By Word of Mouth Catering

ICA Caterer of the Year

Catie Awards

CATEGORY:

Business Proficiency

Business License

Alexander Forbes Risk Services (Pty) Ltd Co. Reg. No : 2007/018288/07 An Authorised Financial Services Provider - FSB/FSP Licence No : 9299

P O Box 781692, Sandton, 2146

Alexander Forbes Place, 90 Rivonia Road, Sandton, 2196

Tel: +27 (11) 669 3000 (s/b)

For your convenience, please refer to our direct lines

Website: www.alexanderforbes.co.za

Directors: MS Moloko (Chairman) CD Nortje (Managing Director) GW Bishop * JJ Erwee GS Jameson * N Madungandaba N Makhubela BL McClatchie * AJ Ossip MH Zilimbola ** (* Alternate) (** Independent)

Company : By Word of Mouth Catering Attention of : Johann Coertzen Facsimile no : Email From : Eileen Breakey Tel : 011-669-3209 Fax : 011-669-2027 Date : 26 August 2011 Page: of (including this cover sheet) If you do not receive all the pages, please contact the telephone number listed above.

CONFIDENTIALITY CAUTION This message is intended only for the use of the individual or entity to which it is addressed, and contains information that is privileged and confidential. If the reader of this message is not the intended recipient, or the employee or agent responsible for delivering the message to the intended recipient, you are hereby notified that any dissemination, distribution, or copying of this communication is strictly prohibited. If you have received this communication in error, please notify us immediately by telephone, and return the original message to the address below, at our cost.

Insurance Confirmation – By Word of Mouth Catering (It’s a Matter of Taste t/as) We hereby confirm that Liability Insurance is in place as follows: INSURED : By Word of Mouth Catering (It’s a Matter of Taste t/as) POLICY NO : 785939*011 INSURANCE COMPANY : Camargue Underwriting Managers POLICY NO : D00853 (785939*006) INSURANCE COMPANY : Stalker Hutchison Admiral COVER : General Public Liability and (Top up Liability) PERIOD OF INSURANCE: : 01/09/2011 to 31 August 2012 RENEWAL DATE : 01/09/2012 LIMIT OF INDEMNITY : R 3 000 000 - General Liability : R 3 000 000 - Products Liability

: R30 000 000 - Top-Up Liability

Kind regards Eileen Breakey Manager Client Services – Commercial Solutions Alexander Forbes Risk Services Pty Ltd Email: [email protected] Mobile: 082 453 2168 Website: www.afredcarpet.co.za

Liability Confirmation

Credit Clearance

Credit Clearance

Credit Clearance

Credit Clearance

Vat Registration

Bank Details

Staff Orientation Booklet















Certificate of Acceptability

Tax Clearance

Financial Viability

The financial viability is as follows: Revenue 100%COS 42%Expenses 49%Profit 9%

Letter of Good Standing

Extra - Curricular activities

The Village Safe Haven 12 Downing Street, Buccleuch, Sandton • PO Box 526, Buccleuch 2066 Telephone : 011 802 1461 • Cell : 084 519 3159 • Fax: 086 684 7301 Email: [email protected] • Website: www.villagesafehaven.org.za

040-871 NPO

12 July 2011 By Word of Mouth Catering 20 Ridge Road Parktown Johannesburg Attention: Karen Short Dear Karen THANK YOU If we look back at our humble beginnings and see where we started and where we are today, we can only say thank you, we could not have done this without you. The difference your food has made is huge and we would like to give our ongoing sincere thanks for this. In turn we have been telling many about the wonderful work you are doing for us and we trust and pray that you will be blessed more abundantly year after year. Please pay us a visit when you are able to. Kind regards Michael and Susan Harris 084 519 3159 / 082 370 6991 011 802 1461 www.villagesafehaven.org.za

We send all our left over food to the Village Safe Heaven and reconstitute it into meals. We feed over 750 child headed households due to aids.

Charit y auCtion17 November 2011

artangels

Artangels Charity Auction raised over R 1.3 Million Rand.


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ARTANGELS 2011

ArtAngels seeks to raise funds for selected organisations with a

track record of success and to provide you with a fun, easy and

effective manner to contribute to these success stories. Most

NGO’s have a good cause, passion and people that care, but in

addition, we look for people that have the ability to make things

happen. Having worked with them for many years, I believe that

our 2011 beneficiary, PEN, truly meets this criteria.

We have specifically chosen to support PEN’s Early Childhood

Development (ECD) and paediatric health programs in the belief

that investment in developing the children of South Africa is

imperative in order to create a brighter future for South Africa.

In planning this event I have been overwhelmed by the

immense generosity of artists, corporates, service providers,

colleagues and friends. I wish to take this opportunity to thank

everyone involved, contributing to or attending this event for their

support. Your support has ensured that event costs have been kept

to a minimum and over 90% of the funds raised to date and all

funds raised from the auction will go to PEN.

The concept for the ArtAngels arose from a wish to combine

the annual year-end fundraising drive with the desire to throw

one hell of a party at CIRCA – with that, I hope you find some

appealing art to buy and have a fantastic evening.

Nicola HarrisArtAngels

Artangels Charity Auction


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bENEfICIARY OvERvIEW

OvERvIEW Of PEN

PEN, is an NGO that was founded in 1992 and focuses on children and children’s programs in the Pretoria CbD with a vision to Ignite Change, Nurture Togetherness and Heal Communities.

Thousands of people flock from rural areas and countries north of the South African border to Tshwane with the dream of setting up a better life. Sadly, reality is met when they end up in the city, sharing a small one bedroom flat with ten or more people, where there are very little opportunities of finding work and sometimes little food to eat. In circumstances like this family structures fall apart, moral standards drop and crime and gangsterism becomes a way of life. Amidst all of this hardship it is very often the women and children who suffer the most. fathers leave to seek a better life and mothers are left to care

for the children on their own, mostly with devastating consequences. Mothers and/or children fall prey to drug lords, prostitution and those ever preying adults, some are also victims of abuse. basic needs like shelter, food and clothing become luxury items and quality day-care and education for children only a dream.

It is in these circumstances that PEN works towards bettering the lives of people living in the inner city of Pretoria and helps to create a vision of what a city can be to its inhabitants, if there was a caring and loving community at its centre. At PEN the focus is firstly on enhancing the quality of life of the people and secondly on the provision of basic needs e.g. housing, food, clothing, health services and psychosocial support.In addition to the above, PEN operates a low cost and supportive housing

PEN OPERATES uNDER THE fOLLOWING STRuCTuRE:

WELLNESS PROGRAM

Sebida Hope Medical CentreOrphan’s & vulnerable Children

Psyco-Social Services

WHOLENESS PROGRAM

Early Childhood Developmentfaith Communities

MISSION SuPPORT

Public Relations, Marketing, finance, Human Resourses, Administration, IT systems

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baby care Health mattersfirst aid and

fire prevention

Setting up a daily pre-school

routine

Children’s rightsKitchen hygiene

and cookingRhyming

Identification of development

delays

Presentation of music & movement activities

Art activities & story lessons

Office administration &

staff matters

financial Management

between the ages of 3 months and 6 years are taken care of and provided for with very limited resources. In addition, their caregivers are not trained in child development or education. As a result, these children spend their formative days being inactive, without access to educational material and toys. The ultimate effect is that most of these children are under-developed and ill-prepared when they begin attending school.

