THE HURLINGHAM CLUB Alfred Dunhill Padel Classic
Earlier this year, Social Pantry was thrilled to cater a two-day event at the esteemed Hurlingham Club, alongside chef Ben Tish and the Cubitt House team.
Set within 42 acres of landscaped grounds along the River Thames in Fulham, The Hurlingham Club is a renowned private members club home to croquet and tennis lawns, botanical gardens and a stately Georgian Clubhouse. To celebrate and officially launch the club’s brand new padel courts this spring, the Hurlingham team organised a two-day pro-am padel tournament. The Alfred Dunhill Padel Classic saw celebrities, padel professionals and a group of select teams competing in the grounds to raise funds and awareness for Laureus Sport for Good.
Throughout the two days, the Social Pantry team worked closely with Ben Tish and the Cubitt House team to cater breakfast, lunch, drinks and dinner for 500 guests. Ben decided on a Spanish-influenced menu, which the Social Pantry team helped to develop, cook and scale up to cater for up to 240 guests each day. This included hand-carved jamón from Brindisa, traditional seafood paella, tapas-style small plates and flame-grilled meats. Find out more about the menu below.
The Menus
Working closely with Ben Tish and his Cubitt House team, we served a selection of Spanish-influenced dishes for breakfast, lunch and dinner across the two days of the tournament.
Breakfast included morning favourites like freshly baked pastries and seasonal fruits alongside Spanish-influenced dishes, including tortilla with jamón or goat’s cheese, and sandwiches filled with egg, watercress, manchego and either grilled pancetta or portobello mushrooms.
For lunch, guests could choose from a variety of different food stations. These included Hand-Carved Iberico Jamón and other artisanal Spanish cheeses and charcuterie from the brilliant Brindisa. There was also a small plates station serving creative, tapas-style dishes like Tuna, Arbequina Olive Oil, Chilli & Fennel Herb; Sobrasada Bruschetta, Goats’ Cheese & Honey; and Baked & Stuffed Tomatoes, Fried Breadcrumbs, Smoked Anchovies & Oregano. We also served a selection of vibrant spring-summer salads alongside a range of seasonal meat, fish and vegetable grill dishes that were flame-cooked by our team on the huge open grill. These included Slow-Cooked Pork Belly, Fennel Seeds & Rosemary Honey; Grilled Monkfish Tail, Tomato & Smoked Chilli Ketchup; and Charcoal-Grilled Beef Fillet, Smoked Paprika, Cumin & Crème Fraiche.
To satisfy the sweet tooth, Spanish style, we offered a crowd-pleasing Basque cheesecake with Fresh Raspberries and a warming Calasparra Rice Pudding Brulée With Cinnamon.
Finally, as the tournament came to an end and the day began to wind down, we brought out the show-stopper, serving authentic Spanish paella from traditional pans. Guests could go for the classic seafood version packed with red prawns, mussels and squid, or a vegetarian alternative, made with asparagus and piquillo peppers.
Just wanted to say how much we all totally loved working with you and your team at The Alfred Dunhill Padel Classic. The food and service were just absolutely brilliant. Your team were stars from start to finish. Thank you!
