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Here comes the sun…

Here comes the Sun...

Here at Ampersand we, along with the rest of the nation, celebrated in style when the first real signs of summer began to shine.  Whilst the past month has shown some glorious days (the Coronation Festival being a perfect example), sadly these sunny days cannot last forever - so we are all very grateful that there is one place we can always rely on to provide an instant pick-me-up, warm colours and vivid beauty – our own kitchen.

We thought it was only fair to share with you a couple of dishes that have brought a little sunshine into our kitchen and onto our diners’ plates this summer...

Dishes such as smoked quail breast salad and duck and foie gras baby apple with English asparagus and soft poached quail’s eggs have had us all in a flurry, not to mention our clients at tastings and events. The gasps as this stunning dish is laid before the eager invitees at events from weddings at Kensington Palace to corporate dinners at the Natural History Museum has been music to our chefs’ ears. For us it truly is summer on a plate

Similarly our orchard blackberry and apple panna cotta served on a white chocolate macaroon has been quite the triumph at canapé receptions. However, as the saying goes, "no pain no gain”; this little beauty does not come without a lengthy preparation process for our chefs! First we make the panna cotta which, once turned out of the mould, must be frozen. This is crucial, so that the blackberry puree and the blackberry gel which is poured on top set immediately, producing the gorgeous glossy finish. These are then delicately placed on top of the white chocolate macaroon. The finest blackberry and a tiny spring lemon balm cress are the finishing touches to this beautiful mini masterpiece.
The soft macaroon combined with the pop of the blackberry puree as you bite in has made these a sure-fire summer hit.

The First Garden Party of the Summer!
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