Create at the NHM Ice Rink

create are proudly delivering the catering offer at The Natural History Museum's Ice Rink café this season. The café is available for corporate and private hire and create's designers have enjoyed  designing and delivering  some delicious alpine themed menus over the past few weeks. The café serves a range of winter warming refreshments for those wanting to put their feet up and treat themselves after an energetic skate. 

We wanted to share one corporate hospitality party that took the alpine theme to the next level.

Our menu creator designed a standing starter course for 180 guests that included beautifully decorated soup stalls, a raclette station and passed around charcuterie boards.

winter spinach and roasted garlic soup

with a frogs leg lollipop

leek and potato soup

with parsley and garlic buttered l’escargot

 

Classic french raclette was served from a station dressed with baskets of ficelle breads, kilner jars of cornichons and baby onions in homemade pickle.

The cheese was carved straight form the wheel in front of guests into rustic tapas dishes onto hot new potatoes, home pickled baby onions and cornichons and a selection of toppings including crispy lardons, truffle oil and crispy shallots for guests to help themselves to.

Of course, an alpine themed party wouldn't be right without plenty of Glühwein and hot apple cider...

 

Call us on 020 8944 4900 to speak to our NHM Ice Rink team about corporate and private hospitality in the fabulous café.

Where there is smoke there is flavour...it's BBQ time

Here at create, we love nothing better than a BBQ.

During the summer months we can be found at some of our favourite venues grilling, charring and spit roasting. We love it so much that our new venue Cannon Bridge Roof Gardens is dedicated to the great British 'barbie'. As we speak the trusty create BBQ is being hoisted up (by crane!) to it's new home above the station, in preparation for tonight's Cannon Bridge Roof Garden Summer Launch.

In honour of our exciting new project we thought we should share with you some of our tips, ideas and general BBQ expertise ahead of the big event.

1. INGREDIENTS

We never thought we would say it but BBQing isn't all about meat. Fish and particularly shellfish are a great alternative; what could be nicer than a half 

lobster and crab claws basted with lots of delicious flavoured butter, or  scallops cooked in the shell giving off salty toasted sand aromas.

Grilled cheese is always a winner, but try thinking beyond haloumi. Why not bake some feta or goats cheese in a tin foil parcel with oregano and lemon juice.

Or how about baking a whole wheel of brie in it's wooden box studded with garlic, thyme and honey (just remember to soak the wooden box first, I have known people to soak it in white wine but water does just as well!)

2. MARINADING

A delicious homemade marinade is a marvellous thing, you ideally want to marinade overnight but avoid using:

extra virgin olive oil - it will burn at a lower temperature and produce a lot of

smoke, use a light olive or vegetable oil and save the extra virgin for your vinaigrette or dressings

citrus fruits -  will break down the proteins of the meat and dry it out although a good squeeze over the meat during cooking is a better option, you can always rub the grill with half a lemon once the grill is hot, this will also remove any grease, add some flavour and hopefully stop the meat from sticking!

be adventurous - try using a few unusual flavours in your marinades, buttermilk tenderises meat and hold spicy flavours really well, but just don't pack too much punch, you want to be able to taste the meat not mouth fulls of marinade!

3. GETTING STARTED

BBQ'ing is still cooking! You're best to have someone at the BBQ who can cook rather than a have-a-go hero, if they can't cook inside they shouldn't be cooking outside!

Try putting some fresh herbs on the BBQ coals. Sage, rosemary and thyme work particularly well and will give off amazing smells as well as imparting a

flavour into the food. You can always throw on some soaked wood chips to impart a smokey flavour to the coals if you aren't using wood.

Don't use lighter fluid, it will taint the food you are grilling!

4. GRILLING

Try not to overload the BBQ, you run the risk of the food steaming rather than caramelising!

Don't prod, poke, turn frequently or flatten the meat with your BBQ tools, although it may look good or like you are doing something beneficial, it actually just forces the juices out of the meat and reduces the likeliness of an all over golden crust. Just put the meat on, turn once or twice during the cooking and sit back with a glass of Pimms.

You don't just have to use the grill, you can use the coals or wood embers. Wrapping vegetables like potatoes in heavy duty tin foil and placing around the edge of the fire will allow you to concentrate on getting everything else cooked to perfection (or making that special glass of Pimms.)

 5. EATING

Time to go condimental; no BBQ is complete without an array of sauces. 

Here at create we like to do things ourselves from making our own BBQ sauce using left over coca cola, to roasting apples until soft and sweet for hog roasts. 

