What’s cooking | News Feed | RHS Chelsea Flower Show

RHS Chelsea Flower Show

Posted on 23rd May 2018

 

2The world’s most prestigious flower show was once again in full swing this week which means we’ve been cooking up a storm. With over 250 guests across four locations, from the Royal Hospital Chelsea to Petyt Hall, we’ve created an exceptional array of menus and event concepts to meet our client’s horticultural inspired needs. Using the season to guide our menus, our chefs have been able to source outstanding spring produce to create dishes that are innovative and inspiring, very much like the Royal Chelsea Flower Show itself. This is one of our menus detailing the delicious selection of seasonal produce our chefs have used to create four exceptional dishes.

 

First Course

Salad of English Burrata and Asparagus with Spring Pea and Girolle Dressing, Wild Garlic and Pea Puree, Soft Boiled Quails Egg and Sun Flower Seed Granola

Home Made Bread

Main Course

Glenarm Estate Salt Cured Lamb, Roasted Cauliflower, Pea and Jersey Royal Cannelloni, Hispi Cabbage, Green Pepper Hollandaise, Roasting Jus

Vegetarian Alternative

Lemon and Black Pepper Gnocchi, Textures of Jerusalem Artichoke, Roasted Baby Carrots and Cauliflowers, Herb Oil

Dessert

“Key Lime Pie Magnum”  Key Lime and White Chocolate Mousse, Caramalised Chocolate Crumble, Pink Peppercorn Meringues and Raspberries  

IMG_0903Our events team have also been very busy planning these events with precision and a keen creative eye, transferring the feeling of spring and early summer into table settings, colour schemes and themes. Taking inspiration from the Great Pavilion exhibits, to the award-winning show gardens, we are really embracing the feeling of London in bloom.

IMG_0919This contemporary exploration of spring and summer has also filtered down into our other amazing events this week. With another 1000 plus guests across eight different locations, spring has most definitely sprung for all of us here at Alison Price & Company. From incredible bowl food and delicate canapés to bespoke breakfasts and dinners, we’ve been pushing ourselves to create remarkable events that surpass our client’s expectations. All while paying specific attention to the best possible seasonal produce, creativity, deliciousness, precision and innovation.

“Spring is nature’s way of saying let’s party.” - Robin Williams