Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

Following their wedding ceremony, the happy couple and their guests headed to The Conservatory to celebrate. A Pimm’s tricycle was set up in the walled garden of the venue, serving up glasses of the summer favourite as guests arrived.

Newlyweds Celebrate at The Conservatory, Painshill Park | Create Weddings  Newlyweds Celebrate at The Conservatory, Painshill Park | Create Weddings

Welcome drinks were accompanied by a selection of Create canapés, including chicken liver parfait, seared yellowfin tuna, pulled pork croquettes, scallop and parsley lollipops, broccoli and stilton soufflés and summer bean and goat’s cheese tartlets.

Newlyweds Celebrate at The Conservatory, Painshill Park | Create Weddings  Newlyweds Celebrate at The Conservatory, Painshill Park | Create Weddings

Guests then made their way into the venue for the three-course wedding breakfast. The meal began with starters of olive oil poached salmon, with pressed avocado terrine, summer vegetable pearls and coriander dressing, or burnt onion tartlet with whipped Cornish yarg, gooseberry chutney, pine nut and parsley vinaigrette.

 

The wedding breakfast main course was a roast dry-aged beef fillet, with griddled English asparagus, smoked potato, plum tomato confit and beef jus. The vegetarian option was artichoke and asparagus strudel, with chervil scented creamed potato, buttered bobby beans, carrots and truffle aioli.

Newlyweds Celebrate at The Conservatory, Painshill Park | Create Weddings  Newlyweds Celebrate at The Conservatory, Painshill Park | Create Weddings

For dessert, guests made their own DIY pavlova. The Create team served guests bowls of fresh soft meringues, crunchy vacherin, nitro kiwi and strawberry, frozen aerated vanilla clotted cream and strawberries on dry ice. Hot stock syrup was poured onto the dry ice strawberries at the table for a theatrical effect!

The Create team also set up a cheese table for guests to enjoy after the meal, with delicious cheeses such as Godminster organic cheddar, Morbier, Comte, Brie d’Meaux and Oxford Blue.

Find out more about weddings at The Conservatory in Painshill Park contact our sales team

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

White Company founder Chrissie Rucker MBE attended the event and presented awards to her team during dinner.

 

The White Company’s Leadership Conference at the RHH | Create The White Company’s Leadership Conference at the RHH | Create

 

The Lindley Hall was chosen for the event due to its central London location, its reputation for luxury brand events and its blank-canvas white walls.

 

On day one of the event, 184 delegates were treated to a tableside show of next season’s clothing collections. The show featured 18 models, showcasing the White Company’s products beneath The Lindley Hall’s Edwardian glass vaulted ceiling, which provided an abundance of natural light.

 

royal horticultural halls | London Dinner Party venue | Botanical Theme

 

Guests enjoyed a selection of canapes including dry-aged beef truffle horseradish tarragon crème fraiche, classic smoked salmon cream cheese, dill and lemon on charred bagel, rosemary focaccia mushroom stroganoff, crispy chorizo whipped potato croustade served on a flowerpot filled with peppercorns, fried halloumi pave chilli pesto and lemon gel, and baked artichoke soufflé with sun-dried tomato cream and basil. Dessert canapés included rhubarb and custard panna cotta, hibiscus and toasted gingerbread and toasted pecan brownies with salted caramel.

 

The venue’s North Annexe was used to house a number of items from next year’s range, including bedroom and dining furniture, which were lifted into the venue using its 3-tonne goods lift.

 

The Mezzanine and organiser’s office were used as back-of-house areas for the models, while production company Oxygen Event Services Ltd hung a catenary wire from the supporting beams of the ceiling to drape and section the room, built staging for the conference and awards ceremony and assisted with AV throughout both days.

 

The White Company’s Leadership Conference at the RHH | Create The White Company’s Leadership Conference at the RHH | Create

 

A three-course banquet concluded the two-day event, with starters of gin and elderflower salmon, with elderflower cream, peach blossom, pickled lemon, spelt crumb and dill, or Greek salad with feta panna cotta, grilled snake beans with Inca tomatoes, compressed cucumber, oliver granola and basil. Main courses included duo of chicken, a Spatchcock terrine, butter poached breast with creamed spinach, salted grape, sweet corn succotash and brown butter sauce, or Asian eggplant, with baked Aubergine, miso glaze, beer and honey, roasted peanuts and wild rice. For dessert guests enjoyed Salted caramel tart, roasted pecans with creamed chocolate sauce.

