Executive Chef Darren Deadman and his team present new Spring/Summer menus, focusing on the Create philosophy of quality and fine seasonal ingredients.

New dishes are inspired by classic combinations, with an emphasis on home-smoking and simplicity to allow fantastic produce to shine through.

Our chefs are working more closely than ever with our brilliant suppliers. By working alongside our suppliers, the Create team can secure the best available produce at any given time. Key ingredients to look out for on Create’s menus this season are Yorkshire forced rhubarb, Wye valley asparagus, Galloway Beef, Herdwick Lamb and Migrum Sole.

New Head of Creativity, Gemma Banks will lead the way in refining Create’s event philosophy and designing stunning presentation for new dishes. As always, food and delivery is at the heart of what we do, whether we’re catering for an intimate dinner at a client’s home or a huge-scale event across several London venues.

Below is a selection of dishes from our new Spring/Summer menus. If you have any questions on the new menu please get in touch, our team of Party Creators would be delighted to help.

STARTERS

Fresh Salmon Gravlax
Oyster fritter, orange and mustard vinaigrette, oregano and mustard frills

Watercress Velouté
Parmesan and chive beignet, crème fraîche and fresh truffle

Potted Shrimps
Charred sourdough, tabasco butter and a pickled lemon salad

Duck Leg Terrine
Chicory, dandelion, roasted hazelnuts and shallot

Lamb Escabeche
Welsh rarebit, breakfast radish and charred salad onion

MAIN COURSES

Lancashire Rump Beef Cap
Potato and lemon thyme terrine, tarragon and bone marrow butter, charred gherkins

Roasted Pollock Loin
Spiced cauliflower puree, cauliflower bhaji, charlotte potato and madras veloute

Confit Shoulder of Pork
Roasted and cider braised fennel, apple purée, roasted new potatoes

Heritage Tomato Ragout
Dukka spice, smoked crumpet bread panzanella, sauce vierge

Roast Cod Fillet
Bellota ham and pea fricassee, pomme sable, truffle al’crème

DESSERTS

Rhubarb Trifle
Stem ginger sponge, Pedro Ximénez syllabub, toasted salted almonds

Chocolate Marquise
Coffee ice cream, Hazelnut tuille

White Chocolate Parfait
Mango sorbet, lemongrass mousse and lychee sherbet

Raspberry Napolaton
Pistachio crème patisserie, roast pistachio ice cream

Mascarpone and Blueberry Crème Brûlée
Lemon shortbread