You’ve found your prince, now what about the palace?
A beautiful building, steeped in history, centuries of majesty and splendour – is there a better place than Kensington Palace to celebrate your marriage and the start of a new life together?
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NewsMatt’s trip to JapanThere’s not much that will wake you up quicker than a visit to Tokyo’s famous Tsukiji fish market. A Taste of ProvenceThe luxury hotel and restaurant association, Relais & Chateaux located on Beauchamp Place, asked Mackintosh’s to cater for its South of France themed event for its Provencale, French Riviera and Corsican delegation. Did you know the history of the Michelin Star?Some interesting facts about the history of the Michelin Star April Seasonal FoodsVegetables asparagus March Seasonal FoodWhat you should be eating in March February Seasonal FoodVegetables brussels sprouts bananas guinea fowl brill Mussels are much more then they seemMussels have been cultivated for almost 800 years in Europe, and have been used as a food source for more than 20,000 years. In fact, prehistoric settlements in Scotland can often be identified by the large mounds of mussel shells found nearby. Quintessentially Wine CollaborationQuintessentially wine have kindly offered Mackintosh’s clients a complimentary fine wine consultation as well as one year membership which is worth £250 per year. Launch of Relais & Châteaux 2009 guideRelais and Châteaux invited Mackintosh’s catering with head chef Matthew Kennard to prepare caramelised duck breast with roasted vanilla scented peach, tarragon vinegar dipping sauce and house cured bresola with pickled girolles, rocket and roast fig on an olive croute. He was to join three Michelin chefs- Luke Matthews of Chewton Glen who prepared Foie […] |
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Mackintosh's Unit B05 Acton Business Centre School Road London NW10 6TD |