Taste were asked by Land Rover to deliver the catering for the Preview Event for the new Land Rover Discovery. Held in London, there were two sections to the day with a dealership preview held from 9am-2pm and a VIP customer event from 3pm – 9pm.
Taste delivered catering throughout the day, with breakfast and lunch for dealership staff, followed by Afternoon Tea and evening drinks & canapés for VIP customers.
Afternoon Tea included freshly baked plain and fruit scones served with Devon clotted cream and selection of preserves (apricot, raspberry, strawberry, wild berry), Fruit Tartlets, Meringues, Petit Four Glace, Individual Victoria Sponge Sandwich and Chocolate and Toffee Eclairs.
Canapés included Swiss Chard Cannelloni with Roasted Pistachio and two Goats’ Cheeses, Wild Salmon Brochette marinated in Sweet Miso dressing served with red and white Radish Spaghetti and Rose Veal and Sage Meatballs with Sweet Onion and Mustard Glaze
Working with HEART Productions, Taste were asked to play a role in the HAIG CLUB™ London week long residency at the Wellington Arch. The residency was for a series of intimate evenings hosted and created by some of London’s finest Tastemakers.
The HEART team designed the venue interiors to create a completely one off space ensuring all guests experienced a truly once in a lifetime experience. The transformation included a bespoke HAIG CLUB™ bar, a dining room for 24 guests and a hidden whiskey snug. The landmark was also illuminated blue to mirror the cues of the style blue HAIG CLUB™ bottle.
Taste were brought in to fulfill a multi functional role for the event, which included the delivery of the following:
- Overall catering logistics BOH to support Brett Graham and his team from the Michelin starred Harwood Arms
- FOH Management, which included providing service ware and staffing
- Taste collaborated with Mr Cai, renowned chef who was flown in from China for the event, to provide a 5 course dinner for David Beckham and VIP Asian influencers. The menu was designed with the Haig Club Whisky ambassador to ensure the dishes complimented and highlighted the flavours of the drink pairings. Each course was accompanied by a bespoke Haig cocktail
A thrilling, star studded after party at One Marylebone. The event, sponsored by Salvatore Ferragamo, welcomed 1000 guests; 133 members of very well groomed staff, looked after them!!
Guests arrived to trays of Moet Champagne, and could choose from an American/ British or Italian food station, serving many delights including; miniature hot dogs with sautéed onion, American mustard & organic ketchup or kidney beans, tomato, chilli and onion tacos with crispy lettuce & chive sour cream. Italian options consisted of courgette & ricotta twirls with lavender honey & fresh mint or warm mini focaccia sandwich with sun dried tomato, parmesan, prosciutto & black olive tapenade
The canapé menu included wild salmon brochettes marinated in sweet miso dressing served with red & white radish spaghetti, rose veal & sage meatballs with sweet onion and mustard glaze all washed down with apple & raspberry Mojitos. Later in the evening there was still room for lemon curd pipettes with fresh summer berries & miniature opera cakes.
Taste Studios were tasked with creating a selection of canapés and drinks for the launch of the Porsche Design Store in Knightsbridge, London.
The event, which was attended by 300 VIP guests, celebrated the opening of the first standalone store for the automotive brand’s fashion range, something which has previously only been available within department store Harrods.
Taste Studios created a number of canapés for the evening, with a request from Dr Juergen Gessler, chief executive of Porsche Design Group, for schnitzels. As a result, Taste developed mini pork schnitzel burgers served with gherkin, tomato, lettuce and barbecue sauce, as well as bespoke items such as squid ink buns filled with salmon & wasabi mayonnaise. Canapés were served on slate and glossy black trays to compliment the Porsche design.
Crémant de Bourgogne champagne was served to guests and a non-alcoholic drink version of a Hugo, a popular German drink including elderflower cordial, mint and lime, was also available on the night.
Highlights from the evening included a speech from Dr Gessler, as well as a number of fashion shows throughout the evening showcasing the spring/summer collection.
New Years Eve 2014/15 saw the Taste team see in the New Year catering a party for 100 guests in London. The brief was to create an informal atmosphere, where people could relax, enjoy their food and never feel hungry! The team designed a menu that would work around the entertainment and fire works and ensure guests felt they had enough to eat.
