Claridges and a first rate performance.

On Wednesday evening at The Academy of Culinary Arts Annual Awards of Excellence Dinner Martyn Nail, Executive Chef at Claridges, and his team delivered an outstanding evening of quality food, timing and service. Catering for 230 guests, they timed the delivery of each course perfectly and subtlety, including a tasty tournedos of Aberdeen Angus beef with Burgundy jus, pea puree, morels and creamed potatoes. After our main course, napkins were taken away before dessert and then the doors were opened to the adjacent room revealing a stunning selection of 14 different desserts. At you will see in the picture, this really was a star performance, with so many attractive choices. The Kanraku, consisting of baked cheesecake layer, cold cheesecake layer and an orange yuzu compote was delicious and smoothly matched with Mumm Demi Sec NV, whilst the Macaroon A La Rose consisting of an almond macaroon, rosewater mousseline cream, raspberries, lychees and rose petal was sublime.
A memorable evening which also reminded you of the art deco influence at Claridges.