An exciting events company based within a picturesque small holding in a leafy Surrey village, this is where creativity resides! Four Gables Events love food and love to serve it in innovative ways.
Whether it be entertaining at home for friends, at a large venue for clients, organising your big day or offering a special occasion fine dining experience, the Four Gables Event’s team pride themselves on being ahead of the curve. Their job, put simply, is to create an event which does not stop being spoken about!
David Gillott, Chef Proprietor of Four Gables Events talks about what inspired him to become a chef.
‘I decided I wanted to be a chef when I was 13 and after completing my apprenticeship at One Lombard Street in London I worked at lots of different restaurants and hotels throughout London. I moved to France and worked in Courcheval in the Alps, then it was time to open my own business’.
David continues ‘For me food is all about feel, I love the way we take a box of beautiful produce and turn it into something truly delicious. We are all so passionate about food and it never feels like work as we get to chat food all day along with cooking and eating – perfect!’
David’s plans for the future…
‘Over the past year people are wanting more informal events, for example bowl food and station foods. Clients also want to host events that are funky, different, unique and innovative. I have noticed that there has been an increase in the demand for International cuisine.
My future plans for the business are continued growth with my superb team of chefs and event planners. I want to deliver creative events and continue to come up with new ideas. Operate to high standards, producing excellent food and service. Continue to increase my client base with repeat business and further enhance the reputation of Four Gables Group. Expand the services that we can offer to our clients creating the full package for event planning and styling.’
This Christmas why not impress your guests with something a little different with a traditional Christmas pudding recipe with a twist from David at Four Gables Events.
Serves 8 / Takes 6-8 hours / Intermediate
Ingredients: 300g mixed dried fruit, 200g pot glace cherries, 50g mixed peel, 1 medium carrot, finely grated Zest and juice of 1 lemon, 1 orange zested, 100g light muscovado sugar, 1 tsp mixed spice, 100ml brandy, 50ml Disaronno, 100g butter frozen (plus extra for greasing), 2 large eggs (beaten), 50g blanched almonds, 50g walnuts, 100g self-raising flour, 175 fresh white breadcrumbs, 2 tbsp golden syrup and Sprig of holly to decorate.
Put the mixed fruit, halved cherries, mixed peel, carrot and lemon and orange zest in a bowl with the sugar and spice. Pour in the lemon juice and alcohol and stir really well. Cover and leave to soak overnight.
Heat oven to 160C/140C fan/gas 3 and put a full kettle of water to boil. Grease a 1.5 litre pudding basin. Stir the eggs into the fruit mixture, then the chopped nuts, flour and breadcrumbs. Finally, grate in the frozen butter, stirring the mixture frequently so that it evenly disperses.
For the topping, mix the soft butter and golden syrup together and spread over the bottom of the basin. Pile in the whole cherries, orange and whole nuts. Try to ease some on the side too, not just the base.
Spoon in the pudding mixture and level the top. Then cover with baking parchment and foil. Tie the top then place in a roasting tin and pour in the hot water from the kettle.
Cover with a tent of foil to seal in the steam then place in the oven for 6 hours.
To re-heat steam for 2 hours. It will keep in the fridge for up to 1 month.
Four Gables Events, Four Gables Farm, Ashley Court, Ashtead Woods Road, Ashtead, Surrey, KT21 2ET
Tel: 01372 275 276 / firstname.lastname@example.org / @FourGablesFood