From the raw ingredients right through to the finished dish, the care, attention and skill are there for you to see.  Over four hundred guests enjoyed these jewel-like, palate cleansing jellies at a dinner in London last night and guests at three other events this same night were treated to equally exquisite menus, every element of which  received similar treatment.  It goes without saying that corners are never, ever cut in our kitchens.  This is key to the By Word of Mouth food philosophy and is at the heart of everything we do.

Quantities suggested are approximate and you should play around with the various flavours, adding more or less to achieve your own, perfect balance. Both the Sauce Vierge and Salsa Verde have numerous uses and are especially delicious tossed through warm new potatoes, drizzled over roasted vegetables or served as a spooning sauce for lamb, beef, chicken or fish.   

Salsa Verde: 

This incredible, intensely flavoured Italian ‘green sauce’ has so many uses it has to be the most versatile summer salsa imaginable. 

1 bunch each of mint, basil, flat leaf parsley
2 tbs gherkins
2 tbs capers
6 anchovy fillets
1 clove of garlic, crushed
2 tsp Dijon mustard
Zest and juice of 1 small lemon
Extra virgin olive oil
Sea salt and black pepper

• Finely chop the herbs, gherkins, capers and anchovies (or whizz in a food processor)
• Mixi in the mustard, lemon zest and lemon juice.  
• Season well. 
• Slowly mix in enough virgin olive oil to loosen the salsa to the consistency required. 
• Taste and add more of any of the ingredients as needed to balance the flavours to your liking. 

Sauce Vierge à la Will:

One of our chefs, Will, has given this classic French summer sauce his own twist with the addition of some finely chopped fennel and red pepper to pack even more summer flavour into this colourful, aromatic dressing that keeps very well in the fridge for up to a week.

1 medium red pepper, diced very small
1 medium bulb of fennel, diced very small
2 banana shallots, finely chopped
2 cloves garlic, crushed
1 bay leaf
3 sprigs of thyme
150 ml extra virgin olive oil
Pinch caster sugar
1 tbs white wine vinegar
6 ripe plum tomatoes, skinned, de-seeded and diced very small
Handful of basil, shredded
Handful of chervil, shredded
Salt and freshly ground black pepper

• Sweat the pepper, shallot and fennel over a low heat in a couple of tablespoons of olive oil, ensuring that they do not colour. 
• Add the bay leaf and sprigs of thyme
• Pour in the olive oil, pinch of sugar, lemon juice and white wine vinegar
• Warm through gently, remove from the heat and allow to infuse for 5 minutes
• Stir through the tomatoes and herbs, season to taste and allow to cool

Gremolata:

This is a brilliant Italian seasoning, traditionally served with veal but with endless possibilities. 

Finely chop a handful of flat leaf parsley and mix together with the grated zest of an unwaxed lemon and one finely chopped garlic clove.  Season with sea salt and black pepper.  Use as a crust or rub for fish and chicken or scatter over stews,  soups or salads for a zesty kick.

As numbers at By Word of Mouth HQ continue to expand, with a recently recruited new Junior Sous Chef and Senior Party Planner, attention turns towards the illustrious summer of 2012, which is ambiguously emitting noises of dazzling commotion – what will the Olympics bring for London? (For those who may not have seen our Tweets, click here for information on our summer 2012 venue located just 500m from the Olympic Park.)

The turn of the seasons means new menus. The menu design team have been creating and re-writing the Spring/Summer menus since December, carefully selecting the seasonal produce which epitomises the warmer months. You can expect to see asparagus, samphire, crab, lobster, broad beans and poussin whilst the juiciest of strawberries punctuate the deliciously fresh pudding menu.

Along with new menus comes new ‘dec’ – the individually designed presentation dishes and trays which act as the backdrop to all of our canapés. The inspiration for these designs comes from many sources – Vogue, Tatler and Harpers Bazaar inspired fashion trends, Parisian ventures (see previous blog), as well as events and trends in our London diaries. We could have followed the pastel trends interspersed with flashes of neon orange, ice cream pinks and yellows or tribal patterns, however we couldn’t avoid a nod towards one of London’s most exciting events. Therefore you will see a range of chic canapé trays in lustrous shades of gold, silver and bronze demonstrating an artful use of texture and shape creating a cosmopolitan feel whilst delivering that sparkling sense of sophistication and elegance that makes By Word of Mouth your caterer of choice for London 2012. Of course if you would rather those ice cream shades and elegant pastels, our design team are always happy to put a bespoke look together for your event!

So as we sign off, we hope we have instilled a sense of Spring hope. New shades, new menus, new faces, new textures, new products; Spring is a time for renewal, energy and looking forward to the alluring times ahead that London has to offer.

The Parc des Expositions really is enormous – made up of a series of ‘Halles’ which are linked together in a great semi circle.  We start in the brilliantly named ‘Ethnic Chic’ section which hosts an incredible mix of stands from around the globe offering everything from ornate tree trunks to minute, decorative palm seeds.  Last year, we found some beautiful bowls from a Vietnamese supplier but this time we emerge with just a couple of brochures and the merest hint of dejection.  Moving on to ‘Table Top’, we are instantly reassured by the sight of a regular supplier with some new ranges on show.  With a decent order placed and our confidence restored, we head off in search of lunch and end up eating our baguettes sitting on the floor watched over by a group of giant mechancial reindeer and polar bears nodding away on one of the many Christmas stands.  Then Gwyneth Paltrow wanders past and I start to wonder if that early morning is catching up with me but it really is the Hollywood star and we have an amusing debate as to what she could be doing here.

The afternoon is successful.   ‘Cote Charme’ produces some excellent new suppliers and as we leave the vast cavern that is Halle 5a we spot a beautiful, sage green painted Laduree macaroon ‘carriage’ – a  pretty little oasis at the foot of the steps where business is brisk.  Three macaroons later, we head off  into the rain and the reality of the crowded RER, complete with busking accordionist.

Back in Paris, we dine at a tiny restaurant Le Coin des Amis on the steep slopes of Montmartre.  Foie gras and leek terrine, duck confit and flambeed crepes provide a deeply satisfying french ‘experience’ and we then join the crowds of tourists admiring the illuminated Eiffel Tower from the hill top next to the Sacre Coeur.

Day two at the show is spent prowling the aisles of ‘Accessoires Maison’ which produces yet more new suppliers, a very chic new drinks tray and some wonderful pieces for the spring/summer canape presentation.  Maison et Objet has once again been huge and we are full of fatigue as we struggle to maintain a decent game of iPad Scrabble on the way back to London.  It will be a few weeks before our purchases are delivered but part of the joy of being on the Buying Team is that moment when we see the new pieces put into action and we can start the count down to Paris 2013.

Accessoires Maison stretches into the distance	The Map…	Laduree’s Macaroon Carriage – Heaven….