WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
Create events team had the pleasure of catering at Morton Society for the French Travel Media Awards 2020 and the launch of La Vallée de la Gastronomie a new tourism project.
The event started with a drinks reception in the upstairs bar before guests made their way to the dining area to be seated. Charcuterie platters displaying pâté en croute, duck liver parfait, rabbit rillette, cornichons, caper berries, dijon mustard and assorted breads were served and enjoyed throughout the presentation and first round of awards.
After the presentation the Lyonnaise salad starter was served which comprised of frisée, tossed in a warm vinaigrette, topped with a poached egg and crispy bacon.
The main courses included the very popular spiced crusted rump of beef with Côte-Rôtie jus, vegetarian guests receiving the wild mushroom bun and vin jaune sauce. Both main courses were served with sharing sides for the table to enjoy.
As the second half of presentations and awards kicked off the dessert sharing platters followed, desserts included Montelimar Nougat, mini vanilla crème brûlées, mini choux buns filled with cremeux and pâte de fruit and other sweets treats. For those who fancied a savoury after dinner treat the cheese station was made available including Époisses de Bourgogne, Mont d’Or Haut Doubs AOP, St Marcellin AOP were accompanied with french bread, grapes, chutneys, dried fruits and nuts.
Photography by @AtoutFrance_BenFisher
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
The events team had the pleasure of laying on four of our favourite food stations for 200 lucky guests at 26 Leake Street. This corporate event kicked off with an evening drinks reception featuring our ginger lychee cooler and hibiscus with homemade sparkling lemonade served in jam jars. The guests were free to explore the themed venue space enjoy their drinks and enjoy the food stalls which were themed around Indian, British, Mexican and American cuisines.
After the guests had enjoyed the food stalls, the awards ceremony took place. The celebrations were shortly followed by dessert finger foods which included gooey salted caramel brownie slices and cinnamon sugar-coated doughnut pots all severed by our attentive waiting team.
Later on in the night, the food stalls closed, and the late-night snacks were served.
MEXICAN STATION HIGHLIGHTS
Soft flour tacos
With chargrilled bass, lime mayo, mango green chili salsa
Soft corn tacos
With carne asada, pico de gallo, crema avocado
BRITISH STATION HIGHLIGHTS
Chicken and mushroom pie
Wild mushroom, parsnip and tarragon pie (vg)
Red wine gravy
Rosemary gravy
AMERICAN STATION HIGHLIGHTS
Homemade 'Create' Burgers
Beetroot bun with smoked applewood cheese, vine tomato relish, cos lettuce
Corn-fed chicken strippers
With ranch dressing, crispy shallots and paprika
INDIAN STATION HIGHLIGHTS
Butter chicken
Fried prawn koliwada, Kashmiri red chili, yogurt
Bonda potato balls
with chutney
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
The Create team had the pleasure of helping another brand celebrate it's in house company awards ceremony. This year the event was held at Exhibition London, one of London's newest venue.
The event saw 350 employees enjoy a canape and drinks reception featuring our Gin barb cocktail and Jasmine tea mojito mocktails before sitting down for dinner and the awards. After the awards were given to this year's winners, the desserts were served. The night ended with live performances on the main stage and an open spirit bar.
CANAPE HIGHLIGHTS
Beef tartare taco
Quail egg
Truffled mac and cheese bites
mushroom ketchup, crispy cheese
MENU HIGHLIGHTS
Starter - Roasted beetroot (V)
Oxford Isis goat’s cheese, Bermondsey honey, baked apple
Main - Beef cheek and Ale pie
yellow carrot, beer pickled onion, chunky chips
Dessert - Sticky toffee pudding
toffee sauce, honeycomb, mascarpone cream
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
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 the Kew Explorer over to The Princess of Wales Conservatory for a joyful drinks reception. The wedding party celebrated the newlyweds and enjoyed the stunning surroundings with a glass of bubbles and bespoke canapes.
The wedding breakfast took place in Temperate House, home to 10,000 species of plants. Florist Larry Walshe and events production company Oxygen Events transformed the space into a magical wonderland, featuring and three-way light tunnel which played host to the wedding breakfast tables. The long lines of tables were adorned with a beautiful selection of crystal vases and glassware that sparkled amongst the fairy lights and lit candles.
The night ended with all the guests meeting in the centre of Temperate House to dance the night away with the live band, shortly followed by the DJ.
