Welcome to the October 2005 Newsletter from Life's Kitchen Ltd-provider of "Bespoke Catering Solutions" and preferred caterer to The Company of Watermen & Lightermen at Watermen's Hall.

In this newsletter you can find out all about the Christmas 2005 package at Watermen's Hall, which combines the traditions and grandeur of the Freeman's Room with a delightful menu and some unique entertainment.

In between creating bespoke menus for the enormously wide variety of clients who use Watermen's Hall, Dave Pay (Director of Food at Life's Kitchen Ltd) has also found time to share his recipe for one of Life's Kitchen signature dishes, perfect for home dinner parties or the forthcoming festive season.

May I take this opportunity to thank all clients for choosing Life's Kitchen Ltd. and Watermen's Hall as the venue in the City for outstanding food in unique surroundings; do call Jonny Townsend , Events Manager on 0207 283 2373 with all enquiries for events at Watermen's Hall.

We look forward to being of Service.

CELEBRATE christmas
at watermen's hall
Life's Kitchen Ltd and Watermen's Hall have put together a Christmas offer that is perfect for entertaining the most discerning of clients, at a price that represents some of the best value for money in the City.

Menu
Thinly sliced air dried ham, slow roasted tomatoes & fig compote
*****
Mini wild mushroom soup scented with truffle
*****
Breast of guinea fowl filled with apricots & fine herbs, rosti potato, buttered savoy cabbage & port wine jus
*****
Bitter chocolate tart & vanilla ice cream
*****
Coffee & mince pies

£60.00 inc. VAT

Add a cheese board and bottle of port for an additional £65.00 (inc. VAT) per table of eight people. Available to pre-book only.
Full cash bar and wine list available on the day

For more details, please download our flyer

Crispy confit duck leg, baby leaf salad, orange and coriander dressing
This dish makes a wonderful warm starter to serve at a dinner party and most of the work can be done the day before.
Serves 4 people as a starter.

Ingredients:
4 fresh duck legs
1 bulb of garlic
1 bunch fresh thyme
200g goose fat
Sea salt and black pepper

For the salad:
1 bunch roquette
1 bunch mizuna
1 bunch watercress

For dressing:
1 orange
1 small bunch coriander
1 cup olive oil
1 tblsp balsamic vinegar
1 tblsp dry white wine
Sea salt and black pepper

• Cut through the tendon on the legs, this is just above the knuckle on the thin part of the leg.
• Put the legs on a tray and sprinkle with the thyme (chop coarsely), the garlic (cut in half crossways and break into pieces) and season well. Put in the fridge and leave for 2-4 hours.
• Put legs into a deep oven proof dish along with thyme and garlic and add goose fat.
• Cover with foil and cook in a moderate oven for 2 hours.
• Remove from oven and using tongs put legs onto a wire rack to cool (take special care when removing foil).
• When cool put onto a plate, cover and put in fridge overnight.
• For the dressing put all the ingredients into a blender or food processor and mix for 30 seconds.
• Strain through a sieve and adjust seasoning. Put in fridge overnight.
• Remove legs and put onto a chopping board. Using a chopping knife remove the knuckle. Hold the leg firmly and twist out the thigh bone.
• Put onto a baking tray and place in a hot oven for about 25 minutes or until crispy and piping hot through.
• Wash and drain the leaves and dress lightly. Place in a ball just off centre on a plate.
• Place thin part of leg over leaves and drizzle a little more dressing around plate.
• Serve with a lovely cold glass of crisp white wine, we recommend a New Zealand Marlborough Sauvignon Blanc.

Life's Kitchen Suppliers
At Life's Kitchen Ltd we have gone to enormous lengths to ensure that we source the best ingredients from the best suppliers; our food philosophy is to source the best, cook it fresh and keep it simple.

To that end we are enormously grateful to all of our suppliers who have shared our vision and contributed to it by rising to the challenge we have set them.

Life's Kitchen Ltd would particularly like to thank two suppliers this month for their contributions- Rowswells & Lees Ltd of Hainault have delivered an outstanding consistency in the quality of their meat, and Hallgarten Wines have worked tirelessly to deliver a commercially sensible wine list of outstanding quality.

Check out www.lifeskitchen.com for sample menus and wine lists containing products from these great suppliers.

Feedback
As a provider of "bespoke catering solutions" Life's Kitchen Ltd is constantly seeking feedback from existing clients on how we can improve our service and food. Without feedback we cannot evolve our offer to match our clients needs. Have a look at some of the feedback we have received in recent months:

"It was a delightful evening... I have received a number of favourable comments about the quality of food and service"
Peter Bucks
Philippics Society

"Thank you and your staff for providing such an excellent table last night. It was hugely enjoyable and I especially had a great evening"
Mike Welply-Master
Security Professionals

"Many thanks for the smooth and efficient organisation for my training day - the beautiful hall and great service makes Watermen's Hall and Life's Kitchen an ideal combination"
Tim Browne
Managing Director, Tim Browne Ltd.

Life’s Kitchen Ltd
Tel 07932 654876
Email nick@lifeskitchen.com
Web www.lifeskitchen.com
Post 101 Newport Road Woburn Sands
Buckinghamshire MK17 8UQ