It always gives us the greatest pleasure when a planner asks us to be part of their team again and even more so when we can also reunite with a previous client. This was just the situation we found ourselves in when Lucy Attwood asked us to design and deliver the menu for a 50th birthday party at the majestic Allerton Castle in North Yorkshire.
We were briefed to create a menu of pre-dinner canapes to be followed by a three-course plated menu with a modern Asian influence. The menu needed to be elegant but not too fancy and bring a contemporary feel to a traditional setting. We knew that timings were important as there would be a lot of entertainment on the night so each dish was carefully considered before making the selection for the tasting. Hopping on the train to York in early September, just two months before the event, we couldn’t wait to see the castle and the kitchens!
After a wonderful afternoon tasting with Lucy and the client in Borough Market later that month, we had our menu and in just a few weeks we would find our team on the road and trains to York.
The set up for the party lasted three days and whilst the TFI team mainly focused on the action that would take place inside the castle, Lucy’s team of suppliers battled on through unprecedented amounts of rain to build a phenomenal marquee and stage set that would be revealed after dinner. The finished result was a testament to Lucy’s eye for design and detail, simply stunning.
Guests gathered in the Great Hall where the canapes and flowing Champagne set the stage for the first of the evening’s performances and family speeches. Seared tuna, sesame, pickled wasabi and yuzu, Crispy seaweed tacos with rare beef and Scallop & prawn dumplings, chilli soy & coriander were the perfect introduction to the dinner menu that followed.
Touching tributes to the birthday girl lingering in the air, family and friends were called to dinner under the glowing chandeliers of the Ballroom. We served an elegant starter of Sea Bream carpaccio, salsa verde, pickled cucumber & olive oil, sliced almost to order by our sushi master. To follow, Baby chickens with yuzu miso, tenderstem broccoli & sesame dressing and to finish a dark chocolate pot dotted with vibrant matcha meringues and an almond and cocoa crumb.
The TFI team now retreated to the wings as the hidden cabaret lounge was revealed and the Strallen’s cast took to the stage, the incredible performances that followed brought the best of the West End & Broadway to Yorkshire. A standing ovation shortly followed which was perfect timing for a quick interval in the Great Hall. Refreshing mini basil sorbets served with a lemonade foam were circulated with perfectly muddled mojitos, helping to maintain the electric energy that filled the castle. Overhead a mesmerising aerial acrobatic performance drew the attention away from the marquee which was now being transformed into a nightclub.
Just one final curtain call for the chefs remained and at midnight melting cheese toasties with a herby crumb were sent to the dancefloor to help keep the revellers on their feet until the small hours.
Service over, we took our bow and nervously awaited the critics reviews (see below)!
Throughout the night the food, drinks and entertainment came together to celebrate a wonderful client and her 50 years amongst family and friends. The party was a tour de force with all suppliers pulling out all of the stops. It was an honour to be part of the team and will certainly go down in the TFI hall of fame.
Location: ALLERTON CASTLE, YORKSHIRE
Guests: 120
Staff crew & performers:100
Event type: 50TH birthday with gala dinner
Menu highlights:
- pre-show nibbles: Rare beef taco, crispy seaweed
- MAIN ACT: Baby chicken, yuzu miso, tenderstem broccoli
& sesame dressing
- FINAL CURTAIN: Dark chocolate pot, dehydrated matcha meringue
& almond cocoa crumble- INTERVAL: Basil sorbet & lemonade foam
- ENCORE: Cheese toasties WITH HERBY CRUMBS
Organiser: lUCY ATtwood eventS
Catering: The Food Initiative
Front of house staffing: Splendid
Entertainment: STRALLENS
PRODUCTION:INGENIUS
flowers: hart company
LAMPS: tdc Cordless Lighting
Photography: Mark Nicholson
