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3 dinners in one night - the @41PP team rise to the challenge!
Last Monday night saw us facing the challenge of hosting 3 separate private dinners at 41 Portland Place. All three clients expected the best food and service and the team couldn’t wait to take on this operational and logistical challenge.
Chef Will’s shopping list included some amazing hand dived scallops from Scotland, the best Lamb and beautiful Guinea Fowl sourced from British farms by our butchers and a colourful medley of fresh fruit and vegetables.
With three dinners taking place, service required nothing but military precision from our army of chefs and serving staff.
First out of the kitchen were two delicious starters of goats cheese with poached pear and guinea fowl and ham hock terrine served to guests in the Laurie Landeau Room. With no time to rest, Chef Will sent out a main course of roast wild salmon with pancetta puy lentils with baby beetroot to the Landeau guests, while at the same time kicking off a birthday dinner in the Ann Rylands Room with starters of hand dive scallops with samphire and coral sauce plus quail with red onion tart and figs.
With barely chance to catch their breath our hospitality team made their way to the John Newsom-Davis Reception Room with starters of goat’s cheese and red wine poached pears for a dinner of one of our major corporate clients. Meanwhile it was back to the birthday meal in the Ann Ryland’s Room for Chef Will as he plated up a main course of rack of lamb with chantenay carrots, ratte potatoes and lamb jus, hotly followed by corn fed chicken with fondant potato and baby leeks for the diners in the Reception Room.
The evening finished with a decadent fanfare of deserts including chocolate and raspberry delice and lemon tart with vanilla mascarpone making their way to satisfied diners in each of the three rooms.
Luckily all menus had something in common - the Petit Fours of almond and kirsch cherries frangipane and white and dark chocolate lollypops!
Chef Will and the team ended the evening exhausted, but pleased with a job well done as diners left with stomachs full and faces smiling from the evenings culinary delights.
