After a successful 18 months meanwhile use, Venue Lab is thrilled to announce thatThirty Eight Grosvenor Square is immediately available again to hire. Venue Lab has beenappointed by Grosvenor Estates to exclusively manage and deliver events at this stunningGrade II listed Georgian building, which has quickly established itself as London’s leadingtownhouse venue.Formerly the home of … Continued
Introducing Create Food Spring Summer 2020 Menus
This season, Create’s creative kitchen team introduce three fresh new menus which feature some of Britain’s best seasonal produce! The menu highlights include: CANAPE MENU Yuzu and Ginger Tiger Prawn TempuraWasabi mayonnaise, pink ginger Pulled Pork BeignetPeach chutney, chives, crackling Rosary Ash Goat Cheese SouffléPickled peach chutney, rock chives (v) SIT DOWN MENU Spiced tunaQuail’s egg, slow roast cherry tomato, … Continued
RHS X Create Food Valentines
We’ve been featured in Royal Horticultural Halls February newsletter! If you haven’t received it and need a recipe for valentines evening, our Lobster Mac n Gruyere Cheese recipe is a great choice! Discover the Royal Horticultural Halls INGREDIENTS• 1 lb cavatappi or cellentani macaroni• 8 tbsp (1 stick) unsalted butter, divided• ½ cup all-purpose flour• … Continued
Create x Ace Of Clubs
This year instead of secret Santa we decided to do a charity advent which saw the team collect a different items each week for our chosen charity Ace Of Clubs. Ace of Clubs This Clapham based charity works within the community providing transformative support for those who are homeless, vulnerable and otherwise marginalised in our area. The … Continued
Love and Lights at Kew Gardens
We had the pleasure of working with Pocketful Of Dreams, Oxygen events, Larry Lashe and the Kew Gardens Events team for this spectacular wedding!The day started with guests coming together for the heartfelt ceremony in Nash Conservatory at Kew Gardens.After the Bride and Groom said i do and walked down the Isle, the guests took … Continued
Valentines brunch recipe
Ingredients LOBSTER Lobster 1 tsp lemon juice Sea salt Black pepper, freshly ground HOLLANDAISE 3 egg yolks, free-range 1 small shallot, peeled and sliced 1 garlic clove, peeled and sliced 1 bay leaf 3 coriander seeds 2 white peppercorns 1 sprig of tarragon 100ml of white wine vinegar 125g of unsalted butter, melted POACHED EGGS AND ENGLISH MUFFINS 2 free-range eggs 1 dash of white wine vinegar 2 English muffins 2 handfuls of spinach Salt Chive, finely … Continued
Create X Only a Pavement Way
Last week, Create took part in Only A Pavement Away’s special fundraising lunch at the Freemason’s Hall, London. Cook and Dine is the brainchild of OAPA’s founder, Greg Mangham, and holds a simple premise; to bring everyone who works in the hospitality industry together. No matter their background, experience or seniority – OAPA aim for … Continued
Cocktail of the month: Seaweed Scotchtail
It’s time to get ready for Burns night next weekend with this creative scotchtail recipe!Scotch whiskey, also known as ‘uisge beatha’, or ‘usquebaugh’ was first documented in 1494 and since then has proved to be a much-loved beverage and key ingredient used in favourite cocktails such as Old Fashions, Whiskey sours, Manhattans and Sazeracs. This … Continued
Create at Exhibition London
Last month saw the opening of London’s newest events space ‘Exhibition London’! Industry insiders had a first look around the repurposed, Grade II listed Dimco East building which was originally built as a electricity generating station for the Central London Railways. This unique venue boasts two spacious floors featuring high ceilings and luxury bespoke interior design … Continued
Eating in Season: Celeriac Soup
Celeriac (Apium graveolens var. rapaceum) is usually called celery root because of its appearance and due to where it’s situated in the Apium graveolens plant. It’s also called a hypocotyl or a tuber instead of a root. It is part of the same plant family as aniseed, parsley and parsnip. The Celeriac is at its best … Continued
Cocktail of the month: Christmas Sangria
Image viaINGREDIENTS SYRUP ½ cup granulated sugar + ¾ cup waterSage leavesPeeled Ginger COCKTAIL INGREDIENTS 12 oz. fresh blood orange juice1 oz. lime juice2 oz. sage & ginger simple syrup, recipe follows6 oz. Patrón Silver4 oz. Triple SecSalt and lime for rimming the glass INSTRUCTIONS SYRUP 1. In a small saucepan combine the sugar and water and heat on medium … Continued
Magical Taxi Tour
CH&CO has had the pleasure of being part of The Magical Taxi for the fifth year running, this September.The Magical Taxi is one of London’s most unique charity events taking place each year with a convoy of licensed London taxis to take over 200 children, suffering from a range of chronic debilitating illnesses and life-limiting … Continued
Create at Eve Launch
This month (October 2nd 2019) CH&CO launched Eve at London’s OXO2 to a collection of event organisers industry insiders from in-house events teams to corporate event managers. CH&CO’s creative chef team including Create’s Executive Chef Richard Hobdell were out in force at OXO2 providing a an extensive menu designed to showcase the talent across the group. … Continued
Cocktail of the month: Bloody Berry
With Halloween creeping up we thought it only fitting to share this ‘bloody’ good cocktail to get you in the festive mood! INGREDIENTS 1 cup juice from 6-7 blood oranges 1 cup frozen raspberries 1/4 cup raspberry vodka Healthy splash of Triple Sec INSTRUCTIONS 1. Juice the blood oranges, and strain the pulp. 2. Add frozen raspberries and blood orange juice to a … Continued