Skip to main content
The Postal Museum Borough Market Sadler’s Wells Horniman Museum and Gardens House of Commons The Royal Institution of Great Britain 10-11 Carlton House Terrace ArcelorMittal Orbit RSA House British Library Two Temple Place The National Gallery Chiswick House and Gardens Goldsmiths' Centre, The Somerset House Sir John Soanes Museum Swan, Shakespeare’s Globe Science Museum Saatchi Gallery Royal Opera House Royal Museums Greenwich The Royal Institute of British Architects Royal Hospital Chelsea Whitechapel Gallery Royal Horticultural Halls Westminster Abbey Wellington Arch Royal Geographical Society Wellcome Collection Events Spaces Southbank Centre Wallace Collection Royal College of Physicians Royal Albert Hall Victoria and Albert Museum Twickenham Stadium Royal Air Force Museum Trinity House Royal Academy of Arts Tower of London Tower Bridge Old Royal Naval College Tate Modern Tate Britain Syon Park St Paul's Cathedral St Martin-in-the-Fields Southwark Cathedral Spencer House Natural History Museum National Theatre Museum of the Order of St. John Museum of London Museum of Brands Middle Temple Madame Tussauds LSO St Luke's Lord's Cricket Ground London Zoo (ZSL) WWT London Wetland Centre London Transport Museum London Museum of Water & Steam Coca-Cola London Eye Leighton House Museum Laban Building Kew Palace Kew Gardens Kensington Palace IWM London (Imperial War Museum) Lincoln's Inn HMS Belfast Harrow School Hampton Court Palace Guildhall Gibson Hall Garden Museum Foundling Museum Dulwich Picture Gallery the Design Museum Cutty Sark BFI IMAX BAFTA 195 Piccadilly Banqueting House Churchill War Rooms Central Hall Westminster Freemasons’ Hall Spitalfields Venue

Mustard Catering

Thursday, October 27, 2016 - 14:00

The Autumn season brings a harvest of orchard fruits, root vegetables and wild game, inspiring Mustard chefs to create delicious dishes before the winter sets in.

Ripe and full flavoured fruits such as plums, blackberries, figs, apples and pears are plentiful in Autumn and are equally suitable for pairing in sweet and savoury dishes, such as seared venison loin, celeriac, beetroots and blackberry reduction, or pear Tarte Fine with star anise and burnt honey.

Mustard Catering Chef Director, Karl Thompson has created innovative seasonal menus to reflect seasonality and current food trends. Why not really spoil your guests in these colder months to roast venison with poached pear and cacao, or perhaps roasted partridge with foie gras? Kosher-friendly, vegan, vegetarian and gluten free alternatives are always available.

For an elegant affair, why not plan a 3-course dinner matched with exceptional wines in the comfort of your own home or one of the unique London venues that Mustard can help book for you.
If networking and mingling are more your priority, why not choose a canape and cocktail party. You could always include tapas/bowl food if you want more substantial food for your guests whilst retaining the informality.

Grazing food stations are a visual delight! There is especially a trend for pudding stations to really wow your guests at the end of your dinner party. Mustard own a vast collection of huge Italian ceramics, presentation platters and bowls to really make an impact.
If you have something more bespoke in mind, the kitchen team are always more than happy to create custom-made menus for your event.

To view the full menu, click here