BaxterStorey Portsmouth Historic Dockyard

BaxterStorey Hosts President’s Awards Dinner at Portsmouth Historic Dockyard

Our chefs were delighted to be back doing what they love most, as they catered for 300 guests at the Institute of Water (IWater) President’s Awards Dinner.

Held at Boathouse 7 in the centre of Portsmouth’s Historic Dockyard, the three-course dinner kickstarted IWater’s annual conference, shining a spotlight on successful collaboration.

Commencing with a champagne and canape reception and a private tour of the historical Mary Rose museum, guests enjoyed ham hock terrine with piccalilli, smoked salmon mousse wrapped in grilled courgette and roasted tomato, mozzarella and pesto focaccia.

The three-course dinner was a real team effort; as the dockyard’s chef team joined forces with BaxterStorey chefs across the South region to deliver a unique menu, celebrating the very best in seasonal British produce. Guests were treated to:


Lime and sugar-cured Severn & Wye smoked salmon, mirin cucumber, pickled mooli and wasabi dressing

Ragstone goats’ cheese and caramelised balsamic red onion tart, candied walnuts, baby roasted roots and crisp apple salad (V)


Roast fillet of pork, crispy belly, cheek croquette, cauliflower, pan roasted potato, calvo nero and juniper jus

Wild mushroom and truffle risotto, cep puree, pickled fennel and watercress (V)


Dark chocolate delice, white chocolate mousse, raspberry gel, crème fraiche

The black-tie evening culminated in a keynote speech delivered by SAS: Who Dares Wins motivational military speaker, Colin MacLachlan.

Special recognition goes to our talented culinary teams and front of house stars who went above and beyond to deliver such great food and exceptional service. Not forgetting the incredible effort of general manager Bob Harper and his team who managed to transform and restore the Boathouse restaurant back to full operational service ready for the following day.

Head of sales and events at Portsmouth Historic Dockyard, Russell Walton said: “The event was a fantastic platform for our chefs to demonstrate their skills in delivering fresh, local ingredients prepared and served with great professionalism to industry leaders of the Institute of Water community. It was a regional team effort to cater on such a grand scale, and I am extremely proud of the whole team”.

Marketing and events manager at Institute of Water, Megan Williams commented: “We were delighted to welcome the Institute of Water community into the Boathouse restaurant on Wednesday and I was thrilled to see how the teams at the dockyard worked with BaxterStorey staff and suppliers resulting in such a fantastic event. BaxterStorey created a wonderful menu and managed the complicated logistics of the evening with fine precision”.

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