A Glorious Grosvenor, we did Gallivant!
Weds 6th October
The Biltmore Hotel
Our October party at The Biltmore, Grosvenor Square, was a glorious night of peachy pink ‘Axia Paradise’ cocktails complimenting the five-star interior-designed private room, warm lighting, cool music and outstanding canapes.
The Biltmore was certainly a magical b
ackdrop for glamorous guests to meet and connect.
We enjoyed chef Paul Walsh’s marvellous creations of canapes;
Coronation chicken scotch eggs, Seared Bluefin Tuna with wasabi Mayonnaise, Whipped Tunworth Cheese with figs and Heather honey, Salt Marsh Lamb fritters with minted harissa yoghurt and Old Bay Seasoned King Prawns with mango Thai Som tam dip and Berkswell and quince croquettes.
The whole experience left our taste buds tingling!
We sipped on delicious Axia Mastiha cocktails. Axia is a luxury spirit class blending old world tradition with new world innovation. Axia Brand Ambassador and Mixologist Mike Goncalves was on hand to talk us through how the brand came about and where it’s headed, you saw it here first!
Axia (meaning ‘value’ in Greek) is a refreshing, extra-dry Mastiha spirit. Mastiha is found on the island of Chios. For over two thousand years this ancient superfood has been used to richly flavour foods and treat numerous ailments. A rare, versatile and sustainable ingredient whose authentic character cannot be replicated. It is definitely Greece’s most
exotic spice and Axia is set to be the cocktail mixologists favourite.
Thank you to the whole Biltmore team for your first-class service. Paul Walsh for outstanding food, Sara, Matt, Nerijus and Morgan. We so appreciate your attention to detail and making our party such a wonderful success. We look forward to using our free Axia cocktail card – thank you! And coming back again for more cocktails at The Pine Bar soon.
Winter cocktails in a cosy bar, count me in!
Barbara
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