Another fabulous birthday party at the Grange for Philip Hines and group of close friends. It was a beautiful September evening and they enjoyed canapés and drinks in the garden. The clear canapé favourites were definitely the “Yorkie Puds with Roast Beef” and the “Bubble ‘n’ Squeak Cakes with Pulled Pork and Celeriac”.
Their children were treated to a last-minute balloon show performed by our waiter for the evening Joe, who recently employed as a children’s entertainer, badly needed the practice! So adults and children alike were very happy and content. Children put to bed and the grown ups thoroughly enjoyed their four course meal. Birthday boy Philip is an apple lover, which is evident by his apple-inspired menu choices. After telling me he was unofficially a connoisseur of apple desserts, I was a little worried when it came to serving dessert, however Philip let us this lovely feedback: “I also particularly liked the pudding – I may be biased as I love apple desserts but that may make me even more critical as tasted lots of them – perfectly balanced and 10/10”.
Quail’s eggs Benedict in rosemary tartlets
Tiny bubble ‘n’ squeak cake, topped with slow-roasted pulled pork & raw celeriac
Miniature Yorkshire Puddings with rare Roast beef, horseradish cream & watercress
Deep-fried salt and pepper squid with classic aioli
Buckwheat blini topped with home-smoked salmon, dill crème fraiche & caviar
Pan-seared juicy Lyme Bay scallops served with a quenelle of apple remoulade, toasted walnuts and a drizzle of heart warming Calvados cream
Slow-braised shoulder of lamb plated with rosemary-infused potato Dauphinoise and seasonal vegetables, served with jugs of redcurrant and red wine jus
“Assiette of Apple”: local apple galette, winter-spiced baby apple crumble and a shot glass of warm Somerset Cider Brandy custard, garnished with sugar spirals
“Jasmine was a pleasure to deal with both prior to our event in selecting menus/making arrangements as well as on the day itself. The canapes were superb and we left just enough room to polish off the excellent dinner afterwards. I would readily use Jasmine for a future event in the area.” – Philip Hines, Partner at PwC, London