! Charity Events Archives - Create

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

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Events organisers from some of the UK’s leading charities attended for a free day of sharing, learning and networking, with themes including social media, immersive events and latest trends.

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The afternoon seminars were followed by a dinner, provided by Create. The evening reception began with canapés, including Venison Tartar with chilli chocolate sauce, slow braised lamb faggot, truffled parsnip cream, pea shoots, truffled brie on honeyed brioche, crispy pumpkin gnocchi with rosemary and parmesan cream, seared tuna with tomato marmalade, basil cream cheese and charred smoked mackerel with lime mousse and keta.

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The main course was ‘surf and turf’, sautéed fillet of brill in brown butter and sea purslane, merlot braised ox cheek with asparagus, zucchini and borage, or Gnocchi Textures – Poached and fried gnocchi with sweet corn velouté, wild mushrooms, asparagus, peas and pea shoots with shaved parmesan.

An innovative dessert was designed to get guests talking. Guests were served bowls of creamy vanilla crème brûlée, they could then forage in the table centres for their toppings of passion fruit filled chocolate frogs, aerated chocolate sponge biscotti, mocha mushroom meringues, pickled blueberries, baked white chocolate cobbles, fresh strawberries and caramel soil._ARY9035

Be sure to contact us to find out more about this exclusive venue.

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 fundraising event was held by the Believe in Magic charity – an organisation set up in order to spread magic to terminally ill children and their families.

The evening was hosted by One Direction’s Louis Tomlinson, with fellow band member Liam Payne also in attendance, so of course it created a huge buzz on social media through the band’s considerable fandom! The night trended worldwide and was mentioned in over 2 million tweets.

The Believe in Magic Ball focused around the children the charity helps. The night began with the children (the princes and princesses of the ball) and their families walking up a lantern-lit red carpet, in bespoke outfits created by Little Beven and Ralph Lauren.

On entering the Museum, the red carpet continued to lead guests into Waterhouse Way for a champagne and canapés reception while being entertained by the impressive tricks of Dynamo.

As dinner was called the children descended the staircase of the Hintze Hall in true fairytale style. A Cinderella themed three-course dinner was provided by Create, with X Factor winner Ben Haenow serenading one of the young guests.

Throughout the dinner iBid provided their silent auction technology, which allowed guests to compete and raise money for the items on offer. The grand finale of the auction was the evening’s host, Louis, bidding £10,000 to have Liam’s face painted.

The outer edges of the room housed additional entertainment; in between the beautifully lit columns guests could discover a photo booth, a face painting team, the event bar and a team of princes and princesses from Hamleys who interacted with the children all evening. Event Concept provided lighting, audio, video and staging and its sister company, Veevers Carter, provided floral arrangements.

 

To find out more about how we can help with fundraising events visit our charity page.

 

MENU

CANAPES

lemon thyme chicken kiev
pea and whipped pecorino with baby watercress

summer bean and goats cheese tartlet(v)
rocket aioli and fennel pollen

Grilled chicken skewers

STARTER

Smoked Salmon Bombe
Smoked trout Rillete with crème friache and sorrel, sauce gribche and lemon gel

Smoked courgette bombe (v)
Smoked courgette, honey, goat’s cheese, sundried tomatoes

MAIN COURSE

Organic chicken breast
Roasted butternut squash with split sweetcorn and tarragon sauce

beetroot and somerset brie fondant (v)
potato laksa, sugar snap pea salad and a honey mustard dressing

DESSERT TRIO

Red velvet butterfly cake
with cream cheese frosting and glitter

Mini gold chocolate pumpkin
with chocolate mousse

Cinderella Strawberry Cheesecake

Followed by Tea, coffee and Cinderella petit fours

 

Photos by Holly Clark Photography

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

Concerto is unlike any other company currently operating in the UK events marketplace. Take advantage of our group’s event management, venues, catering, entertainment and production services to help you create a memorable charity event that raises money and impresses guests.

What Concerto can do for your charity event:

– Free venue finding & event management support to take the hassle out of planning.
– Discounted venue hire, special offers on event upgrades and significant economies of scale enable you to make the most of your budget.
– Our dedicated group Charity Account Manager, Rebecca Fellows, will be your one point of contact to access all Concerto’s 16 divisions, and much more.
– High end catering from Create and stunning venues through to our creative production and entertainment. We guarantee the highest quality, in all aspects of your event.
– Donation of auction items to help you raise money for your charity.

Should you wish to know more about our charity event experience, or what Concerto can do for your charity please contact Rebecca Fellows on 020 7378 2927.

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 charity dinner was hosted by Concerto for a number of the company’s key charity clients. The message of the evening was to educate charities on how Concerto can support in raising funds through events. The wow factor dinner was held at the beautiful Royal Hospital Chelsea, which being a charity itself, suited the occasion perfectly.

Guests were treated to a night of indulgent food and wine by Create and featured exquisite floristry by Pinstripes and Peonies.

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 exclusive event was attended by HRH Prince Edward, the Earl of Wessex, who joined specially invited guests to celebrate ‘The Best of British’ in the most prestigious of settings.

Guests were greeted with an alfresco drinks reception in the Guildhall’s courtyard, where they enjoyed English sparkling wine, vodka martinis and sumptuous canapés by Create.

A quintessentially British menu was devised by Create’s chefs, who worked with the winner of the Great British Menu 2012, two star Michelin Chef Phil Howard. On the menu was a traditional roast sirloin of beef and a dessert of lemon posset with blackberries and doughnuts.

The event was hosted in support of this year’s Lord Mayor’s Appeal, where the focus is strongly geared towards the arts, particularly music. The main beneficiary is new charity the City Music Foundation which has been established to support talented musicians as they launch their professional career. The charity provides much needed mentoring, performance opportunities, publicity and financial support to emerging stars.

A musical theme was evident throughout the evening, where entertainment featured music by British swing band Over Board, with award-winning choir Tenebrae taking to the stage during dinner. Winner of the Classic Brits 2012 Best Female Artist Award, violinist, Nicola Benedetti was also on hand to entertain guests as their unforgettable British dinner drew to a close.

The meal and entertainment were followed by a lively auction hosted by Lord Dalmeny, chairman of Sotheby’s. The entire event proved a huge success, raising over £130,000 for the Lord Mayor’s Appeal.