From seed to saucepan – Laurent-Perrier and St Ermin’s Hotel come together to launch Secret Garden DinnersMay 11, 2017
In partnership with the St. Ermin’s Hotel, Laurent-Perrier presents a sparkling series of Secret Garden Dinners.
On selected dates throughout May and June, including during the Chelsea Fringe festival as well as Chelsea Flower show, these special dinners will take guests behind the scenes with a glimpse of the hotel’s brand new, working “roof kitchen garden”.
Overlooking the Westminster skyline diners will start with a glass of La Cuvée and canapés followed by an inspired ‘home grown’ four-course tasting menu below at The Caxton Grill.
The menu is available from £150pp, expertly paired with Laurent-Perrier champagnes throughout. Book here or scroll below for further information on this fantastic evening.
On arrival at the impressive Grade II listed property, guests will be escorted to the St. Ermin’s working rooftop for an introduction to Executive Head Chef, Alexander Boyd’s ‘seed to saucepan’ project.
The perfect spot from which to enjoy champagne and canapés, the garden’s pretty decked area has been opened exclusively for the Secret Garden Dinners.This will be followed by an exquisite four-course taster menu in the Caxton Grill, showcasing the roof garden’s finest, fresh produce and quality local ingredients.
Guests can expect to enjoy dishes including confit salmon and langoustine with courgette, tomato and beetroot dressing, boneless rack of lamb with baby carrots, wild mushrooms and broad beans and dark chocolate and strawberry mousse. These will be perfectly paired with Laurent-Perrier’s fine cuvées including Cuvée Rosé, Vintage and Laurent-Perrier Demi-Sec.
On the roof kitchen garden, Executive Chef Alex Boyd and his knowledgeable team have cultivated ingredients such as tomatoes, peas, courgettes, broad beans, spring onions, French beans, potatoes, olives, clementine, strawberries, apples, plums, raspberries and blackberries – as well as an extensive herb garden – have been slotted between the existing structures of the Victorian buildings’ rooftop.
In specifically designed beds, pots and even a greenhouse, they provide fresh seasonal produce for the Caxton Grill year round and an important source of pollen for the hotel’s 350,000 resident Buckfast honey bees.