At last year’s Radnor Hunt tailgate, Kelly Forwood treated her guests like royalty with a repast inspired by the platinum jubilee of Queen Elizabeth II. Forwood planned a menu that included Scotch eggs, curry-laced coronation chicken salad and a gala pie. The latter pairs layers of various pork cuts with hard-boiled eggs and aspic, encased in a hot-pastry crust. “It’s what they serve at formal picnics in London,” she says. “When you slice it, you can see the pork and the eggs—a beautiful presentation.”
Indeed, presentation is a priority for this accomplished hostess. Guests can refresh themselves with accompaniments like fresh mint, spikes of rosemary, sliced cucumbers, oranges and lemons. “The sparkling of the sun on the glasses is so pretty,” she says.
Forwood collects vintage silver, glassware and serving pieces from thrift shops. Oriental carpets are underfoot, and Union Jacks are displayed in champagne buckets. Her tailgate is plastic-free. The only paper comes in the form of cocktail napkins depicting Corgis. “A loving nod to the queen and her dogs,” she says.
For dessert, it’s chilled summer puddings with macerated fruit. Here’s her recipe.
2 cups mixed frozen berries (blueberries, strawberries, red raspberries, black raspberries)
1/3 cup super-fine sugar
1/4 cup Framboise*
1 tbsp. Chambord*
16½-inch thick slices brioche
1/2 pint each fresh red raspberries and black berries
Whipped cream, served on the side. (Lightly whip cream with a touch of powdered sugar to taste.)
Assemble four small Mason jars or ramekins.
Place frozen berries with sugar and liqueur in a sauce pan over medium heat. Heat gently until berries begin to release juices and warm through.
Stir to ensure sugar has dissolved.
Remove from the heat and pour berries into a sieve, collecting all juice. Set berries aside.
Place cooked berries in a bowl with the fresh fruit and mix.
With a round biscuit cutter cut out eight 2½-inch circles from slices of brioche.
Dip each circle in berry juices and immediately place in the bottom of Mason jars or ramekins.
Cut ½-inch strips from remaining brioche slices.
Dip strips in berry juices and line the sides of the jar/ramekin, placing them so they slightly overlap.
Take bowl of berries and divide between four jars/ramekins.
Take remaining 4 circles, dip in berry juice and place on top as lids.
Cover with plastic wrap and chill for 30 minutes or overnight.
If using a jar, remove lid and add a dollop of cream.
If using a ramekin, run a knife along the inside of it and tip the puddings carefully onto a plate. Drizzle any leftover juices and berries on top with a dollop whipped cream and garnish with a sprig of mint.
*A tart cherry or cranberry juice can be substituted for liqueur.
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