On 29th September, Peyton Events hosted a spectacular British soirée at the Imperial War Museum (IWM) London to launch Britain – A collection of premium event menus. Designed by executive chef Paula O’Neill, the new event menus use only fresh, authentic and natural British ingredients primarily from small, independent producers who can guarantee breed and organically grown products.
Great British Menu judge, renowned restaurateur and creative director of Peyton Events, Oliver Peyton engaged guests with his passion for the new menus which focus on the provenance, sustainability and quality of British produce.
Peyton said on the night ‘London is the most exciting city in the world, with the greatest chefs. For this menu, we didn’t want to use consolidated suppliers, but the best produce. This food is truly all about the provenance and quality we have – in Britain - and making the best of it.’
More than 200 event professionals attended the contemporary evening including representatives from BBC Worldwide, Deutsche Bank, Clifford Chance, Quintessentially, Big Group and Villiers London. A striking blue outdoor lighting design welcomed guests who proceeded to the reception foyer to find a bespoke installation of vintage tea cups filled with red poppies red and blue cornflowers creating a Union Flag, which also was a fabulous photo opportunity exploding on the tweet wall under #PeytonShowcase.
Guests were escorted to the roof terrace; transformed into a sleek botanical oasis with giant tropical leaves in large bottle jars and suspended hanging plants adorning the bar and vases filled with foliage and grass flooring. A string duo from the Corelli Ensemble entertained as delectable canapés circulated including an interactive forest vegetable garden, cured River Tae sea trout with orange and sweet shallot, Rievaulx Estate duck with smoked spiced pumpkin, toasted spelt and clementine dressing and Charles Ashborough pork belly with poached plums and parsnip gel.
The bar on the roof terrace served infused libations, expertly mixed, including The Botanical: gin, lemon rosemary syrup caraway seed liqueur and sparkling water garnished with a rosemary spring, The English Clover: vodka and herbal liqueur, muddled with basil, mint, thyme and elderflower syrup and the Hare & Herb: seedlip pea shoot & hay non-alcoholic spirit, elderflower and tonic water.
Later in the evening guests were invited down to the Atrium which featured a moss embossed RAW food station and interactive knickerbocker glory dessert station. Two new cocktails were offered to guests: the Old Tom Martini with Old Tom Gin, Gloucestershire sacred vermouth, cherry liqueur, bitters and lemon and the Spiced Pear Dickens with vodka, pear puree, cinnamon syrup, bitters and ginger beer.
The RAW food station served up ceviche tacos, beef carpaccio and vegetable tartare while guests helped themselves to delicious bowls featuring culinary delights from the new menu.
The interactive Knickerbocker Glory food station was particularly popular among guests, as they created their own ice cream delights from a colourful and striking installation.
Guests paused to watch a captivating performance by an acrobat contortionist accompanied by live classical music from the Corelli Ensemble. A DJ playing in a statement gold mirror DJ booth rounded off the vibrant launch event.