Creating the Great British Pub at Tobacco Dock

We hosted an exclusive dinner with a pub-themed twist at Tobacco Dock on Tuesday 16th September, which was attended by 120 top event industry agents.

For this dinner with a difference we took inspiration from the traditional pub, with pub-themed catering provided by Create Food & Party Design.

Tobacco Dock became ‘The Agency Arms’ for one night only, a top secret pub serving pub grub with a twist. The venue was fully themed for the occasion, with decor and furnishings from Fullcircle. Entertainment completed the theme, filling the venue with the sounds of the East End. Staffing was provided by LOLA Staffing, whilst all lighting, sound and production was managed by Tobacco Dock’s in-house production company Visual Elements.

Guests began with a drinks reception, complete with cocktails by LiquidChefs. Starters were served from food stalls, each themed around popular pub snacks. Visitors to the Fish Fountain were served tiny pint glasses of prawns, cockles and whelks, smoked mussels with vinegar shakers and East End favourite jellied eels. The Yorkshire Pudding Station offered freshly baked Yorkshires with a range of fillings. No pub grub is complete though without pie and mash - on this occasion mini beef cheek pies with mashed potato and parsley liquor sauce.

Dinner was called by a Pearly King & Queen, before guests were served a main course of oven-roasted fillet of sustainable haddock with a batter scrap crust, with Concerto newspaper cones of thrice-cooked chips, made from recent editions of The Concerto Post.

Dessert encouraged guests to get involved as they constructed their own DIY Autumn trifle, with toppings including pumpkin custard, homemade honeycomb and freeze-dried berries.

Following dinner guests moved into the Vaults, where they were entertained by a DJ long into the night. The evening ended as all great nights at the pub do - with a kebab on the way home. Guests were offered a Create lamb kebab on leaving the venue, which was marinated in greek olive oil, oregano and garlic and served in flatbread with red cabbage tossed with lemon juice and almonds, tzatziki and watercress.