Stories

Celebrating Our 5th Anniversary

Extra! Extra!

11 October 2022

The Design Details

"We wanted to create different experiences as you moved through the different parts of the evening. We started with cocktails under a giant oak tree with soft lights hidden in the tree. Then we followed a festoon-lit path to the big white canopy nestled in the tall grass. For the table, we selected French bistro chairs against a crisp white tablecloth and big baskets of crudités for a touch of vibrant and bold colour. After dinner, we followed the path into a clearing with fire pits, hay bales topped with Métier cushions, and a maypole decorated in bright, warm colours.”

The Inspiration

“I wanted to bring La Colombe d’Or, one of my favorite places in the world, to the Cotswolds. There is an artistic, free-spirited feeling met with unpretentious, luxurious touches. It's surprising and inspiring, yet relaxed and unassuming. This is exactly what I hope my guests felt.”

The Menu

We worked closely with our friends from Kickshaw Catering to develop a seasonal menu that celebrates locally-sourced and locally-grown ingredients. With many vegetables coming directly from Silka and Hugo’s garden, we couldn’t have asked for anything better.

Mustard Vinaigrette – serves 4

INGREDIENTS:

2 tbsp Dijon mustard

2 tbsp good quality red wine or cider vinegar

300-400ml olive oil

Pinch of sugar and salt

METHOD:

Put the mustard, vinegar, salt and sugar in a bowl, slowly whisk in the oil in a thin stream until thick, glossy and homogenised. If the dressing looks a bit too thick and begins to split, add a dash of cold water to bring it back. Voilà!

Strawberry Crostata – serves 8

INGREDIENTS FOR THE PASTRY:

1 ½ cups all purpose flour

¼ cup ground almonds

2 tbsp icing sugar

1 tbsp lemon zest

1 egg yolk

Pinch of salt

INGREDIENTS FOR THE CREAM CHEESE FILLING:

2oz cream cheese

2oz mascarpone

¼ cup caster sugar

1 small egg

½ tsp lemon zest

INGREDIENTS FOR THE STRAWBERRY FILLING:

4 cups strawberries

¼ cup caster sugar

1 ½ tbsp cornflour

Fresh mint

METHOD:

In a large bowl, combine flour, almonds, sugar, salt and lemon zest. Add diced cold butter and blend in a food processor until the mix resembles a fine sandy crumb. Add the egg yolk and a splash of ice cold water and pulse until the pastry dough comes together. Remove from the mixer and knead together gently by hand. Roll out the dough into a 1 inch tick circle, wrap in cling film and chill for at least 30 minutes. For the cream cheese filling, mix all ingredients together until smooth. Hull and halve the strawberries, toss in the sugar, corn flour and zest. Preheat oven to 380F and place a large flat bottomed baking tray inside. On a lightly floured surface roll out the dough into a circle about a ¼ inch thick. Transfer dough onto baking paper, smother the tart with the cream cheese mix leaving a 2 inch edge. Sprinkle over some finely chopped mint and add the strawberries. Gently fold the pastry inwards making little folds so the pastry doesn't tear. Brush the edge with egg wash and bake for around 40-50 minutes or until golden brown.

Behind The Bar

Caroline at Kickshaw partnered with Gina at Yola to create a bespoke mezcal cocktail made from nettles picked from Silka’s garden.

The Music

London brothers Carl, Greg and Rafael form creative trio, HALE ZERO, whose musical compositions, DJ sets, and innovative beats are making major waves in the world of fashion and brands. Honing in on their creative talent and artist vision, the brothers taught themselves how to play piano, bass guitar, guitar and drums, whilst studying Graphic Design at Saint Martins. The group have served as music curators at prestigious events including for BAFTA and British Vogue. Thanks to their DJ sets, the trio have been snapped up for a host of international luxury brands.

Listen to the playlist here.