In pictures: Create venue dinner at Banqueting House

Create Food and Party Design celebrated its 10th annual venue dinner last night (26 Feb) at Banqueting House with managers from more than 50 London venues.

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The menu and theming was inspired by the history of Banqueting House, with the evening based on a journey through typical hospitality of the Stuart era.

In the undercroft, guests could choose hearty treats from the ‘peasant pie and pint’ station, or the seafood market stall created by celebrity chef Adam Byatt, before making their way up to the Main Hall.

There, they dined on a regal roast of goose, duck and chicken, served with thyme roasted sand carrots, braised red cabbage and parsley mash potato, followed by a desert of apple blancmange ‘scotch egg’.

Caroline Gardiner, managing director of Create, said: "We always love the opportunity of showcasing our very talented team of chefs, designers, sales and event teams to our venues. They really do run with a concept and create incredible events.

"In the tenth year of our venue dinner, we were very honoured to be invited back to the venue of our very first, the beautiful Banqueting House and it seemed appropriate to take inspiration from the vibrant history of a typical party at the historic venue."

To read an in-depth showcase feature of Create’s venue dinner with exclusive interviews and pictures, don’t miss the April issue of Event magazine. You can get it by subscribing here.

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