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8 March 2019

Dine's 21st Birthday Celebrations Commence - Ambassadors' Dinner

Here we are in our 21st year and we have some very exciting months ahead, including a series of stunning Ambassadors’ Dinners & Celebrations.  We commenced our celebrations with this fabulous Dinner at Howsham Hall last week.  Guests were a mix of clients, suppliers and friends, some of whom we have worked with for many years.  We find these dinners are not only a great opportunity to trial new dishes and looks but also to host and thank people who have been our supporters over the years.

The Evening

The room looked utterly spectacular, with two beautiful blossom trees framing the room, and an array of beautiful flowers and candles down the centre of the dining table.  The Florals were all installed by Sheryl at Fulford Flowers who is based in York (they also did the flowers at the Brit Awards the week before!).  The gold cutlery, cut glassware and liner plates from Whitehouse Crockery created a luxurious stately feel to the evening alongside the deep red linen.

Fulford Flowers, York

Guests arrived at Howsham Hall to check in from 5pm and were greeted by Susan, our lovely House Butler.

Howsham Hall, Exclusive Venue near York

House Butler greeting guests to Howsham Hall - Stately Home, York

Once acquainted with their rooms, guests were served arrival drinks & canapés by the roaring fire in the Great Hall, where introductions were made by Dan & Craig who hosted the evening.

Roaring Fire at Howsham Hall


Wild Mushroom Arancini

Saffron aioli


Egg & Soldiers

Truffled scrambled egg with brioche dipper

Dine Canapes, Fine Dining

Mini Croque Monsieur

Gruyere, parmesan & dry cured ham

Dine Canapes, Private dinner

The Dinner

  Table Settings, Whitehouse Crockery


Dine Starter - Catering for foodies
Starter | Ice & Fire Salmon

Ice & Fire Salmon

Flaked Hot Smoked Salmon

Horseradish ‘gougere’, candied beetroot

Tomato & gin tea from a glass teapot

Smoked Salmon rolled with Beetroot Goat’s Cheese

Salmon Tartar & Keta

Pour of dry ice & lavender


Main Course

Duck Main Course - Dine Ambassadors' Dinner
Main Course | “Duck a L’Orange”

“Duck a L’Orange”

52c Breast of Duck

Duck confit in a ‘tangerine’

Game pithivier

Curried parsnip purée & parmentier potatoes



Dine Dessert - Layers of Chocolate & Raspberries
Dessert | “Heart Broken”

“Heart Broken”

Chocolate Millefeuille

Godiva chocolate ganache layered with raspberries


Coffee & Chocolates

 Dinner with Friends at Howsham Hall

Fine Dining with Dine Catering & Events 

If you would like to know more about hiring Howsham Hall, or Private Events with Dine, do get in touch today.  Our Event Managers are there to listen to your ideas, and help you create the perfect event – 0113 275 4545

With special thanks to Freya Raby for such excellent images!