 

The White Company’s Leadership Conference at the RHH | Create

 

With recently renovated décor, AV systems and lighting, The Lindley Hall is always popular with luxury brands because of its expansive, prestigious surroundings, which provide both a blank canvas but also a sense of history and refinement, right in the centre of London.

Contact Create for more information on our award-winning event catering at top London venues.

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

In keeping with the fun, energetic style of this wedding, the Create team served a fantastic assortment of Create dishes, each one packed with flavour. Create started the celebrations with a selection of canapés, including smoked salmon mille-feuille, seared aged beef with blue cream cheese and piquillo pepper, smoked chicken larb in a pistachio cone, crab and apple with cucumber grits and salmon wasabi ceviche.

 

A Bright and Bold Summer Wedding at Kew Gardens   A Bright and Bold Summer Wedding at Kew Gardens

 

Hot canapés included chicken and chorizo ballotine, smoked mozzeller with aubergine puree and beetroot, truffled brie, crispy asparagus gnocchi with rosemary and parmesan cream and green prawn curry with rice bon bon and coconut crumbs.

 

A Bright and Bold Summer Wedding at Kew Gardens  

 

At this wedding breakfast, guests could choose between some very tempting seasonal Create dishes. Starters included salmon gravlax, potted shrimps or Thai fish cakes. These were followed by mains of rump of new season lamb, Goosnargh chicken breast or Lancashire rump beef cap. For dessert, guests were treated to white chocolate parfait with mango sorbet, vanilla shortcake or raspberry Neopolitan with pistachio crème patisserie, roast pistachio ice cream.

 

A Bright and Bold Summer Wedding at Kew Gardens  A Bright and Bold Summer Wedding at Kew Gardens

 

The wedding was bright, bold and beautiful with fantastic floral design from Enchanted by Syma. Look out for it in the latest issue of You & Your Wedding Magazine. Wedding stationery was designed to fit the floral theme, bespoke invitations and placecards were designed by Eagle Eyed Bride.

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A Bright and Bold Summer Wedding at Kew Gardens  A Bright and Bold Summer Wedding at Kew Gardens

 

This wedding incorporated everything the couple loves, including great food and music! And of course – the couple’s dog, Gizmo the Lhasa Apso. Although Gizmo couldn’t personally attend the wedding, he was there in spirit with canine table names and a wedding post box shaped like a dog kennel. There was even a dog sculpted from flowers sitting on the grass and guests were treated to a choice of two cocktails both named after Gizmo – a Lhasa Martini and Gizmopolitan.

 

The wedding cake by Jemz Cake Box was a show-stopping 6-feet tall, adorned with handmade sugar flowers. Photography was by Anneli Marinovich.

 

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

As guests arrived at the church our team served homemade shortbread biscuits, with mocktails including Jasmine Tea Mojitos and Lavender Lemonade.

A May Wedding at Hedsor House

The ceremony then got underway whilst the Create team were busy preparing an array of decadent dishes for the drinks reception and wedding breakfast.

 

As guests arrived at the reception venue, magnificent Georgian mansion Hedsor House, Create served a selection of canapes including steak tartar, quails egg, beef dripping croute, pork croquette with kimchee puree and scallop and parsley lollipops.

A May Wedding at Hedsor House A May Wedding at Hedsor House

A May Wedding at Hedsor House

A May Wedding at Hedsor House A May Wedding at Hedsor House

Then it was time for the wedding breakfast! The Bride and Groom selected a menu of their favourite dishes, with starters of seared morel crusted tuna, on a watermelon and potato pont neuf with caper aioli and sweet carrot and Heritage tomato salad with basil and feta sauce and shaved charred artichoke.

A May Wedding at Hedsor House A May Wedding at Hedsor House

The main course was a butterflied leg of lamb, which encouraged guests to get involved in the cooking. Each table received a platter of sliced lamb, ready for their nominated chef, who was supplied with a chef hat and apron, to serve to their table. Vegetarians were served pot-roasted cauliflower, truffle butter and baked cheese with butternut squash ketchup, maple and thyme roasted potatoes.

