We have been inundated with last-minute Christmas party requests! Informal receptions are more popular than ever with canape menus including Savoury shortbread, fig, basil, Parmesan cream (v), Glazed venison doughnuts, pine salt and Mace-spiked potted shrimps, mini Melba toast, followed by Mulled wine jellies and Black Forest lollipops.
Informal bowl food options include Pulled beef short rib, pink peppercorn, garlic foam, Colston Basset and red chicory salad, candied walnuts, Pommery mustard (v) and Cured salmon, cucumber, tobiko, pea shoots, wasabi dressing, with sweet treats such as Christmas pudding ice-cream sodas and Lime leaf crème brulee, micro lemon balm, coconut wafers.
There’s no rest for the wicked and we’re even working on a sumptuous Christmas lunch feast on the big day for some very lucky guests of a private client. In the run up to Christmas, other clients have opted for menus including Olive oil poached sea trout, dill pickle, seashore herbs, yoghurt and mustard foam, Foie-gras profiteroles, smoked salt, sherry reduction or Wild mushroom risotto, chestnuts, truffle foam (v) for starters.
Moving onto mains such as Beef and Dumplings – Fillet of beef, ox cheek dumpling, kohlrabi, romanesco cauliflower, carrot (pictured), Pumpkin gnocchi, wild mushrooms, black garlic sage, Parmesan air (v), Pan-seared Scottish salmon, crab potato cake, shellfish nage or Roast duck breast, Anna potato, red endive, beetroot ketchup. Finishing with divine desserts such as Chilled tangerine soufflé, toasted pistachios, Dark chocolate, cherry and kirsch yule log and Mango ravioli, pistachios, buttermilk sorbet.