AUTUMN / WINTER EDITION 1

CREATEFOOD.CO.UK

03 Create’s New Food Direction Why Create is headed in the right direction, and what we can expect to see from the top caterer in the future

04 05 08 BELIEVE IN MAGIC BALL TEN INSTAGRAM ACCOUNTS FEELING FESTIVE? The Natural History Museum’s FOR FOODIES Christmas is just around the corner, Hintze Hall made a stunning From freshly picked peaches to the perfect so if you’re planning a sensational backdrop to August’s Believe in steak, there’s never been a better platform celebration this winter, take a look Magic Ball. to share truly inspiring food photography. at our Christmas venues. 02 The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk

THE CREATE TEAM FROM IN THIS THE ISSUE EDITOR FOOD, glorious food. The past year has been one A Year of Change of many positive changes at Create HQ. We’ve had a Tom Barrett brand makeover, launched The Believe in Magic MD our new website (take a look @tombarrett200 Ball at the Natural at createfood.co.uk), and History Museum completely refreshed our Foraging menus and food offer.

We are delighted to have Ten Instagram Accounts been listed at six new venues Foraging 04 for Foodies and chosen as the exclusive Observer Food Monthly caterer at Landing Forty Two. Darren Deadman Awards Executive Chef As always, our focus continues @Chef_Create to be great quality, seasonal Bring Me Sunshine. ingredients from hand-picked Summer Venues suppliers, expertly prepared Where Do Chefs Eat? by our passionate chef team. We’re also championing more kitchen wizardry and local Eating in Season sourcing than ever before. Foraging is in! Euan Peach Development Chef Feeling Festive? @Mr_Peach84 Welcome to the first edition of Christmas Venues The Create Digest. We hope you enjoy reading about what A BOTANICAL WEDDING 09 Magnificent Museums You Can Hire we’ve been up to and don’t forget to call us to discuss Winter Pickling and your next event. Preserves

Tom Barrett A Botanical Wedding in Jo Oakley Syon Park Sales Manager Comedy Central @JoAtCreate Presents FriendsFest Case Study: Leadenhall

The Create Venue List

believe in magic ball 04 Create’s Guide to Wine Emma LeClair Party Creator @Ems_LeClair

COCKTAILS

Oliver Barnett Operations Director

Sophie Amor Wedding Creator @SophieAtCreate

Cucumber – homemade cucumber syrup create – Splash OF Absolute Vodka Gin – fresh lime juice apple – 15mls White Peach Liqueur Fizz – splash of ginger ale martini – 15mls Silver Needle Jasmine green tea Syrup – a shot or two of gin – Dash OF Lemon Rhiannon Williams garnish with cucumber ribbons & lots of ice Garnished with an Apple rose Sales Manager @rhi_williams The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk 03

OUR NEW VISION We believe in using the best seasonal produce available and A Year of Change treating it with love and respect After a whirlwind first year at Create, Darren Deadman has led the team on to create outstanding dishes a massive journey, completely changing Create’s style of food and direction. and flavours. We are constantly changing He told us why he thinks Create is now headed in the right direction, our menus to show off the best and what we can expect to see from the top caterer in the future. produce available. But one thing we’d never change is our desire for top-quality ingredients, which is why we work tirelessly to source them at the best price. Create needed a new identity so Tom and I Once our supply chain was sorted, we took a blank sheet of paper and wrote our turned our attention to the kitchen team. We always aim to source and buy food vision. We recruited more talented chefs who are our produce from local suppliers. as passionate about food as we are and This enables us to select the best quality and freshest seasonal We started with our suppliers. Having tasked them with training the rest of the reviewed Create’s buying, I set about produce, and also helps reduce kitchen brigade. the distance ingredients have to sourcing new suppliers and building on the travel, giving us provenance over relationships we had. It was important to me We began to modernise our cooking all our food. that Create put a stronger focus on seasonal, techniques, bringing in a little liquid nitrogen British produce. It’s about quality foremost. and foraged ingredients (yes, in London!). Seasonal British food is some Our new autumn and winter menus are vastly of the best food in the world. In doing this we have built great working different from those of previous years. It offers freshness, nutritional relationships and also been able to promote quality, better taste and increased not only the great produce we now buy, but So, now that our new suppliers are on board value for money. also the companies we use. Our butcher and the skills base has been improved, we Buying British ingredients and is based in Morecombe, Lancashire. It’s are putting the finishing touches to our 2016 focusing on homegrown produce a family business run by two brothers, menus. Our aim is to deliver a wow factor for promotes our country, supporting capable of delivering 20,000 lamb rumps our clients, through which we will continue to farmers and suppliers. for our end-of-year run of events, as well as grow our bespoke business and cement our It’s as simple as that. 50-day dry-aged rib eye for bespoke menus. reputation as the top event caterer in London. riffen G hotography: David David hotography: P 04 The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk

