A Spanish tapas lunch in the heart of London

At the beginning of June, we were delighted to be asked to create a Spanish tapas and paella lunch to help launch 15 King Street, a new corporate office space in central London. Working alongside the prestigious private wine club, 67 Pall Mall, and the ever inventive and delicious cheesemongers, Paxton & Whitfield, we created a spread of Spanish tapas and Spanish inspired salads. We wanted to keep the tapas flavours traditional (no Spanish tapas lunch is complete without Patatas Bravas or plenty of chorizo), but being an afternoon event, and paired with paella, we were conscious they shouldn’t be too heavy. The results were a mixture of traditional Spanish tapas flavours – cue Patatas Bravas, smoky chicken skewers and anchovy butter – but with a focus on balancing these with lighter, smaller options, including refreshing gazpacho shots, crisp salads, and lightly char-grilled vegetables.

The day was warm and the sun shone in through the windows showing off the venue in all its glory, while a huge paella cooking inside the office gave off a delicious aroma of spices and saffron. 60 surveyors passed through the building stopping for lunch across the afternoon, we kept the salads topped up and the hot food coming as they mingled, ate and enjoyed the space. Themed events are always fun and it was a delight to work with everyone involved. Please do get in touch if you’d like more information about how we can help with private and corporate catering.

  • Spanish Tapas Chorizo Skewers
  • Spanish Tapas Gazpacho shots
  • Spanish Tapas Chorizo Skewers and Flowers
  • Spanish Tapas olives and salads
  • Spanish Paella
  • Spanish tapas pan con tomate
  • Parsons Creative Food waitress
  • Fresh salad
  • Scotch eggs
  • Spanish salad spread
  • Tables laid
  • Fresh tomatoes
  • Parsons Creative Food waiter
  • Wine glasses
  • Red wine

 

Restaurant Review: Ottolenghi

My most recent dining experience certainly has been a long time coming. Having been a fan of Yotam Ottolenghi ’s fresh and innovative style for years (and the proud owner of all of his cookbooks) I finally found the time for a candlelit soirée at Ottolenghi Spitalfields. Expectations were dangerously high. It was a busy Thursday evening and the restaurant was already bustling with action. Inside, the décor is modern and minimalist but with touches of originality; mismatching candlesticks on each table, a rustic feature wall. With bags and coats hung up for us, we sat down chatting away and were handed the menu.

We ordered a bottle each of craft beer, and were given freshly baked sour dough bread with a generous dish of Iliada extra virgin olive oil to nibble on, whilst we drooled over the menu. The food is all served on small plates so there isn’t a set starter or main course, but the opportunity to mix it up and try a little bit of everything. Ideal. We went for a zingy green and yellow bean salad with coriander seeds and capers, which was crunchy, fresh and full of flavour. Next up was hands down the best aubergine dish I have ever eaten (and that really is saying something as I am ardent about the aubergine!) It was roasted in thick slices, drizzled with lime yogurt, and served with a generous handful of chopped chilli and toasted almonds. The texture of the aubergine was so succulent, it was almost meaty, and the earthy flavour married perfectly with the heat from the chilli and the cooling lime yogurt. Divine.

A small pause to sip our beers, and take in the atmosphere, before we were on to the hot dishes; first up was the Urfa chilli lamb rump with sweet corn, feta and olives. Urfa is a dark crimson Turkish chilli pepper and has a sweet, spicy and smoky flavour. Used as a marinade for the seared lamb rump, the Urfa paired excellently with the saltiness of the feta and olives, and the sweetcorn chunks added the necessary crunch as well as a touch of colour to the plate. Finally, my favourite plate of the night: braised leeks with a smoked onion purée, goat’s cheese and sour cherries. The dish was packed full of flavour; a big punch from the smoky onion purée, the tartness of the goat’s cheese and the earthy flavour of the leeks. For me this dish defines Ottolenghi ’s cooking style: adventurous, packed full of interesting flavours yet exceptionally well-balanced.

For the finale, we were invited to go up to the dessert counter, to see what sweet treats the kitchen had prepared that day. It was a close call between a sumptuous looking apple cake with maple syrup butter cream and a lighter orange chiffon cake topped with coconut frosting. The orange cake won out after a tip from the waitress, who assured me that the sponge was as soft as it looked. Zesty, fruity and exceptionally light, it was a lovely dessert to satisfy any sweet tooth and the perfect way to end an outstanding dinner. Hats off to Ottolenghi and his team, I will certainly be going back for more.

 

Written by Chloë Riddle

 

Spitalfields

Iliada Olive Oil

 

Spring Menus Announced

We are very excited to announce we have just launched our new spring menus. Over the past few months our culinary team has worked hard, refining classic recipes and adding some delicious new items that we believe will become modern classics. We hope you will be tempted to try something new!

Our philosophy is simple, to provide a high-quality catering service for any event in or around London, no matter how big or small. Our new menus are no exception. By using only exceptional, fresh and seasonal ingredients our experienced chefs have created an exciting new selection of food. Featuring bowl food, canapes, fine dining and finger buffets we can work together to plan the perfect menu for your event, taking into consideration all dietary requirements, themes, situational considerations and, of course, your personal preference. No challenge is too big and we love to put our creativity to the test. Take a look at our current menus here and get in touch at info@parsonscreativefood.co.uk to talk future about what you require.