Our first big festive bash of December is a regular client of 11 years.
Every year he holds a special event for some 250 Cambridge graduates in his very large London penthouse suite. We come armed with 12 waiting staff plus Chef.
When the guests arrive they are served hot punch, which is in fact a signature recipe of the host himself. The punch is accompanied by a selection of festive canapés (from our recipes).
Rather than a traditional Turkey Banquet the “piece de resistance” this evening is a Heriot whole fresh salmon and trimmings. At least it started off whole but ended up as a large empty dish.
The evening continued with dancing to a selection of classic tracks from the 1970’s and 80’s. Guests maintained their cool with a Heriot Bar providing a selection of drinks throughout.