Nettles remove from the heat and leave to infuse for ten minutes. This plant pariah has a nasty •• Pass the mixture through a sieve (this reputation for its sting, but after mixture on its own will be very potent). you’ve invested in a trusty pair •• Combine 200g of the horseradish Four Foods to of gloves, you’ll soon realise the mixture with two eggs, but do not whisk. pros of nettles outweigh the cons. Euan recommends using chop sticks or a knife to prevent too much air from Among other things, nettles can entering the liquid. Elder be used be make tea, soup and • beer, as well as nettle dashi. Make • Pour into a miso bowl, cover with cling Elderflowers are one of the most film and steam from ten minutes in a Forage sure you boil the nettles to get rid bamboo steamer. versatile ingredients you can of the sting. Packed with vitamins Serve this with a light nettle soup. forage. The uses for these delicate and minerals, nettles are good for Whether you’re looking for a key blooms are endless; you can eat ingredient, creating a cordial or you too. In fact, they contain more Rose hips them raw, cook them, dry them to vitamin C than oranges. Nettles You will have noticed the small vinegar, or even just need a little use as a powder, create cordials should be harvested before the flower of the Dog Rose throughout something for decoration, foraging and vinegars, and even use them in flowers appear in early spring and ice creams and cakes. Elder bushes the summer months but from only the youngest leaves should could hold the answer. are usually covered in sweet- September you’ll see these small be chosen. You can find them in smelling flowers by the end of June hips turn from white to red. gardens, woodlands, and orchards There is no end to the ingredients and are quickly followed by berries Packed full of vitamin C, rose hip across the UK. that you can find on your doorstep. between August and October. blends perfectly with most fruits Foraged food is fresher, more unusual Elderberries can be put to many making it the perfect edition to Horseradish and more flavoursome than produce of the same uses as the flowers, your winter preserves. Rose hips you might find on the shelves of your but the leaves and stems are Horseradish can be found growing can be found in hedgerows and poisonous. Elder is widespread and wild throughout the UK, in fields, scrub throughout the UK, from local supermarket. abundant in hedgerows, woods along banks and in hedgerows; September onwards, but make and along roadsides. you’ve probably walked straight sure you wear gloves when you go Create’s development chef, Euan Peach, past it, mistaking it for the humble foraging, as the plant does have isn’t afraid to get his hands dirty and ELDERBERRY dock leaf. some sizable thorns. go foraging for his dinner. For those of VINEGAR Its most famous use is in ROSEHIP SYRUP you that love the outdoors and the idea 100g berries (removed from stalks) horseradish sauce, a delicious •• Bring 1kg of roughly chopped rose hips of sourcing your own ingredients, here 100g white wine vinegar accompaniment to roast beef. However, the freshly grated root and 1.5kg of water to the boil and then are four of Euan’s favourite items. 100g caster sugar leave to simmer for 15-20 minutes. can also be added to soups, pie • •• Combine all ingredients in a pan, bring fillings and stir-fries. • Strain through a double-layered muslin to the boil and then leave to cool cloth. To see more of Euan’s foraged ingredients completely. CHAWAN MUSHI •• To every 500ml of liquid add 325g caster and find out how you could create a •• Pour through a fine sieve /muslin cloth sugar. Bring this mixture to the boil and and store in a sealed container. 100g grated horseradish then simmer for five minutes, skimming three-course meal, using items you find the surface regularly. 500g whole milk growing in the wild, follow the Create Mix in equal parts with rapeseed oil for a • blog: createfood.co.uk/news delicious salad dressing on goat’s cheese or Salt • Allow to cool and store in an airtight jar. mix with equal parts brown butter for the This is perfect for drizzling over winter fruits, perfect duck sauce. •• Bring horseradish and milk to boil, then ice cream, porridge or yoghurts.

Believe in Magic Ball at the Natural History Museum

The Natural History Museum’s Hintze Hall made a stunning backdrop to August’s Believe in Magic Ball. 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 Hall in true fairytale style. A Cinderella- Direction’s Louis Tomlinson, with themed three-course dinner was fellow band member Liam Payne also provided by Create Food & Party Design, in attendance, so of course it created a with The X Factor winner Ben Haenow huge buzz on social media through the serenading one of the young guests. band’s considerable fandom! The night trended worldwide and was mentioned Throughout the dinner Givergy Events in over two million tweets. provided their silent auction technology, which allowed guests to compete and The Believe in Magic Ball focused raise money for the items on offer. The around the children the charity helps. grand finale of the auction was the The night began with the children (the evening’s host, Louis, bidding £10,000 princes and princesses of the ball) and to have Liam’s face painted. their families walking up a lantern-lit red carpet, in bespoke outfits created by The outer edges of the room housed Little Beven and Ralph Lauren. additional entertainment; in between the beautifully lit columns, guests could On entering the museum, the red carpet discover a photo booth, a face painting team, the event bar and a team of continued to lead guests into Waterhouse hotography Way for a champagne and canapés princes and princesses from Hamleys P reception, while being entertained by the who interacted with the children all olly Clarkolly

impressive tricks of Dynamo. evening. Event Concept provided H lighting, audio, video and staging, and As dinner was called, the children its sister company, Veevers Carter, hotography: hotography:

descended the staircase of the Hintze provided floral arrangements. P The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk 05

07 06 02 01 10 Instagram Accounts for Foodies 10

From freshly picked peaches to the perfect steak, 05 01 07 03 there’s never been a better platform to share truly inspiring food photography.

Here at Create, we can’t get enough of Instagram 09 10 and the stunning photos and inspiring ideas we find on it. Our team has compiled their definitive list of the best Instagram accounts around – let us 01 05 04 09 05 08 05 08 know if we missed your favourite by tweeting @createfood. Be warned though, the following list is guaranteed to leave you hungry. 06

01. symmetrybreakfast 06. julieskitchen 02 09 03 02. jamafoodblog 07. thefeedfeed

03. mynewroots 08. wrightkitchen

04. smittenkitchen 09. reneredzepinoma 03

05. honestlyyum 10. food52

07 04 10 02 06 07

Observer Food Monthly Awards

Now in their 12th year, the Observer Food Monthly Awards reward the best in British food and drink. It’s the only awards where you’ll find a great butcher, market or deli alongside Heston Blumenthal, Jamie Oliver and Nigella Lawson.

