An international media company ended their company forum with an evening event at London’s highest dedicated event space, Landing Forty Two.

Guests were treated to two Create cocktails as they arrived, the Create Mule, made with London dry gin, ginger, rhubarb, orange pekoe tea, lemon juice, orange bitters and Soda and the Jasmine Tea Mojito, a non-alcoholic cocktail combining fresh jasmine tea and mint syrup, topped with sparkling water.

A circular bar took centre stage in the middle of the venue, with a floral arrangement designed by Pinstripes and Peonies hanging overhead.




Guests could choose between two tempting food stations, a tex mex station with a rustic, wooden theme or an American station with an outdoorsy look, completed with tin trays, slate and gold buffet equipment.

Guests were served a starter of Buffalo Mozzarella with heritage tomato and watermelon salad and basil granite. Then, heading over to the tex mex station they could take their pick from Pork Pibil Burritos, Chorizo and Potato Quesadillas, Chicken and Parmesan Tostadas, Sweet Potato & Feta Taquitos or five bean burritos.


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The American station served up Mac ‘n’ Cheese, Docklands Dirty Dog with jalapeno chilli, sour cream and nacho cheese sauce, Prime Steak Sliders and buttermilk chicken, with ranch salad and sweet creole dressing.

Desserts included Boston Cream Pie – vanilla sponge layered with creamy custard and dipped in chocolate and chopped, candied almonds, Chocolate Milk Cake – marbled chocolate cake soaked in malted milk with peanut butter cream and Summer tart, a pastry case filled with mint infused custard topped with mixed berries.


Photos by Matteo Lagonegro