Green finger food? And a whole lot more at the Garden Museum
Last month we delivered our first event in the stunning surroundings of The Garden Museum, a venue we've wanted to partner with for some time.
The Garden Museum explores and celebrates the art, history and design of British gardens and their place in our lives today. Housed in the deconsecrated church of St Mary-at-Lambeth on the South bank, at the heart of the museum is a sheltered courtyard garden designed as an "Eden" of rare plants. All of this combines to create a venue that is unique with it's blend of elegance and natural beauty, surrounded by lush gardens.
It was amongst these beautiful, living, surroundings that we delivered a three course dinner for 40 guests of a Canadian resourcing company.
We served guests some of our very favourite dishes from 'The Ten Mile Tomato Tree’ laden with cherry tomatoes stuffed with stracciatella (made by our friend Simona at her Latteria in Acton) and wild garlic pesto through to our hugely popular edible garden dessert station complete with chocolate soil, chocolate plant pots, meringue toadstools and basil moss.
Canapes
'The Ten Mile Tomato Tree’ - Stuffed cherry tomato, stracciatella, wild garlic pesto
‘Acton Ricotta and London bees’ - La Latteria ricotta, chilli and orange fermented hot London honey, seeded cracker
‘Summer Squash 99’ - Black pepper waffle cone, summer squash puree, candied squash seeds, mizuna cress
‘Peas, Greens and Goat tartlet’ - Fresh pea and broad bean, rosary goats curd, mint and lemon dressing, filo cup
‘Summer Roll’ - Szechuan vegan halloumi, green pepper and mango fresh spring roll, mint and purple basil
‘Prawn Pop’ - Crispy prawn and gochujang bon bon, coriander emulsion, pickled pink ginger
‘Sea Bass Ceviche’ - Wild sea bass, tiger’s milk, bric pastry, wasabi mayo, green tobiko
Hackney Gin Cured Salmon East London Liquor gin cured salmon, blood orange pearls, lemon gel
Starter
‘Tomato Gazpacho’ Heritage tomato, black fig vinegar dressed cherry tomatoes, basil emulsion, La Latteria primo sale, baby courgettes, wildflowers, sunflower seed tuile
‘Just Peachy’ Compressed peach, pea mousse, smoked almond dukkah, tendril shoots, preserved lemon and hierba buena, samphire, fresh pomegranate
‘King of the Sea’ XL Orkney scallop, Cornish seaweed and lime butter, new potato crisps, monks beard, roe gunpowder, served with seaweed and shell infused brioche, baked in the shell
Main
‘Summer Gnocchi’ La Latteria whipped lemon ricotta, toasted gnocchi, fresh peas and broad bean, white sprouting broccoli, gremolata, candied sunflower seeds
‘Cod and Courgette’ Wild Cornish cod and heritage courgette ballotine, courgette puree, purple olive, Fontodi olive oil crushed pearl potatoes, chive emulsion
‘Sirloin and Salsa Verde’ Cumin and pepper crusted sirloin of beef, charred roscoff onion, leek ballotine, green chilli and lime salsa verde, aged tallow rosti
Dessert
Edible Garden Dessert Station:
Colombian espresso and chocolate parfait, chocolate soil, tempered chocolate plant pots, meringue toadstools, basil moss, dulce de leche, raspberry gel
“You may have driven past this venue many times and had no appreciation of what’s inside, which is a beautiful celebration of all that’s great about British gardens and why we love them so much. My edible garden dessert station just had to be served on this occasion.”
Jimmy Garcia
Founder of Jimmy Garcia Catering