State Banquet at Guildhall
Moving Venue were delighted to cater the State Banquet at Guildhall in honour of His Excellency the President of the Republic of Korea.
In honour of His Excellency the President of the Republic of Korea, the Lord Mayor and City of London Corporation hosted a reception and banquet during his visit last month. Guildhall, a majestic venue with a rich history dating back to the 15th century, played host to this momentous event. The opulent surroundings and historical significance of the venue provided the perfect backdrop for an event of such diplomatic significance.
Moving Venue, known for their innovative approach to catering and commitment to delivering exceptional culinary experiences, were chosen to curate the menu for this high-profile State Banquet. Crafting a menu for a State Banquet is no small feat, and Moving Venue rose to the occasion with creativity and passion. The culinary team, led by Executive Chef, David Ridgway, meticulously designed a menu that showcased the finest ingredients, blending traditional Korean flavours with British produce.
As guests arrived, two drinks receptions were hosted in the Art Gallery and the Old Library where perfectly chilled glasses of Nyetimber were circulated, along with bespoke canapés including Korean beef tartare, kimchee, gochujang, pickled radish, and caviar.
Our special guests then made their way to the Great Hall, ready to be seated for their four-course dinner. Our talented chef brigade had curated a spectacular menu exclusively for this event that showcased the finest seasonal ingredients available.
As we reflect on the success of this extraordinary evening, Moving Venue feels honoured to have played a role in contributing to the warmth and hospitality extended to His Excellency and his guests. It was a privilege to be part of an event that celebrated diplomacy, cultural exchange, and the enduring bond between nations through this State Banquet.
Barbecued quail, pistachio, mandarin, barley, cherry marmalade, kohlrabi
Roast rosemary cod, Lyonnaise potatoes, tomatoes, samphire, orange beurre blanc
Cottage pie, thyme roast fillet of beef, caramelised cauliflower cream, savoy cabbage, glazed chantenay carrots
Chocolate and cherry mousse, griottine cherries, chocolate cake, whipped crème fraiche mousse (v)