Potting the perfect dessert for a corporate event in the Terrace Suite

2013-11-04 13.51.16

When a pharmaceutical company arranged a dinner for various members of the medical profession, our chef created a very special dessert to ensure that their meal ended on a high.

Before they were called to dinner, the 90 guests were treated to a guided tour of the Gardens, resplendent in the vibrant colours of early autumn.

Their event took place in the Terrace Suite, a graceful setting for a dinner, with its domed ceiling and traditional decoration, which can seat up to 190 on round tables or 156 cabaret style. It is reached through the Arid House, home to our cacti collection, a stunning entrance and great way to end the guests’ tour.

Dinner began with a salad of Worcestershire black pear and stilton, served on a bed of green salad with balsamic dressing. For their main course, guests received West Country lamb served two ways. A croquette of slow braised shoulder of lamb was accompanied by roast rump and a cassoulet of beans with tomato and tarragon jus. Vegetarians enjoyed artichoke and asparagus risotto with pan fried baby vegetables.

These two beautiful dishes were followed by the chef’s visual pièce de résistance, a dessert of “edible earth cakes”, which was accompanied by Fairtrade coffee and a selection of teas. He had created this dish following consultation with the client, who requested a dessert that would tie in with the setting and had been inspired by a dish they had seen at a craft fair.

The charming dessert incorporated mousse and edible soil, presented in a flower pot and topped with a sprig of rosemary. It certainly made an impression, and guests were delighted to find that it looked as good as it tasted.

The event ran smoothly from start to finish and when the events team caught up with the organiser after the dinner, they found that the client was thrilled, guests had had a great time and loved the setting, and the special dessert was a very big hit!