Even the humble chicken thigh will taste amazing with some herby homemade mayonnaise. 

Create Venue Dinner 2013

Welcome to the virtual tour of 
create's 2013 Venue Dinner!

Set up is underway at Banqueting House, here's a sneak peek...

create are taking inspiration from the fascinating history of Banqueting House and the origins of a party at the prestigious venue. Our team of food and party designers have devised an evening based on a journey through typical hospitality of the Stuart era; farm and field peasant life, an opulent banquet with a “royal roast” and finishing with (create's homemade) damson gin cocktails in James I’s original drinking den.

The Undercroft Market Stalls
Once you have bustled passed Adam's Byatt's seafood station and picked up some delicious crab mayonnaise on baby gem leaves and tasted the freshly shucked oysters, make sure you get involved in James I pie and pint station from Alan Lucas and the create chefs and warm up with a little pint of beef consommé with horseradish foam. Why not ask the chef to carve you a slice of quails egg gala pie or wild boar and apple amongst others?

Now quickly get to the bar and have a mini tankard of warm spiced apple cider and grab a quail and pineapple lollipop, you can regale to your friend that pineapples symbolise hospitality and in the ol be hired by the hour to show off to your guests!

Next, the glorious canapés...

New Year, New Food, New Trends

The create kitchen predicts what's hot 
and what's not for 2013 

(and a few trends we are going to push this year!)

Street Food
Back in October when we ate our way through the launch of KERB, the new street food market sensation at Kings Cross Boulevard, it got us thinking...so expect big things from the create 'streat' movement this Summer!

Recipe resurrections making the classics cool
History has given us some amazing recipes which have long been forgotten and we think it's about time people remembered them; our menus are going be crammed full of sippets, flummeries and heritage varieties of vegetables.

Making sweet savoury
Just like fashion, food follows trends. Some are good and some are terrible and some are just plain strange, but if you are clever and can combine the good and the strange we think, you have an excellent recipe for success. 

Our star dish of Autumn/Winter 2012 was a sirloin of beef with cashel blue and chard bread and butter pudding, and looking forward, we are thinking duck and hot cherry and beetroot summer pudding is a must. 

A few more to look out for:
Trash food - the gourmet junk food.
Gourmet grilling - spit roast cow and vertical bbqs both a spectacle in their own right and here at create, we are masters at both.
Sharing platters - the new tapas!
Eating your greens- foraged herbs and baby cress have made greens cool again.

A lunch to remember on the 5th of November

Monday's promotional lunch at Plaisterers' Hall couldn't have fallen on a better date; we love all things toasted, caramelised and topped with crackle candy, so writing a menu for bonfire night appealed to all of our senses.

Here is a sneak peak at some of the bonfire beauties.

canapés

smoked salmon galette

with horseradish pannacotta and toasted dill seeds

worcestershire parma ham and brioche soldiers

with hollandaise dip

beetroot millefeuille

with rosemary scented goats cheese

main course

fillet of british beef

with chard and cashel blue bread and butter pudding, buttered spinach, glazed baby beetroot and carrots and a roasted garlic cream

and (the very tweeted) dessert

bonfire sundae

with baked apple ice cream, beetroot chocolate brownie, pumpkin marshmallow, caramelised nuts, cinder toffee sauce and fondant flames

The afternoon was finished off with our bonfire pick & mix to take-away; hot toddy jellies, sweet potato and maple pecan marshmallow lollipops, spiced orange brownies and treacle toffee.

Out and about with the create kitchen

We decided recently to give some of our chefs a camera to document a week in their chef shoes...

We have left out the blurry shots and all the (very artistic) self portraits, and here is a selection...

Monday
Ladies who like to lunch with a view, at OXO2 
salcombe bay crab, chilli beignet & butternut squash bisque | chocolate and passionfruit parfait

 Tuesday  
 Antipasti platters at the Levi's Launch Party

Wednesday

Awards Dinner for 600 at Old Billingsgate 

spiced guinea fowl & cauliflower terrine | blood orange soufflé with cornflake ice cream

Thursday
Canapés for 200 guests at One Marylebone
roasted chicken and bread sauce beignet | cassis macaroon with freeze dried brambles

Friday
Cooking in the dark with the Crown Jewels at HM Tower of London
fig with goats cheese panna cotta and black fig wafer

Saturday
Wedding food stations
beetroot cured salmon and potted crab station | petit fours pick & mix station