Kitchen by Liquid: July Highlights

Throughout July, the kitchen has been bustling with new and familiar faces and Olivier has been whipping up some delicious recipes.

We’ve had Christmas photo shoots (yes, we’ve said the C word already), cake sales, masterclasses and staff dinners – read on to find out more!

On 6^th July, we welcomed Maple from Canada ambassador, Michelle Evans-Fecci, who dropped by to use the kitchen space for a maple-themed baking session. Michelle made some yummy autumn-inspired treats, which were then styled, photographed and videoed – all in the comfort of our kitchen.

And the maple-fuelled fun doesn’t stop there – on 19^th July, we hosted a photo shoot in the kitchen which saw our team recipe test, create and style eight Christmas food and drink recipes.

Due to our versatile kitchen space and experienced, in-house food team, we were able to create and photograph all eight recipes in one day, as well as our social media team being on hand to capture behind the scenes footage.

We’ve had not one, but two Christmas photo shoots in the kitchen this month – don’t say we’re not organised!

On 13^th July, our kitchen was the home of the North Carolina Sweetpotato Commission Christmas photo shoot, where Olivier developed six recipes which were then adapted for the UK, German and French markets.

The whole shoot took place in the kitchen, from recipe creation to styling to photography – utilising the wide range of skills that our Kitchen by Liquid team can offer.

This month also saw us support our neighbours by providing a delicious treat for their charity cake sale. Olivier created an impressive vanilla and berry fraisier, which we donated to be sold at the cake sale, helping to raise much-needed funds for Macmillan Cancer Support.

On 19^th July, 12 members of the Women Presidents Organisation utilised our kitchen breakout space to host a meeting about the current state of digital marketing. To give them some brain fuel, Olivier cooked up a two-course meal which consisted of marinated salmon with salad for the main course and profiteroles with maple caramel and chocolate for dessert.

On 25^th July, Olivier went back to his patisserie chef roots and delivered a 1-2-1 practical patisserie masterclass for a University College Birmingham patisserie lecturer. During the session, he walked our guest through the process of making white chocolate ganache and raspberry macaroons.

Our development kitchen is perfectly set up for masterclasses like these, with the central island hosting a hob and worktop space, close to our four ovens, meaning that guests can use the island space and be taken through recipes step by step.

Our kitchen space and breakout rooms are an ideal location for staff parties and Diverse School Travel used it for just that on 28^th July. We welcomed 14 members of staff for a team building masterclass session, where guests were split into four groups and tasked with creating a number of different recipes.

Recipes included bulgur, fennel and pomegranate salad, crushed new potatoes with tahini butter, slow cooked beans with spicy sausage, and maple, cheese and courgette pie. Olivier and our chef director, David, guided our guests on how to make each recipe and, once ready, they were then able to enjoy their creations in our allotment breakout space.

If you like the sound of our rental kitchen and would like to get involved, or find out more about how we can help with your food and drink requirements, please do get in touch!