A May Wedding at Hedsor House

Dessert was a strawberry nitro Eton Mess, with strawberry sorbet and vanilla ice cream blended in liquid nitrogen until soft, with fresh meringue and strawberries, dressed with strawberry vinegar.

A May Wedding at Hedsor House

Following speeches, the Best Man announced it was time to cut the cake! Alongside the wedding cake guests were served petit fours of chocolate swirled lollipops decorated with nuts and freeze-dried strawberries.

Then it was time to head for the dance floor and celebrate the newlyweds! Of course, we were on hand to help keep energy levels up all night, serving late night snacks including crumpet monsieurs: toasted crumpet squares topped with mustard butter, honey roast ham and melting Montgomery cheddar, and truffle mac n’ cheese.

A May Wedding at Hedsor House A May Wedding at Hedsor House

If you’re planning your wedding and need some inspiring catering ideas, please get in touch.

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

The historic building is famous for accommodating some of the world’s finest luxury brands, shops and restaurants, but for this couple’s special day we transformed it into a mesmerising setting for a wedding breakfast.

 

The couple wed at nearby St Paul’s Cathedral. Shortly after the ceremony our first guests began to arrive for the wedding reception; drinks were served and guests were entertained with soft jazz music from Beyond Certainty.

 

Create Weddings at the Royal Exchange

 

During the reception guests were served a selection of Create canapés, including breaded octopus with oyster mousse and caviar, crispy asparagus gnocchi with rosemary and parmesan cream and venison tartar, with chilli and chocolate sauce. Smoked mozzarella was served in tartlet cases, with aubergine puree and beetroot.

 

Later guests were seated to celebrate the couple’s wedding with a delicious wedding breakfast. The meal began with a starter of butternut and chicken, including butternut puree, crispy chicken pave, baked pumpkin and confit apple, or a vegetarian alternative of camembert, fig and onion, with white onion chutney, sweet pea and endive.

 

Create Weddings at the Royal Exchange

 

The main course was a slow-braised beef daube or artichoke and tallagio arancini, with buttermilk creamed potato, glazed navets and a cabbage parcel. For dessert, the couple chose our tempting white chocolate, vanilla and cardamom tart, served with tangerine curd and white chocolate shavings, followed by coffee, tea and petit fours.

 

As guests headed to the dance floor to watch the couple’s first dance and get the party started, our team were busy working on the next instalment, an evening buffet of seasonal favourites. We served smoked salmon and cream cheese on bagels, baked goat’s cheese and pimento tarts, pork and sage sausage rolls, mini cheese burgers, cones of beer battered monkfish with chips and chargrilled Mediterranean vegetable kebabs with goat’s cheese.

 

The bride was delighted with how the day went, and got in touch following her wedding to say, “On the day it was like a dream! Walking into the Royal Exchange and seeing the perfectly arranged tables took my breath away and was exactly how I had pictured my wedding. I knew the service would be great but it exceeded my expectations! As soon as the guests arrived they were served the most exquisite seasonal canapes and (Create) never allowed glasses of prosecco to be less than half full!

 

The food service ran perfectly to time with the service staff serving all the guests at the same time in a manner that would rival the best restaurants in London. My husband and I like to think of ourselves as foodies and the wedding breakfast certainly didn’t disappoint! The whole operation was slick and professional and three months on I still have guests raving about how fantastic the day was. I would highly recommend this fantastic company to anyone planning an important celebration or event.”

 

If you’d like to find out more about our wedding catering options don’t hesitate to get in touch, we can cater at some of London’s most exclusive wedding venues, including One Mayfair, the Saatchi Gallery and St Paul’s Cathedral.

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

 

The British Academy of Film and Television Arts honours the very best in children’s media. The ceremony was hosted by British actor, writer and comedian Doc Brown

 

Horrible Histories led the way in the nominations, with three nominations for the second year in a row. It was particularly recognised for its special episode on the 400th anniversary of Shakespeare’s death. The gruesomely entertaining history show is nominated in the Comedy, Writing and Performer categories, with the latter for Tom Stourton’s portrayal of the Bard himself.

