HAPPY BIRTHDAY ISES, 15 TODAY!

HAPPY BIRTHDAY ISES, 15 TODAY!

Sadly we missed out on the shenanigans at Gilgamesh last month but never mind because we are catering for the highly anticipated ISES 15th birthday tonight and we plan on making it extra special.

Not only will we be transforming our triumphant canapé cup 2015 entry (00Heaven) into a giant birthday cake, we will be rolling out 2014s winner (The Hunter’s Gathering) and two of the contenders for this year’s entry will be circulating the room as well. All feedback is welcome and appreciated as we would love to beat our good friends over at Eden to the hat-trick in 2016.

In additional to the above, we have transformed our newly launched fine dining menus into bowl food portions for tonight’s special occasion, so it’s safe to say that all stops have been well and truly pulled out to celebrate our friends’ big day.

The anticipation has been too much for some #eventprofs, who have been in touch asking about tonight’s menu, so we thought we would give you a little teaser…

CANAPÉS
The Hunters’ Gathering – Winning Canapé of the Square Meal Canapé Cup 2014: Smoked venison with wild mushroom, celeriac and truffle puree, pancetta, fresh blackberry and a sweet Rioja jus collected in a crisp potato basket

00Heaven – Winning Canapé of the Square Meal Canapé Cup 2015:
Chocolate delice on a salted caramel and chocolate crackling base, baileys mousse with fresh strawberry, chocolate soil and honeycomb, finished with dehydrated strawberry

Seared peppered mackerel, sweetcorn fritter, cauliflower coral

Honey glazed pork belly, black pudding, toasted mustard seeds, sour apple puree, apple crisps

Coconut and coriander dhal on a poppadum, green mango and coconut

We will keep the bowls a secret for now, something should be left to the imagination ;)… see you tonight!

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Posted by Mark Maher

Mark Maher
I spent most of my youth hanging around the kitchen in our family restaurant ‘Boulevard.’ I was always intrigued by food and how it’s prepared to enhance different flavours and then presented immaculately. I feel privileged to be in the position to be able to work with my family everyday, planning, organising and delivering exceptional events with outstanding food.

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