The London Kitchen made its debut at the Fashion Fringe, where Donatella Versace named the winners of the annual competition to find new cutting-edge design talent.
First out on the catwalk of this season’s canapés was the classic smoked salmon on buckwheat blini with crème fraiche and Sevruga caviar. Next up, the stunning gravelax of tuna on toasted sour dough was given a fierce twist with the addition of a pistachio salsa. The front row was wowed by the elegant tea-poached chicken with cucumber chutney in a filo cup, followed by a model canapé of shredded ham hock on crostini with Pommery mustard and sweet piccalilli, and size-zero jacket potatoes with crème fraiche and chives. The show’s finale was dark chocolate cups filled with tiramisu.
The seasonal menu was designed not only for its seasonal credentials and innovation, but also because the ingredients are sustainable and low impact, sourced from the best suppliers.
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