Nomadic partnered with MasterChef Winner Laurence Henry and world-class hotel provider Leading Hotels of The World to celebrate three of its most luxurious alpine hotels – Victoria Jungfrau, Schloss and Inter Alpen.
This was, at the time, the hottest day on record. This was, at the time, a gathering like no other. Hoteliers and leading industry experts rubbed shoulders and exchanged handshakes in a secret location in the middle of an empty field before being serenaded by an octogenarian with a cowbell to a hidden woodland glade where they could take cover from the irrepressible heat.
Thankfully our friends, leading mixologists Strongman’s Tipple, came prepared with a selection of thirst-quenching drinks created in collaboration with Nomadic and Leading Hotels, especially for the occasion. These were imbibed under the dappled shade of an ancient oak tree as cocktails and conversations flowed freely. The list included
Victoria Jungfrau was created using fermented pink rhubarb handpicked from our vegetable patch and wild fennel gathered by our foragers. This was sweet with notes of aniseed and was served over hand-carved ice.
Interalpen – a subtle blend of fig leaf whisky, rum, vanilla and cascara. For those brave enough to try, we served it on a twig with ants that Lucas from Strongmans had brought along with him.
Schloss -is the lightest of all three options. a lemon verbena vodka with carbonated wild strawberry gathered from nearby and eucalyptus mist. Our favourite of the three.
After cocktails and canapes (which were devoured) it was time to eat.
For the occasion, Nomadic worked with none other than MasterChef Professionals winner Laurence Henry to create the feast – a mouth-watering menu consisting of wood-smoked hassle-back potato with crème fraiche, an Aylesbury duck pancake served with nasturtium from our vegetable patch, and a fermented pine syrup glaze our foragers had prepared, ember roasted celeriac for vegetarians and a delicious apple and blackberry crumble with fig leaf ice cream for dessert.
After the meal, guests gathered by the fire for herbal teas, toasted marshmallows and a fireside chat. The alphorn, which was used ceremoniously upon arrival to greet our guests, was given a final blast as the sun set overhead and guests began to make their way home.
To this day our guests still discuss the event, and we still have fond memories. Being able to showcase such incredible produce with a superstar team of chefs, front of-house, foragers, and barmen is what gets us out of bed each day.