 

Feature Film nominations included Zootropolis, The Good Dinosaur, The Jungle Book and Star Wars: The Force Awakens. The hugely popular intergalactic franchise also appeared in other categories, with Star Wars Arcade nominated in Interactive: Adapted and LEGO Star Wars: The Force Awakens nominated for Game.

 

Following the presentation of awards, guests were seated for a three-course meal, beginning with a starter of Chestnut & Pumpkin Soufflé with truffled honey aioli, soused pumpkin, roasted chestnuts, raisins, capers and mint. The main course was a Slow-Braised Beef Featherblade, served with buttermilk creamed potato, glazed navets and a cabbage and bacon pie, or a vegetarian main course of Celeriac Dhal Pudding with spiced baby aubergine, tender stem broccoli served with a creamed garam masala sauce. For dessert, guests enjoyed a Flourless Chocolate Cake with Baileys mousseline, espresso caviar and raspberries. After dinner, guests celebrated their awards, moving upstairs for an after party on the Roundhouse’s balcony.

 

For some added excitement all the guests, presenters and staff took part in an exceptional attempts at the mannequin challenge.

 

If you’d like to find out more about our awards ceremony menus and catering options please get in touch.

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Make sure you sign up to the Create Newsletter for tips and tricks from the Create chefs, great new places to eat and drink in London, all the latest Create events news and much more.

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

We catered for some of the biggest names in fashion at the event, held at Old Billingsgate earlier this month.

Drapers Awards - Awards at Old Billinsgate   Drapers Awards - Awards at Old Billinsgate
The glamorous annual celebration enabled the fashion retail industry to come together to recognise the impressive achievements from the previous year. On the night, 800 guests, including representatives from the industry’s finest retailers and brands, enjoyed a seasonal menu of Create dishes in the stunning setting of one of the city’s historic event spaces.

 

The dinner began with a starter of Camembert, Fig and Onion. The main course was oven-roasted duck with lemon thyme pumpkin, roasted chestnuts, sautéed button sprouts, pickled cranberries and a cranberry jus. Vegetarian guests were served wild mushroom steamed pudding. For dessert guests enjoyed a pistachio and salted caramel pave, with mascarpone cream, candied pistachio and homemade toffee sauce, followed by coffee and petit fours.

Drapers Awards - Awards at Old Billinsgate  Drapers Awards - Awards at Old Billinsgate

The event was attended by over 800 guests, with representatives from ASOS, boohoo.com, Diesel, John Lewis, Oasis, Ted Baker and Topshop. Winners included Oasis, Topshop, Barbour, Joules, Jigsaw and David Reiss. Congratulations to all the finalists and especially to the Drapers Awards’ very worthy winners.

Drapers Awards - Awards at Old Billinsgate Drapers Awards - Awards at Old Billinsgate

Old Billingsgate is a popular choice for awards ceremonies, with room for up to 2,400 guests and a great location in the heart of the city. Overlooking the River Thames and South Bank this Grade II listed building offers a vast event space with breathtaking interior details. Magnificent triple height ceilings, towering pillars and elegant architecture surround an expanse of space where your imagination can run wild.

Contact us to find out more about hosting your next event here.  

 

Photography: Theo Wood.

 

Make sure you sign up to the Create Newsletter for tips and tricks from the Create chefs, great new places to eat and drink in London, all the latest Create events news and much more.

 

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

A breathtaking floral installation created by florist Miranda Fairhurst transformed the venue, ready for the arrival of the newlyweds and their 130 guests.

An Extraordinary Wedding at Syon House  An Extraordinary Wedding at Syon House

The bride’s Peruvian background inspired the menu of the day; our development chef Euan Peach worked closely with the bride to design a bespoke menu honouring her heritage.

 

Following a ceremony at nearby Farm Street Church, guests were treated to a champagne reception in the courtyard, with a selection of canapes including dry aged beef with truffled horseradish soldiers and tarragon crème fraiche, avocado and lemon panna cotta Crispy mushroom crumbs and pea shoots and seared tuna with tomato marmalade and basil cream cheese.

