Wednesday 21 November 2012

Alan in Wonderland

Having been hijacked on Monday night and whipped up into a social media frenzy we thought we would treat you all to what the kitchen does best......cooking creatively!

And what is more creative than a Mad Hatter's Tea Party

A menu full of unexpected surprises like our bacon jam and montgomery cheddar jammy dodgers and create's now infamous edible frogs filled with passion fruit frogspawn were all joined alongside  "drink me" little bottles of mock turtle soup and Mad Hatter sandwich cylinders of mustard bread with ham and piccalilli butter, earl grey tea smoked salmon with thyme creme fraiche and beetroot bread with sweet pickled cucumber and curd cheese.


Sadly for the sales team who love a chocolate frog possibly more than they love cupcake Friday's, everything was devoured bar the crusts from the bread, no wonder they all have such straight hair, clearly no one told them crusts make your hair curl!

P.s. 'Alan' is our Executive Head Chef and you can follow him on twitter @AlanCreatefood to see what he gets up to. 

Tuesday 20 November 2012

create gets social at #StrictlySW7

Last night saw create take part in the innovative dinner StrictlySW7. The event showcased  the three breathtaking venues on South Kensington’s Exhibition Road, the Natural History Museum, V&A Museum and the Science Museum, with a different caterer providing part of a three course meal in each. create took responsibility for catering at the V&A Museum, with a spectacular menu making the most of some fantastic seasonal produce. 


Throughout the evening we were tweeting using the hashtag #StrictlySW7, which reached 13,709 accounts over the course of the night. 21 Twitter accounts contributed to the hashtag, with our twitter account (@createfood) ranking second. 


We were also live blogging and live pinning on Pinterest. We interviewed our MD Caroline, posting the clip on Audioboo. Throughout the event we also uploaded all images to Instagram and Flickr within 30 minutes of them being taken, allowing everyone to follow the sensational dinner. 


create’s starter course were individually crafted seasonal mini starter plates, passed round by our waiting staff and designed especially for the evening. These included sauteed razor clams, smoked applewood and onion steamed pudding, wild mushroom risotto soufflé, rainbow trout rillette and roast breast of quail with leek terrine. 


The main event was a mouth-watering choice of seared fillet of british beef served with chard and cashel blue bread and butter pudding, wilted spinach, glazed beetroot and roasted garlic cream sauce or baby cauliflower cheese with a potato and sage rosti, sauteéd kale and a parsley and pesto sauce. These were accompanied by two wines, Bourgogne Pinot Noir, Jean Curial 2010 and Sancerre Bernard Reverdy et Fils, 2009. 

The grand finale was a selection of miniature create dessert plates and eclectic glasses, including Mini Spotted Dick, Sticky Toffee Pudding, Twice Baked Cherry and Chocolate Soufflé, Apple and Blackberry Queen of Puddings, Lemon Sherbet Syllabub and Blackberries and White Chocolate. 

Monday 19 November 2012

Something Sweet to Finish #StrictlySW7

One hundred diners have already enjoyed a taste of create’s winter menus at this evening’s StrictlySW7 event. Under the spellbinding dome of the V&A Museum guests have been served a mouth-watering array of starters, delicious main courses and fabulous wines, but one final task remains... desserts! 

Tonight’s sumptuous selection of desserts is guaranteed to satisfy the most discerning of diners, offering a range of sweet options to tempt our third group of guests. 

For our grand finale we are serving a selection of miniature create dessert plates and eclectic glasses. So without further ado, let us present the dessert menu: 

mini spotted dick
with sticky marmalade sauce and cinnamon ice cream

sticky toffee pudding
salted toffee sauce, vanilla custard and crushed pink pralines

twice baked cherry and chocolate soufflé
with cherry brandy cream, sweet pickled cherries and cherry popping candy

apple and blackberry queen of puddings
sweet toasted breadcrumbs topped with apple and blackberry compote and glazed meringue

lemon sherbet syllabub
layers of lemon syllabub and lemon curd with popping candy

blackberries and white chocolate
white chocolate ganache topped with cassis soaked blackberries

The Main Event: Dinner is served at #StrictlySW7

Our second group of diners have now arrived at the magnificent V&A Museum for the main event of tonight’s innovative dinner party, create’s mouth-watering main courses. 


Our two chosen dishes focus on the best of British ingredients, with seasonal ingredients taking centre stage in both options. 

Guests have the choice of seared fillet of british beef served with chard and cashel blue bread and butter pudding, wilted spinach, glazed beetroot and roasted garlic cream sauce or baby cauliflower cheese with a potato and sage rosti, sauteéd kale and a parsley and pesto sauce. 


Main courses are accompanied by a choice of two wines, chosen to complement the robust flavours of tonight’s dishes. Diners are enjoying a choice of Bourgogne Pinot Noir, Jean Curial 2010 or Sancerre Bernard Reverdy et Fils, 2009. 


We’re going to find it difficult to top that, so we best get to work on the bounty of desserts our lucky third group have in store... 

#StrictlySW7 Begins...


The stage is set for a spectacular dinner this evening, as create takes part in StrictlySW7. 


The unique event sees diners move between the three museums of Exhibition Road, South Kensington for starters, main courses and desserts to experience the event space of each. 

Three groups of 50 lucky diners have been invited to this innovative showcase, and the first fifty have just had a taste of what to expect, enjoying starters in the breathtaking fashion galleries of the V&A Museum. 


Here is a list of the dishes that kicked off StrictlySW7 at the V&A Museum: 

sauteed razor clams, garlic and parsley
with crispy bacon crumbs and salsa verde served in the shell

smoked applewood and onion steamed pudding (v)
with yellow cauliflower and broccoli florets, white wine sauce

wild mushroom risotto soufflé (v) 
with truffle oil and baby chard

rainbow trout rillette
baby beetroot and micro sorrel, black pepper croute and herb emulsion

roast breast of quail
with leek terrine, sloe gin jelly, sour dough wafers

And now we await the next fifty guests as we put the final touches on the main courses!

Create Prepares for #StrictlySW7


This evening will see create food & design cater for one third of an extraordinary event on South Kensington’s Exhibition Road.

StrictlySW7 is an innovative showcase and party, where three of the capital’s finest museums will come together to allow guests to experience the grandeur and luxury of the Victoria & Albert Museum, the Natural History Museum and the Science Museum


A moving dinner will allow guests to fully experience the event space at each of these elegant venues. Each museum will each host one of three courses, whilst guests move between the venues after each course enabling them to enjoy the trio of prestigious spaces. create will be resident at the glorious Victoria and Albert Museum delivering a three course meal for the lucky guests.

create's menu and event designers have been busy preparing a delicious menu, with sensational tabletop design to match.

Menu Sneak Peek 
selection of create's autumn/winter 2012 menu starter plates
 
sauteed razor clams, garlic and parsley
with crispy bacon crumbs and salsa verde served in the shell

smoked applewood and onion steamed pudding (v)
with yellow cauliflower and broccoli florets, white wine sauce

wild mushroom risotto soufflé (v) 
with truffle oil and baby chard

rainbow trout rillete
baby beetroot and micro sorrel, black pepper croute and herb emulsion

roast breast of quail
with leek terrine, sloe gin jelly, sour dough wafers

For updates on the dinner party to end all dinner parties keep an eye on the create social channels. We’ll be posting live content throughout the event, so have a look at our Twitter, Facebook, Pinterest and Blog for a sneak peek of StrictlySW7.