Quail London

QUAIL LONDON

canapés and private events

                                                         Established 2012

Since 2012, Quail London has completed over three hundred events for some of the world's leading galleries, fashion retailers, drinks brands, charities and schools as well as more intimate private parties. 

Our seasonal menus focus on bold colours and presentation whilst often incorporating Middle and Far Eastern flavours.

 

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Our Founder

Charlie Wethered

Whilst reading History of Art and Chinese at Edinburgh University, Charlie spent a year living in Shanghai, during which he travelled throughout Asia. 

Charlie appeared on MasterChef in 2012. He then worked at Heston Blumenthal's 'Dinner' before developing his own range of Asian-inspired canapés. Quail London's first event was an artist's launch party held at Sladmore Contemporary for one hundred guests.


 

 

Clients

 

Testimonials for Quail London


Lyon and Turnbull, September 2017

Private Client, September 2017

 

Focus PR, August 2017     

Thanks so much for this! I know, it was really smooth as always, and a pleasure having you around.

By the way, your son created a spectacular occasion for Christopher's 70th birthday. Our garden has never looked so stunning and the food really impressed our very foody extended family. They loved it. My sister in law was quite overwhelmed.

      Thanks again for all you and your team did yesterday – another year of great catering at the event.

Raise Your Hands Charity, July 2017

Thanks to you for providing such fantastic food and service. Yes indeed, we'll have to do more events together, defo adapted and overcame a fair few challenges during the day yesterday! 

Private Client, June 2017 

Once again you treated us to another 2 delicious lunches which Peter, myself and our guests thoroughly enjoyed. It's such a relief for me to hand over the reins to you as I have total confidence in everything you present to us and every mouthful is delicious. Have a great summer and same time next year !!!! Please extend our thanks to Fenella - it was lovely having her and we all found her charming.
Everyone had a wonderful time and they were impressed by the food.
— Private Client, June 2017

Townhouse Concierge, June 2017

Thank you for last night and I hope you have a calmer (and cooler) day today, so you can recharge following yesterday's events!

Eton College, May 2017

Thank you so much for your amazing work yesterday. You and your very able team ensured that the reception ran seamlessly; and your delicious canapés were clearly appreciated by all.

Sladmore Contemporary, May 2017

Thanks Charlie
The usual great quail service
I love you and your team

Corfield Morris, April 2017

Very good to speak yesterday and thanks again for all your hard work to make our party such a success!
Just wanted to say again how impressed we and our guests were with the canapés and tea. We shall certainly think about any other occasion where you could help.
— Private Client, April 2017 

Lisson Gallery, April 2017

You were so great yesterday! Thank you so much, as always. It was such a nice touch having you there and thank you for staying over. 

Hugo Burnand Photography, April 2017

Thank you so much again for taking care of us and our guests so well on Wednesday night.  

Sladmore Contemporary, April 2017

Well done yesterday and thank you! Great job! Please thank Doug and all your staff, they were great! 

Private Client, March 2017

I was v sorry not to see you in the scrum last night. So many people and you must have been flat out working on all those delicious canapés. You got the party off to a terrific start.

Eton College, March 2017

I shall never forget the dinner you cooked in late Feb in the Vice Provost's Lodge and I promise that where two or three are gathered together and one of the number needs a good chef I will pass on your details. 

Tastings

We offer tastings for events of 100 guests or more. These are priced at £150, which can be redeemed after your event booking. We look forward to showcasing our canapes.

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Our Food

Our seasonal menus focus on bold flavours and presentation whilst often incorporating Middle and Far Eastern flavours. 

Our Chefs

We use fully trained, experienced chefs to deliver a high standard of cooking whatever the size of your event. 

 

Our WaitING STAFF

Our waiting staff are professional, friendly and knowledgeable. They represent the ethos behind Quail and are, therefore, a key part of our service. All wear smart black outfits with a black 'Quail London' embossed apron. 

 

OUR Barmen

We can provide you with anything from a barman to a full mixologist team. Our barmen all wear traditional attire and a black 'Quail London' embossed apron. 

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Cocktails & Mocktails

Pomegranate, Elderflower and Mint Spritzer (m)

This stunning mocktail combines Bottlegreen Pomegranate and Elderflower Cordial, a wedge of lemon, pomegranate seeds and a sprig of fresh mint. A bright pink head turning drink served over crushed ice and topped with sparkling water

Blue Curacao Virgin Mojito (m)

Blue Curacao provides the bright turquoise colour for this dazzling drink. A muddled lime and a sprig or two of mint add a zesty fresh finish. The high ball glass is then filled with a scoop of crushed ice and topped up with sparkling water. 

Dainty Damsel (c)

A delightful way to kick off a special evening. Sipsmith Damson Vodka adds a lovely rich plummy undertone to offset the acidity of the Prosecco, and gives it a deep pink hue at the same time.  The humble prosecco is elevated to a regal, majestic drink.  

Moscow Mule (c)

Sipsmith Sipping Vodka combines perfectly with Fever Tree Ginger Beer, a whole squeezed lime and a dash of Angostura Bitters to create a refreshing drink, perfect for a summer's evening.  

Gin and Tonic (c)

A high ball glass filled to the top with ice, a generous serve of Sipsmith VJOP (Very Junipery Over Proof) topped with a bottle of Fever Tree tonic and a lemon twist. A simple but mouth wateringly tasty drink. 

 

Virgin Bloody Mary (m)

Big Tom Tomato Juice is poured over ice before wasabi is freshly grated on top to give an extra kick. Finished with a stick of celery and a sprinkling of homemade celery salt to create the ultimate bloody mary. Perfect for a brunch party.

Dark and Stormy (c)

Amber coloured Fair Rum from Belize is the base for this classic cocktail. Fair work closely with The Fairtrade Foundation to ensure that it pays the farmers at a fair price. Fever Tree Ginger Beer and a wedge of Lime complete this storm in an ice-filled high ball glass.

WINE PAIRING 

There are three levels of wines we offer that relate to three varieties of quail, increasing in rarity. We work closely with  Jascots Wine Merchants to provide you with the best wines for your event. We can also arrange a wine tasting before your event with one of their qualified sommeliers. 

 

Mountain  

Wines such as Kuhlmann-Platz Riesling 2013 Cave de Hunawihr, Bellingham 'The Bernard Series' Old Vine Chenin Blanc 2013/2014 Western Cape and Montepulciano d'Abruzzo 2013 Poggio Civetta 


Gambel

Wines such as Rioja Reserva 2010 Muga, Albariño Martín Códax 2013 Rías Baixas and Viñalba Gran Reservado Malbec 2011 Mendoza

 


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Montezuma 

Wines such as Meursault 2011 Domaine Pierre Morey, Ridge Lytton Springs 2012 Dry Creek Valley, Royal Tokaji 5 Puttonyos 2008, Warre's Ottima 10-Year-Old Tawny

Our Suppliers

Some of the suppliers we work with.