Kensington Palace is one of six venues cared for by independent charity Historic Royal Palaces. Situated on the palace lawns, the Pavilion overlooks the beautiful sunken garden and will be available to host an exclusive number of events for three years while The Orangery is closed for planned conservation work.
The Orangery reception was simply stunning. The space was decorated with a variety of fruit trees in terracotta pots alongside stone and bronze urns, dressed with green foliage, fresh oranges and stephanotis flowers, all provided by Simon Lycett. Coates & Seely sparkling wine was circulated and delicious By Word of Mouth canapés were beautifully styled on perspex trays. The menu included palm sugar and ginger marinated salmon, avocado mousse on a basil biscotti as well as star anise spiced duck confit bon bon and torched red mullet on an english asparagus and broad bean salad. Jazz singer Atila contributed to the relaxed atmosphere with a whimsical collection of smooth classics.
Tables were adorned with elaborate decorations of up to an impressive 2.5metres. These were beautifully created with pillar candles, a steel-supported decoration of mixed foliage as well as an assortment of glass vases displaying colourful flower arrangements. Each table was a vibrant Pantone and chairs were perfectly matched. To complete, clock and watch-faces were interspersed throughout to reflect the evening’s theme of ‘time’. Each guest was given a fresh sprig of thyme on their napkin. This was a 21st century equivalent of the fragrant herbs they would have had at a Palace event in days gone by to mask the scents of the city. This was also representative of ‘time’ as being the greatest gift of all and which Historic Royal Palaces preserve, celebrate and present with their unique historic venues.
A surprise performance by Tokio Myers, winner of Britain’s Got Talent was revealed after the main course. His extraordinary talent as a multi-instrumental artist and composer left the guests in silence. The beauty and emotion throughout his performance captured the power and excitement of the event perfectly.
To conclude, guests were guided back through to the reception area. The space had been transformed into a ‘UV Citrus Grove’ setting for dessert and after-dinner drinks. Desserts were displayed amongst a ‘copse’ of fruit trees. Stunning dessert stands included citrus jellies with yoghurt foam, sour cream cheesecake with yuzu curd as well as velvet cake with Valrhona chocolate shards.