The brief for this magical winter wedding at the Palm House in Liverpool was to create a real wow factor with the food, to match the extravagant production design. Executive Head Chef, Jens Nisson explains why the wedding was such a remarkable experience for all involved, “This was an extremely complex event in a distant city in the middle of our busiest winter period.
We served lunch and created six beautiful food stations. The evening canapes reception was followed by an immersive multiple-choice five course dinner for 180 guests including smoked-to-order starter, NO2 granita made at the table and a theatrical dessert that brought the whole chef team out to the dining room. All running seamlessly and to time. It was extremely satisfying to be part of something so ambitious yet hugely successful.”