Our team were at the Royal Hospital Chelsea last night for a luxurious dinner within the venue’s brand new space: Wren House.
Guests were welcomed with a drinks reception, where they tucked into decadent canapes such as Rosemary Skewered Marinated Spring Lamb with a Pea and Mint Dip, Marinated Scallops Served on a Spoon with Salsa Verde and Crisp Pancetta, Langoustine Claw Cocktail with Keta Caviar Pearls and Sprig of Dill and Enoki Mushroom Wrapped in Mouli with Pickled Ginger and Wasabi Powder.
Guests were then seated for a three course meal, beginning with a starter of Meantime-Cured Sea Bass Ceviche, Candy Apple Puree, Shaved Fennel and Walnut Salad with a Lemon Vinaigrette, or Heritage Tomato with Pickled Beetroots and Truffle Whipped Goat’s Cheese with Toasted Seeds and Herbed Focaccia Croutons.
The main course was Lavender Honey Glazed Duck Breast Served with Grilled Fennel, Soft Peaches and a Salsa Verde Fregola, or Spinach and Ricotta Ravioli Served with Broad Beans, Toasted Pinenuts and Shaved Parmesan with a Mint Beurre Noisette.
Indulgent desserts were the perfect way to round off the meal. Guests enjoyed Prosecco and Berry Jelly with a Lavender Shortbread, and Three Chocolate Mousse with Walnut Brittle and Vanilla Ice Cream.
All specially invited guests were given a Bertie the Bulldog complete with Chelsea Pensioners Uniform.
Profits from venue hire at the Royal Hospital go towards securing a future for the heritage site and help fund care for the Chelsea Pensioners who live there.
Wren House is a brand new venue for 2016. The space offers a more intimate dining venue for up to 40 people seated and up to 60 people for a standing reception. It has direct access to the South Grounds and Figure Court which are ideal for outdoor drinks receptions.
To find out more about hosting your next event at Wren House, please get in touch.