The Feathers Ball at the Natural History Museum
In June, we had the pleasure of catering the first-ever Feathers Ball at the Natural History Museum. Continue reading to learn more about this prestigious event, which is dedicated to the preservation of animals and the planet.
The Feathers Ball
On a sunny Saturday in June, 300 spectacularly dressed guests gathered at the Natural History Museum for the inaugural Feathers Ball, a prestigious event dedicated to supporting the preservation of animals and the planet.
This environmentally conscious gala strived for a minimal ecological footprint, therefore decided to feature a three-course vegan menu. Guests were treated to dynamic, delicious and daring dishes that showcased the creativity and innovation of plant-based cuisine and the imagination of our chef brigade.
The evening was filled with mesmerizing performances as dancers and attendees donned elegant vegan facemasks, and the white tie theme created a cohesive and stylish look. The Birmingham Royal Ballet delivered a breathtaking show, weaving and prancing gracefully among the star-studded crowd, leaving a lasting impression on all and creating a unique charity ball.
In addition to the ballet, the event featured incredible musical performances by renowned artists Leona Lewis and JLS’s Marvin Humes, adding an extra layer of excitement and entertainment to the night.
This spectacular event not only highlighted the importance of sustainability and animal conservation but also demonstrated that luxury and environmentally conscious events can harmoniously coexist.
Menu Highlights
Beetroot carpaccio, soused fennel, vegan feta, pumpkin seed praline, rhubarb ketchup (vg)
Thyme-roasted butternut squash steak, crushed peas, radish, squash purée, potato tartare dressing, pea shoot salad (vg)
Strawberry mousse, lemon gel insert, vegan Italian meringue, and strawberry gel (vg)
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