rhubarb's 'Favourite Foodie Moment' This March

Each month we bring you our top foodie tips and favourite moments from the kitchen and beyond…

This month rhubarb’s ‘favourite foodie moment’ comes from our talented London events pastry team; often referred to as the artists of the company due to the unique culinary pieces they create for every event, their sweet constructions treading a fine line between food and art.

Our recent event showcase with the V&A museum was the perfect occasion to showcase our exciting new spring/summer menus. With a range of colourful canapés, delicious tasting plates and creative cocktails, the showcase ended on an indulgent sweet note courtesy of team pastry. We think these might be cakes best left to the pastry chefs to create….


Menu Highlights:

 Pre-Dessert Treats

Signature Spritz

rhubarb cheesecake, Aperol spritz, verbena cress & Prosecco sorbet

 The Ultimate Puddings

Cherry on the top

Confit cherry, tarragon, Kirsch, white chocolate whipped ganache, chocolate & Kirsch ice cream

Gâteau de mille-feuilles

Vanilla & pastis whipped cream, confit cherries, wild strawberries, caramelized puff pastry, almond milk ice cream & beurre noisette crumble


These show-stopping desserts were inspired by architect-turned-patisserie chef Dinara Kasko. Using a 3D printer to create unusual moulds, Kasko has created a range of geometrically shaped cakes which incorporate mathematical algorithms into the baking process. Our chefs experimented with new shapes and presentation styles whilst remaining focused on delicious flavour combinations.

If you’ve been inspired by our food and would love to share your foodie moment with us, we’d love to hear from you - get involved by tweeting us at @rhubarb_food with the hashtag #FFM

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