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Zoe's fresh pasta-making birthday party at Delights of Italy
After a hard days work at the Thames Valley and
Heathrow Office, Vail William employees
were indulged in a pasta making event at the
Delights of Italy, Home Grange, Wokingham.
Their culinary skills were enhanced over two
nights in March and April providing an opportunity
for everyone to mingle and learn the “Dark Art” of Pesto and Pasta
making under the guidance of Eton College
Chef, Orsola Magic.
The smell of fresh herbs and garlic filled the
quaint courtyard barn adding to the ambience
of the evening which was enjoyed by one and
all.
The event was sponsored by Legacy-David Nassif
Memorial Fund (DNMF), set up by Vail Williams to
honour the late David Nassif, a former Partner who was a firm
believer in promoting personal
development.
Stuart Dawson, Head of Human Resources and
Committee member on the DNMF said “It was a fun
evening spent learning cookery skills that can be used in the
future and also provided a platform to socialise
with colleagues outside of work”.
Jo
Fisher, Associate and Mark Llewelyn Jones, Partner - both from
Corporate Real Estate added “The event provided a
relaxed atmosphere and a great opportunity to meet and
have fun with colleagues. In all it was a good
evening and fantastic initiative”.
The evening was an enormous success
strengthening the bond between everyone and
a great reward to all those involved for their
continuous pursuit towards excellence.
Had a fantastic time with Debbie and Lloyd Watkins and family and special guests. There was a surprise in store when friends arrived from Denmark (they're the ones in the moustaches and glasses!). Pasta was made and eaten, along with a glass or two of something cold.
Gluten-free success with Jack.
His mum said: "My son, Jack, had a brilliant time learning how
to make pasta with Jacky at Delights of Italy on Thursday. The
reason it was so special for him is he is allergic to wheat and
Jacky organised a special one-to-one session for him with all wheat
free ingredients and had spent time researching the best recipe and
flour etc for him to use and the results were brilliant! He
throughly enjoyed rolling and shaping the pasta and decided when he
got home and ate it that it was the best pasta he had ever tasted!
I am really grateful to Jacky for taking the time and putting in
the effort to enable Jack to do something that others take for
granted. We have now bought a pasta machine and various tools to
have a go ourselves at home.
"I can highly recommend Jacky's workshops for anyone (wheat
allergic or not!) and will definitely be booking Jack in again
sometime in the future."