Blue Strawberry, the luxury event caterer based in the heart of London, began the busy month of November at Hampton Court Palace, catering The Tusk Conservation Awards for over 290 guests.
The set up inside Hampton Court Palace before guests arrived
The Tusk Conservation Awards, in partnership with Ninety-One, commemorated its tenth year by bringing together guests from around the world to celebrate African-based conservation leaders and wildlife rangers who significantly impact wildlife and communities in Africa. Special guests included Patrick Mavros, a distinguished African jewellery designer, who designed trophies for the prize-winners; and HRH The Prince of Wales, who presented the trophies to Achilles Brunnel Byaruhanga of Uganda and Ian Craig of Kenya, winners of the annual Prince William Award for Conservation in Africa.
Ras al hanout and garlic roasted cauliflower, apricot, mint and coconut yoghurt
Photography credits: William Reavell
As one of only a handful of Crown Accredited suppliers across the Historical Royal Palaces (HRP), the Blue Strawberry team created a flavoursome menu drawing inspiration from their Autumn Winter 2022 menu collection. Pre-dinner canapés were fresh and bold, with dishes such as the seabass ceviche; breaded cayenne and garlic terrine, with corn and maple mousse and spiced peanuts; smoked duck, sweetcorn hobnob, black garlic and mushroom. Dinner included the vegan garlic-roasted cauliflower marinated in ras al hanout, a spice blend originating from North Africa, served with apricot, mint and coconut yoghurt (pictured above); or a beautiful cannon of British lamb, plated with artichoke puree, pressed shoulder, and watercress. Following the mains, guests made room for the dessert course – an almond blancmange, topped with pear, salted almonds, caramelised crumb and a punchy five-spice caramel (pictured below). Singer Katherine Jenkins performed for guests following the dessert course, which certainly made for an unforgettable Tuesday evening.
Almond blancmange, pear, salted almonds, caramelised crumb and five-spice caramel
Photography credits: William Reavell
Georgina Shryane, Head of Events at Blue Strawberry received glowing feedback throughout the night with guests praising the food and entertainment. Shryane shares, “It’s always great when guests take the time to share with us their love for our menus – it is such a critical part of any event. We are delighted all of the guests at Hampton Court Palace finished the evening glowing with lovely memories of this special event.”
Blue Strawberry partnered with Pinstripes & Peonies, a London-based luxury wedding and events florist who created intricate centre-pieces from reusable plants, and AV specialists White Light, who created a warm, welcoming ambience for the evening.
Georgina Shryane also said, “At Blue Strawberry, we take pride in catering for events at the forefront of driving change for the better. The Tusk Conservation Awards has been hosting this ceremony for many years, and we were thrilled to work together in celebration of its 10th anniversary.”
For further information please contact Blue Strawberry: hello@bluestrawberry.co.uk