Stefan Warwick, known previously to customers of his bakery ‘Ready, Bready, Dough’ in Lancer Court, is now extending the range of his catering company STC Catering with a home-delivered dinner service.
The service offers a two-course prepared meal made by Stefan and his team. Stefan is an experienced chef who is returning to his professional roots after closing his bakery last year (much to the disappointment of his regulars) and changing his catering direction.
His newly-launched dinner service works in a novel way: he advertises his dinner menu on his website firstname.lastname@example.org on Monday each week and customers will have until 6pm on Wednesday to place an order by phone or Facebook message. The menu changes each week.
The food is delivered between 5pm and 6pm on Saturdays in heatproof dishes with simple instructions for reheating. Each two-course meal costs £12.50 per person – including delivery.
Stefan said, “We feel this will be a fantastic way for our customers new and old to get a taste of the quality and standard of the food we are able to produce.”
He asked aroundwellington to sample this week’s menu and provide him with feedback.
The meal – beef bourguignon, root vegetable puree with dauphinoise potatoes and a dessert of champagne mousse topped with raspberry jelly – came in convenient containers with ingredients listed on the lids together with clear, simple heating instructions for both microwave and conventional ovens. All allergy-significant items were marked in bold.
Each serving was very generous and enough to satisfy a healthy appetite. The beef bourguignon was very tasty and pleasingly meaty with an authentic flavour of bacon and mushrooms in a rich red wine sauce; the vegetable puree of carrots, parsnips and celeriac – a well-chosen accompaniment – was velvety smooth and the dauphinoise potatoes were soft and creamy with just a hint of garlic. This is food that exceeds the quality which many restaurants and pubs offer and contains no additives.
A very generous dessert with a base layer of chocolate sponge, airy mousse with a distinct flavour of champagne and a raspberry jelly topping was simply delicious, only lacking a dash of cream to be perfect.
On the evidence of this meal, Stefan’s new venture provides a very welcome addition to the town’s range of eat-in options. His extensive experience as a chef is clear in his choice of dishes and the quality of preparation. For the price, he is providing a novel, very good-value variation for those who want classic food to eat at home on a Saturday night. And delivery is to the door.