With 400 guests attending, the launch event enabled consumers to find out all about the new products, in a fully serviced restaurant environment.

 

The menu included meat and vegetarian antipasti, lasagne rotolo and mushroom risotto and indulgent desserts such as rhubarb and custard wave and chocolate and orange wave. Chefs were on hand to inspire customers, by demonstrating suggested presentation techniques and garnishes for the products.

 

The meal was followed by a cheese course, including Le Cret Gruyere, goat’s milk gouda, Cropwell bishop stilton and the Beetroot and nigella seed crackers. Waitrose prosecco and soft drinks were also served.

 

 Photos By Gary Summers

Formally owned by the BBC, Yalding House was once the home of Radio 4, and more recently, Radio 1.

Guests enjoyed a selection of food stations as they explored the space. At the first food station, ‘Sous Vide’, guests were served “Caesar salad”- Goosnargh chicken breast poached in a split cheese and onion sauce served with slow cooked bantom eggs and roast bread and bacon crumb, “Fish pie”- cod cooked in a smoked fish veloute with buttery Anya potatoes and baked crispy cheese and garlic mushrooms served with garlic and maple puree, roasted tarragon butter and whipped goats cheese.

The second food station focused on barbecued dishes, including Bavette steak cooked at 56ºc with brown butter tarragon and maple syrup, with charred broccoli puree and a coriander, jalapeno emulsion and cauliflower cooked with spiced butter, served with pickled dried fruits, poppadum crumb and smoked cauliflower puree.

The third station included salt-baked dishes such as salt-baked shoulder of hogget, served with rosemary pomme mousseline, roasted lamb fat mayonnaise and pickled shallots, and salt-baked carrots in hay, with baked hay butter and goats curd.

At the dessert station, guests tucked into baked eggy brioche with Bramley apple caramel and roast apple ice cream, “Hot chocolate”- caramelia chocolate blended with vanilla Anglaise, served with salt caramel marshmallow, Tonka bean and cardamom sugar, and dry ice ice cream churned to order, served with a selection of freeze dried berries, croquants and syrups.

The event was produced by TwentyTwo Events. Production was provided by Vibration. Flowers were provided by Pinstripes and Peonies.

Senior representatives from many of the Concerto Group’s clients joined us at a special dinner at Landing Forty Two, a dedicated event space on the 42nd floor of the Leadenhall Building also known as ‘the Cheesegrater’.

 

Guests from companies including Deloitte, Edelman, The Financial Times, GlaxoSmithKline, Google, Louis Vuitton, SocieteGenerale, PWC, Mitsubishi and Bloomberg were treated to a champagne and canapé reception with sensational views across the capital, before taking their seats for a dinner by our talented team.

 

The evening began with a drinks reception, before guests were seated for a decadent three-course meal with matching wines, provided by Vintage Cellars and selected by Oli from Create.

 

A starter of ‘Onion & Sorrel’ combined Confit Roscoff onion, aerated potato mousse, sorrel leaves and yoghurt, and was accompanied by a complementary wine, Riesling ‘Tradition’ 2014, Domaine Stenze-Buecher, Alsace.

 

The main course of ‘Aged Short Rib & London Porter’ was served with oyster emulsion, with navets, truffle and ale, and accompanied by Tannat Syrah ‘Voetspore’ 2012, Arendskloof, South Africa.

 

The meal ended with a classic dessert, ‘Ile Flottante’, strawberries and ice cream, served with Sauternes 2012, Domaine Sichel, France.

 

Full production was provided by Vibration and Fullcircle supplied the entertainment.

 

Concerto Group CEO Sam Gill said: “Landing Forty Two is a landmark venue, and the fact that we had a 95% turnout on the night is due testament to the pulling-power of this iconic venue.  The positive feedback that we have already received on Create’s bespoke menus and new approach to food-sourcing and presentation from the 160 clients attending has also been invaluable.  There is no better way to present Create’s brand and ethos, than putting plates in front of our current and prospective clients.”

 

To find out more about hosting your next event at Landing Forty Two with catering by our team, visit landingfortytwo.com.

 

In February the venue set the scene for a prestigious awards ceremony, with catering by Create. Following an all-day conference, guests arrived at the River Room for a drinks reception, before dinner was served.

Canapes included pork croquette with kimchee puree, Mushroom and truffle rolls, soy mousse, Confit salmon, pumpkin ketchup, pumpkin seed pesto and Slow cooked maple aubergine, sesame, crispy shallot.

