For five days in late spring, west London becomes a Mecca for the green-fingered. This year’s Chelsea Flower Show opens on 24th May, and to celebrate this event, food design and events production company Bubble prepared its very own floral tribute.
Under the guidance of executive head chef Jens Nisson, the team has created a veritable bouquet of culinary creations.
A blooming selection of canapés is spearheaded by native lobster, watermelon, mint, borage flowers and spices (pictured) and candied rose petal, white chocolate and raspberry doughnuts.
The theme continues through to the main dining menu with starters such as yellow courgette pickles and flowers, thyme olive oil crumble, marigold bottoms, honey crystals, saffron aioli, fennel pollen and golden sunflower seed crisp, and mains such as lacquered beef with sweet potato, crystallised cabbage, and nasturtium. Other mains include roast duck with violet potato, golden beetroot and apple blossom. Desserts are of the calibre of floral blanket, a sweetly scented smorgasbord of berries, hibiscus syrup, rose meringue and buttermilk syrup.
Accompanying these delicacies is an equally fragrant cocktail collection, the pick of the bunch being violet beauregarde, mixing gin, crème de violette, lemon juice and gomme, topped with champagne; gold jasmine martini, consisting of vodka, jasmine syrup, honey and pear-tini - sake, pear juice, dry vermouth, elderflower, pear slice and blossom garnish.