Features
Autumnal colours and textures
Autumn is a time for log fires, forest walks and feasting, all of which were captured in this candle-lit private dinner party by Alison Price & Company. Natural linen provided a neutral backdrop for tableware in a range of Autumnal colours from silvers and golds to burnt umber.
Vegetarian entrée was a Heritage Beetroot Salad with English Goats Cheese, Variations of Apple and Crispy Kale, presented on a timber round.
Fish entrée was Olive Oil Poached Norwegian Sea Trout with Squid Ink Emulsion, Scandinavian Pickled Roots and Fish Crackling, presented on a spiral plate that adds movement to the design.
Second course: Native Venison with White Polenta, Pickled Girolles, Rosemary Oil and Smoked Tomato, on a textured burnt umber plate highlighting the rich colours of the food.
Main course: Honey Roasted Ham Hock with Local Honeycomb, Crispy Cabbage and Fresh Cranberries, presented on an olive wood board allowing each element to be savoured, both visually and in the tasting.
Dessert: a Chocolate Yule Log with Clementine Marmalade Ice Cream and White Chocolate Aero, with seasonal warmth provided by a rich sienna plate.
Floral art installation by Darren Bone, constructed with dried English hydrangea and mixed, preserved foliage including oak, beech and honesty.
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The creators of this event
Event design and production: Alison Price & Company
Floral art installation: Darren Bone, DBL Floral Design
Photography: Duncan Nicholls
Design and catering
Alison Price & Company
Jones Hire tableware used at this event
Chairs: Chantilly French Gray
Linen: Volga Natural Pure Linen
Cutlery: Karri
Glassware:
Chinaware:
Burnt umber and red plates not available; Royal Crown Derby would work well in this design