The tea room was adorned with traditional British Union Jack bunting in celebration of this historic event. Gold charges, and fresh flowers graced the tables, all befitting a king. The menus announced what was yet to come.
The first course featured a Charcuterie Cup filled with imported English Cheese, an Stilton with Apricots and Cotswold Double Gloucester, Fresh fruit, strawberry, pineapple, and blueberries were on one skewer. Another skewer held Genoa salami while the other had bologna. Pretzel crackers and pita crackers were tucked in the up while honey roasted peanuts and pistachios nuts were hidden in the bottom of cup. It was a treasure trove of nibbles to begin the event.
The Coronation Quiche featuring local organic spinach and fava beans, a recipe shared by King Charles and Queen Camilla was served alongside a whole food plant based (WFPB) carrot salad with ginger and pistachios. The king is known for his environmental stand, he limits meat to only two or three times a week, and limits dairy to once a week. We honor his commitment to the earth by serving a WFPB menu selection.
The sandwich selection included a marinated Roast Beef Croissant, Olde English Sausage Roll and a Veggie Confetti Crown. All hearty sandwiches, fit for a king.
Today's scone recipe is from the Claridge Hotel in London served with true imported Devon Cream and violet jelly. This was served with a WFPB Carrot Raisin muffin and fresh fruit. We shared the
scone recipe in this blog post from years ago. The violet jelly recipe
was shared in this blog post last year.
The dessert medley included Sticky Toffee Pudding with a warm toffee glaze, an Earl Grey Cupcake with golden sprinkles, and a Poppyseed Cake Supreme with a miniature gold crown.
Many of our guests had their best fascinators and spring bonnets. This lovely trio came to celebrate the special occasion, too. Seventy years have passed since the world has witnessed a coronation. We celebrate living history.
The tea room was adorned with traditional British Union Jack bunting in celebration of this historic event. Gold charges, and fresh flowers graced the tables, all befitting a king. The menus announced what was yet to come.
The first course featured a Charcuterie Cup filled with imported English Cheese, an Stilton with Apricots and Cotswold Double Gloucester, Fresh fruit, strawberry, pineapple, and blueberries were on one skewer. Another skewer held Genoa salami while the other had bologna. Pretzel crackers and pita crackers were tucked in the up while honey roasted peanuts and pistachios nuts were hidden in the bottom of cup. It was a treasure trove of nibbles to begin the event.
The Coronation Quiche featuring local organic spinach and fava beans, a recipe shared by King Charles and Queen Camilla was served alongside a whole food plant based (WFPB) carrot salad with ginger and pistachios. The king is known for his environmental stand, he limits meat to only two or three times a week, and limits dairy to once a week. We honor his commitment to the earth by serving a WFPB menu selection.
The sandwich selection included a marinated Roast Beef Croissant, Olde English Sausage Roll and a Veggie Confetti Crown. All hearty sandwiches, fit for a king.
Today's scone recipe is from the Claridge Hotel in London served with true imported Devon Cream and violet jelly. This was served with a WFPB Carrot Raisin muffin and fresh fruit. We shared the scone recipe in this blog post from years ago. The violet jelly recipe was shared in this blog post last year. 
The dessert medley included Sticky Toffee Pudding with a warm toffee glaze, an Earl Grey Cupcake with golden sprinkles, and a Poppyseed Cake Supreme with a miniature gold crown.
Many of our guests had their best fascinators and spring bonnets. This lovely trio came to celebrate the special occasion, too. Seventy years have passed since the world has witnessed a coronation. We celebrate living history.
The ambiance was welcoming, and the coronation menu items were regally presented and scrumptious! A lovely time for all to remember a historical moment in British history.
ReplyDeleteWhat a very special celebration. I love the charcuterie cups idea. Perfect idea in many ways for a gluten free guest at teatime. And the quiche and carrot salad with pistachios sounds delicious.
ReplyDelete