Around 220 guests from companies such as Ralph Lauren, Warner Bros and Goldman Sachs attended the showcase for an evening of entertainment and the chance to sample a contemporary menu.
The Science Museum's caterer Rhubarb had a surprise in the form of a visit from chef Heston Blumenthal, who joined the team to produce food such as confit lime and pink peppercorn cured organic salmon, with a horseradish granite; loin of lamb, with pea and sweetbread popcorn; and a neon pudding stall.
Guests were divided into three groups, each one enjoying the reception, main course and dessert at a different museum. The Science Museum hosted the event in the backdrop of 'Making the Modern World' gallery, with the Natural History Museum's evening set in the Earth Hall, and the V&A celebrating its design-led offering in the Raphael Gallery.
Those at the Natural History Museum enjoyed a menu inspired by the sea, the earth and the sand, courtesy of caterer Ampersand, with dishes including Forman's salmon with pistachio crust.
A canape menu of superfoods was devised by Jackson Gilmour for the V&A, made from ingredients packed with immune-boosting antioxidants.
Entertainment was provided by Sternberg Clarke, whose acts featured in all three museums, and included ballet and contemporary dance.
Other suppliers to the event included Wise Productions, Velvet Lining, Mary Jane Vaughan Flowers, Over the Top Rentals, Satureyes and Holy Water.
Canapes included apple pie mousse and sour jelly, confit duck lollipops and foie gras rochers. Guests could also sample food from a seafood stall including orkney divers scallop in the shell and Waldorf salad and wild seabass, lemon puree and dashi caviar.
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