Blue Strawberry Group has just announced the launch of new brand, Flourish, which brings together the Business and Industry arm of the Group’s activity.

Stuart Jenkins, Managing Director, Blue Strawberry Group
“We are thrilled to be able to talk about Flourish now, after more than five years of delivering this comprehensive service under the Group umbrella. Over this time, we worked hard on perfecting our offer until we were ready to launch this year under a dedicated stand-alone brand.

Working with lots of corporate clients through our sister companies over the years, we noticed a lack of ‘joined-up thinking’ and limited choice in the marketplace in terms of the quality and environmental approach of daily hospitality providers. We encountered numerous Facilities Managers and CEOs who wanted to do away with this stressful and time-consuming job – to outsource to a trusted partner.

In such a challenging time now for many businesses, we can truly help to support a seamless return to the workplace.”

Flourish offers flexible options suitable for all levels of service, giving clients their time back, so they can concentrate fully on their own key objectives. Our integrated corporate hospitality and ancillary services remove the burden of in-house management and increase staff satisfaction, retention and productivity.

Our knowledgeable team has adapted our provision to ensure Covid-Secure compliance, removing any concerns around returning to workplaces. Our Delivery To Desk service enables diners to select their choices from a diverse and healthy menu, easily accessed online, which is then delivered directly to their desks, thereby eradicating unnecessary movement/interaction and mitigating the risk to workforces.

Food is at the core of our business. Our conscientious team delivers high quality, environmentally responsible and nutritious all-day menus. Working within clients’ budgets, we carefully design the menus to ensure we offer the best dishes at the best price-point. With excellent customer service at the forefront at all times, Flourish also provides reception and janitorial staff.

For more information, contact our friendly team on 020 7733 3151 or at

Camden’s iconic Roundhouse has added Blue Strawberry to its list of accredited caterers from March 2020.

Hannah Pierce – Head of Events, the Roundhouse
“We are delighted to appoint Blue Strawberry as an approved caterer of the Roundhouse. We were extremely impressed with the standard of the Blue Strawberry tender application and are confident that they will be able to offer our clients plenty of originality and creative flair.

They are clearly operationally accomplished and therefore I have no doubt they will be able to deliver large and complex events that we host here at the Roundhouse. We thoroughly look forward to working with them.”

Clementine Lowery – Sales Director, Blue Strawberry
“As one of London’s most unique and spacious venues, the Roundhouse has been in our sights for some time now. The building is full of character and offers a spectacular backdrop for events with the wow-factor – perfect for our busy client base.

We are all really excited to work closely with the venue team to create lots of astounding events in the future.”

A rich history
Over the years, the Roundhouse has played host to performances from many stellar musicians – from The Doors, Pink Floyd and Jimi Hendrix in the 60s/70s to Radiohead, Ed Sheeran and Lady Gaga in recent years, following the £30m refurbishment in 2006.

Charitable status
Event organisers will be pleased to note that all income generated through private hire goes directly towards supporting work with young people through the Roundhouse Studios. The charity has helped over 12000 youths since it was established in 2006.

Event spaces
With over 2500sqm of space, the building can accommodate all types of events from drinks receptions for 1800, seated dinners for 850 and conferences for up to 1500 guests. Additionally, the Roundhouse is fully accessible for wheelchair users and holds a Gold Standard Award from Attitude is Everything recognising their ongoing commitment to provide the best possible experience for deaf and disabled visitors.

More information
Find out more information on the Roundhouse contact our knowledgeable team on 020 7733 3151 or at

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

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)