Life’s Kitchen Ltd nominates The Lavender Trust at Breast Cancer Care as 2009 Charity
Life’s Kitchen Ltd is delighted to announce that it is supporting The Lavender Trust as its charity for 2009. In 2008, Life’s Kitchen Ltd raised several thousand pounds for its nominated charity The Make-a-Wish foundation, and we are hoping to support and raise a similar or greater amount in 2009.
The Lavender Trust at Breast Cancer Care raises money specifically to fund information and support for younger women with breast cancer. It is the only fund in the UK dedicated to addressing the particular needs of this age group.
Being diagnosed with breast cancer as a younger woman can be a very isolating experience as the majority of breast cancer cases in the UK are in women over 50. An uncertain future, early menopause, and caring for children are just some of the issues which younger women may have to face.
Thanks to the Lavender Trust, Breast Cancer Care has been able to develop unique services designed to help meet the specific needs of younger women, including publications, weekend workshops and telephone support, all of which are offered free. In addition, it has developed ‘Standards of Care for Younger Women with Breast Cancer’ to ensure that the specialist needs of younger women are not overlooked during treatment.
Specifically, Life’s Kitchen Ltd is supporting the “Moments that Matter” International Photography Exhibition in March 2009.
The competition is the brainchild of Fiona Gifford, a 35 year old lawyer and keen amateur photographer from London who was diagnosed with breast cancer in 2006. This year’s categories capture Fiona’s personal experiences of breast cancer, and here she explains them in her own words:
“As a keen photographer I saw this as the perfect way to raise money and awareness, of the Lavender Trust which raises money to fund Breast Cancer Care’s services for younger women with breast cancer. The theme ‘Moments that Matter’ reflects my experience of the illness and the renewed sense of appreciation of life that it gave me. Day-to-day concerns dropped away and I was awake to the moments that really count in life – moments of emotion and human connection, moments of physical experience and moments of wonder at the beauty of the world and nature. What better way to capture and represent these moments than through photography? Photographs allow us to reconnect with the experiences and feelings of our past, and can be a source of inspiration and support during times of adversity”
Last year’s Renaissance competition raised £30,000 for the Lavender Trust. The finalists were exhibited at a celebrity private view at Proud Galleries, London, attended by Cherie Booth QC, David Mitchell, Katie Derham, and Krishnan Guru-Murthy. The highlight of the evening was an auction led by David Mitchell of photographs by Helena Christensen, Mary McCartney and Eamonn McCabe.
Life’s Kitchen Ltd is very proud to be involved with this event and reports on our work for this excellent Charity will follow in future editions of Life’s News
Watermen’s Hall offers “Three for Two” on Investor Roadshow Events
Watermen’s Hall-at which venue Life’s Kitchen Ltd is the resident caterer-is offering a “Three for Two” offer on all investor Roadshow Bookings until end February 2009; contact Martin Laws at Watermen’s Hall directly on 0207 929 7453 for more information and to request availability.
With Best Regards
The Life’s Kitchen Team
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Life’s Kitchen Ltd launches the Livery Quartet for 2009
In association with a quartet of prestigious City Livery Halls, Life’s Kitchen Ltd is offering a guaranteed fixed price Livery Lunch or Dinner based on minimum numbers of just sixty guests
For Just £72.50 per person, the Livery Quartet offer provides a fully inclusive Livery Event.
This price is fixed for the entire calendar year of 2009, and is based on a minimum of two events per year being placed with the Livery Quartet
Fix your prices and guarantee your venue of choice NOW by telephoning Amanda Pay at Life’s Kitchen Ltd via our FREEPHONE enquiry line 0800 915 0978. More information can be found on our website.
We look forward to being of service.
Recipe of the Month-February 2009
Emlyn Sexon, Company Head Chef at Life’s Kitchen Ltd, offers this healthy and delicious recipe for you to try at home. Why not have a go this weekend and do let us know how you get on via our e-mail address info@lifeskitchen.com
Sea-bass with crushed potatoes and tomato dill butter Sauce
Serves two
Ingredients
2 x Sea-bass Fillets
250g new potatoes
75 ml white wine
100ml double cream
1x bunch of asparagus
Small bunch of dill
1x plum tomato
100g Butter
Half a lemon
Salt and Pepper
50ml Olive oil
Method
Score the sea-bass fillets 8 times on the skin side making sure not to cut right through. Dice butter and leave to one side.
Place the new potatoes in a saucepan, fill with water and bring to the boil. Trim the asparagus removing any woody ends.
Fill a pan with water and bring to the boil, add a pinch of salt. Remove the core from the tomato and score the top with a cross. When the water is boiling place the tomato in for 10 seconds or as soon as the skin begins to peel. Remove from boiling water (keeping water on to cook asparagus later) and put into a bowl with ice cold water and leave for one minute. Remove the skin from the tomato (discard skin), cut into quarters, and deseed (discard seeds), then dice the remaining tomato quarters.
Place a small saucepan on the heat. Once hot, add white wine and allow to reduce by half, then add the cream. Once boiling turn down the heat to its lowest setting and slowly add diced butter, whisking the sauce at all times (making sure butter doesn’t split). Once all the butter is added remove from heat and season to taste. Chop the dill and add with the diced tomatoes to the sauce, with a squeeze of lemon.
Place the asparagus in the boiling water. Heat a non-stick frying pan and add 25ml of olive oil. Season the sea-bass fillets and place in the frying pan skin side down. Fry for three minutes allowing skin to become crispy (not burnt!) and then turn over the fillets, remove from heat and leave fillets to rest in the pan.
Remove the asparagus from the boiling water, making sure they’re cooked and seasoned.
Drain the new potatoes and put back into saucepan. Allow to steam and dry out for one minute. Once this is done season potatoes and add the rest of the olive oil and crush potatoes with a masher or a fork.
To serve, place the potatoes on a plate with the asparagus, then place the sea-bass fillet over (skin side up), and then sauce. Garnish with a sprig of dill.
Enjoy!
Call our freephone enquiry line NOW on 0800 915 0978 and let Life’s Kitchen Ltd provide your next bespoke catering solution.
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