! Weddings 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 couple wed in the Nash Conservatory. The oldest of the 19th Century glasshouses at Kew, the Nash Conservatory is of both major historical and architectural importance. The venue was originally built inside Buckingham Palace’s grounds, and was later moved brick by brick to Kew, by King William IV in 1836.

 

Following the ceremony, the newlyweds and their guests raised a toast with a drinks reception and cake on the Banks Lawn.

 

  

 

Later, the Kew Explorer arrived to take guests to their next destination: The Orangery. This Grade I listed venue is light, airy and elegant, making it perfect for wedding breakfasts. It offers stunning views over the landscaped gardens and has room for up to 200 wedding guests.

Guests were served a delicious three-course wedding breakfast by the Create team. The starter was breast of quail, with smoked English pancetta, pumpkin purée, candied pecans, baby leaves and balsamic syrup. Or, a vegetarian option of chargrilled aubergine and smokey moutabel, with pomegranate, parsley, garlic and tahini sauce.

 

For the main course, we served a rendered duck breast with duck liver bon bons, creamed savoy cabbage, smoked pineapple gel, a beetroot ribbon, brown butter and blackberry vinegar and fennel. Vegetarians enjoyed a main course of spiced ratatouille, wrapped in courgette ribbons, with cocottes of beetroot, parsnip, butternut squash and potato, served with a pastry crisp.

 

For dessert, guests tucked into a ‘snow egg’ – a guava and custard apple egg with a sprinkling of lychee sherbet. There was also a vegan alternative of white chocolate gianduja mousse, with cherry jelly, almond meringue, cherry sorbet and lavender shortbread.

 

Then it was time for speeches and the grand opening of the photo booth, before the couple hit the dance floor for their first dance. Guests then partied the night away to celebrate the happy couple!

Find out more about weddings with Create. Get in touch with our team.

 

 

 

 

 

 

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

In July, the Create team catered for a stunning wedding at the Grade I listed heritage site.

Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings   Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings

The day began with a wedding blessing in the State Apartments, a beautifully elegant space consisting of two rooms: The Council Chamber and the Ante Room. Over the years the State Apartments have hosted Monarchs and many other noble figures. The rooms were designed by Sir Christopher Wren and are adorned with paintings by the school of Van Dyck, Kneller and Lely as well as important carvings and mouldings by William Emmett, John Grove and William Cleere.

 

Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings   Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings

Following the wedding blessing, the newlyweds led their guests out to the Ranelagh Gardens, a secluded and picturesque part of the Royal Hospital estate, for cocktails and canapés.

 

Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings   Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings

We served a selection of delicious canapés chosen by the happy couple, including barbecue rib croquettes, beer battered oysters, sweetcorn fritter, braised short rib of beef wrapped in kataifi pastry, barbecue tenderstem broccoli with lemon and dukka mousse and charred lamb skewers with chermoula and coriander. These were accompanied by ginger and

Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings   Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings

The newlyweds welcomed guests with a receiving line at the entrance to their wedding marquee, before guests were seated for the piece de resistance: the wedding breakfast!

Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings   Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings

The meal began with starters of watercress velouté, served with parmesan and chive beignets, crème fraîche and fresh truffle. For the main course, our chefs served a rump of new season lamb, with aubergine and cumin puree, charred tenderstem, smoked and crushed new potatoes and mint and shallot salsa. Vegetarians enjoyed a heritage tomato ragout with dukka spice, smoked crumpet bread panzanella and sauce vierge. And for pudding guests tucked into a decadent pecan pie with fresh meringue and nitro pecan ice cream.

 

Guests got a little surprise during the dinner service, as amongst the Create waiting team were a few unusual guests – The Three Waiters. The trio of singing waiters served guests their meals before breaking into song, much to the guests’ delight! A table magician then brought a touch of magic to the evening’s entertainment, before the evening’s hotly anticipated speeches.

Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings   Wedding Celebrations at the Royal Hospital Chelsea | Create Weddings

Following the wedding breakfast guests partied the night away in the marquee, feasted on delicious wedding cake and headed out to the nearby Whiskey Tent where they discovered a Whiskey Bar, fully stocked with all the bride and groom’s favourites.

 

Our wedding team is dedicated to providing a bespoke service to the 50 weddings we deliver every year. We don’t just do wedding catering. Our team is here to support you throughout your wedding planning process, from initial enquiry to the throwing of the bouquet. Contact us to find out more.

 

photography by Mark Bothwell 

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 June, the venue hosted a beautiful wedding reception, catered by our team.

 

Newlyweds Celebrate at Kew Gardens | Create Weddings Newlyweds Celebrate at Kew Gardens | Create Weddings

 

The wedding ceremony took place in the Nash Conservatory, before guests moved onto the lawn for a drinks reception with Create canapés. Guests enjoyed scorched sea bass, pulled smoked chicken, chicken and chorizo ballotine, confit baby leek and crispy pumpkin gnocchi in the breathtaking surroundings.

 

Newlyweds Celebrate at Kew Gardens | Create Weddings  Newlyweds Celebrate at Kew Gardens | Create Weddings

 

The wedding breakfast kicked off with a starter of inca tomato saladette, with heritage and cherry tomatoes, buffalo mozzarella, avocado mousse, basil gel (basil cress), and balsamic pearls. Main courses were served family style, in the middle of long tables, for guests to get stuck in! We served spit-roasted leg of lamb, with fresh herb bundles, roast and charred whole garlic and jugs of chicken jus. This was accompanied by light and creamy potatoes boulangere, slow-roasted sweet potato wedges, corn fritters, a rude health salad and chargrilled seasonal vegetables.

 

Newlyweds Celebrate at Kew Gardens | Create Weddings  Newlyweds Celebrate at Kew Gardens | Create Weddings

 

Guests were served a choice of two desserts, gooey chocolate and cherry brownies and summer pudding with greek yogurt and blackberry coulis.

 

Newlyweds Celebrate at Kew Gardens | Create Weddings  Newlyweds Celebrate at Kew Gardens | Create Weddings

 

Following speeches, guests hit the dance floor to continue the celebrations long into the night – all fuelled by our beautiful thin, crispy-based pizzas! At the bar guests could choose from two bespoke cocktails inspired by the newlyweds’ favourites: Mazie’s Standard or Jonny’s Juice.

Newlyweds Celebrate at Kew Gardens | Create Weddings  Newlyweds Celebrate at Kew Gardens | Create Weddings

 

Find out more about weddings with Create. Get in touch with our team today.

 

Newlyweds Celebrate at Kew Gardens | Create Weddings

 

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

Springtime Wedding at Kew Gardens | Create Weddings Springtime Wedding at Kew Gardens | Create Weddings

 

Following a romantic ceremony in the Church on Kew Green, guests were welcomed with a drinks reception in the Nash Conservatory, complete with a selection of canapés by Create. The couple chose seared tuna with tomato marmalade and basil cream cheese, seared aged beef with blue cream cheese and piquillo pepper, fig and goat’s cheese panna cotta and forest mushroom choux buns, served in a wooden box with wheatgrass and edible flowers. Hot canapés included crispy pumpkin gnocchi with rosemary and parmesan cream, slow-cooked teriyaki pork belly and lamb faggot with truffled parsnip cream and pea shoots.

 

 

The wedding breakfast was served in The Orangery, a beautiful Grade I listed glasshouse with fantastic views. Guests were served a starter of crispy chicken ballotine with new season garlic emulsion, garlic oil and chard. The main course was Lancashire rump beef cap with potato and lemon thyme terrine, tarragon and bone marrow butter, and charred tenderstem broccoli.