In order to address this problem, in 2007, PEN established The Inner City Pre-School forum for Early Childhood Development (the “forum”). The forum provides workshops for basic pre-school training throughout the year to pre-schools that are members of the forum. The member pre-schools are required to pay a yearly subscription fee of R250. This fee entitles the member pre-schools to send a caregiver to attend the workshops which are presented at PEN nursery schools. In addition to the basic pre-school training, the workshops also include training in the following:further to the workshops, equipment and educational resources are made available to the member preschools. A qualified teacher employed

by PEN attends the member schools on a weekly basis to facilitate and assist with the implementation of what has been learned by the caregivers.

During the last four years, PEN has witnessed the positive transformation of the member pre-schools as their caregivers continue to develop through the forum’s workshops. As a result, the children attending these preschools are able to grow to their full potential, both academically and socially, ultimately providing them with a better future and quality of life.

Presently, the forum consists of 17 ECD centres which reach approximately 1,070 children between the ages 0 and 6 years.

In order to run the forum successfully in 2012, the following funds are required:

Cost per month

Cost per year

Capital expenses:

Educational equipment 115,913

Development of therapy room 345,128

Conversion of playground for bicycle track 37,392

Capacity building:

Roaming teacher – remuneration 4,500 54,000

Training equipment 5,000

6 x uNISA 1 year ECD course 33,600

Operational cost:

Telephone bill 250 3,000

Training cost (use of facilities, refreshments, etc) 500 6,000

TOTAL 50,003 600,033

THE INNER CITY PRESCHOOL fORuM fOR EARLY CHILDHOOD DEvELOPMENT

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project whereby rooms are rented to students and psychosocial services are provided to help tenants sustain a healthy lifestyle. Rental income generated from this project covers both the costs of the project and the mission support staff salaries and basic running costs of PEN. This self-sustained model ensures that donations are channelled directly to the projects with minimal leakage to administrative costs.Within the City of Tshwane, it is estimated that thousands of children

Government R0.2m

Rent recived from 570 residents R7.8m

Companies R2.3m

Individuals R2.2m

Churches R1.5m

International Donations R1.3m

Camps and School fees R1.2m

2010 Income = R16.5m2011 budget = R20.5m

InterestIng statIstIcs

PEN’s staff consists of 135 full time personnel

Per Week

3,000 children and teenagers spend time in PEN programs

4,125 meals are served within PEN

Per Month

840 people in counselling sessions with PEN social workers

400 people are tested for HIv/AIDS at PEN’s Sebida Hope Clinic

Per Annum

50 children cared for in PEN homes of safety

560 social housing units are rented out

7%

14%

13%

8%

9%

1%

48%

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The Hide and Seek, find and Treat Project is a partnership between the Tshwane Mayoral AIDS council (TMAC), the foundation for Professional Development (fDP) and PEN and is managed through the Sediba Hope Clinic. The objective of the project is the early diagnosis and treatment of the human immunodeficiency virus (HIv) in children living within the Tshwane Metropolitan area.

Registered nurses and counsellors attend pre-schools within the area to undertake paediatric and child HIv testing as well as HIv testing of parents, together with counselling pre and post testing and education on HIv and antiretroviral therapy (ART).

Despite the existence of functional ART-clinics in the public health sector, many parents fail to bring their children to these clinics timeously or at all. As a result, children in South Africa generally only have access to ART after they become symptomatic. It is therefore imperative that projects such as this be implemented for the early diagnosis of HIv-infected children and their subsequent referral for appropriate treatment and care.In addition to the testing and counselling, the following activities will also be performed:

The project aims to test, on average, between 40 and 60 children per month and is expected to have the effect of reducing the neurological complications and resultant developmental delays that are so prevalent in children who do not have access to ART. As a result, the project will not only have an impact on the lives of these children and their parents, but also on the community as a whole. This project has the potential to be scaled to a national level in order to save the lives of thousands of HIv positive children.

In order to implement and run the project in 2012, the following funds are estimated to be required:

Number Cost per month Annual cost

Paediatric Doctor 1 21,780 261,360

Professional Nurse 1 12,000 144,000

Clinic Coordinator 1 5,500 66,000

Social Workers 2 25,000 300,000

Auxillary Social Worker 1 5,612 67,344

Data Capturer 1 1,900 22,800

financial Administrator 1 3,214 38,568

Project Manager 1 8,000 96,000

TOTAL PERSONNEL 83,006 996,072

Pathology services 5,500 66,000

Rent – Clinic 1,500 18,000

Drugs 1,500 18,000

IT support 2,500 30,000

Other 5,783 69,396

TOTAL 99,789 1,197,468

THE HIDE AND SEEK – fIND AND TREAT PROJECT

Educating parents who frequent the Clinic about the necessity of having their children tested for HIv

Providing referrals to the Tshwane District Hospital to access care, support and ART treatment

Providing regular follow-ups with parents to ensure that their children have been given access and treatment at public clinics

Training heath care providers on HIv-disease and testing of children

Providing mobile HIv testing units

Partnering with various community organisations

Organising monthly HIvcampaigns at pre-schools, health facilities and community organisations within the Tshwane Metropolitan area

Artangels Charity Auction


Awards

CATIE AWARD 2008 (Las Vegas) By Word of Mouth wins Best Themed Menu and Presentation

BackgroundThe CATIE Awards are presented annually by the International Caterers Association (ICA) and Catersource. The CATIE Awards started in 2004 and are designed to recognize the achievements of caterers throughout the world. There are 17 categories and to keep the judg-ing fair the caterers are not allowed to identify themselves in their actual entry binder, allow-ing every entry an equal opportunity.

BEST OF JOHANNESBURGBy Word of Mouth wins Best Caterer – (1999-2013)

This award is very special to us as people from Johannesburg vote every year and choose their best caterer. We have received this award for 13 years in a row.

GEDA AWARDSBy Word of mouth wins GEDA Golden Arrow Award

BackgroundBased on the survey results of the GEDA (Gauteng Economic Development Agency) Gaut-eng provincial survey; By Word of Mouth has received the following award:In the Business Sector: EXECUTIVE CATERER. By Word of Mouth received a rating of 4.09 out of a possible 5.00 and received the Golden Arrow Award. We were the highest rated in the category!

Awards

Media

Media

Media

MediaFeature on Fancy Nancy party in Food and Home

Media

Media

Media

Media

20 JUNE 2013 -- FOR IMMEDIATE RELEASE

Cape Town’s most popular underground dining concept, SecretEATS, has brought the country’s fresh-est, most exciting and most exclusive dining experienceto Johannesburg with our inaugural dinner on Saturday, 8 June, 2013.

The word is out and SecretEATS is spreading fast. The concept has had the pleasure of hosting one of Joburg’s most talented chefs, Nicky Gibbs, as well as the most adventurous guests in one of the City of Gold’s trendiest venues inside the Arts on Main complex. The underground dining club has taking the Highveld by storm in Joburg’s exclusive Market on Main to bring the citizens of Gauteng a social urban taste adventure.

