What better way to celebrate a 60th birthday than by having a party on board one of Britain’s greatest warships, HMS Warrior. There is though one small problem with Warrior; she’s afloat. This is fine at low water when the gangplank is practically level. At the top of a spring tide though the gangplank more closely resembles a cliff face, and the wearing of crampons feels as if it is a necessity. With all the food, and all the equipment needed to cook and serve it, having to go up and down this gangplank, catering on board this historic vessel can truly be said to be a challenge at times.


All Peter needed to do was ensure his guests made it up the gangplank and down into the ship in time to be served. Our team had arrived some hours earlier, climbed the steel hill, and got the food preparation underway. Fortunately there were no mishaps and everyone got the food and service they had hoped for, especially Peter.


Hampshire Roast Goats Cheese Panna Cotta with Honey Soused Beetroots, a Warm Crispy Rosary Bonbon, and Candied Walnuts


Beef Wellington with Red Wine Shallot and Celeriac Puree, Old Winchester Potato Rosti, Fine Beans and Cabernet Sauvignon Jus Sesame Crusted Tofu, Spring Onion Enoki Parcel on Gingered Vegetables with Yellow Pepper and Coconut Sauce


Sticky Toffee Pudding with Clotted Cream Ice Cream and Salted Caramel Snaps

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