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Profile
10 Flavours Surrey Catering - Wedding Caterers, Event Catering and Party Catering in Hampshire, Berkshire, UKEstablished in 2001, we have been offering catering services to private and corporate clients. Our menus are designed to cater for weddings – big or small, private parties, corporate team building days and more. Our levels of services range from supply of food only to full event management.
Executive Chef Our Executive Chef, Gary Dent was trained at Westminster Kingsway College where well-known chefs such as Ainsley Harriott and Jamie Oliver were also trained. Gary’s broad range of experience covers from contract catering to Head Chef at independent pubs to Head Chef at restaurants in London. With over 15 years of experience, Gary is able to offer simple and delightful menus, inspired by classic dishes, using only the freshest ingredients without costing the earth. His style of cuisine is timeless, uncomplicated and vibrant without the gimmicks. | | |
CoverageFor weddings, barbeques, dinner parties (35 persons) we cover Surrey, Berkshire, Hampshire (not Isle of Wight) and West Sussex.
For finger buffets (35 persons) we cover a 15 mile radius of Camberley. This includes Guildford, Woking, Farnborough, Bracknell and Basingstoke. | | |
Food Safety10 Flavours ensures that all food is stored, prepared and cooked in accordance to the recommend food safety and hygiene guidelines. We wish to raise awareness of certain guidelines to make sure your full enjoyment of the food we serve.
Most food poisoning cases are caused by consuming excessive levels of harmful bacteria. Bacteria require four main requirements to multiply to dangerous levels that cause food poisoning:
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Removing any one of these requirements will limit the rate of bacterial growth. The last two requirements, warmth and time, can be controlled by the customer.
The temperatures between 5oC and 63oC are referred to as the ‘danger zone’. High risk and perishable foods (cold meats, desserts etc.) must be kept out of this zone for as much as possible. We recommend the customer to store any cold food delivered, in a refrigerator until ready to serve. The fridge temperature should be between 0oC and 5oC. It is advised that food should only be left at room temperature for a maximum of 2 hours. Warmth and Time Hot food must be served with a minimum core temperature of 63oC. When re-heating food, the core temperature must reach a minimum of 70oC for 2 minutes.
We recommend the customer to adhere to the above guidelines, as negligence of temperature is one of the main causes of food poisoning. Contamination is also another main cause of food poisoning. Keep cooked food separate from raw. Always use separate utensils when dealing with cooked and raw food. More information on food safety and hygiene can be found on www.cieh.org
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