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’. hotography: Alicia Canter for the ObserverAlicia Canter for hotography: P 06 The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk

WHERE do chefs eat? Our team of talented chef spend their days creating stunning dishes for us, but we wanted to find out where they choose to eat when they’re not busy in the Create kitchens. Here are a few favourites from our team. DARRE Birdie Num Nums • SE14 • This is a local favourite in Lewisham, it’s a small family run café with great quality coffee, homemade cakes baked by the owner’s mother and very friendly staff. It’s one of my favourite places to go when I am around home.

N Borough Market • SE1 • Borough Market is one of London’s oldest food markets, and it’s still a great place for inspiration and one-off unique ingredients. I especially ven

like the goat’s milk ice cream from Greedy Goat and ea H unpasteurised milk from Hook and Son. Bring Me Sunshine y tephan

Barrafina • W1 • This Soho restaurant was recently S awarded a Michelin-star, and it’s well deserved! The small The UK’s most exciting venues will play host to summer celebrations in 2016, tapas bar serves some of the best tapas in London – it’s long complete with fun fairs, live music and plenty of Pimm’s. Get ahead of the game been one of my favourites. and take your pick from these inspiring summer spaces. We’ll bring the ice cream! ark photograph: ark photograph: Ceviche • W1 • Where else would you go for amazing P yon yon

ceviche? Although a special mention should also go to the S corn cake. The Garden Room in Syon Park Bar Boulud • SW1 • For many years this has been one of TW8 my favourite spots for pâté, terrines, great cheese and wine. The Garden Room at Syon Park is a fabulous purpose built space, designed with entertaining in mind. Surrounded by The Admiral Codrington • SW3 • Because there 50 acres of idyllic parkland, The Garden Room offers a stunning setting for summer events – despite being only ten miles always comes a time when all you want is a great burger, from central London. and this one is the best!

E The Artillery Garden at The HAC Bao • W1 • Bao made the difficult transition from street U food stall to permanent restaurant, and serves plenty of EC1 A hit dishes inspired by Taiwanese cuisine. The steamed The Artillery Garden at The HAC is exclusively available

N Taiwanese buns are well worth the wait. for summer parties. Set against the breathtaking Kurobuta • SW3 • Kurobuta serves delicious Japanese backdrop of the historic Armoury House, the Artillery delicacies, with east-west fusion influencing the small plates. Garden is an unforgettable setting for summer events. The venue also benefits from prime position in the Burger Bear • N16 • This has got to be the best burger heart of the City, making it easily accessible for both in town! corporate and private events. Chotto Matte • W1 • This Soho restaurant fuses the best of Japanese and Peruvian cuisine, serving up high-quality Nikkei cuisine, colourful cocktails and live music.

Yauatcha • W1 • Yauatcha is no ordinary Chinese restaurant. The self-styled tea house serves fantastic all-day dim sum in Soho.

Create dishes

The Pavilion at the Tower of London Old Billingsgate EC3 EC3 Based in the heart of London within the mighty walls of City favourite Old Billingsgate offers a sought-after the iconic Tower of London, the Pavilion is a bespoke location, just minutes from London Bridge. Old structure that is certain to wow your guests. Purpose- Billingsgate is a versatile 7,800m2 space fitted with built to host events, two separate reception and dining state-of-the-art equipment for enhancing events. The areas enable your guests to move freely around the venue’s size and massive flexible space has made it one venue whilst appreciating first-class views of the Tower. of the capital’s most popular summer event spaces.

OXO2 The Conservatory at Painshill SE1 KT11 Located on Level Two of the iconic OXO Tower, OXO2 is The Conservatory at Painshill is a stunning venue suitable a breathtaking contemporary space offering panoramic for conferences, team building days and summer parties. views across the River Thames. Enjoy drinks or dinner Set within the exquisite setting of a 160-acre park, the from our team, accompanied by the spectacular sight of Conservatory at Painshill is a picture-perfect venue. The unique panoramas. purpose-built event space has been designed within Duck Egg and Truffle Painshill’s private walled gardens, enabling you to make Duck egg wrapped in kataifi pastry, smoked the most of this prime example of Georgian heritage. Jerusalem artichoke mousse, truffle dressing To find out more about any of these summer venues visit weareultimate.co.uk. The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk 07

