Blue Strawberry at Kensington Palace
Blue Strawberry was on hand to help a private client celebrate their 50th birthday in style at Kensington Palace. Guests arrived at the Orangery to be greeted with champagne and canapés, these included Blue Strawberry seasonal favourite trout ceviche with avocado sorbet and pickled pink radish. While guests chatted and toasted the birthday girl, Blue Strawberry and Simon Lycett were putting together the finishing touches in the Orangery which had been dressed with a spectacular array of flowers, inspired by the look of a wild meadow.
Blue Strawberry’s talented team of chefs prepared a sumptuous two course menu starting with fillet of Scottish venison on toasted brioche, sautéed chestnut mushrooms, honey and parsnip purée, potato wafer, carrots and rich Burgundy jus. Guests enjoyed speeches from friends and family while they dined on a dessert of Valrhona chocolate with passion fruit cremeux, milk chocolate macaroon, passion fruit sorbet and white chocolate mousse. Meanwhile Blue Strawberry were busy orchestrating the transformation of the reception marquee into a lounge area for after dinner cocktails. Funk band Payback provided entertainment for the evening and Blue Strawberry kept energy levels up with cheese boards, cocktails and an espresso machine, all served from the stunning marquee!
Photos by Adrian Pope