Seasoned hosted a fund-raising dinner for the Woodland Trust to mark the centenary of the First World War
The event was held at Langley Bottom Farm in Epsom, Surrey; a former World War I training site for troops and saw us prepare a fabulous three course meal for 30 guests which included CEOs of Fortune 500 companies and ‘high net worth individuals’ to raise funds for four World War I centenary woods.
Guests were invited into the woodland where they were presented with welcoming drinks of champagne, rhubarb gin & tonic, ginger beer and an array of freshly made classic British drinks, accompanied by canapès consisting of Parma ham & rabbit rondel with nettle pesto polenta, mushroom fungi on toast topped with borage flowers and savoury parsnip & carrot cake topped with rosehip chutney.
To begin the dining, Seasoned served a quintessentially British menu with a twist, which celebrated local, seasonal and home-grown produce.
Guests were given wooden plates made from the raw materials from the site and were free to enjoy the ‘sharing street party’ starter, which included favourites such as pulled pork pies, canned ‘bully beef’, beetroot consommé served in mini milk bottles, sorrel leaf & broad bean Scotch eggs and ‘old fashioned’ tin loafs including walnut & date, multigrain and sea salt & rosemary.
We then served a main course of Duo of beef, mini suet pudding, slow cooked fillet, woodland mushroom purée, baby heritage carrots, baby onion rings, nasturtium leaves & bone marrow just alongside a vegetarian option of mixed wild mushroom Wellington, lemon thyme parmesan cannelloni filled with smoked goats’ cheese mouse, uprooted baby beets & squash velouté to pour.
Dessert followed, an impressive white chocolate sphere filled with apple compôte, vanilla crumble, English raspberries & toffee sauce to pour served from ration tins.
Guests then gathered around the flag pole to pay their respects with a minute silence in memoriam of the sacrifice soldiers made.
The event finished around a campfire where guests were presented with campfire snacks including home-made sweets, Jaffa cake macaroons, white chocolate & rosemary fudge and a variety of flavoured marshmallows such as sherbet lemon, bubble gum & cherry cola as well as beverages of Ovaltine & Horlicks.
All food was served from eclectic vintage china to accentuate the street party theming which reflected the time period.
“I know I said it on the night, but I cannot say it enough – just Wow!!
What you and your team delivered for us was beyond spectacular, it was everything we had in our dreams for the evening, with an additional 50% magic sprinkled on top. You thought of everything, the attention to detail was superb, and the service and support was fantastic. I cannot thank you enough for making it so special.
I tried to say it to your team on the night, but please do pass on our thanks and compliments, they worked so hard.”
Charlotte Johnson, Major Gifts Programme & Events Manager