BUCHERER dinner
MORIARTY
Our first dinner at The British Museum, marking the beginning of our work at one of London’s most iconic locations.
Working alongside Moriarty Events, we created a tablescape of three sweeping, wave-shaped tables - bringing a sculptural element to the space and setting the scene for an evening of food, design and celebration.
For Bucherer, we brought 150 guests together for an evening of considered dining, beginning with Champagne and a selection of canapés including marinated artichoke, smoked olives, vegan pesto tacos and beef tartare with brick pastry, yolk gel and smoked egg.
The menu continued with citrus-cured hamachi, cured in lemon verbena and coriander seeds, served with English strawberries, raw rhubarb, sumac, Thai basil and sorrel, alongside a clear tomato water broth.
For the main course, Welsh lamb saddle was served with herb-rolled lamb fillet, red pepper and sundried tomato romanesco, basil and courgette purée, slow-cooked courgette, olive tapenade, green asparagus and fried oregano.
Dessert brought mango and pineapple carpaccio, layered with orange, coconut and lime sorbet, lime gel and fresh lemon balm.
150 guests. One iconic setting. Our first dinner at The British Museum.