The brief: to create a lunch menu for 150 hungry guests, with a strong sourcing policy around sustainability, to complement the pioneering design of the building itself.
The result: three food stations with bold flavours, using ingredients sourced from our network of UK organic farms through Langridge Organic & Lake District Farmers, a small business focused on ethical & natural rearing of traditional breeds of beef and lamb. All their meat is high welfare & grass fed, reared through a network of small local farms in the Cumbria region.
The drinks menu also refelcted the sustainability messages. We served a locally produced English Sparkling wine, Fox & Fox, produced just two hours outside of London in Mayfield, East Sussex. Alongside this, we also served beers from Toast Brewery, who have a commitment to addressing food waste, by replacing around a third of the barley used to brew their India Pale Ale with surplus fresh bread. With one third of all food wasted and food production being the biggest climate change contributor, reducing that waste is their contribution to fighting climate change. Hence “planet-saving”. Further, all their profits go to charities trying to fix the food system.
Location: christies’ london
Guests: 450
Event type: canapes
Menu highlights:
Hot smoked salmon crouton, dill & pickled cucumber
Pork & fennel seed sausage roll & sweet mustard
Rare beef, tarragon & mushroom vinaigrette
Spiced aubergine cone, pomegranate & mint (v)
Sweet potato, chilli yoghurt, spring onion & radish (v)
Smoked chicken & dried tomato Caesar tart
DRINKS (sponsored):
Louis Roederer
Ultimate Provenance, Rosé
Silent Pool Gin & fever tree tonic
Botivo
Soft Drink Option: Fiery Ginger Beer, Mint & Lime
Front of house staffing: klay
‘Thank you all so much for what we thought was a fantastic event last night. We have received nothing but lovely emails from people today.