To celebrate the RHS Chelsea Flower Show this May, Tom’s Kitchen Chelsea have created a range of floral dishes, and the restaurant will also be adorned with incredible floral installations from renowned local florist, Lavender Green Flowers. Hops will be draped around pillars and the ground floor restaurant will be filled with flowers and greenery, while on the first floor, table centrepieces will include edible herbs and flowers such as nasturtium, elderflower and lemon basil. Tom Aikens and his team of chefs have designed a range of innovative floral dishes that will be available from 23rd to 29th May, including Marinated loch duart salmon with grapefruit and nasturtium, Poached chicken lemon risotto with lemon basil and marigolds and Sweetened Ricotta with elderflower and rose poached rhubarb.
At this year’s RHS Chelsea Flower Show, the conservatory on the Alitex stand will be dubbed ‘The Hawthorn’s Gin Palace’, playing host to premium gin brand, Hawthorn’s London Dry Gin. The conservatory is a homage to founder Will Turnage’s grandfather, a Commander in the Royal Navy during World War II. Made up of 10 botanicals, Hawthorn’s is produced to a recipe formulated by Commander Michael Wallrock, and was awarded a Gold Medal at the 2016 San Francisco World Spirits Competition earlier this month. The stand number is MA429 – MA = Main Avenue.
To mark this year’s Chelsea Flower Show, guests at Grade II listed restaurant, German Gymnasium, will experience dishes and a terrace transformed by flowers. Featuring edible blooms throughout, the specially-designed menu offers fresh and floral dishes including crisp dandelion salad, with fresh raspberries and an acacia blossom honey dressing and rhubarb and custard brle with elderflower ice-cream. A range of cocktails comprising edible flowers, fresh fruits and floral infusions has also been designed to mark the occasion. A particularly light and citrus offering, Ikebana, based on the Japanese art of flower arranging, blends Tanqueray 10, elderflower cordial, matcha and lemon juice and is garnished with a single, edible orchid. Surrounding the building and adorned with fresh flowers, the ornate terrace will provide a relaxed setting for guests to enjoy the floral menu during Chelsea Flower Show and throughout the summer months.
Elsewhere guests at Avenue, St James’s can opt to enjoy a floral-themed menu and a range of specially-designed cocktails. Using seasonal ingredients and adorned with edible flowers, dishes include pickled cucumber & strawberry salad with fennel pollen and scallop ceviche with vanilla and pink peppercorn. Avenue will also be shaking up a menu of sour cocktails with a sweet, floral twist including, lychee and lemongrass sour, elderflower sour and cherry blossom sour, making Avenue the go-to destination for a floral celebration this year.
Michelin-starred LIMA and aptly named LIMA Floral, will be in full bloom during the Chelsea Flower Show, with a range of the Peruvian restaurant’s dishes garnished with rare and unusual flowers. A standout offering is the Octopus Olivo, a dish of braised octopus served with purple corn and botija olive and adorned with vene cress and delicately plated pansies. For a floral toast to the event, guests can also enjoy Chilanco Rosa, a pisco-based cocktail shaken with lime and hibiscus flower and topped with ginger ale for a Chelsea Flower Show celebration the Peruvian way.