repeat customers are tempting their guests with an alternative dish, more ingredients and even 3 options on the night. I’m even thinking of branching out to become one of the best festival Paella caterer in the UK. I just wish people would try more of the Seafood Paella.

The American style BBQ wedding is a whole different kettle of fish. Those caterers move from one function to the next in their mobile kitchens, sometimes feeding 7 or 8 different parties in one day. They just roll up, a queue is formed, everybody fed and off they drive to the next venue. Somehow, I don’t think that’s going to the next big thing in Shropshire, or the UK for that matter.

It’s not easy life going to parties every weekend but on the eve of the start of  the main BBQ season, I just can’t wait for it all to kick off.

If you want BBQ catering prices or some helpful advise in organising your part, please feel free to contact me.

Regards, Kevin

With the horse meat scandal beginning to recede, it’s time to make sense of what implications it has for us as a caterer in Shropshire.

Time and time again we’re up against people that will undercut a quote to get the business, caring little about the quality of the food that they will serve. It would be wrong as a business owner to ignore the cost implications of over paying for stock, because without profit, there is no business. However, by paying a little extra, taking the time to source reputable meat suppliers and keeping the supply chain as short as possible, the benefit to our customers and their guests is immense. The satisfaction of seeing kids eating hot dogs or serving a sausage and mash wedding and knowing exactly what’s in the food and the quality of it, makes me very proud.

I used to work for a local sandwich company that were awarded the best sandwich bar in the UK. In every store the owner hung a sign that read  ”There is hardly anything in the world that some man cannot make a little worse and sell a little cheaper, and the people who consider price only are this man’s lawful prey.” John Ruskin. It’s meant a lot to me over the years and has served me well. It brings home to me that the suppliers I have chosen are also putting quality first. Our Farm to fork route has one step. I cook Buttercross farm meats, butchered onsite and served up at Weddings and parties throughout Shropshire and the West Midlands.

Going forward, what this scandal has (hopefully) thought people, is that over processed meats, don’t have a place at our dinner table. Today’s news that processed meats have an early death link  ( http://www.bbc.co.uk/news/health-21682779)  should be another nail in the coffin of unhealthy practices of the food industry.

The next time you get a quote for your catering, ask yourself  is it worth paying that little bit extra and guaranteeing not only quality but supporting local businesses committed to serving brilliant food.

Well, that must have got your attention. It usually transforms an inquiry to a viable sales lead when it’s mentioned.

All too often, wedding catering is seen as a “Blank cheque book” opportunity to spend the clients’ budget and some, just on whatever it is you’re selling. Never mind what else has to be bought, hired, rented, made or borrowed. Our clients tend to be paying for their own wedding on very strict budgets with no room for extravagance. Village halls, cow sheds, woodland tent village and even tree tunnels have all be used to great effect and I’ve loved every minute of it. The first point of contact is usually somebody looking for “ pig roast Shropshire “, and then the conversion happens. It’s so non-traditional that if somebody typed in “ Spanish BBQ Caterers”  I might have a better chance. But where’s the fun in that?

Our catering company has 2 main principle goals:- To serve the very best meat and food to our clients and their guests and secondly, to offer piece of mind to the clients. How good will the food be? Will they turn up in time? Will there be enough food? These are all questions I’ve had many, many times and there is no second chance to impress.  I look down the list of registered users on my catering blog, the Ironbridge catering’s Facebook page likes  and my own Facebook page to find most of my past clients are now friends sharing their life’s stories with me. And for that I’ve forever grateful.

BBQ catering is a wonderful job to have. I go to parties, sometimes 3 or 4 a week and see the very best of British hospitality. Plain tables covered with white paper roll enhanced with a silk sash, a glass bowl filled with fish tank pebbles and battery powered tea lights fit together with a caricature artist and a converted VW beer van. It all happens here with the best Shropshire catering weddings and parties.

All I’m missing now is funeral catering, but somehow, a large BBQ smoker in the car park as the people arrive just isn’t the thing to see. Or is it!

A Shropshire catering company is preparing for a record-breaking year as company bosses revealed bookings have increased three-fold.

Kevin Guerin, who owns the Ironbridge Catering Company, said he already had three times more weddings booked for 2013 compared to the number he had in place this time last year.

The food enthusiast said his peak time for bookings was usually January and February but this year people had booked his huge mobile Swiss BBQ smoker and Paella pans well in advance.

Mr Guerin set up the company with his wife Suzie in 2009 and the pair who share more than 50 years of catering experience between them are preparing for a packed programme of diverse events both in Shropshire and across the UK covering both private and corporate events.

Mr Guerin said he believed the boom in business was down to his company ethos to “buy local” which was stronger than ever before in Shropshire.

“People in Shropshire are passionate about using other suppliers within the county and I have never seen this passion as strong as it is now in the history of our company.

“But what is great is that our passion and love for what we do is spreading across the UK so when we do a wedding in Cornwall they get to not only experience our catering but also produce from Shropshire,” Mr Guerin said.

