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.

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.

 

 

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.

 

 

 

 

 

 

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.

 

photography by Mark Bothwell 

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.

 

 

 

 

Following a romantic ceremony in the Church on Kew Green, guests were welcomed with a drinks reception in the Nash Conservatory, complete with a selection of canapés by Create. The couple chose seared tuna with tomato marmalade and basil cream cheese, seared aged beef with blue cream cheese and piquillo pepper, fig and goat’s cheese panna cotta and forest mushroom choux buns, served in a wooden box with wheatgrass and edible flowers. Hot canapés included crispy pumpkin gnocchi with rosemary and parmesan cream, slow-cooked teriyaki pork belly and lamb faggot with truffled parsnip cream and pea shoots.

 

 

The wedding breakfast was served in The Orangery, a beautiful Grade I listed glasshouse with fantastic views. Guests were served a starter of crispy chicken ballotine with new season garlic emulsion, garlic oil and chard. The main course was Lancashire rump beef cap with potato and lemon thyme terrine, tarragon and bone marrow butter, and charred tenderstem broccoli.

 

  

 

For dessert, sweet canapés were circulated amongst guests, along with the decadent wedding cake. We served miniature Opera Gateaux with espresso cream, chocolate glaze and hazelnut, passionfruit marshmallows with coconut crumb and caramel syrup and Baileys brûlée encased in chocolate and lavender shortbread. Guests could then visit the cheese station to enjoy a selection of fantastic cheeses, including stilton, brie and cheddar, all served with crackers, fresh bread and fruit.

 

  

 

Find out more about this exclusive London wedding venue here, or get in touch with our team for more information on weddings with Create.

 

The night celebrated the 35^th birthday of the brand, with a night of delicious food, plenty of pampering and cocktails made by expert mixologists. Entertainment was provided by DJ’s Maya Jama, girlfriend of grime and hip-hop artist Stormzy, and Leah Weller, daughter of Paul Weller.

 

 

 

Following their wedding ceremony, the happy couple and their guests headed to The Conservatory to celebrate. A Pimm’s tricycle was set up in the walled garden of the venue, serving up glasses of the summer favourite as guests arrived.

  

Welcome drinks were accompanied by a selection of Create canapés, including chicken liver parfait, seared yellowfin tuna, pulled pork croquettes, scallop and parsley lollipops, broccoli and stilton soufflés and summer bean and goat’s cheese tartlets.

  

Guests then made their way into the venue for the three-course wedding breakfast. The meal began with starters of olive oil poached salmon, with pressed avocado terrine, summer vegetable pearls and coriander dressing, or burnt onion tartlet with whipped Cornish yarg, gooseberry chutney, pine nut and parsley vinaigrette.

 

The wedding breakfast main course was a roast dry-aged beef fillet, with griddled English asparagus, smoked potato, plum tomato confit and beef jus. The vegetarian option was artichoke and asparagus strudel, with chervil scented creamed potato, buttered bobby beans, carrots and truffle aioli.

  

For dessert, guests made their own DIY pavlova. The Create team served guests bowls of fresh soft meringues, crunchy vacherin, nitro kiwi and strawberry, frozen aerated vanilla clotted cream and strawberries on dry ice. Hot stock syrup was poured onto the dry ice strawberries at the table for a theatrical effect!

The Create team also set up a cheese table for guests to enjoy after the meal, with delicious cheeses such as Godminster organic cheddar, Morbier, Comte, Brie d’Meaux and Oxford Blue.

Find out more about weddings at The Conservatory in Painshill Park contact our sales team

White Company founder Chrissie Rucker MBE attended the event and presented awards to her team during dinner.

 

 

The Lindley Hall was chosen for the event due to its central London location, its reputation for luxury brand events and its blank-canvas white walls.

 

On day one of the event, 184 delegates were treated to a tableside show of next season’s clothing collections. The show featured 18 models, showcasing the White Company’s products beneath The Lindley Hall’s Edwardian glass vaulted ceiling, which provided an abundance of natural light.

 

 

Guests enjoyed a selection of canapes including dry-aged beef truffle horseradish tarragon crème fraiche, classic smoked salmon cream cheese, dill and lemon on charred bagel, rosemary focaccia mushroom stroganoff, crispy chorizo whipped potato croustade served on a flowerpot filled with peppercorns, fried halloumi pave chilli pesto and lemon gel, and baked artichoke soufflé with sun-dried tomato cream and basil. Dessert canapés included rhubarb and custard panna cotta, hibiscus and toasted gingerbread and toasted pecan brownies with salted caramel.

 

The venue’s North Annexe was used to house a number of items from next year’s range, including bedroom and dining furniture, which were lifted into the venue using its 3-tonne goods lift.

