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

 

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.

img_1985

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

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

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.

 

26764482524_508df23802_o

 

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.

 

27301789741_a50dd5bc13_o 27338597176_3c84bd1a0c_o

 

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!

 

SyonSummer_003 SyonSummer_074

 

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.

SyonSummer_113 SyonSummer_112

SyonSummer_136 SyonSummer_011

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

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

_AJR1229_AJR1330

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.

_AJR1157 _AJR1095

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.

_ARY4421  _ARY4144

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.

_ARY4427 _AJR1355
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.

 

A Bespoke Dinner at Syon House | Create Food A Bespoke Dinner at Syon House | Create Food

 

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.

A Bespoke Dinner at Syon House | Create Food A Bespoke Dinner at Syon House | Create Food

 

A Bespoke Dinner at Syon House | Create Food A Bespoke Dinner at Syon House | Create Food

 

Want to host your next event at the Great Conservatory at Syon House or perhaps plan your own bespoke dinner at one of the 70 venues we are listed at across the U.K.  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.

 

Create_11Dec_079_s Create_11Dec_094_s
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.

 

Create_11Dec_073_s Create_11Dec_076_s

 

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.

 

Create_11Dec_078_s Create_11Dec_098_s

 

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.

 

Create_11Dec_068_s Create_11Dec_064_s

 

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.

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 month the tower became the setting of an event for Neustar, attended by 160 guests.

_AJR6132 _ARY2873

Guests were welcomed in the traditional Tower of London way – with a welcome tour by a resident Beefeater, who guided them around key sites including the Jewel House, the vault which houses the British Crown Jewels.

_AJR6145 _AJR6193

Guests then enjoyed a drinks reception with bowl food menu from Create, with dishes including Thai green chicken curry, roast garlic and coriander rice, wild mushroom and truffle risotto, roast aged beef, celeriac rémoulade and rocket salad, herb-cured loin of salmon, asparagus and radish salad with avocado and wasabi dressing and whipped goats’ cheese, BBQ tenderstem, crispy sourdough and toasted hazelnut dressing.

_ARY3130 _ARY3138

To find out more about hosting your next event at the Tower of London get in touch.

 

Images by Andy J Ryan 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

With 400 guests attending, the launch event enabled consumers to find out all about the new products, in a fully serviced restaurant environment.

create_waitrose_westfield_210516-1007 create_waitrose_westfield_210516-1009

 

The menu included meat and vegetarian antipasti, lasagne rotolo and mushroom risotto and indulgent desserts such as rhubarb and custard wave and chocolate and orange wave. Chefs were on hand to inspire customers, by demonstrating suggested presentation techniques and garnishes for the products.

create_waitrose_westfield_210516-1031 create_waitrose_westfield_210516-1018

The meal was followed by a cheese course, including Le Cret Gruyere, goat’s milk gouda, Cropwell bishop stilton and the Beetroot and nigella seed crackers. Waitrose prosecco and soft drinks were also served.

 

 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

Formally owned by the BBC, Yalding House was once the home of Radio 4, and more recently, Radio 1.

Guests enjoyed a selection of food stations as they explored the space. At the first food station, ‘Sous Vide’, guests were served “Caesar salad”- Goosnargh chicken breast poached in a split cheese and onion sauce served with slow cooked bantom eggs and roast bread and bacon crumb, “Fish pie”- cod cooked in a smoked fish veloute with buttery Anya potatoes and baked crispy cheese and garlic mushrooms served with garlic and maple puree, roasted tarragon butter and whipped goats cheese.

The second food station focused on barbecued dishes, including Bavette steak cooked at 56ºc with brown butter tarragon and maple syrup, with charred broccoli puree and a coriander, jalapeno emulsion and cauliflower cooked with spiced butter, served with pickled dried fruits, poppadum crumb and smoked cauliflower puree.

The third station included salt-baked dishes such as salt-baked shoulder of hogget, served with rosemary pomme mousseline, roasted lamb fat mayonnaise and pickled shallots, and salt-baked carrots in hay, with baked hay butter and goats curd.

At the dessert station, guests tucked into baked eggy brioche with Bramley apple caramel and roast apple ice cream, “Hot chocolate”- caramelia chocolate blended with vanilla Anglaise, served with salt caramel marshmallow, Tonka bean and cardamom sugar, and dry ice ice cream churned to order, served with a selection of freeze dried berries, croquants and syrups.

The event was produced by TwentyTwo Events. Production was provided by Vibration. Flowers were provided 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

Senior representatives from many of the Concerto Group’s clients joined us at a special dinner at Landing Forty Two, a dedicated event space on the 42nd floor of the Leadenhall Building also known as ‘the Cheesegrater’.

 

Guests from companies including Deloitte, Edelman, The Financial Times, GlaxoSmithKline, Google, Louis Vuitton, SocieteGenerale, PWC, Mitsubishi and Bloomberg were treated to a champagne and canapé reception with sensational views across the capital, before taking their seats for a dinner by our talented team.

 

The evening began with a drinks reception, before guests were seated for a decadent three-course meal with matching wines, provided by Vintage Cellars and selected by Oli from Create.

 

A starter of ‘Onion & Sorrel’ combined Confit Roscoff onion, aerated potato mousse, sorrel leaves and yoghurt, and was accompanied by a complementary wine, Riesling ‘Tradition’ 2014, Domaine Stenze-Buecher, Alsace.

 

The main course of ‘Aged Short Rib & London Porter’ was served with oyster emulsion, with navets, truffle and ale, and accompanied by Tannat Syrah ‘Voetspore’ 2012, Arendskloof, South Africa.

 

The meal ended with a classic dessert, ‘Ile Flottante’, strawberries and ice cream, served with Sauternes 2012, Domaine Sichel, France.

 

Full production was provided by Vibration and Fullcircle supplied the entertainment.

 

Concerto Group CEO Sam Gill said: “Landing Forty Two is a landmark venue, and the fact that we had a 95% turnout on the night is due testament to the pulling-power of this iconic venue.  The positive feedback that we have already received on Create’s bespoke menus and new approach to food-sourcing and presentation from the 160 clients attending has also been invaluable.  There is no better way to present Create’s brand and ethos, than putting plates in front of our current and prospective clients.”

 

To find out more about hosting your next event at Landing Forty Two with catering by our team, visit landingfortytwo.com.