Chelsea Flower Show-inspired cocktails & dishes
To celebrate its first birthday, The Ivy Chelsea Garden has embraced flower power and covered every single inch of its exterior with a kaleidoscope of blooms. The brasserie has also created a bespoke cocktail in time for the show – A Year in the Garden – featuring Prosecco, menthe blanche liqueur, grapefruit juice, elderflower, mint leaves and edible flowers.
Not to be outdone, The Ivy Kensington Brasserie has also gone potty for florals, having decked out its entrance with flower-filled wheelbarrows and flower pots overflowing with blossom. The best way to enjoy its bespoke English Rose cocktail, made with Wyborowa vodka, lychee, rose liqueur and lemon juice, is in its charming back garden.
Orrery’s terrace will be awash with flowers for its Paris in Bloom-themed rooftop. Designed by florist-to-the-stars McQueen’s, the terrace will open on 19 May and will serve pretty as a picture floral dishes like confit fillet of salmon with caramelised fennel, white asparagus and fresh strawberries; and blossom scented sorbet.
The Grade II listed German Gymnasium in King’s Cross has swapped dumb bells for bluebells as it embraces all things floral to mark the show. Dishes on its limited edition menu include dandelion salad with raspberries and an acacia blossom honey dressing; and rhubarb and custard brûlée with elderflower ice cream.
On the cocktail front, expect edible flowers aplenty among the flower-themed libations, such as the Ikebana, based on the Japanese art of flower arranging, which blends Tanqueray 10, elderflower cordial, matcha and lemon juice garnished with an edible orchid.
American restaurant Avenue in St James’s has created a floral-themed menu and a range of sours with a floral twist. Using seasonal ingredients and edible flowers, dishes include pickled cucumber and strawberry salad with fennel pollen; and scallop ceviche with vanilla and pink peppercorn, which can be washed down with a lychee and lemongrass, elderflower or cherry blossom sour.
The Artesian at The Langham has created a bespoke cocktail in honour of the show – Izumi Bloom – meaning “spring water” in Japanese in honour of spring flowers.
The brainchild of newly appointed head bartender, Gabor Fodor, the drink comes housed in a bento box filled with edible stones, flowers and an edible butterfly crafted by the hotel’s pastry chef Cherish Finden.
Featuring yuzu, geranium gin and yuzu umeshu, velvet falernum, lavender and drops of sakura, the cocktail’s pale blue colour represents “spring water combining with the earth”.
Skylon on the Southbank will be offering handcrafted marshmallows made by Marshmallowist, paired with a bespoke selection of cocktails. The sweet treats feature floral flavours like Yorkshire rhubarb & violet; and Amere floraison with bitter orange & white peach.
Modern British restaurant Rabbit in Chelsea has taken the green theme to new heights with its Green Fingered Gardener cocktail served in a wellington boot. Not a real one of course, but a glass approximation that looks like it’s been severed from an unlucky Jelly Baby.
In honour of the flower show, the cocktail blends Adnams Gin, cucumber juice, thyme sugar syrup, foraged mint leaves and borage flowers – the liquid equivalent of an English country garden.
To conincide with the show, Rabbit will be showing off its own edible garden planted with edible flowers and veg. Rabbit’s dishes will also have a flower theme, such as wild duck and bacon salad with wheat berries, black current and a blossom vinaigrette.
The St. James’s Hotel has partnered with florists Hayford and Rhodes – whose illustrious clients include Kensington Palace and St Paul’s Cathedral – on a floral cocktail, the Violet Pearl Bloom, which blends Belvedere vodka, jasmine pearl tea, violet infused liquor and Lillet Blanc garnishes with a pink and white daisy.
Hayford and Rhodes has also filled the hotel with an explosion of blooms and an Alice in Wonderland-like giant chess set. While enjoying the floral tipple, guests are encouraged to play traditional board games like Snakes & Ladders, Monopoly, Scrabble, Dominoes and Ludo.
In honour of the show, OXBO Bankside has adapted its spring lemon tart to include edible flowers over the week of the event from 24-28th May. The Hilton Bankside will also be creating a special flower display in the lobby.
Jason Atherton’s Michelin-starred City Social will be serving a fresh and floral Pea & Tea cocktail blending Ford’s gin infused with sugar snap peas, lime juice, “electric” chamomile tea syrup and tonic water. The cocktail is garnished with pea shoots and seasonal flowers in an ode to an English country garden.