Sticks'n'Sushi, celebrates the arrival of Chelsea in Bloom with the launch of this stunning floral installation and this year’s limited-edition cocktails. Marking the return of the world-class floral art show, Sticks’n’Sushi Kings Road is embracing this year’s theme, Floral Feasts, taking inspiration from culinary favourites seen in film, literature and everyday life.
From Monday 20 May to Sunday 26 May 2024, Chelsea in Bloom will blossom with eye-catching creations throughout the Cadogan Estate. The streets of Chelsea will be transformed with floral creations adorning the frontages of shops, restaurants and hotels, including Sticks’n’Sushi, Kings Road which has served as a local community hub for friends, families, and neighbours since 2019.
Visitors to Chelsea will be able to immerse themselves in the Sticks’n’Sushi installation which captures the culture and heritage of the brand featuring a Japanese fishing boat made from sustainable flowers, foliage and florist’s materials, on the outside of the restaurant. With a fishing net capturing the attention of passers-by Sticks’n’Sushi staple dishes such as sushi and sashimi are replicated and made from sustainably sourced materials.
Customers will also be able to try limited-edition cocktails including the Murasakiiro no chō which translates to purple butterfly, created with butterfly pea infused Roku gin, creme de peche, violet syrup. The limited-edition cocktail has been curated to compliment this year's theme as it represents the art of mixing flavours and colours to create a visually appealing and delicious drink, much like the installation for Chelsea in Bloom. The cocktail will be available alongside Sticks’n’Sushi’s mouth-watering specialities of sushi and grilled sticks such as Beef Tataki, Sashimi, Nigiri, Wagyu Bites and Tuna Tartare.
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Deputy Editor, Chatting Food London: Amanda David
Amanda David is a freelance food writer specialising in London’s restaurants, bars, exhibitions and events. She is the Events Editor and a contributing writer for London Cheapo, a regular contributor to Palate Magazine and a Member of the Guild of Food Writers.
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