The boardroom at SK Chilled Foods’ head office was recently transformed into a fine dining restaurant for some VIP guests.
The guests, from the food industry, were invited to the ‘Wellington House’ restaurant to enjoy food cooked by our development chefs. The VIPs sat down to a nine-course meal following a tour of SK’s food production sites.
The menu, which was designed to showcase the talents/experience of the development chefs was as follows:
Mini crab croquettes, truffle mayo, crispy kale
Parma ham, buffalo mozzarella and basil wraps, rocket pesto (V)
Mini goat’s cheese and caramelised shallot tartlets, pickled baby beets (V)
Warm pea veloute, lobster reduction oil
Ham, egg, chips, peas, piccalilli mayo
Slow roasted beetroot & smoked horseradish cream with linseed cracker (V)
Lobster ravioli, lemon & chive
Wild mushroom ravioli, cep & truffle veloute
Salt-aged fillet of beef, tongue & cheek, celeriac two ways, beef tea
Confit of monkfish & summer vegetables, tomato & basil consommé
Cauliflower pizzette, Mediterranean vegetables, sweet & sour red pepper sauce (V)
Black pepper & maple caramelised pineapple, coconut & lime yoghurt
Assiette: Tonka bean crème brulee; rosemary parfait & honey roasted peaches; strawberry & mango lasagne
Cheese, fruits, chutney, biscuits
Coffee & Petit Fours
Jeremy Faulkner, Managing Director of SK Chilled Foods, said: “Our chefs have worked with the likes of Gordon Ramsay and Marco Pierre White, and have vast experience, so this was an opportunity for us to showcase their talents to our guests.
“Converting our boardroom into fine a dining restaurant was a unique experience for our guests and staff, and it made a very positive impression.
“The food that was served would not have looked out of place in a Michelin-starred restaurant.”