 

  

 

For dessert, sweet canapés were circulated amongst guests, along with the decadent wedding cake. We served miniature Opera Gateaux with espresso cream, chocolate glaze and hazelnut, passionfruit marshmallows with coconut crumb and caramel syrup and Baileys brûlée encased in chocolate and lavender shortbread. Guests could then visit the cheese station to enjoy a selection of fantastic cheeses, including stilton, brie and cheddar, all served with crackers, fresh bread and fruit.

 

  

 

Find out more about this exclusive London wedding venue here, or get in touch with our team for more information on weddings with 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

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

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

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

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

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

 

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

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

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

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

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

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

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

 

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

 

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

 

A Bright and Bold Summer Wedding at Kew Gardens  

 

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

 

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

 

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

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

 

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

 

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

 

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

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

A May Wedding at Hedsor House

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

 

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

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

A May Wedding at Hedsor House

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

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

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

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

A May Wedding at Hedsor House

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

A May Wedding at Hedsor House

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

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

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

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

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

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

 

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

 

Create Weddings at the Royal Exchange

 

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

 

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

 

Create Weddings at the Royal Exchange

 

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

 

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

 

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

 

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

 

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

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

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.

 

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

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

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

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

 

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

 

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

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

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

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

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

 

Photos by Paul Toeman Photographers

Production by Uptown Events

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

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

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

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

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

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

Teresa-Anne Dunleavy, Concerto chief executive

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Following a wedding ceremony in The Nash, guests enjoyed a sparkling wine reception on the lawn, before moving to the Princess of Wales Conservatory to continue the celebrations with fresh oysters from Oyster Meister.

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The wedding breakfast began with canapés of pulled pork croquette with smoked salad cream and watercress, lemon thyme chicken kiev with pea and whipped pecorino with baby watercress, blackened Atlantic cod with miso mushrooms a la grecque, lemon gel, twice-baked crab soufflé with sauce vierge and basil cress and stuffed gnocchi with goat’s cheese, caramelised onion, walnut granola.

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Dinner was served in the stunning Orangery; guests enjoyed a two course banquet, served family style. Shredded lamb was served on wooden boards, with an eclectic selection of rustic and white bowls for accompaniments and sides. The rustic boards were garnished with sprigs of fresh herbs, char-grilled onions and roasted garlic. There was also a vegetarian option of BBQ smoked aubergine, with pomegranate molasses.

 

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For dessert, guests enjoyed a traditional sticky toffee pudding, with rich toffee sauce and vanilla ice cream, as well as tea, coffee and petit fours. Later in the evening, guests were served wedding cake, and a cheese course, displayed amongst wine boxes, with Kilner jars of quince and wicker baskets filled with crackers.

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If you’re planning an upcoming wedding and looking for some inspiring wedding catering, please get in touch with our wedding creators.

 

Photography provided by David Christopher

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

Australia Meets London at Syon Park | Summer Weddings by CreateThe couple chose Syon Park’s impressive Conservatory, as they wanted a venue surrounded by nature yet also close to London. The day needed to have an Australian touch, to reflect the bride’s heritage, as well as London influences, representing the groom. When they walked into The Conservatory they knew it was the space for them.
Australia Meets London at Syon Park | Summer Weddings by Create

The Conservatory is a living and breathing greenhouse, so this couple chose to only enhance its natural beauty with further botanical touches throughout.

Australia Meets London at Syon Park | Summer Weddings by Create Australia Meets London at Syon Park | Summer Weddings by Create

The day celebrated the union of two families, but was also a huge party. The couple wanted to concentrate on the three things most important to them: amazing food, music and beverages.
Australia Meets London at Syon Park | Summer Weddings by Create

The bride said: “I met with Sophie from Create and never looked back. Sophie’s dedicated and warm approach coupled with Create’s quality and ethos were second to none and one we felt instantly aligned to.”

