Christmas is the season of feasting, so it’ll come as no surprise that it’s one of our favourite times of the year!
Last Christmas we spent the month of December catering at parties across London, serving no less than 250,000 plates of food over the Christmas party season.
Our busiest day was the 15th December, when we had 166 chefs out in the city, working on 12 simultaneous events, with another 32 events being prepared for, back at Create HQ. During our busiest day 24 vehicles departed from our warehouse, which was operational for 24 hours a day, five days a week for four weeks in December. During December the total miles driven by Create vehicles could have got us to Las Vegas – it was 5,200 miles!
On 1st December, we barely got a chance to open our advent calendars, because we had 21,000 bowls of food to serve! In total 36,833 chef hours were used in the build-up and delivery of our festive catering, not including our bespoke events.
Our starters used up 4,000 whole Camemberts and 7,000 black figs, served alongside 98,000 bespoke freshly baked bread rolls, delivered every day from our kitchens.
Our most popular festive dish was our 12-hour braised featherblade, which takes 36 hours to prepare and cook before being served at our prestigious parties. This year we served 31,000 portions of featherblade, equivalent to 6,200 whole featherblades. We also served 16,000 portions of Banbury duck and used 28,000 rashers of smoked streaky bacon in our late-night snacks. We love our jus; over Christmas we served 4,500 litres of it, which began life as 8,000 kilos of bones and 8,000 litres of stock!
Our sweet dishes used 10,000 pints of cream, we got through 250 kilos of pistachios in our pistachio and caramel pave, and we used an almighty 150 kilos of sugar and five kilos of fresh vanilla pods.
We can’t wait to see what 2017 brings; we’ve got some great summer party menus to prepare for and then it will be Christmas before we know it!