The award season is well and truly upon us! From the Golden Globes in January, the BAFTAs and the Brits in February to the Oscars next month, celebrations are taking place across the world to mark 2017 achievements.
Catering for awards events can be notoriously difficult. With speeches that often run over and guests getting up and down from their seats to collect awards and congratulate and commiserate others, getting the food to the table can be just as much of a challenge as catering for such a large audience!
Here at Barton House, we were delighted to host the Collegiate Annual Awards last night. Collegiate offers luxury accommodation to students in some of Britain’s finest university towns.
Sponsored by Veuve Clicquot, the famous orange branding was complimented by stunning floral arrangements and decorations designed by the Collegiate in-house team.
After a champagne reception, guests made their way to the Garden Room for a three course meal designed by Executive Chef, Tom Sherry.
To start, guests enjoyed roast scallops, chorizo, piquillo pepper rouille, textures of Romanesco, affilia cress and citrus dressing. Whilst scallops are a great dish when cooking for large numbers due to the fact they require minimal cooking, timing is crucial as if they are overcooked they become tough and rubbery. Tom recommends searing or pan-frying as the best method because this adds colour without overcooking. Cooking them in batches, so as not overcrowd the pan, helps the caramelisation process. For this dish, Tom used salty chorizo, to compliment the sweet scallops and used Romanesco to add texture.
For main was Beef Wellington, celeriac puree, glazed baby carrots with pine nut crumb, panache of baby vegetables and thyme jus. The wellington was made with a mushroom duxelle and just a hint of truffle, as this can overpower the dish. Before cooking in the oven the meat was cooked ‘sous vide’ (otherwise known as a water bath) this keeps the beef tender. Served with a celeriac puree which adds a great earthiness to the dish, the carrots were cooked with a pine nut crumb for texture.
An organic lemon tart was a refreshing way to end the dinner. Tom used Burford brown eggs which add a wonderful colour to the pastry. Using only organic lemons to pack the dessert full of flavour, it was finished with a pistachio praline and marinated berries.
So if you’re looking to organise an Awards event, take the stress out of the process and work with the experienced Barton House team! To discuss your requirements, please contact us on firstname.lastname@example.org.
With special thanks to Claire Williams photography