On 6th April we were honoured to cater the first event at the refurbished and recently re-opened Banqueting House. I am sure many will be familiar with the venue’s stunning Stuart interiors and breathtaking ceiling in the Main Hall, painted by renowned 17th Century Master, Sir Peter Paul Rubens.
The dinner, organised by Destination Management Company AC Tours and hosted by civil engineering specialist Freyssinet, was a great showcase for our food – and we used the very best ingredients from some of the UK’s top suppliers.
It was the perfect Spring dinner, blossoming with lyrical flavours
expertly prepared to emphasise the beautiful produce sourced for this menu. Guests were also treated to our unrivalled hospitality, experiencing VIP service from legions of attentive staff, overseen by our crème de la crème butlers, who added a real sense of performance to the evening.
Mary Jane Vaughan added to the verdant feel of the occasion with regal candelabras wrapped in the zesty greens and whites of Springtime.
Staging the first event in Banqueting House’s 2016 calendar gave us the chance to see the amazing work that has gone in to the restoration of this unique building. Full of elegance and sophistication it’s a stunning venue, perfect for lavish banquets (true to its name), rarefied receptions and milestone occasions. It was our privilege to be part of this new chapter of Banqueting House’s story.
Summer truffle risotto in little parmesan tartlets
Kobe beef tartar on a little bagel with quail's egg yolk and Wasabi emulsion
House-cured beetroot salmon, buckwheat blini, and horseradish cream
Leek mousse with Witch Hill potato, watercress salad, caramelised onion purée, parmesan
Roast belly and poached loin of Dingley Dell pork, celeriac mousseline, tenderstem broccoli, burnt St Edmund Pippin apple
Glazed white chocolate, macerated Gariguette strawberry, wild strawberry sauce and mint gel