Last month we opened our doors to the public for a unique dining experience, a Spring themed pop up restaurant held at TopHat headquarters.
The pop up took place over 3 days in April, guests arriving were greeted with a spring aperitif and a delicious section of canapés, followed by a four course tasting menu inspired by all things ‘green’, created by our Head Chef George Haslam.
Our HQ was transformed into a beautiful botanical garden, literally brought back to earth by the Wildabout team with the elegant moss spheres and the succulence and foliage table decorations. Lightning Events whipped up a cool storm by beautifully lighting the unit, creating a relaxed and alfresco like setting, complemented by a chilled out soundtrack. We were also supported by – Jones Hire, Well Dressed Tables, Just 4 Linen, Harry Pfestoudis (Photographer) & Toby Warren (Videographer
This is the 3rd time we have hosted a pop up and it definitely won’t be the last. Watch this space for more details later in the year!
Last week the Deutsche Börse Photography foundation prize was presented to an exceptional artist; Dan Lixenburg. It thusly comes as no surprise that we were asked to cater award winning food for such an event. The inspiring ceremony at The Photographers Gallery in London Soho gathered a crowd of almost 700 to marvel at the creations upon the wall and upon the circulating platters.
A few of our own masterpieces included their succulent seared sea trout on colcannon, tender stem broccoli and beurre blanc. The guests left not one full bowl of food within the entire gallery and devoured every morsel that we brought through, fresh from the kitchen.
We were proud to receive echoing compliments from throughout the gallery as guests tried their canapé classics such as the fiercely popular ham hock chicken terrine with diced pickle and apricot jam.
It was certainly a proud moment for the wonderfully talented finalists; Sophie Calle, Dana Lixenberg, Awoiska van dear Molen,Taino Onorato and Nico Krebs to be apart of the 20th anniversary of this annual exhibition. We too were honoured to have been apart of a cause that is dedicated to identify and celebrate innovative photographic practices around the world. From within the kitchen to the dinner table, TopHat appreciate the importance of artistry and aestheticism and were pleased to present their intricately designed canapés in support of the art surrounding them.
This month the TopHat team were lucky enough to get a spot at the creative hub that is Carousel London. The team decided they wanted to experience dining out together every few months, so have set up the supper club to find out what’s hot, explore new food trends and get inspiration for what they love – food.
Carousel are the people bringing chefs from all over the world to London with a carefully curated programme of chef residences they are creating superb dining experiences for Londoners.
This month’s resident was Portland based chef Karl Holl delivering a ‘New American’ style tasting menu. A tour de force of big ideas and gutsy flavours from someone who lives and breathes the farm-to-table-movement. Famous for his dynamic and innovative cooking he doesn’t just take a trip to his local farmers market he grows and raises what he cooks.
To top off the amazing tasting menu the team at Carousel beautifully paired wines for every course – Delicious!
Within the luxury setting of recently refurbished 18th century Mayfair townhouse, TopHat collaborated with Mason Rose and Bridelux to host an intimate reception amongst industry friends.
Located at 13 South Audley Street, the new venue boasts multiple event spaces accommodating up to 30 guests, a private garden patio and lavish accommodation for up to 12 guests. In addition to full access to this stunning townhouse, a head butler, a roof terrace, Bentley Flying Spur with chauffeur for 8hrs a day as well as a housekeeper are all inclusive.
That evening TopHat showcased some of their most popular and delicate canapés amongst some of the most well known event planners in London. With head chef, George Haslam working from an open plan kitchen, guests were able to interact whilst patiently watching the sensational canapés being created.
The menu featured classics including beef tartare, fried quail’s egg, smoked salt on sourdough. The most devoured canapé of the evening was by far the crisp pork belly skewers, Bramley apple puree with shards of homemade crackling – a TopHat favourite!
For one night only TopHat threw caution to the wind for a highly rebellious event hosted by A+E networks UK and created by Rita Ruparelia and Laura Hatton. Celebrating the launch of Britain’s Next Top Model Series 2 airing on the Lifetime channel, hearts seized and all were held in suspense as the model contestants paraded the scaffolding built catwalk, set in the former beautiful Victorian warehouse, Village Underground.
The blank canvas atrium was transformed in all its glory by production company Light Motif, with formidable lighting and dramatic staging. Guests not only held their breaths at the beauties center stage; there were many animated reactions to the ironically inverted canapés offered by TopHat.
Briefed with ‘RIOT’ as the theme, TopHat’s head chef created a controversially daring menu for Britain’s Next Top Model. Of the canapés presented on the radical menu, the ‘Ferrero Rocher’ made with chicken liver parfait, cherry and chocolate gel and toasted hazelnuts left the greatest impression that night. Another special mention must be made for the ‘Oreo’ cookie baked with squid ink, oyster emulsion and preserve lemon. The confusion and delight was enough to start intriguing conversations under the ten meter high glass panelled ceiling in the heart of Shoreditch.
TopHat were very excited about International Women’s Day on the 8 th March and had much to discuss at lunch. Head of the TopHat kitchen George Haslam enthusiastically held a hearty discussion about the inspirational female chefs that he and his team have much respect for.
Clare Smyth, Ruth Rogers, Monica Galleti, and Angela Hartnett, were some of the names mentioned, however the most inspiring story sprouted from the tellings of Jeong Kwan; a Buddhist chef from South Korea. Featured in Netflix’s new heart racing series ‘Chef’s Table’, Jeong Kwan deserves particular mention as a formidable female chef. As a young girl, Jeong fled from home and joined a monastery where she found true freedom in food. She has earned international kudos not only for her culinary excellence, which is inherently tied to Buddhist philosophy, but also due to her story.
At a young age, Jeong rejected her father’s traditional suggestion that a woman should be able to cook seven great dishes for her husband and decided to forge her own adventure. Jeong proudly calls herself a feminist and continues to enchant the rest of the world with her famously compelling cuisine.
TopHat was splendidly transported back in time and seen floating among the impressive Georgian structures presented within the nostalgically beautiful gallery based in Fitzroy Square.
The exhibition, of great importance to the Georgian Group’s patron HRH Prince of Wales, was held in aid of preserving the traditional manner of crafts from this time. Entitled ‘Splendour’, the exhibition was appropriately adorned with decadent canapés created by none other than TopHat.
Sublime spheres of watermelon and miniature ham hock terrines feathered with petals circulated the entire room filled with enthusiastically curious architects, artists and visionaries. With an appetite heavy for both discussion and culinary delights, TopHat’s platters were devoured by the distinguished guests and merely added to the fascinating topics of conversation.
Well established in the private and wedding market, TopHat continues to grow adding more and more luxury brands and corporate business to their client portfolio. We are now very excited to announce our recent addition to the Roundhouse approved supplier list after a very successful tender process.
Hannah Pierce, Head of Events at the Roundhouse commented “we are very excited to add Tophat to our list of accredited suppliers. The team and I were blown away by the food at the tasting this month . We tried lots of wonderful dishes and were left almost speechless by the crispy chicken skin canapé , it is by far one of the best we’ve ever had! We look forward to working together in 2017 and beyond.”
TopHat has had some huge changes over the last 12 months and are set to have yet another record year.