 

The meal began with a starter of Duck egg wrapped in kataifi pastry, smoked Jerusalem artichoke mousse and truffle dressing. The main course was Slow roasted lamb shoulder stuffed with garlic and parsley, pomme Boulangere, spinach and broccoli puree garnished with micro cress, or a vegetarian option of leeks braised in truffle, Riesling and butter, Lincolnshire poacher cheese, crispy sourdough. This was followed by a dessert of Floral Chocolate – white chocolate and Tonka bean iced parfait, mango sorbet black pepper meringue garnished with mango coulis and micro mint.

 

Following the meal awards were announced, before guests danced the night away at this exclusive venue.

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.

 

 

The evening began with a Prosecco reception, before guests were treated to a tour of the world’s sole surviving tea clipper, and fastest ship of her time.

Guests were then seated for a festive feast, including starters of textured parma ham, mozzarella panna Cotta, parma ham with watermelon and salted almonds and pea shoots, or a vegetarian alternative of field mushroom brawn, with parmesan brûlée, parsley ketchup and barbecued leeks and tarragon.

No Christmas meal would be complete without turkey! Create served guests roast Norfolk turkey, with all the trimmings – chestnut stuffing, chipolata scroll with cauliflower cheese, sautéed brussels sprouts with pancetta, glazed carrots, chateau potatoes, bread sauce and cranberry compote. The vegetarian option was a butternut squash and mushroom wellington, with cauliflower cheese, sautéed brussels sprouts, glazed carrots, chateau potatoes and watercress and truffle emulsion.

The meal ended with one of Create’s most indulgent puddings – perfect for this time of year. Guests were treated to salted caramel and chocolate verrine, with chewy brownie, caramel brittle and orange.

Great dates are now available for Christmas 2016. Get in touch to find out more.

A pianist created a wonderful festive atmosphere as guests enjoyed seasonal drinks, before sitting down to a sumptuous feast by Create,

Guests tucked into a starter of smoked salmon with Sauce gribiche, citrus gel with horseradish snow and dill, or a vegetarian choice of Confit Scallion and Dolcelatte Tart, with fig chutney, winter foraged leaves with a toasted sesame seed emulsion.

The main course was a choice of seared lamb rump, confit lamb shoulder, braised heritage carrot with parsnip purée and Hispi cabbage, lamb jus, or Pumpkin, Chestnut and Damson Coulibac, with braised carrot, parsnip puree and a watercress truffle emulsion. The meal ended with a decadent dessert of White Chocolate Delice, served with passion fruit pulp, yuzu cream and sesame seed brittle.

Following the meal, guests hit the dance floor and partied until the early hours.

Marylebone Town House lends itself perfectly to lavish Christmas parties and winter celebrations. Bright white walls envelop the space, creating an airy, spacious venue with room for up to 250 standing guests.

State-of-the-art sound and lighting equipment allow you to create an unforgettable party, whilst staging can be utilised should you wish to combine your Christmas event with an end of year presentation or awards ceremony. To find out more contact us.

 

MENU

 

Starter
Smoked Salmon with sauce gribiche, citrus gel with horseradish snow and dill

Confit Scallion and Dolcelatte Tart with fig chutney, winter foraged leaves with a toasted sesame seed emulsion (v)

Main Course

Seared Lamb Rump with confit lamb shoulder, braised heritage carrot with parsnip purée and Hispi cabbage, lamb jus

Pumpkin, Chestnut and Damson Coulibac, braised carrot, parsnip puree and a watercress truffle emulsion (v)

Dessert

White Chocolate Delice with passion fruit pulp, yuzu cream and sesame seed brittle

Clive invited event professionals to Inspiration Station Live, a unique multi-sensory showcase of technology, to be used for brand communication at live events.

Over 200 brand, marketing and event managers from the likes of Adobe, Topshop, Getty Images and Facebook travelled in the world’s fastest passenger elevator to reach Landing Forty Two – London’s highest dedicated event space – AKA The Cheesegrater.

Guests were treated to a live version of Clive’s Inspiration Station Blog, which included virtual reality, augmented reality, gesture recognition gaming, projection mapping, 360-degree photo experiences and molecular catering – plus much more.

Clive’s Managing Director, Nick Robinson, explained that research and development is at the heart of Clive’s culture and introduced industry expert and president of the International Special Events Society, Kevin Jackson. Jackson said that technology needs to enhance what you’re doing, not distract from it and explained that Clive are the people to help you navigate the world of technology and how to use it for effective brand communication.

Clive is already working on plans for a bigger and even more exciting Inspiration Station Live event in 2016 – watch this space!

