Our great friends at Daytrue yet again hosted an amazing party, the real aim of the party was to show off the newly refurbished Maida Vale studio and didn’t seem like five minutes since we were catering for the first birthday in 2014.
Daytrue came up with a brilliant theme for the night and provided guests with the opportunity, anonymously or otherwise, to reveal some of their ‘Firsts’ and we created a menu that gave guests to maybe try dishes and ingredients for the ‘First’ time. Our chefs created amazing live cooking stations from the incredible display kitchens on show.
Cured grouse, crispy sage, blackberry, hay baked celeriac
Ox cheek ravioli, Black Bomber, dehydrated pickled onion
Crispy hock, smoked potato, egg yolk, pickled mustard seeds
BBQ mackerel, salt baked beets, raw golden beet, cider vinegar, English sea veg
Confit salmon, miso crème fraiche, pak choi, winter truffle
“Prawn cocktail”, dehydrated Bloody Mary, charred gem, horseradish
Smoked turnip, pickled red cabbage, walnut
BBQ corn veloute, slow cooked egg, crispy artichoke
Pot roast cauliflower cheese, sherry vinegar, brown butter, winter truffle
Guests also enjoyed Daytrue’s own blended Cornershop gin, an incredible evening.