Oh, what a pudding, oh what a show

Our delicious Pudding Club feast was given a new lease of life at Twenty Nine as we welcomed guests to our private dining room for an evening of sweet delights; with a little savoury to kick things off. 

The kitchen team, led by our Head Chef at Twenty Nine, Stefan Bonifay, created a delicious menu that was creative, flavoursome and tested the boundaries of our taste buds. We also treated our guests to some live cocktail making with a peach Bellini and French 75 being served; complementing the menu perfectly. 

We started things off with a gorgeous chicken or halloumi pearl barley risotto, with guests passing on their compliments to the chef from the outset. 

One of the guests, Jayne, said of the evening, “What a fantastic evening, the food was spectacular both in taste and design and so many courses, great value for money.  Congratulations to the team at Twenty Nine for making it such a memorable evening and I’m looking forward to the next Pudding Club event.”

The savoury course was followed by a red pepper and caramel cremeux, with a red pepper sorbet and sugar nest. This dish certainly combined the sweet and the savoury in an appealing package. To help cleanse the savoury palette, course three comprised of a bloody Mary sorbet, a horseradish sugar tuile and tabasco pearls; this dish certainly had a kick with the smoked vodka included. 

Courses four and five were the crowd pleasers of the evening, with Stefan and his team live plating a deconstructed citrus cremeux with mandarin sorbet, bitter orange pearls, lemon sable and a Yuzu coulis taking over the entire table. It was every child’s dream to make such an organised, as well as delightfully tasty mess. Not to be outdone, the giant chocolate éclair, took the length of the table with large slices being eaten and taken away in doggy bags for later. 

Our director, Sharon Noakes, attended and said of the Pudding Club event, “It was fantastic to welcome our guests to Twenty Nine and for our brilliant kitchen team to work their magic creating a wonderful menu of such treats. The courses were so creative, and the live plating was a spectacle for us all; I want to pass on my thanks to Stefan’s team for doing such an amazing job. We hope to host more evenings like the Pudding Club at Twenty Nine.”

The final course was a reverse affogato with deep fried ice cream and cold pressed coffee for our guests to fill what remaining space they had. 

The Pudding Club at Twenty Nine was certainly a delicious success and we hope to continue to host similar events in the future, so watch this space for updates on what’s on at Twenty Nine. If you want to hear more from Twenty Nine or our other venues you can do this by signing up to our newsletter. 

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