“Our plans for what is expected to be a record-breaking year will include staff to cater for events which will result in more business for our suppliers.

“This boom in business has also resulted in Suzie and I taking on a 1000 sq foot industrial storage and kitchen unit in Halesfield to cater for the increase.”

The Ironbridge Catering Company only uses meat from Buttercross Farm in Market Drayton, vegetables from Maddox in Wellington Market, reclaimed wood from damaged trees for the BBQ from an estate in Newport, staff uniforms from Telford’s Fruit of the Loom and printing from Runtime UK in Wellington.

Mr Guerin and his staff spend much of their time towards the end of the year at public events which includes Gorgeous in Coalbrookdale on November 17 and 18 and at Much Wenlock Christmas Fayre on December 1.

To find out the full range of catering options visit www.ironbridgecatering.co.uk or call Kevin on 0800731 8497 or 07980 148 268 to discuss your requirements.

It’s this time of year wonderful? Not if you’re used to BBQing in warm dry weather. But when have we had that this year? Struggle on.

Fear not, all is not lost. Why not use it as an excuse you dig out some fabulous Mulled wine recipes to keep yourself warm whilst tending your cooking.

Talking of cooking, we’re just about to fix up a batch of Smoked Turkey legs. By pre-soaking them ( and rinsing well) in a mild brine solution and adding some brilliant rubs, we’re going to be cooking them at a slightly higher temperature than what we normally do. wrapped up in tinfoil, they’ll made an excellent addition to our menu at some of the Christmas fayres that we’ll be attending.

We’re also planning to roll out some Smoked Rib Meat Chilli which has been in development for the last few months ( thanks to all the family & friends that have had nothing else to eat. We cherish your feedback). Served up with our Drunken Sweet potato ( grated Sweet potato with Tequila), it’s a fabalous winter warmer.

Take care & good cooking

Ironbridge Catering

There’s not many chefs who can cook their meat on a BBQ for 48-hours before lifting the lid and serving up delicious free-range Shropshire-produced meat for hundreds of guest.

But Kevin Guerin who runs the Ironbridge Catering Company does just that. Since buying the country’s biggest mobile Swiss BBQ and smoker five years ago, he has catered for thousands of people across the UK – with weddings becoming a popular event where brides and grooms want an alternative catering option.

But after adding the biggest custom made paella panhe could legally import from Spain to his company,Kevin has seen a boom in corporate bookings as businesses run team building events, award ceremonies with a difference and offer hugenetworking opportunities.

The father-of-two who runs the business with his wife Suzie and share more than 50 years of professional catering experience between them said his BBQ and paella pan are so big they arerecognised at events before he or his wife!

The company is expecting 2013 to be a record-breaking year since launching in 2009.

“The entertainment side of life is so important – weddings, anniversaries, birthdays, christenings and even funerals – we’ve done them all and are already taking bookings for the traditional events for 2014 but have already had to disappoint because the date has already been taken because there is only one BBQ.

“But the entertainment side of life in the businessworld is really booming now. Businesses have endured a tough few years but the business owners want to look after those who have stood by them – staff and clients,” Kevin says.

“Team building days are very popular where our BBQ is a huge hit or corporate evening events because we can arrive and cater at any venue type there is – you name it we’ve done it from five star hotels to a forest!”

What kind of reaction do people give when they realise the catering is a BBQ – especially in the depths of winter?

“I’ve catered in my thermals knee deep in snow but the quality of the food is my number one priority so the temperature on the outside really doesn’t bother me as the long as the temperature under the lid is perfect.

“The guests love the BBQ and often it becomes atalking point, a focal point and even a gathering point – the never ending food is always an attraction of course!” Kevin says.

“The feedback we often get is that the corporate event was remembered for the unique catering so that’s always a bonus for the business too as theguests realise the business host has put the extra special touch and effort to the event.

“The world of hospitality across the business community of Shropshire is really booming and we have expanded our market to accommodate but we are loving every second of it.

“We are looking forward to 2013 being our busiest year in the history of the company.”

To find out the full range of catering options visitwww.ironbridgecatering.co.uk <http://www.ironbridgecatering.co.uk/> or call Kevin on0800731 8497 or 07980 148 268 to discuss your requirements and availability.

We’re expanding. Interested?

After some of the happiest, most stressful, anxious and enjoyable years that I’ve ever had, I’m reaching the stage where I need to expand my business even more.

You see, rather than giving over an event to a member of staff, I’d rather be working with a similarly minded person that is willing to be hands on in the company and deliver on my promises to the clients.

The calendar for BBQ bookings has expanded beyond the packed summer months and now pretty much covers the whole year. That, along with my other catering offerings, gives my clients some amazing choices with something for everybody and their budget.

But I can’t do it on my own without missing other events and opportunities. And there’s been plenty.

There are a few options that can be discussed but primarily I’m looking for somebody with some capital to help maximise the groundwork that’s already been done.

So, if you are local to Telford and want to own part of a up and running catering business, where standards matter and quality is vital, drop me a line and we can talk some more. Sales@Ironbridgecatering.co.uk