CANAPE FAVOURITES INCLUDE
Air dried beef cornetto
burrata, truffle artichoke crisp
Herb cured halibut
wasabi butter, chioggia beetroot mille-feuille
Lobster Po’boy
chervil mayo, bisque jam, avruga caviar
WEDDING BREAKFAST FAVOURITES
STARTERS
Bibimbap
Vegetable and fried quail egg rice pot
Gogalbi Grilled Mackerel
Grilled Mackerel with a spicy glaze, salad of baby leaves, red onion and sprouts
MAINS
Grilled Octopus
White rice, sweet garlic sauce glass noodles, Miyeok wakame sea weed, sweet vinegar and sea salt, Kung Pao stir fried cabbage with cashews and chilli, Chinese broccoli and Oyster Sauce
Galbi Beef Short Rib
White rice, sweet garlic sauce glass noodles, Miyeok wakame sea weed, sweet vinegar and sea salt, Kung Pao stir fried cabbage with cashews and chilli, Chinese broccoli and Oyster Sauce
COCKTAIL MENU
The Elder Garden
Elderflower, vanilla, fresh lemon juice and sparkling water
Ginger and Lychee
Ginger, lychee juice and sparkling water
DESSERTS
Zesty lemon cake
Pickled blueberry, mascarpone
Chocolate tart
Mini chocolate tart made with dark chocolate
Buttermilk panna cotta
Poached strawberry, black pepper meringue
Photography Benjamin Thomas Wheeler
Wedding planner Pocketful of Dreams
Venue Kew Gardens
Florist Larry Walshe
Caterer Create Food
Production Oxygen Events
Band Momento,Young guns
DJ Matman
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
As the guests took their seats in The Nash our beautiful bride entered the gates to Kew Gardens in a white London cab, complete with satin ribbon and flowers. The heartfelt ceremony ended with a sea of smiles and applause, with guests leaving the Nash and heading over to the Princess of Wales conservatory for canapes and drinks.
Canape favourites included
Salt cod croquette with sweet smoked paprika aioli
and the grated caramelised walnut, crispy beetroot on a parmesan sablé
Reception Drinks
Champagne
Jasmine Tea Mojito
Fresh jasmine tea & mint, splash of lime and topped with sparkling water
Ginger and Lychee
Ginger, lychee juice and sparkling water
The wedding breakfast
STARTER
Inca Tomato Ceviche
with Black olive, peach tiger’s milk, avocado, coconut yogurt, braised heart of palm
MAIN
Beef Sirloin
Beef cheek bonbon, sweet potato dauphinoise, charred tender-stem, carrot purée, summer herb emulsion
Summer Vegetable Coulibiac (v)
Sweet potato purée, charred tender-stem broccoli, summer herb emulsion
DESSERT
Pistachio Semifreddo
pistachio sponge, soil, and whipped lemon curd
CHEESE STATION
Selection of cheese with
crackers, breads, dried fruits, cornichons, grapes, figs
Guests were treated to a delicious three-course meal surrounded by beautiful floristry by Larry Walshe. The gold charger plate details coupled with candles added a warm element to the classic white wedding theme.
After the wedding breakfast, the newlyweds took to the dance floor for their first dance shortly after the couple were joined by their friends and family to enjoy the lively Jazz acoustic group who played long into the night.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
The couples friends and family looked on as our couple professed their love for each other within the bright and sophisticated 19th century glasshouse that is The Nash Conservatory.
Shortly after the ceremony our couple jumped on board the back of the Kew Explorer to explore the grounds and take photos while the wedding party enjoyed a sunny drinks reception inside the Princess of Wales Conservatory.
CANAPE MENU
Smoked mozzarella arrancini & arrabatia ragout
Wild mushroom, truffle & parmesan pizzettini
Ricotta tortellini & black olive soil
Chicken saltimbocca, crispy potato and sage pesto
Goats cheese bruschetta
Beef carpaccio, salsa verde & pane carasau
After the drinks reception the wedding party then made their way to The Orangery for dinner. Two long dinner tables lined the length of the space dressed elegantly with scattered satsumas and simplistic wild flowers and foliage in clear modern vases. The wedding party welcomed the newlyweds into the Orangery with a round of applause, shortly after the couple too their seats the waiting team brought out the first course.
