The Sandwich Celebration in Sandwich Kent

Saturday 12th and Sunday 13th May 2012

The Sandwich Celebration is a two day event to mark the 250th anniversary of the legend of the sandwich and the Fourth Earl of Sandwich, John Montagu.

The celebration will coincide with the British Sandwich Week organised by the British Sandwich Association.

There will be Food, Music,Tipis, Renactments, a teddy bears picnic, a 18th Century Concert and much more.

see for more details

http://www.sandwichevents.org.uk/Sandwich-Celebration-sandwich-events.shtml#programme

The Wajiwa Global Street Food event on Wednesday 28th March, 10am, Westgate Towers, Canterbury went well and I can tell you now, that the food and drink on offer is excellent. This stall, situated next to Westgate Towers, is well worth a visit.

Try the Tamarind sauce on your food and the Dragoon bottled drink to go with it, both wonderful.

http://www.wajiwanice.com/ for more information.

La Bouche - Deal's newest restaurant - is pleased to announce our first opening weekend !

Formerly the Lord Clyde public house, this seafront establishment on The Strand in Deal has been completley re-modelled and refurbished, to deliver a comfortable and welcoming bistro style French restaurant.

Owner Mr Pete May said "It has taken twice as long and twice the amount of cash we had planned to refurbish the old pub, but we are finally at a stage where we can open.

"This is the realisation of a 35 year dream, and to have my family as part of this venture makes me immensly proud."

La Bouche is commited to delivering a quality french style cuisine from locally sourced produce, at great prices - and is open now for both bookings and walk-in customers.

La Bouche can be contacted here www.la-bouche.co.uk

Thanks to www.made-in-kent.co.uk for your support

Mediterranean secret supper is on the 17th of December we will be sharing our unique cookery style with 8 lucky people. With a Med twist we will be tantalising your taste buds from 7.00pm until 11.00pm. We are based close to Ashford, Kent it is easy to reach from London and locally by either car or train.

Our secluded spot is convenient but very secretive. You will be given directions once you have reserved your space. This five course meal will really bring a taste of the sunshine to a cold December night.

Menu

Canapes to start with warm chorizo bread parcels, fresh mint and bean pate on croute, stuffed dates with goats cheese and walnuts, goats cheese and sundried tomato tartlets

Mixed Tapas to share and enjoy, mediterranean mezze, empanadillas with ham and cheese or spinach and ricotta fillings, mixed seafood kebabs with chilli and lime glaze, stuffed piquillo peppers with seafood, parmentiers with lamb and vegetable antipasti

Main Meal to tempt you we have two dishes Tians of Sea Bass with stuffed vegetables and Ragout with Merguez with jewelled couscous. Salad and freshly baked bread.

And to finish a duo of desserts Crema Catalana with burnt sugar crust and Pine Nut tart with Lemon Verbena Icecream

Coffee and tea and mixed petit fours, Debla, Beys Baklava, Stuffed Apricots and Cantucci

Water will be served through the meal and we will have a mocktail available on arrival for all guests. Minimum suggested donation £25 per person and please bring your own drinks.

Catering4kent will be doing a interview from 1 - 2 pm on Kent business radio Tuesday 15 November 2011.

You can listen live and on-line.

http://www.kentbusinessradio.co.uk/

Catering4kent has been operating since 2004 - We believe in bringing the restaurant experience to you, at home -  no need for baby sitters.

Catering for Kent offers the best service, seasonal and local foods with  personal and outstanding attention to detail

Catering4kent is currently running cooking classes - fun, informative and educational !

The cooking class currently sold out for the entire November is a Mediterranean cooking class offered by catering4kent.

We made :

Starters:

Ravioli, stuffed with Fennel, Shallot and Parmesan. Serve with a vine tomato and caper salsa.

Main Course

Grilled Seabass with a black olive and Basil Ratatouille and potato

Dessert:

Choux Puff filled with Chantilly cream and fresh berries