The star-studded GQ & Glamour Women of the Year Awards was held in a stunning marquee in Berkeley Square with a number of high profile, mostly female, guests in attendance.
The brief called for a light summertime menu and so the evening began with delicate canapes such as Mango discs with Monte Enebro, red onion chutney, micro salad; Parmesan bonbons, black truffle emulsion and Bubble Fish & Chips – micro fillet of sea bass, aerated potatoes, tartare, on customised edible newspaper.
Dinner began with Burrata, golden beetroot, truffle dressing (click here to see the starter featured in the August edition of Glamour Magazine), followed by pan-roasted cod, truffled potato, morels, asparagus, peas, Champagne butter (or Butter-nut squash and kudzu gnocchi, morels, asparagus, black garlic, parmesan air as the vegetarian option). Finally the meal concluded perfectly with our light and refreshing Green tea and pistachio parfait, black sesame, yuzu.
“A huge thank you last night’s event – the food looked superb and our team are raving about it today. The service was slick and your team worked very well indeed. Every year we strive to make things bigger and better and undoubtedly having you on board helped achieve that this year. It was such a pleasure working with you and look forward to doing so again.”
Michelle Russell, GQ & Glamour