rhubarb created an extraordinary white tie event for fifty in the magnificent surroundings of Blenheim Palace.
On arrival, guests enjoyed welcome cocktails and champagne before moving inside for a spectacular seafood stall adorned with king crab, tuna tartare and cured seabass and salmon; all served with seaweed tapioca and homemade shrimp crackers.
As the sun set on Blenheim guests sat down for a four course dinner in the Long Library. Menu highlights included coffee and hazelnut cured beef, truffle Cotswold chicken with truffle purée and chicken skin, and blueberry soufflé with vanilla bean ice-cream for dessert.