Venue Spotlight: The serpentine Gallery
We have had the pleasure of working at many venues across London for a range of corporate events this year, but one of our favourites is The Serpentine Gallery. Both The Pavilion and The Magazine offer two very different backdrops where we have helped create an array of unique events.
Each year, The Pavilion is designed by a different architect, and this year Marina Tabassum designed ‘A Capsule in Time’. The beautiful structure became the venue for MHP Group’s summer drinks which The Golborne Collection asked us to cater for. We provided canapés and drinks for 260 guests across the evening as the sun set through the trees of Hyde Park and through the orange tinted glass of the Pavillion.
Guests were welcomed with glasses of Gusborne Brut Reserve 2018 along side English Garden cocktails and Pentire Paloma mocktails.
Throughout the rest of the evening Miraval Studio Rosé 2022 and Jean-Christophe Perraud, Terroir de Nancelles Mâcon-Villages were flowing.
To accompany this, canapés included Asian Beef Shin Croquettes With Sriracha Aioli and Coriander and Crispy Potato Skins With Whipped British Feta, Pickled Chilli and a Herb Salsa .
Bowl Food followed, Crayfish with a Soy and Sriracha Marie Rose With Grapefruit, Fennel and Dill along with Cider Braised Mushrooms With Roasted Cauliflower, Kale Crisps, Pearl Barley and Parmesan & Truffle Sauce.
We really enjoyed working with some other wonderful suppliers on this event, Flowers by Pinstripe and Peonies, production by Wise Productions and photos by Chloe Lowe Photography.
We have also been part of events over the Serpentine Bridge at The Magazine. This indoor space is unlike any other venue we have worked in, and draws in a fashion and arts crowd. We catered here for a collaboration between Jimmy Choo and The Cultivist after a private viewing of Lauren Halsey’s Exhibition.
We helped Jimmy Choo design the tables in a style that complimented the exhibition, seating 100 guests for a three course meal after they were welcomed with a champagne reception and speeches.
The meal started with London Burrata With Kale, Blackberry, Candied Walnuts and Watercress, followed by Torched Sea Bream , Carrot puree, Baby Heritage Carrot, Bitter Leaves, Parsley Oil and Crispy Shallots . And to finish the meal we served Roasted Plums With Hazelnut and Nigella Seed Crunch and Crème Fraiche .
