Welcome to Mackintosh's December Newsletter

There is no doubt that the Christmas is now upon us. The streets are full of shoppers bundled up in their winter coats and scarves, busily buying presents for friends and family. Added to this festive mood is the frosty air that sparkles in the early morning light. It might be the 21st century but there is still a Dickensian feel in people's houses with the traditional Christmas tree adorned with lights and ornaments (many of which are well passed their best!). Christmas is no doubt a lot of hard work but it does only come once a year and unless you are an American cousin it will probably be the only time you eat Turkey and Brussels sprouts! Once the last mouthful of Christmas pud has been eaten then it's time for the cook to put his/her feet up and let the non-cooks clean up and enjoy a traditional Christmas day film. If you are still thinking of what to cook for Christmas day or during the following days then perhaps you would like have a look at our recipe of the month, which you might be interested to know isn't turkey!

December is proving to be another busy month for Mackintosh's with events for Weddings, birthdays and Christmas canapé parties, as well as lots of enquires and tenders for 2009. As a London Caterer based in West London our clients are still eager to celebrate the Christmas season despite the need for smaller budgets due to the present financial climate. At Mackintosh's we very pleased to offer a proposal that will fit your budget, without sacrificing the quality of food or service that it traditionally provides. To all our customers Mackintosh's wishes you the very best for the Christmas season.

Launch of Relais & Châteaux 2009 guide
Launch of Relais & Châteaux 2009 guide

Relais and Châteaux invited Mackintosh’s catering with head chef Matthew Kennard to prepare caramelised duck breast with roasted vanilla scented peach, tarragon vinegar dipping sauce and house cured bresola with pickled girolles, rocket and roast fig on an olive croute. He was to join three Michelin chefs- Luke Matthews of Chewton Glen who prepared Foie Gras with fig and date chutney on toasted brioche and wild mushroom croquets, Rupert Gleadow of Gravetye Manor who prepared salmon tartar and butternut squash & truffle soup shots, and Jean-Christophe Ansanay-Alex of Auberge de Lille who prepared shots of Cepe mushroom soup with cappuccino foam as well as liquorice ice cream cones. This was all for the launch of Relais & Châteaux new 2009 book.

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A magical winter wonderland wedding
A magical winter wonderland wedding

The wedding couldn't have taken place on a more perfect winter's day. The sky was a perfect blue and the crispness of the air highlighted by the breath of the Mackintosh's team as they scurried with equipment and provisions from the transport vehicles to the marquee.

As the kitchen staff busied with their preparations, relishing the challenge of making 10 different desserts to be served for the wedding breakfast, the front of house staff set the tables for 230 guests. When the last glass had been polished and carefully placed on the table the team looked on and admired the shimmering dining room. Behind the top table was a backdrop of lights that cascaded to the floor, which instantly made one think of Christmas. To embellish the ‘"winter wonderland" theme the ceiling was covered with black cloth and studded with tiny lights that twinkled like stars in the night.

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Japanese themed party

The Worx in Fulham, a fabulous venue for really sensational parties was transformed by this Japanese themed event for a young lady’s 21st birthday party and her mother’s 50th. As soon as the partygoers arrived they were ushered to a champagne bar, until the Japenese/Asian stalls opened. These were adorned with colourful Japanese fans and bamboo steamers billowing steam. The mainly 21 year olds were then entertained by chefs rolling sushi and sautéing noodles and vegetables. Other delicacies served on elegant black plates and bowls were...

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National Geographic

One of the most experienced and trusted names in travel, National Geographic asked Mackintosh’s to caterer the grand launch of their flagship store in Regents Street.

Guests were greeted by two human Egyptian statues, as well as a polar bear which made the public stand and stare from Regents Street shop window, while it interacted with the guests inside. Mackintosh’s worked with National Geographic to develop a substantial menu fit for the occasion, as VIP guests flew in from Spain especially for the occasion. Champagne flowed as guests devoured the parmesan Reggiano, Iberico ham and chorizo followed by Mackintosh’s delicious canapés and bowl food. Everyone was entertained in the auditorium, as there was a fantastic show of jugglers and acrobatics. The event was a great success and Mackintosh’s look forward to many more events at the National Geographic in the New Year.

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Did You Know?

Mistletoe has long been valued for more than its ability to elicit kisses. The ancient Celts believed the plant had medicinal uses, including the power to heal injuries and boost fertility.

"Jingle Bells" was originally composed to celebrate Thanksgiving. Written in 1857 by American songwriter James Pierpoint for his church choir, the song proved so popular, it was performed again at Christmas services.

Reindeer are the only deer species in which both sexes grow antlers. Adult males shed their antlers every autumn; females and adolescents, every spring. Therefore, any reindeer you spy pulling Santa’s sleigh are either females or young males.

8,962 The number of people who made snow angels simultaneously on the grounds of the North Dakota Capitol, in Bismarck, setting a world record in winter 2007.

Venue Of The Month – The Worx, Fulham
London Caterer Mackintosh's Caterers at The Wrox

Mackintosh's is proud to be one of two preferred caterers at The Worx . The venue occupies half an acre in Parsons Green, South West London, just off the New Kings Road. The complex has been purpose-built to the highest standard and along with a large airy canteen, spacious reception area and courtyard; each of the eight studios has been individually designed in a contemporary and versatile style.

Because of its size, location and versatility, The Worx is extremely popular for staging press and publicity events, conferences, and wedding receptions, corporate and private parties. Give Mackintosh’s a call if you would like to hold a special event and we will make your dream turn into reality.

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Special offer

Book a party with Mackintosh’s at The Worx before 1st March 2009 and receive a "pamper & polish" gift certificate for Aveda worth £125. Find out more....

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