Superstar chef Nicky Gibbs joined our SecretEATS family to treat guests to Joburg’s first SecretEATS dinner. Adventurous foodies and local restaurant-goers who booked their seat in time had the pleasure of experiencing Gibb’s creative cuisine and were spoiled with five-star service fit for the stars. Having cooked for the likes of Madonna and the Rolling Stones, Nicky Gibbs is an exciting and welcome addi-tion to a concept that’s revolutionising the Gauteng dining scene. Nicky is looking to re-energise the idea of freshness in Gauteng through cooking delights that are lo-cally produced. She’s taken the time to get to know local boutique farmers and actively supports initia-tives such as sustainable fishing. As the executive chef at Joburg’s own Westcliff Hotel, Nicky used her six years’ experience aboard the Queen Elizabeth 2 and her love for sustainably sourced produce to freshen up the kitchens of Johannesburg and treat her guests to a local taste experience like no other. Now executive chef of By Word of Mouth, Nicky is delighting palattes far and wide in Guateng.

Joburg’s esteemed and lively Market on Main hosted the much-anticipated dinner event and provided an ideal location for the inspired cookery provided by Gibbs and the By Word of Mouth team. The bustling artistic meeting spot provided a visual and sensory treat for our guests and perfectly comple-mented the creative stylings of chef Gibb’s tantalising menu. Meeting and greeting other guests was made smooth and easy thanks to Thirst Bar Services and Bombay Sapphire gin, who teamed up for the evening to fashion a cocktail as unique as it was refreshing. The evening’s courses were paired with craft wine carefully selected by the team at The Ooh! Box, before each plate was relished by guests. SecretEATS is looking forward to further partnering with the culinary team at and Chef Nicky Gibbs to help create even more unique and exciting dining experiences to treat our stimulating Gauteng guests. Following the success of the project in Cape Town, as well as the inaugural dinner held in Joburg, SecretEATS is proud to make our home in Gauteng and bring a fresh, new take on the dining scene. Our love of good food, great service and the idea of a dinner like no other has led us to grow be-yond the walls of Cape Town – and we can’t wait to treat Joburg’s most adventurous guests to a Secret dinner with a difference.

For more information about how to reserve your seat for the latest event or on our new launch in Jo-burg, please visit thesecreteats.com or email [email protected] with your query. Photos from our launch event can be found at http://bit.ly/19kBPzVwith a credit to James H F Fox.

Thank you - Old Mutual

Hi Angelique and Rowena I just wanted to send a note extending my thanks for all your hard work in pulling together the arrangements for Mike’s farewell function last night. Everything came to-gether beautifully and the result was a very special evening. I can confidently speak on behalf of all of our guests to say that it was a very memorable event. Angelique – thank you for the many emails backwards and forwards creating and recreating the plan. Your patience was wonderful and nothing was ever too much trouble. You were an absolute star. Rowena – Thank you to you and your team of staff who were all so professional and took care of us so well last night. I was truly impressed with the level of professionalism of your staff and it was a pleasure to work with you all.Kind regards, Lindsay FiamingoCorporate Marketing Manager Old Mutual Property

DearThank you for the most splendid evening you created at our home on Monday evening! The food, decor, lighting ....it all came together beautifully! Both Mike and I were so impressed that you per-sonally come to see that all went well and compliments to your staff who were just fabulous! My apologies that the mail is only being done today, but as you can imagine, yesterday was a busy day! Thank you once again for all the trouble you went to in making the evening so magical. I trust we will be able to have a glass of wine or two on the beach shortly!Cheers for now,Sandy Harper

Good day I would like to thank for the excellent service that was given at the function for Mr & Mrs Rothschild. The word back from the guests that evening was exceptional. Everybody enjoyed the food and the service was complimented to the extreme. Please can you communicatethe appreciation of Mr & Mrs Rothschild’s in the successful planning and execution of the event to all the staff involved. Thanks again for all the effort in making the night a memorable evening, it was highly appreciated.Kind Regards,Jenny Martin

A very big thank you for all the hard work and effort that went into making last night a success.

Regards,Alexa ALEXA KOHLÖFFELTrade Marketing Manager

Testimonials

Our company has had the pleasure of serving a number of VIP clients including:

- South African Presidents Nelson Mandela, Thabo Mbeki and Jacob Zuma;- Dignitaries & heads of state visiting South Africa including; Hillary and Bill Clinton, George Bush, Tony Blair, Princess Anne and Prince Andrew not to mention the catering at the Coronation of King of the Bafokeng Nation;- Celebrities like Angelina Jolie, Kevin Spacey, and Celebrity Chefs Ainsley Harriot & Renza Mo-hammed;- Sports heroes including; Bafana Bafana players, the All Black Rugby Team, and Christiano Ron-aldo ; and

Some of larger events include:

Catering for large corporate functions- Launch of Toyota’s Corola and Auris coupled with a national road show- RMB and FNB annual Starlight Classics

Catering at international sporting events- Cricket world cup- FIFA Confederations cup- FIFA Soccer World Cup 2010 - catered for 120 000

Catering for official events- ANC centenary gala dinner- Inauguration of President Zuma - State luncheon- Cabinet dinner for President Mbeki- President Bush at US Embassy

Large Weddings- Wedding in Botswana on Chobe river- 5 day wedding in Seychelles- Ellis wedding Durban

Catering at large international conferences- World Oil Summit

Central Production Kitchen

• KDH Catering Design Concepts were the consultants on the new Central Production kitchen for the company BY Word Of Mouth

• ALL the health requirements for a facility of this type have been met and in many cases exceeded.

• Temperature control for product is maintained from the moment goods arrive to the moment product leaves to be delivered to the clients facility or function.

• Only the highest grades of stainless steel has been used on equipmentand the shelves are the latest Antimicrobial units seldom used in this country.

• The staff facilities, inclusive of showers, toilets and lockers, have been included in the design, and health standards throughout the facility are compliant with all health regulations.

• All building finishes from the floors, to walling and ceilings are compliant with health standards expected in the industry for such a facility.

• The facility is fitted with an Ansul fire suppression system which is compliant with all fireregulations.

• In order to reduce the carbon footprint in this facility Iso walling and a Multiplex refrigerationsystem have been used, both of which reduce the energy consumption on site by up to 40%.

Energy EfficiencyGlacier Doors (Pty) Ltd manufacture their range of cold room panels with injected polyurethanefoam that uses HCFC 141b as the prime blowing agent. HCFC 141b has a significantly reducedOzone Depleting Potential (ODP) of 0,12 and is fully compliant with the Montreal Protocol onOzone Depleting Substances(ODS) as it applies to South Africa.

Rigid polyurethane foams have one of the best R values of all insulating materials and especiallyso when one considers it’s Long Term Thermal Resistance (LTTR) i.e. the products abilityto maintain it’s insulating efficiency over the long term. This translates into energy efficiencyover longer term.Energy Efficiency

Greening Report

The launch of our sub-brand, marked our entry into high-end corporate catering. Through this sub-brand, we provide in-house catering for corporates from 2000 people upwards,where employees have high disposable income and are prepared to pay for a quality mealavailable whenever they want it. Bankers, for example, may need to eat meals late at night when overseas markets open, or early in the morning for breakfast meetings.

In this environment, we choose from a pared down repository of around 100 menu items that we can tailor according to a specific workplace. Different workplaces have different dietary preferences in terms of ages, lifestyle and therefore food preferences. For example, we run the in-house catering for Standard Bank’s head office in Johannesburg. In our canteen at Standard Bank, we offer low GI, high protein meals specifically tailored to employees that are avid cyclists.

