We have a few job vacancies available in our London Office.

Chef:

We are looking for a Commis Chef with at least one year’s experience to join our kitchen team.  You must have a passion for food, a sense of creativity and an eye for detail.    Evening and weekend work are a requirement of the job.  Basic salary plus overtime.  Please email your cv to info@tophatcatering.co.uk

Waitress:

We have a vacancy for a full time waitress for one of our corporate clients – 11.00-15.00 daily.  Helping our chef to serve and clear up, for up to 60 people daily.  Based near Victoria.  Please email your cv to info@tophatcatering.co.uk

Waiting staff:

Top Hat Catering is always looking for hard working and enthusiastic people who wish to work on a temporary basis as part of our brilliant team of waiting staff. Evening/weekend and long hours will be involved. Full training will be given. Please email info@tophatcatering.co.uk your CV to request an interview.

There is Rhubarb growing in the middle of our garden in Wiltshire – at first I was slightly taken aback by it as I have never had a vegetable patch before.

This is all to change and I will be keeping you posted about our green fingered antics.  We intend to grow all of our herbs for Top Hat here and also many of our vegetables.

We have decided to force the rhubarb – by covering it for 4-6 weeks to encourage it to grow faster with the warmth of the covering.

This is one of my favourites Rhubarb Fool recipes – adapted from a Nigella Lawson recipe

• 1 kg rhubarb, trimmed and chopped
• 300g vanilla sugar (Caster sugar if you haven’t got vanilla)
• 500ml double cream

Instructions

1. Preheat the oven to 190°C/Gas Mark 5.
2. Mix the rhubarb and vanilla sugar together in an ovenproof dish. Do not add water. Cover with foil and bake for 45 minutes or until the fruit is completely soft.
3. Drain in a colander and pour the juice into a saucepan, then heat and  reduced by about half.
4. Pour into a jug and leave to cool; do not, refrigerate as the syrup might crystallise and lose its fabulous puce clarity.
5. Puree the fruit until totally smooth, then cool and chill this as well.
6. Whip the cream in a large chilled bowl until lusciously thick but not stiff.
7. Carefully fold in the rhubarb puree, then some of the reduced juice, so the mixture is streaked.

After a successful 2011, Top Hat Catering is expanding. Currently based in South London, the company is opening a second kitchen in Marlborough, Wiltshire.

MD Hattie Mauleverer-Jones launched Top Hat in London in 2002, having previously worked in the kitchens of a variety of top catering businesses including By Word of Mouth and Rhubarb.

Top Hat offers catering for corporate and private events, with client ranging from high-end fashion brands like Jimmy Choo and high street names like LK Bennett and Hobbs, to banking and finance companies including Aspect Capital and JO Hambros. Its private dining clients include David Cameron and Alexander Lebvedev.

Offering a huge range of bespoke menus, from weddings, birthdays and anniversaries, to more unusual events like picnic menus and seasonal events such as the launch of the gaming season and Christmas feasts.

The South West kitchen will service Wiltshire, South Gloucester, Berkshire and North Hampshire. They will use locally sourced produce and will partner with regional food heroes including the Marlborough butcher John Sumbler and Devizes Market for fish and vegetables.

Hattie Maulever-Jones, MD, Top Hat Catering commented; “Despite tough trading conditions last year we’ve had the opportunity to expand the business.

“We’re hoping to use the experience we’ve gained in London to partner with the fantastic event venues in Wiltshire, along with all the amazing local growers and suppliers in the region. It’s an inspirational area and I can’t wait to start offering tasting sessions!”

Top Hat was named in Tatler’s Party Guide 2011 as one of the best caterers in the UK.

Some Images from our Hobbs Press Day

We are very excited to announce our new office and kitchen in Wiltshire.   If you have any enquires please contact us on our London number until our local number is up and running.

The kitchen will be open for business from January 2nd and servicing Hungerford to Chippenham, Andover to Swindon and all in between.

Please get in touch for any quotes or enquiries.

Not being American, I am not used to Thanksgiving.  Thankfully we have an American chef working for us who was able to help us out last Thursday for Thanksgiving.

The menu was:

Black treacle cured salmon with roche of herb creme fraiche and a pea shoot salad

Turkey breast with sage crumbs, sausage and walnut stuffing, cranberry sauce, mashed potato with crispy shallots and a peas with pancetta

Pecan pie with vanilla ice cream

“The Pecan pie was one of the best, ever” – Tyne

Our chef did recommend a dish that doesn’t sound very nice but she swears by it.  Mashed sweet potato with grilled marshmallows on top.    Our client declined this tasty version for their feast – I can’t say I blame him.

Not often are we awestruck here.  But last week we couldn’t help but be.

Aspect Capital, one of long standing clients, booked us for some canapés whilst they entertained and networked before they watched a chocolate demonstration by the amazing and fantastic Lady Claire MacDonald.

I have watched my cooking programmes on telly and the odd one at a Christmas Fayre or other exhibition but never have I been so engrossed.  I am, it has to be said, not a huge chocolate fan – except at that 4 o’Clock dip in the afternoon when I need some maltesers!  However this was exceptional.  The whole of the office had a wonderful aroma of chocolate.

She demonstrated 5 different, super quick and according to her, slimming chocolate recipes:

Chocolate ganache, hot chocolate sauce (for dipping in marshmallows), chocolate torte, salt caramel with a chocolate mousse.  Each was delicious.

Here we have replicated her Chocolate Torte