Kiwisizzler

Potato Roesti with Hot-Smoked Salmon & Wild Mushroom Relish

Rare Beef, Salsa Verde, Ciabatta Toast

The Dining Room

Thai Asparagus & Feta Risotto

Beautiful Ceiling!

Smoked Mackerel & Sour Cream Mousse and Basil Crisp

Baby Asparagus Wrapped in Prosciutto Crudo with Saffron Mayonnaise

Pickled Wild Mushrooms, Quail Egg, Watercress Caviar

My team and I recently catered a VIP canape function for our CEO at the Queen Mother’s former residence. What an amazing opportunity! The building is as pristine as if she had departed us only yesterday. It is full of amazing artwork, wall and ceiling decorations and paintings and is kept beautifully.

Our spec was that the canapes were for VIPS including the grandson of Winston Churchill and that they had to be perfect. Needless to say, they went down to a fantastic response and we loved every minute of it.

Here’s a recipe for this classic Provencal sauce. The traditional version doesn’t rely on egg yolks but they do help to emulsify and enrich it!

3 large egg yolks
1/4 tsp salt
Splash of lemon juice
3-6 cloves freshly crushed garlic
300ml olive oil

1. In a small blender, whizz the yolks, salt, lemon juice and garlic (to taste).

2. Slowly add the olive oil.