Our menu team are also able to change menus regularly, which means we’re able to avoid menu fatigue.

We pride ourselves on producing food of consistently high quality, and we’ve managed to maintain this control through investing large amounts of capital in a central production unit (CPU). With this CPU, we can manufacture everything in-house– whether it’s marinade sauce or muffins – instead of relying on an external supplier to provide it.

Our staff are highly trained and we understand the logistics involved in getting the food to its final des-tination. We have our own fleet of vehicles that we use, and that transport food in the right way, such as refrigerating it to the correct temperature when required. Our specially trained function chefs also go on site and plate the finished product, rather than relying on external chefs to do this.

Finally, Synergy is our CRM tool that we use as a repository for all our menu items down to ingredient level. This enables us to keep consistent quality in every dish that we serve.

We realised early on that in order to sell our product, we needed to educate the market about what we were offering because it was so different to what else was available. As opposed to other large catering companies, our focus is not on offering high volumes of food at low prices. Rather, we focus on pro-ducing consistently high quality food, which means we’ll never bethe cheapest.

At first the demand in the South African market for this type of corporate cateringdid not really exist. To solve this problem, we handpicked a few select corporates and went in to talk to them face-to-face about the value we can offer.

As our name suggests, we rely mostly on word of mouth to build our brand credibility. We also use PR firms to get out in the market and start a conversation about us. Things like cooking classes run by our menu design team also help to publicise our brand throughout the country.

What challenges has this company faced and how did it overcome them successfully?

Fluctuation in food prices

Due to a fairly unstable currency and the fact that we’re a net importer of food, prices for ingredients can change on a daily basis. To deal with this challenge, we use an automated inventory and procure-ment management system that links with our suppliers. With this system, we can cost every single function accurately up to the day the event is held.

Business and Marketing Strategies

Low barriers to entry

In the catering industry, low barriers to entry make for an extremely competitive environment. In order to raise these barriers, we created in-house divisions that act as support functions to our cater-ing services. So, in addition to catering, we also have delivery, hiring, staffing, beverages, venue, décor hire and event management businesses that allow us to manage an entire event from start to finish. In this way, we’re able to ensure quality in every step.

Economic climate

The current economic climate means both staff and customers aren’t loyal. On the staff side, having several subsidiary businesses means we can offer exceptional room for career growth and retain our employees for longer.

On the customer side, our corporate catering contracts allow us to create a captive market. Our con-tracts with corporates are typically for 3-5 years, where they use us for every catering function they may need. From light tea services and small boardroom lunches to large awards dinners and off-site end of year functions, we can do it all. This is in addition to our core canteen offering and on-site a la carte restaurants and bars. With this structure in place, we no longer need to tender for external events related to that particular company.

Brand positioning

We’re high-end and will never be the cheapest in the market. In the current economic climate, it was a challenge to get clients to sign with us as opposed to someone cheaper. To deal with this, we have a strong educational aspect where we educate the corporate market on the real value we can add to their business. Atastynutritious meal and excellent servicego a long way to helping staff members feel motivated and ultimately more productive.

We also do things differently when it comes to corporate catering. As opposed to other companies, we:

- have a canteen that stays open for longer hours- provide quality products at a fair margin- provide a high-end a la carte restaurant in addition to a canteen- offer online ordering for takeaways. This extends beyond just food to beverages, flowers, event equipment and more. In essence, we allow people to have a By Word of Mouth function without our staff.

Human resource management that has helped this company become successful.

Rather than outsourcing things like hiring, transport, décor, staffing, beverages, venues and event management, our subsidiary divisions allow us to do all of this in house. For our employees, this means that they have wide scope to grow in different career directions that they wouldn’t be able to do in a company that only offered catering services. So, the career path for one of our chefs can mean becoming a restaurateur in our corporate contracts division, or getting involved in menu design or sales. Our waiters can get involved with the hiring side of things or even event management.

With this scope, we’re better able to retain people because of our varied career opportunities.

Our staff training programmes also cater to employees’ different preferences. For example, some chefs like the art of food and some prefer the science. For those who prefer the art and creative sides, we can train them to be function chefs where they’re required to be very inventive and create unique dishes with beautiful displays. For those who prefer the science, they can be trained to become pro-duction chefs, where it’s a priority to produce the recipe precisely and consistently every time.

Financial and operational management techniques that have made this company successful.

Our pricing strategy is positively impacted by the fact that we run support divisions such as delivery, hiring, staffing, beverages and event management. This means that we can protect margins that we make on food by offering a cluster of value-added services to clients.

Our pricing, inventory management, purchasing strategy and profit calculations are entirely con-trolled by two systems that integrate with each other.

The first system is an American CRM system called Synergy, which helps us automate the entire eventing side of the business, from ordering ingredients through to work scheduling.

Synergy contains a client repository with details about all our current and past clients including their preferences and order history. Our salespeople use this to engage with clients, sell our product (whether it’s food, hiring, flowers, staffing) and then enter it into the front end of the system. This then seamlessly integrates with the production module of the software.

In the production module, the system automatically calculates the allocation of how much food is required for the number of guests. Using a repository of recipes, it then works out what ingredients are required to make this volume of food. For example, for a party of 10 people, the system may cal-culate that the event needs 25 canapés and then produces a list of ingredients required to create those 25. It also lists the wholesalers from where these ingredients can be bought. In most catering compa-nies, this is calculated manually, but because we automate the process, we’re able to limit wastage and potential errors.

The system also produces a work schedule to collate all the information with events currently being run, that’s double checked against the inventory we have. For example, it will produce a list of what’s required for an event (waiters, flowers, tablecloths, ingredients) versus what we currently have avail-able.

With this scope, we’re better able to retain people because of our varied career opportunities.

Section 197 of the South African Labour Relations Act means that when we take over the catering in a large corporate, we have to take over the management of the existing catering staff as well. So, if a chef comes into our fold, we assimilate them into our business and give them massive career growth they perhaps wouldn’t have had before. For example, a chef working in an accounting firm wouldn’t have as many career opportunities as a chef in our company, thanks to our many different divisions.

In most catering companies, this is where the automation ends. However, we’ve taken the automation one step further by integrating Synergy with a South African system called Food Service Network. By bolting on this system, we’re able to manage procurement as well. All our suppliers and their products are loaded into the system and they then are responsible for maintaining their prices. If they want to change this price, they then bid a new price, which we can choose to accept ordecline. We will continue to pay the old price until such time as we accept the bid.

What this process does is prompt a conversation with our suppliers about pricing. Because we can now see pricing history, we can manage price ourselves.

The Food Service Network and Synergy integration means that when we accept a price, it automatically updates our recipes and costings. So, for example, if fillet goes up by R3 per kilogramme, we can raise our sales price for the final dish accordingly. This is crucial in an environment where there are regular price fluctuations such as in South Africa.

Our system also helps with checks against goods received versus goods ordered. So when goods are received, our staff can see on screen exactly how much was ordered. If there is stock missing or some is spoiled/damaged, then the system automatically issues a credit note back to suppliers.

In the final stage, the system generates a payment when goods are received, so suppliers are paid promptly for goods delivered.

On the whole, the integration of these two systems has given us a phenomenal competitive advantage in terms of managing pricing. It’s stabilised the prices that we pay, reduced the margin for human error and increased the efficiency of procurement, production and payment.

