We recently hosted another rather fabulous party for the lovely folk over at Matthew Clark…This time, a Christmas party! I know this may seem a little keen in October, but us folk who work in events have to have our Christmas parties early so we can make sure we have time for all your Christmas parties! And if we’re honest, we love the festive season so why not start it early!

For this event, Matthew Clark wanted a hearty, winter menu, without being too closely linked to traditional festive food. We came up with a menu of tasting bowls to kick off the festive season. To give you a flavour (excuse the pun!) of what we served… think harissa spiced prawns, served with avocado & pickled cucumbers and crispy romaine lettuce leaves… Tarragon braised beef in a delicious, full-bodied cabernet red wine jus, served with hot, buttery, roasted baby new potatoes… Roasted butternut squash toasts, served with creamy ricotta and a mouth-watering, homemade roasted chestnut pesto. And yes, we also served pigs in blankets! No Christmas party would be complete without these surely?! Afterwards, for a little bit of light-hearted fun, we served spiced gingerbread men.

As always, the party went off in style, with great music, great food and a showcase of new and exciting drinks – no shortage of delicious cocktails at one of these parties! It was a really great way to bring to a close the series of events we have done for Matthew Clark over the summer and has definitely got us looking forward to the festive season!

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