An Extraordinary Wedding at Syon House An Extraordinary Wedding at Syon House

After speeches and toasts in the courtyard, guests moved inside for a three-course feast. Guests enjoyed a starter of seabass ceviche, with lime mayonnaise, Peruvian corn with coriander and corn crisp or thyme roasted beetroot with goat’s curd, beetroot marshmallow with pea shoots and a burnt thyme oil.

An Extraordinary Wedding at Syon House An Extraordinary Wedding at Syon House

The main course was a roast dry aged fillet of beef, with BBQ spiced asparagus, lomo saltado sauce, roast garlic and chilli potato terrine, or golden cross cheese fondant, with crispy corn and black pepper crumble, burnt red pepper and roast garlic sauce and slow cooked smoked corn. The meal was followed by a decadent dessert of bitter chocolate delice, with salted caramel powder, dulce de leche ice-cream and a sesame tuille.

 

After dinner guests continued the celebrations in the Cactus House, where they were served coffee and the wedding cake was cut, before the happy couple to ok to the dance floor for their first dance.

 

Want to find out more about weddings with Create Food & Party Design? Get in touch.

 

Make sure you sign up to the Create Newsletter for tips and tricks from the Create chefs, great new places to eat and drink in London, all the latest Create events news and much more.

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

Guests tried some of the finest food we have to offer, alongside delicious dishes from some of our top suppliers, all in the spectacular neoclassical setting of Plaisterers’ Hall.

plaisterers_hall_initial_h-147

 

The menu included some of our best-loved bowl food dishes, such as Iberico Ham and Burrata, Ceviche Tuna, Smoked Cod and English Confit Lamb.

Rubies in the Rubble created a food stall with their delicious relishes, all made from fresh fruit and vegetables that would otherwise have been discarded. The ingredients used all pass a taste test – not a beauty test!

plaisterers_hall_initial_h-112 plaisterers_hall_initial_h-111

Seafood was provided by our supplier ‘First 4 Fish’. At this food stall guests enjoyed some of London’s finest fresh fish and seafood, smoked and presented by the our fantastic chefs.

Fenns of Piccadilly showcased some top quality meat at their food stall. Fenns has a long history in producing the finest in fresh meat to the highest of standards. Its history can be traced back to the 1890s when Fenns was first established in Piccadilly. Fenns has always been a family-owned business and has been in the Silver family ownership since 1983 and provides us with the best dry-aged beef and lamb.

plaisterers_hall_initial_h-145 plaisterers_hall_initial_h-109

Belazu has been supplying the food industry with quality Mediterranean ingredients since 1991, playing an influential role in Britain’s Mediterranean food revolution. Create uses many of the supplier’s great quality ingredients in its dishes, so guests got a chance to enjoy a taste of the Mediterranean at this stall.

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Ourbread supplier Le Pain Nouveau was on hand to provide an extensive range of tempting baked products, including some of its famous sourdoughs. This was perfectly accompanied by cheese from Harvey & Brockless who are  producer and distributor of speciality foods, working with artisan food producers across the globe. As well as the largest collection of British farmhouse cheeses in the UK, they supply a range of home made Mediterranean deli products from Dell’ami, a huge range of British cured meats and bespoke sauces and dips.

Beefeater Gin is the world’s most awarded gin, truly capturing the London spirit. The Beefeater stall enabled guests to learn more about this classic spirit and try the traditional recipe, which dates back to 1820, when it was first made by James Burroughs. Beefeater also designed a signature cocktail for arrival drinks.

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Create’s wine supplier, Brompton Wine, brought with them over 20 years’ experience in the wine industry. Richard Household of Brompton Wine hosted a wine tasting, enabling guests to learn more about the wines on show at their stall.

Solstice is a food distribution company with a difference; all food is sourced where possible from the UK. Modern food trends, together with constant demands from clients, have enabled Solstice to offer a comprehensive list of locally grown products, putting us way ahead of our competitors. Guests at Plaisterers’ Hall could try a selection of Solstice products at the stall.

If you’d like to find out more about hosting  your own food festival or booking an event at Plaisterers’ Hall, get in touch!

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

The event was attended by key influencers such as Tanya Burr and Michelle Keegan, amongst many other famous faces, bloggers and members of the press.

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Celebrations got underway with a cocktail reception, where guests were served White Peach and Rhubarb Refreshers and a ‘Love Potion’ made with white peach and jasmine.

