Five minutes with Susan Quinn of Quinn’s Events

Please tell us a little about yourself and what you do.

I began my culinary career by completing my apprenticeship as a commis chef at The Berkley Hotel in London. I specialised as a pastry chef in some of London's top establishments before moving to the renowned Groucho Club, where I was head pastry chef. During my time there I had the pleasure of making Madonna's birthday cake, a fruit salad for Lenny Henry and a special sorbet for HRH Prince Edward!

We can't stop thinking about how incredible the food from last issue's Classically Bohemian shoot looked. Can you tell us more about the dishes you created?

My aim was to demonstrate the range of cuisine I offer by preparing dishes that looked delicious on the plate and complemented the wonderful colours of the beautiful rooms at Slindon House. I chose a vivid salmon tartare with dill beetroot and avocado as a starter, a spiced cannon of lamb with parmentier potatoes, carrot puree, chargrilled tender stems and courgettes and a mint salsa verde for main course and finished off with a wonderful dark rich chocolate mousse, dark chocolate truffle, vanilla home-made ice cream and freeze-dried strawberries. I also provided a European/Asian fusion alternative starter of burrata with peaches and plums and a tomato and basil reduction, Asian-infused duck breast, sweet potato fondant, shredded greens and mange tout with a honey glaze for the main course and a raspberry frangipane tart, raspberry sorbet, fudge and popping candy to complete the creation. Where possible I always strive to use locally sourced and organic ingredients.