For this year’s client event, we wanted to celebrate the wonderful work of suppliers local to our beautiful restaurant Perkin Reveller. So we invited a key group of current, past and potential clients to enjoy a selection of dishes made with fresh seasonal ingredients – many of them local.
This calm and enjoyable event offered an opportunity to network, re-engage and introduce new Ampersand family members whilst enjoying creative food and drink, developed by our own team.
Of course, this being an Ampersand event, the menu was always on our minds. To maintain the relaxed atmosphere, we served our menu through a variety of food stalls – all the quality and attention to detail of a sit-down dinner, but without the formality.
The first of the evening’s edible treats was a selection of canapés. Guests enjoyed smoked bacon sticks in rum gravy, curried pork crackling, carrot and cardamom, and potato and onion shards.
Attendees could wash their canapés down with one of the evening’s special cocktails, the "Hello Treacle” served in a Tate & Lyle tin, or the jarred "Apple Crumble”.
At the Ampersand Fish Shop, attendees found an enticing spread of mouth-watering fish dishes, such as pan friend fillet of huss with crispy shallot rings, crushed peas, and shrimp brown butter; East India Dock Mulligatawny spiced whitebait; and "fisherman’s tale” pies.
The allotment was a choose your own adventure table, where guests could take their pick from the edible earth. There was a great baby vegetable selection, including: heritage carrots, courgettes, patty pans, cherry tomatoes, and piccolo parsnips, plus a selection of dips, salad pots and seed trays, and even some pretty edible flowers.
The Hunter’s Table was a meat-lovers delight, overflowing with rabbit pie and pease pudding, barbecue pulled venison burgers, braised ox stew with carrot and horseradish mash and a confit of chicken and foraged mushroom terrine.
At the Canterbury Tales Orchard, guests could pick their perfect dessert, be it baked apple (as recently seen on Masterchef!), Earl Grey panna cotta, poached pears with honeycomb, or Golden Syrup steamed sponge pudding.
Upcyling transforms waste materials and obsolete products into all sorts of wonderful new things. It’s a concept dear to our hearts, as we consider the environment and our impact on it in everything we do. We thought this event was a perfect opportunity to celebrate it. So with upcycling firmly in our minds, we created a relaxed atmosphere within the beautiful restaurant and filled it with all sorts of wonderful upcycled items and decorations.
A spirited performance from the Guildford Bucket Drummers allowed the power of upcycling to really hit home. Everyone was wowed by the talent on show and amazed at what you can do with some old buckets and a good sense of rhythm!
It was a wonderful evening and we were delighted to see so many happy faces enjoying our food and soaking up the atmosphere of the superb Perkin Reveller.