Recipe for success

With temperatures soaring Chevalier Event Design Food operations director Bonnie May looks at which tasty treats would make the ideal summer menu

At this time of year it is imperative to take advantage of the wonderful produce available. Light summer dishes with stylish and innovative serviceware are the order of the day as planners want to create memorable events with a twist.

Guests like to relax as serene waiting staff glide among them offering a variety of food. This is a good alternative to buffet stations as guests can enjoy the event around their own timetable rather than when dinner is served.

For summer dishes, crunchy vegetables with a lime dressing in individual shot glasses, bacon rosti with maple syrup served on cool slate tiles, shredded chicken and mint noodle salad in white porcelain bowls, banoffee shots, green tea tiramisu on hand-crafted spoons or rhubarb with elderflower jelly in delicate espresso cups are just some of the exciting dishes that suit the summer sun.

To accompany the food we firmly recommend two fantastic cocktails. The first is the Elixir of the Sun. Elixir, often meaning "vital spirit", is the perfect name for saffron-infused U'Luvka vodka mixed with a little dry Oloroso sherry, which creates a drink as golden as liquid sun.

Our other recommendation is a "Chambles", a delicious combination of Bernard Brémont champagne and Red Bull.


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