With the arrival of some very welcome sunny weather, our minds (and our tastebuds) turn to our stunning Spring Summer menu collections. Our imaginative Executive Head Chef, Jens Nisson, and his talented team are passionate about selecting the best quality seasonal produce to create highly memorable culinary delights.
Canapes provide the perfect opportunity to play on a theme, provoke curiosity and therefore increase guest engagement. They are also fantastic for ‘breaking the ice’ – as guests discuss their extraordinary experiences and reinforce client objectives by carrying branding or messaging elements – which are often shared by guests on social media.
Vegetarians will love our floral Chickpea and rosemary biscuit, sweet cheese, damson, mustard (pictured), dramatic Dorstone rock, chlorophyll, olive, cep conserve and our flamboyant take on Monster Munch – Beer pickled onion, Baron Bigod, buttermilk caramel, ‘munch’ crust.
Dramatic canape, The Peacock – Game bird rillettes, purple potato veil, will get guests talking, as will Asian cuisine inspired Bahn mi – caramel pork, pickles, parfait, mayo and Nori rice cracker, seared beef, umeboshi, béarnaise sauce. Ocean treasures come in the form of Plankton cracker, scallop, turnip, sea purslane, oyster mayonnaise, served on a misted seashore, a twist on an old London favourite, ‘Jellied eels’ – Smoked Lancashire eel, golden beet, elderflower jelly and theatrical Smoking charcoal – Seaweed briquettes, smoked salmon mousse, served from a glowing brazier.
Naughty but nice Spring Summer menu collections include decadent Gold nugget eclairs, popping candy, salted caramel cream, fairground inspired Goldfish-in-a-bag – ‘goldfish’ jelly, and nostalgic Popcorn ice-cream cones.
Our bowl food menus comprise a wealth of exquisite miniature meals that fit in the palm of your hand, and can be presented on one of our spectacular food stations. More substantial than canapés, although the two can complement each other beautifully, opting for bowl food creates a more informal and networking-friendly environment for events than seated dining.
Our extensive vegetarian offering includes colourful Nutbourne farm tomato, cows’ curd, pickled shallot, Cabernet Sauvignon vinegar; Japanese inspired Cauliflower chawan mushi, Keen’s cheddar, crispy onions; and bold Chinese spiced Szechuan aubergine, spring onion, tea pickled quail egg, sesame mayonnaise.
Carnetarians will love Treacle cured beef, horseradish, English mustard, Smoked venison tartare, buckwheat, green garlic, and Japanese fried buttermilk chicken, seaweed crack, honey miso kewpie. Evoking holiday memories is Catalan delicacy Sobrassada croute, marinated tomatoes, spearmint, Sherry vinegar. Pretty lily pond inspired Cured Arctic char, smoked trout roe, nasturtiums, cucumber jelly will enthral guests, while stylish Bacalao cream, sepia potato chip, hot pink rose rouille evokes summer nights in the Med. Our tongue-in-cheek ‘Scotch egg’ – Arbroath Smokie fish finger, caviar, crisp shell, slow cooked yolk, white tartare will bring a smile to everyone’s face.
Those with a sweet tooth will be intrigued by delicate Honeycomb aero, rhubarb, rose and indulgent Malted milk mousse sundae, strawberry, fermented barley caramel. Theatrical options such as NO2-poached white chocolate caramel mousse, minted raspberries and celebratory “Bee hive” – burnt honey, comb, lemon, flowers will wow the crowds, providing a fitting finale for incredible events.
Find out more
If you would like more information on Bubble’s highly creative Spring Summer menu collections, or to discuss your next event, please contact our meticulous events team on 020 7703 2653.