Let’s talk desserts—because let’s be honest, while the main course might get a round of applause, it’s the final bite that lingers in people’s minds. If you’re looking for a showstopping, conversation-starting, Instagram-worthy dessert for your wedding, let us introduce you to “The Egg”—a creation that’s fun, unexpected, and unapologetically artistic.
The Egg – A Dessert That’s Bold, Beautiful, and Unforgettable
Inspired by the humble burnt English egg custard tart, The Egg takes a timeless classic and reinvents it into something visually stunning and utterly unforgettable. It’s the kind of dessert that makes guests pause mid-conversation, grab their phones to take a photo, and say, “Wow, I didn’t see that coming!”
Sitting elegantly on a plate, The Egg is almost too beautiful to crack open. But once you do, you’re met with a silky-smooth surprise inside—a perfect harmony of flavour, texture, and unexpected twists. Think simple yet striking, refined yet playful.
What’s Inside?
At its heart, The Egg is a custard mousse, delicately infused with vanilla and nutmeg—just as you’d expect from a traditional custard tart. The “yolk” centre? A vibrant mango gel, subtly infused with Szechuan pepper. This clever addition enhances the natural sweetness of the mango while adding a gentle floral note. And that little tingling sensation on your taste buds? That’s the Szechuan magic—not spicy, just intriguing enough to keep you coming back for more.
Served on a bed of sablé breton crumble—a rich, buttery French biscuit that crumbles rather than crunches—The Egg offers a delicate contrast of textures. Sablé has always been a staple in our pastry work, offering a more refined alternative to sweet shortcrust, making every bite meltingly indulgent.
How “The Egg” Hatched
“The dish came about during one of my planning sessions with Gary, as we brainstormed what was next. The classic British custard tart has always been a favourite of mine, but it didn’t quite fit the level of refinement we strive for. Then came the lightbulb moment—’Well, why not make it look like an egg?’ From there, the flavours, colours, and design naturally followed. The white and orange shell is a playful nod to the colours of an egg, but also creates that striking visual impact. It’s a bit out there, a little controversial in flavour, and definitely a statement dessert. But that’s exactly what makes it special.” – Rich West
A Showstopper with a Twist
The Egg isn’t just dessert—it’s a grand finale, a conversation starter, and a moment guests won’t forget. A little bold, a little playful, and totally unexpected, it’s the perfect choice for those who want their wedding menu to be as unique and memorable as their love story.
Why It Belongs on Your Wedding Menu
A Showstopper – It’s not just dessert; it’s an experience. The kind that gets people talking long after the last bite.
A Work of Art – Beautifully crafted, meticulously plated, and designed to impress.
A Sweet Surprise– You think you know what to expect—until you don’t. And that’s what makes it exciting.
Something You Can’t Replicate at Home – Weddings deserve something extra special, and The Egg is exactly that.
Meet the Talent Behind “The Egg”
This masterpiece was created by Rich West, our Canape & Desserts Development Chef, who believes that simplicity doesn’t have to be boring. Working with Jenkinsons for three years, Rich thrives on transforming the ordinary into the extraordinary. Given the freedom to experiment and push boundaries, he created The Egg—a dessert designed to wow, delight, and leave a lasting impression.
When Rich talks about his dishes, he lights up—describing layers of taste with words like umami, sneaking in unexpected ingredients (think tarragon in a passionfruit dessert or salt and pepper in caramel and chocolate), and crafting plates that are as visually stunning as they are delicious.
And The Egg? Well, let’s just say it’s his pièce de résistance.
End on a Sweet High Note
Choosing The Egg for your wedding menu is a statement—a nod to those who love elegance with a playful twist. It’s about finishing your wedding feast with something memorable, something bold, something beautiful.
So, why settle for ordinary when you can serve something extraordinary?
