The London Kitchen
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NEWS

25.04.2016

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New Summer Menus

If you haven’t yet seen this year’s new menus, you’ve been missing out! This year our chefs have created wonderful new dishes, all made using carefully-sourced, seasonal produce. Take your pick from any of these new dishes for your next event.

Apple n Rhubarb, Rhubarb and Apple Crumble with Honeyed Yoghurt Served in a Mini Casserole Dish

Apple n Rhubarb, Rhubarb and Apple Crumble with Honeyed Yoghurt Served in a Mini Casserole Dish

Chargrilled Tuna Nicoise, Haricot Verts, Charlotte Potatoes, Sun Blush Tomatoes

Chargrilled Tuna Nicoise, Haricot Verts, Charlotte Potatoes, Sun Blush Tomatoes

Bowl Food

Our bowl food menus include delicious hot dishes like lemon cured sea trout and skirt steak with triple-cooked chips and Béarnaise sauce. But it’s not all Best of British – for something different try our Chicken Massaman served with fragrant coconut rice, or Kurobuta Pork with pineapple fried rice and sweet pickled red onions. View the new menu.

Champagne Poached Peaches, English Raspberries, Rose Water Sorbet and Crystallised Rose Petals

Champagne Poached Peaches, English Raspberries, Rose Water Sorbet and Crystallised Rose Petals

Braised Beef, Braised Shin of Beef with Horseradish Mash

Braised Beef, Braised Shin of Beef with Horseradish Mash

Canapés and Manapés

Impress guests with seafood delicacies like our langoustine claw cocktail with keta caviar pearls and dill, or tuck into comforting and flavoursome bites like our mini chorizo Scotch eggs with tomato jam. Our canapés and manapés may be miniature, but they’re always big on flavour. View the new menu.

Beetroot Macaroons Filled with St Maure Goats Cheese  v3

Beetroot Macaroons Filled with St Maure Goats Cheese

Beef Fillet Served with Dauphinoise Potatoes, Charred Leeks, Orange Carrots, Wilted Spinach and a Red Wine Jus

Beef Fillet Served with Dauphinoise Potatoes, Charred Leeks, Orange Carrots, Wilted Spinach and a Red Wine Jus

Con-Fed Chicken Wrapped in Pancetta Served with Charred Spring Leeks, Thyme Fondant Potatoes, Honey Glazed Carrots and White Wine and Mushroom Veloute

Con-Fed Chicken Wrapped in Pancetta Served with Charred Spring Leeks, Thyme Fondant Potatoes, Honey Glazed Carrots and White Wine and Mushroom Veloute

Lunches and Dinners

Planning a seated lunch or dinner this year? Look no further than our luxurious and indulgent menus. Starters include beetroot cured salmon, cider ham hock and parsley terrine and truffle beef carpaccio. For mains, try our rump of Welsh lamb with lamb croquette and creamed Dauphinoise potatoes, or lavender-glazed honey glazed duck breast with grilled fennel, soft peaches and salsa verde fregola. View the new menu.

Cromesqui of lam shoulder with a Courgette Flower and a Nicoise Dressing

Cromesqui of lam shoulder with a Courgette Flower and a Nicoise Dressing

English Chargrilled Asparagus with a Warm Poached Egg and a Chive Hollandaise Sauce, Topped with Crispy Pancetta

English Chargrilled Asparagus with a Warm Poached Egg and a Chive Hollandaise Sauce, Topped with Crispy Pancetta

fruit jelly

fruit jelly

Vegetarian options include wild mushroom and Colston Basset pithivier, with spinach and parsley sauce, or pea and broad bean risotto with a quenelle of truffle goat’s cheese with fresh mint and basil. And of course we haven’t forgotten puddings – chocoholics will love our chocolate and orange fondant with sticky toffee ice cream, orange gel and chocolate shavings! View the new menu.

Heritage Tomato with Pickled Beetroots and Truffle Whipped Goats Cheese with Toasted Seeds and Rye Croutons

Heritage Tomato with Pickled Beetroots and Truffle Whipped Goats Cheese with Toasted Seeds and Rye Croutons

Wine List

We have also launched a brand new wine list, full of brilliant wines chosen to complement our new dishes. Raise a toast with one of our champagnes, and take your pick from a huge range of white and red wines to accompany your event catering.

Lavender Honey Glazed Duck Breast, Served with Grilled Fennel, Soft Peaches and a Salsa Verde Fregola

Lavender Honey Glazed Duck Breast, Served with Grilled Fennel, Soft Peaches and a Salsa Verde Fregola

Kurobuta Pork, Braised and Caramelized Pork Belly, Pineapple Fried Rice and Sweet Pickled Red Onions

Kurobuta Pork, Braised and Caramelized Pork Belly, Pineapple Fried Rice and Sweet Pickled Red Onions

Lemon Cured Sea Trout

Lemon Cured Sea Trout

Langoustine Claw Cocktail with Keta Caviar Pearls and Sprig of Dill

Langoustine Claw Cocktail with Keta Caviar Pearls and Sprig of Dill

Meantime-Cured Sea Bass Ceviche, Candy Apple Puree, Shaved Fennel and Walnut Salad

Meantime-Cured Sea Bass Ceviche, Candy Apple Puree, Shaved Fennel and Walnut Salad

Pea & Broad Bean Risotto Served with a Quenelle of Truffle Goats Cheese with Fresh Mint and Basil

Pea & Broad Bean Risotto Served with a Quenelle of Truffle Goats Cheese with Fresh Mint and Basil

The London Kitchen is the capital’s leading event caterer. Follow our blog for the latest news from our team, as well as plenty of foodie tips. 

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