Ok, I know you’re probably all sick of hearing about it already, but the recent new royal arrival is expected to bring £87m in food and alcohol sales to the UK, it’s hard to deny the opportunity, as well wishers in their millions celebrate the arrival of the new prince. Here in London, restaurants are revelling in this event, making the most out the birth with themed menus, recipes and special deals, ready for majestic partygoers coming to the city.
Indian restaurant The Cinnamon Club has created a “Royal Labour of Love” menu, which features four dishes representing the four stages of pregnancy, Head Chef Rakesh Nair has drawn on his knowledge of spices and ancient Ayurveda, designing a feast to curb cravings, keep mother and baby healthy and even help to induce labour! Upscale eatery Balcon Restaurant has covered its bets by preparing two special crown cakes for the birth, a pink cake and a blue cake. Award winning executive chef William Drabble is treating mums to be with an afternoon tea at St. James Hotel and Club as part of an exclusive baby shower package for pregnant ladies until 31st July. Jimmy’s World Grill Bar and Restaurant at the O2 in Greenwich is using the opportunity for additional promotion by giving parents and siblings of any baby born on the same day as William and Kate’s a free meal for the family.
If I was back chef-ing I would have had a great time getting my restaurant geared up for the celebrations, with a focus on baby themed cakes, confectionery and food fit for mums and picnics; no doubt finding some fun ways to promote the restaurant.
Here’s a super simple recipe I’ve been developing specially in honour of this royal event, light and perfect for hot weather and royal hoorahs!
Celebratory Oak Smoked Salmon with Free Range Egg, Caper & Chive Dressing
- 100grm smoked salmon
- 1 x tbls of boiled quails egg white
- 1 x tsp of caper berries
- 1 x tsp of chopped chive
- White balsamic vinegar
- Olive oil
- Salad garnish
- Boil 6 quails eggs, cool and peel removing the yolk, roughly chop. Add 1 tbls to a mixing bowl with 2 tbls of vinegar and 4 tbls of oil.
- Roughly chop the caper berries and finely chop the chive, add to the mixing bowl with the egg and gently mix. Add seasoning to taste.
- Arrange the smoked salmon on the centre of the plate as shown.