Blue Strawberry Wows Guests with this Year’s Hottest Wedding Showcase

Bridal fashion show at Kensington Palace

Historic Royal Palaces selected Blue Strawberry once again for this year’s most talked-about showcase at iconic Kensington Palace. The evening featured an exhilarating range of menus exploring 2019 gastronomic trends at four uniquely styled ‘Chef’s Table’ experiences – highlighting Blue Strawberry’s innovative approach in moving away from a more traditional sit-down dinner format.

Ceviche Station

Ceviche Station

150 wedding planners and influencers rushed to sample highlights from Blue Strawberry’s incredible dinner menu in an informal and sociable format before foraging for miniature desserts in an English wildflower ‘valley’.

Blue Strawberry chefs on the Salmon Station

Blue Strawberry chefs on the Salmon Station

Guests began their culinary journey with stylish canapés served in the Palace’s ornate Cuppola Room before moving to the Pavilion for the main showcase event, where they were invited to watch the intricacies of plating dishes from a seat at one of the stylish counters.  Once diners had sampled the exquisite dish, complemented by a beautifully paired wine, they eagerly made their way to another station where further talented chefs were at work.

Welcome reception in the Palace

Welcome reception in the Palace

Dancers and singers entertained guests throughout the evening from a breathtaking central floral installation with gold walkways, which also hosted an ethereal bridal fashion catwalk show. The models made way for Blue Strawberry’s magnificent desserts which were placed into the floristry installation. Guests were delighted to become part of the set and discover a multitude of colourful miniature puddings.

Foraging Desserts Station

Foraging Desserts Station

Stuart Jenkins, Managing Director at Blue Strawberry and Table Talk
“We have been overwhelmed with exceptional feedback from guests as they had the chance to see our talented chefs in action first-hand, ask questions about cooking techniques and the ingredients selected – before enjoying the many dishes being served. 

Artichoke Station

Artichoke Station

The spectacular dessert station ended the showcase on such a high note! People love to feel that they have discovered something hidden – particularly if that ‘something’ is a delicious dessert!

We are incredibly proud to be an Historic Royal Palaces cross-palace supplier, which is testament to our highest quality menus and impeccable service. We are thrilled to have been a part of such a magical event that will be remembered by the industry for many years to come.”

Event Menu Details…

Scallop ceviche, soy and parmesan velouté and lime

Scallop ceviche, soy and parmesan velouté and lime

Ceviche Station Scallop ceviche, soy and parmesan velouté and lime
With a muted gold counter and sleek black features, this station’s dish was light and fresh – featuring Scottish scallops alongside global flavours and cooking techniques. High in umami rich ingredients, (parmesan, garlic, soy, sake) and balanced by the acidity of lemon zest, the invigorating ceviche was accompanied by Dr. Burklin-Wolf Riesling 2017, as it is crisp, clean and dry.

Goosnargh duck breast, roasted cauliflower purée, bitter chocolate, pot roast parsnip

Goosnargh duck breast, roasted cauliflower purée, bitter chocolate, pot roast parsnip

Duck Station Goosnargh duck breast, roasted cauliflower purée, bitter chocolate, pot roast parsnip
Executive Head Chef, Richard Gynn, ran this popular station which showcased exquisite duck, selected from award-winning Swainson House. The duck and caper jus worked in perfect harmony with the vegetables, seasoned by the bitter notes of 100% Valrhona chocolate and pickled chicory. The Sommelier selected Burgundy Hautes Côtes de Nuits ‘Dames de Vergy’ 2016 it features ripe, dark cherry notes – a classic pairing with duck. With a nod to the palatial surroundings, the station featured classic wedding styling with cornflower blue accents and intricate glassware.

Confit of Scottish salmon, mixed pickles, rye bread crisps, keta, roast salmon dashi

Confit of Scottish salmon, mixed pickles, rye bread crisps, keta, roast salmon dashi

Salmon Station Confit of Scottish salmon, mixed pickles, rye bread crisps, keta, roast salmon dashi
A twist on a classic smoked salmon sandwich, this pretty dish was presented on a subtle grey smoked mirror counter with transparent elements and pale blush napkins to echo its delicacy. It featured the very best British salmon, rich cream cheese and dashi, all balanced by pickles, samphire and sea purslane, and accompanied by St. Véran 2016, Château de Fuisse – an unoaked Chardonnay with a fresh citrusy finish.

Textures of artichoke, truffle and Bix cheese

Textures of artichoke, truffle and Bix cheese

Artichoke Station Textures of artichoke, truffle and Bix cheese
This stylish station evoked an exclusive after-dinner ambience with its dramatic monochrome treatment with just a hint of sparkle. Designed by Development Chef, Euan Peach, to be the ultimate luxury late-night comfort food, the artichoke was the star of this dish (Jerusalem and globe, prepared three ways), accompanied by broccoli puree, Wiltshire truffle, melting triple cream cheese and a sublime crumble. The Sommelier selected Chablis 1er Cru 2016, ‘Vau de Vey’ Domaine Tremblay Marchive, due to its crisp ripe fruit with a clean mineral edge.

Champagne and white peach jelly with gold leaf

Champagne and white peach jelly with gold leaf

Dessert Station
Nestled beautifully amongst the foliage were Ilanka chocolate bars with fresh berries and gold leaf | Calamansi lime cylinders with fresh meringue and yoghurt | White chocolate aeros with kaffir lime and maple | Salted butter and Earl Grey fudge | Miniature ‘apples’ | White chocolate and Summer truffle ‘Forrero Rocher’. Mini martini glasses were filled with Champagne and white peach jelly with gold leaf and mixologists served refreshing ‘G&Tea’ cocktails – Gin, green tea, mandarin, lime and Thai Basil.

Kensington Palace

Kensington Palace

Showcase Event Partners
Venue – Historic Royal Palaces; Floristry – Hayford & Rhodes; Production – Wise Productions; Furniture – Great Hire; Stationery – Ananya Cards; Entertainment – Sternberg Clarke; Photography & Videography – By Lumiere; Bridal Fashion Show – The Wedding Gallery and partners.

Photography credit – By Lumiere

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