End of summer BBQ

Mackintosh’s was delighted to be asked to organise one of our private client’s annual end of summer party in Strand on the Green. Our brief was to create a relaxed atmosphere with BBQ food whilst bringing to life every inch of their house and gardens.

Guests arrived to the smell of the chefs cooking the butterfly lamb studded with garlic, anchovy and rosemary in the front garden and were  greeted by Mackintosh’s staff with a warm smile and a tray of pink champagne.  To make the most of the beautiful garden and highlight the elegant statues and plants inside the garden wall, we use a liquid canvas instead of a formal marquee structure.

This meant there were no walls covering up the garden plants and gave an added feel to ambience. The tables were dressed with lawn green tablecloths, aconite yellow napkins, as well as alternate green and amber Royal Scott water glasses. The centre pieces were tall vases filled with apples and leaves overflowing, nightlights with groups of apples and lemons were at the base which finished it to perfection.

Just before the guests were asked to take their sits, they enjoyed twenty minutes of an operatic duet accompanied by our client’s baby grand.  Guests were then invited into the garden for a 3 course sit-down with a Mackintosh’s twist – The starter was a Caesar salad with over-sized garlic  croutes,  warm anchovy dressing , pickled anchovies, pancetta wafer, baby basil and parmesan crisp served in a martini glass.

For the main, each guest was served a plate of grilled pumpkin fondant, blistered marinated cherry vine tomatoes, bar-marked green bean and leek tower with smoked foam and then offered a selection of:

• Butterfly pink lamb leg studded with garlic, anchovy and rosemary.
• Tamarind, ginger and chilli glazes boned chicken thigh, fried rice noodles and chilli salt.
• Wild boar chipolatas, honey and wholegrain mustard and madeira glaze.
• Bar marked portobello mushrooms with broad bean and truffle puree and toasted brioche and mint crumb.

To finish they had a trio of strawberries:

• Strawberry Cambridge cream, strawberry shortcake and strawberry, elderflower and mint cooler shot.

After dinner the guests were delighted with the opening of the lime green lit bar which served draught lager, champagne and wine. Whilst enjoying their drinks a fantastic pianist got them all in the mood to party with an astounding repertoire of old favourites and modern classics. It soon descended into a collective sing song with the most enthusiastic guests staying until 4.30am.

Overall it was a fabulous night and one which Mackintosh’s was thrilled to be a part of.