Heralding the return of international events to London, we were thrilled to be part of a very special DMC dinner at HRP’s Banqueting House recently. Hosted by 2B UK and London Convention Bureau, the evening was created to showcase London’s exceptional events offer to a carefully selected contingent of US agents.
CLEMENTINE LOWERY, SALES DIRECTOR, BLUE STRAWBERRY GROUP
“We wanted to shout about this fantastic evening, as we felt that it was a very encouraging sign that the London events industry is now fully back on track for international events. After such an unpredictable and challenging time for business and events on a global scale, we are so delighted and grateful to be back in a truly reinvigorated marketplace which now has a vastly increased appetite for in-person events.
The last couple of years have clearly shown, in an age of ever-advancing technological capabilities, that the essence of real face-to-face connection cannot be replicated online. Live events offer an invaluable space for communicating key messages in an impactful multi-sensory way and are an unparalleled resource for relationship building – the very foundation of all strong businesses.
As we look ahead to what is set to be the best year to date for Blue Strawberry Group, we have never been more excited about the road ahead. The resilience we have built into the business with our incredible team and our renewed passion for creating spectacular food and events are paving the way for a very bright future indeed.”
The evening’s menu included highlights from Blue Strawberry’s Spring Summer 2022 Collection, with pre-dinner canapés such as Salt cod, paprika and thyme crackers, cucumber ketchup, Carrot and fennel bhaji, mint yoghurt and carrot chutney (vg) and Spring vegetable salad, celeriac and horseradish blini, roasted hazelnut mayonnaise.
Dinner began with Brown crab bavarois, dressed white crab, cucumber jelly, passionfruit, pickled apple and coriander or Mille feuille of avocado and spring greens, pickled kohlrabi, broccoli puree (vg).
Guests enjoyed main courses of Beef escabeche, potato and cheddar waffle, caramelised carrot purée, chargrilled asparagus and chimichurri or Ras el hanout and garlic roasted cauliflower, apricot, mint and coconut yoghurt (vg) before finishing with a delicious dessert of Slow roasted pineapple, tamarind caramel, coconut sorbet (vg).