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A selection of hot and cold canapés were served, incuding ham hock and chicken terrine with Tonka bean mayonnaise and toasted brioche; basil and wild garlic panna cotta; onion seed sable with summer vegetable pickle; slow-cooked duck tortellini with roast apple puree; and tiny homemade moroccan lamb burger on a floured bun with harissa and tzatziki.
Dessert was served on usherette trays, with choices including coffee sabayon and confit orange zest in a chocolate cone; blueberry marshmallows; salted caramel and milk chocolate lollipops; and berry roulade. Guests were offered prosecco, wine and cocktails including spring awakening, peach blossom and lemon daisy.
Representatives from Edelman, Deloitte, The Royal Foundation of the Duke and Duchess of Cambridge and Prince Harry, Mitsui, Clifford Chance, Quintessentially and English Heritage attended the event.
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