Lily O’Brien’s founder, Mary Ann O’Brien and Managing Director, Eoin Donnelly were in good company on the night with attendees including, writer Sinead Burke, stylist Claudia Gocoul and a host of foodie fanatics and industry insiders. On arrival, guests were treated to a prosecco reception hosted by Mary Ann O’Brien, before sitting down to enjoy a lavish meal inspired by the new collection of chocolates. The bespoke menu on the night was created especially for the occasion by dylan’s executive head chef, Mark Bodie and each course was inspired by the unique and innovative flavours of the new Lily O’Brien’s collection.
For starter, guests enjoyed a vanilla and chilli poached pear salad, served with crumbled Cashel Blue cheese and almonds, inspired by the Pear & Almond chocolate, paired with the Tahitian vanilla of the Cr’me Brul?e recipe. The main course of lemon and coriander chicken served with rice noodle salad and ginger and soy broth, inspired by the Ginger & Lemon Confit chocolate, went down a storm. Naturally chocolate took centre stage for dessert with a Lily O’Brien’s Death by Chocolate stealing the show on the night. This demonstrated the brand’s much loved classic chocolate recipes and included a Lily O’Brien’s milk chocolate pannacotta and Callebaut warm chocolate brownie, served with Lily O’Brien’s dark chocolate mousse and chocolate ice cream. The sitting closed with a Hazelnut Cappuccino, inspired by the intense combination of the all new dark chocolate with Arabica bean espresso and roasted hazelnuts, from the new collection.