The menu
InterContinental London Park Lane is delighted to be supporting this year’s ttgluxury Seminar which promises to provide food for thought in creating and maintaining success in luxury travel.
Complimenting this prestigious event, executive chef Paul Bates has created a delectable menu to kick-start the day from breakfast right through until afternoon tea. His team of expert chefs will serve a seasonal Halloween feast throughout the event using ingredients derived from sustainable sources.
As a champion of sustainability, Paul Bates sources produce for the hotel from local suppliers that adhere to fair production, processing and trading of food. From outside-reared meat and fairly farmed fish to free-range eggs, freshly cut vegetables and hand-picked fruit, Paul’s ingredients truly are a sustainable triumph.
The full ttgluxury Seminar menu includes:
Breakfast
Banana and sultana buttermilk muffins
Black cherry Danish pastries
Pumpkin and sunflower seed granola
Chocolate croissants
Sweetcure bacon and free range egg sandwiches – Made by chef in the room
Gravid lax on rye bread – sliced in the room.
Pineapple, mango, watermelon, strawberries
Mid-morning break
Almond brioche croutes
Chocolate pastry twists
Bubble and squeak mini bowls
Smoked salmon and lobster kedgeree
Cumberland sausages
Whole fruit bowls of Apples, Pears, Clementines, Bananas
Fruit juices and smoothies
Lunch
Passed bowl food
Grilled sole on saffron mash, chorizo and anchovy butter
Breast of pigeon with crushed celeriac, elderberry jus
Pork fillet on apple Dauphinoise
Buffet
Whole roasted halibut, stuffed with langoustine and savoy cabbage
Slow cooked Navarin of New Romney lamb, baby onions and garlic
“Buddles farm” cauliflower and pumpkin casserole
Parsley potatoes
Chilled Sirloin of Casterbridge beef, horseradish mayonnaise
Hand raised pork pies, mustard and piccalilli
Honey glazed ham, gooseberry chutney
Shredded chicken, grain mustard mayonnaise, pumpkin and sun flower seeds
Marinated Capricorn goats cheese, figs and asparagus
West Mersea oysters, shallot and sherry vinegar dressing
South coast cockles and whelks, vinegar and black pepper
Individual palm heart and artichoke salad, baby gem lettuce
Steamed potato and green bean salad
Tomato and red onion, basil dressing
Seasonal leaves with herbs and shoots
Shaved fennel and granny smith apple, cider vinegar
Barley “cous cous” courgettes and aubergines
Desserts
Individual lemon meringue pies
Nutmeg custard tart
Late season raspberry and blueberry vacherins
Chocolate torte, walnut and coffee cream
Black cherry bakewell tart
Warm individual fudge bread and butter puddings
British and Irish cheese with fruit chutney and whole wheat crackers
Chocolates and fudge
Afternoon tea
Traditional fruit cake
Toasted crumpets, butter and strawberry compote
Cup cakes (prepared and decorated in the room by Pastry Chef)
Traditional sponge cake
Chocolate, fruit and candies
