Guests arriving at the 5-star JW Marriott Grosvenor House in London’s
Park Lane for the 90thAnniversary Celebrations, entered the
forecourt of the iconic Hotel which for the occasion was transformed into a
beautiful garden, full of yellow roses. Enjoying the delight of a spring
evening, guests were serenaded by the all-girl String Infusion, and treated to
Champagne Deutz Rose and delicious canapés including Chicken liver parfait with
onion marmalade cornets, Sun blushed tomatoes with marjoram, wrapped in English
courgette, Datterini tomato bruschetta, and Scottish Salmon rillette blini with
keta caviar.
Entering the hotel, guests discovered a variety of themes over the entire
ground floor, hosted by General Manager Stuart Bowery, Hotel Manager Hendrik
Engel, and the entire Hotel Management team. Each of the areas featured
its particular character, with the Park Room offering Nyetimber champagne and
elegant canapés including Smoked Salmon and tiger prawn open sandwiches,
Chicken and tarragon bridge rolls, Kentish asparagus with duck egg vinaigrette
on toasted chapelure, Poached salmon with jersey royal, water cress mayonnaise
and samphire, Tintern cheese fritter with cucumber salsa followed by a
selection of Summer tea pastries, while String Infusion played. Guests
were treated to a ballet performance by Ryan Felix and Theresa Tan, pupils of
Elmhurst Ballet School, but soon to further their careers, with Ryan joining
Birmingham Royal Ballet and Theresa Europa Ballet.
En route to The JW Steak House, Park Lane Market tempted guests with Ice cream
cornets and the famous Grosvenor House cheesecake. The atmosphere in the
Steak House was livelier with rock’n’roll music, wine and Grilled Tomahawk
steak carved for guests and served with Bernaise, Bourbon or Peppercorn Sauce.
Further in, on the way to Corrigans restaurant, guests were fascinated by the
Chef from Bentley’s Oyster Bar and Grill, shucking oysters which were quickly
consumed. Guests also visited the Turkish restaurant Rüya, which was part
of the celebrations.
Executive Head Chef Paul Bates and his Team devised a delicious, varied menu reflecting
the fare offered by each distinctive area of the Hotel, tempting guests to
return to the Hotel’s restaurant of choice.
