banqueting house


This fabulous event was the final night for our Canadian client, after a week-long employee reward programme of events throughout the UK, including the previous night at Cutty Sark.

Dinner was called and guest entered to a quad of impressive, regal trumpeteers. The menu was tailored to suit the final evening requirements with a large number of vegetarian guests.

We served a starter of chalk stream trout tartare, kombu, pickled rainbow vegetables and watercress cream with a vegetarian course of candy beetroot with slipcote cheese, orange, pistachio and borage.

The main course was roast lamb loin, pressed belly, pea, smoked onion and lamb jus with a vegetarian course of pea and marjoram fritter, romanesco, artichoke, trompette and pomegranate dressing.

All followed by a dessert of chocolate ganache, pecan praline and caramelised honey pannacotta.