Executive Chef Richie Hobdell and Development Chef Danny Cheetham, present Create’s new Spring/Summer menus, focusing on the Create philosophy of quality and fine seasonal ingredients.
Dishes on the new Spring Summer menus are inspired by classic culinary methods and combinations with modern twists. With evolving cooking techniques, we stay at the forefront of the most innovative and modern cooking methods to ensure our menus reflect the quality, taste and delivery of excellence.
Our chefs are working more closely than ever with our brilliant suppliers. By working alongside our suppliers, the Create team can secure the best available produce at any given time. Key ingredients to look out for on Create’s menus this season are Yorkshire forced rhubarb and Wye Valley asparagus. As always, food and delivery is at the heart of what we do, whether we’re catering for an intimate dinner at a client’s home or a huge-scale event across several London venues.
Below is a selection of dishes from our new bespoke three-course menu.
STARTERS
Cured sea trout, poached langoustine, smoked cod roe emulsion, parsley purée, horseradish sorbet, yuzu wafer, bronze fennel and red vein sorrel, aromatic oil
Soft duck egg, asparagus mayonnaise, smoked pancetta, sourdough toast
Rabbit pave, with poached apricots, liver mousse and green pistachios
Corn-fed chicken rillette with white peach, cornichons, pickled pearl onions, Dijon mustard
Nasturtium salad with cultured cream, summer squash and pistachio dressing (v)
Burrata, basil tapioca crisp, Inca tomatoes, tomato consommé, avocado sorbet (v)
Inca tomatoes, avocado purée, soft green herb sauce, tomato crisps, puffed quinoa, lemon gel & basil (vegan)
MAINS
Spring lamb loin, pressed lamb belly, amaranth, salsify, a light navarin sauce and wood sorrel
Seared beef loin, courgette flower, asparagus tips, shiitake mushrooms and port glaze
Pork, braised pork cheek terrine, lobster bisque, apple blossoms
Pan-seared turbot, razor clams, squid risotto, chorizo and cauliflower
Wood pigeon, smoked aubergine, Roscoff onion, wild garlic and labneh
Roasted hake, grilled cauliflower, steamed cockles, saffron, cream broth, coriander oil
Globe artichokes, violet artichokes, Jerusalem artichoke, spring garlic, lemon, parsley and olives (v)
Olive and ricotta tortellini, sage and tomato crisps with braised peas and shallots (v)
Charred purple Romanesco, summer squash purée, beet gel, toasted almonds, jade dressing and borage flowers (Vegan)
DESSERTS
Baked vanilla cheesecake, raspberries, white chocolate, yoghurt
Roast peach, honey oats, lemon thyme ice cream
Semi freddo, pistachio sponge, soil, whipped lemon curd
Bitter chocolate marquise, poached apricots, brown butter ice cream
Coconut chiboust, mango, lime, brown sugar meringue
Goats cheese bavarois, beetroot foam, lemon coulis, walnut and rosemary
