HENLEY FESTIVAL An English tradition
There is a quintessential English flavour to the Henley Festival – even though the catering might be Albert and Michel Roux, and the headline act Welsh.
It’s partly the Thamesside setting. But it’s also the marquees, the Pimms and champagne, the black-ties and cocktail dresses, and of course the occasional summer showers.
As one guest said: “It’s a very civilised way of spending a summer evening, and for that reason alone, it is an excellent event at which to entertain your corporate guests.“
Staged the week after the Regatta and lasting five nights, the Festival has been described as “the most magical summer event“ in the UK. As Joe Hemani, who heads up Westcoast, says: “It is a fantastic event that gives us the opportunity to entertain our guests in a most special way, with a variety of entertainment which never fails to impress.“
Sir John Madejski describes the Festival as “totally and utterly blissful“ while firms from PwC to Coutts, and from Kleinwort Benson to Invesco, have given ringing endorsements of the event as a great opportunity for corporate entertaining.
This summer’s Festival featured Tom Jones, Alexandra Burke, Jools Holland, Tasmin Little and Blake, among the headlining acts. There is always an eclectic mix of entertainment – classical music, jazz, opera, dance, street theatre, rock, comedy and fireworks – but for many, wining and dining is as important as the live acts.
HENLEY FESTIVAL MENU
Albert Roux at the Riverside Restaurant Menu Gastronomique Les hors d’oeuvres
Citrus marinated organic salmon, roast baby beetroot, crème fraiche and toasted rye bread Asparagus mousse with brown shrimps, asparagus and fresh tomato vinaigrette with basil Snails and chorizo with mesquite grilled aubergine purée, roasted pine nuts and virgin olive oil Potted Parmesan cream with romaine lettuce, parmesan shaving, anchovy and lemon dressing Salt cod purée with lobster, trompette mushroom, Espelette pimento and lobster sauce
Les entrées
Fillet of sea bass with lobster sauce, courgette gratin and saffron potato Supreme of guinea fowl cooked with fresh herbs, confit tomato with black olives Cumbrian fillet of beef with horseradish and bone marrow crust, French beans, large fries Cumbrian Fellbred roast rack of lamb with sauté porcini, artichokes, potato in parsley crumb Filled Portobello mushroom with goat cheese and Provencal vegetables
Les Desserts
Rhubarb and vanilla upside-down cheese cake with strawberry Warm chocolate tart with fresh raspberry White peaches poached in champagne, raspberry fool, pistachio macaroon Lemon charlotte with summer fruits Cheese Selection from Jacques Vernier
Coffee and petits fours
Roux at the Riverside is the premier location. Albert works in association with his son, Michel Roux Jr, the renowned chef at Le Gavroche and star of BBC’s Michel Roux’ Service. Other dining hotspots include the Terrace Restaurant, directly overlooking the river, which offers a set-price, three- course dinner menu; La Scala, with menus overseen by the Roux family; Café du Soir, for relaxed dining; The Hinds Head at Henley, where Heston Blumenthal’s famous triple-cooked chips, scotch quail’s egg, and pea and ham soup are on the menu; plus bars and, if you fancy a picnic, hampers organised by Carluccio’s.
With 5,000 average ticket sales per evening giving a total audience of 25,000, and with acknowledged popularity among high-net-worth individuals in the Thames Valley, the Festival is attractive to corporate sponsors.
Next year’s Festival is scheduled for July 4-8. DETAILS
HENLEY FESTIVAL Tel: 01491-843400
www
henley-festival.co.uk info@henley-festival.co.uk
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