 

MENU

 

Constantly Inquisitive Sous Vide Station

Guests will select one of three individual portioned meals. Once cooked, the chef will pour the guests meal into a bowl for the guests to top with a selection of toppings.

 

Beef 56-72, tarragon and smoked sauce (the beef is cooked at 56 degrees for 72 hours to enhance the tenderness and flavour)

 

Salmon, roast salmon dashi, pickles, cream cheese and rye bread

 

Sticky aubergine, burnt miso and pecan dressing

 

BOWL FOOD (circulated) 

Doughnuts:

Braised ox-tail rolled in onion oil and smoked salt

Garlic and cheese rolled in leek oil, ground garlic salt and baked cheese (v)

 

Hot and crispy bantam egg, toasted bread, mayonnaise (V)

 

Beer battered monkfish, smoked paprika mayonnaise

 

Mini burgers, whipped cream brioche buns with bacon jam, roast onion and horseradish mayonnaise, Lincolnshire poacher cheddar

 

DESSERT

Ice-Cream Station

Nitrogen chocolate mousse topped with lime ice-cream

 

Served with a chocolate vodka shot, ingredients will have been pre mixed with chocolate in a centrifuge. This process seperates the coco solids and fats. This will then leave a pure chocolate consommé.

The company’s 75 guests enjoyed a fantastic three-course meal by Create. The evening was produced by Twenty-Two Events and Vibration and began with a drinks reception, where guests enjoyed pink ginger and lychee and blackberry tart cocktails.

A selection of pre-dinner canapés included smoked haddock and caper croquette with horseradish mayonnaise, sea bass ceviche, soy, coriander and jalapeno, beef bourguignon and hot manchego cheese panna cotta. Guests were entertained by an eight piece string group provided by Full Circle Performance.

To start, guests were offered a choice of sous vide salmon: slow-cooked salmon, oyster velouté, puffed rice, soy and maple, or miso mushrooms: charred flat cap mushrooms, pickled lemons, onion oil, mushroom and miso purée, served with a selection of homemade breads and butter.

For mains, guests were served truffled chicken: roast Goosnargh chicken breast, truffled butter potatoes, baked onions, tarragon and cep sauce. Vegetarians enjoyed cauliflower cheese: pot-roast cauliflower, cauliflower cheese purée, cheese and onion sauce and crispy bread.

The grand finale was a dessert of Manjari chocolate, popcorn ice cream, peanut tuile, lime, and a yoghurt mousse, followed by teas and coffees with homemade petit fours.

Photos by Holly Clark Photography

Guardian readers voted for their favourite restaurant, cheap eats, markets and more. The awards showcase local heroes nationwide, as well as the biggest chefs and food personalities.

This year’s ceremony took place at Freemasons’ Hall in October, with catering by Create. Claudia Winkleman and Jay Rayner co-hosted this year’s celebrations and were joined by Observer Food Monthly editor Allan Jenkins, who introduced the evening.

Niklas Ekstedt, Head Chef of Stockholm brasserie, Restaurant Ekstedt, designed the menu, and was joined by the Create team on the night, helping him bring the dishes to life.

Guests were served canapés including hay-baked turbot on Swedish crispbread, tarragon and rapeseeds; smoked reindeer heart tartar with elderberry capers; Vendace roe on rye bread and chanterelle and radishes.

Bowl food followed – guests enjoyed Fjällbacka langoustine, smoked tomato and toasted almonds; West Sweden squid, juniper and seaweed; beef, roasted leek, potato and Västerbottensost® purée and sea buckthorn and carrot dip, blackened broccoli.

Sweet dishes included hazelnut cake, cloudberry butter and Oviken yoghurt; lemon thyme bavaroise, raspberry and wood sorrel and masala chai banana bread with coconut cream cheese and cardamom icing.

Winners were selected by a Michelin-starred panel of judges. The celebrated lifetime achievement award went to Mary Berry, for her outstanding contribution to culinary arts. Readers voted The Palomar in London as ‘best restaurant’ and Michelin-starred chef Tom Kerridge came top in the ‘best food personality’ category. Up-and-coming 21-year-old chef George O’Leary, Demi Chef de Partie at the two-Michelin starred Hand and Flowers in Marlow, was awarded ‘young chef of the year’.

Here are the highlights from the night

photography: Alicia Canter for the Observer

At the launch, stars including Michelle Keegan, Alesha Dixon, and McBusted’s Tom Fletcher were treated to food inspired by the series, prepared by the Create team, including ‘Ross’s Thanksgiving Leftover Sandwich’ and the ‘Joey Special: Mini Pizzas’ served in small pizza boxes.