This company’s contributions to the prestige and public image of the catering industry.

Although we’re owner managed and agile, we also consider ourselves a pocket of excellence due to our attitude of innovation.

During the FIFA World Cup in 2010, we were responsible for catering the sports suites of three sta-diums – Soccer City, Loftus Versveld and Ellis Park. We needed to deliver every single meal on time, fresh and at the right temperature for the duration of the tournament.

We’re part of the International Catering Association, and have received the following awards:

- Best Caterer in Leisure Options Best of Joburg Reader’s Choice Awards: these are based on votes received from half a million readers of Johannesburg’s Leisure Options newspaper for 13 years in a row- Highest rated Executive Caterer in the Geda Golden Arrow Award- Best Themed Menu and Presentation at the Catie Awards 2008 (Las Vegas)

In terms of civic involvement, we work with two charities:

Please fill this in

1. Sunshine/Child Headed Households – we provide leftover food to children in need.2. Living Link – This is a workplace sampling programme for people with intellectual disabilities.

CHAIRLADYKAREN SHORT

SHAREHOLDERS

FINANCECFO - PAUL

SALESADRIAN

OPERATIONSDEREK

KITCHENGARY

EVENT MANAGERS

FUNCTIONS PRODUCTIONS

FINANCIAL MANAGERKIRSTY WHITE

CONTRACTSCARIKE

CEOADRIAN SHORT

DEBTORSSANDI

CREDITORSJEAN

RECEPTIONLINDA

HR ADMINFIONA

CLEANINGZANELE

R + DLynden IT STORES

CHRISSTAFFING

BECKS

PROCURREMENTSIMONE

HIRINGURSULA

RECEIVINGNYAKAZA

DISPATCHJAIRUS

Logistics

FOH

Company Structure

Company Structure

CHAIRLADYKAREN SHORT

FINANCECFO - PAUL

SALESADRIAN

OPERATIONSDEREK LESTER

KITCHENGARY

CEOADRIAN SHORT

CFO

CONTRACTS

CREDITORSJEAN

DEBTORSSANDI

SWITCHBOARDLINDA

FINANCIAL MANAGERKIRSTY WHITE

HRFIONA

CLEANERZANELLE

FINANCE

Company Structure

SALES MANAGERADRIAN

FUNCTIONS RETENTIONS

DESIGN

LORI CLIVE ENRIKA

NEW BUSINESS SPORTSPAUL

SALES

OPERATIONSDEREK

FLORALLISINDA

JOHN

GARDENERSOLOMON

LOGISTICS

PROCUREMENT

DISPATCH

RECEIVINGFACILITY

HR R + D IT

WAREHOUSE

FOH

DRIVER

FOH

SYNERGY

PSN

STAFFINGBECKS

HIRINGURSULA

OPERATIONS

RECEIVINGNYAKAZA

DISPATCHJAIRIS

Company Structure

KAREN

GARY

FUNCTIONS PRODUCTIONS

SOUS CHEF

KITCHEN

LEVEL4LEVEL3LEVEL2LEVEL1

Sales Structure

ENQUIRY

PROSPECT

CUSTOMER

CONFIRMED CANCELED

QUOTE

EVENT- SEND SAMPLE MENU- WAITING FOR DETAILS

- REGISTER CUSTOMER- HAVE DATE- HAVE DETAILS

- MAIL TO ADS WITH REASON- CHANGE TO CONFIRMED IN SYNERGY- SEND ENVELOPE TO CONFIRMED- PRINT ENVELOPE FOR GARY- SYNERGY INVOICE TO SALLY- ORDER SERVICES/ PURCHASE REG

- ENSURE INVOICE CORRECT, SEND TO SANDY

EVENT TAKES PLACE

Culinary

At my fourth birthday party I received a very special gift - a gleaming set of working pots and pans, measuring spoons and cups and even a little liquidizer. I knew right there and then, in a blinding flash of light – a kitchen epiphany – exactly what I wanted to do with my life. I wanted to be a magi-cian; an artist; an entertainer - only, with food. From that point on Iimmersed myself in the world of food and started taking action to make my dream come true.

Almost 20 years ago my dream became a reality as I opened a small one-man catering company in my friend’s kitchen. It was not easy in the beginning trying to juggle everything single-handedly. On one occasion I remember personally doing four catering deliveries in my little red Citi Golf to afunc-tion of 350 people, cheffing the job, and then doing another four deliveries to get the dirty dishes back home, and then washing the dishes through the night, and then putting on a power-suit to go to a meeting in Pretoria in the morning, only to get back into my chef ’s kit and start prepping for the next function.

We have come along way over the years, and owing to all-consuming passion, hard work, commit-ment, youthful energy and relentless hunger for success, it has expanded rapidly, and now employs over 120 people. We have opened various operating divisions including Function Catering, Design, Decor and Event Rental, Staffing, Beverage, Sports Catering, Floral Design and a Contract Catering division. All these divisions are housed under one roof.

While I’m kept busy mainly focusing on food and function design, I am very lucky that my colleague, partner, and husband, with his enormous business acumen and management know-how, runs the business side of the company, including the logistics, administration, supply chain, processes, plan-ning and project management.

People are the life force of any company, and feeling confident and secure in the knowledge that we have a dynamic, talented team who enthuse energy, passion and pride, and consistently deliver exceptional value to our clients, gives me and Adrian the energy and creativity to constantly think about and pursue new business avenues.

I am inspired everyday by other chefs, foodies and bloggers. I try and employ better chefs than myself and they alone teach and inspire me. I am friendly with lots of owners of catering companies around the world and we all help and mentor eachother. I also gain inspiration and stay abreast of industry trends by reading a lot and travelling overseas as often as possible.

I love what I do for a living, because I make my living from doing what I love. But it’s not an easy job. In fact, it’s not a job at all. It’s an all-consuming passion, and the more you do it, and the better you do it, the more you will find yourself faced with people wanting to consume your product or service.

Running your own company can consume your every waking moment if you let it, so it is important to ensure you maintain some degree of work/ life balance. I have four sons, between the ages of 6 and 12 years of age, and a wonderful husband, so it is very important to me to spend quality time with my family. For my own sanity and well-being, I also make time to exercise, read, garden and paint.

My practical advice is find something you love doing, and do it with all your heart.If you can make your living from it and build your life around it, then you will be blessed with the gift of your own happiness, and the happiness you bring to others.Share your gift. Don’t keep it to yourself. Let it be-long to the world. Let it help, in one way or another, to make the world a better place.

