State Street Halloween cook school

We delivered an amazing experience for State Street Global Advisers, who wanted to nourish their relationships with their top clients.

The evening started with a pumpkin carving competition: 25 people, 25 pumpkins, some very creative pieces of art… and some not so much, but everyone enjoyed it! Of course there was a winner and they took away a bottle of Beyond Boyle Own Label Champagne. They then carried on cooking a fine dining menu constructed from our autumn menu.

Eye Ball Serum on arrival with a Selection of Ghastly Treats
Halloween Champagne Cocktail with Canapés
Halloween Cook School Menu
Witches Nails & Corpse Cysts
Sour Dough and Honey and Hempseed Bread
+++
Anatomy Groul
Pumpkin, Almond and Coconut Soup
+++
Rippers ‘Blood and Guts’ Risotto
Bresse Pigeon with Beetroot and Chili Risotto
+++
Sweeney Todd’s Best
Mutton Pithiver
with Dirty Carrots and Fondant Potatoes
+++
Burk ‘n’ Hare’s Blood-Soaked Brain
Pomegranate and Rum Baba
Glazed with Malt Whisky
+++
Pagan Frivolities
Beyond Chocolates and Amaretti

(29/10/2009 12:16:00)

View all blog entries