Guests enjoyed canapés including teriyaki king prawn lollipops with black and white sesame and a ginger and chilli syrup, lobster, pancetta and saffron open club sandwiches and Moroccan chicken, preserved lemon and crispy chick pea cones.
They then sat down to a four-course dinner created by head chef Steve Land, with a starter of textures of sweet corn with smoked almond, a fish course of flame roasted mackerel, coriander emulsion, crispy squid and shiso, and a main of beef wellington.
Desserts were served in the Pudding Room, were the event was rounded off with coffee five ways by Coffee Real.
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