If you are into food, like a good glass or two and are a fan of designer handbags then you would have loved the Mulberry lunch we catered for last month. A spring lunch for women of style and substance.
In accordance to Mulberry and Paddle 8, the lunch was hosted by Mary Gaye Curzon and daughter Cressida Bonas, who invited only 50 of their closest and most influential friends. Surprisingly enough there were even a few men in attendance, the cocks amongst the chickens. I like to think it was the promise of my cooking that might have lured them in, not so much the abundance of eye candy in one room.
Held in the main showroom at Mulberry HQ in Kensington, the event read like a whos whos of the bystander. 50 royals and lunching ladies all in attendance, to raise awareness and money for the support charity Hemi Help.
On the menu we opted for a selection of summery dishes to delight our guest and refresh their tastebuds during this crazy London heatwave.
Here are a few behind the scene snaps…
To start was a selection of crudites and a bagna cauda, (garlic and anchovy dip) with a selection of stonebaked sourdough breads, seaweed and sesame butter. Refreshing, crunchy and simple. The main course was an option of a either maple and mustard roast chicken with a farro, radish and herb salad or the butternut squash pilaf with hazelnuts and dates (one of my favourite recipes from my book)
The chicken was blast roasted and crispy skinned, adding a nice contrast of sweetness, with a hint of barbecue, that sang against the refreshing farro salad. Sides were Fresh British Asparagus with tarragon sauce and a rye crumble, pickled beetroot with goats curd and a new potato and rocket salad, with pesto and roasted pine nuts. The potato dish was my favourite of the bunch. Shortly followed by the freshest, ripe, British strawberries.
Pudding was strawberry and elderflower eton mess garnished with lavender and also cardamom chocolate pots, with roasted hazelnuts and raspberries. You can spot the crudites and anchovy dip in the background and also the asparagus and pickled beetroot, with goats cheese, above.
All leftovers wern’t safe for long in the kitchen.
It was a delight working with the team on such a fun event. Fortunately they were all fans of my food and have very kindly offered to gift my a bag.