Culinary Philosophy

Creativity and Originality

Breakfast Brunch Display

How about having a breakfast drink on arrival, these can be displayed on pyramid stands or plinths this can create a “wow” feature on arrival of guests

Welcome drinks to be charged at R15 per person excluding vatBanana milkshake with caramelised papaya and mango served in potted glass pots and served with straws and freshly picked garden mint

Food to be displayed beautifully on silver cake stands on square mirrors with flowers according to the colour scheme

Carrot and courgette health muffins topped with brown sugar wrapped in wax paper and tied with raffia and morning tags served in baskets with bunches of fresh sprays (V)

Elegant glass bubble pots with assorted fresh fruit skewers including melon ball skewers, berry skew-ers and tropical fruit skewers drizzled with a lemon grass syrup and garnished with long sprigs of garden mint (V)

Luscious vanilla and lemon pod yogurt pana cotta pots topped with berry compote and garnished with long sesame seed tuiles and edible flowers (V)

Homemade buttermilk scones served with fresh cream and a trio of jams garnished with edible col-ourful flowers and freshly picked garden mint (V)

Homemade chicken scotch eggs sliced in half and served with sweet chilli dipping sauce and gar-nished with baby herbs

Breakfast burritos filled with scrambled egg, baby spinach, grated cheddar and sliced peppadews sliced on the slant served on mini square plates and garnished with baby sprouts (V)

Mediterranean blt, lightly toasted ciabatta topped with wild rocket, sun dried tomatoes, crispy bacon and sliced mozzarella cheese drizzled with basil pesto and garnished with pink peppercorns and baby radish leaves

Fresh cucumber ribbons and smoked salmon rolled and served on silver forks accompanied by a bowl of chive crème fraiche to dip

Assorted individual mini breakfast tarts baked and served on beautiful platters garnished with baby rocket leaves and topped with: Spinach and asparagus Crunchy bacon bits Roasted cherry tomatoes Creamy goat’s cheese Pitted calamata olives


Finger tea time menu

Assorted sushi with wasabi, soy served with pickled ginger

Freshly baked Fennel scones with mascarpone brie and figs

Smoked salmon and cucumber checkerboard on large platters

Bacon, lettuce and tomato waffle sandwiches

Something sweet

Decadently rich Chocolate mousse cake covered with chocolate collar filled with strawberries

Utterly yummy Lemon doughnuts drizzled with syrup and pistachio nuts

Watermelon wedges with edible flowers

Vanilla pannacotta pots topped with macerated berry compete finished off with star shaped sugar coated tuilles


Tapas Bar Station

We will set up an elegant white tapas bar incorporating wheatgrass, bamboo and bottles of balsamic and olive oil

Bowls of marinated olives, artichokes and feta served in mini cups and wooden forks to snack on

Freshly sliced Parma ham served with aged balsamic, parmesan shavings, baby leaf rocket and toasted ciabatta shards

Traditional smoked salmon and asparagus Spanish tortillas sliced into wedges topped with a dollop of tangy hollandaise sauce and fresh watercress

Griddled courgette cakes topped with smoked chicken and tomato relish spiked with a mini fork, gar-nished with baby sprouts and served on mini plates

Individual aubergine and mozzarella caprese stacker with fresh basil

ICE CREAM STATIONMake your own ice cream (I scream)

Watch while our chef tosses your choice of ice cream together with your favourite toppings on an iced marble slab to give you an icy taste sensation.

Chocolate, vanilla pod and strawberry ice cream

Vases of toppings to mix in and flavour your ice cream:• Smarties• Fudge crumbles• Chocolate brownie bites• 100’s and 1000’s• Crushed nuts• Assorted vermicelli• Crushed meringues• Peppermint crisp bits

Sauces to drizzle over:• Passion fruit and berry coulis• Decadent chocolate sauce• Rich and creamy butterscotch sauce

Served in either a sugar cone, ice cream bowl or classic sundae glass


High Tea Menu

Something Savoury

Assorted sushi including vegetarian served with wasabi, pickled ginger and soy sauce served on crys-tal clear glass slabs with chopsticks

Luscious caramelised and roasted tomato tarts served on mini oval plates topped with a sweet red pepper marmalade and garnished with baby radish leaves (V)

Bruschetta topped with portabello mushrooms, wild rocket and thinly sliced Proscuitto drizzled with a balsamic reduction and baby onion sprouts

Elegant glass bubble pots filled with smoked chicken and cream cheese topped with asparagus spears and garnished long curly wurly sesame seed shards

Platters of elegant “old fashioned” tea sandwiches including egg mayo and cress and cucumber and cream cheese (v)

Something Sweet

Whole white chocolate and lime cheesecakes garnished with lemon chips and rose petals

Whole cinnamon spiced carrot cakes with divine cream cheese icing and chopped crystalised pecan nuts

Buttermilk scones with vanilla whipped cream and trio of preserves

Platters of freshly sliced fruit garnished with edible flowers and garden mint

Silver cake stands of an assortment of the following:• White chocolate and banana caramel slice• Trio of chocolate squares• Douceur noissette• Coconut macaroon syrup cake and milk chocolate mousse with passionfruit gel• Almond delice – almond sponge cake topped with toasted almond and mascarpone delice• Passion fruit rectangles – vanilla sponge with passionfruit ganache and smooth passionfruit mousse and gorgeous chocolate garnish

Glass and crystal vases on mirrors of assorted sweets• Pastel coloured meringues• Macaroons• Heart shaped marshmallows and coconut marshmallows• Homemade nougat, fudge, toffee’s and coconut ice• Brandy snap cones

Traditional petit fours, elegantly decorated and in pastel colours


Dessert Display

Canapés to be passed around

Edible cones with cucumber mousse and minted crème fraiche garnished with black sesame seeds and baby pea shoots (v)

Roasted asparagus wrapped in smoked salmon served with fresh herb hollandaise

Gourmet fried chicken nuggets with creamy herb and roast garlic aioli, spiked on a prism stick and served on a mini white plate

Cold Festive Buffet

Traditional whole glazed gammons served sliced accompanied by homemade sweet mustard and glazed oranges

Hot smoked side of salmon with a chili and citrus marinade

Roasted turkey breast with macadamia herb stuffing, served sliced garnished with fresh herbs

Accompanied by

Green beans tossed in lemon vinaigrette and sprinkled with toasted flaked almonds

Rustic country style potato salad with tangy calamata olives and bunches of fresh herbs (V)

Stunning retro spinach, crispy bacon and pecan nut salad tossed with a maple garlic dressing

Tuscan tomato salad with rustic ciabatta croutons and parmesan shavings

Wooden boards of freshly baked artisanal breads and flavoured butters


Simple Finger Lunch

Please note this menu is cold and will be dropped off.

Beef fillet focaccia sandwich with caramelised onions, rocket and Dijon mustard

Smoked chicken and corn slaw wraps with a yoghurt mayonnaise dressing and fresh coriander sliced on the slant

Fennel scone with mascarpone, brie and finished with poppy seeds (v)

Our famous sticky and delicious chicken Mandalay skewers topped with crispy noodles and toasted almonds with edible flowers

Mini bagel profiteroles with smoked salmon, cress and creme fraiche spiked with a prism skewer

Baby potatoes topped with a luscious crème fraiche, crumbled bacon and garnished with baby herbs

Avocado fashion Sandwiches with wasabi, pickled ginger and soy sauce (v)

Buttermilk fried chicken drumstick with American style ranch dressing and sliced spring onions

Greek salad on a bauble skewer, served in a glass pot with homemade lemon and oregano dress-ing (v)

Something Sweet

Chocolate brownies dusted with icing sugar and plump strawberries


Substantial Cold Drop and Display Menu

Assorted fashion sandwich duo (including vegetarian) served in bamboo boats with pickled ginger, wasabi and soy sauce pipettes

Herb focaccia with rare roast fillet, garlic aioli, fresh tomatoes and tangy gherkins topped with tomato chutney and fresh baby rocket, wrapped in By Word of Mouth greaseproof paper and tied with ribbon

