Credit: Alex Freeman Photography
e food and party design would like to thank Alana Buckley and the team at St Paul's Cathedral and the following suppliers who contributed so generously to make the evening so memorable; Wise Productions, Mary Jane Vaughan, Great Hire, Thorns Hire, IP8, Revelstoke Wines and Lola Staffing.
Venues such as the Royal Academy, The Natural History Museum, Old Billingsgate Market, The Supreme Court of the UK, The Science Museum, Royal Albert Hall, Guildhall and Roundhouse, account for over £4 million worth of catering turnover to creat
e a year.
Create Venue Dinner 2012
St Paul's Cathedralcreate food and party design hosted their 9th Annual London Venue Dinner at St Paul's Cathedral on Tuesday 21st February 2012.
This is a unique event where venue managers from 48 of London's most prestigious venues have the opportunity to network, eat delicious food and wine and spend time with their peer group in a different land mark venue every year.
On arrival, guests had a private tour of the Cathedral dome accompanied by tour guides and 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 awash with bright projected stain glassed windows on the ceiling of the crypt. 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.