The air was balmy and the gardens of Martin Taylor’s estate in Maidstone, Kent, were in full bloom—a perfect setting for an exquisite garden party. With around fifty guests on the list, the place was set for a memorable afternoon of indulgence and camaraderie. As Chef, my task was to ensure the culinary experience was as vibrant and enchanting.

Upon arrival, together with Bianca and the rest of the team, we began setting up our outdoor kitchen. The scents of fresh herbs and flowers mingled beautifully, setting a delightful tone for the day. We kicked off with an array of cold plates: delicate ham topped with dill and capers, a selection of local cheeses adorned with a drizzle of honey, and vibrant crudité platters .

Our salads were a hit, each bowl a burst of colors and flavors. We featured a fresh pea and mint salad, a classic Caesar with homemade croutons, and a robust beetroot salad with goat cheese, each reflecting the bounty of the season.

As the afternoon mellowed, we fired up the grill for the barbecue segment. Corn on the cob with butter and herbs, and garlic-thyme marinated potatoes sizzled alongside. The aromas were irresistible, drawing guests towards the grill with eager anticipation.

The centerpiece of our menu was a full roast pork on a charcoal rotisserie. The process was a spectacle in itself, with the pork slowly turning, basting in its own juices, becoming succulently tender and flavorful. The final product was golden and crispy on the outside, perfectly moist on the inside, served with a homemade apple sauce that complemented the pork’s smokiness beautifully. Ofcourse the ribs, kicken and the wellknown -mici – from Romania cuisine, didn’t miss the show.

No garden party would be complete without a touch of sweetness. Our homemade ice cream—vanilla bean, strawberry, and a daring lavender—was served alongside fresh fruit. The cool, creamy textures provided a delightful contrast to the warm, sunny day.

Throughout the event, the laughter of guests mingled with the clinking of glasses. Our bar was well-attended, serving everything from sparkling wines to refreshing cocktails, each crafted to enhance the flavors of the meals.

As the sun began to set, casting long shadows over the beautifully tended gardens, the party wound down. Guests departed with content smiles and praises, making all the effort worthwhile. Working alongside Bianca and our dedicated team, we left feeling proud and fulfilled, knowing we had created an experience that would be fondly remembered by all who attended.

Indeed, it was not just a display of culinary skill, but a celebration of the season’s finest offerings and the joy of shared moments. As Chef Chris, my heart was full, grateful for the opportunity to bring people together over the love of great food.