Chelsea Flower Show week 21st May – 25th May

21 May 2019

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For the whole week of Chelsea flower show we created a special flower menu that was inspired by the CFS specifically for this week. It was a tremendously busy week and all the guests enjoyed the flower themed menu as well as the flower decorated bar. All the amazing fresh edible flowers, shoots and various cresses were supplied to us by Nurtured in Norfolk, a supplier of mine based in Norfolk. You would have seen a post from me earlier in the year at the end of March. For the bar we partnered with Patron Tequila to bring a little spirit into the bar. All the cocktails were tequila based with an added floral addition. The menu was garnished with the most colourful edible flowers.

Menu:

Ricotta 

peas & broad beans, gremolata, pea shoots & Viola 

 

Crab 

basil mayonnaise, pickled cucumber, nasturtium leaf & flowers

 

Poached Cod 

Saffron & apricot, confit fennel pickled rose 

 

Courgette & Pistachio Risotto

courgette flower, pansies, Elderflower & Lavender pannacotta, poached cherries 

 

You can now also recreate the delicious Patron cocktails in your own home…. 

 

THE COCKTAILS 

FLOR SPRITZ

35ml Patron silver

15ml St germain elderflower

15ml Lime husk Cordial

Soda water

Glassware Highball glass or gin balloon glass

Garnish: Mint sprigs & nasturtium flowers

Method: Pour in cordial, elderflower, then add the patron, and top up with soda, add the mint & nasturtium flowers. 

DILL DAISY

40ml Patron Silver

15ml Martini Ambrato

125ml Dill lime-ade

Glassware : Highball

Garnish: Dill sprigs and pansies

Method: Place the dill lime-ade, Martini Ambrato into the glass, add ice, mix in the silver patron & garnish with the dill & pansies

 

CORN COB CHAMPAGNE COCKTAIL

50ml Patron Reposado “ anejo”

25ml Fino Sherry

20ml Corn cob champagne syrup

Glass: Lowball

Garnish: Lemon twist and yellow rocket flowers

Method: Place the fino sherry, champagne syrup into the glass, add the ice then stir in the Patron Reposado “ anejo”

LAVANDER PALOMA

50ml Patron Silver

70ml Grapefruit juice

15ml Lavender syrup

Glassware: Highball

Garnish:  lavender salt

Method: Place all into a cocktail shaker, shake for a minute, then strain over ice

 

ALL THE SYRUPS ARE HOME MADE

LAVENDER SYRUP

0.5 cup sugar

2 tbsp lavender

Combine sugar and lavender with 0.5 cup water in saucepan over medium heat ; cook until sugar is dissolved, 3-5 minutes. Let steep for 20-30 min, strain, discard lavender, set aside to cool. Keep refrigerated for up to two weeks.

 

LAVENDER SALT

1 tsp dried lavender

1 tbsp Maldon sea salt

Combine the lavender and salt in a small dish. Rub a grapefruit slice around rim of the glass and deep the rim in salt to coat

 

CHAMPAGNE CORN COB SYRUP

1 cup white sugar

1 cup water

1.2 ltr flat Prosecco or Champagne

3 leftover corn cobs

3 cardamom pods, cracked

Place all ingredients in medium-sized pot and bring to a boil.t urn the heat down and simmer for 30 minutes. Pass through a fine sieve into a container with a sealable lid and refrigerate.

 

LIME SKINS CORDIAL

15 lime sklns

3 cups sugar

2.5 cups water

75ml lime juice

Take the waste lime skins , approx 15, from juicing, place all the ingredients into a pan, simmer for 30 min on the stove, let it cool before straining the lime skins from cordial. Bottle and keep refrigerated.

 

BATCH DILL LIME-ADE

4 cups water

1.5 cups caster sugar

Small bunch dill + a large pinch of dill seeds 

1/2 cup lime juice 

Place all in a medium saucepan, place on a low heat for 20 min just to get some dill flavour, then chill, place into bottle and keep refrigerated.