No.4 Hamilton Place chief operating officer Jonathan Byrne said: "Safe menus leave some guests unsurprised and underwhelmed. We wanted to show organisers how to create interesting menus without frightening the client or guests. Fish, poultry and chocolate can contribute to interesting menus, but there are a variety of options that can be used instead that won’t blow the budget."
Guests enjoyed beverages in the Council Room, before being led to the Bill Boeing Room where they were welcomed by Byrne.
Executive head chef at Dish, Tom Gore, asked guests to recall their favourite and worst menus at events, discussing what worked, what didn’t and why.
Julian Chamberlen from fine wine traders Goedhuis & Co presented an introduction into wine matching as guests were served starters and wine.
Liberty events manager Dessi Greenwood said: "It was a great event. We all got rather competitive in our teams trying to work out the ingredients and form the correct menus. The interactive elements of tasting and discussing were just right and gave me a few ideas to think about for forthcoming events."
• Chicken liver parfait, goose fat potatoes, grape chutney and glazed fig.
• Mackerel and horseradish salad, rocket, dried tomatoes and aged balsamic rubbed on ciabatta.
• Veal wrapped in pancetta, caramelised apple and spring onion and chorizo potato, spring greens and rhubarb and apple jelly.
• Orange mousse with carrot cake and orange puree.
• Date and vanilla tart with mandarin ice cream and pistachio sugar crunch.