Four Courses in the Crypt of St Paul's Cathedral

On arrival, guests had a private tour of the Cathedral dome accompanied by tour guides as the marvellous Cathedral organist playing beautifully.

Guests then enjoyed champagne and cocktails together with a selection of create’s new standing starter plates, including ‘razor clams’ with garlic and parsley, crispy bacon crumbs and salsa verde beautifully presented in a clam shell.

Dinner was served in the Crypt which was flooded with bright projections of stain glassed windows on the ceiling. The tables were dressed with crisp white cloths and mirrored table tops with gorgeous battery operated mirrored lights from IP8 and imposing tall glass vases brimming with bright white dendrobium orchids which caught the pink light of the projection.

An amuse of foie gras was served with sauterne jelly, quince puree, fig crisp on thyme brioche accompanied by a Royal Tokaji provided by create’s wine merchant, Revelstoke Wine Company. Fillet of English beef was served as a main course, with beef cheek bubble and squeak, braised peas, a black pudding lollipop and roasted artichoke.

The beautifully presented dessert of blood orange soufflé with a duo of cornflake ice and cinnamon ice creams and a tart blood orange jelly was a talking point of the dinner and thanks to the flair of our imaginative pastry team of chefs.