Chosen to produce the food for the first time for arguably the most critical guests it is ever likely to serve, Rhubarb rose to the task superbly.
A canape and champagne reception that featured culinary delights such as quails eggs with a selection of dipping salts, slow braised short rib beef wrapped in lardo with truffled cauliflower puree, brochettes of monkfish with bonito flakes and honey miso dip and Scottish lobster with a spicy Bloody Mary creme fraiche and Mottra Osetra caviar, was enjoyed by everyone.
After this guests got to enjoy the run down of the world's top 50 restaurants before moving into the Guidhall's Crypt space for an after party that featured a variety of cocktails from Bacardi Brown-Forman Brands and bowl food dishes from Rhubarb that included loin of lamb, Scottish scallop and sticky beef.
Organised by Restaurant magazine the Danish eaterie Noma scooped the top prize, while the event itself was the must-have ticket in London last night (26 April).
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