Peyton Events News

  • 04
  • Oct

Oliver Peyton launches 'Britain' Event menus at IWM London

On Thursday 29th September, we hosted a spectacular British soirée at IWM London to launch Britain – A collection of premium event catering menus. Designed by our executive chef Paula O’Neill, these new event menus use only fresh, authentic and natural British ingredients primarily from small, independent producers who can guarantee breed and organically grown products.   


More than 200 event professionals arrived to a striking outdoor lighting design by Wise Productions, and proceeded to the reception foyer to find a bespoke installation of vintage tea cups filled with fresh red and blue flowers creating an impactful Union Flag, created by GDC Events.    



We escorted guests to the roof terrace; transformed into a sleek botanical oasis with giant tropical leaves in large bottle jars, suspended hanging plants, vases filled with foliage and grass flooring by WowGrass. A string duo from Sternberg Clarke entertained as 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 and clementine dressing and Charles Ashborough pork belly with poached plums and parsnip gel.

A statement Light Motif bar on the roof terrace served infused libations, expertly mixed by Stagg & Barber Events, including The Botanical: gin, lemon rosemary syrup caraway seed liqueur and sparkling water garnished with a rosemary sprig, 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, both created by GDC Events. Great Hire and Mary Jane Vaughn created a stunning dinner table set up to show guests how striking an event could look under the suspended museum artefacts.

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, with aDJ playing in a statement gold mirror DJ booth to round off our 2016 launch event. 

To see our collection of British menus click here

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