Historic tea clipper Cutty Sark hosted Create’s recent venue dinner, which saw 160 guests from over 40 London venues come together for a sumptuous dinner beneath the hull of this iconic ship.
On arrival guests were invited down into the Dry Berth for a canapé reception, where they admired the ship’s form from a 1000m2 space beneath its hull. Here the scene was set for summer entertaining, with clean bright colours complementing the understated design of the space. The look was completed with rustic wooden tables, perspex chairs and sage green accents, with ranunculus blooms creating pops of bright colour throughout the venue.
The meal began with a focus on quail; guests were served hot scotch quail’s eggs with dipping sauces, boned legs of quail and coloured quail’s eggs. Mains followed, with guests tucking in to milk-fed leg of lamb, wild garlic gnocchi, broad beans and jus. The meal was rounded off with a light, summer dessert with a tea-based twist, vanilla custard panna cotta, rhubarb and ginger tea.
In keeping with the spirit of the venue’s historic connections with tea, an after dinner stall provided fresh tea for guests to indulge in, or guests could head over to the petit fours stall for creative patisserie by Create’s talented chefs.