Last week I was lucky enough to attend the Craft Guild of Chefs, Business Partners Luncheon which was taking place in the Edwardian Suite of the Crowne Plaza Hotel at Buckingham Gate.
The idea behind the lunch was a networking opportunity for the various business partners of the Craft Guild and Daniel Ayton, the Exec. Chef at the Crowne Plaza is a member and supporter of the Craft Guild.
The room was slightly dark with wood panelling, which would have been fine on a proper winters day, not so great when London was so mild, we were melting slightly!
I was seated with fellow partners and associates, including Steve Munkley, Chef at the Royal Garden Hotel, plus representatives from Tilda, Alaskan Seafood, Villeroy & Bosch and Kraft.
Our starter was served - Home Smoked Scottish Salmon, placed on a shredded cucumber salad with clams, saffron oil, amaranth and pea dust - which was looked beautiful. It tasted fresh and full of flavour.
Main course was a delicious Rump of English Lamb with Dauphinoise Potato, Nicoise Rataouille, Plymouth Gin Sauce and Wild Thyme Foam. Presentation was spot on and the lamb was cooked to perfection. I couldn't really taste the Plymouth Gin in the sauce but perhaps this is not a bad thing, not being a gin lover!
Dessert was probably my favourite part, an assiette of desserts consisting a White Chocolate filled with Iced Honeycomb Parfait, Billionaire's Tart (like Millionaire's but with added edible gold leaft), Malva Pudding swerved with Blood Orange Caviar and a Sesame Glass Tuille. The Blood Orange Caviar was amazing, drops of Blood Orange juice dropped into calcium chloride so it sets into small (caviar like) roundels - think MasterChef Winner Tim Anderson!
Finally, a selection of petits fours - Pate au Fruit and Macaroons - were served with tea and coffee.
Wow, this lunch looks fantastic, what a treat!
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