Wedded Bliss

Wedded Bliss

In 2014 we took The Tinderbox to 26 weddings each one unique and each one simply perfect.

We brought the food and took note of some of the favourites.

Crostini topped with pecorino, broad bean and mint have so far been the most popular canapé, closely followed by warm Cavolo Nero and prosciutto.

super salmonFor wedding breakfasts we’ve presented deliciously juicy wood roasted minted lamb and whole sides of salmon served with a Moroccan flavour, coated with pomegranate molasses, labne and sprinkled with ruby red pomegranate seeds.

It’s such a thrill bringing these dishes to the table, watching faces light up as we place our freshly cooked fare in front of them. The magic however is seeing how people suddenly come together, passing plates and bowls around the table, carefully selecting the pinkest or darkest pieces of meat, even the shyest person stands with spoon in hand ready to dish up. It’s a marvellous thing to witness and suspect it’s something ingrained within us.

So onto pudding, wood roasted plums have been a very much enjoyed, we cover them with amoretti crumble and a dollop of honey crème fraiche on top. For those with a sweeter tooth we swap the crème fraiche for a homemade white chocolate cheesecake topping, it’s devilishly good.

1907816_739903906046610_7629787336660769286_nThen we welcome the evening guests with our freshly baked pizza, pulled pork bun or chorizo pepper & rocket ciabatta roll the smell from the oven calls to even the heartiest of dad dancing partygoers making sure everyone is well fed before the serious celebrations begin!

We’d like to say to all our Brides and Grooms, mothers, fathers (in-laws and out), bridesmaids, best men and that one guy who showed us his bum; Thank you, it’s been an absolute honour.

Kate & Dickie

Read More

A whole lot of love!

A whole lot of love!

LOVE, LOVE LOVED, the dessert pizzas today at the Oxted food festival. So glad I got two for our family to enjoy before they sold out! Looking forward to your next outing (make sure there are loads of the blueberry & raspberry yummyness!) ~ Food Festival June 2014

THANK YOU both so much for doing the catering last night – so professionally and speedily. Food was yum and just what the doctor ordered! ~ Garden Party June 2014

THANK YOU so much. You were wonderful and everyone raved about the food. My brother in law was delighted that despite being so busy you still managed to play waitresses with my niece and peekaboo with my nephew. Well done to you and the team it wouldn’t have been half as good without you.  ~ Garden Party June 2014

Egg PizzaI just wanted to say the hugest THANK YOU to you for serving your delicious pizza at Sean and my wedding yesterday night. Everyone absolutely loved your pizzas, they were a huge success, it created such a great atmosphere too. Thank you so much for everything, you have been so helpful and great throughout the whole process I will be highly recommending to everyone!! Thanks again! ~ Wonderful Wedding Sept 2014

Sorry for the belated thank you but here it is!! THANK YOU so much for providing amazing food for our wedding! It was absolutely fabulous and fit perfectly with our chilled out theme! Even months on people are still talking about it. I would highly recommend you guys to anyone! ~Wonderful Wedding July 2014

platter

We can’t THANK YOU enough for everything you did to make our day so perfect. The food was amazing & the tables looked stunning! You all helped create the chilled out vibe we were after. ~ Wonderful Wedding Aug 2014

And finally from someone notoriously hard to please…Oliver Tweet

Read More

Nature knows best

Nature knows best

It’s quite possible that pizza, in some form or another has been with us since the Neolithic age, which is ages ago. Archaeologists found some baked bread in Sardinia which according to the sell by date was about 7,000 years old.

Over the years pizza has gone through many changes, I’m not sure the tandoori hot was on the menu back in 16th century Naples, but I’m pretty sure in June 1889 when Princess Margherita of Savoy stuffed a pizza in her face she popularised the dish we know today.

We’re set on continuing this ancient tradition by following in the footsteps of our ancestors using the tools and ingredients nature has generously provided.

So we make our dough fresh by hand, allowing it to prove for 24hrs, the thick rich sauce is made by simply reducing San Marzano plum tomatoes over a low heat and adding a few choice herbs.

Our toppings change with the seasons, if it grows out the ground, falls from a tree or plucked from a hedgerow it may well find itself part of the menu, but only when the time is right.

Cured meats, traditional cheeses, homemade flavoured oils and tasty butters for dipping your crusts also make up our menu but the best ingredient of all and one that has been used since man tired of cold tea is fire.

A gas free, pure wood raging furnace of smoke and flame adds a flavour to our pizza that is strangely familiar, utterly irresistible, and just as nature intended.

 

Read More