The Blue Strawberry team wrapped up 2022 with an incredibly busy December. From bespoke menus which featured dishes from all over the world to canapés, lunches and dinners created with ingredients sourced from sustainable UK suppliers, December topped off an incredible year that the team proudly celebrated.
Over the course of only three weeks, the Event Managers, Chefs and operations teams catered for 22 events serving over 5400 guests. One evening saw the team at three separate venues – Trinity House, Two Temple Place and Science Museum, serving over 1500 guests.
One of the most popular mains from the Autumn Winter 2022 menu collection, which featured on many of the guest’s menus, was the IPA-raised Welsh wagyu beef cheek served with baked celeriac, swede and shallot. As December typically comprises of winter weddings and Christmas parties, this dish, along with exquisite vegetarian and vegan alternatives, was the perfect fit to please any guest. Blue Strawberry Chefs are always highly selective when procuring ingredients. The wagyu beef is sourced from Alternative Meats, a female-owned butcher based near Shropshire, close to the Welsh border, which promotes fantastic quality and variety in each of its cuts. Ensuring the use of responsibly sourced and premium ingredients sets Blue Strawberry apart and keeps clients returning for more, time and again.
IPA-raised Welsh wagyu beef cheek served with baked celeriac, swede and shallot
Image credit: William Reavell
Amid all the event planning, the team also volunteered at Nordoff Robbins, the UK’s largest music therapy charity. The group handed out mince pies and mulled wine to over 600 guests who attended the 2022 carol concert in Chelsea and watched headliner Nile Rodgers perform on stage. Blue Strawberry has been proud to support Nordoff Robbins for over 20 years.
The Blue Strawberry team at Nordoff Robbins
As the business looks to continue to support local charities and initiatives, the team are set to volunteer in February with Healthy Living Platform, a food-based charity in Brixton. They will provide over 200 people with freshly prepared hot meals in a 'Warm Hub' – a welcoming space offering fun activities and signposted support services for families needing to alleviate energy bills. This event includes the first of many initiatives the team has planned for 2023 as part of its broader corporate responsibility strategy.
Though January is often a time for companies in the hospitality industry to take a breather after a busy festive season, Blue Strawberry is ramping up for what is set to be its biggest year yet. The Spring Summer 2023 menu collection, which will be revealed soon, is innovative, responsible and a true testament to imaginative high-end gastronomy – something the company strives to uphold in every aspect of its business. The team is also rapidly expanding to keep up with its exciting growth journey and the high demand for luxury events in 2023. Recent hires include new Head Chef Dean Hoddle-Smith, former Executive Chef at Silverstone; Marketing Manager Lyndsay Summerhill, who will oversee brand development and growth; and a new Event Stylist who will support the Event Managers in designing some of the most luxurious and show-stopping events across the country.
Clem Lowery, Sales Director at Blue Strawberry, shares: “2022 was an exciting year for us. Our Event Managers and Chefs worked around the clock to deliver on every event. This year, with the expansion of our team and the development of new innovative menus, we’re ready to bring even bigger experiences and an elevated level of creativity to events around London.”
To stay up-to-date with Blue Strawberry’s events, receive a sneak peek into menu development and gain exclusive access to recipes such as those developed by Michelin-trained chefs, be sure to sign up for Blue Strawberry newsletters and get in contact with the team to learn more.