3rd June 2016
1st February 2017
Last week, we had the honour of catering at RAF Coningsby for the Battle of Britain Memorial Flight, 60th Anniversary. Dinner was served in one of the hangers at the Royal Airforce base with tables and dinner settings surrounded by fighter jets used in the war, with the Lancaster Bomber at the center of the room.
The Lancaster’s flight was its first in nine months, following major maintenance work and took off for her air test at the Imperial War Museum in Duxford.
“460 Squadron (Royal Australian Air Force)’s AR-L flew from RAF Binbrook and was brought down by flak with the loss of all the crew during a daylight raid on flying bomb sites in France on August 3, 1944.
50 Squadron was based at RAF Waddington during the way. Aircraft VN-T was the Lancaster flown by Flying Officer Douglas Millikin DFC – the grandfather of the BBMF’s current Officer Commanding, Squadron Leader Andy Millikin – on most of his first tour of 30 ops.
Lancaster PA474 has undergone a full deep strip down and inspection by a team of nine technicians from the Aircraft Restoration Company at the Stephenson Hangar at Duxford.”
During the afternoon of the anniversary dinner, Price William, Duke of Cambridge visited RAF Coningsby to meet the veterans attending the dinner later in the evening.
For the dinner, we designed a menu that gave a nod to all things local and seasonal, working closely with our Lincolnshire suppliers to source all of the ingredients. Guests were offered Belvoir Elderflower and Prosecco on arrival where they mingled at the entrance of the hanger, thanks to a heavy downpour of rain all evening. At 7.15pm, a Spitfire flew over, and the air raid sirens were sounded to call for dinner. Guests were seated, and enjoyed homemade Caramelised Red Onion Bread with Freshly Churned Dill Butter whilst awaiting their dinner.
Boston Cauliflower Veloute, Sautéed Wild Mushrooms, Truffle, Beetroot Bread or
Alfred Enderdy Smoked Haddock, Grilled Asparagus, Chive Hollandaise, Borage
Braised Cheek, Belly Pork, Pork Quaver, Apple Fondant, Lincolnshire Honey Roasted Carrots, Broad beans served with Skid Brooke Cider sauce or
Asparagus, Spinach, Charred Spring Onion, Coat Hill blue, Walnut risotto (Gluten Free) (Vegetarian)
Homemade Sticky Toffee Pudding, Caramel sauce and Custard or
Foraged Lincolnshire Brambles, Macaroon, Panna Cotta, Ginger, Honey comb and Pear Sorbet
Carol Vorderman tweeted “Unbelievably good… Thank you a hundred times…I think I had two puddings xx”
