I was catering for Guinevere Antiques’s 50th Anniversary last Wednesday. It was quite an event, I must have made about 2500 canapes! We had a Sushi bar, Moroccan bar, fancy fish and chips and loads of other canapes, all washed down with gallons of champagne, the signature Guinevere 63′ cocktail and my famous Raspberry martini that goes down like juice but has a afterkick like a mule! When I publish my book I will let you all in on the secret recipe!
And here are the martinis in front of a gorgeous 19th Japanese screen!
The top plate has lamb and sesame kofta with spinach and cardamon parcels. Below that are prawn, mango, coriander and chilli spoons.