{"id":37516,"date":"2017-05-15T16:50:41","date_gmt":"2017-05-15T16:50:41","guid":{"rendered":"https:\/\/www.delightfull.eu\/blog\/?p=37516"},"modified":"2017-05-16T08:15:51","modified_gmt":"2017-05-16T08:15:51","slug":"best-places-eat-chelsea-flower-show","status":"publish","type":"post","link":"https:\/\/www.delightfull.eu\/blog\/2017\/05\/15\/best-places-eat-chelsea-flower-show\/","title":{"rendered":"Best Places to eat during the Chelsea Flower Show"},"content":{"rendered":"\n

With the Chelsea Flower Show<\/strong><\/em> right around the corner, we decided to select a few restaurants that we believe are the best places to eat during the festival. With amazing Floral\u00a0<\/em>inspired recipes, let yourself be enchanted by these must stop restaurants.<\/p>\n

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SEE ALSO:\u00a0A MID-CENTURY SCANDINAVIAN HOME DESIGNED BY MY-STUDIO<\/a><\/strong><\/p>\n

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\"Best\"new<\/a><\/p>\n

Aqua Shard<\/strong><\/h4>\n

To celebrate this year show, Aqua Shard created a bespoke floral cocktail and pudding. The violet and berry mousse is served with a vanilla brulee,\u00a0while the cocktail is a combination of slow gin,\u00a0cr\u00e8me\u00a0<\/span>de violette, lemon juice, and lavender essence.<\/p>\n

\"Best \"Best<\/p>\n

Cheyne Walk Brasserie<\/strong><\/h4>\n

In celebration of the\u00a0Flower Show, the tv chef\u00a0Clodagh McKenna is taking over the kitchen of The Cheyne Walk Brasserie for the month of May. As part of the popup, McKenna has created a seasonal menu for the event, including floral ingredients such as courgette flowers and rosewater.<\/p>\n

\"Best\"architecture<\/a><\/p>\n

Rivea at Bulgari Hotel<\/strong><\/h4>\n

Berry Planter, a delicate dessert created to look like a plant pot with a cheesecake mousse,\u00a0berries\u00a0and pistachios, is the perfect one for the occasion, don\u2019t miss this opportunity to try it!<\/p>\n

\"Best \"Best<\/p>\n

The Royal Garden Hotel<\/strong><\/p>\n

Head to The Royal Garden Hotel in Kensington for their Chelsea Flower Show inspired afternoon tea. They\u2019ve also teamed up with Masons Dry Yorkshire Gin to create some signature cocktails for the event.<\/p>\n

\"Best<\/p>\n

108 Bar & Pantry<\/strong><\/h4>\n

Created by 108 Pantry\u2019s executive\u00a0chef, Russell Ford, the menu is filled with floral fancies for an afternoon tea with a twist.\u00a0The sister branch 108 Bar is hosting a gin partnership with Mary-le-Bone gin too for the event.<\/p>\n

\"Best \"Best<\/p>\n

Bluebird x Maitre Choux<\/strong><\/h4>\n

Exclusively for the event,\u00a0the Bluebird Chelsea\u00a0has created a Blossom afternoon tea, featuring little fancies and treats from the executive chef, Liam Smith-Laing, including an exclusive Maitre Choux eclair, which has been created by the Michelin-starred\u00a0chef Joakim Prat.<\/p>\n

\"Best<\/p>\n

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SOURCR:<\/strong>\u00a0Country & Town House<\/strong><\/a><\/p>\n

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Feel free to visit\u00a0DelightFULL\u2019s<\/strong> <\/a>Inspirations Page\u00a0as well as our\u00a0Pinterest\u00a0<\/strong><\/a>boards in order to get more inspirations.
\nGet more ideas for your projects and find functional, stylish and sizable lighting and furniture choices.<\/p>\n

<\/a><\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

With the Chelsea Flower Show right around the corner, we decided to select a few restaurants that we believe are the best places to eat during the festival. With amazing Floral\u00a0inspired recipes, let yourself be enchanted by these must stop restaurants. SEE ALSO:\u00a0A MID-CENTURY SCANDINAVIAN HOME DESIGNED BY MY-STUDIO Aqua Shard To celebrate this year show, Aqua Shard created a bespoke floral cocktail and pudding. The violet and berry mousse is served with a vanilla brulee,\u00a0while the cocktail is a […]<\/p>\n","protected":false},"author":25,"featured_media":37553,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[658],"tags":[712,7406,7410,7407,9,7409,7408],"acf":[],"_links":{"self":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/posts\/37516"}],"collection":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/users\/25"}],"replies":[{"embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/comments?post=37516"}],"version-history":[{"count":0,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/posts\/37516\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/media\/37553"}],"wp:attachment":[{"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/media?parent=37516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/categories?post=37516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.delightfull.eu\/blog\/wp-json\/wp\/v2\/tags?post=37516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}