 

Guests enjoyed a selection of canapés including pulled smoked chicken with mango salsa and pecan nuts, seared tuna with tomato marmalade and basil cream cheese, smoked mozzarella with aubergine puree and beetroot, Thai crab cakes with sweet chilli dip and crispy butternut gnocchi with crispy sage and parmesan sauce.

 

Dessert canapés included Baked white chocolate with pickled blueberries and mint and Baileys brûlée encased on a chocolate and lavender shortbread.

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Create worked alongside creative producers Beauty Seen PR for this event

 

This exhibition explores the intimate relationship between underwear, fashion and beauty, and its role in moulding the body to a fashionable ideal, with cut, fit, fabric and decoration revealing issues of gender, sex and morality. Find out more here.

 

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

Working alongside the team at Image Events we themed an outside area at Hyde Park venue The Lookout, with plenty of bright, bold summer colours to get the party started.

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On arrival guests were treated to refreshing Caribbean cocktails. Our team served a Caribbean Sunset, which combined pineapple puree, lime juice, Malibu and grenadine, and was garnished with fresh cherries and blackberries.

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The area was soon filled with the enticing scent of a barbecue on the go. The grill was fully stocked with classic Carribean favourites like Jerk chicken, served with a fiery scotch bonnet sauce and salt and pepper salmon with citrus seasoning.

 

Our team also served some very popular pulled, smoked barbecue pork, which was accompanied by bacon jam, pickled red cabbage and nacho cheese sauce. Vegetarians were well catered for with our chickpea, shallot and cumin falafel burgers and aubergine heirloom tomato and buffalo curd parcels.

 

Side dishes were packed full of flavour. These included iceberg and scotch bonnet slaw, gunga peas and rice, sweet potato and garlic salt fries, papaya, mango and lime salad and callaloo.

 

For dessert, guests tucked into chilli and palm sugar roasted pineapple with lime and mint crème fraîche and dark chocolate delice Cashew nuts, spiced cherries and milk ice cream. What better way to soak up the sun in Hyde Park?

 

 Photos By Gary Summers

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

This show-stopping venue is a great choice for weddings, offering a dramatic backdrop for a night of celebrations.

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The wedding was attended by 500 guests of the Bride and Groom. Before guests were seated for the much-anticipated wedding breakfast, our team served some great canapes – the couple chose Forest mushroom choux with cream cheese and tarragon, which was served in white troughs filled with wheatgrass, chunky tuna tartare in cones, salt beef en croute, burrata soft scoop with avocado puree, balsamic and parmesan crisp and barbecue prawns. During the reception entertainment was provided by four electric violinists, who played on podiums as guests descended the stairs from the balcony to the Main Space.

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Once guests were seated for the wedding breakfast, they enjoyed a starter of sun-dried tomato and mascarpone ravioli, followed by a main course of roast dry aged beef fillet, with griddled English asparagus, smoked potato, plum tomato confit and beef jus. Vegetarians were served pot roast cauliflower, with Indian spices, mango chutney, heritage potatoes, heritage carrots and pickled fruits.

 

The couple chose two desserts; half of guests were served a chocolate sphere filled with Madagascan vanilla ice cream, rich double chocolate brownie and salted caramel chocolate sauce. The other half of guests enjoyed a silver and violet bavarois bomb, with Douglas fir pine icing, split pastry and aerated blueberry ice cream. Desserts were followed by coffee and petit fours – but the treats weren’t over yet!

 

Every table tucked into their own cheese board, which included classics like Comte, Mrs Bells Blue and Baron Bigon, a selection of crackers, fruit chutney and dried fruits.

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Later the couple cut their wedding cake, which was served to guests along with the beautiful edible roses which adorned the outside of the cake.

As guests partied, they could visit the Laduree treasure chest of macaroons, and enjoy mini tubs of ice cream and decadent macaroons. Further entertainment included three bands, one of which was a traditional Greek band, and a monogrammed dance floor which was full all night!

Cocktails were served by LiquidChefs, and circulated amongst the guests by our team. Evening snacks were also served, guests enjoyed soft white rolls stuffed with halloumi, grilled courgette and aubergine, and Create club sandwiches, filled with smoky English pancetta, pulled chicken, cherry tomatoes, rocket and avocado mayonnaise.

