08News & Updates
The first Friday in December is always a very special date in the Food Show diary - kicking off the festive season in style with one of our adored private clients in their beautiful London residence.
As 200 VIP guests arrived chilled Champagne, cocktails and canapés were served in the garden, which had been transformed into a winter wonderland under a temporary marquee structure. Canapés served included Angus steak & frites with warm béarnaise; passionfruit & Champagne cured salmon with sweet mustard dressing; Foie Gras & cherry bonbon with gold leaf; beetroot macaroon with salmon & goats cheese; zucchini & mint arancini with parmesan snow and Food Show shrimp burger with chilli scented tartar sauce.
With the party in full flow our waiting staff served delicious warming bowl food with dishes including butter-poached halibut with Asian greens & Champagne beurre blanc; sous vide cooked scallops with pickled cucumber, squid ink wafer & roe emulsion; confit lamb belly with truffle potato foam & charred onion pearls and textura of broccoli with goats curd & toasted flaked almond.
Guests were invited in the luxurious home for desserts, cheese and coffee. A nitro icecream station was set up in the kitchen to add a theatrical experience for guests. Guests experimented with liquid nitrogen ice creams and sorbets of raspberry & mint mojito sorbet and Alphonso mango icecream! In the elegant dining room a dessert station featuring raspberry & rose water eclairs with crystallised rose petals & strawberry popping candy; blown sugar black forest gateau with cherry fluid gel, orange crumble & gold dust and mandarin texture surprise (mandarin mousse dipped in mandarin puree and finished with confit segments). Delicate petit fours and chocolate truffles were served with freshly ground coffee.
As the late revellers were still partying we served our iconic Best of British cheese station; baby Stilton, Somerset brie; Cornish Yarg; Stinking Bishop; Shropshire Blue; Black Ash goats cheese and mature Null of Kintyre were served with accompaniments of vine leaves, banana leaves, black & green grapes, sticks of celery, quince jelly, almonds, fresh figs, seasonal berries and oatcakes, Bath Oliver's, water biscuits and walnut & raisin loaf.
We can't wait to do it all again next year!
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