Chelsea Flower Show menus at Tom Aikens and Flower Power costumes at Barts
Set flowery lunch and dinner menus
Michelin-starred chef Tom Aikens has incorporated several varieties of flower into a lunch and dinner menu that will run alongside the Chelsea Flower Show from 24-28 May. A set lunch menu, priced at £49 per person, includes Broad Bean mousse with sheep’s cheese and broad bean flowers; Roast Scallop with pickled carrots, nasturtium flowers and leaves; Poached Ark Chicken breast with lemon risotto and marigolds; and Poached Rhubarb with rose and mint. The dinner menu, priced at £65 per person, features an additional starter of Confit Loch Duart Salmon with pickled radish and violets. Both menus come with a complimentary glass of Laurent Perrier Rose.
Flower Power costumes and cocktails
Grzegorz Mantey, bar manager at underground Speakeasy bar Barts, has created a cocktail in homage to the Chelsea Flower show, aptly named The Chelsea Flower. A martinit consisting of Grey Goose vodka, Crème de Peche de vigne, and Mette spiritueux de Lavande, the Chelsea Flower will be available for the duration of the show. Barts will also ensure that its renowned fancy dress box will be brimming with costumes along the Flower Power theme, with fairy wings and flowers to hippy flares and John Lennon specs.
Blooming afternoon teas
Amaranto at the Four Seasons Hotel will be hosting a flowery afternoon tea compiled by head chef Davide Degiovanni. Featuring edible flowers and plants as ingredients and decoration, the afternoon tea is priced at £32 per person and features items such as Cherry and Violet Flower Tartlet; Beetroot Bread with Mixed Flower Coleslaw; Pink Rose Petal Jelly with Prawns and Brandy and Lavender Crème Brulee.
Petal tasting menu
Rousillon restaurant located in the heart of Chelsea, will be serving a five-course tasting menu in celebration of this year’s flower show. Running from 23-28 May, the menu will be available at both lunch and dinner alongside the restaurants regular menus, at £65 per person. Dishes include Cornish Cock Crab with Confit Tomatoes, Nicoise Olive and Rocket Flowers; Salad of Quali, Foie Gras, Peas and Broad Bean Flowers; and Summer Berries with Crème Brulee Ice Cream and Purple Shamrock Flowers. A complimentary Elderflower Martini or Ratatouille Martini will be given to those choosing the Rousillon flower menu.
