To celebrate the Chelsea Flower Show this year, Sauterelle have created ‘City in Bloom’, a beautiful floral-inspired tasting menu priced at £55 for four courses with paired wines, which will be available from 19th – 23rd May. Dishes will include "heritage beetroot with Bocconcinin mozzarella, pickled fennel and violet flowers" and a "deconstructed rhubarb crumble with hazelnut praline crumble, rhubarb sorbet, and wild primrose flowers" (see below).

The bartenders at Sauterelle have also created a floral-inspired cocktail menu including "Star Trip" (G’Vine Floraison and St Germain elderflower liqueur, shaken with fresh muddled grapes and golden pineapple juice.) and "Garden In bloom(homemade infusion of bloom gin and fresh rhubarb, shaken along with chase rhubarb liqueur and fresh lemon juice).


Deconstructed Rhubarb Crumble


Rhubarb compote

700g rhubarb

75g brown sugar

Zest and juice of 1 orange

1tsp grated ginger


Crème patisserie

250ml milk

250ml double cream

50g caster sugar

100g egg yolk

1 vanilla pod

30g plain flour


Hazelnut and praline crumble

120g hazelnuts (roasted)

240g caster sugar



200g plain flour

200g butter

200g ground almonds

200g caster sugar

200g demerara sugar


Poached rhubarb

500g caster sugar

500ml water

200g rhubarb



1kg rhubarb puree

400g caster sugar

600ml water

Red food colouring (optional)



Rhubarb compote

Put all ingredients in a pan and cook on a medium heat until the rhubarb is soft.


Crème patisserie

Put the milk and cream in a pan with the seeds from the vanilla pod and bring to the boil. Whisk the egg yolks and sugar together, then add to the boiled milk, whisking all the time so it doesn’t become scrambled. Put the mixture on a medium heat and add the flour, continuously whisking as you add it. Cook over the heat until the mixture has thickened and the floury taste has gone.


Hazelnut and praline crumble

Put the sugar in a pan on a high heat and cook until it turns to caramel, then add the hazelnuts. Pour the mixture on to a tray lined with greaseproof paper and leave to cool.



Combine all the ingredients together until it forms a crumbly consistency, then bake in the oven at 180°c for approx 20 minutes or until the colour is golden brown. When both the crumble and the hazelnut praline are cool combine both of them in a food processor until they resemble a fine crumble.


Poached rhubarb

Put the sugar and water in a pan, bring to the boil to make a syrup, add the rhubarb and cook over a low heat until the rhubarb softens then leave to cool.



Put the puree, sugar and water into a pan and bring to the boil, add the colouring if you wish. Leave the mixture to cool down, then pour into an ice cream machine and churn until frozen. Keep in a sealed container in the freezer. Serve all elements together and decorate with borage flowers.