Some of our team were in Manchester when the terror attack happened in May 2017. Not long after, Ariana Grande announced One Love Manchester, and the BBC dropped us a line to see if we could provide the backstage catering…
One of our greatest adventures in 2017 was heading down to Kent… that doesn’t sound very adventurous I hear you say, but we were there to literally feed the 5000. One of the leading providers of shared workspace contacted us to invite us along to their annual summer camp, a corporate away weekend of the best kind.
We love catering for all kinds of events, but our sweet spot is feeding the crew and artists backstage at all the greatest music festivals in the UK. Many of the crew chose to eat in the Radish marquee, but we also offer take out – our consumables are all environmentally friendly and biodegradable and we wouldn’t have it any other way.
This is just one example of an eight course taster menu that we recently created for a private catering client who had rented a Provenςal holiday villa in Saint Paul de Vence. Our Chefs work in private villas and homes between Monaco and St Tropez and catering like this is nearly always much cheaper than eating the same menu (if you can find it) in any French Riviera restaurant, plus you really can go to town with some wonderful French wines and Champagnes. Red Radish are Cannes based but happy to travel all over the French Riviera or the Var – get in touch today for a free quotation.
Eight Course Taster Dinner Party
Spicy Tomato Gazpacho Shots
Sweetcorn pancake with Pan fried Fois Gras
Hand-Dived Scallops with Pea Puree and Smoked Bacon Velouté
Pan Fried Sea Bass with a Saffron Mussel Sauce
Fillet Steak with a Mushroom Gratin
served with Beetroot Crisps and Roasted Baby Carrots
Roasted Vanilla infused Rhubarb Cream Brûlée
Handmade Chocolate Truffles
A trio of Cheese with Chutneys
Over the last ten years Red Radish have met some wonderful people as we have catered and delivered some fantastic food to some beautiful homes on the French Riviera. Quite simply there is not much better than having a great chef cook you up dinner whilst you relax around the pool with friends and family. Your very own bistro at home. It could be catering a simple supper for just six or a large party to celebrate something specially but quite simply if you have gone to all that trouble and expense finding the perfect place then why not look for as many ways possible to enjoy it. Below is a letter we send out to clients which will hopefully give you more of an insight of what is on offer. You can also get some menu ideas here.
“Good Morning,
I hope you do not mind me dropping you a line but at some stage over the last few months you contacted us regards renting our beautiful home in the South of France. It could even be that you have actually booked the villa.
My reason for writing is that my partner Lucy is a chef and as well as running events and parties on the French Riviera we also do quite a lot of private villa catering during the summer. It is nice having dinner round your pool with friends or family and is usually much less expensive than going out plus you do not have to worry about babysitters, taxis and paying extortionate prices for a bottle of great wine. You can see our catering website at www.red-radish.com and we are happy to do ‘one-off’ suppers or a package during your holiday. We can also arrange delivered meals or provisioning which can be really helpful and especially great for arrival day.
If you have time then you might like to read this reference which is just one of many on our website.
Lastly, please do not hesitate to contact me before or during your trip if you need any help or free advice regards your visit whatsoever. We have lived here for over ten years and as well as organising events, we also work in film and TV location fixing so know pretty much everything and everyone there is to know and would be only to pleased to share our love of this wonderful region with you.
Bon Weekend!
Wayne and Lucy”
“Over a period of 2 weeks on a recent visit to South of France, Wayne and Lucy catered for my party of on average 12 people, for 10 nights.
Our pre agreed choices for a mixed aged party, including a number of children, were relatively basic with the prerequisite being good hearty food – Lasagne, Fish Pie, Curry, Chilli etc.
I work in an industry that takes me to all the best restaurants in the world and I can honestly say that appreciating the parameters of budget, choice, timings that we imposed, Lucy and Wayne out shone even our highest expectations on each and every evening. Wayne’s perception from his undoubted experience of what people want and Lucy’s ability to deliver that view were absolutely first class. It is unsurprising they have the reputation they have or have been asked to cook for the people they have, their observed communication skill as a pair, alike every successful double act, is enviable!
I would have absolutely no hesitation in recommending this couple to anybody, regardless of holiday requirement and to have 2 just totally down to earth people, without any edge between them was utterly refreshing and an enjoyable experience.
Try them and if you’re disappointed post experience, call me for a refund!”
Adam Hughes
Head of Intermediary Sales
Neptune Investment Management¦3 Shortlands¦London W6
“Radish catering has worked with us and for us in various projects over the past 5 years. In this time, they have catered for small dinner parties to clients who have rented our villa, parties during Cannes film week and various birthday celebrations, one of which they managed for over a 100 guests. Their culinary expertise is fantastic – they have an innate ability to combine a friendly and approachable attitude with a professional and efficient service. We have never been disappointed and our guests and clients have constantly raved about the quality and flavour of menus offered. As with our own catering requirements, those of our clients have also been superbly met and surpassed – one client even cried when Wayne & Lucy catered for their last evening meal at our villa! You cannot get a better recommendation than that! We very much look forward to working with Radish over the coming years and would not hesitate to recommend them for an event however large or small. Please get in touch if you need anymore information.”
Claire & Paul Warner
“The owner of the villa that we rented for two weeks in Biot during August 2011 recommended the catering service provided by Lucy and Wayne of Red Radish.
The service exceeded our expectations.
We required a lunch catering service on eight days of the holiday. The menu that we requested was to be based upon healthy local produce with detail of the menu being left to the discretion of Lucy and Wayne. The excellent three course meals were served in an informal and relaxed manner which perfectly suited our small family group.
Having lived and worked in the South of France for many years Lucy and Wayne were also able to provide us with local information on the best beaches, restaurants and places to visit which greatly enhanced the enjoyment of our holiday.
I have no hesitation in recommending the service of Red Radish.”
J. King
75007 PARIS
We cooked dinner in our villa last night for 16 fantastic guests from the other side of the ‘pond’ who made the special trip over to explore the jewels of the French Riviera. They had rented the house for a week to celebrate 125 years of happiness and it sure seemed like they were having a great time as I cracked open the first of half a dozen bottles of Veuve Clicquot. I can’t quite recall the maths but there were a couple of big birthdays and an anniversary in there somewhere, so all in all it was a great cause for celebration and they probably near on covered the cost of dinner with what they saved on buying that kind of champers in a fancy resto!
The menu included some great canapes which included a couple of garlic spiked Brie roasted in the oven. The starter was a glorious pink filet of salmon on a bed of crushed peas all sat on top of a balsamic glaze whilst they finished off with a the main course ofthat great French favourite, Coq au Vin along with some lovely salty crusted potatoes and stuffed courgettes. We left them tucking into the great big chocolate cake that we made for the celebration. The only pain was that yet again we forgot to take any photos!
