LATEST NEWS

We're delighted to be shortlisted in the Caterer of the Year category for the Event Awards 2016. We spent yesterday morning at Cookhouse, Borough Market participating in the tasting round of the judging. Using key ingredients sourced from the market, we created three dishes for a judging panel of six.

We had to present three dishes that best represent our core business and USP. Our Exec Head Chef, Adrian Collischon opted for a menu to demonstrate our ability to produce not only delicious but interesting dishes. Adrian used seasonal, British produce to reflect Eden's ethos.

Starter
Home Pickled Mackerel with Pickled Cucumber, Beetroot & Carrot Yoghurts
This dish encompasses current trends & forgotten cooking methods that are now coming increasingly popular amongst British chefs.  This dish has fermentation & pickling methods whilst using all ingredients with no waste also using seasonal local & British foods. 

Main Course
Pan Roasted Baby Root Vegetables, Thyme Marinated Homemade Lebneh & Pork fillet
With this dish we have taken the “vegetable first meat second” approach, whilst using British free roaming pork we have  made more emphasis on the vegetables. Still using local & British produce we have also used full fat dairy in our homemade Lebneh, a strained yoghurt cheese.

Dessert
Summer Fun A heady mix of summer berries, sorbet, mousse, coulis, tuiles, crème patisserie, cream & ice cream
We like to take out the formality and add a bit of fun to dining and events. Casual seems to be the new formal.  Going back to basic flavours presented in an interactive way.  Embracing the summer months with fresh berries,  used in different ways to create varied textures and experiences