Mini roast potatoes topped with smoked salmon and horseradish garnished with freshly ground black pepper

Glass bauble pot of pepperdew mousse topped with shredded smoked chicken salad and fin-ished with an edible flower and chives

Garlic bruschetta topped with a refreshing pea puree, grilled artichokes and grilled ribbon cour-gettes garnished with baby herbs (V)

Retro prawn cocktail shots in mini glass pots with crisp iceberg lettuce and garnished with snipped chives and cracked black pepper

Sticky and delicious chicken Mandalay salad topped with crispy noodles, toasted almonds and edible flowers, served in our disposable champagne saucers


Sourdough waffle sandwich with bacon, slow roasted tomato slices, rocket and homemade Di-jon aioli

Nicoise salad skewer with quail egg, poached baby potato, marinated white anchovy and Rosa tomatoes, served standing upright in a glass pot accompanied by a French style dressing

Something sweet

Bowls of assorted French macaroons and vanilla bean meringues

Chocolate crème brulee topped with hazelnut praline and a crisp honey tuile

Lemon curd syllabub glass pots on a bed of crumbled shortbread biscuits and topped with toasted flaked almonds and mint and brandy snap cones

Creativity and OriginalityFancy Nancy Birthday Party

Kiddies Birthday

Bright colourful lined buckets filled with popcorn muddle with dried fruit and chocolate chip bits

Yummy mini hotdogs with squiggles of tomato sauce and squeegee mustard spiked with colour-ful ball skewers

Sticky chicken chipolata sausages

Colourful bowls of fresh veggie crudités fingers

Fresh fruit skewers with duo of melons, naartjie wedges and pineapple, served on colourful plat-ters

Funky miniature ice cream cone cake pops dipped in pink candy coating, topped with oozing chocolate and finished with sprinkles and topped with smartie cherries, served in hole “carni-val” trays

Swirly twirly lollipops standing upright out of colourful pots, more for wow and decorating purposes

Gooey jelly boats in assorted flavours served with mini flags


Selection of fruit juice boxes, Iced Tea’s and still waters served from wheelbarrows filled with ice

Boxes of freshly made popcorngingerbread banana cookiesOrange jelly boats in green and red, with plain cut orangesYummy mini hotdogs with squiggles of tomato sauce and squeegee mustardSticky chicken chipolata sausages tossed in sesame seedsBuckets full of sweets and treatsChocolate and vanilla cupcakes

BIRTHDAY CAKE

TRADITIONAL BRAAI MENU

SERVED OFF THE BRAAI

Juicy charred lamb cutlets in a zesty black olive and rosemary marinade finished with cracked black pepper

Honey soy chicken wings on a wooden skewer served with a spicy peanut sauce

Traditional juicy boerewors served with mamma’s spicy chakalaka



Summer Plated menu

Canapés served on arrival (client to select 3)

Rye melba toast topped with home hot smoked salmon, finished with a dollop of crème fraiche and rad-ish slaw

Golden baked artichoke gratin served on a Chinese spoon, finished with a swirl smoked duck breast and topped with tangy red pepper marmalade

Parmesan crusted butternut ravioli, served in a toity pot with sage cream sauce and garnished with dried porcini dust and snipped chives (v)

Parma ham bundle filled with chilli and mint marinated boconcini and wild rocket

Crispy slow cooked pork belly, on a mini dish with an apple puree and garnished with micro herbs

Grilled prawn pop served in our new Perspex trays with a tequila mayo to dip

Crispy phyllo cups filled with gorgonzola and finished with caramelised diced pears (v)

Mini croque monsieur’s made with gruyere and prosciutto, finished with Dijon aioli and served spiked on our Perspex trays

Prawns in a curry and walnut batter in a coriander and lime mayo

Assorted sushi served on mini bamboo boats with wasabi, pickled ginger and pipettes of soya sauce (this can only be chosen if not having sushi for starter)

Plated Starter (client to select 1)

A provencal tartlet with red pepper marmalade, caramelised onions and finished with a fresh avo salsa, served on a rectangular plate with a balsamic reduction paint and kalamata olives (v)

“Art in a glass” Verrine of tuna ceviche, served in a martini glass on a cucumber ribbon and coriander salad with a dollop of crème fraiche, served with a crisp lavash shard that you “break” through to create the dish

Goats cheese and chive gnocchi with a gingered butternut veloute and caponata (v)

Halloumi, aubergine and strawberry salad with a vanilla dressing and herb oil (v)

Asian cured salmon, micro greens, ginger dust and lemongrass spheres

Mushroom and potato tartlets finished with crème fraiche and goats cheese and served with a green salad drizzled with truffle oil (v)

Tapas board of griddled and marinated vegetables served with a pot of sundried tomato hummus and fresh artisan bread (v)


Palate Cleanser

Watermelon and mint pop, doused in vodka and served to the tables from our pop trays

Granny smith apple sorbet, served in a glass and finished with an apple chip and fresh garden mint

Lemon and lime sorbet finished with crystallised lemon and served in a black martini glass

Luscious lychee sorbet served in elegant bubble glass pots topped with whole lychees in syrup garnished with freshly picked garden mint

Light and refreshing cucumber and mint sorbet served in martini glasses and garnished with ribbons of fresh cucumber and garden mint (glasses subject to hiring)

Main course plated (please note if you decide to have a choice main there will be a surcharge of R75 per person excluding vat and the choice of starch and vegetables needs to be the same)Client to select 1

Fillet

Herb crusted beef medallion drizzled with a rich port sauce on potato and feta pancakes served with stir fried vegetables and garnished with butternut chips and sprigs of rosemary served on a concave triangu-lar plate

Seared marinated Fillet topped with crispy Parma ham shards served with a potato and mushroom ter-rine, red wine jus and summer vegetables served on a square plateBraised beef shortrib, served with gnocchi a la romaine, wild mushrooms and sautéed spinach and driz-zled with a red wine jus and butternut ribbon chips, on a square plate

Lamb

Lemon and green olive marinated rump of lamb served on a beetroot and potato rosti with pan flashed summer vegetables and finished with a drizzle of lamb jus and garnished with a tuille spiral

Herb crusted rack of lamb with raspberry wine jus on rosemary roasted potatoes and balsamic roasted vegetables topped with fresh raspberries and garden mint served on a classic round porcelain plate

Fish

Grilled salmon served on a bed of chilli noodles braised leeks and tomato lime sauce accompanied by pan flashed green vegetables and garnished with frizzled leeks, fresh green watercress and lemon wedges served on a concave triangular plate

Spinach and artichoke stuffed salmon served with wild rice, roasted rosa tomatoes and shaved cabbage, garnished with lemon zest and served in a concave plate


Waterblommetjie terrine ribbon, rooibos and pink pepper cured ostrich flowers, Cape Gooseberry nest, roasted sunflowerseed brittle, nasturtium buds, sweet pea tendrils and micro greens with a pepper dew gastrique and pud-dles of Madagascanvanilla dressing

DISH100g waterblommetjie terrine75g Rooibos and pink pepper cured ostrich3no Cape Gooseberries carved into nests15g roasted sun flower seed brittle shards5no nasturtium buds washed5no sweet pea tendrils washed2g micro greens washed3g edible flowers15ml pepperdew gastrique15ml vanilla dressing

