Alex Walkenshaw and Sarah Trusler

It was our privilege to provide this lovely couple with a seasonal and chic menue for their "midsummer dream wedding with famous friends" held at The Queens House, National Maritime Museum.

Start
Assiette of fresh asparagus ravioli
with a salad of asparagus and quails eggs
and chilled asparagus Vichyssoise

Main
Confit and breast of duck
on smoked garlic mash
with wilted greens

Dessert
Fresh vanilla pod panna cotta
and summer berries



OK Magazine, 13th July 2009 

2010 Food Manifesto

Only a few days to go until new year, a new decade, a new start? Let me take this opportunity to reflect and write down my thoughts on the new food rules that will govern us in the twenty teens. 

Bring back the beef: The naughties were the decade of duck and guinea fowl, its time to get back to great British basics - the best of what we have and beyond.

Let your supper sing: It's time to ditch the shots, the skewers, those omnipresent spoons... classic, elegant, white china is the new way. It's time to focus on the content not the vessel.

Mind your manners: Every menu sends a message and the world is moving forward (or back) into fine dining. Serving guests bangers and mash is no longer a witty statement, in the twenty teens it's practically an insult.

Know who to trust: Entertaining less often means getting it right so important. When the stakes are high, don't risk your reputation on anything less than the best - the best people, the best food, the best venue. Find a trusted advisor and use their contacts wisely. 

Waitrose Magazine - The Professionals

Five experts come to the aid of the party - yours. It's a big once-a-year occasion and you'll want to get it right.

(I was asked for my opinion for their Christmas season edition magazine, here it is)

When organising a party, think "less is more". People often try to get clever and complicated - and then can't deliver. Concentrating on quality elements is key. With drinks, don't offer too much choice, but be sure to have something for everybody.

Soft drinks should reflect the alcoholic drinks in every way: colour, look and glass - so it isn't obvious who is not drinking. With mulled wine, make a separate batch by the same method, but with low-alcohol wine, it should taste the same. Find a low-alcohol alternative beer too.To make a soft cocktail, mix Bottlegreen Ginger and Lemongrass cordial with sparkling water and a stick of lemongrass to stir. Schloer also does a lovely sparkling red grape, elderberry and clove drink.