Blog September 2018

Setting trends for this Autumn/Winter season

Setting trends for this Autumn/Winter season, our highly creative Development Chef, Euan Peach, has taken inspiration from global cuisines including Japanese, Chinese, Thai, Spanish and Italian.

No stranger to Michelin Stars, Euan has worked within the hallowed kitchens of numerous Michelin Star establishments including Restaurant Sat Bains, Ynyshir Hall, The Fat Duck, Heston’s Laboratory, Hind’s Head, The Ledbury & Tom Aitkins. As a result, his inventive menus showcase exciting ingredients and innovative cooking techniques to breathe new life into traditional British dishes and longstanding ‘guilty pleasure’ treats.

As the Autumn/Winter party season ramps up, planners can wow their guests with dramatic canapés such as Tunworth aero, raspberry vinegar and Thai basil (v), Roasted pumpkin and mandarin ice cream lollipop (v), Pork ciccioli, 5 spiced cracker, jalapeno and gherkin slaw, apple pickle and Squid ink puff, smoked trout mousse, avocado. New modern classics include Caviar toast, dill yoghurt and pickled lemon, Padron peppers, roast corn and nduja, and Charred mackerel, seaweed mustard, garlic bread and turnip.

Sweet canapés
Party-goers with a sweet tooth will love our sophisticated take on old favourites such as ‘Walnut whip’, White chocolate and truffle ‘Ferrero Rocher’, Larger jelly and lime crème chiboust and Smoked cherry and nitro maple ‘doughnuts’. Blue Strawberry and Table Talk love to surprise guests with unique flavour combinations – as found in Red pepper liquorice, strawberry and basil, Dehydrated chocolate, chocolate crémeux, chocolate caramel, cocoa powder and Fig ice cream lollipop with rosehip syrup.

Dining – Starters
Indulgent Autumn/Winter dinners begin with vibrant starters such as Smoked mackerel escabeche, curried yoghurt, pickled roots and crackling, Burrata, beets, fresh salted pear and olive oil (v), Glazed breast of pigeon, roast artichoke and truffle purée, pigeon liver parfait, grelot and thyme. Celebrating a range of Asian flavours, alongside popular British produce, are Confit of Scottish salmon, roast salmon dashi, cream cheese, rye bread and pickles, Pork neck char sui, katsuobushi, spring onion and kabosu, smoked plum purée and Trout tataki, black yuzu koshu, crispy onion crumble, sesame mayonnaise and shiso.

Dining – Mains
When it comes to our Autumn/Winter main dishes, Euan’s masterpieces truly deliver on full flavour – in addition to looking spectacular. Those opting for vegetarian mains will not be disappointed with Pot roast Jerusalem artichokes, smoked buttermilk and parsley sauce (v), Tandoori butternut squash, roast sage and cumin butter, goats curd and poppadum crumble (v) or Truffled pomme purée and duck yolk ravioli, onion ragù and Lincolnshire poacher (v).

Big bold flavours play out in Sirloin of beef, roasted roots, oxtail jus and bon bon, Slow cooked rump of lamb, sweet potato purée, green olive chimichurri, red cabbage and chilli pickle, and Roast rib of beef, sobrasada and potato terrine, roast garlic and parsley purée, smoked bone marrow and chorizo sauce.  Mediterranean flavours run through Baked cod with butter bean, chorizo and octopus ragû, rose harissa and spinach, and Christmas cheer will certainly be found in abundance with Roasted breast of partridge, truffled chestnut and parsnip purée, spiced leg meat sausage roll, green cabbage choucroute.

Dining – Desserts
Finally, we love to steal the show with spectacular desserts – such as Spit-roast pineapple, Sauternes and mascarpone ice cream, orange caramel and toasted brioche – a tropical delight that brings the sunshine into the colder months. Planners may opt for Autumnal delight Pumpkin curd, spiced pastry, double cream ice cream, spiced pumpkin caramel or Wintery classic Blackcurrant parfait, rocket ice cream, soft meringue, whipped custard. And chocoholics will be filled with joy when they taste Valrhona chocolate aero, smoked Amerena cherries, salted almond ice cream or The chocolate bar – Dulce chocolate aero, manjari cremeux, dark chocolate caramel pudding, salted tonka bean caramel, gold smoked salt, white chocolate hazelnut praline, chocolate sorbet.

Euan Peach, Development Chef
“I love the challenge of designing exciting dishes that showcase the very best produce from each season. I’m continually creating bespoke menus for individual events and so our seasonal collections are an opportunity to pull together the most popular dishes, alongside those I’ve been developing which take account of food/event trends, and developments made in cooking techniques/equipment.

It’s such fun to work on unusual client briefs. From putting together a menu celebrating the best of ‘hip-hop’ or an authentic Tuscan dessert station, to recreating dishes from a high profile bride’s favourite restaurants. One of my all-time favourites was a ‘past, present, future’ menu for a gala dinner at Guildhall, which combined medieval recipes with current food trends and cutting-edge techniques. I find food history fascinating and so it was brilliant to indulge my passion whilst experimenting with innovative cooking.”