RECIPE yield 6Waterblommetjie terrine makes 600ml60g Agar600ml juiced waterblommetjies 1kg, cucumber 200g, celery 200g, wheat grass 20g, ginger 3g, limes 40g, apple 200gSalt and ground white pepper to tasteJuice all the ingredients and place in a small pot to heat up, bring to the boil and add the agar and re-move from the heat mix evenly andplace on a lined baking tray 2mm thickness and place in the fridge to set


Gourmet Popcorn Station

Assorted flavoured popcorns served from large glass vases and containers. Guests will use silver scoops to serve the popcorn into bamboo cones

Flavours to include:• decadent truffle• salted caramel• chilli, lime and sesame• rosemary, brown butter and lemon• Maldon salt and black pepper• S’more’s flavoured


Build your own salad bar:

• Bowls of assorted garden lettuce• Toasted croutons and assorted seeds• Platters of sliced red onions and spring onions• Cubes of goat’s feta and sliced bocconcini• Baby rosa tomatoes• Marinated calamata olives and artichokes• Julienne of carrot• Corn and cucumber ribbons• Marinated peppers and mushrooms• Crumbled gorgonzola• Grated cheddar cheese• Homemade hummus• Zesty mustard, caper and dill dressing• Platters of coriander and lime poached prawns and sides of home smoked salmon• Bottles of our homemade salad dressing, balsamic vinegar and extra virgin olive oil

Culinary Diversity

Spanish Paella Station

Traditional paella’s cooked in front of the guests and served from massive paella pans into indi-vidual portion paella pans

Valencian chicken paella with sugar snap peas and griddled artichokes

Traditional fish paella with pea’s, red peppers and finished with lemon wedges and flat leaf parsley

Paella with wild mushrooms, rosemary and smoked paprika (v)

Culinary Diversity

Salad bubble station

The bubble bar will be served on a raised white table, with tall white table plinths on either side. Above the bar, we will hang large clear beach balls as a point of interest.

Trio of salads served from our new bubbles with wooden forks

• Traditional Caesar salad with croutons, parmesan shavings and drizzled with homemade dressing (v)• Sesame beef salad tossed with julienne of mange tout and brown mushrooms, finished with toasted sesame seeds

Large opulent oyster and sushi display

Assorted sushi served with bowls of wasabi, pickled ginger and soy sauce accompanied by vases of chopsticks and bamboo boats

Fresh shucked oysters served on crush ice accompanied by:Lemon wedgesBottles of TabascoLarge pepper grinders filled with black peppercornsTangy refreshing citrus salsaTomato, red onion and cilantro salsa

Culinary Diversity

Elegant Braai menu

We will use lots of wooden boards, enamel mugs, enamel plates and colourful fabrics, like schwe schwe and bright colourful African platters

Suggested Drink on arrival – Kitchen to provide garnish on arrival

Homemade ginger beer served out of enamel mugs garnished with a lime wedge and spiked with a porcupine

Canapés served on arrival

Fragant bobotie springrolls served with warm and crispy with Mrs Balls chutney to dipGolden brown grilled polenta corn cakes topped with a tian of smooth avocado puree with a hint of lemon and black pepper and finished with a true South African peppadew salsaSmoked chicken with dried apricots, pistachios and fresh coriander served on sweet potato and onion potato pancakesBraai station – 1Succulent fillet steaks in beer and garlic marinade finished with cracked black pepperTraditional juicy boereworsBraai station – 2Rosemary marinated Karoo lamb cutlets served with minted tzatziki and home made hummusPeri peri spatchcock chickenAccompanied by a station of:MorogoMamma’s spicy chakalakaCurried Samp and BeansWhole stuffed pumkinsTraditional PapCurried brown rice saladLeafy Green Salad with homemade salad dressingAssorted of bread rolls and butterDessert Buffet – all items to be bite sized and displayed with the traditional shebeen décorMini Portuguese Custard Tarts – bite size optionsKoeksistersMini almond tarts served with cream and garden mintDecadent Chocolate brownies dusted with icing sugarMini macaroonsAssorted fresh fruit skewers

Culinary Diversity

Culinary Diversity

Culinary Diversity

High Tea Menu

Please note this is an extravagant display of food, on silver cake stands on mirrors garnished with fresh flowers according to colour scheme

Something Savoury

Assorted sushi including vegetarian served with wasabi, pickled ginger and soy sauce served on crystal clear glass slabs with chopsticks


Bruschetta topped with portabello mushrooms, wild rocket and thinly sliced Proscuitto drizzled with a balsamic reduction and baby onion sprouts

Elegant glass bubble pots filled with smoked chicken and cream cheese topped with asparagus spears and garnished long curly wurly sesame seed shards

Platters of elegant “old fashioned” tea sandwiches including egg mayo and cress and cucumber and cream cheese (v)

Something Sweet

Whole white chocolate and lime cheesecakes garnished with lemon chips and rose petals

Whole cinnamon spiced carrot cakes with divine cream cheese icing and chopped crystalised pecan nuts

Buttermilk scones with vanilla whipped cream and trio of preserves

Platters of freshly sliced fruit garnished with edible flowers and garden mint

Silver cake stands of an assortment of the following:• White chocolate and banana caramel slice• Trio of chocolate squares• Douceur noissette• Coconut macaroon syrup cake and milk chocolate mousse with passionfruit gel• Almond delice – almond sponge cake topped with toasted almond and mascarpone delice• Passion fruit rectangles – vanilla sponge with passionfruit ganache and smooth passion-fruit mousse and gorgeous chocolate garnish

Glass and crystal vases on mirrors of assorted sweets• Pastel coloured meringues• Macaroons• Heart shaped marshmallows and coconut marshmallows• Homemade nougat, fudge, toffee’s and coconut ice• Brandy snap cones

1. The new state-of-the-art HACCP compliant kitchen, which has been installed based on Europeanmodels, is the heart of this eventing hub. With this wonderful new 1200-square-metrekitchen facility we have attracted the topchefs from all over South Africa.

2. The new food production facility is equipped with electronic temperature controlled sectionsand the most advanced refrigeration equipment currently available in the industry,which reduces electrical consumption and ensures maximum energy efficiency.

3. There are separate fridges and freezers for different food items to avoid cross contamination,and the heat generated from the fridges heats the geysers. To maintain the highest standardof freshness at all times, the cold chain is never broken as the food is loaded into refrigeratedtrucksin the fridge.

4. The flow of the kitchen was designed for maximum productivity and best hygiene practices.There are separate raw and cooked food production areas, and separate dry and cold packup areas. There is also a dedicated sushi section and dedicated butchery section. The food chainis not interrupted from production through to the loading bays right the away to the client’sfunction. This way, food temperature is monitored throughout the delivery process with truckseven loaded in a fridge.

5. The new kitchen has enabled us to launch its contract catering (staff restaurants)division and express service too, which focuses on high-end corporate canteens. Contractcatering will replace staff canteen food with wholesome nutritious offerings, differentiatingthem from other canteen operators.

6. To improve the administration side of the business, we have also upgraded itscomputer system to ensure effective menu costing. It is now possible to cost the menus moreaccurately especially in a market where there are huge price fluctuations. This system can also beintegrated into thecustomer database and stock control system.

7. Our staff keeps up with the current international food trends by travelling to thevarious catering shows and have even won international catering awards over the years.

Decisions Made to Control Product Quality

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