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Food Show caters to luxury weddings and events organisers at Engage19!

Tuesday, November 19, 2019 - 12:00

Engage! is a wedding and events business summit like no other, held at the world’s top resorts. In October 2019 Engage19London brought together the best in the luxury events industry for 3 days of inspiration and opportunity, with powerhouse speakers, curated content and intimate experiences with the leading lights of the industry.

Presented by Historic Royal Palaces and Rosewood London; this was a once in a lifetime experience.

On Thursday 31 October 2019, final day of Engage!19 London, Food Show were completely thrilled to be asked to cater for the event finale lunch at Hampton Court Palace. For centuries, Hampton Court Palace has boldly and magnificently played host to gala celebrations, festive banquets, and historic meetings. England’s most famous kings and queens, from Henry VIII and Anne Boleyn to William III and Mary II, dazzled audiences of ambassadors, courtiers, cardinals, artists, and dignitaries with the grandeur and majesty of Hampton Court.

King William III intended this long, oak-panelled room for his personal use, before deciding to display an awesome set of ‘cartoons’ by the Renaissance master Raphael. Guests enjoyed a beautiful exclusive luncheon amongst 17th-century copies of Raphael’s originals, as well as views of fountains and colonnades in the courtyard below.

Attendees enjoyed blush pink drinks under 4 beautiful archways of beautiful rambling roses and twinkling glass globes, taking reference from the Palaces’ Rose Garden; with a selection of canapés including Nutbourne yellow heritage tomato caprese salad with burrata, basil & tomato; Forman’s organic smoked salmon tartare; foie gras in mandarin jelly sphere with gold dust; Iberico ham Pata Negra cups, vintage Pedro ximenez glazed fig & gorgonzola picante and Aubergine umami with wasabi & pickled shimeji.

Guests were then called to a magnificent three-course lunch designed and prepared by our Partner & Chef Director of Food, Max Uyanik.  A starter of sous-vide cooked scallop with yuzu fluid gel & apple tartare followed by Masion Peyriguet maze-fed chicken from head to toe with summer truffle, wood sorrel & Arbois foam.  To delight both the eye and palette our English Rose dessert was served a mini trio of chocolate, carrot and fruit cake served in an edible milk chocolate pot with an edible rose.

A sublime finish to a spectacular luncheon at Hampton Court Palace.