Eating in Season There’s no disputing the fact: seasonal food is best. Eating what’s in season, when Vegetables it’s in season, is not only cheaper, but it’s also far tastier than other alternatives. In autumn, turn towards warming, harvest So you’ll get extra flavour, extra crunch and extra juiciness in all your dishes. foods such as carrot, sweet potato, onions and garlic. Put extra emphasis on warming spices Stick to nature’s bounty and you’ll get the added benefit of nutrients tailor-made and seasonings such as ginger, peppercorns for the time of year. Here’s some advice from our chefs on what to eat and when. and mustard seeds. As the weather gets colder, look to root vegetables as well as corn and nuts. Seafood Fruit At their best from September to March, leeks Once regarded as the poor relation of the British apples are at their best from September are a member of the allium family, but have their shellfish family because of their small size through to November. Look for firm fruit, with no own distinct flavour - quite harsh when raw and relative abundance, mussels are now very blemishes, bruising or wrinkles. Don’t be fooled (only very young leeks are eaten this way) but, popular and fairly cheap. The most common blue by a very shiny skin - many apples are waxed to when cooked, very delicate, like a mild onion make them look good. Try sautéeing quartered and or European mussels have sleek, shiny shells and but with a hint of sweetness. The unsung hero tender, nutritious flesh, and are available from peeled apples in butter with a handful of sultanas until golden. Add a lug of calvados, a sprinkling of of the vegetable world, knobbly, odd-shaped October to March. Scallop season is generally celeriac has a subtle, celery-like flavour, with during the summer months – look for scallops sugar and a squeeze of lemon juice, and continue to cook until just tender. Delicious served with ice nutty overtones. Try it as mash, in big-flavoured, with a uniform pearly-white colour and firm, cream and pancakes. slow-cooked dishes, or in its classic form, and slightly moist flesh. as they do in France, as a remoulade. Celeriac is Like apples, to which they are related, pears come at its best from September to April. Meat in thousands of varieties, of which only a small During the winter, remember the principle that fraction are sold in the UK. Their fine, slightly Kale is king for seasonal eaters! It tastes and foods that take longer to grow are generally granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and grows best during the coldest of months, more warming than those that grow quickly. This particularly January. It’s perfect for adding means meats such as chicken, beef and lamb. texture after they’re picked. Pears are best enjoyed from September through to January. Quince may extra nutrition to hearty stews and soups like Rich, densely textured meat, such as goose, is look knobbly and ugly, with an irregular shape Scotch broth. available fresh from the end of September. Look and often a grey fuzz, but once it’s cooked, it’s soft Pumpkins are the most famous of all the for a goose that is plump, with pale, unblemished and tender, creating a lovely syrup. British quinces skin, beneath which there is a good layer of fat. are in season from October through to December, winter squashes, and are most associated Rich and full of flavour, duck meat is extremely and you could easily grow your own tree at home. with Halloween lanterns. Inside the hard orange or yellow skin, the bright orange flesh nutritious. Wild duck are available from October Since fresh figs are one of the most perishable is sweet and honeyed. The British season to December. Venison used to describe meat of fruits, they should be purchased only a day or two any furred game, but it has since come to mean in advance of when you are planning on eating runs from October to December. Other good deer. Wild red and fallow deer is in season from them; preferably from late June to early autumn. options during this season are sweet potato 21 October to 15 February. The meat should have Look for figs that have a rich, deep colour and are and wild mushrooms, which are available from a deep colour, with a dense texture. plump and tender, but not mushy. September to November. 08 The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk

•• Increase the heat to the pan and boil for a further 15 to 20 •• While the vinegar heats, drain the salted water from the minutes or until the jam has reached the setting point. vegetables and give them a good rinse. •• Remove the pan from the heat and allow to cool for ten •• Add the vegetables to the vinegar mix and bring to the boil. minutes. •• Allow to boil for five minutes, or until the cauliflower is just tender. •• Pour into sterilised jam jars and seal whilst hot. •• Drain the mix, reserving the vinegar liquid in a jug. Allow to mature for one month. •• Mix the flour, turmeric and mustard with eight tablespoons of water to form a paste. Carrot and Orange Chutney •• Add a little of the flour paste to the warm vinegar liquid and 500g grated carrot pour into a pan. 500g organic carrot juice •• Whisk the mixture over the heat, gradually incorporating the 500g white wine vinegar remaining vinegar. 500g caster sugar •• Bring to the boil, and then simmer for five minutes. • •• Add all ingredients to a pan and slowly cook for an hour. • Pour the mixture over the vegetables and stir well. • Serve with Tunworth cheese and caraway crackers. • Divide the vegetables between the warm sterilised jars and add the sauce to fill. • Winter Pickling Piccalilli • Seal the jars while still warm and store for six weeks before using. Makes 2.5 litres Mulled Spiced Pears and Figs 400G Shallots Makes 1 litre & Preserves 2 small cauliflowers – broken into small florets 200ml white wine vinegar 600G courgettes – cut into 2cm cubes Don’t let the summer and autumn bounty slip 400ml ruby port 350G runner beans – destrung and cut into away. Homemade jam doesn’t have to be just a 2cm lozenges 250G soft brown sugar summer treat – and no Boxing Day lunch would 100G Maldon Sea Salt 1 tsp of mixed spice be complete without a jar of homemade picalilli. 1.5 litres cider vinegar 1 cinnamon stick These recipes will enable you to preserve a 2 garlic cloves – crushed 7 just-ripe pears – peeled, cored and cut into wedges seasonal glut of fruit and vegetables, to enjoy 4cm piece of fresh ginger – peeled and grated 250G ready to eat dried figs – halved through the winter. ‘Tis the season to get pickling! 2 tsp black mustard seeds •• Put the vinegar, port and 200ml of water in a pan with the ½ tsp ground allspice sugar and spices. Plum and Blueberry Jam 225G golden caster sugar •• Stir and bring to the boil, reduce the heat and simmer for 35 40G plain flour Makes 3 litres minutes to infuse. 1 heaped tbsp ground turmeric •• Add the pears, bring back to the boil and cook for 2.5kg ripe plums, stoned and chopped (bite size) 2 tbsp English mustard two to three minutes. 250G blueberries •• Transfer the pears to a bowl and stir in the figs. •• Pour boiled water over the shallots and leave for two Juice of 4 lemons minutes, then drain and peel off the skins. •• Boil the liquid in the pan for about ten minutes until halved in volume. 2kg jam sugar (high in pectin) •• Cut each shallot into half and put into a large bowl with the • • cauliflower, courgettes and runner beans. • Pack the fruit tightly into warm sterilised kilner jars, top with • Stir all the ingredients together in a bowl. the hot syrup and seal. •• In a large jug, dissolve the salt in 400ml boiling water, add to •• Leave the mixture to macerate for two hours at room the vegetables and leave overnight. •• Allow to cool and store for one month to mature. temperature (this gives the fruit time to release its juices). •• The next day, pour the vinegar into a large pan and add the This preserved fruit chutney is fantastic with cold meats and cheese, •• Transfer the fruit to a pan and cook gently, until the plums garlic, ginger, mustard seeds, allspice and sugar, and bring to in particular Manchego. It also works really well with homemade have wrinkled and softened a little. the boil. vanilla ice cream as the spice complements the cold ice cream.