 

The Mezzanine and organiser’s office were used as back-of-house areas for the models, while production company Oxygen Event Services Ltd hung a catenary wire from the supporting beams of the ceiling to drape and section the room, built staging for the conference and awards ceremony and assisted with AV throughout both days.

 

 

 

A three-course banquet concluded the two-day event, with starters of gin and elderflower salmon, with elderflower cream, peach blossom, pickled lemon, spelt crumb and dill, or Greek salad with feta panna cotta, grilled snake beans with Inca tomatoes, compressed cucumber, oliver granola and basil. Main courses included duo of chicken, a Spatchcock terrine, butter poached breast with creamed spinach, salted grape, sweet corn succotash and brown butter sauce, or Asian eggplant, with baked Aubergine, miso glaze, beer and honey, roasted peanuts and wild rice. For dessert guests enjoyed Salted caramel tart, roasted pecans with creamed chocolate sauce.

 

 

With recently renovated décor, AV systems and lighting, The Lindley Hall is always popular with luxury brands because of its expansive, prestigious surroundings, which provide both a blank canvas but also a sense of history and refinement, right in the centre of London.

Contact Create for more information on our award-winning event catering at top London venues.

In keeping with the fun, energetic style of this wedding, the Create team served a fantastic assortment of Create dishes, each one packed with flavour. Create started the celebrations with a selection of canapés, including smoked salmon mille-feuille, seared aged beef with blue cream cheese and piquillo pepper, smoked chicken larb in a pistachio cone, crab and apple with cucumber grits and salmon wasabi ceviche.

 

  

 

Hot canapés included chicken and chorizo ballotine, smoked mozzeller with aubergine puree and beetroot, truffled brie, crispy asparagus gnocchi with rosemary and parmesan cream and green prawn curry with rice bon bon and coconut crumbs.

 

  

 

At this wedding breakfast, guests could choose between some very tempting seasonal Create dishes. Starters included salmon gravlax, potted shrimps or Thai fish cakes. These were followed by mains of rump of new season lamb, Goosnargh chicken breast or Lancashire rump beef cap. For dessert, guests were treated to white chocolate parfait with mango sorbet, vanilla shortcake or raspberry Neopolitan with pistachio crème patisserie, roast pistachio ice cream.

 

  

 

The wedding was bright, bold and beautiful with fantastic floral design from Enchanted by Syma. Look out for it in the latest issue of You & Your Wedding Magazine. Wedding stationery was designed to fit the floral theme, bespoke invitations and placecards were designed by Eagle Eyed Bride.

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This wedding incorporated everything the couple loves, including great food and music! And of course – the couple’s dog, Gizmo the Lhasa Apso. Although Gizmo couldn’t personally attend the wedding, he was there in spirit with canine table names and a wedding post box shaped like a dog kennel. There was even a dog sculpted from flowers sitting on the grass and guests were treated to a choice of two cocktails both named after Gizmo – a Lhasa Martini and Gizmopolitan.

 

The wedding cake by Jemz Cake Box was a show-stopping 6-feet tall, adorned with handmade sugar flowers. Photography was by Anneli Marinovich.

 

As guests arrived at the church our team served homemade shortbread biscuits, with mocktails including Jasmine Tea Mojitos and Lavender Lemonade.

The ceremony then got underway whilst the Create team were busy preparing an array of decadent dishes for the drinks reception and wedding breakfast.

 

As guests arrived at the reception venue, magnificent Georgian mansion Hedsor House, Create served a selection of canapes including steak tartar, quails egg, beef dripping croute, pork croquette with kimchee puree and scallop and parsley lollipops.

Then it was time for the wedding breakfast! The Bride and Groom selected a menu of their favourite dishes, with starters of seared morel crusted tuna, on a watermelon and potato pont neuf with caper aioli and sweet carrot and Heritage tomato salad with basil and feta sauce and shaved charred artichoke.

 

The main course was a butterflied leg of lamb, which encouraged guests to get involved in the cooking. Each table received a platter of sliced lamb, ready for their nominated chef, who was supplied with a chef hat and apron, to serve to their table. Vegetarians were served pot-roasted cauliflower, truffle butter and baked cheese with butternut squash ketchup, maple and thyme roasted potatoes.

Dessert was a strawberry nitro Eton Mess, with strawberry sorbet and vanilla ice cream blended in liquid nitrogen until soft, with fresh meringue and strawberries, dressed with strawberry vinegar.

Following speeches, the Best Man announced it was time to cut the cake! Alongside the wedding cake guests were served petit fours of chocolate swirled lollipops decorated with nuts and freeze-dried strawberries.

Then it was time to head for the dance floor and celebrate the newlyweds! Of course, we were on hand to help keep energy levels up all night, serving late night snacks including crumpet monsieurs: toasted crumpet squares topped with mustard butter, honey roast ham and melting Montgomery cheddar, and truffle mac n’ cheese.

