Next week is Chelsea Flower Show and two of celebrated Irish chef Richard Corrigan’s outposts, Corrigan’s Mayfair and Dickies Bar are taking floral inspiration from this iconic London event from 18th to 25th with flower decked dishes, flower power cocktails and a masterclass in Champagne and Champagne cocktails.
The Corrigan’s Mayfair menu will feature a starter of Roast Veal Sweetbread with artichoke, wild garlic and asparagus followed by a main course of Rabbit wrapped in Parma Ham with red wine raviolo of braised shoulder and carrot puree and a dessert of Gariguette strawberries with choux bun, strawberries mousse and sorbet pop with bright colours.
The team at Dickies Bar has created two floral cocktails inspired by Chelsea Flower Show: Avianca, a Peruvian twist on an aviation with Pisco, Italicus, lemon sherbet, dry Vermouth and violet and Temperate House, named after the tropical greenhouse at Kew Gardens, with Kew Gin, Kwai Feh, Ciaociaro, lemon, grapefruit sherbet and egg white. Both are light with a citrus touch.
To complete the Chelsea Flower Show experience, Dickie’s Bar is hosting a Champagne masterclass with Perrier Jouet on 25th May (£55 per person). During the masterclass, Brand Ambassador Jonathan Simms will take guests through a portfolio of Perrier Jouet Champagnes each paired canapés. Guests will also learn to mix a champagne-based Spritz with the pro mixologists at Dickies Bar. Includes Champagne tasting, two cocktails and canapes.