magnificent museums Feeling Festive? you can hire Christmas is the most wonderful time of the year. If you’re looking for a dramatic backdrop for your next event, If you’re planning this year’s celebration, consider one of the capital’s museums. With their breathtaking we’ve got some great tips for you. architecture, remarkable exhibitions and excellent central locations, London’s museums are perfect for entertaining. Here are four of our favourites.

The Natural History Museum SW7 • 500 - 1,200 The event spaces of the Natural History Museum are the perfect choice for events. This iconic venue includes a huge range of event spaces, from vast galleries, such as the Earth Halls and the Central Hall, to landmark venue, the Darwin Centre. You could create your own bespoke event, or take is another space great for winter festivities – Old Museum of London advantage of packages from Ultimate Experience, Billingsgate Vaults is hard to beat when it comes to EC2 • 20 - 1,200 including theming, catering, production and a three- searching for your perfect party venue. Winter theming course meal from our team. stands out against exposed brickwork for a dramatic look. Following a £20 million refurbishment, the Museum of London is a venue not to be missed! It is ideal for reception events, Christmas and Our sumptuous winter menus focus on the best of South Bank events can take advantage of the ultimate summer parties, dinners, product launches and lunches. seasonal produce, ‘tis the season to indulge! blank canvas at OXO2. Huge windows frame views of Victoria and Albert Museum Great options in the City include the Artillery Garden the capital lit up by night – the perfect backdrop for a SW7 • 60 - 700 Christmas toast. River views are also on offer at The at The HAC, a purpose-built venue at the heart of the Available for private hire, this highly acclaimed museum of art and action. If you’re looking for something more traditional, River Rooms, a contemporary Blackfriars venue that design has a fantastic range of stunning spaces. The central Dome area go for One London Wall. With its neoclassical interior has recently undergone a full refurbishment. offers an incredible setting for events for up to 700 people, and boasts and original architecture, this is the ideal space for If your Christmas theme is focused on incredible high ceilings, marble flooring and classical architecture. The museum’s galleries are also available for hire, and can host up to 300 guests. traditional winter celebrations. Or, if it’s wow factor production, take a look at the Roundhouse. Taking its you’re after book a site visit at the Pavilion at the inspiration from the Camden venue’s legendary musical Tower of London. Saatchi Gallery heritage, it includes stunning production, lighting and SW3 • 80 - 1,500 Need more space? Head to Old Billingsgate, a great sound to create the perfect winter event space. East The entire 70,000 sq. ft. Saatchi Gallery is available for hire, and space complete with original features, which can London venue Studio Spaces is both a nightclub and a boasts a range of spaces which are modern, light, airy and elegant. be enhanced with iconic 20th century furnishings, state-of-the-art event space. The club space is perfect if This prized cultural setting is ideal for large dinners or dramatic for parties with industrial edge. Beneath the venue you’re planning a themed Christmas party. parties that will leave guests more than impressed.

Bring on the merry. Visit weareultimate.co.uk. To see more Create venues, visit createfood.co.uk. The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk 09

Landing Forty Two Comedy Central The Leadenhall Building Presents FriendsFest FriendsFest brought Central Perk to London recently, giving guests a chance to step inside Monica’s apartment, check out original props and indulge in iconic food from the series, prepared by the Create team.

Situated on the 42nd floor of “the Landing Forty Two is London’s highest Landing Forty Two was also Cheesegrater,” Landing Forty Two exclusive dedicated events venue, recently used for the launch of a is London’s newest event space. The offering over 6,000 sq. ft. of flexible new video game. The star-studded venue has partnered exclusively with space for conferences, product party saw the venue transformed Create to deliver imaginative menus launches, receptions and dinners for into a gamers’ paradise, with and excellent service to all events at up to 300 delegates or guests. impressive lighting and branding Landing Forty Two. Recent events have included a cloaking the blank canvas space. fashion show that saw the space Located 650ft above the street in the Alongside exclusive production transformed into a tropical garden, heart of the City’s financial district where guests enjoyed a selection provider Vibration, our team has and served by the fastest scenic of Create canapés including pulled delivered a number of events at lifts in Europe, the venue offers pork croquettes and Keen’s cheddar this stunning new space in recent spectacular views of the river and éclairs. A showcase event saw months. We are thrilled to have many of London’s major landmark guests head to Landing Forty Two for been appointed exclusive caterer buildings from its triple aspect floor- breakfast, accompanied by stunning by the venue’s event management to-ceiling windows. views over London. company Xcite.

