Formally owned by the BBC, Yalding House was once the home of Radio 4, and more recently, Radio 1.
Guests enjoyed a selection of food stations as they explored new venue Yaldling House, at a recent Create event.
At the first food station, ‘Sous Vide’, guests were served “Caesar salad”- Goosnargh chicken breast poached in a split cheese and onion sauce served with slow cooked bantom eggs and roast bread and bacon crumb, “Fish pie”- cod cooked in a smoked fish veloute with buttery Anya potatoes and baked crispy cheese and garlic mushrooms served with garlic and maple puree, roasted tarragon butter and whipped goats cheese.
The second food station focused on barbecued dishes, including Bavette steak cooked at 56ºc with brown butter tarragon and maple syrup, with charred broccoli puree and a coriander, jalapeno emulsion and cauliflower cooked with spiced butter, served with pickled dried fruits, poppadum crumb and smoked cauliflower puree.
The third station included salt-baked dishes such as salt-baked shoulder of hogget, served with rosemary pomme mousseline, roasted lamb fat mayonnaise and pickled shallots, and salt-baked carrots in hay, with baked hay butter and goats curd.
At the dessert station, guests tucked into baked eggy brioche with Bramley apple caramel and roast apple ice cream, “Hot chocolate”- caramelia chocolate blended with vanilla Anglaise, served with salt caramel marshmallow, Tonka bean and cardamom sugar, and dry ice ice cream churned to order, served with a selection of freeze dried berries, croquants and syrups.