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.
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