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Supper at Rubens Hotel, Buckingham Palace Road
February 25, 2019 @ 6:30 pm - 10:30 pmGDP90.00
Part of Red Carnation Hotels.
The Rubens Hotel at The Palace is part of Red Carnation Group voted No2 Hotel brand in the World
Seventeen luxury award-winning, family owned and run boutique hotels located in the UK, Ireland, South Africa, Switzerland and the USA, as well as a country gastro-pub in Dorset.
‘Our commitment to providing our guests with outstanding service and memorable experiences is paramount to our continued success as a company. Each dedicated and highly trained staff member embraces our philosophy of no request is too large, no detail is too small. Guests enjoy the finest experiences from generous hospitality, creative and traditional cuisine, splendid luxury, private art collections and passionate service.’
‘The Rubens at the Palace’ is the majestic 5-star luxury hotel that gives you the best of both worlds -on the one hand it recalls the magnificence and splendour of a bygone age; on the other, it gives you the latest in modern comforts and technology.
Expect warm smiles at every turn, a host of thoughtful touches, sumptuous rooms and suites, fine dining, family services, pet friendly facilities and enjoy the many attractions of London on our doorstep.
Supper tonight is being prepared by their Executive Chef Ben Kelliher
Born and bred in London he started his career at North West Kent College where he trained as an apprentice chef for three years. After finishing his course he started his culinary journey where he learned his passion for this great industry. Working at some of London’s top hotels including The Chesterfield Mayfair, his passion for food has grown and grown. Here at The Rubens at the Palace and Hotel 41 he is using fresh local seasonal produce from around the United Kingdom. He hopes to can create a dining experience that you will fondly remember.
Champagne and Canapés
Baked Orkney Scallops
served with English Chorizo and Applewood Smoked Cheese
(Bouchard Finlayson – Sauvignon Blanc, South Africa, 2017)
served with Fondant Potato, Shallot and Ale Puree, Madeira Jus
(Bouchard Finlayson – Hannibal (Sangiovese, Nebbiolo, Pinot Noir), South Africa, 2015)
*** Trio of Chocolate and Orange
(Rutherglen Muscat – Liqueur wine, Victoria, Australia.)
Coffee & Petit Fours