The House - Kitchen & Dining
Kitchen
Here traditional meets contemporary. At one end is a trusty Aga complete with its batterie de cuisine and hand-painted tiled backdrop depicting the rectory in delft blue. Within the marble topped island unit facing it is a steam oven and gas hob which together provides the means to prepare delicious meals.
There is also an American style fridge/freezer with ice making facility and chilled water dispenser close at hand. If required the details of an excellent caterer can be provided.
Dining Room
This newly re-furbished room with its Chinese Chippendale chairs and striking yellow walls is the perfect gathering place for all to congregate and enjoy an intimate friendly dinner together.
Breakfast Room
Situated immediately off the kitchen this room provides the ideal setting for that hearty breakfast, setting you up for a days exploration in and around Rectory Park.
A weekend catering at Rectory Park
Saturday Picnic
Ballottine of chicken and apricot wrapped in pancetta
Sunday Lunch
Luckily the weather was fine for Sunday lunch too, so after we had served breakfast, the group walked round Slimbridge nature reserve while we made the preparations for Sunday Lunch which we were able to serve outside on the terrace.
Starter
Salad of parma ham with rocket, parmesan, caper berries, olive oil and balsamic
Salad of haricot bean puree with broad beans and parmesan
Served as a vegetarian alternative, and it was difficult to tell which was nicer.
Main
Roast sirloin of beef, rosemary roast potatoes, french beans in red onion, glazed Chantenay carrots and red wine sauce, served with yorkshire puddings
The roast potatoes crisped very well in the hottest oven of the aga, while the beef started off in the hot oven, then moved down to the slower oven to cook more slowly. Meanwhile in the warming oven were the plates and homemade caraway seed bread rolls. When the beef was cooked it rested on the warming plate on top of the aga. Agas make cooking so enjoyable, and produce great results.
Dessert
Tarte tatin with homemade vanilla ice cream
Once the main course had been served the tarte tatins went in the hot oven, served with carmel sauce and homemade vanilla ice cream.
Sunday Evening Buffet
Sunday Evening fish buffet delivered in the evening to be self served
Prawns in marie rose sauce
Crab with crème fraiche, lemon and chive
Pickled herrings
Parcels of smoked trout on pumpernickel
Herb roasted salmon
Tiger prawns
All served with salad, tarragon mayonnaise and French dressing
Homemade chive and onion bread
Dessert was pear and blackberry tart with crème angalise