WELCOME TO
CREATE
FOOD & PARTY DESIGN
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 summer saw the reopening of Temperate House providing the perfect location to host a joint 60th birthday celebration for 180 guests. As guests arrived the waiting team dressed as pixies and elf’s served bespoke cocktails and four finger foods that played perfectly into the enchanted forest theme. The finger food took on an earthy feel featuring Truffled wild mushrooms with cep ketchup on ancient grain croutes and Wild rabbit liver parfait with pickled roots on sourdough, beautifully presented on arched wooden platters and shelved bird cages adorned with peacock feathers.
Guests mingled throughout the venues octagons taking in the magical scenery before moving into the main cross section for their sit down meal. The table was embellished with crow feet candelabras, rustic logs plinths, vibrant mix-match glass wear and woodland taxidermy. A harpist played as staff appeared in formation through the leafy vegetation with plated mains and sharing sides. Guests enjoyed Oak smoked Pulled venison on top of alfalfa sprouts, red vein sorrel with a light jus glaze along with the vegan-friendly Quinoa Tabbouleh stuffed with artichokes and wild mushroom ragout. An assortment of sides included roasted and charred vegetables paired with mouth-watering condiments such as the popular fire roasted pepper and walnut puree and heritage beetroot hummus.
Dessert was an indulgent chocolate affair seeing guests tuck The Dark chocolate parfait plate with marinated cherries, magic mushrooms and chocolate butterfly decorations along with a vegan Dark chocolate avocado mousse with sugar webs, honeycomb and chocolate leaves.
As the sun disappeared leafy projections scattered the floor, the five-piece band appeared on the stage and the guests left their tables to dance the night away.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
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
On arrival, guests had a private tour of the Cathedral dome accompanied by tour guides as the marvellous Cathedral organist playing beautifully.
Guests then enjoyed champagne and cocktails together with a selection of create’s new standing starter plates, including ‘razor clams’ with garlic and parsley, crispy bacon crumbs and salsa verde beautifully presented in a clam shell.
Dinner was served in the Crypt which was flooded with bright projections of stain glassed windows on the ceiling. The tables were dressed with crisp white cloths and mirrored table tops with gorgeous battery operated mirrored lights from IP8 and imposing tall glass vases brimming with bright white dendrobium orchids which caught the pink light of the projection.
An amuse of foie gras was served with sauterne jelly, quince puree, fig crisp on thyme brioche accompanied by a Royal Tokaji provided by create’s wine merchant, Revelstoke Wine Company. Fillet of English beef was served as a main course, with beef cheek bubble and squeak, braised peas, a black pudding lollipop and roasted artichoke.
The beautifully presented dessert of blood orange soufflé with a duo of cornflake ice and cinnamon ice creams and a tart blood orange jelly was a talking point of the dinner and thanks to the flair of our imaginative pastry team of chefs.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
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 intention of this happy couple celebrating their silver wedding anniversary was to ‘wow’ their guests with a superb menu; impressive enough to compete with their chosen venue, the magnificent Lancaster House.
Guests dined on a delicious deconstructed prawn cocktail starter; a giant atlantic prawn on a slate accompanied by homemade lemon mayonnaise, chilli and tomato and worcester sauce jelly discs. The inventive first course was followed by Buccleuch venison with chocolate sauce, savoy cabbage, fondant potato, pancetta shard and butternut purée and a dessert of pine nut and praline tart with candied olive ice cream.