Events organisers from some of the UK’s leading charities attended for a free day of sharing, learning and networking, with themes including social media, immersive events and latest trends.

The afternoon seminars were followed by a dinner, provided by Create. The evening reception began with canapés, including Venison Tartar with chilli chocolate sauce, slow braised lamb faggot, truffled parsnip cream, pea shoots, truffled brie on honeyed brioche, crispy pumpkin gnocchi with rosemary and parmesan cream, seared tuna with tomato marmalade, basil cream cheese and charred smoked mackerel with lime mousse and keta.

The main course was ‘surf and turf’, sautéed fillet of brill in brown butter and sea purslane, merlot braised ox cheek with asparagus, zucchini and borage, or Gnocchi Textures – Poached and fried gnocchi with sweet corn velouté, wild mushrooms, asparagus, peas and pea shoots with shaved parmesan.

An innovative dessert was designed to get guests talking. Guests were served bowls of creamy vanilla crème brûlée, they could then forage in the table centres for their toppings of passion fruit filled chocolate frogs, aerated chocolate sponge biscotti, mocha mushroom meringues, pickled blueberries, baked white chocolate cobbles, fresh strawberries and caramel soil.

Be sure to contact us to find out more about this exclusive venue.

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.

The couple chose Syon Park’s impressive Conservatory, as they wanted a venue surrounded by nature yet also close to London. The day needed to have an Australian touch, to reflect the bride’s heritage, as well as London influences, representing the groom. When they walked into The Conservatory they knew it was the space for them.

The Conservatory is a living and breathing greenhouse, so this couple chose to only enhance its natural beauty with further botanical touches throughout.

 

The day celebrated the union of two families, but was also a huge party. The couple wanted to concentrate on the three things most important to them: amazing food, music and beverages.

The bride said: “I met with Sophie from Create and never looked back. Sophie’s dedicated and warm approach coupled with Create’s quality and ethos were second to none and one we felt instantly aligned to.”

Have we inspired you? To find out more about planning your special day with Create please get in touch with our wedding creators. Our team can assist with every aspect of your summer wedding, from finding your perfect wedding venue to deciding on a theme and look for the day – not to mention planning your wedding breakfast and reception.

 

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

 

The bride and groom’s love of blue provided design inspiration – using sun prints, wedding planner Knot and Pop worked with silhouettes of flowers to create a beautifully organic scene with an eclectic mix of materials, textures and references.

The day began with a drinks reception, where guests enjoyed Lychee & pink ginger soft cocktails, or Champagne.

The day was packed full of experiences for everyone to enjoy. A floristry workshop entertained the kids, teaching them how to make their own floral crowns.

The blue botanical design appeared across a statement cake, and on over two hundred hand painted tiles for painted cookies to lay on. The wedding cake was served later in the day at the tea and coffee station.

Escort cards were placed upon a bed of foliage, inked in blue, with gorgeous modern calligraphy flourishes.

Guests also enjoyed Marryoke, filmed singing snippets of Pharrell’s Happy, to then be edited into a music video for the couple to remember the fun of the day.

MENU

CANAPÉS

popcorn chicken lollipops with coronation sour cream

chorizo sausages with a lemon and garlic aioli

wild mushroom and goats cheese filo parcel with rocket & pinenut salsa (v)

courgette fritters with herb crème fraiche (v)

chicken liver parfait with blueberry brown betty biscuit, cherry jelly and topped with crispy sage

STARTER
smoked chicken, pineapple and bacon jam, micro coriander and pineapple curd

english asparagus and somerset brie tart with baby watercress salad, chargrilled artichoke, asparagus pine nut pesto & edible flowers

MAINS
chargrilled rump of lamb with a parmesan crust with twice baked artichoke soufflé, braised little gem with peas, broad beans and tarragon, baked courgette topped with English pancetta crumbs and cherry jus

pea, ricotta and pistachio ravioli in summer herb scented pasta with lemon and garlic roasted courgettes, pea shoots and lemon cream

DESSERT
classic creme brulee and chocolate chantilly & hot dark chocolate melting dessert

Images via Sarah Gawler

The fundraising event was held by the Believe in Magic charity – an organisation set up in order to spread magic to terminally ill children and their families.