‘Chandler’s Anti-Thanksgiving Cheese Burgers’ were presented on a foosball table, and caramelised scallop and chorizo pops with parmesan and rosemary lemon crème fraîche were served on a large purple square with a gold frame, reminiscent of the iconic front door of Monica’s apartment.

Phoebe’s offering was a vegetarian Pumpkin Tart, followed by her grandmother’s famous cookies, which were served with a vanilla milkshake in the mini bottles with stripy straws. And of course we couldn’t forget ‘Rachel’s Trifle’ – guests tucked into a slightly less meaty version of the classic dish, served in mini plastic Kilner jars.

Comedy Central’s FriendsFest featured a full-scale set of Monica’s apartment, home to some of the best-loved scenes from the ever-popular series. Visitors also got the chance to enjoy a coffee at the Central Perk inspired café, have their pictures taken on the unmistakable orange sofa or by a replica of the iconic fountain.

Fans could also visit a pop-up “Rachel” blow dry salon, enjoy a game of foosball with friends or simply put their feet up and relax on a lazy boy watching episodes of the show.

If you couldn’t make it to FriendsFest, don’t worry. Comedy Central is showing Friends weekdays from 5pm so you can still get involved!

 

MENU

Ross’s Thanksgiving Leftover Sandwich
Char-grilled turkey sandwich

The Joey Special (v)
Mini pizzas served in mini pizza boxes

Chandler’s Anti Thanksgiving
Mini cheese burgers

Caramelised scallop and chorizo pops
with parmesan and rosemary lemon crème fraiche

Phoebe’s Vegetarian Pumpkin Tart (v)

DESSERTS

Phoebe’s Grandmothers cookies
Served with a vanilla milkshake in the mini bottles with stripey straw

Rachel’s Traditional Trifle

 

Now in their second year, the Digital Masters Awards recognise Europe’s top leadership talent across the digital disciplines. The event, which took place in June at London’s Freemasons’ Hall, gathered a stellar audience to celebrate the world-class executives leading European companies to global success.

This year guests enjoyed themed canapés and an edible allotment designed by our Development Chef Euan Peach. Themed food stations included an oyster & Guinness bar and a traditional Market Stall with indulgent summer lamb and roast rib eye bowls. The evening finished with a theatrical nitro strawberries and cream dessert and vodka pat de fruit.

The 2015 Digital Masters Awards winners were determined by a distinguished judging panel, including leading investors Sonali De Rycker, Daniel Waterhouse and Henrik Persson.

Winners on the night included senior executives from TransferWise, SoundCloud, Adyen, Klarna, Spotify, Shazam and Zoopla Property Group, as well as Pam Burton of Funding Circle, who picked up the Google Award for Women in Digital. Find out more about the winners here.

Representatives from more than 40 London venues were able to taste create’s new Spring/Summer canapés, followed by a four course sit-down dinner and after dinner food stalls, at the venue which re-opended in April 2012.

SPRING MENU

The menu, tailor made for the evening, consisted of a starter of saffron, beetroot and parsley-infused quail’s eggs with accompanying dipping sauces, served in an egg box. The dish also included quail served three ways, with a saffron-stuffed quail’s leg, quail ballotine and a quail and parsley kiev, served alongside soft boiled scotch quail’s egg.

The main course featured milk-fed leg of lamb followed with wild garlic gnocchi, broad beans and beetroot purée. Dessert was inspired by the Cutty Sark’s tea clipper history, and consisted of a vanilla custard panna cotta with rhubarb, as well as hibiscus tea served in glass teapots.

create also showcased its fairground-inspired petit four and fresh tea station, which was built up high on perspex tables. The interactive station allowed guests to take petit fours and dip them into purées. A coffee and dark rum station also proved very popular on the night.

Photos by Holly Clark Photography

 

Over 400 of the UK’s Fashion elite, as well as celebrities and royalty, gathered at the East London location for an exciting night of awards and fashion, perfectly hosted by Jack Guiness and Amber Le Bon.

Guests enjoyed a delicious meal from Create Food & Party Design, before a fashion show, showcasing the work shortlisted designers, and an awards ceremony. Following this, guests enjoyed an incredible after party, celebrating the successes of the UK Fashion & Textiles industry.

The theme for 2015 was growth, so Concerto Live’s event design included over 1,000 plants, creating an urban spring theme with beautiful living walls and topiary table centres.

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 by Concerto-owned caterer Create Food and Party Design. 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 began with pineapple texture 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, with flowers provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

 

Photos by Holly Clark Photography