A Victorian Menu with a Twist for The In & Out’s 150th birthday
To mark the occasion, hundreds of Club Members marched around St James’s Square, led by the Band of the Royal Logistics Corp, before retiring to the Club for an exquisite birthday lunch catered by Ampersand.
We wanted to deliver something truly delicious and very much in keeping with this memorable occasion, so Ampersand chefs, Blair Johnstone and Gary Devereaux created a gorgeous and comforting Victorian themed menu with a twist.
We look after the catering in the two members' bars, the fine dining restaurant and the brasserie at The In & Out, as well as catering for all events that are held at the Club. The club, established in 1862 after some naval officers realised the need for a home-from-home, stays faithful to its roots, with the warm and welcoming atmosphere – which we fully reflect in our catering offer.
A Victorian Menu
To start, a delightful lavender and whiskey cured salmon with a sumptuous honey and herb dressing with bay leaves was served. This was followed by traditional roast sirloin of Scotch beef served with Yorkshire pudding and Potatoes Marie - a baked potato cake layered with crumbled stilton named after Marie Antoinette. For dessert, Nesselrode Pudding was served, named after a Russian diplomat Count Nesselrode and first served in 1867, this iced pudding contains chestnuts, almonds and candied fruit and peel. In true Ampersand style, attention to detail was key, so the meal was complemented by wines that would have been consumed in the Victorian era, reflecting the historic nature of the menu.