The evening was hosted by One Direction’s Louis Tomlinson, with fellow band member Liam Payne also in attendance, so of course it created a huge buzz on social media through the band’s considerable fandom! The night trended worldwide and was mentioned in over 2 million tweets.

The Believe in Magic Ball focused around the children the charity helps. The night began with the children (the princes and princesses of the ball) and their families walking up a lantern-lit red carpet, in bespoke outfits created by Little Beven and Ralph Lauren.

On entering the Museum, the red carpet continued to lead guests into Waterhouse Way for a champagne and canapés reception while being entertained by the impressive tricks of Dynamo.

As dinner was called the children descended the staircase of the Hintze Hall in true fairytale style. A Cinderella themed three-course dinner was provided by Create, with X Factor winner Ben Haenow serenading one of the young guests.

Throughout the dinner iBid provided their silent auction technology, which allowed guests to compete and raise money for the items on offer. The grand finale of the auction was the evening’s host, Louis, bidding £10,000 to have Liam’s face painted.

The outer edges of the room housed additional entertainment; in between the beautifully lit columns guests could discover a photo booth, a face painting team, the event bar and a team of princes and princesses from Hamleys who interacted with the children all evening. Event Concept provided lighting, audio, video and staging and its sister company, Veevers Carter, provided floral arrangements.

 

To find out more about how we can help with fundraising events visit our charity page.

 

MENU

CANAPES

lemon thyme chicken kiev
pea and whipped pecorino with baby watercress

summer bean and goats cheese tartlet(v)
rocket aioli and fennel pollen

Grilled chicken skewers

STARTER

Smoked Salmon Bombe
Smoked trout Rillete with crème friache and sorrel, sauce gribche and lemon gel

Smoked courgette bombe (v)
Smoked courgette, honey, goat’s cheese, sundried tomatoes

MAIN COURSE

Organic chicken breast
Roasted butternut squash with split sweetcorn and tarragon sauce

beetroot and somerset brie fondant (v)
potato laksa, sugar snap pea salad and a honey mustard dressing

DESSERT TRIO

Red velvet butterfly cake
with cream cheese frosting and glitter

Mini gold chocolate pumpkin
with chocolate mousse

Cinderella Strawberry Cheesecake

Followed by Tea, coffee and Cinderella petit fours

 

Photos by Holly Clark Photography

Charlotte and Toby wed at St Nicholas church in New Romney, before heading to Littlestone beach for photographs, whilst their guests hopped on a vintage bluebird bus to the reception, where the party began in tipis.

The evening started with a canapé menu of popcorn chicken lollipops, pan-fried scallops and parmesan crisps with pea risotto. Cold canapés included duck carpaccio, on a cherry macaroon with whipped feta, honey cress and cherry kernel crumbs, poppyseed macaroons and beef carpaccio, served on savoury flapjacks with horseradish cream, pea shoots and beetroot crisps.

Guests were then seated within the tipis for a three-course wedding breakfast. The meal began with a starter of beer battered goujons of haddock with oven roasted chips dusted with sea salt and vinegar powder, garden pea puree and homemade tartare sauce, which complemented the day’s seaside theming and décor.

A main course of pink roasted rump of lamb with leek and rosemary charlotte, sautéed sugar snaps, baby carrots and redcurrant jus followed, or vegetarians could opt for asparagus twice baked soufflé with potato spaghetti crisps, chanterelle mushrooms, peas and lemon cream sauce.

The couple chose to serve their chocolate cake, which was entirely covered in white Lindt chocolate balls, with raspberries and cream for dessert. This was accompanied by cheese from the London Cheese Company.

Images by Lisa Dawn Photography