Starter
Char grilled rosemary chicken
Arugula, aged parmesan & pancetta
Goats cheese panna cotta
Muscat grapes, apple blossom & focaccia crisp
Pumpkin tortellini, crispy squash & a truffled cream sauce
Main
Aged balsamico glazed chicken
Slow roasted tomatoes, salsify, charred broccoli & smoked almonds
Pan roasted sea bass
Smokey aubergine parmigiana, blistered cherry vine tomatoes & herb dressed potatoes
Violetti artichokes, chestnut ragout, fregola, crispy kale & dressed rocket
Dessert
Tiramisu
Chcocoalte sponge, mascarpone sabayon, coffee and rum syrup
Limoncello pannacotta
Raspberries, mascarpone cream, pistachio tuile
Amaretto semi freddo
Espresso sponge and soil, salted caramel
After dinner guests continued the celebrations in the Orangery, the speeches were made, the wedding cake was cut, and the happy couple took to the dance floor for their first dance.
Make sure you sign up to the Create Newsletter for all the latest Create events news and much more.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
The ceremony was held in The beautiful Great Hall home to Doric columns of a Roman Basilica, black and white marble flooring, statues and ornate ceiling designs.
After the couple said 'I do' guests enjoyed bespoke cocktails in the courtyard accompanied with canapes while the newley weds had their wedding photos taken around the beautiful grounds. The canape menu included, Crispy Parma ham tempura with rose and fig dip, Sweet potato crisps with guac and olive granola and the very popular Strawberry Sherbet Marshmallow made with black pepper wafer and champagne cream...
A note from the bride
“Just wanted to message to say how bloody insane you made our special day!! I cannot thank you enough!! Everyone was so impressed with the food and service, all your staff were so friendly and attentive!! You made everything look exactly how we wanted it! Well actually much better than that!!! The place tables looked beyond amazing and I couldn’t of been happier!!!! Everything was just perfect and I don’t I can thank you enough for that! It was better than I could ever have dreamed!!! Thank you so so much!!!”
The wedding party then made their way to dinner via the 'Queens's Path' a small wooded area. Dinner was in The Great Conservatory starting with posh nachos for the adults and ciabatta bruschetta for the children. Guests had a variety of mains to choose from, including aged roast rib of beef, roast haunch of venison, roast duck breast and a vegan option of smoked aubergine with stuffed mushrooms, baby spinach and red pepper dressing.
The couple played on Syon Parks indoor/ outdoor feel with an exotic flower wall and tropical palm leaf table settings. 'Living coral' 2019's Pantone colour of the year was seen throughout the day, featuring in the bride's tropical bouquet and table floral arrangements.
The dessert station included sticky toffee pudding, peanut butter brownies, nutella donuts elderflower jelly, and chocolate mousse and macarroons for vegan guests.
Later our chefs prepared a mouth-watering pizza station with four styles of pizza to choose from, which was followed by a celebratory shot'ock at 9pm. Our couple left the party surrounded by friends and family under a sparkler archway.
Venue Syon Park Photography by Darina Stoda Photography Videographer Fond Media
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
THE TALK
This week we hosted the very first 'Tea and Talk' Wedding industry event at the OXO2.
Guests were invited to join us for a beautiful two-course sit-down meal with dessert station reveal after our expert wedding panel discussion.
The panel included
Director of @createfood Oliver Barnett
Director of @niemierko Mark Niemierko
Director of @pandpflowers Ruari McCulloch
Marketing, PR & Client relationship manager of @rockmywedding Alice Chorley
Brand and marketing director of @papier Sophie Agar
Guest enjoyed bespoke cocktails from Moose The Alpine Spirit
Celebrity nail artist Roxanne Campbel provided express manicures
Hand & Lock embroidered keepsake wedding favours for our lucky guests
Violin duo Momento from Young Guns treated guests to a wonderful performance during the drinks reception and dessert reveal. Momento played a variety of classic wedding pieces along with an exciting freestyle session that had guests wanting more!
Invitations, name places and menus designed by Papier
THE TABLE
We looked to create a timeless, classy and eye-catching table whilst incorporating 2020 trends through the use of floral arrangements. We were lucky to have Ruari McCulloch' director of Pinstripes and Peonies as part of our industry talk panel who shared his thoughts about business proofing and trends for 2020.
When Ruari was asked about floral trends he mentioned natural styling and hand tied pieces which were present amongst the beautiful arrangements he supplied for this event.
Each design featured blue and lilac tones which he expressed to be strong upcoming themes.
