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Penny Stratford

Catering General Vendors in the spotlight

CATERERS THAT HAVE COOKED FOR ROYALTY

Professional in the Spotlight interview – Seasoned Catering

Today Wedding & Event Management Services  is featuring an interview with Ian Perry & Penny Stratford from the great new Limestone Coast business Seasoned Catering. With over 45 years of culinary expertise between them, this highly talented duo could be the perfect choice for your next wedding or event.

Ian – What makes you different from other caterers?

We like to tailor our menus to suit our client’s needs and will work in with the location of the event. We pride ourselves on being a versatile catering business that puts the client first. We like to visit the clients in their home to discuss their event and only work on one event on the day giving our clients absolute exclusivity.

Penny – How long have you been in business and in catering in general?

I have been in the catering industry since I was 17 years of age working part time while I was studying Business Management (Hospitality and Tourism) at University. Locally I have worked at The Gallery in Robe, with caterer Kirsty Mann and at the Naracoorte Caves. I have front of house experience gained by working at both the MCG in Melbourne and the Tennis Centre.

Ian Perry, Penny Stratford, Seasoned CateringSeasoned Catering team – Ian Perry & Penny Stratford

Ian – can you make a specialised menu for your client e.g. what about a family recipe, organic menu?

Actually our first function was an all organic menu so we are very adaptable to our client’s dietary needs. We can also create and develop amazing menus to match our local wines also and have prior experience in this field by working closely with both Rymill & Hollick Wines and many Beefsteak & Burgundy groups. 

 Ian – What are some of your speciality dishes?

One of my speciality dishes that I am extremely proud of is my ‘Sugar cured ocean trout with fennel panacotta’ and one of my favourite desserts is ‘Chocolate Chestnut terrine with chocolate almond soil and Amaretto icecream’. I also love working with Pork belly and duck.

Pork BellyIan’s signature dish of twice cooked pork belly, roast carrot and carrot puree, apple salad, caraway crisp and apple glaze

Penny – Do you provide staff and what other services do you include?

We will provide the food, assist the client to source the best staff for service and will hire any crockery, cutlery or glassware. No request is too big!

Penny and Ian –  What is your most favorite location where you have catered/worked at?  

Penny: Catering for royalty at a polo match in Cirencester, England

Ian: Buckingham Palace where I was invited for a short term contract and had the pleasure of cooking for most of the royal family including Princess Beatrice as she was growing up. Also I worked in Bermuda at a private resort for three years which was the most fantastic location with great fishing and fresh local produce!

Chocolate and Macadamia BrownieSeasoned Catering’s Chocolate macadamia brownie with salted chocolate ganache

To eat is a necessity, but to create a memorable event based on fabulous food is an art.” I so agree with that quote!

Thanks Ian and Penny for sharing your time with me and I wish you continued success with your business for many years to come!