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.
peas & broad beans, gremolata, pea shoots & Viola
basil mayonnaise, pickled cucumber, nasturtium leaf & flowers
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….
35ml Patron silver
15ml St germain elderflower
15ml Lime husk Cordial
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.
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
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”
50ml Patron Silver
70ml Grapefruit juice
15ml Lavender syrup
Garnish: lavender salt
Method: Place all into a cocktail shaker, shake for a minute, then strain over ice
ALL THE SYRUPS ARE HOME MADE
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.
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.