End Of Season Festivities
We hosted a wonderful winter lunch at our favourite venue, Las Cicadas, on Thursday 7th December. Any excuse for a party - as they say - and this time our excuse was saying a massive thank you whilst trying out some new dishes ahead of next season.
It was an absolute pleasure to see so many delightful friends gather together to share a toast to a successful 2023 and look forward to more brilliant events in 2024. We invited some of our favourite planners, clients, venue owners and collaborators and it was lovely to have a laugh and reminisce on some of the funnier moments of 2023 (I’m looking at meringue-gate but say no more). We caught up over James’ delicious food and had wines freely flowing and lovingly provided by James and Franco (Decantering Ibiza).
Lee and Tavis decked out the dining room with elegant flowers and candles and we had a selection of wines to match the 3 course meal selected by James and Franco. Our terrific waiting staff made an unusual winter reappearance dusting off their white linen shirts from storage and they, too, had a laugh helping us bring the event to life. It was a reunion for James, Lee and myself having not seen each other for a month so as you can imagine we had a lot of fun catching up and juggling hosting, cooking, and organising a food shoot with Luana.
All the delicious organic vegetables were sourced from Terra Masia and Can Cristofal. Particular mention goes to James’ braised and smoked Celeriac, thinly sliced and served with walnuts and pomegranate. A vegetable people are often scared to use other than for soup, James showed our guests a different way to use the often overlooked misshapen root. It was great to give our planners a taster of the monkfish dish, too because next year we will be including it on our lavender wedding menus. As ever the squash gnudi went down a storm and will be happily taking up residence on our 2024 menus which we will be releasing by the end of this year.
Happy tummies and a fantastic way to close 2023 with our massive thank you to our collaborators. We’re already getting excited for summer 2024.
