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Royal recipe

For the Foreign Secretary’s Funeral Reception for Her Majesty Queen Elizabeth II at Church House, Executive Head Chef Rob Gathercole and the team of Lambeth Palace used UK products for 95% of the menu.

Louise Donovan, Director of Events and Hospitality at Lambeth Palace, mentions some highlights of the dishes we were privileged to serve at Church House on this solemn occasion:

• Roasted Scottish Salmon, Lemon; Dill Mashed Potato, Shaved Pickled Fennel, Salsa Verde; Crispy British Samphire

• Braised Scottish Beef, British Carrot; Ginger Puree, Light Jus; British Parsnip Crisps

What is worth noting about the menu is that it was as seasonal, fresh, and local as possible. The dishes were prepared with Loch Tay line-caught Scottish Salmon, Scottish beef from Aberdeen, samphire from Cornwall, and parsnips from a farm in Kent.

Louise Donovan, comments: “Traceability is key within our products and all our suppliers are reviewed quarterly.”

And for anyone interested to learn about the statistics for the event, here are some numbers:

• We served over 10,000 food items.

• The white wine that was served was from the cellars of Lancaster House from the Chapel Down vineyard.

• We served 12 canapes, 4 bowl food options plus catering for 500 protection officers.

• It took 145 catering staff and chefs to deliver an event of this scale.

Louise adds:

“It was a huge honour to be part of this day and we are unlikely to ever see anything on this scale again.”

For more information please do get in touch via our contact form or give us a call on 020 7390 1590 to discuss your event


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