April has been a packed-out month for us here at Kitchen by Liquid. From staff socials to afternoon tea masterclasses, magazine shoots to networking events, we’ve certainly been keeping Olivier busy in the kitchen.
Read on to find out more!
On 13th April, the Kitchen by Liquid team joined the rest of our colleagues for a staff social where we were treated to homemade pizzas and snacks. The social was to celebrate two of our colleagues – one who is moving to a new job and one who is relocating to our Australia office.
Olivier whipped up pizzas with toppings such as tomato, pesto, ham, mushroom and rocket – how lucky are we?
Afternoon tea masterclass
On 17th April, Olivier welcomed five guests into the kitchen for an afternoon tea masterclass. Our guests were the lucky winners of a prize that we donated to a fundraising event for Acorns Children’s Hospice – a charity providing specialist care services to life-limited children and their families in the West Midlands.
Providing the perfect fusion of French and British cuisine, Olivier provided a number of expert demonstrations, walking them through the fundamentals of Parisian patisserie including how to make choux pastry, as well as white chocolate and fresh raspberry financiers.
We love to support local charities and it’s great to know that the masterclass not only provided our guests with a great experience, but that it also helped to support the vital work that Acorns does.
Maple From Canada photoshoot
In mid-April, we welcomed MasterChef winner and Maple From Canada Chef Ambassador, Dan Lee, into the kitchen for a recipe photoshoot.
Dan is a British chef from Birmingham, with English, Irish and Cantonese heritage. He has worked all over the world in countries such as Singapore, Thailand, France, New Zealand and Greece.
In the kitchen, Dan created two delicious recipes using maple syrup – maple and tamarind chicken wings and a smoked hay and maple treacle tart.
The space allowed us to photograph both recipes, take headshots and action shots of Dan in the kitchen and create a step-by-step recipe video using our in-house videographer. All recipes were styled by Kitchen by Liquid team members.
Dan returned to the kitchen the following week for a shoot and interview with The Rakish Gent, shooting one of his recipes in our development kitchen.
Greater Birmingham Transatlantic Chamber of Commerce
On 25th April, we hosted an event in our media centre on behalf of the Greater Birmingham Transatlantic Chamber of Commerce which focused on trading with and investing in Ontario, Canada.
The event explored why businesses are flocking to Ontario to launch North American operations and provided insights on the province’s key sectors, opportunities for West Midlands companies and strategies to tap into its great talents.
Around 30 people attended the event and, as well as hearing from the Ontario Agent-General in London, Sophia Arvanitis, guests were treated to some delicious food. On the menu were mini beef burgers, mini green bean and spinach quiches with maple onion chutney and salmon blinis with dill crème fraiche and maple caviar. Then for dessert, Olivier created some yummy chocolate eclairs with maple caramel.
North Carolina Sweetpotato Commission visit
To round off the month, we had a visit from our client North Carolina Sweetpotato Commission, who visited our Birmingham office for the first time.
On 27th April, Olivier treated our guests to a delicious vegetarian buffet lunch which included ingredients such as broccoli, asparagus and Sweetpotato dauphinois. Then, on 28th April, the team were treated to afternoon tea which included things such as rhubarb and strawberry tarts, Sweetpotato cake with pecan and a selection of sandwiches.
But the highlight of the trip has to be the masterclass that Olivier delivered which focused on how to make Sweetpotato caviar – all we can say is watch this space!
With our boardroom next to our development kitchen, it’s easy for the team to host large meetings and treat clients to delicious meals. Both the boardroom and kitchen can be hired out separately or together.
If you’d like to hear more about our rental kitchen space and how we can support you with your foodie projects, get in touch with the team today!