The stunning Grade II* listed Law Society building was opened to its members in 1832. The Law Society was founded in 1825 and was granted its Royal Charter in 1845. It is the institution that represents the legal profession of England and Wales. More information on the Law Society can be found at: https://www.lawsociety.org.uk
Sparkling Reception
Refreshing sparkling wine was served with very moreish canapés of: Gressingham Duck, plum and cucumber, Mac ‘n’ Cheese with fresh grated truffle and Smoked Salmon, lime cream cheese and pumpernickel.
Simonsig Kaapse Vonkel Brut, Stellenbosch, South Africa 2016
Traditional method sparkling wine (known as Méthode Cap Classique, or MCC, in South Africa) made with grapes from the classic Champagne blend. The wine showed wonderful citrus and biscuit flavours, with fresh acidity, length and smoothness.
Moving though to dinner, members and their guests were welcomed by the President Wallace Vincent. Members were also welcomed to the magnificent Reading Room by Richard Hope, General Manager at 113 Chancery Lane, who gave an insight into the work of the Law Society as well as aspects of the building, including the room the event was being held in. More information on the venue can be found at: www.113chancerylane.co.uk
Members then introduced their guests, and Grace was said by the President.
Amuse-Bouche
Chicken Lollipop:
Comforting warm, slow cooked chicken set on a bed of fine herbs verjus and dusted with pea powder.
Goleta Sauvignon Blanc Central Valley, Chile 2018
Classic Sauvignon Blanc with bright aromas of citrus and herbaceous notes of Capsicum. Very refreshing crisp wine with a great balance in the fruit through acidity and freshness. This wine was also followed through to the first course.
First course
Poached Wye Valley English Asparagus
Perfectly cooked spears of gently poached Wye valley asparagus, with crispy quail egg, shaved radish and a truffle dressing.
Main course
Stuffed Rabbit Loin, Thigh and Vanilla Reduction
Three-ways presentation of rabbit: saddle stuffed with morels, crispy drumstick and thigh stuffed with butter and sage and wrapped with aged Cumbrian ham, served with sweetcorn purée and a vanilla pinot reduction (the food was set on a blue bubble glazed plate).
Cosmina Pinot Noir, Romania 2018
Well-made juicy Pinot Noir with complex berry aromas carried through to rich dark fruit flavours with a touch of sweetness and a good length in the finish.
Dessert
English “Rhubarb, & Custard”
This wonderfully understated description on the menu was a glorious presentation of set custard with textures of Yorkshire rhubarb, macaron, small white chocolate discs, and vanilla microwave sponge. For many this was the star of the night, glistening brightly amongst the rest of the menu stars.
Sustainable system still and sparkling water was served throughout the meal.
Coffee and Chocolates
The meal was completed with coffee and two types of chocolates: kalamansi (citrus fruit) with white chocolate, and raspberry and grenadine with dark chocolate, made on site by Pastry Chef Giulia Germinian.
The Loyal Toast was proposed by: The President Wallace Vincent, who also proposed the Toast to the Guests.
Great appreciation was shown by those attending to:
Fellow Gastronome Diane Rollinson, Business Development Director CH&CO (caterers to the Law Society) for hosting the event, Executive Chef, Nick Seckington and his team, Belinda Gouveia and the team in the room and General Manager Richard Hope.
Postscript
Within the Reading Room of the Law Society, watched over by a statue of Athena (goddess of wisdom and war), is a Book of Remembrance that records the names of the “1016 Solicitors & 716 Articled Clerks who laid down their lives for their country and in defence of the rule of law which they held sacred” “1914-1918 1939-1945”
Pictures and words by Gastronome John Cousins