Smart Hospitality 5


Smart Hospitality entertained in the stunning and spectacular setting of Kew Gardens, guests enjoyed the very best, enjoying a Champagne and canape reception on arrival followed by a first class dinner in the surroundings of the spectactular Nash Conservatory, an iconic venue, orginally designed for Buckingham Palace and moved to Kew in 1836. We used only the best summer ingredients plus a selction of carefully selected wine and and classic cocktails.



Home cured salmon on blinis with a citrus sour cream

Grilled fillet of Ridings reserve beef with béarnaise sauce

Shaved Gressingham duck ham, rosemary grissini, pink grapefruit jam

Pumpkin ravioli with sage nut butter and crushed amaretti (v)

Basil and feta bread and butter pudding, topped with roast tomatoes (v)



Honey roast fillet of Scottish salmon, horseradish cream, crisp summer baby vegetables, toasted oats

Warm Asparagus and Quinoa salad with truffle vinaigrette, shaved Twineham grange (v)

Beef Carpaccio, mustard dressing, rocket, shaved parmesan and crispy capers

Goats milk curd, summer berries, pickled baby beets (v)



Roasted rump of lamb with braised baby gem lettuce, spring carrots, Jersey royal new potatoes and a light lamb broth

Roast rack of Salt Marsh lamb, baby heritage carrots, grilled polenta, summer pea emulsion and pea shoot salad

Roasted breast of guinea fowl, celery root cream, golden raisins, toasted oats

Poached black bass, wilted spinach, clam and cockle chowder

Roast loin of hake with crab linguini, fennel and apple

Summer pea with broad bean risotto and soft poached duck egg (v)

Roast potato gnocchi, grilled peppers, spinach cream with pinenut crumble (v)



Milk chocolate ganache, raspberries, honeycomb and crème fraiche

Mango white chocolate mousse, sesame tuille

Lychee jelly, pink praline crumb, English rose cream

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