Food

Food

Our Chefs understand that whilst we all are passionate about restaurants, artisan trends and Master Chef, we have to be realistic in making our food not just innovative and creative but also event friendly. All of our menus are carefully considered from seasonal ingredients, to the journey from the kitchen to the guest.

That might be dinner being prepared with no power at The Tower of London, canapés to reach 900 hungry guests at the same time, or a formal dinner in an airfield marquee for 2000. We love nothing more than sharing our seasonal menus with guests, but also seek the buzz from delivering a bespoke menu that has been written especially for you. 

Canapés

Creative, colourful, delicious bites. Different shapes, sizes, sticks, skewers and spoons should provoke a quiet ripple of 'oohs and ahs' from your guests.

Example Menu

  • Lobster, pickled watermelon, mint, saffron
  • Beetroot tuile, piri piri truffled goats cheese (v)
  • Roast potato and beef striploin tagliata with horseradish meringue
  • Sweet corn pannacotta, corn salsa, spiced yoghurt (v)
  • Salmon trio gateaux
  • Singaporean spiced chicken, sesame seed cone, mint, chilli and cucumber salsa

Bowl Food

Rumour has it that we were the original creator of bowl food. Regardless, we love these mini sized portions of some of our most delicious dishes and can create rustic filling fodder or delicate mini portions artfully presented. 

Example Menu

  • Ashed beef fillet with barley and bone marrow crumble
  • Grilled fillet sea bream, lobster risotto, parsley gremolata
  • Cauliflower Mac ‘n’ Cheese with truffle and mushroom crumble (v)
  • Chargrilled chicken, baby spinach, avocado, crispy bacon and focaccia croutons
  • Crab salad with pickled cabbage and crunchy peanuts
  • Salt baked heritage carrot salad with toasted hazelnuts, lemon and tarragon cream (v)

Dinner

Three courses, a million different combinations. Our seasonal dishes are created lovingly by our Chefs to suit the trends and seasons of the year, and the tastes of our clients. We love creating a journey for your guests from starter through to dessert, and if we're lucky circumnavigating an amuse bouche and cheese course on the way. Our menus are for your perusal, but if you really want to challenge us ask for something bespoke and see us soar.

Example Menu

  • Starters
  • Cured Mackerel with apple blossom, dill cream, cucumber, and baby shaved beets
  • Pea croquettes with sweet summer peas, jersey royals, beurre noisette mayo, and pea shoot salad (v)
  • Confit duck croquettes with cherries, almonds and roasted squash cream
  • Mains
  • Grilled breast of chicken with a basil, brioche and feta pudding, Provençale tomatoes, crisp pancetta
  • Pan Fried Mediterranean Sea Bass, hearts of palm beignets, warm salad of French beans, feves and tomberries and orange tarragon beurre blanc
  • Spinach and ricotta gnocchi with broad bean pesto and baby spinach (v)
  • Desserts
  • Tangy lime curd tart topped with a coconut mousse dome, toasted coconut meringues, lime gel and stem ginger ice cream
  • Dark chocolate bombe with a blood orange centre, orange praline crunch, blood orange gel and citrus sherbet  
  • Scottish raspberry mousse on a light vanilla sponge, sprayed in white chocolate with fresh raspberry, raspberry gel, pistachio brittle, raspberry ripple ice cream and pistachio financier

Food Stations

Food stations can bring your event to life, whether an extra special touch or the main event. London based, multi-cultural, or bespoke themed, we have the culinary expertise and treasure trove of props to make these stalls a talking point for your guests.      

Example Menu

  • London Market themed: Borough, Spitalfields, Billingsgate, Smithfields
  • Round the World: Mexican Fiesta, Chinese Wok Bar, Indian Deli, NY Bagel bar, the list goes on...
  • Sushi and Sashimi, not forgetting our dessert sushi!

Drinks

Whilst foodies at heart, we can also be found frequenting the latest and greatest cocktail bars around London. Jay Decker, Head of Bars (formerly The Ivy and SushiSamba) has curated our bespoke list of cocktails for Summer 2017 ensuring we have mouth watering cocktails to perfectly match our menus.  

Example Menu

  • Thyme Flies: Umeshu plum Sake, thyme syrup, muddled plums and thyme, topped with Prosecco
  • Orange Blossom and Jasmine Lady: London Dry Gin shaken with Jasmine tea syrup, reach pulp, lemon juice and orange blossom
  • Diamond Sour: Amaretto, violet liqueur and blackcurrant pulp
  • Pear and Sage Smash: Sailor Jerry shaked with pear pulp, maple syrup, lemon juice and sage leaves