We got the power! A very special dinner at Battersea Power Station Control Room A
We have just catered our first event in Control Room A at the historic Battersea Power Station. Second only to Big Ben as the most recognisable building in London, this iconic landmark building is one of the latest additions to the capital’s diverse collection of truly remarkable event spaces, and it just happens to be a close neighbour of ours. In fact, if we were short of a few things we could jog back in 15 mins to collect them!
The Australian British Chamber of Commerce were the hosts of an 80 guest dinner and we wowed them with a menu that celebrated London's local produce and made nods to the rich history of the building itself. From Cobble Lane cured pancetta (made in Islington) and Winslade cheese arancini to Robyn’s Moxton’s Wimbledon smoked salmon served with cucumber and jalapeño chutney, horseradish emulsion, watercress purée, pickled cucumber and sea herbs. We followed that with slow-braised beef cheek, brown butter and lemon thyme pommes mousseline served with roast emperor carrot, gremolata and London Cru pinot noir jus (from Fulham) and ended with a delicious blood peach cheesecake for dessert.
Canapes
Crispy blue corn tostada, sweetcorn and red pepper succotash, chilli and coriander emulsion
Cobble Lane cured pancetta and Winslade cheese arancini, herb emulsion, pickled shallot
Orkney scallop, malt vinegar cultured butter sauce, lemon oil, scraps, sea herbs
Starter
‘Root to leaf beets’
Roast heritage beetroot, golden beetroot gel, seeded cracker, black garlic purée, pickled apple, candied seeds, beetroot leaf oil
or
‘Robyn’s Wimbledon smoked salmon’
Moxon’s lightly smoked salmon, cucumber and jalapeño chutney, horseradish emulsion, watercress purée, pickled cucumber and sea herbs
Main
‘Ox cheek’
Slow-braised beef cheek, brown butter and lemon thyme pommes mousseline, roast emperor carrot, gremolata, London Cru pinot noir jus
or
‘Wild mushroom millefeulle’
Fermented golden girolles, caramelised puff pastry, quince and raspberry vinegar ketchup, cep powder
Dessert
‘Blood peach cheesecake’
Biscuit base, blood peach gel, white chocolate
"This was our first event in Control Room A at the iconic Battersea Power Station, located just a stone’s throw from our own Battersea kitchen. Our menu for The Australian British Chamber of Commerce championed many of our favourite local suppliers: Pancetta made by Adam Brudnowski from Cobble Lane in Islington, Winslade cheese made by Stacey Hedges and Charlotte Spruce in Basingstoke, and smoked salmon from Robyn Moxton from Moxton’s fishmongers and smokehouse in Wimbledon."
Jimmy Garcia
Founder of Jimmy Garcia Catering