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Our answer to summer entertaining: a grazing board in true PV&E style. Here at PV&E, food is at the heart of everything we do. The relationship between food and creating memorable experiences is what we are all about. With Summer events in full swing, we went behind the scenes and spoke to culinary maestros Chef Alessandro & Chef Dan to see what’s trending on our menus this month.
Whether it’s a wedding, reunion or special celebration, an inviting and impressive summer grazing table serves a crowd beautifully at your warm weather get-togethers. A gorgeous and delicious spread that brings together the best of British cheese, artisan charcuterie, fruits, herbs, crackers, and spreads. The best part: it’s visually captivating, easy to build and the perfect crowd pleaser.
Why not try it for yourselves? Using our new sustainably sourced PV&E bamboo serving boards, Chef Alessandro & Chef Dan share a simple step-by-step guide to help to build a grazing board for two, using the finest seasonal ingredients. Quality and provenance of each ingredient is crucial when it comes to delivering award-winning dining here at PV&E.
The locally sourced English artisan charcuterie is from Capreolus Fine Foods and our British cheese selection is from Harvey & Brockless. We stand by our belief that a dish is only as good as the ingredients and the effort put into it. This is one of the many reasons why we work with fine food suppliers such as Harvey & Brockless and Capreolus Fine Foods who have sustainability at the heart of everything. That paired with the extraordinary level of creativity and passion that our award-winning chefs bring ensures to deliver a truly unique experience in every bite. A fantastic celebration of flavours, textures, and colours!
Let’s show you how to put it all together…
Grazing Board for Two:
Prep Time: 10 minutes
Cooking Time: 5 minutes
Ingredients:
Venison and green peppercorn salami 40g (6 slices)
Air-Dried Pork Loin 40g (4slices)
Dorset air-dried beef 40g (4slices)
Uphall Farmhouse Air-Dried Ham 40g (4slices)
Winterdale Shaw Cheddar 2x25g
Devon Blue 2x25g
Baron Bigod 2x25g
8/10 pieces of flatbreads and crackers
Caperberries 30g
Cornichons 30g
Mezze Hummus 35g
Method:
Take your board, add your olives, jam and mezze hummus to small ramekins and place onto cheeseboard. Assemble your cheese (cut and uncut) all over the board. Unwrap the cured meat and place them in various spots on the board. Place the crackers and add the final fruits, nuts and extras to fill any open spots #HappyGrazing
Share your foodie creations with us @sodexoprestige