Private dinners and weddings have seen a huge rise in bespoke elements such as monogrammed napkins and keepsake name places. Hand and Lock embroidered 40 napkins using the Tea and Talk branding and colour palette, which worked perfectly alongside Just For Linens luxurious urbane blush napkins. Our wedding planners and operations team selected beautiful china and glassware from Event Hire, the Allure gold cutlery collection worked perfectly against our gold edged mirror table.
THE FOOD
TO START
Egg and Cress
Burford Brown egg, white asparagus veloute, asparagus tips, salted green grape, charred aged balsamic pickled shallot petals, watercress, toasted sourdough, seeds, pink peppercorn crumble
MAIN
Smoked Trout
Lemon verbena smoked Hampshire chalk stream trout, beetroot sponge, soy glazed golden baby beetroot, citrus cauliflower puree, kombu dashi sauce, borage, cucumber flowers, sea vegetables
Or Roasted Vegetables and Hummus (VG)
Cashew hummus, roasted vegetables, heritage baby carrots, light curry dressing, pomegranate seed, nut milk, scarlet kale
DESSERT STATION
Scotch Egg
Coconut mousse, mango gel centre, rolled in a hazelnut cake crumb and toasted coconut.
Earl Grey Tea Pannacotta
A set cream infused with earl grey tea, served with a shortbread biscuit.
Chocolate salami
Chocolate ganache mixed with pistachios, almonds and biscuit crumb, rolled into a log and covered in icing sugar.
Strawberry Consommé
An intense strawberry juice, extracted from heating strawberries over a bain marie.
TEA STATION
Our luxury tea station was home to a variety of high-grade loose leaf teas supplied by T2.
Guests used the T2 Electric Ladyland Gold Teapots to brew there tea and also bagged up there own teabags to take home with their goodie bags.
Pannacotta Lapsang Souchong
A distinctive black tea with the exotic aroma of smoked pine needles. An assertive flavour that can transport you to the campfire in a puff of smoke.
French Earl Grey
Earl Grey gets a French twist which is oh-so-fruity. A medium-bodied black tea base with pretty petals and notes of fruit that play with classic bergamot in an inspiring, bold and refined infusion.
Ruby Red Rosehip
The bold tartness of hibiscus and rosehip provides a clean fresh taste, while the rose provides a sweet perfume.
Just Chamomile
A fragrant infusion of golden chamomile flowers will transport you to a field of sweet cut hay in the summertime.
Lemon Sorbet
Prepare your taste buds for a zesty burst of lip smacking lemon and luscious lime, so delish you’ll want to dive right in to your cup.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
We were thrilled to cater to the Lessons for Life Foundation Gala Dinner at Ci
We were thrilled to cater to the Lessons for Life Foundation Gala Dinner at City Central HAC this year.
Lessons for Life Foundation provides ground breaking work across three main areas: Children's education, school facilities and the greater community, on the ground in Africa.
Over the last 10 years, 9,897 children have been given direct access to education. 46,141 Children have been reached through school improvement and teacher training projects and 31,574 families and community members have also been reached.
The event saw 456 people attend City Central at HAC for a night of inspirational speeches, a live auction, foodie reception and sit down dinner.
Guests enjoyed maize chicken with rainbow chard, butternut squash puree and a sherry and cream sauce, with a vegetarian option of spiced cauliflower wellington. Dessert was a chocolate affair which saw dark chocolate mousse cannellonis featuring vanilla poached blackberries, coffee jelly, free from sponge and a brown sugar meringue.
To find out more about what this foundation is doing visit their website
www.lessonsforlifefoundation.org
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
This summer saw the reopening of Temperate House providing the perfect location to host a joint 60th birthday celebration for 180 guests. As guests arrived the waiting team dressed as pixies and elf’s served bespoke cocktails and four finger foods that played perfectly into the enchanted forest theme. The finger food took on an earthy feel featuring Truffled wild mushrooms with cep ketchup on ancient grain croutes and Wild rabbit liver parfait with pickled roots on sourdough, beautifully presented on arched wooden platters and shelved bird cages adorned with peacock feathers.
Guests mingled throughout the venues octagons taking in the magical scenery before moving into the main cross section for their sit down meal. The table was embellished with crow feet candelabras, rustic logs plinths, vibrant mix-match glass wear and woodland taxidermy. A harpist played as staff appeared in formation through the leafy vegetation with plated mains and sharing sides. Guests enjoyed Oak smoked Pulled venison on top of alfalfa sprouts, red vein sorrel with a light jus glaze along with the vegan-friendly Quinoa Tabbouleh stuffed with artichokes and wild mushroom ragout. An assortment of sides included roasted and charred vegetables paired with mouth-watering condiments such as the popular fire roasted pepper and walnut puree and heritage beetroot hummus.