 

If you’re planning your wedding and need some inspiring catering ideas, please get in touch.

The historic building is famous for accommodating some of the world’s finest luxury brands, shops and restaurants, but for this couple’s special day we transformed it into a mesmerising setting for a wedding breakfast.

 

The couple wed at nearby St Paul’s Cathedral. Shortly after the ceremony our first guests began to arrive for the wedding reception; drinks were served and guests were entertained with soft jazz music from Beyond Certainty.

 

 

During the reception guests were served a selection of Create canapés, including breaded octopus with oyster mousse and caviar, crispy asparagus gnocchi with rosemary and parmesan cream and venison tartar, with chilli and chocolate sauce. Smoked mozzarella was served in tartlet cases, with aubergine puree and beetroot.

 

Later guests were seated to celebrate the couple’s wedding with a delicious wedding breakfast. The meal began with a starter of butternut and chicken, including butternut puree, crispy chicken pave, baked pumpkin and confit apple, or a vegetarian alternative of camembert, fig and onion, with white onion chutney, sweet pea and endive.

 

 

The main course was a slow-braised beef daube or artichoke and tallagio arancini, with buttermilk creamed potato, glazed navets and a cabbage parcel. For dessert, the couple chose our tempting white chocolate, vanilla and cardamom tart, served with tangerine curd and white chocolate shavings, followed by coffee, tea and petit fours.

 

As guests headed to the dance floor to watch the couple’s first dance and get the party started, our team were busy working on the next instalment, an evening buffet of seasonal favourites. We served smoked salmon and cream cheese on bagels, baked goat’s cheese and pimento tarts, pork and sage sausage rolls, mini cheese burgers, cones of beer battered monkfish with chips and chargrilled Mediterranean vegetable kebabs with goat’s cheese.

 

The bride was delighted with how the day went, and got in touch following her wedding to say, “On the day it was like a dream! Walking into the Royal Exchange and seeing the perfectly arranged tables took my breath away and was exactly how I had pictured my wedding. I knew the service would be great but it exceeded my expectations! As soon as the guests arrived they were served the most exquisite seasonal canapes and (Create) never allowed glasses of prosecco to be less than half full!

 

The food service ran perfectly to time with the service staff serving all the guests at the same time in a manner that would rival the best restaurants in London. My husband and I like to think of ourselves as foodies and the wedding breakfast certainly didn’t disappoint! The whole operation was slick and professional and three months on I still have guests raving about how fantastic the day was. I would highly recommend this fantastic company to anyone planning an important celebration or event.”

 

If you’d like to find out more about our wedding catering options don’t hesitate to get in touch, we can cater at some of London’s most exclusive wedding venues, including One Mayfair, the Saatchi Gallery and St Paul’s Cathedral.

 

The British Academy of Film and Television Arts honours the very best in children’s media. The ceremony was hosted by British actor, writer and comedian Doc Brown

 

Horrible Histories led the way in the nominations, with three nominations for the second year in a row. It was particularly recognised for its special episode on the 400th anniversary of Shakespeare’s death. The gruesomely entertaining history show is nominated in the Comedy, Writing and Performer categories, with the latter for Tom Stourton’s portrayal of the Bard himself.

 

Feature Film nominations included Zootropolis, The Good Dinosaur, The Jungle Book and Star Wars: The Force Awakens. The hugely popular intergalactic franchise also appeared in other categories, with Star Wars Arcade nominated in Interactive: Adapted and LEGO Star Wars: The Force Awakens nominated for Game.

 

Following the presentation of awards, guests were seated for a three-course meal, beginning with a starter of Chestnut & Pumpkin Soufflé with truffled honey aioli, soused pumpkin, roasted chestnuts, raisins, capers and mint. The main course was a Slow-Braised Beef Featherblade, served with buttermilk creamed potato, glazed navets and a cabbage and bacon pie, or a vegetarian main course of Celeriac Dhal Pudding with spiced baby aubergine, tender stem broccoli served with a creamed garam masala sauce. For dessert, guests enjoyed a Flourless Chocolate Cake with Baileys mousseline, espresso caviar and raspberries. After dinner, guests celebrated their awards, moving upstairs for an after party on the Roundhouse’s balcony.

 

For some added excitement all the guests, presenters and staff took part in an exceptional attempts at the mannequin challenge.

Think our Children’s Awards #mannequinchallenge is good enough to win a BAFTA? 😏 #BAFTAKids pic.twitter.com/svTiL3wLGh

— BAFTA (@BAFTA) November 20, 2016

 

If you’d like to find out more about our awards ceremony menus and catering options please get in touch.

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