One of our highlights of 2016 was the incredible experience of serving dinner to 180 guests in The Nave of Bristol Cathedral in September.
Much more than just a fascinating building, Bristol Cathedral, founded c. 1140 by prominent local citizen, Robert Fitzharding, is a fine example of a hall church and is a centre of Bristol’s history, civic life and culture.
Working in association with Alastair Currie Events, our Executive Head Chef, Tom Green, developed a seasonally inspired menu fit for such a stunning setting. Guests were treated to a Champagne reception on arrival before being seated at beautiful, candlelit tables.
For the main course we served a roast Guinea fowl breast and confit leg with crushed Cornish potatoes, sprouting broccoli & blackberry sauce. Whilst vegetarians were treated to a beetroot, spinach & Sharpham spelt filo parcel with spiced roast cauliflower and crushed Cornish new potatoes.Dessert was our, now signature, rhubarb panna cotta with pistachio praline and homemade Turkish Delights followed by tea, coffee & herbal infusions.
Naomi Miller of Bristol Cathedral commented, “THANK YOU so much for all your hard work – we have been inundated with people saying what a wonderful time they had.”
Hopefully 2017 will see us back working in this iconic Bristol building.
Images courtesy of Anna Barclay.