Create and Concerto host a very special client dinner at The Natural History Museum

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 served by Create.

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 explored each texture of pineapple 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. Flowers were provided by Pinstripes and Peonies and full production by Hawthorn. Fullcircle supplied the entertainment and Esprit the staffing.

“Create goes from strength to strength and continues in its ambition to be the [best] bespoke event caterer in London. Tonight is a fine example of the high-end, quality catering the team takes great pride in serving to its guests”.

Teresa-Anne Dunleavy, Concerto chief executive

With towering spruce trees, a gluhwein bar and a magnificent projection of the Matterhorn Swiss mountain gracing the Dome, the Victoria and Albert Museum was transformed for one night into a magical alpine world for this exclusive wedding. Our wedding creator worked closely with the bride and groom to help guests feel as if they had been transported back to their home country of Switzerland.

Guests were greeted with a display of spectacular cocktails on arrival at The Dome’s up lit central bar for a warming canapé reception. Amongst others, shots of hot pumpkin cream with truffle oil and baked goats cheese and pimento tarts topped with chilli pickle were circulated, inviting guests to take in the stunning environs of the superbly dressed space.

The newlyweds and their friends were then coaxed through to the beautiful Raphael Gallery, bathing in enchanting music from a string quartet set amongst a specially constructed fountain and alpine shrubbery.

With pan seared seabass and golden enochi mushrooms with truffle cream to start, roast rump of lamb with smoked garlic mash, pancetta shard and shredded winter cabbage for the main course and a trio of desserts to finish. After dinner, guests enjoyed dancing in the now completely redressed Dome which had been transformed into the style of a Swiss chalet including a late night hot gluhein bar and snack station