Our Spring / Summer party menus for 2019 are bursting with flavour and inventive twists that will keep guests engaged until the very last morsel has been savoured. Our phenomenal Development Chef, Euan Peach, has selected just a few highlights to share below…
Fish & seafood canapés
Full of freshness, our Scallop ceviche with strawberry and tomato sauce vierge (pictured above) has an Italian feel – in line with a scallop crudo – with its sunny combination of heritage tomatoes, Mara de Bois strawberries, white balsamic and basil.
Inspired by South American cuisine and in keeping with hot 2019 food trends, our Monkfish, sweet potato ketchup, acacia honey vinegar and cayenne canapé showcases tender monkfish which has been lightly cured and chargrilled.
For flavours from a bit closer to home, we have Whipped cod mousse, keta caviar, crackling and beetroot ketchup which brings together light creamy cod, salty keta caviar, earthy beetroot and a crispy texture thanks to the cod skin crackling.
Offering a touch of nostalgia for guilty pleasure seekers, we have ‘The Hawaiian’ – Chargrilled sourdough, bellota ham, pickled pineapple, basil and candied tomato – a luxurious take on this popular pizza, featuring rich Spanish ham and smoked candied tomatoes. Or we have ‘The Coronation Chicken’ – Curried chicken sphere, pickled raisins, apple and coriander salad, charcoal croute, featuring lightly spiced Goosnargh chicken.
Full of French sophistication, Almond tuille, foie gras terrine, sauternes pate de fruit and passion fruit caramel combines rich foie gras ganache and crunchy almond biscuits, topped with tart passion fruit caramel and pineapple sage.
Full of visual drama – the perfect Summer party canapé – Compressed melon, smoked oil, mint and chilli features watermelon compressed with mint, chilli and smoked cold-pressed rapeseed oil stock – a process which forces the flavours into the melon at a molecular level. The fruit is perfectly matched with basil, yuzu and mint purée, lime zest, smoked salt and a mini mint leaf.
An ice cream, but not as you know it! Parmesan cone with burrata ice cream, tomato and strawberry jam, basil purée comprises a savoury ‘Anglaise’ which is fast-frozen using liquid nitrogen. Toppings include smoked candied tomatoes, Mara de Bois strawberry jam and micro basil.
Summer party menus are not complete without a few delectable desserts… Yuzu iced parfait, macadamia shortbread and fresh lime is a zesty canapé perfect for hot Summer nights – the citrus notes cutting through the richness of macadamia biscuit, topped with a light crunch from the freeze-dried yuzu.
Lemon meringue pie meets baked Alaska with an added citrus punch with our light-hearted creation, Calamansi lime baked Alaska.
These dreamy canapés are White peach and coconut marshmallows – white peach mousse and lychee mouse dipped in white chocolate and hand-painted/textured to resemble a miniature peach, finished with a chocolate stalk and lemon balm leaf.
Check out our Spring / Summer 2019 dining menus, insight on this year’s hottest gastronomy trends and event trends, or speak to our knowledgeable team about how our sublime Summer party menus can be tailored to match your requirements. Contact us on 020 7733 3151 or at email@example.com
Our highly accomplished chefs have been working tirelessly, scoping out 2019 food trends in order to create our exciting new Spring/Summer 2019 menu collections. We can’t wait to shout about them very soon!
In the meantime Richard Gynn, Executive Head Chef, and Euan Peach, Development Chef, have taken a few moments out of their busy schedules to share their thoughts on the hottest gastronomic trends for the year ahead.
Richard ‘s insights
“We have seen a massive increase in demand for health-conscious, vegetarian and vegan offerings across 2018. A more ethical, zero waste approach has become the norm and, wherever possible, we utilise the entirety of the ingredients we purchase.
We find many inventive ways to maximise their usage – we love to make unusual stocks or fruit vinegars which are brilliant for intensifying flavours. One such example of using the whole vegetable is our Tandoori butternut squash dish which features an incredible bhaji created from the skin of the squash.”
“The interplay between food and drink items can directly affect our perception of flavour (as explored further by Euan below). The young adult demographic coming up is showing a lot of interest in non-alcoholic beverages which may well have a knock-on affect to 2020.
Our mixologists have been exploring dynamic virgin cocktail recipes featuring unusual infusions, enhancing aromas and craft tea blending – all of which add an exciting depth of flavour.”
“West African cuisine has provided the inspiration for some of our Autumn/Winter dishes. Bringing warmth into the cooler months with spicy, full-bodied flavours and hearty ingredients, these dishes will retain our stylish approach to food presentation.”
“The popularity of bitter drinks such as Aperol Spritz and the array of artisan gins last year has opened up our collective palate. This is not only great nutritionally, as bitter foods tend to be good for the gut (for instance, charred mackerel as shown below), but this also makes a little more space for chefs to create a more interesting balance of flavours.
In terms of 2019 food trends in the restaurant scene, we’ve already seen a lot of kimchi, kefir and kombucha going into dishes this year. During the development stage of designing our 2019 menu collections, I began experimenting with the fermentation of a range of vegetables including leeks, lettuce, red cabbage, beetroot and garlic. The results are really flavoursome!”
