Alexander & Björck

01/10/2026

Farnborough International Airshow, we still can’t get over you ✈️ A few behind-the-scenes moments from one incredible week at Farnborough International Airshow.

From BOH and FOH to operations, the A&B team truly showed what it means to work as one. Delivering seamless breakfasts, lunches and reception dinners throughout the week, with a flyover or two in between, it was an unforgettable event and one we’re incredibly proud to have been part of.

On the menu: fresh, seasonal dishes inspired by the British countryside, created to suit a full week of hosting and celebrations. To quote our client: “What an amazing week!!! Thank you! You guys were truly awesome!”

With the pace, scale and attention to detail involved, it almost felt like a little preview of festive season at A&B… and we’re very ready for it.

14/09/2026

What’s in Season | September Edition
Autumn is well and truly on its way, and this year the change of season feels particularly noticeable.

Back to school, back to routine after the summer, and back to some seriously delicious seasonal produce. Autumn brassicas are beginning to come into their own, while we’re still making the most of the last courgettes and flavours of summer.

For Team A&B, September brings an abundance of ingredients to work with: sweet, feather-topped carrots, crunchy peppers, velvety aubergines, chard, sweetcorn, lovage, fennel seed, mushrooms, apples and pears. A few favourites from the A&B kitchen, captured across menus and events, as we begin preparing for our new winter and festive season.

Here’s to a new month, a new season and plenty of abundance ahead.

01/09/2026

👉 Please do take a quick moment and vote for Viking House Donegall via: https://goodfoodireland.ie/best-irish-seafood-experience-award/

Closes 2nd September - Well done to Lena and Viking Team for getting so far.

24/08/2026

Well done Viking House Donegal Team 🥳
Voting from across the waters in London
🌊 https://goodfoodireland.ie/best-irish-seafood-experience-award/

18/08/2026

Sorry, we’ve been a bit quiet, but we have been having such a fun 2026 summer!

A few team snaps from our time high above London for a private client celebrating the best in season along with some indulgent delights ... Wagyu and Oscietra caviar included.

Executed with all the detail we’d expect, we thoroughly enjoyed the afternoon tuned to very good beats in the background. Exactly how we like to do things.

Client dinner, corporate celebrations or intimate dinners at home, we’re all about bringing people together and creating memorable moments around food and w**e.

16/08/2026

Sharing the love ...
Link to nominate: https://highlandradio.com/customer-service-awards-2026/lifestyle/

We’d love your support (please) ❤️ Nominations are open for the Highland Radio: News, Sport & Obituaries "Customer Service Awards 2026", and we’d be delighted if you nominated Viking House for:

🏨 Hotel of the Year AND / OR,
🍽️ Restaurant of the Year

If you’ve stayed with us, joined for dinner or, dropped by for a drink we’d be grateful for your nomination.

Nominations **close Friday 28th August**, so there’s still time! Nominate for us here:
https://highlandradio.com/customer-service-awards-2026/

Thank you, as always, for supporting us.

Team,
Viking x

01/08/2026

We thought it was time to reintroduce the woman behind Alexander & Björck: our founder, Lena.

A female entrepreneur, avid rower, mother and co-owner of Viking House Donegal Lena has spent more than 30 years at the heart of the hospitality industry.

Since founding Alexander & Björck in 1995 with the support of The Prince’s trust she has helped shape the world of luxury catering and event design, creating experiences for King Charles III, Bill Clinton and the Swedish Royal Family - to be able to name a few! Over three decades later, A&B continues to be trusted by some of the world’s most prestigious brands, institutions and individuals.

Lena has since brought that very same spirit and magic of hospitality across the water to Donegal, where she’s helping to shape Viking House into a place centred around exceptional food, generous hospitality and bringing people together.

At the heart of everything she does is a simple philosophy: we are not only in the business of events and restaurants; we are in the business of taking care of people with excellence. To us, that is the true meaning of hospitality.

Also, just to add another string to her bow, you’ll often see Lena out on the water, training and competing in rowing championships – showing us all how to live life to the fullest!

Have a follow of for a glimpse behind the scenes of Alexander & Björck, Viking House, rowing and life in Donegal!

👉 https://www.instagram.com/lena_breslin_bjorck/

27/07/2026

A little spotlight on The Magazine at Serpentine Galleries North, arguably one of London’s most striking standalone event spaces, and a venue which we have been fortunate enough to have been catering at throughout this Spring / Summer 2026 season!

Designed by Zaha Hadid Architects, the space features a flowing sculptural roof, dramatic curved columns and floor-to-ceiling glazing overlooking Kensington Gardens. Flooded with natural light by day and beautifully atmospheric by night, it creates an exceptional setting for both drinks receptions and seated dinners.

What we love most is that the architecture does so much of the work. With its sweeping roofline, illuminated columns and views across the gardens, very little else is needed ... apart from wonderful people, food and impeccable hospitality.

📍 West Carriage Drive, Kensington Gardens

26/07/2026

Putting together a dinner in unique venues is no mean feat. A venue so steeped in history will always deliver a true “wow” moment!

For this private dinner, our kitchen created a menu worthy of the setting, beginning with Orkney scallop ceviche, coriander aguachile, avocado and yuzu pearls. This was followed by 28-day dry-aged Aberdeen beef fillet with watercress purée, toasted quinoa, potato fondant and Cotswold port jus, before finishing with Tonka bean crème brûlée, roasted apples, caramelised puff pastry and a delicate caramel tuile ... Decadence as it should be.

Each course was also paired by our in-house sommelier with an Albariño and Lebanese Cabernet Sauvignon w**e.

The backdrop almost stole the show, but our talented kitchen team made sure the food held its own.

📍 London

20/07/2026

Moments from behind the scenes, where the magic really does tend to happen ...

From laying out the pastries and frothing the milk for the coffees, to the final prep before service begins, there's always a few things taking place before our guests arrive.

Then, it's time to enter our stage and put on our best performance! Hospitality is always is mostly definitely a team effort, thank you as always to all involved.

📍 Shoreditch Electric

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