Tonight is one of our favourite nights of the year where we welcome over 140 of our venue clients to an exclusive dinner at a London venue. This year, the dinner is being held in none other than Cutty Sark, the beautiful Clipper ship on the Greenwich shore line.
Guests have arrived, and below the bronze hull of the ship are being served a selection of our Spring Summer 2014 canapés...
WARM
warm oxford blue doughnuts (v)
topped with cherry curd and baby watercress
COLD
“cheese and pineapple” (v)
Golden Cross goats cheese panacotta topped with pineapple jelly, pineapple crisp and honey cress.
cucumber pickle cured scallop
with dill cream, dill oil and cucumber caviar
charred sirloin of british beef
on anya potato fondant
topped with samphire pesto, sour cream and baby rocket
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