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CHELSEA FLOWER SHOW TAKEOVER 22nd to 28th MAY 2017

Place Setting
Wood fired Wye Valley Asparagus with sweet geranium aioli
Roast Carrot Soup with pecan wild garlic
Courgette Flower filled with lavender and Somerset ricotta
Nettle Dumplings
Wood fired rack of lamb with pea wild garlic
Wild Seabass with samphire and wild garlic butter
Rosewater Pavlova

CLODAGH MCKENNA’S CHELSEA FLOWER TAKEOVER

AT

CHEYNE WALK BRASSERIE

 

I am thrilled to share that I'm going to be doing a takeover at Cheyne Walk Brasserie in West London to serve-up a menu inspired by the colours, smells and seasonality of this year’s RHS Chelsea Flower Show. The set menu will be available for lunch or dinner from 22nd May-27th May and will feature floral focused dishes for you all to enjoy. Here are details on how to book and also my set lunch and dinner menus.

 

 

BOOKINGS

Telephone: 0207 376 8787

Email: bookings@cheynewalkbrasserie.com

Dinner bookings from 6.30pm

Lunch bookings from 12.30pm

 

GETTING THERE

Cheyne Walk Brasserie is a 12 minute walk along the river from the Chelsea Flower Show, or a four minute ride in a taxi.

The nearest tube is Sloane Square or South Kensington.

50 Cheyne Walk, Chelsea, London SW3 5LR

 

MENUS

 

SET LUNCH MENU

2 courses £25 / 3 courses £29

 

rosemary clodagh bread £3

 

Starters

roast carrot soup with wild garlic pecan pesto & violets

wood roasted wye valley asparagus bruschetta on sourdough with sweet geranium infused aioli

edible flower, herb and radish salad with aged coolea cheese

 

Mains  

courgette flowers filled with ricotta and lavender honey, with dandelion flower salad

rosemary and cornish sea salt wood roasted rack of lamb, wild garlic and pea flower puree with minted jersey royals

dorset crab cakes with avocado, fennel aioli and edible flower salad

 

Desserts  

rosewater pavlova with sugared rose petals 

wood roasted peaches, mascarpone with wild flower honey

orange, yogurt and pistacchio cake 

 

 

SET DINNER MENU

2 courses £35 / 3 courses £42

 

Rosemary Clodagh bread

 

STARTERS

Courgette flowers filled with ricotta & lavender honey

Dorset crab salad with cucumber and borage flowers

Wildflower and sheep’s cheese salad with orange blossom vinaigrette

 

MAINS

all served with a wild flower and herb salad

Wood roasted wild Cornish seabass, wild garlic and flower butter and samphire

Wood roasted rack of lamb with Wye Valley asparagus, mint and sweet geranium sauce

Somerset ricotta and nettle dumplings with saffron blue cheese sauce

 

DESSERTS

Rosewater pavlova and sugared rose petals 

Wood roasted peaches, mascarpone and wild flower honey

Orange, yogurt and pistacchio cake