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London: Canapes with a sting in the tail

For adventurous food fanatics, The London Kitchen has created two one-off canapés – Thai green crickets with coriander and coconut cream and chocolate dipped whole scorpions with a white chocolate and chilli fondue.
 
If the thought of devouring bugs doesn’t quite tickle your taste buds, hungry workers can feast on a selection of canapé classics before heading off for a drink with colleagues. On the menu will be mini Yorkshire puddings with roast beef and horseradish alongside ham hock on a toasted croute with piccalilli. Additionally, The London Kitchen will serve specialities like ostrich nicoise, tandoori rabbit and bison carpaccio.
 
Experts on the event catering scene, The London Kitchen specialises in creating bespoke menus and dishes to suit the individual needs of each client. Whether it’s a banquet for 30 to 3000 guests or a canapé reception, The London Kitchen uses the freshest seasonal and sustainable ingredients sourced from across the UK and Europe. Founded by Damian Clarkson, his impressive CV puts The London Kitchen head and shoulders in front of the rest. Having catered for the Queen and former PM Tony Blair, Clarkson counts Aston Martin and The Rolling Stones among his clients and he is a regular on BBC 1’s The Apprentice.
 
 


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27 June 2010
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