Last night Concerto hosted a spectacular dinner at the Natural History Museum for 140 of their key clients. Guests were treated to a private viewing of the Wildlife Photographer of the Year Exhibition during the drinks reception before moving through to the Hintze Hall for the main event.
Create Food and Party Design then delivered an incredible five course dinner complete with matching wines from Vintage Cellars. Showcasing the very best of seasonal British produce, the dinner started with a dish of grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. Next up was Megrim sole, chervil root puree, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course that followed was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. A trio of pineapple was next on the menu consisting of pineapple carpaccio, pinapple granite and pineapple air followed by the dessert of seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet. The whole evening was then rounded off as we were presented with petit fours encased in edible chocolate shells.