On 8th August, award-winning events venue The Brewery welcomed 140 new and existing clients and agencies to the venue for a showcase focused heavily on their new food and drink offering.
Hosted in the venue’s two summer marquees, the first course was served picnic style with all the elements of the dish being placed on the table for guests to help themselves.
The next two courses were presented in a more traditional service style and comprised dishes including Mackerel with BBQ potato, charred cucumber, apple sauce, chervil, green oil and leek ash as well as Iberico pork belly with pineapple ketchup, parsnip puree, smoked carrots, purple octopus and dill oil.
Once guests had finished dinner they were taken to The Grubstreet Author for dessert and the after-party. The Cutting Room hosted a Champagne and fruit caviar bar as well as a live dessert station which saw The Brewery’s chefs start with an empty table and built it up with sweet treats as guests ate from it.
The Sample Room provided the main bar location in which guests were able to select any cocktail that they wanted, which was then created by the venues expert mixologists.
In The Pasteur Room a dessert canapés bar was set up with chefs personally preparing dishes for guests. This was complimented with a punch bar in which large glass pineapples we’re generously filled with a selection of vibrant and flavoursome alcoholic punches.
Lamb toastie, parmesan and truffle
Enoki mushroom, carrot, pepper, pickled ginger, mooli
Ssamjang, spring onion, walnut, burnt cucumber
Seabass ceviche, squid ink cracker, mojito sphere, lotus root
Mackerel, BBQ potato, charred cucumber, apple sauce, chervil, green oil, leek ash
Sourdough, liquorice or chicken butter
Iberico pork belly, pineapple ketchup, parsnip puree, smoked carrots, purple octopus, dill oil