“Traditional citrus fruits are brilliant at bringing brightness and acidity to dishes, but 2019 will see fresh kaffir limes and pomelos making a big splash. Yuzu and calamansi have already seen a surge in popularity in 2018 and this will continue to grow.”
“London’s restaurant scene is so vibrant! We’ve noticed a really exciting trend for dishes being cooked over a naked flame. This approach results in big bold flavours, which can be difficult to replicate at events – however I will be exploring ways to do just that.”
Inspired ice cream
“Ice cream is making a huge comeback in 2019 food trends (although it never went away for me!). I’m working with lots of unusual flavours including Sake, roasted almond and black sesame. Watch this space…”
Events and more…
Find out the key event trends for 2019, stay up-to-date with us on social (Blue Strawberry, Table Talk and Blue Strawberry at 4 Hamilton Place), or speak to our knowledgeable team about 2019 event trends on 020 7733 3151 or at firstname.lastname@example.org for more information.
Photo credits – William Reveall and By Lumiere
Our elegant Spring Summer dining menu offers guests an unforgettable experience from start to finish. Executive Head Chef, Richard Gynne, has selected a few highlights that tap into this year’s hot gastronomy trends…
Salmon and Calamansi
Lightly cured Scottish salmon, calamansi lime mayonnaise, toasted nuts and seeds – this pretty dish is full of umami flavours and features lightly cured salmon with a sour aromatic mayonnaise, brought together with the richness of toasted nuts and seeds.
Iberican melon and ham
Spanish flavours breathe new life into this 80’s retro starter – Bellota ham, compressed watermelon, manchego, Pedro Ximenes sherry and raspberry vinegar dressing, fresh mint and smoked bread croûtes.
Compressing the melon intensifies the experience of refreshment – perfect for Summer dining – making way for the delicate saltiness of the ham and freshness of the mint, all seasoned by baked parmesan and smoked sourdough croutes.
Asparagus and tarragon
Grilled asparagus, tarragon and rapeseed mousse, and garlic miso – a quintessential Summer garden on a plate, this British twist on a French/Dutch classic features raw and grilled asparagus with tarragon and wild garlic.
Stone bass with salsa roja
Fillet of stone bass, salsa roja, sweet potato and roast garlic purée, salsa verde and tortilla crumble – popular Mexican flavours meets modern plating with this striking dish which is a twist on a fish taco.
Fiery salsa roja – featuring paprika, chipotle, chilli, tomato, olive, cumin and oregano – is balanced by the softness of the sweet potato and the crunch of corn tortilla crumble.
Scottish beef with Madeira
Dry aged rib of British beef, cauliflower cheese purée, spring onions, baked beets and truffle – inspired by a love of traditional Sunday roast dinners, this luxury comfort food dish is full of flavour with a touch of indulgence. Scottish beef is matched with heirloom beets, charred spring onions, cauliflower cheese and British truffle. All topped with a classic Madeira jus.
Korean lamb with kaffir lime
A decadent Korean inspired dish featuring British Saltmarsh lamb two ways – a sweet/salty/ sour caramel rib, barbecued after being slow cooked for 16hrs, and a salt-baked shoulder with garlic and ginger.
This is Spiced pressed slow cooked shoulder of lamb, gochujang rib, whipped goats’ cheese and lime, lime leaf and peanut caramel.
Aromatic roast chicken
British meets Chinese for this stylish modern dish, with ingredients such as Goosnargh chicken breast, crispy black sesame panko chicken thigh and crunchy rice crackers – Roast chicken breast with sesame, soy confit thigh, garlic and shrimp butter, rice crackers and squid ink mayonnaise.
New season spaetzle
Herb butter roasted spaetzle, new season greens, cows curd and egg emulsion -Spaetzle (meaning ‘little sparrows’) is like a cross between small pasta and udon noodles.
It is accompanied here by British asparagus, fresh peas, broad beans and wild garlic miso paste and topped with a slow cooked duck egg yolk and decorative cauliflower shavings.
Coffee and walnut ‘cake’
Coffee sponge purée, walnut ice cream, coffee caramel, walnut praline, mascarpone cream, coffee icing – a stylish remake of a celebrated afternoon treat, this dessert offers the indulgence of coffee cake, without the heaviness.
Blueberry mousse and sorbet add a further dimension, lifting the cake with bright berry notes.
Yuzu, macadamia and sweet saké
Yuzu iced parfait, macadamia nut, sweet saké ice cream – this dessert makes a sophisticated statement with its chic black sesame tuille, invigorating citrus, green tea notes, rich macadamia shortbread and sparkling sake ice cream.
White peach mousse, lychee cream, roasted almond ice cream and lemon thyme – full of fairytale charm and sublime flavours, The Peach is a show-stopping dessert for any celebratory dinner. The mousse features white peach with its light floral aroma, which is perfectly matched with tropical lychee, the soft richness of Marcona almond ice cream and the delicate acidity of lemon thyme.
Check out our stylish Spring / Summer party menus for 2019, insight on this year’s hottest gastronomy trends and event trends, or speak to our knowledgeable team about how our beautiful Summer dining menus can be closely tailored to match your requirements. Contact us on 020 7733 3151 or at email@example.com