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The Brewery showcases its catering prowess with al fresco dinner and foraging dessert

al fresco dinner at The Brewery
On Thursday 31 July, award-winning London events venue The Brewery got the summer season in full swing with a scrumptious evening of feasting and surprises for more than 140 industry professionals.
The Summer Garden Party was a chance for the venue’s food and beverage teams to show their creative flair and use of unusual, seasonal ingredients.


Food director, Tom Gore took attendees on a culinary journey, starting with an al fresco dinner celebrating the best of British produce. The menu consisted of delicious dishes such as:
• Artichoke éclairs
• Orange meat fruit
• Crab terrarium, Japanese custard, cress and coral crisp
• Beef and thyme butter with crispy sourdough
• Te Mana lamb with summer vegetable garden

The Brewery’s Beverage Manager, Will Irvine, paired these dishes with a selection of wines from The Brewery’s carefully curated wine lists. With a mixture of Old and New World wines, the canapés and crab were paired with a high end Marlborough Sauvignon Blanc from New Zealand and a delicate pink rosé from Provence. The lamb dish was served with the latest addition to The Brewery’s wine list, a fully organic Bordeaux-style red blend from South Africa’s premium wine region, Stellenbosch.

For dessert, guests were led down to The Brewery’s Smeaton Vaults to indulge in an edible jungle. With sweet treats hidden amongst trees, chocolate covered bark and a flowing cocktail fountain, people were able to interact with the space whilst enjoying delicious strawberry doughnuts, brownies and fruits. Finally, guests were led into The Brewery’s newest hide away, The Grubstreet Author, where espresso martinis, amaretto sours and gimlets were served by the talented team of mixologists.

Tom Gore commented: “Since taking our catering capabilities in-house last year, The Brewery’s food and beverage offering has gone from strength to strength. The team and I have enjoyed creating personal menus for all types of events and our Summer Garden Party really gave us the chance to show what we are capable of. It was a delight to see everyone engaging with our garden-themed dinner and foraging dessert experience”.

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