A Full Flush!

Create achieve a first in South Kensington

On Thursday 15th December, create food and party design achieved an exciting first for them; catering at all three South Kensington Museums on the same night; The Victoria and Albert Museum, Natural History Museum and Science Museum.

On the 15th December alone, create catered at 14 events in locations such as The V&A, Science Museum, Natural History Museum, Lancaster House, The HAC, Old Billingsgate and Billingsgate Vaults, The Pavilion at the Tower of London, Salters' Hall, Plaisterers' Hall, The Louise Blouin Foundation.

create are enjoying a successful run of events in partnership with The Ultimate Experience at The Natural History Museum's Earth Halls, the Flight Gallery at the Science Museum, Old Billingsgate, Pavilion at the Tower of London, The HAC and Plaisterers' Hall this December, but have also been delivering a busy calendar of bespoke events at other prestigious London venues, including The V&A, Christchurch Spitalfields, Kew Gardens, The Household Cavalry Museum, Madame Tussauds and Guildhall.

The Earth Halls at The Natural History Museum will host 15 create catered events this Christmas, allowing guests to dine under the enchanting constellations and the imposing giant, metallic sculpture of the Earth presiding over the astronomical space, a truly magical setting for entertaining.

Inside the fascinating Science Museum is the Flight Gallery event space playing host to daily Christmas parties and filled with extraordinary displays reflecting both British and international achievements in aviation. The hot air balloon table centres have been specially designed for the season and tower high above the guests with their stunning vibrant colours and intricate detail.

A selection of new create Autumn/Winter canapés served at our events this December:

battered monkfish cheeks served in crispy potato cornets
with bloody mary mayonnaise and pea shoots

pan roast pigeon
with sweet corn puree and bacon popcorn

cauliflower pannacotta with cumbrian air-dried ham jelly
berkswell cheese, hazelnut crisp and ham shards

chargrilled duck skewer on chopsticks
with a grand marnier and kumquat dip

pan fried scallop, cauliflower puree
and sultana vinaigrette

confit duck and shallot beignet
with braised apple purée

seared tuna, star anise syrup
and crispy seaweed on a sipping spoon

grilled haloumi with oregano salsa (v)

beetroot cannelloni (v)
with horseradish mascarpone