On Site with Aston Martin: Fuelling the Valhalla Launch with Four Days of All-Day Dining
We spent four brilliant days on site with Aston Martin, working with Ultimia to support the launch of the stunning Valhalla hypercar. With demonstrations running throughout the day and a constant flow of guests, our job was to elevate the experience with food that matched the quality of what was being unveiled. That meant creating an all-day dining journey from 8:00am onwards - think fresh berry açaí bowls and London smoked salmon bagels in the morning, Cape Malay chicken curry and wild bass ceviche for lunch, through to afternoon lobster rolls and Spanish tortilla as the demonstrations continued. We worked around the action, adapting to the flow of guests, making sure the culinary experience reflected the precision and luxury that Aston Martin is known for.
Over four days, we kept things interesting and kept the quality consistently high - because when you're experiencing one of the world's most anticipated hypercars, every detail should be exceptional. It's always a privilege to work with brands at this level, where attention to detail isn't just expected, it's essential.
Menu Highlights
Coffee Refreshments
Lemon drizzle squares
Salted caramel brownie bites
Oat and raisin cookie bites
Lemon fondant fancies
Vegan Chocolate brownie
Breakfast
Assorted pastries
London smoked salmon, dill cream cheese and onion bagel
House made granola, coconut yoghurt and honey
Fresh berry and almond butter açaí bowl
Mini avocado on toast with sundried tomato and feta
Fresh fruit cups with mint agave syrup
Breakfast frittata with back bacon, wilted spinach, mushrooms, courgettes and tomatoes
Hot Lunches
Cape Malay chicken curry, confit tomato and coconut rice
Slow cooked lamb tagine, fragrant couscous, harissa and lemon yoghurt
Cold Lunches
Smoked chicken, harissa mayo, coconut yoghurt and cassava crisp
Wild bass ceviche bowl, lime and finger lime dressing, avocado and charred corn
Tuna poké with edamame bean and seaweed salad, yuzu dressing
Ras el hanout sweet potatoes with tahini yoghurt and pomegranate
Afternoon Tea Sandwiches
Traditional coronation chicken, macerated raisins, granary bread
Lobster roll with red piquillo pepper, brioche roll
Savoury Bites
Spanish tortilla, smoked paprika sauce, crispy leeks
Pickled rainbow beetroot taco, vegan feta and black olive crumb
“There is nothing more exciting about an old client calling because they remember the work you’ve done together before. Ultimia are a dear client from a previous life and we were delighted to turn around such a prestigious event with lots of moving parts in less than two weeks. We also LOVE working with premium brands so this really was right up our street”.
Jay Burgesson-Carter, Founder of The Ripe Avocado
What our client said:
“I would like to extend my sincere thanks for the outstanding service and support you provided for our recent programme at Stowe. Your professionalism, attention to detail, and seamless execution played a major role in its success, and we truly appreciated your flexibility and support throughout the planning process and during the programme.
“The food was exceptional, and we received numerous compliments from our guests and from our team. Your team was an absolute pleasure to work with. Thank you again for helping make the event such a success; we look forward to the opportunity to work together again in the future!”
Imogen Mortimer, Senior Experiential Executive, Ultimia
