We wanted to introduce our venues to our new base of operations and tasting room - how better than by showing them the amazing creations we can concoct there?
Before the dinner, each venue found their roles reversed as they took on the "inner caterer” challenge, assessed by Natalie Mainwaring. The challenge was composed of three tasks: creating a pair of cocktails, laying and theming a table and making canapés.
We were surprised and impressed by the competitive show put on by our venues, who outdid themselves on the creative front. For instance, table themes included "fishing” and even "gothic shooting lodge”! After all that effort, their special welcome dinners were certainly richly deserved.
The dinners began with a range of sharing starters: honeycomb and goat’s curd brûlée with golden sultanas, lavender biscotti, pennywort, and mustard leaf; Caesar panna cotta with maple poached chicken, quail’s egg, butter leaf, and parsley parmigiana crumble; sake cured scallops with coriander rice, black sesame purée, pickled ginger gel, avocado cream and flying fish roe.
For main, guests could savour their choice of slow cooked lamb rump with pea and pancetta ravioli, marsh samphire and parmesan baby gem with tomato butter sauce or aged ribeye steak with wild mushroom croustillant, smoked potato puree, caponata and basil.
We then offered a trio of sumptuous desserts: chilled dark chocolate fondant with cherry ganache, griottines cherry purée and lemon verbena sorbet; frosted lemon curd and raspberry tart with raspberry brandy milkshake and white chocolate and black pepper raspberries; and Granny Smith poached meringue with banoffee anglaise, pistachio nougatine, and crystallised violets.
These successful evenings were the perfect way to toast our new home and welcome our venue clients – we only hope they all enjoyed the experience as much as we did.