Any excuse to party is a good one. And the first weekend of June promises to deliver, with London in particularly patriotic mood to celebrate Her Majesty’s 60th anniversary on the throne. So whether you fancy a few tipples at your own street party or prefer a more refined option -such as a dainty afternoon tea or a classical concert- there will be plenty to celebrate on the Diamond Jubilee long weekend. Here are a few suggestions…
For the Fashionista: Pret-a-Portea, the Royal Collection For the past few years, the Caramel room at The Berkeley has added a creative twist to the traditional English afternoon tea with pastries resembling the latest catwalk designs. However, from 29th May to 9th June 2012, cakes will be especially transformed to resemble the most memorable hats worn by the Royal Family, from the Queen’s crown to the infamous Philip Tracy fascinator worn by Princess Beatrice at the Royal Wedding last year.http://www.the-berkeley.co.uk
For the Party Animal: The Bourne & Hollingsworth’s Diamond Jubilee Party For those looking to celebrate the jubilee in a truly old fashioned British manner, the creators of the Blitz and Prohibition parties have produced on Sunday the 3rd of June a day full to the brim with Britishness. There will be hog roasts, afternoon tea, classic cocktails, Punch and Judy, and egg and spoon races, all accompanied by live music from brass bands to electric DJs, in the idyllic setting of Bedford Square Gardens. Tickets cost £15 and are available to buy from ticketweb or by calling 0207 724 1617.
For the Music Afficionado: a Gala at the Royal Albert Hall The Royal Garden Hotel in Kensington has partnered up with the Albert Hall to organise an overnight stay at the hotel combined with an evening concert of patriotic British classics. Available on 2nd June 2012, this package (from £315 based on two sharing) will include a concert featuring Russell Watson and the Royal Philarmonic Orchestra. http://www.royalgardenhotel.co.uk
For the Retro Food Lover: Dishes of the Decades menu The Landmark in Marylebone has concocted a special “Dishes of the Decade” Jubilee six-course menu (from £60 per person), available on the 1st-5th June. Each decade of the Elizabeth II’s reign is represented, as well as a special Queen’s favourite dish. The menu includes the London Particular, a 1950’s pea soup, which dull colour symbolises the fog and smog that would engulf London during this decade (not very appetizing but nonetheless intersting) , and the Duck à l’Orange, popular in the 1980’s when the British public became exposed to continental dishes.http://www.landmarklondon.co.uk
For the Champagne Amateur: Moët & Chandon Collector Bottle The French champagne house, established in 1743, has always had its own “special relationship” with the Royals, having been granted the Royal Warrant first in 1893 by Queen Victoria, and then in 1955 by Queen Elizabeth II. To toast this relationship, the French house has produced a special Diamond Jubilee Cuvee, featuring exclusive labels commemorating the Diamond Jubilee (on sale from May at £33.49 the bottle).
For the DIY, Street Party Fan: Beefeater Jubilee Punch Recipes The quintessential British spirit brand, which produces the only major London dry gin distilled in the capital, has partnered up with some of the capital’s leading mixologists to create some celebration punch recipes, perfect for large numbers at street parties. Nick Strangeway’s Warranted Jubilee Punch (recipe below), which combines ingredients that hold a Royal Warrant or Royal association, will be available from Mark Hix’s HIX restaurants throughout the summer, or can easily be done at home. For more recipes http://www.ginandtales.com
Nick Strangeway’s Warranted Jubilee Punch
Ingredients
2 parts Beefeater London Dry Gin
1 part Dubonnet
1 part Hawkers Sloe Gin
½ par Grants Morella Cherry Liqueur
½ part Jo Hilditch British Cassis
½ part Jo Hilditch British Framboise
A splash of Kings Ginger Liqueur
3 dashes of Angostura Bitters
1 part Lemon Juice
4 parts Twinings Earl Grey Tea (chilled)
4 parts Mumm champagne
Method:
Build the ingredients in a punch bowl or jug and top with ice
Serve the punch from a punch bowl or large jug into punch glasses or highball glasses
Garnish with fresh seasonal berries and currants, lemon wheels and borage flowers
