Recipe for Success
Catering from the Cotswolds
Welcome to Recipe for Success
Recipe for Success is an established catering company based at the heart of the Cotswolds. We provide a professional catering service for private and corporate events. No matter how small or large, relaxed or grand your function is, we will ensure it is a great success and enjoyed by all.
Our highly motivated team are passionate about food, cooking and the land around us. We look to source and use as much local produce as possible for our catering and in our award winning meals.
Latest Sample Menu
Autumn Wedding for 200
Wedding Reception
Canapés
Wild mushroom crostini with orange mascarpone and sherry vinegar
Mini Peking duck pancakes
Chicken liver, brandy and thyme pate with red onion marmalade on toast
Butts Farm cocktail sausages with quince alioli
Grilled beef fillet croutes with salsa verde
Deep fried chilli salt squid rings with lemon
Coriander, garlic and lemon marinated king prawns with lemon hollandaise
Main
Individual puff pastry pies:
- Chicken, leek & tarragon (girls)
- Beef & ale (boys)
- Goat’s cheese, butternut squash and spinach (vegetarian)
with seasonal vegetables and homemade chips
Dessert
Iced berries with hot white chocolate sauce and chocolate walnut brownies
Coffee
Prepared Meals
Recipe for Success make a delicious range of meals and desserts which are sold frozen. You can enjoy them now or use them to stock up your freezer. We cook everything as you would do at home and in small batches to ensure the finest quality. We use only the best, fresh ingredients and source as much as possible locally from the Cotswolds.
You can find out how to place an order here. Our minimum order is £30. We deliver free to homes within the Cotswolds.
Alternatively, you can buy from us direct at our kitchen in Northleach. Our normal opening hours are Monday to Friday, 9am to 5pm.
Our products can also be found at various shops in the Cotswolds which are listed for you to see. View our range of dishes and desserts.
If you are a retail outlet and are interested in stocking our food please contact us to discuss wholesale discounts, minimum order quantities and delivery.
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News
Latest Recipe
Leek, Bacon and Gruyere Tart
Ingredients
Shotcrust Pastry
- 180g Flour
- 90g Unsalted Butter
- Salt
- 1 Egg
Filling
- 5 Slices Rindless Smoked Streaky Bacon
- 1.5Kg Leeks
- 100g Unsalted Butter
- 100g Gruyere
- 5 Egg Yolks
- 200ml Double Cream
- Salt, Pepper, Nutmeg
Equipment
- 12’‘ Removable Bottom Tart Case
- Frying Pan
- Mixing Bowl
Weigh the flour in a food processor bowl. Cut the butter into small cubes and add to the flour along with a pinch of salt (say 1/4 tsp). Pulse the processor until the butter has become small fine particles. Finally add the egg and pulse until the pastry comes together. I don’t add water as this makes the pastry shrink when cooked and I like the richness in flavour the egg gives the pastry. Chill in a fridge for an hour or so.
Meanwhile take a small bit of butter and rub it all over your tart case. Then pour some flour into the case. Shake this about until there is a coating of flour all over the case. Turn it upside down, holding the removable bottom in place, so any excess flour drops out of the case. This makes the tart come away easily from the case when cooked. Pre heat an oven to 190 deg C.
Cut the bacon into small slices. Cut the white part of the Leeks into 1cm rings. You can slice a bit of the green part of the leeks but the majority should be white. Melt the butter in the frying pan and add the leeks and bacon and sweat slowly. You do not want them taking on any colour. When the leeks have softened remove from the heat and allow to cool.
When ready, roll out the pastry to a thickness you are happy with but 3mm would be good. Lift into the tart tin and press gently so it fits snug all the way around. Place on a baking tray and blind bake for 15 minutes. Remove your beans, give the tart base a quick brush with some egg and return to the oven for another 5-10 minutes until golden brown.
Spread the bacon and leeks out evenly on the tart base. Mix the egg yolks, cream and cheese in the bowl. Season and grate a small quantity of nutmeg into the mix as well. No more than a couple of pinches. Pour the mixture into the tart base to cover the leeks and bacon. Place in an oven at 190 deg C for 30 minutes. Leave for 10 minutes before serving.
What our Clients say
Now that the dust has settled I just wanted to thank you again for all you and your team did to make my party on 1st July the success I think it was. The tables looked wonderful and the food was quite fantastic. I have had so many letters of effusive thanks, every one of which has commented that the food was wonderful. Nigel B