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rhubarb

  • THE NATURAL HISTORY MUSEUM

    Venue of the month

We enjoyed an incredible two days at the Natural History Museum for the launch of the Wildlife Photographer of the Year exhibition.

We were incredibly excited to be a part of this iconic event at one of our favourite event venues, the Natural History Museum. Across the two days, guests were treated to a delicious selection of exclusively vegetarian rhubarb treats from canapé receptions and beautiful stalls to a stunning sit-down dinner. The exquisite menu was carefully crafted by our talented chefs and inspired by the nature of the occasion.

The opening event was the prestigious awards ceremony, attended by over 350 guests, who were first treated to a fabulous canapé reception filled with culinary delights such as a seasonal pumpkin and chestnut risotto in a parmesan cone, and quail’s egg with rose petals, citrus and Indian spiced sea salts. Following this, guests were seated in the Hintze Hall for an indulgent two-course meal with the mushroom and truffle Wellington, hasselback potatoes, broccoli spears and broad bean purée main course stealing the show.

Guests then watched as Marsel van Oosten from The Netherlands was crowned photographer of the year; an incredible feat as there were over 45,000 entries this year!

The autumnal forest dessert stall was served in Fossil Way, boasting decadent mini foraged praline mushrooms, black forest lollipops, mini treacle tarts and intricate chocolate butterflies. Guests then enjoyed a first-look at the incredible photography exhibition, exploring the gallery’s striking imagery.

The second evening was the launch party, a special event for press contacts and VIP guests to enjoy the spectacular wildlife photography exhibition. Not only were the 400 guests wowed by the stunning photography on show, but enjoyed a delicious array of canapés, bowl foods and an authentic taco stall.

Menu highlights include beetroot tart tatin, pecorino and aged balsamic canapés, Korean bbq bowls of carrot, gochujang, pickled pear and spicy sunflower seeds, and a butternut squash fregola with gorgonzola and chestnuts. Our favourite taco was the crisp tofu in a gyoza shell with cucumber kimchi, fermented chilli mayonnaise and toasted sesame guacamole.