Bubbles and Black Tie

On February 4 the team arrived at an exquisitely decorated private marquee for 150 guests in Woking.

The very high-end black tie affair commenced with delicious Veuve Clicquot Vintage 2002 bubbles, a speech from the local dignitary, followed by  a selection of mouth-watering canapés – Welsh rarebit soufflés in crisp tartlets, red onion marmalade and crispy sage; wild mushroom tarts drizzled with truffle oil and sea salt; Mini Eggs Benedict Royale with smoked salmon, hollandaise and chives on a muffin; Roast Tamworth pork belly on a potato cake with apple sauce; Bangers & mash consisting of Cumberland sausages with a creamed shallot-scented potato mousseline,

There followed a splendid three-course feast. To begin it was smoked salmon parfait with toasted olive bread and rocket. A delightful grilled British rib-eye with mustard fondant potato, grilled piccolo tomatoes, panache of root vegetables and a merlot reduction followed and the banquet had a suitably triumphant finale of lemon cheesecake with muscovado sugar snaps and raspberry mousse.

A spectacular band rounded the evening off nicely with guests enjoying the music and drinks.  All the guests were very complimentary and a few business cards were dished out at the end.