A Botanical Wedding in Syon Park

Syon Park was the setting for a botanical-inspired wedding this summer, with a stunning wedding breakfast by Create designed to complement the day’s theming.

From Wednesday 16th to Sunday 20th September, The awler

G Boiler House on Brick Lane was transformed into the

arah ultimate Friends experience. Michelle Keegan, Alesha S Dixon, and McBusted’s Tom Fletcher were among the stars who attended the launch. hotography: hotography: P As they immersed themselves in the world made famous by Ross, Rachel, Monica, Chandler, Joey and The bride and groom’s love of blue beans and tarragon, baked courgette Phoebe, fans tucked into bespoke Friends-inspired provided design inspiration – using topped with English pancetta crumbs dishes from Create, such as Ross’s Thanksgiving sun prints, wedding planner Knot and cherry jus, or pea, ricotta and leftover sandwich, or the Joey Special: mini pizzas and Pop worked with silhouettes pistachio ravioli in summer herb served in small pizza boxes. of flowers to create a beautifully scented pasta with lemon and garlic organic scene with an eclectic mix of roasted courgettes, pea shoots and Chandler’s anti-thanksgiving cheese burgers were materials, textures and references. lemon cream. presented on a foosball table, and caramelised scallop and chorizo pops with parmesan and rosemary lemon The day began with a drinks The day was packed full of crème fraîche were served on a large purple square reception, where guests enjoyed experiences for everyone to enjoy. with a gold frame, reminiscent of the iconic front door lychee and pink ginger soft cocktails, A floristry workshop entertained the of Monica’s apartment. or champagne. The newlyweds’ kids, teaching them how to make their chosen canapés included popcorn own floral crowns. Phoebe’s offering was a vegetarian Pumpkin Tart, chicken lollipops with coronation followed by her grandmother’s famous cookies, A dessert duo included classic crème sour cream, chorizo sausages which were served with a vanilla milkshake in mini brûlée, and chocolate chantilly and with a lemon and garlic aioli, wild bottles with stripy straws. And of course we couldn’t hot dark chocolate melting dessert, mushroom and goat’s cheese filo forget Rachel’s Trifle – guests tucked into a slightly or homemade jelly and ice cream for parcel, courgette fritters and chicken less meaty version of the classic dish, served in mini the children. liver parfait. plastic Kilner jars. The blue botanical design appeared Starters included smoked chicken across a statement cake, and on over FriendsFest featured a full-scale set of Monica’s with pineapple and bacon jam, micro 200 hand painted tiles for painted apartment, home to some of the best-loved scenes coriander and pineapple curd, or cookies to lay on. The wedding cake from the ever-popular series. Visitors got the chance English asparagus and Somerset was served later in the day at the tea to enjoy a coffee at the Central Perk inspired café, brie tart with baby watercress salad, and coffee station. have their pictures taken on the unmistakable orange chargrilled artichoke, asparagus pine sofa or by a replica of the iconic fountain. nut pesto and edible flowers. Younger Escort cards were placed upon a bed guests enjoyed crispy cod goujons of foliage, inked in blue, with gorgeous Fans could also visit a pop-up ‘Rachel’ blow dry salon, with hand cut chips, peas, broccoli, modern calligraphy flourishes. hang out in a New York themed courtyard, enjoy a baby carrots and lemon mayonnaise. game of foosball with friends or simply put their feet up Guests also enjoyed Marryoke, and and relax on a lazy boy watching episodes of the show. The main course was chargrilled were filmed singing snippets of rump of lamb with a parmesan crust Pharrell’s ‘Happy’ to then be edited If you couldn’t make it to FriendsFest, don’t worry. and twice baked artichoke soufflé, into a music video for the couple to Comedy Central are now showing Friends weekdays braised little gem with peas, broad remember the fun of the day. after 5pm so you can still get involved! 10 The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk

Create Venue List We are listed at over 60 prestigious venues in London and the UK. We deliver exquisite

29 Portland Place Foreign Commonwealth Office Kenwood House Mermaid Conference & Events Centre W1 • 10 - 120 SW1 • 100 - 500 NW3 • 10 - 200 EC4 • 10 - 400

Armourers’ Hall Foundling Museum Kew, Cambridge Cottage Middle Temple Hall ECR • 10 - 125 WC1 • 30 - 100 TW9 • 20 - 150 EC4 • 20 - 500

The Artillery Garden at the HAC Freemasons’ Hall Kew, Nash Conservatory Museum of London EC1 • 150 - 2,000 WC2 • 25 - 1,200 TW9 • 50 - 200 EC2 • 50 - 1,200

Banqueting House The Garden Room at Syon Park Kew, The Orangery Museum of London Docklands SW1 • 150 - 400 TW7 • 200 - 800 TW9 • 20 - 400 E14 • 20 - 800

Bloomsbury Ballroom Getty Images Gallery Lancaster House Natural History Museum, Darwin Centre WC1 • 50 - 700 W1 • 15 - 350 SW1 • 50 - 700 SW7 • 50 - 350

