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.

plaisterers_hall_initial_h-105 plaisterers_hall_initial_h-107

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.

plaisterers_hall_initial_h-153 plaisterers_hall_initial_h-151

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.

Set Up 002[2]
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.

Set Up 006[2]

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.

rathbones_summer_140716_hires-1267

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.

rathbones_summer_140716_hires-1032

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.

FC230716_WEDDING_031 FC230716_WEDDING_035

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.

FC230716_WEDDING_092 FC230716_WEDDING_098

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.

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 March, Create was chosen to cater its Everline Future 50 conference, where newcomers were presented.

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From fintech heavyweights such as Funding Circle and TransferWise to digital trailblazers including Ve Interactive and Somo, The Everline Future 50 initiative has been a runaway success when it comes to identifying disruptive enterprises early on.

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During the daytime conference, guests enjoyed a selection of street food stalls. Each stall was themed according to the cuisine being served. Guests enjoyed dishes including tacos, quesadillas and burritos at the Tex Mex stall. At the American street food stall, guests were served mac ‘n’ cheese, salt beef bagels, sliders, Texas fries, buttermilk chicken and dirty dogs. Or, for something a little different, guests could head to the South African Braai, to enjoy Bunny Chow, Bobotie (minced curried lamb with apricots and onions topped with an egg custard and baked), chicken samosas or Sosa Ties – skewered meat or vegetarian kebabs.

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Following the conference part of the day, awards were presented to the ‘Disruptor of the Year: Revolut’, ‘Friend to Business: Absolute Barrister’ and ‘Household Name of the Future: Touchnote’ amongst others.

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During the evening, guests enjoyed canapés such as smoked haddock and caper croquettes, steak tartare, and slow-cooked maple aubergine, as well as bowl food dishes including Charred bavette – triple cooked maple parsnips, roast celeriac and bone marrow, and Confit salmon – roast salmon dashi, pickled red onions, crisp rye bread and cream cheese. Dessert canapes were served from lollipop stands, the Calamansi meringue lollipops went down very well with guests.

 

Read more about our bowl food catering here, or get in touch to find out what we could do for your next bespoke event.

 

 

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 began with a drinks reception within the historic Syon House, where guests enjoyed a selection of canapés. Our team served charred palm heart with sundried tomato mayonnaise and rocket, smoked salmon mille-feuille with bagel spices, smoked mozzarella with aubergine puree and beetroot and pulled smoked chicken with mango salsa and pecan nuts.

 

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Guests then moved into the Great Conservatory, an early nineteenth century glasshouse which makes a great setting for prestigious dinners like this one. The dinner menu began with a starter of Horseradish Crème Brûlée, served with pickled beetroot and apple salad. The main course was a fillet of sea bass, with fresh herb salad, pistachio emulsion, tarragon and pistachio pomme puree. For dessert, guests enjoyed mango sorbet, lemongrass mousse and lychee sherbet, followed by a selection of petit fours and coffee.

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Want to host your next event at the Great Conservatory at Syon House? Contact us to find out what we could do for you.

 

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 medieval masterpiece boasts dramatic architecture and striking stained glass windows, and truly is steeped in history. At this party, guests enjoyed an unforgettable festive atmosphere, accompanied by some decadent seasonal catering from our team.

 

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Our client opted for food stalls at this event, a great choice for events where a buzzing party atmosphere is key. Guests could choose from three savoury and one sweet station. One station kept things traditional, serving up a ‘Christmas Carol Carvery’, a rustic trestle table carvery serving traditional turkey crowns with sage and onion stuffing – the turkey was hand carved by our chefs, at the elegant trestle table, which was decorated with vases of clementines, pine cones and nuts.

 

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Seafood is another festive favourite, so the second food stall offered a selection of British seafood, sourced from our coastlines and served in ice troughs, complete with traditional slate and drift wood platters, oyster boxes filled with crusty bread and fresh seaweed, all served on striped table cloths with a selection of sauces served in seaside buckets. Dishes on offer included whole sides of home cured and beetroot cured salmon, served with buckwheat pancakes, blinis, sour cream and caviar, mini pints of prawns, Salcombe bay crab, served with parsley and shallot dressing, thousand island dressing and winter herb sour cream and vegetarian Niçoise salad.

 

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The third savoury station was a true British classic: sausage and mash. The humble dish got a bit of a revamp for the occasion though; guests could pick from a selection of flavours including pork and leek, Cumberland ring, lamb and rosemary, beef and ale, or classic veggie sausages, all served with creamy mash, spring onion mash, grainy mustard mash or crushed new potatoes, sticky onion marmalade and homemade baked beans.

 

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No Christmas event would be complete without a few tempting desserts, and this one was no exception. The dessert station served a selection of Create favourites, including chocolate pave, vanilla and cinnamon poached apple, chocolate and brandied cherry trifle, honeycomb cheesecake, cranberry jelly, salted caramel and chocolate verrine and cherry Bakewell tarts.

 

Guildhall has entertained royalty throughout the centuries, with the venue’s Great Hall hosting some of the country’s most famous state trials, including that of Lady Jane Grey in 1553. If you’d like to find out more about the venue for your next event, get in touch.