Dessert was an indulgent chocolate affair seeing guests tuck The Dark chocolate parfait plate with marinated cherries, magic mushrooms and chocolate butterfly decorations along with a vegan Dark chocolate avocado mousse with sugar webs, honeycomb and chocolate leaves.
As the sun disappeared leafy projections scattered the floor, the five-piece band appeared on the stage and the guests left their tables to dance the night away.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
Taking inspiration from the buildings history as the Indonesian Embassy, Create designed a menu with subtle Asian influences. Whilst exploring this bright and airy venue, guests sipped on Create’s Indonesian Sling, a cocktail of infused Jasmine tea, gin, tonic and fresh mint.
In addition to oodles of canapés served throughout the night Create designed two colourful food stations; one savoury and one sweet. Guests sampled salmon ceviche, Vietnamese rice paper rolls, Coconut and turmeric pancakes as well as tangy beef salad. To keep everyone’s sweet tooth happy our sweet station was made up of chocolate bark, brownies and truffles with white chocolate mousse, salted peanut crumb and dark chocolate dipped honeycomb. What more could you want?
38 Grosvenor Square is one of London’s most exciting new venues offering a bright, blank canvas in the heart of the city.
Find out more about the venue. Get in touch with our team today to arrange your site visit.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
The event began with a lunch, before guests were taken on a tour of one of London’s most famous contemporary art galleries. After exploring the myriad of rooms and exhibitions, guests gathered to begin the bartending competition. The talented bartenders created some inspiring cocktails, using knock-out flavour combinations – all of which were presented beautifully!
While the bartenders showed off their skills, we showed off some of ours! Our team served a selection of Create canapés, including smoked bacon muffins with fermented apple, seared scallops with cauliflower puree, cep macaroons, artichoke eclairs and hoi sin duck bonbons. We also served up some tempting sweet canapés, such as Linzer tart, opera gateau and rhubarb and custard panna cotta.
The Saatchi Gallery is one of London’s most exciting venues. Its unique nature not only stems from its fascinating history, but also because the space itself offers a range of possibilities and flexibility for your event.
Find out more about the venue. Get in touch with our team today to arrange your site visit.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
The couple wed in the Nash Conservatory. The oldest of the 19th Century glasshouses at Kew, the Nash Conservatory is of both major historical and architectural importance. The venue was originally built inside Buckingham Palace’s grounds, and was later moved brick by brick to Kew, by King William IV in 1836.
Following the ceremony, the newlyweds and their guests raised a toast with a drinks reception and cake on the Banks Lawn.
Later, the Kew Explorer arrived to take guests to their next destination: The Orangery. This Grade I listed venue is light, airy and elegant, making it perfect for wedding breakfasts. It offers stunning views over the landscaped gardens and has room for up to 200 wedding guests.
Guests were served a delicious three-course wedding breakfast by the Create team. The starter was breast of quail, with smoked English pancetta, pumpkin purée, candied pecans, baby leaves and balsamic syrup. Or, a vegetarian option of chargrilled aubergine and smokey moutabel, with pomegranate, parsley, garlic and tahini sauce.
For the main course, we served a rendered duck breast with duck liver bon bons, creamed savoy cabbage, smoked pineapple gel, a beetroot ribbon, brown butter and blackberry vinegar and fennel. Vegetarians enjoyed a main course of spiced ratatouille, wrapped in courgette ribbons, with cocottes of beetroot, parsnip, butternut squash and potato, served with a pastry crisp.
For dessert, guests tucked into a ‘snow egg’ – a guava and custard apple egg with a sprinkling of lychee sherbet. There was also a vegan alternative of white chocolate gianduja mousse, with cherry jelly, almond meringue, cherry sorbet and lavender shortbread.
Then it was time for speeches and the grand opening of the photo booth, before the couple hit the dance floor for their first dance. Guests then partied the night away to celebrate the happy couple!
Find out more about weddings with Create. Get in touch with our team.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
In July, the Create team catered for a stunning wedding at the Grade I listed heritage site.
The day began with a wedding blessing in the State Apartments, a beautifully elegant space consisting of two rooms: The Council Chamber and the Ante Room. Over the years the State Apartments have hosted Monarchs and many other noble figures. The rooms were designed by Sir Christopher Wren and are adorned with paintings by the school of Van Dyck, Kneller and Lely as well as important carvings and mouldings by William Emmett, John Grove and William Cleere.
