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Consistent quality with Sous-vide cooking

Cooking on site at events presents many problems. Its an environment that is open to the elements and although we try to put everything in place its not quite like working in a professionally equipped kitchen. Over the years we have learnt that putting quality into our dishes back at base is the best way to do things, leaving little or no prep to be done on site. An example of this recently has been the way in which we cook our meats. Sous-vide cooking has hit the mainstream over the last few years, but its been around in catering circles for a long time.

Vogue Edition Jan 2013

Turn to pg93 of the Jan 2013 edition of Vogue to get the inside scoop on the country wedding of the season. Food and planning by the RealCooking team.

The end of a year to remember

2012 is almost over and what a great year it has been for all involved with Real Cooking. One of the highlights was the wedding of journalist Rebecca Guinness to equestrian stunt rider Heron White. LPM Bohemia provided the marquee to seat the 300 guests, who were treated to a lavish dinner of Duck confit followed by dancing in one of LPM bohemia's huge oak framed grand pavillions. A night to remember...

Innovative Canapés

I present canapes at almost all of our events, so I've got to continually think about new ideas to keep our menus fresh. I am always on the lookout for new idea, sometimes they just pop into my head other times it is a steady progression of an idea that is developed into a workable canape.

Summer Events

The wedding of the Amateur Jockey Sam Waley Cohen and Party Organiser Annabel Ballin took place on the 11th June 2011 in Lambourn, Berkshire.  The Duchess of Cambridge and her sister, Pippa Middleton numbered amongst the surprise guests to attend, along with Princess Beatrice a

Sourcing Quality Produce

Quality produce is very important to us here at RealCooking. So when it comes to sourcing our meat for events we go to Sumbler Bros of Marlborough. Anybody who has visited the shop on the A4 just outside Marlborough will have experienced the great service, it’s a real butcher thriving in the modern world of cheap supermarket meat.