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Find out more about our weddings here or get in touch to see what we could do for your special day.

 

Photos by Paul Toeman Photographers

Production by Uptown Events

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

Guests were treated to two Create cocktails as they arrived, the Create Mule, made with London dry gin, ginger, rhubarb, orange pekoe tea, lemon juice, orange bitters and Soda and the Jasmine Tea Mojito, a non-alcoholic cocktail combining fresh jasmine tea and mint syrup, topped with sparkling water.

A circular bar took centre stage in the middle of the venue, with a floral arrangement designed by Pinstripes and Peonies hanging overhead.

 

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Guests could choose between two tempting food stations, a tex mex station with a rustic, wooden theme or an American station with an outdoorsy look, completed with tin trays, slate and gold buffet equipment.

Guests were served a starter of Buffalo Mozzarella with heritage tomato and watermelon salad and basil granite. Then, heading over to the tex mex station they could take their pick from Pork Pibil Burritos, Chorizo and Potato Quesadillas, Chicken and Parmesan Tostadas, Sweet Potato & Feta Taquitos or five bean burritos.

 

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The American station served up Mac ‘n’ Cheese, Docklands Dirty Dog with jalapeno chilli, sour cream and nacho cheese sauce, Prime Steak Sliders and buttermilk chicken, with ranch salad and sweet creole dressing.

Desserts included Boston Cream Pie – vanilla sponge layered with creamy custard and dipped in chocolate and chopped, candied almonds, Chocolate Milk Cake – marbled chocolate cake soaked in malted milk with peanut butter cream and Summer tart, a pastry case filled with mint infused custard topped with mixed berries.

 

Photos by Matteo Lagonegro

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

The group took full advantage of the great outside space available at this purpose-built venue, for a day of motivating team-building challenges and a Country and Western themed barbecue in the sunshine.

The day began with a Pimm’s and lemonade reception in the venue’s gardens, where guests relaxed before the day’s challenges began.

The first event was a Sports Day Challenge. The nostalgic task comprised of an egg and spoon race, bean bag race, sack race and tug of war – and competition was fierce!

 

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Then it was time to refuel, with a two-course barbecue lunch served by our team. A Country and Western themed menu included wild boar sausages, lamb and mint falafel burgers, vegetarian falafel burgers, potatoes, mini bobs and coleslaw. Following the main course guests enjoyed Eton Mess and Dark Chocolate Delice.

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The afternoon saw a trophy presentation, where the winners of the day’s earlier Sports Day races were rewarded with some great prizes. And then guests could celebrate! Entertainment was provided by a Country and Western band; guests even got the chance to learn how to line dance before the day drew to a close.

Get in touch with our team to find out about all of our summer catering options.

Create and Concerto host a very special client dinner at The Natural History Museum

The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.

The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.

The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.

The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

The event was held by The Rockeby School, in order to raise much-needed funds for the Harrisons Fund – a charity which specialises in helping children with Duchenne Muscular Dystrophy disease.

We were lucky with the weather – 335 guests arrived to a bright and sunny Garden Room for a day of Create and Fullcircle specialties.

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On arrival guests were served champagne and a selection of our seasonal canapés, including smoked salmon blinis with horseradish cream and our famous vegetable spring rolls, which were accompanied by a sweet chilli sauce. After guests were seated, a popular Plum Tomato and Mozzarella Saladette was served up at the tables, followed by a Pan-Fried Chicken Fillet.

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The Fullcircle team ensured the venue looked its best, with an array of blue lighting displays throughout the venue including glistening spotlights and 12 newly installed chandeliers.

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Overall, the event was a complete success and it was great to see the parents of the Rockeby School with smiles on their faces after hearing that lots of money was raised throughout the evening, all of which will go towards The Harrisons Fund. We all wish The Harrisons Fund success with their goal to stopping Duchenne.

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Duchenne Muscular Dystrophy is the most common fatal genetic disorder to affect children around the world. With great events and fundraising, we hope to help charities such as Duchenne Muscular Dystrophy raise the money they need to help the research that the scientists have made with their giant strides with bringing Duchenne therapies to market.

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Should you wish to know more about our charity event experience, please contact us.