Following the wedding blessing, the newlyweds led their guests out to the Ranelagh Gardens, a secluded and picturesque part of the Royal Hospital estate, for cocktails and canapés.
We served a selection of delicious canapés chosen by the happy couple, including barbecue rib croquettes, beer battered oysters, sweetcorn fritter, braised short rib of beef wrapped in kataifi pastry, barbecue tenderstem broccoli with lemon and dukka mousse and charred lamb skewers with chermoula and coriander. These were accompanied by ginger and
The newlyweds welcomed guests with a receiving line at the entrance to their wedding marquee, before guests were seated for the piece de resistance: the wedding breakfast!
The meal began with starters of watercress velouté, served with parmesan and chive beignets, crème fraîche and fresh truffle. For the main course, our chefs served a rump of new season lamb, with aubergine and cumin puree, charred tenderstem, smoked and crushed new potatoes and mint and shallot salsa. Vegetarians enjoyed a heritage tomato ragout with dukka spice, smoked crumpet bread panzanella and sauce vierge. And for pudding guests tucked into a decadent pecan pie with fresh meringue and nitro pecan ice cream.
Guests got a little surprise during the dinner service, as amongst the Create waiting team were a few unusual guests – The Three Waiters. The trio of singing waiters served guests their meals before breaking into song, much to the guests’ delight! A table magician then brought a touch of magic to the evening’s entertainment, before the evening’s hotly anticipated speeches.
Following the wedding breakfast guests partied the night away in the marquee, feasted on delicious wedding cake and headed out to the nearby Whiskey Tent where they discovered a Whiskey Bar, fully stocked with all the bride and groom’s favourites.
Our wedding team is dedicated to providing a bespoke service to the 50 weddings we deliver every year. We don’t just do wedding catering. Our team is here to support you throughout your wedding planning process, from initial enquiry to the throwing of the bouquet. Contact us to find out more.
WELCOME TO
CREATE
FOOD & PARTY DESIGN
Create and Concerto host a very special client dinner at The Natural History Museum
The 150 guests were treated to a private viewing of The Wildlife Photographer of the Year exhibition during the drinks reception, before moving through to the Hintze Hall for a five-course dinner with matching wines served by Create.
The dinner started with grilled and poached asparagus, parmesan biscotti, pickled onions and asparagus jelly. This was followed by Megrim Sole, chervil root purée, razor clams with wild mushrooms and scallions, chervil foam and beurre noisette.
The main course was milk-fed cannon of lamb and confit lamb shoulder, garlic leaves and sprouting broccoli, with spring swede, poached potatoes and lamb jus. Create’s two desserts explored each texture of pineapple with pineapple carpaccio, pineapple granite and pineapple air, followed by a seasonal rhubarb compote with spiced vanilla cream, macadamia nut brittle, rhubarb and ginger sorbet.
The matching wines were provided by Vintage Cellars. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.
“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.
Teresa-Anne Dunleavy, Concerto chief executive
In June, the venue hosted a beautiful wedding reception, catered by our team.
The wedding ceremony took place in the Nash Conservatory, before guests moved onto the lawn for a drinks reception with Create canapés. Guests enjoyed scorched sea bass, pulled smoked chicken, chicken and chorizo ballotine, confit baby leek and crispy pumpkin gnocchi in the breathtaking surroundings.
The wedding breakfast kicked off with a starter of inca tomato saladette, with heritage and cherry tomatoes, buffalo mozzarella, avocado mousse, basil gel (basil cress), and balsamic pearls. Main courses were served family style, in the middle of long tables, for guests to get stuck in! We served spit-roasted leg of lamb, with fresh herb bundles, roast and charred whole garlic and jugs of chicken jus. This was accompanied by light and creamy potatoes boulangere, slow-roasted sweet potato wedges, corn fritters, a rude health salad and chargrilled seasonal vegetables.
Guests were served a choice of two desserts, gooey chocolate and cherry brownies and summer pudding with greek yogurt and blackberry coulis.
Following speeches, guests hit the dance floor to continue the celebrations long into the night – all fuelled by our beautiful thin, crispy-based pizzas! At the bar guests could choose from two bespoke cocktails inspired by the newlyweds’ favourites: Mazie’s Standard or Jonny’s Juice.
Find out more about weddings with Create. Get in touch with our team today.
