Our Chefs understand that whilst we all are passionate about restaurants, artisan trends and Master Chef, we have to be realistic in making our food not just innovative and creative but also event friendly. All of our menus are carefully considered from seasonal ingredients, to the journey from the kitchen to the guest.
That might be dinner being prepared with no power at The Tower of London, canapés to reach 900 hungry guests at the same time, or a formal dinner in an airfield marquee for 2000. We love nothing more than sharing our seasonal menus with guests, but also seek the buzz from delivering a bespoke menu that has been written especially for you.
Creative, colourful, delicious bites. Different shapes, sizes, sticks, skewers and spoons should provoke a quiet ripple of 'oohs and ahs' from your guests.
Rumour has it that we were the original creator of bowl food. Regardless, we love these mini sized portions of some of our most delicious dishes and can create rustic filling fodder or delicate mini portions artfully presented.
Three courses, a million different combinations. Our seasonal dishes are created lovingly by our Chefs to suit the trends and seasons of the year, and the tastes of our clients. We love creating a journey for your guests from starter through to dessert, and if we're lucky circumnavigating an amuse bouche and cheese course on the way. Our menus are for your perusal, but if you really want to challenge us ask for something bespoke and see us soar.
Food stations can bring your event to life, whether an extra special touch or the main event. London based, multi-cultural, or bespoke themed, we have the culinary expertise and treasure trove of props to make these stalls a talking point for your guests.
Whilst foodies at heart, we can also be found frequenting the latest and greatest cocktail bars around London. Jay Decker, Head of Bars (formerly The Ivy and SushiSamba) has curated our bespoke list of cocktails for Summer 2017 ensuring we have mouth watering cocktails to perfectly match our menus.