Over the last few months the chefs at Moving Venue have been hard at work creating their new Spring Summer menus, and what better way to introduce these dishes than to invite members from both their accredited and exclusive venues to come and enjoy them during an exclusive evening at Illuminate at the Science Museum.
Focusing on sustainability, Moving Venue sent invites printed on plantable wildflower paper welcoming guests to event. On arrival, guests were greeted with Nyetimber sparkling wine and a ‘Lavender lemonade’ mocktail as they looked out across the panoramic views of South Kensington. Exquisite canapés were circulated including ‘Ash rolled goats cheese, caramelised fig, artichoke leaf (v)’ and ‘Pea guacamole, kohlrabi, burnt lemon, pumpkin aioli, flowers (vg)’.
Using sheer curtains, they created a circular dining area which was completely encapsulated by flowers, foliage and the sound of birdsong. The dining table was set in a unique X shape, with canopies of flowers provided by Pinstripes and Peonies, which set above each table creating an intimate setting.
The Head Chef, Alistair Riley introduced the first dish ‘Lettuce, Squash, Caesar’ which was paired with a de-alcoholised wine, Torres Natureo Muscat from Catalunya. This course was based on one of their new bowl food items.
As each course was served, the lighting changed through a production created by White Light Ltd to compliment the colours and presentation of the dish. A video showcasing the event highlights can also be viewed:
The second course ‘Pea, Elderflower, Raisin’ was served with a delicious Sauvignon Blanc from Argentina. The third course is one of their most sustainable dishes on their new menu. As they strive to be true champions of British sourced fish so they are making Mackerel sexy! Introducing ‘Mackerel, Mussel, Pangrattato’, this went perfectly with their Cotes de Provence Rose.
For the fourth course, they created an adaption of one of their main courses, ‘Lamb, Rhubarb, Beets’ which guests could choose to pair with either a New Zealand Pinot Noir or a Spanish de-alcoholised wine. To ensure all guests experience the same quality from their events whether they are drinking alcohol or not, they are looking forward to de-alcoholised wines becoming a key element at Moving Venue events, and what better place to launch this than by pairing them with these new dishes.
The fifth and final course was introduced by Head Pastry Chef, Davide Piva who has created a wonderfully sustainable and perfectly delicious dessert called The Sunflower. This features lemon madeleine sponge, lemon cremeux, sunflower praline, toasted sunflower, rice crispy sable.
Coincidentally, the Sunflower is also the national flower of Ukraine and with this in mind they are supporting Action Against Hunger’s Ukraine appeal by making a donation. In addition to this, with every event that chooses this dessert over the spring and summer season, they will donate £1.00 on behalf of each guest. If you would also like to contribute, please visit www.actionagainsthunger.org.uk/ukraine-appeal
This spectacular evening was brought to a close with tea and coffee flavoured petit fours, which were served from the MV floral masterpiece.
Moving Venue can’t wait to start preparing these dishes in some of London’s most unique venues for your events.