Gastronomy London

21/02/2025

Compressed Watermelon, Citrus Marinated Hamachi Crudo, Pickled Fennel, Green Apple, Yuzu

21/02/2025

Mini Ham and Cheese Toasted Sandwich Canapés

19/02/2025

14/02/2025

Caprese salad with basil sorbet

14/02/2025

Happy Valentines Day!

07/02/2025

Battenberg cake originated in the United Kingdom in 1884. It was created to celebrate the marriage of Princess Victoria to Prince Louis of Battenberg. A teatime favourite always to be found on the table at my great-grandmothers house in the 80s.

07/02/2025

Crunchy Asian Salmon, Black Seaweed Rice Cracker, Koshu Ginger Vinaigrette

06/02/2025

St Valentine's Day next week. If you've decided to cook a special meal for your loved one, remember, preparation is key. Need a recipe? Tell us what you are looking for and we will post it on this page.

04/02/2025

02/02/2025

Our new breakfast canape range is sooooo good. Deliveries available from 8am

01/02/2025

Goats cheese curd, pineapple, strawberry and watercress, crumbed walnuts.

01/02/2025

Iberico pork cheek tortellini, smoked bacon ragout, pecorino cheese.
Kinross station lamb, miso cabbage, potato terrine.

30/01/2025

This one is a Jason Atherton recipe. The perfect Amuse Bouche. I made these on Christmas day, but added a little caviar.

Ingredients

For the ‘chips’:

Confit potato

4 large chipping potatoes (such as Desiree, King Edward or Maris Piper)

1kg clarified butter

For the ‘fish’:

Taramasalata

600ml milk

4 slices white bread

1/2 clove garlic

500ml vegetable oil

225g smoked cod roe

1 lemon, juice only

Bronze fennel, to garnish

For the salt and vinegar powder:

100g malt vinegar powder

20g fine, blended sea salt

Method

1. For the confit potato, start by peeling the potatoes and then grate, working quickly or they will start to oxidise and discolour.

2. Next, use a cooking thermometer, heat the butter to around 160C in a pan on the stove. Season the potato and then add to the hot butter, moving around the pan to ensure it doesn’t stick or burn. Fry for 5 to 6 minutes or until almost tender.

3. When the potato still has a slight bite, remove from the fat and allow to cool and drain as much butter away as possible in a colander or sieve over a large bowl. Check the seasoning and add more salt and pepper if needed.

4. Next, place the cooked potato between two sheets of non-stick paper. Press between two trays – you want a 2cm thick layer once the potatoes have been pressed – then refrigerate for at least an hour or overnight if preparing in advance.

5. Once cool and pressed, slice the potato into ‘chips’, 5cm long, 2cm wide and 2cm thick. Deep fry in oil at 180C until crisp and golden. Remove and drain on a tray lined with kitchen paper.

6. Mix the salt and vinegar powder together, then use a little to season the potato, leaving additional for dusting over the finished dish.

7. For the taramasalata, the ‘fish’ element of the dish, blitz the bread, cod roe, garlic and milk together in a food processor and slowly add the oil to the mix little by little to emulsify. Finish with a squeeze of lemon juice.

8. Spoon the mixture into a piping bag fitted with a plain round nozzle, then when ready to serve, pipe three dots of taramasalata onto the confit potato and place a frond of the bronze fennel on each dot.

9. Use the remaining salt and vinegar powder to dust over the top.

30/01/2025

Candied blood orange dipped in dark chocolate and sea salt.

29/01/2025

Later this year we will be launching our 'all things fabulous' website. Everything to enhance the look of your table settings. From exquisite glassware and beautiful bone china, to stunning silverware and luxury table linen.

26/01/2025

Awaken your tastebuds with these delicious breakfast tacos. Filled with delicious and fresh ingredients along with the best scrambled eggs ever- you will want these tasty breakfast tacos every morning! Add crispy bacon, avocado, pico do gallo, coriander or salsa verde.

24/01/2025

Set against a panoramic view of the Thames and City of London, Glaziers Hall is a venue like no other. The perfect contradiction of rich heritage with modern technology and state-of-the-art facilities. Here at Gastronomy London, we can create the ultimate event that will leave your guests with lasting memories.

24/01/2025

Need a little something for your guests? Our take away canape boxes - a curation of your choice canapés in personalised boxes, makes the perfect gift for all occasions.

24/01/2025

Burns night tomorrow. Whether you're elevating your haggis to the next level of fine dining, incorporating it in to a Wellington, using it as a stuffing, or snacking on it as a bon bon, it definitely gets the thumbs up from us.

23/01/2025

Making the most of a quieter January by having the exterior of Arundel House cleaned and various upgrades to the interior. Looking smart.

12/01/2025

This year marks the 265th anniversary of his birth. Who is he?

12/01/2025

Orange Curd Tart

09/01/2025

Bread service is often delivered at the beginning of a meal. In many cases, the bread is the first experience customers have. Bread will set the tone, and the flavour, for things to come. It can be a caterers only chance at a first impression.

07/01/2025

Put on a bit of weight over the holidays? Looking to lose a few kilos? Eating healthy doesn't have to feel like you are missing out. Get creative with your salads.

07/01/2025

Getting hitched this year? Make it a day to remember. We can create your dream wedding and provide bespoke menus to ensure your wedding day is remembered for the right reasons.

31/12/2024

Wishing our followers and customers a very Happy and Healthy New Year 2025.

23/12/2024

New forest mushroom tea to be served with parmesan foam and cep powder. Now to simmer for 6 hours. Recipe courtesy of Jason Atherton.