Brooklands Museum to hold first Wedding Fayre

Brooklands Museum has announced Sunday 29th September 2013 as the date for its first ever Wedding Fayre. The day will give brides to be (and grooms of course!) a fantastic chance to see all of the beautiful, newly refurbished rooms set up for the big day, as well as the opportunity to meet some fantastic suppliers, taste the wonderful food and take away some great ideas from the fashion show!  Here's just a sneaky peak of some of the beautiful weddings that have taken place recently!

Afternoon Red Nose Day Treat?

The weekend is nearly here and we could all do with a little treat to get us through to home time!  Mini scones filled with clotted cream and locally sourced plum jam or our delicious homemade raspberry and chocolate macaroons (which make very edible and tasty red noses!)... which gets your vote?

Service with a Smile

Well done to the fantastic team at Excel who had a very busy event last week including functions in the The Boulevard Bar & Grill.  Happy, helpful and hardworking - thank you!

Tantalising Tomatoes

Some beautiful tomato tatin canapés photographed from the development kitchen this week.  Slow roasted heritage cherry tomatoes with a sweet shallot purée, golden puff pastry base and basil. 

New Look Hospitality Logo

Following the fantastic results of the £200,000 hospitality refurbishment at Brooklands Museum at the end of 2012 we are very excited to showcase the new look Hospitality and Events logo!  The new logo is just the start of a fantastic re-brand of the hospitality packages including a new wedding package for 2015 bookings!  Watch this space for the new brochures... 

Creative Partner Profiles - Wells Farm Fine Foods

Wells Farm Fine Foods, a progressive wholesale butchers, based on the Marquess of Abergavenny's Estate, was established in 1978. They pride themselves on providing the highest quality of fresh local produce and over the years have built up long standing relationships with their farmers, all of which not only give ‘Provenance’, but also ensure a reduced carbon footprint with no more than 50 miles from farm to plate. Livestock is reared in a traditional way from dedicated farms on the Kent and Sussex Weald where the farms principles are based on happy animals fed from their own estates - and if the animals are happy then we are happy too!

Savoury Delights

Our chefs have been busy bees this week in the central production unit baking delicious savoury muffins ready for a development tasting.  Now we just have to choose which will be served as part of the latest breakfast offering at Olympia.  The parmesan and chive was our favourite!  Try one for yourself at the Pure London Fashion Show opening on Sunday.