Spring is in the air, and our new menus from Create Food & Party Design are hot off the press. This year our menus take on a brand new look, with a heavier focus on the finest ingredients and unique flavour combinations.
Create’s Executive Chef Darren Deadman has designed a range of menus to suit any event, including decadent seated menus, bowl food menus, canapé menus and plenty of options for bespoke events.
Of course we couldn’t tell you about the new menus without giving you a sneak peek of what’s to come – sample dishes include confit of goosnargh duck carrot and lemon thyme puree, braised celery hearts and a blackberry wine jus, sautéed monkfish loin with confit fennel, cavolo nero and romanesco cauliflower, shrimp jus and artichoke and spinach coulibiac with roasted leeks, jumbled peas and broad beans and sage cream.
We’re big fans of desserts here at Plaisterers’ Hall, so we couldn’t wait to share a few of Create’s new puds with you – examples include rhubarb and custard, a vanilla mousse, poached rhubarb with rhubarb gel and pistachio biscuit, peanut butter chocolate pave with caramelised popcorn, bourbon vanilla Anglaise and Baileys bavarios with sugared macadamias, white chocolate fondue, spiced pear and a cocoa crisp.
Those looking for something a little lighter could consider Create’s new bowl food menus. Dishes include braised pork belly paella with chorizo, spinach and pepper, chicken rice noodles with tamarind, lime and palm sugar dressing, dried salted shrimps and home salted cod fritter with butterbeans, chorizo and sweet peppers served with aioli. There are also sweet bowl food options including Cypriot lemon tart with fraîse de bois compote and Chantilly cream and the classic summer indulgence – Pimm’s jelly with vanilla poached summer berries and English custard.
To find out more about Create’s spring/summer menus please contact us on 020 7796 9333 or email firstname.lastname@example.org.