A taste of our new spring summer menu

Over the last few months our chefs have been hard at work creating our new Spring Summer menus, and what better way to introduce these dishes than to invite members from both our accredited and exclusive venues to come and enjoy them with us.

Focusing on sustainability, we sent invites printed on plantable wildflower paper welcoming guests to an exclusive evening at Illuminate at the Science Museum. On arrival, guests were greeted with Nyetimber sparkling wine and a ‘Lavender lemonade’ mocktail as they looked out across the panoramic views of South Kensington. We circulated some exquisite canapés including ‘Ash rolled goats cheese, caramelised fig, artichoke leaf (v)’ and ‘Pea guacamole, kohlrabi, burnt lemon, pumpkin aioli, flowers (vg)’.

Using sheer curtains, we created a circular dining area which was completely encapsulated by flowers, foliage and the sound of birdsong. The dining table was set in a unique X shape, with canopies of flowers set above each table creating an intimate setting.

Our Head Chef, Alistair Riley introduced the first dish ‘Lettuce, Squash, Caesar’ which was paired with a de-alcoholised wine, Torres Natureo Muscat from Catalunya. This course was based on one of our new bowl food items.

As each course was served, the lighting changed to compliment the colours and presentation of the dish.

Our second course ‘The Pea, Elderflower, Raisin’ was served with a delicious Sauvignon Blanc from Argentina. The third course is one of our most sustainable dishes on our new menu. We are striving to be true champions of British sourced fish so we are making Mackerel sexy! Introducing ‘Mackerel, Mussel, Pangrattato’, this went perfectly with our Cotes de Provence Rose.

For the fourth course, we created an adaption of one of our main courses, ‘Lamb, Rhubarb, Beets’ which guests could choose to pair with either a New Zealand Pinot Noir or a Spanish de-alcoholised wine. To ensure all guests experience the same quality from our events whether they are drinking alcohol or not, we are looking forward to de-alcoholised wines becoming a key element at Moving Venue events, and what better place to launch this than by pairing them with our new dishes.

Our fifth and final course was introduced by our Head Pastry Chef, Davide Piva who has created a wonderfully sustainable and perfectly delicious dessert called The Sunflower. This features lemon madeleine sponge, lemon cremeux, sunflower praline, toasted sunflower, rice crispy sable.

Coincidentally, the Sunflower is also the national flower of Ukraine and with this in mind we are supporting Action Against Hunger’s Ukraine appeal by making a donation. In addition to this, with every event that chooses this dessert over the spring and summer season, we will donate £1.00 on behalf of each guest. If you would also like to contribute, please visit www.actionagainsthunger.org.uk/ukraine-appeal

This spectacular evening was brought to a close with tea and coffee flavoured petit fours, which were served from our MV floral masterpiece.

We can’t wait to start preparing these dishes in some of London’s most unique venues. Thank you to all those that attended.