Building Six Glaziers Hall Landing Forty Two at The Leadenhall Building Natural History Museum, Earth Halls SE10 • 120 - 300 SE1 • 10 - 600 EC3 • 100 - 300 SW7 • 20 - 500

The Conservatory at Painshill Grove House LSO St Lukes Natural History Museum, Hintze Hall KT11 • 80 - 400 SW15 • 10 - 250 EC1 • 64 - 450 SW7 • 100 - 1,200

Cutty Sark Guildhall Magic Circle Old Billingsgate SE10 • 10 - 450 EC2 • 80 - 760 NW1 • 50 - 100 EC3 • 40 - 2,400

Eltham Palace Kent House Marylebone Town House Old Billingsgate Vaults SE9 • 60 - 300 SW7 • 20 - 300 W1 • 20 - 250 EC3 • 250 - 800 The Create Digest Autumn/Winter 020 8944 4900 createfood.co.uk 11

food and service for events in all manner of venues: museums, stately homes, marquees, your office or your home.

The Old Truman Brewery Plaisterers’ Hall Saatchi Gallery Troxy E1 • 80 - 1,000 EC2 • 20 - 600 SW3 • 50 - 950 E1 • 300 - 1,800

One Embankment Qube Sea Life London Aquarium Two Temple Place WC2 • 100 - 400 SW1 • 100 - 1,400 SE1 • 100 - 500 WC2 • 20 - 150

One Horse Guards Parade Ranger’s House Society of Antiquaries of London Ugly Duck SW1 • 40 - 150 SE10 • 10 - 500 W1 • 10 - 200 SE1 • 20 - 200

One Marylebone Ravens Ait Island St. Paul’s Cathedral Victoria and Albert Museum NW1 • 20 - 200 KT6 • 30 - 320 EC4 • 10 - 350 SW7 • 100 - 700

One Mayfair River Rooms Stationers’ Hall Village Underground W1 • 40 - 550 EC4 • 10 - 350 EC4 • 62 - 400 EC2 • 50 - 400

One Whitehall Place Roundhouse The Supreme Court of the UK Wellington Arch SW1 • 50 - 364 NW1 • 50 - 2,000 SW1 • 10 - 100 W1 • 10 - 180

OXO2 Royal Albert Hall Syon Park Winchester House SE1 • 100 - 400 SW7 • 20 - 1,800 TW8 • 25 - 120 SW15 • 20 - 150

Parkstead House The Royal Horticultural Halls Tower of London Wrotham Park SW15 • 40 - 500 SW1 • 200 - 500 EC3 • 10 - 300 EN5 • 70 - 150

The Pavilion at the Tower of London Royal Hospital Chelsea Trinity House EC3 • 200 - 1,000 SW3 • 10 - 400 EC3 • 20 - 180

If you’d like to find out more information on any of these venues, please contact US on 020 8944 4900 or [email protected] TASTING TIPS 9 -14% alcohol by volume 120 -160 calories Nutmeg Butter Vanilla Sugar Burnt Almond Caramel Honey Beeswax Ginger Lemongrass Celery Thyme Grass Vanilla Melon Pear Apple Grapefruit Passion Fruit Gooseberry Lemon Lime WHITE AROMAS & FLAVOURS Classico, CapeClassique Prosecco, Metodo Wine,Cava,Sparkling Champagne, Crémant, Wines Poultry Chicken andother Fish andShellfish, D’oeuvres, Popcorn Anchovies, Sushi, Hors Fries, Crisps, Caviar, Salty Foods Other/Oak Flower/Herb Fruit Sparkling Wine Flute

cold (48˚F/9˚C) vintage ice cold(43˚F/6˚C) non-vintage Sparkling Create’s Guideto Wine Petroleum Cultured Cream Chalk Box Mushroom Flint Rocks Saline Solution Coconut Saffron Jalapeño Honeysuckle Blossom Orange Rose White Flowers Candied Fig Apricot Mango Pineapple Peach Nectarine 175ml 2 days lasts open Trebbiano, Vermentino Sauvignon Blanc, Muscadet, PinotGris, Veltliner, Gargenega, Alberiño, Grüner Wines Flaky Fish, Chicken Vegetables Vegetables, Roasted Salads, Sautéed Vegetable Dishes Is thewineoaked? Does ithave smell? a mineral Identify otherflavours. flavours. Name afew fruit How intenseisthesmell? What do you smell? Dry White Alberiño, PinoGris, Sémillon, Gargenega 9 -14% alcohol by volume sweet wineadd50cal. 110 -170 calories

Chenin Blanc, Moscato, PinotBlanc, White Wine Glass ‘Noble Rot’ Sweet Wine withRieslingorSémillon, avgo Blanc, Verdejo, GrünerVeltlinerSauvignon cool (54˚F/12˚C) oaked ice cold(43˚F/6˚C) unoaked prln ie ih ed, ucdt Riesling Wine, Muscadet, VinhoVerde,Sparkling Chardonnay, Roussanne, Viognier Oily Fish, Chicken Cuisine Indian, Thai andChinese Spicy Cuisine Torrontés Moscato, Riesling, Gewürztraminer, Chenin Blanc, Wines

