Created as a VIP pre-dinner ahead of Connect 26, the evening brought together Entegra’s supplier partners and longstanding clients for a more intimate experience before the main event. 

Led by Head Chef David Barnett, Entegra’s UK&I culinary team delivered a five-course tasting menu with wine pairings, canapés and petit fours, showcasing what can be achieved when strong ingredients, supplier collaboration and careful planning all come together.
 

Where the menu started

Before any dishes were finalised, the focus was on what kind of evening the team wanted to create.

The brief was clear. It had to feel seasonal, generous and special enough for a VIP audience, while also reflecting the quality of Entegra’s supplier network and the expertise behind the menu itself.

From there, the menu took shape around a selection of standout ingredients chosen for both quality and impact.

That included:

• Scottish langoustines
• Winter black truffles from Italy
• Venison loin
• Oxtail
• Yorkshire rhubarb
• Dark chocolate
• A-grade pistachios

Once those hero ingredients were agreed, the dishes started to take shape in a way that felt balanced across the evening.
 

Knowing when to push and when to hold back

With a dinner like this, there’s always a temptation to do too much. 

For Connect 26, the stronger approach was a more measured one. The team drew on dishes and flavour combinations that had already been developed and refined in other high-standard settings, then adapted them to suit the ingredients, the audience and the overall flow of the evening.

That gave the menu a strong foundation and kept the focus where it needed to be. Not on novelty for the sake of it, but on flavour, balance and execution.

That’s often where the best food offers sit. Distinctive enough to feel special but grounded enough to deliver properly. 
 

Why the wine pairing mattered

Entegra’s culinary team worked closely with Enotria to select wine pairings that were chosen to complement each course and help the evening feel joined up from start to finish. When done well, they can completely change how a course is experienced, adding depth without competing for attention. 

That level of detail matters. It improves the guest experience and helps create a more premium offer overall. 
 

What guests never really see

Once the menu was agreed, around 70 recipes were written across the full menu and built into recipe books for chefs to use ahead of the event. Preparation was then split into four key sections: 

• Larder
• Garnish
• Sauce
• Pastry

That structure gave the kitchen a clear framework while keeping the process highly collaborative. Rather than assigning full dishes to individuals, preparation was shared across the menu so almost everyone contributed to each course. 
 

The supplier support behind the evening

A dinner at this level relies heavily on what happens before anyone starts cooking.

Supplier partnerships played a major role in bringing the event to life, from sourcing premium ingredients to securing the right wines and supporting presentation through crockery.

That’s a key part of what Entegra helps businesses achieve every day.

Strong supplier relationships give operators more than access to product. They bring consistency, quality and the confidence to deliver a higher standard of experience. 
 

What hospitality businesses can take from it

Most hospitality businesses won’t be planning a five-course tasting menu, but the thinking behind it still applies. 

A clear concept, strong sourcing and a team set up to deliver consistently make the difference, whether you’re shaping a premium dining experience or improving an everyday offer.

At Entegra, we help operators bring that thinking into practice through culinary expertise, sourcing support and practical advisory services.