The Bride and Groom chose the crowning glory of the Syon Park gardens, the Great Conservatory as the venue to hold their lavish celebration. The towering pillars and glass dome were filled with tables dressed with fresh white linen, tall candelabra of plump bright white roses with rich foliage and a hint of purple, along with opulent green damask napkins and green coloured waterglass – offering a stunning table top for guests to enjoy their three course wedding breakfast at.

The create cheese cake made a beautiful focal point in the room (second to the Bride of course!), with autumnal fruits and vast truckles of varied British cheeses.

Concerto is unlike any other company currently operating in the UK events marketplace. Take advantage of our group’s event management, venues, catering, entertainment and production services to help you create a memorable charity event that raises money and impresses guests.

What Concerto can do for your charity event:

– Free venue finding & event management support to take the hassle out of planning.
– Discounted venue hire, special offers on event upgrades and significant economies of scale enable you to make the most of your budget.
– Our dedicated group Charity Account Manager, Rebecca Fellows, will be your one point of contact to access all Concerto’s 16 divisions, and much more.
– High end catering from Create and stunning venues through to our creative production and entertainment. We guarantee the highest quality, in all aspects of your event.
– Donation of auction items to help you raise money for your charity.

Should you wish to know more about our charity event experience, or what Concerto can do for your charity please contact Rebecca Fellows on 020 7378 2927.

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.

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

 

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

The intention of this happy couple celebrating their silver wedding anniversary was to ‘wow’ their guests with a superb menu; impressive enough to compete with their chosen venue, the magnificent Lancaster House.

Guests dined on a delicious deconstructed prawn cocktail starter; a giant atlantic prawn on a slate accompanied by homemade lemon mayonnaise, chilli and tomato and worcester sauce jelly discs. The inventive first course was followed by Buccleuch venison with chocolate sauce, savoy cabbage, fondant potato, pancetta shard and butternut purée and a dessert of pine nut and praline tart with candied olive ice cream.

A charity dinner was hosted by Concerto for a number of the company’s key charity clients. The message of the evening was to educate charities on how Concerto can support in raising funds through events. The wow factor dinner was held at the beautiful Royal Hospital Chelsea, which being a charity itself, suited the occasion perfectly.

Guests were treated to a night of indulgent food and wine by Create and featured exquisite floristry by Pinstripes and Peonies.

This exclusive event was attended by HRH Prince Edward, the Earl of Wessex, who joined specially invited guests to celebrate ‘The Best of British’ in the most prestigious of settings.

Guests were greeted with an alfresco drinks reception in the Guildhall’s courtyard, where they enjoyed English sparkling wine, vodka martinis and sumptuous canapés by Create.

A quintessentially British menu was devised by Create’s chefs, who worked with the winner of the Great British Menu 2012, two star Michelin Chef Phil Howard. On the menu was a traditional roast sirloin of beef and a dessert of lemon posset with blackberries and doughnuts.

The event was hosted in support of this year’s Lord Mayor’s Appeal, where the focus is strongly geared towards the arts, particularly music. The main beneficiary is new charity the City Music Foundation which has been established to support talented musicians as they launch their professional career. The charity provides much needed mentoring, performance opportunities, publicity and financial support to emerging stars.

A musical theme was evident throughout the evening, where entertainment featured music by British swing band Over Board, with award-winning choir Tenebrae taking to the stage during dinner. Winner of the Classic Brits 2012 Best Female Artist Award, violinist, Nicola Benedetti was also on hand to entertain guests as their unforgettable British dinner drew to a close.

The meal and entertainment were followed by a lively auction hosted by Lord Dalmeny, chairman of Sotheby’s. The entire event proved a huge success, raising over £130,000 for the Lord Mayor’s Appeal.

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

For this dinner with a difference, create took inspiration from the celebrated traditional pub and designed a menu full of all-time pub greats.

Tobacco Dock became ‘The Agency Arms’ for one night only, a top secret pub serving pub grub with a twist. The venue was fully themed for the occasion, with decor and furnishings from Fullcircle. Entertainment completed the theme, filling the venue with the sounds of the East End. Staffing was provided by LOLA Staffing, whilst all lighting, sound and production was managed by Tobacco Dock’s in-house production company Visual Elements.

Guests began with a drinks reception, complete with cocktails by Liquid Chefs. Starters were served from food stalls, each themed around popular pub snacks. Visitors to the Fish Fountain were served tiny pint glasses of prawns, cockles and whelks, smoked mussels with vinegar shakers and East End favourite jellied eels. The Yorkshire Pudding Station offered freshly baked Yorkshires with a range of fillings. No pub grub is complete though without pie and mash – on this occasion mini beef cheek pies with mashed potato and parsley liquor sauce.

Dinner was called by a Pearly King & Queen, before guests were served a main course of oven-roasted fillet of sustainable haddock with a batter scrap crust, with Concerto newspaper cones of thrice-cooked chips, made from recent editions of The Concerto Post.

Dessert encouraged guests to get involved as they constructed their own DIY Autumn trifle, with toppings including pumpkin custard, homemade honeycomb and freeze-dried berries.

Following dinner guests moved into the Vaults, where they were entertained by a DJ long into the night. The evening ended as all great nights at the pub do – with a kebab on the way home. Guests were offered a create lamb kebab on leaving the venue, which was marinated in greek olive oil, oregano and garlic and served in flatbread with red cabbage tossed with lemon juice and almonds, tzatziki and watercress.