Gewürztraminer Sweet White Pale Yellow 175ml 1 week lasts open Pale Gold Medium Gold Green Yellow some Chardonnay Almost Clear Deep Gold How longistheaftertaste? Is thealcohollevel apparent? Is theretannin? How acidicisthiswine? Does ithave taste? amineral How intenseistheflavour? flavours. Name afew fruit Is itsweet? What do you taste? Rousanne Viognier, Marsanne, Chardonnay, Sémillon, Wines and otherPoultry Rich Shellfish, Chicken Risotto, FrenchCuisine Quiche, Creamy Lasagne, Cream-based Pasta, Creamy Soups, Creamy Dishes 9 -14% alcohol by volume 110 -170 calories

Standard Wine Glass

Pale Yellow Pale Rich White

cold (48˚F/9˚C) Medium Gold Gold Pale

WINE WITH FOOD Deep Gold Yellow Green 175ml 1 week lasts open Most dry roséwine Most dry Wines Chicken andother Poultry Rich Shellfish, Pork Loin, Dishes and IndianCuisine, Spiced Mediterranean, Moroccan Foods Richly Flavoured influenced by alcoholandsugar and flavour Chewy • Buttery • Body • Balance • Austere • Attractive • Astringent • Aromatic • WINE TERMS seems richandcreamy harmony andno partdominates to lack depthandstructure Rosé

Pale Salmon Almost Clear Almost and Zinfandel Rosé ofPinotNoir, Carignon Pale Salmon weight ofa wine onthepalate,often wine thatishighintannin description ofa white wine that hard andacidic wine thatappears all componentsofthe wine are in 10 -15% alcohol by volume 120 -180 calories packed with spicy, floral aroma description for agood wine very highintannin Light Red Wine Glass cool (54˚F/12˚C)

Deep Pink Tawny Counoise, Zweigelt Gamay, Carignan, Pinot Noir, St. Laurent, Wines Turkey andotherPoultry Pork Chop, Chicken, Duck, French Cuisine and Pasta, White Pizza, D’oeuvres, CreamSoups Cheese, Bread, Hors Simple Dishes Light Red

Deep Salmon 2 days lasts open Deep Purple Deep 175ml

Pale Ruby

Rosé ofMerlot, GrenacheandSangiovese Deep Pink Sherry, Port, Madeira, Masala, Muscat, old very Wine Tawny Deep Violet Deep indicating highalcoholor sweetness different aromas andflavours Mouthfeel • Legs • Herbaceous • Green • Full Bodied• Finish • Earthy • Delicate • Complex • (heavy, light) texture (rough, smooth,silky, oily) or weight touch or feelrather thansmellor taste,suchas process which isidentified usingthesensationof grass andherbs Petite Sirah Syrah, Sauvignon, Carbernet Malbec, Mourvèdre, Deep Salmon Petite Sirah, Petit Verdot, Nerod’Avola, Aglianico Syrah, Sauvignon, Carbernet Malbec, Mourvèdre, Deep Purple Nebbiolo Zinfandel, Carménère, Merlot, Negroamaro, Franc,Cabernet Barbera, Sangiovese, Tempranillo, Wines Meats, Sausages Pork, Duck, Lamb, Cured Vegetables Cuisine, Pizza, Roasted Italian andSpanish Roasted Food the tears which linetheinsideofaglass 12 -17% alcohol by volume 150 -200 calories under-ripe fruitcharacter the aftertaste a deepmineral character Pinot Noir, Gamay, Nebbiolo, Grenache Pale Ruby Zinfandel, Tempranillo, Barbera, Carménère Sangiovese, Merlot, Franc, Carbernet Deep Violet light, subtleandappealingcharacter Medium Red good quality wines with layers of Bold Red Wine Glass any aspectofthe wine tasting cellar temp.(62˚F/17˚C) rich andheavy flavours aroma or flavour character of 4 days lasts open 175ml d’Avola Nero Mourvèdre, Petit Verdot,Sirah, Syrah, Malbec, Petite Sauvignon,Cabernet Wines Sausages, CuredMeats Beef, Lamb, Pork, Venison, Barbecued Meats Roasted, Smoked and Rich Meats Bold Red that actsasapreservative andhelpscreate structure interaction with oak inthebarrels Thin • Tannin • Structure • Soft • Short • Round • Rough • Robust • Rich • Perfumed • Oaky • of acidity, alcoholandinred wines, tannin 14 -20% alcohol by volume 190 -290 calories mellow flavours, gentlestructure depth andbreadth offlavour wine lackingflavour andbody wines thathave experiencedsome

no lastingflavour Dessert Wine Glass coarse smooth andready todrink usually a vigorous andfullbodied wine compound foundonthegrape skin cool room (68˚F/20˚C) Chocolate Nutmeg Clove Vanilla Leather Mushroom Tobacco Smoke Anise Cinnamon Lavender Eucalyptus Hibiscus Rose Blackberry Blackcurrant Plum Raspberry Strawberry Cherry Cranberry RED AROMAS & FLAVOURS good firmnesscreated by abalance a fragrant andflowery character Other/Oak Flower/Herb Fruit Wine Muscat, LateHarvest Santo,Madeira, Vin Port, Sherry, Sauternes, Wines Fruit Cream, SoftCheese, Chocolate, Pie, Ice Cakes, Cookies, Sweets Dessert 85ml Coffee LeavesDried Graphite Black Tea Dill Bacon Fat Sandalwood Mint Oregano Pepper Vanilla Rosemary Sage Jammy Candied Stewed Sweet t r Ta Olive Blueberry 1 month lasts open