Have we inspired you? To find out more about planning your special day with Create please get in touch with our wedding creators. Our team can assist with every aspect of your summer wedding, from finding your perfect wedding venue to deciding on a theme and look for the day – not to mention planning your wedding breakfast and reception.

 

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 bride and groom’s love of blue provided design inspiration – using sun prints, wedding planner Knot and Pop worked with silhouettes of flowers to create a beautifully organic scene with an eclectic mix of materials, textures and references.

The day began with a drinks reception, where guests enjoyed Lychee & pink ginger soft cocktails, or Champagne.

The day was packed full of experiences for everyone to enjoy. A floristry workshop entertained the kids, teaching them how to make their own floral crowns.

The blue botanical design appeared across a statement cake, and on over two hundred hand painted tiles for painted cookies to lay on. The wedding cake was served later in the day at the tea and coffee station.

Escort cards were placed upon a bed of foliage, inked in blue, with gorgeous modern calligraphy flourishes.

Guests also enjoyed Marryoke, filmed singing snippets of Pharrell’s Happy, to then be edited into a music video for the couple to remember the fun of the day.

MENU

CANAPÉS

popcorn chicken lollipops with coronation sour cream

chorizo sausages with a lemon and garlic aioli

wild mushroom and goats cheese filo parcel with rocket & pinenut salsa (v)

courgette fritters with herb crème fraiche (v)

chicken liver parfait with blueberry brown betty biscuit, cherry jelly and topped with crispy sage

STARTER
smoked chicken, pineapple and bacon jam, micro coriander and pineapple curd

english asparagus and somerset brie tart with baby watercress salad, chargrilled artichoke, asparagus pine nut pesto & edible flowers

MAINS
chargrilled rump of lamb with a parmesan crust with twice baked artichoke soufflé, braised little gem with peas, broad beans and tarragon, baked courgette topped with English pancetta crumbs and cherry jus

pea, ricotta and pistachio ravioli in summer herb scented pasta with lemon and garlic roasted courgettes, pea shoots and lemon cream

DESSERT
classic creme brulee and chocolate chantilly & hot dark chocolate melting dessert

Images via Sarah Gawler

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

Charlotte and Toby wed at St Nicholas church in New Romney, before heading to Littlestone beach for photographs, whilst their guests hopped on a vintage bluebird bus to the reception, where the party began in tipis.

The evening started with a canapé menu of popcorn chicken lollipops, pan-fried scallops and parmesan crisps with pea risotto. Cold canapés included duck carpaccio, on a cherry macaroon with whipped feta, honey cress and cherry kernel crumbs, poppyseed macaroons and beef carpaccio, served on savoury flapjacks with horseradish cream, pea shoots and beetroot crisps.

Guests were then seated within the tipis for a three-course wedding breakfast. The meal began with a starter of beer battered goujons of haddock with oven roasted chips dusted with sea salt and vinegar powder, garden pea puree and homemade tartare sauce, which complemented the day’s seaside theming and décor.

A main course of pink roasted rump of lamb with leek and rosemary charlotte, sautéed sugar snaps, baby carrots and redcurrant jus followed, or vegetarians could opt for asparagus twice baked soufflé with potato spaghetti crisps, chanterelle mushrooms, peas and lemon cream sauce.

The couple chose to serve their chocolate cake, which was entirely covered in white Lindt chocolate balls, with raspberries and cream for dessert. This was accompanied by cheese from the London Cheese Company.

Images by Lisa Dawn 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

The Bride and Groom chose the crowning glory of the Syon Park gardens, the Great Conservatory as the venue to hold their lavish celebration. The towering pillars and glass dome were filled with tables dressed with fresh white linen, tall candelabra of plump bright white roses with rich foliage and a hint of purple, along with opulent green damask napkins and green coloured waterglass – offering a stunning table top for guests to enjoy their three course wedding breakfast at.

The create cheese cake made a beautiful focal point in the room (second to the Bride of course!), with autumnal fruits and vast truckles of varied British cheeses.