We’ve kicked off 2023 with a bang here at Kitchen by Liquid – with lots to keep us busy, there has certainly been no time for January blues.
We’ve welcomed some lovely people into the kitchen for a taste of Olivier’s magic, as well as taking a foodie-focused trip to France and finding fame on Instagram. There’s been plenty to keep us busy!
Auction prize dinner
Back in October, we attended a Gala Dinner organised by youth homelessness charity St Basils to celebrate its 50th anniversary. The event included a charity auction and one of the prizes was a personalised cooking and dining experience in our kitchen, hosted by Olivier.
On 21st January, the winner claimed his prize, along with five friends, which saw the group enjoy a special evening consisting of a tailored three-course meal.
To start, Olivier treated our guests to pea and mint arancini with maple roasted asparagus and cherry tomatoes, which went down a treat. Next up was beef fillet and dauphinoise potatoes for the meat-eaters and vegetable tart with whipped cream cheese and basil oil for the vegetarians.
The group were then invited to take a hands-on approach and make their own dessert, with the skilful help of Olivier. He taught them how to make pecan, banana and dark rum soufflé, which was accompanied by a bottle of prosecco.
A trip to Lyon with Bocuse d’Or
January also saw some members of the Kitchen by Liquid team travel to France for Sirha+ Lyon 2023, to support Team UK at the Bocuse d’Or grand finals. Bocuse d’Or is often described as the Olympics for chefs, with Michelin starred chefs from all over the world competing in an intense two-day competition in front of an auditorium of world renowned chefs and fans.
Team UK came seventh, with Denmark winning gold. The team were delighted with their results, having faced stiff competition, and wowed the judges with the creation of monkfish ‘bacon’.
Instagram fame
To finish January on a high, we saw Instagram success with an impressive 1.4 million views on our ‘How to Quenelle’ reel.
Although it looks easy when the professionals do it, in reality, this presentation technique is deceptively tricky! In the video, Olivier gives a step-by-step guide on how to perfect a quenelle with a range of foods, including chocolate and butter.
If you haven’t seen it yet, you can watch it here.
If you’re impressed by what we do and want to find out more about how we can support your foodie projects, get in touch with us at www.kitchenbyliquid.com.