Create invited 150 industry guests to its annual venue dinner in April, which took place at one of London's most spectacular venues, the unique Cutty Sark.
Representatives from more than 40 London venues were able to taste create’s new Spring/Summer canapés, followed by a four course sit-down dinner and after dinner food stalls, at the venue which re-opended in April 2012.
The menu, tailor made for the evening, consisted of a starter of saffron, beetroot and parsley-infused quail’s eggs with accompanying dipping sauces, served in an egg box. The dish also included quail served three ways, with a saffron-stuffed quail’s leg, quail ballotine and a quail and parsley kiev, served alongside soft boiled scotch quail’s egg.
The main course featured milk-fed leg of lamb followed with wild garlic gnocchi, broad beans and beetroot purée. Dessert was inspired by the Cutty Sark’s tea clipper history, and consisted of a vanilla custard panna cotta with rhubarb, as well as hibiscus tea served in glass teapots.
create also showcased its fairground-inspired petit four and fresh tea station, which was built up high on perspex tables. The interactive station allowed guests to take petit fours and dip them into purées. A coffee and dark rum station also proved very popular on the night.
Photos by Holly Clark Photography