We designed menus for breakfast, lunch and evening snacks, to be served at a recent VIP conference for British Land.
The conference took place at brand new event space Printworks, in Canada Water, with event management by Twenty Twenty Events and production from Fullcircle.
The day began with a breakfast of seasonal fresh fruit skewers, cinnamon swirl pastries, mini mixed Danish pastries and smoothies. Keeping guests fuelled, our mid-morning snack consisted of a selection of homemade cookies, lemon shortbread fingers and flapjack bites.
Lunch was served from food stations. One station served beef brisket pot, sticky aubergine, smoked bone marrow and shallot sauce, alongside salt baked carrots, goats curd, hay ash maple butter. The second choice was a station of Create burgers, whipped cream brioche buns, roast onion and horseradish mayonnaise, Lincolnshire poacher cheddar, or a vegetarian burger alternative. Side orders included beer battered onion rings, chargrilled pitta pockets, with halloumi, butternut squash ketchup, fresh pomegranate and charred courgettes.
At the dessert station, guests were treated to sparkling ice cream churned at the station with dry ice: mandarin, strawberry or passionfruit. Guests could then add the following toppings: liquid nitrogen chocolate mousse (Produced by chefs at the station), salt and Tonka bean caramel sauce, mini meringues, freeze dried berries, crushed honeycomb, peanut crumble. A second dessert option was baked bramley apples with buttermilk custard and arlette pastry.
Following the conference, guests relaxed with drinks and tucked into snacks of mini beef and ale pies or beer-battered monkfish cheeks with smoked paprika mayonnaise and pickled lemon.
Printworks consists of 15 acres of private gated land, comprising of large industrial warehouses, offices suitable for production and green rooms as well as ample of parking and auxiliary land. It is a versatile space ideal for launches, brand activation, experiential events as well as large and small productions of all types.