Dish Hosts Summer Swedish BBQ for Venue Clients


food by dish hosted a summer Swedish BBQ for all our venue clients on 23rd April. Blessed with the first of the summer sun on the terrace of No. 4 Hamilton Place, guests were treated to canapes including quails' egg, toasted brioche with salmon caviar and venison, beetroot with horseradish cream. The BBQ was designed by Magnus Karlsson, Head Chef at No. 4 Hamilton Place who originates from Sweden and has a degree in nutrition. Served to high profile venue clients fresh off the BBQ were pepper crusted fillet of beef with smoked garlic aioli and crayfish tails with dill and fennel butter. For dessert, Marängviss, a Swedish take on Eton mess. Whilst a Grecian saxophonist played jazz music and a graphologist analysed the handwriting of the guests, Pimms Royale and sumputous summer cocktails were served from the cocktail bar. 

Nick James, Managing Director of food by dish was delighted with the evening, saying "it is great to say thank you to our venues and an informal BBQ seemed the perfect way of doing so!"