Historic Royal Palaces selected Blue Strawberry once again for this year’s most talked-about showcase at iconic Kensington Palace.

The evening featured an exhilarating range of menus exploring 2019 gastronomic trends at four uniquely styled ‘Chef’s Table’ experiences – highlighting Blue Strawberry’s innovative approach in moving away from a more traditional sit-down dinner format.

Ceviche Station

Ceviche Station

150 wedding planners and influencers rushed to sample highlights from Blue Strawberry’s incredible dinner menu in an informal and sociable format before foraging for miniature desserts in an English wildflower ‘valley’.

Blue Strawberry chefs on the Salmon Station

Blue Strawberry chefs on the Salmon Station

Guests began their culinary journey with stylish canapés served in the Palace’s ornate Cuppola Room before moving to the Pavilion for the main showcase event, where they were invited to watch the intricacies of plating dishes from a seat at one of the stylish counters.  Once diners had sampled the exquisite dish, complemented by a beautifully paired wine, they eagerly made their way to another station where further talented chefs were at work.

Welcome reception in the Palace

Welcome reception in the Palace

Dancers and singers entertained guests throughout the evening from a breathtaking central floral installation with gold walkways, which also hosted an ethereal bridal fashion catwalk show. The models made way for Blue Strawberry’s magnificent desserts which were placed into the floristry installation. Guests were delighted to become part of the set and discover a multitude of colourful miniature puddings.

Foraging Desserts Station

Foraging Desserts Station

View the Our Canvas, Your Creation film to find out more about this spectacular event.

Stuart Jenkins, Managing Director at Blue Strawberry and Table Talk
“We have been overwhelmed with exceptional feedback from guests as they had the chance to see our talented chefs in action first-hand, ask questions about cooking techniques and the ingredients selected – before enjoying the many dishes being served. 

Artichoke Station

Artichoke Station

The spectacular dessert station ended the showcase on such a high note! People love to feel that they have discovered something hidden – particularly if that ‘something’ is a delicious dessert!

We are incredibly proud to be an Historic Royal Palaces cross-palace supplier, which is testament to our highest quality menus and impeccable service. We are thrilled to have been a part of such a magical event that will be remembered by the industry for many years to come.”

Event Menu Details…

Scallop ceviche, soy and parmesan velouté and lime

Scallop ceviche, soy and parmesan velouté and lime

Ceviche Station Scallop ceviche, soy and parmesan velouté and lime
With a muted gold counter and sleek black features, this station’s dish was light and fresh – featuring Scottish scallops alongside global flavours and cooking techniques. High in umami rich ingredients, (parmesan, garlic, soy, sake) and balanced by the acidity of lemon zest, the invigorating ceviche was accompanied by Dr. Burklin-Wolf Riesling 2017, as it is crisp, clean and dry.

Goosnargh duck breast, roasted cauliflower purée, bitter chocolate, pot roast parsnip

Goosnargh duck breast, roasted cauliflower purée, bitter chocolate, pot roast parsnip

Duck Station Goosnargh duck breast, roasted cauliflower purée, bitter chocolate, pot roast parsnip
Executive Head Chef, Richard Gynn, ran this popular station which showcased exquisite duck, selected from award-winning Swainson House. The duck and caper jus worked in perfect harmony with the vegetables, seasoned by the bitter notes of 100% Valrhona chocolate and pickled chicory. The Sommelier selected Burgundy Hautes Côtes de Nuits ‘Dames de Vergy’ 2016 it features ripe, dark cherry notes – a classic pairing with duck. With a nod to the palatial surroundings, the station featured classic wedding styling with cornflower blue accents and intricate glassware.

Confit of Scottish salmon, mixed pickles, rye bread crisps, keta, roast salmon dashi

Confit of Scottish salmon, mixed pickles, rye bread crisps, keta, roast salmon dashi

Salmon Station Confit of Scottish salmon, mixed pickles, rye bread crisps, keta, roast salmon dashi
A twist on a classic smoked salmon sandwich, this pretty dish was presented on a subtle grey smoked mirror counter with transparent elements and pale blush napkins to echo its delicacy. It featured the very best British salmon, rich cream cheese and dashi, all balanced by pickles, samphire and sea purslane, and accompanied by St. Véran 2016, Château de Fuisse – an unoaked Chardonnay with a fresh citrusy finish.

Textures of artichoke, truffle and Bix cheese

Textures of artichoke, truffle and Bix cheese

Artichoke Station Textures of artichoke, truffle and Bix cheese
This stylish station evoked an exclusive after-dinner ambience with its dramatic monochrome treatment with just a hint of sparkle. Designed by Development Chef, Euan Peach, to be the ultimate luxury late-night comfort food, the artichoke was the star of this dish (Jerusalem and globe, prepared three ways), accompanied by broccoli puree, Wiltshire truffle, melting triple cream cheese and a sublime crumble. The Sommelier selected Chablis 1er Cru 2016, ‘Vau de Vey’ Domaine Tremblay Marchive, due to its crisp ripe fruit with a clean mineral edge.

Champagne and white peach jelly with gold leaf

Champagne and white peach jelly with gold leaf

Dessert Station
Nestled beautifully amongst the foliage were Ilanka chocolate bars with fresh berries and gold leaf | Calamansi lime cylinders with fresh meringue and yoghurt | White chocolate aeros with kaffir lime and maple | Salted butter and Earl Grey fudge | Miniature ‘apples’ | White chocolate and Summer truffle ‘Forrero Rocher’. Mini martini glasses were filled with Champagne and white peach jelly with gold leaf and mixologists served refreshing ‘G&Tea’ cocktails – Gin, green tea, mandarin, lime and Thai Basil.

Kensington Palace

Kensington Palace

Showcase Event Partners
Venue – Historic Royal Palaces; Floristry – Hayford & Rhodes; Production – Wise Productions; Furniture – Great Hire; Stationery – Ananya Cards; Entertainment – Sternberg Clarke; Photography & Videography – By Lumiere; Bridal Fashion Show – The Wedding Gallery and partners.

Photography & Videography credit – By Lumiere

What others thought….
Don’t just take our word for it – here are some others’ thoughts…

Love My Dress

Stewart-Brown Events

Pearl and Pear

Wedding Hour

Unique Venues of London

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.

Caviar toast, dill yoghurt and pickled lemon

Caviar toast, dill yoghurt and pickled lemon

Canapés
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.

Dehydrated chocolate, chocolate crémeux, chocolate caramel, cocoa powder

Dehydrated chocolate, chocolate crémeux, chocolate caramel, cocoa powder

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.

Trout tataki, black yuzu koshu, crispy onion crumble, sesame mayonnaise and shiso

Trout tataki, black yuzu koshu, crispy onion crumble, sesame mayonnaise and shiso

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.

Pot roast Jerusalem artichokes, smoked buttermilk and parsley sauce

Pot roast Jerusalem artichokes, smoked buttermilk and parsley sauce

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.

Blackcurrant parfait, rocket ice cream, soft meringue, whipped custard

Blackcurrant parfait, rocket ice cream, soft meringue, whipped custard

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.

Development Chef, Euan Peach (photo credit Sam Churchill)

Development Chef, Euan Peach (photo credit Sam Churchill)

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.”

Food photography credit: William Reavell

Plates: Goodfellows (Pot roast Jerusalem artichokes and Blackcurrant parfait) and Jones Hire (Trout Tataki)