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Guests enjoyed a rare sunny evening as they were served a range of canapés including quails’ egg, toasted brioche with salmon caviar, and venison with beetroot and horseradish cream.
The BBQ menu was designed by Magnus Karlsson, the Swedish head chef at No 4 Hamilton Place, and included pepper crusted fillet of beef with smoked garlic aioli, and crayfish tails with dill and fennel butter. Dessert consisted of marängsviss, a Swedish take on Eton mess.
Entertainment included a Grecian saxophonist who played jazz music, and a graphologist analysed guests' handwriting. Pimms Royale and summer-inspired cocktails were served from a dedicated cocktail bar.
Commenting on the evening, Nick James, managing director of Dish, said: "It is great to say thank you to our venues and an informal BBQ seemed the perfect way of doing so."
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