The menu started with canapés for guest arrivals from the Church, which included Goats’ cheese, lavender and honey macaroons, Lobster carpaccio served on pumpernickel bread with lobster cream and caviar and Angus beef fillet brochette with sweet shallot and pepper cream sauce. These were followed by small bowl food and desert canapés. At 23.00 guests were able to enjoy the Rustic Food station, with delicate slices of roasted Aberdeen Angus beef, served with homemade horseradish sauce, crispy Yorkshire puddings and smoked garlic cloves, Beef and Guinness scotch eggs, Chicken liver and goose pate served with red onion chutney, Traditional ham hock and pepper terrine served with homemade piccalilli and Six hours roasted pork shoulder served with a granny smith apple sauce and Italian pear mustard.
The after party was held at The Box, Soho and attended by 300 guests. The theme was to re-create a 60’s/70’s retro theatre.
Our make-up artist set to work on the staff giving a vintage look to hair and make-up. Red bow ties, braces and usherette trays completed the look.
Canapés included some Taste Studios signature dishes; seared duck breast served on sweet potato polenta cake, decorated with comfit cherries, onion & fennel tart tatin with spicy tomato chutney & frisee salad, fish options included tuna tartar with spring onion, mango & wasabi mayonnaise served on pumpernickel bread
In May 2014, Lexus held their European launch of the Lexus NX at 3 Olaf Street, unveiling the new model to automotive press from across Europe.
Taste Studios were briefed to create a menu for 80 guests that could span the culinary delights of Europe ensuring all guests found something both familiar and new to enjoy on the menu.
The mini plates were created to allow guests the freedom to roam the space and interact with other guests, before they sat down to learn more about the Lexus NX from the manufacturers design and engineer team.
440 guests were invited to the reveal of the McLaren 570S held across two evening receptions in April 2015. The London event was the first time the McLaren 570S would be seen in Europe, following an appearance in New York the week before.
The brief was to create an experience that complimented the 570S, whilst bringing to life the McLaren colour palette. The bar was designed with hints of orange alongside drinks including an Aperol Spritz, Raspberry Non Alcoholic Mojito and Apple & Ginger Fizz.
The menu was simple, yet powerful with Wild Mushroom and Truffled Èclairs, Lobster Carpaccio served on Pumpernickel Bread with Lobster Cream and Caviar and Ginger and Chili Corn Fed Chicken Brochette with Coconut and Ginger Cream Sauce.
The brief was to create a healthy Brazilian inspired canapé menu. We devised a mixture of traditional dishes such as Empanadas & salt cod & garlic fritters, with a twist of typical Brazilian influences such as "Caipirinha Chicken" marinated in Cachaca, lime & sugar decorated with lime zest, slow-cooked lamb mini croquettes served with a mint & garlic Chimichurri dipping sauce. Guests also enjoyed fish dishes including smoked salmon & mango roll with baby rocket, mustard crème fraiche. Desserts included Caipirihna ganache bonbons. For presentation we took inspiration from the rainforests & offered the canapés set on bamboo squares with wooden tongs. The trays were a mixture of bark, shaped bamboo leaves and slate, each decorated with a tropical flower. The event attended by 150 guests all had a chance to have their picture taken with the trophy.
November 2014 saw the launch of the Jaguar XE hosted at 3 Olaf Street. The launch spanned across 5 days, to include internal and external stakeholder events to an audience of 900 guests in total.
Taste were briefed to manage the full catering experience which included 5 days of dealership training and internal experience and 3 evenings of external client receptions. The menus needed to be different for day and evening events. During the day, the Taste team provided Breakfast and Lunch for all guests, with a variety of dishes served to ensure flexibility for dietary requirements.
In the evening, the team created a bespoke canapé menu, which included some of our favourite selections; Rolled Wing of Skate with Summer Truffle Stuffing and Crispy Celeriac Sticks, Squid & Mackerel Burgers in Squid Ink Bun served with Gherkin and Tomato Relish, Seared Duck Breast served on Sweet Potato Polenta Cake decorated with Comfit Cherries.
Taste were briefed by TOPSHOP to provide Drinks and Cocktails for an exclusive new collection launching for TOPSHOP.
Jamal Edwards, creator of YouTube channel SBTV, partnered with TOPMAN to create an exclusive hat range, designed to epitomize the US college lifestyle. Launching in the flagship London store, 80 guests were invited to see the range as they hit the store.
On December 29th, Taste had the privilege of being asked to deliver the catering for a wedding in London for guests.
The team were asked to design a canapé that was a mixture of US and UK cuisine, ensuring all guest could enjoy some home comforts and new dishes, followed by a sit down meal of Miniature Vegetable Garden with Tomato Ratatouille served on crispy Pastry, Rump of Hampshire Lamb served with Slow Roasted Shoulder, Comfit Potato Terrine and Rosemary and Roasted Butternut Squash filled with Roasted Vegetables and Broccoli cream sauce. Drinks were served throughout the evening reception.