A stylish central London conference venue for meetings, events and entertaining
RT @Chef_Gui: Custard with crispy pastry, cinnamon ice cream, raspberry Easy Food #handjevents @41pp #dessertt.co/mS6FHXV3UU
4 days ago
We don't do shop bought gnocchi #handjevents #homemade #fresh @ Academy of Medical Sciences t.co/uMbAa1zi6z
11 days ago
@ShaliniAA Hope to see you again soon!
16 days ago
RT @ShaliniAA: Great food, service, day and location for a team session @41PP yesterday. V.pleased and will definitely use again
16 days ago
Lovely meeting @LavenderGreen0 and thanks for the beautiful flowers! t.co/CoRV4JvEyW
23 days ago

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Recipe of the month: Banana Mousse

Will says: “When it comes to hot days, the only dessert on my mind is Banana Mousse. When I was in Sao Tome and Principe, West Africa, I had a Sous Chef who created a very basic traditional recipe that looked and tasted like banana mousse. Now here is the clever part, there was no gelatine involved in the process instead he used a fine puree from a local leaf. I have refined the recipe to enable everyone to enjoy this recipe at home. Enjoy!”

Minutes to Prepare: 10
Number of Servings: 4

Ingredients
2 tbsp milk
4 tsp sugar
1 tsp vanilla essence or 1 pod
1 medium banana cut into quarters
1 cup plain low fat yogurt
1 banana cut into slices

Method
1.Place milk, sugar, vanilla and quartered bananas into a food processer and blend for around 15 seconds at high speed until smooth.
2. Add the yogurt and blend on a low speed until mixed together.
3.Chill in the refrigerator 
4.Spoon into 4 small dessert dishes and garnish with sliced bananas.

Click here for more recipes from Will

Do you have a question for Head Chef Will Carvalho? You can email Will directly if you like.

Click here for more information about menus at 41 Portland Place

Click here to get to know 41 Portland Place's Head Chef Will Carvalho