The grand, Grade I listed Holburne Museum in Bath was the perfect venue for the Winter Graduation Dinner hosted by Prince Edward, the Earl of Wessex as the University of Bath’s Chancellor.
A favourite venue of ours for weddings, private parties and corporate events, we have recently partnered with the Holburne Museum to produce a unique menu to match their Silver Light and Shade exhibition.
The Graduation Dinner started with drinks and canapés in the Davidson Gallery on the first floor, with time for our 51 guests to take in the exhibitions on show. Guests were then treated to a creative, contemporary seasonal menu by our head chef John in the beautiful Brownsword Gallery.
The winter seasonal salad was carefully constructed with ten separate ingredients expertly combined, producing a mouth-watering range of textures and flavours. The level of craftsmanship and eye for detail each ingredient received meant that every taste was unique and played on all the senses. Beetroot was cured and lightly blowtorched on one side to create the bitterness, pickles added for acidity, super seeds roasted in amino acids for umami, shallots dipped in salted stock syrup for a dehydrated, crisp texture and orange zest was blanched for a sweet finish.
Our main course, a sea bream, lemon and chervil risotto, was zesty and vibrant. Cured cucumber was compressed overnight, with rocket oil lightly drizzled as a finishing touch.
A refreshing clementine, vanilla & ginger cheesecake encapsulated the winter theme and nicely rounded up the evenings indulgence just a stone’s throw away from Bath’s famous Pulteney Bridge.
The event, food and seasonal atmosphere were all very well received and the location proved to be perfect for His Royal Highness on the run up to Christmas.
If you would like to find out any more information or are thinking of organising a similar event, please give Katie a call on: