Blue Strawberry Venue Re-Accreditations & Historic Royal Palaces Crown Accreditation

Crown Accreditation

Having recently announced impressive new venue listings, we were thrilled to be re-accredited at numerous prestigious venues, which included our Crown Accreditation at Historic Royal Palaces.

Stuart Jenkins, Managing Director
“We feel honoured to continue these valued partnerships with our incredible venues – and to receive the very highest accolade from Historic Royal Palaces, with our Crown Accreditation, is a clear endorsement of Blue Strawberry’s excellence at all levels.

Our relationships with venue teams across the board are hugely important to us as a company. We work hard to ensure that we provide an imaginative, high quality offer which is relevant, engaging and appealing to the marketplace. I am delighted to be able to say that these efforts, coupled with boasting the industry’s finest team, ensures our position as London’s leading event caterer.”

Historic Royal Palaces – Crown Accreditation
Having been bestowed with Crown Accreditation when this award was first introduced, Blue Strawberry is proud to be entrusted with creating show-stopping events across all HRP venues – Tower of London, Kensington Palace, Banqueting House, Hampton Court Palace and Kew Palace.

The highest of recommendations, the Crown is a further validation of Blue Strawberry’s unparalleled gastronomic offer and their expertise in delivering highly polished complex and short-notice events.

One such recent example of this was the glittering event on 8 April for 578 guests at Kensington Palace (the largest corporate event ever at the venue) which saw us set up dinner in the King’s Gallery, Queen’s Gallery, Cupola Room, Privy Chamber, the King’s Drawing Room and the Pavilion.

Following a welcome reception with Champagne, canapes, mini-meals, guests enjoyed an indulgent 3 courses of Lobster, Beef Wellington and Apple Tatin (full event menu below), before an enthralling concert by Duran Duran.

Liz Young, Head of Events at Historic Royal Palaces
“We are so excited to reveal our new supplier lists, welcoming many new names as well as maintaining some fantastic existing relationships. We are committed to providing clients with versatile suppliers who can deliver innovative and exciting options for events at our iconic heritage venues and are looking forward to working with all of our suppliers to continue to host the most spectacular events!”

A Wealth of Prestigious Venues
We are delighted to have been retained at other prestigious venues which include Science Museum, National Portrait Gallery, Kew Gardens, Somerset House, Tate Britain and Tate Modern.

Photography Credits
Madison Phipps, By Lumiere, Holly Clark, Noah Two By Two, Kew Foundation

Kensington Palace Event Menu Monday 8 April 2019

Canapes included
Crusted tuna with black olive, pistachio and papaya salsa
Slow cooked butternut squash, pumpkin seed pesto, baked cheese mousse
Baked scallop, parmesan and soy butter, fresh lime and coriander

Mini meals included
Roast seabass, lemon and artichoke purée, crushed Jersey Royals and olive oil
Three cheese arancini with chargrilled artichoke and truffle mousse
Coq au Vin served with rosemary roast potatoes or mash

Food Stations
Carving station –Hot roasted turkey served with cranberry sauce and stuffing balls,  Roast beef with horseradish and jus, Belotta jamon with summer vegetables, Lamb chops, rosemary sable with salsa verde and truffled mash
Seafood station – Tartares: Salmon, yellowfin tuna and scallop ceviche, Prawn cocktail crab in shells, lobster tails and claws

Dinner
Amuse Bouche
Green salad with whipped goat’s cheese, walnut praline and chargrilled Wye Valley asparagus
Starter
Butter poached lobster tail, tempura claw, lobster bisque with lemon and chives, truffled barbecue potato mayonnaise, watercress and hazelnut purée
Ricotta stuffed tempura courgette flower, courgetti, broad bean hummus, rye crisps
Main Course
Dry aged Scottish beef Wellington, truffle butter pomme purée, foie gras, roasted bone marrow and port jus, truffle shavings
Roast seabass, potato terrine, watercress purée, broad beans, asparagus and parsley jus
Portobello mushroom wellington, truffle butter pomme purée, wilted spinach and port jus, truffle shavings
Dessert
Apple and thyme tart tatin, chocolate marquise, clotted cream and golden raspberry sauce

Late Night Snacks
Truffled 3 cheese grilled sourdough with caramelized onion, Truffle parmesan French fries in paper cones, Shakshuka terracotta bowls with pitta crisps, Chicken hummous shawarma in wraps