Harry Winston Chinese New Year
Harry Winston Chinese New Year
The brief
Harry Winston are a regular client of ours and came to us with an enquiry for a canape reception and dinner for their clients to celebrate Chinese New Year. They wanted to offer a mocktail and cocktail with canapes, then a 4-course dinner. The store is small so we would split the dinner across two floors having 20 guests on each. They were keen for this to be a completely immersive and unique experience for their guests.
Our proposal
Our team set about researching Chinese culture surrounding New Year and finding ways in which we could incorporate these elements into our offering. This year is the Year of the Snake, so we wanted to give a nod to this too. It was also important that the tablescape and styling tied into the theme.
event logistics
With a strict 1-hour load in slot in the morning everything had to be carried very carefully through their store to avoid damaging any products or the fabric of the building.
The event was executed with seamless precision. Our waiters were dressed in smart navy jackets, complete with Harry Winston branded pocket squares, ensuring a polished, professional and on brand look.
The guests were served Champagne, cocktails, mocktails and canapes during the reception. They were also entertained with an energetic and vibrant Lion Dance which is a traditional and highly symbolic performance meant to bring prosperity, happiness, and good fortune for the coming year.
Due to space restrictions, guests were called to be seated for dinner across two floors. This made it essential to have strong, coordinated teams in both areas to maintain efficiency and consistency.
Operating out of one compact kitchen, we ensured everything ran smoothly with an organised approach, managing the space to deliver a flawless dining experience for all guests.
the menu
We were tasked with creating an interactive, high-end menu to celebrate Chinese New Year, specifically the Year of the Snake. Our objective was to put a contemporary twist on Chinese cuisine while maintaining its rich tradition.
Our canapes gave a nod to Chinese flavours. To elevate a classic, we transformed Prawn Toast into Lobster Toast, paired with a rich lobster aioli.
For the Amuse Bouche, we reimagined Chilli Crab. We served beautiful hand-picked Cromer Crab meat with crispy chilli and served it in a warm doughnut dusted with Chinese 5 spice and desiccated coconut, finished with a generous serving of Oscietra Caviar.
The main course we served was a take on Beef & Broccoli, this consisted of dry-aged Long Horn beef from Sussex, broccoli with sesame puree and a soy-cured egg yolk.
The dessert was the star of the show. We had custom moulds made with the Harry Winston logo and we made tuilles in the shape of snakes to garnish. The dessert was powder-coated in a ruby red chocolate to reflect the Chinese theme. Inside the dessert was layers of lychee and bergamot. To create a truly immersive experience, our team poured a warm bergamot broth over dry ice at the table, releasing an aromatic cloud that filled the room with the fresh scent of bergamot, delivering a sensory wow factor.
canapes
Prawn & lime leaf spring roll, lime leaf mayonnaise, crispy seaweed
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Sticky pork belly, crackling skewer, shiso leaf, jasmine tea cloud
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Wild mushroom & truffle dumpling, truffle soy glaze
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Peking duck cornetto, hoi sin, compressed cucumber, green mango, gold leaf
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“Lobster Toast” native lobster, sesame seeds, sour dough, lobster aioli
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Salt & pepper enoki, crispy enoki mushroom, oyster sauce, oyster leaf, pickled enoki
Amuse Bouche
Doughnut
Crab doughnut, cucumber ketchup, spring onion, Oscietra caviar
To Start
Wild Sea Bass, Sweet Plum & Ginger Vinaigrette
Sea Bass carpaccio, Yee Sang vegetables of shredded carrot, mango, lotus root, kaffir leaf, soy caviar, soy, plum & ginger vinaigrette, cashews
Main Course
“Beef & Broccoli”
Dry aged beef fillet, garlic soy glaze, broccoli & sesame puree, soy cured egg yolk, crispy noodles, chive powder
To Finish
Snake dessert
Bergamot, vanilla orchid & Wu Long pudding, textures of lychee. Bergamot essence poured at the table.
the drinks
Inspired by the prevailing trends in the British cocktail scene, these cocktails for Harry Winston were crafted with simplicity in mind. It was imperative to also incorporate Chinese ingredients while maintaining an elevated offering.
Our “Snake Eyes” cocktail was primarily developed to utilise a short, straight-edged tumbler, which is commonly found in contemporary, independent, and Chinese dining establishments. Given the recent surge in popularity of margaritas in the UK, this style glass was the ideal vessel for such a drink. Therefore, we created a banana and coconut water margarita base, infused with a subtle smokiness from a dash of mezcal. To finish, the drink was garnished with a generous amount of flaked salt and a purified ice cube, resulting in a short yet complex cocktail with contemporary aesthetics. We named this “Snake Eyes” to give a nod to the Year of the Snake.
Since all the base ingredients were premixed and the glassware was already garnished with salt, this creation was quick and easy to serve during the event. A light shake and then pouring over ice took no more than a minute to make six drinks.
Following this, the non-alcoholic option, our “Yuzade”, was developed with the ingredients in mind – yuzu is a citrus fruit of Chinese origin. Essentially, the drink we created is an infused lemonade with a base of 0% gin, where yuzu juice replaces the standard lemon juice. To enhance the flavour profile, fresh ginger juice adds a spicy kick, and to surprise the palate, there’s aloe vera juice for a perfumed top note. These flavours combine to create a well-balanced drink that refreshes and tantalises the tongue.
Served in a highball with soda, the Yuzade is also batched in advance, requiring only pouring over ice and garnishing with yuzu peel to serve. This allows for up to six drinks to be made every minute, which was ideal for event speed.
Styling
For the styling, we drew inspiration from Chinese New Year culture, incorporating the traditional symbolism of red and gold, colours associated with luck and prosperity for the upcoming year. The styling seamlessly complemented the opulent surroundings of the Harry Winston store, creating an atmosphere of luxury and elegance. A single flower type, red poppies, were used in contemporary bud vases to bring a modern twist to the design. The Imperial plates from Options Greathire were the perfect choice, selected for their refined aesthetic and adding a touch of sophistication. We designed circular menus which sat perfectly within the charger plates, tying the entire look together with precision and grace.