Executive Chef Darren Deadman and his team present new Autumn/Winter 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 Venison, Hare, foraged Elder capers and Douglas Fir (trust us, you’ll love this)

Our 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 Autumn Winter menus. If you have any questions on the new menu please get in touch, our team of Party Creators would be delighted to help.




Sea Salmon Ballotine
Smoked potato mousseline, beetroot puree, pickled cucumber and lemon with salmon crackling, sorrel and feta

Potted Lancashire Beef Cheek
Celeriac cream, pickled walnuts with charred brioche and micro leaves.

Hare Tartare
Elder capers, crisp bread and quince terrine.

Camembert, Fig & Onion (v)
Baked camembert and fig tartlet, white onion chutney, sweet pea and endive.






Slow Braised Beef Daube
Buttermilk creamed potato, glazed navets and a cabbage parcel.

Butter Roast Guinea Hen
Heritage potato and root vegetable terrine, braised savoy cabbage with a Madeira cream sauce.

Wood Pigeon
Black pudding cream, buttered turnips and charred baby leeks with garlic fondant and a game jus.

Roast Lamb Chump
Chive and cockle sauce, boulangère potatoes.

Artichoke and Tallagio Arancini (v)
Accompanying vegetables to follow the chosen main course.





Clementine Parfait
Confit orange, orange and caramel sauce, baked hazelnut sable

Peanut & Jelly
Peanut butter mousse, double chocolate blondie’s, berry & cranberry granita, salted caramel peanut brittle

Honeycomb Iced Parfait
Brandy snap, sorrel snow, raspberries

Douglas Fir Pine Custard Tart
Yoghurt granite with soft meringue, pickled blueberries and fried ginger

Dark Chocolate Delice
White chocolate bergamot cremeux with grapefruit jelly and Earl Grey crumbs