Every one of them stopped to say how much they enjoyed the Castle experience last night. That is thanks to you! Please pass on my thanks to everyone involved in making it so seamless last night.

Louise Monahan, Events - Global Marketing, Standard Life Investments (QAR Dinner)

More testimonials


Spring - a few words from our Head Chef

Early March sees the deep greens of purple sprouting broccoli, cabbages, kale, leeks, spring greens, spring onion, parsley, mint and sorrel, closely joined by cauliflower, celeriac, and potatoes. Fruits bring us rhubarb, blood oranges and pomegranates.
The likes of wild salmon, sea trout, crab, oysters, cockles, cod, hake, and John Dory begin to hit our shores.
April and May represent key months in the crop calendar with many crops growing vigorously. Winter wheat, now able to compete for light with sprouting weeds ultimately wins the battle and extends with new excitement. The strong yellow of the oil seed rape crop is present across the countryside in both April and May.

In the orchards, apples and cherries are now in full flower. Most woodland flowers appear early, taking advantage of the light before the first hazel trees push into leaf. The woodland floor springs into life with primrose sprouting in clearings, and bluebells approaching full flower.

April adds lettuces, radishes, sea kale, watercress, morel mushrooms, wild garlic, rocket and spinach, while the soil also gives up the first Jersey Royal New Potatoes.
The waters bring forth cod, crab, halibut, sea bass, lemon sole, salmon, sea trout and cockles. Spring Lamb is now readily visible, skipping in the fields.
May shows off the long awaited first British asparagus, artichokes, aubergines, fennel, and mange tout, new potatoes, elderflowers, and samphire.
For us chefs it brings a season of excitement, a distinct and long awaited change in approach to cooking. We step away from the core warming comfort foods that are braised and slow cooked. The spring produce is treated with respect, quickly extracting bright colour and fresh flavour from the new born ingredients allowing them to shout from the plate of their own quality and purpose.

Follow us on Instagram!!

February saw the launch of our very own Instagram account – search for us @clerkenwellgreenevents and have a look at what we’ve been up to, mainly eating of course, with a few gorgeous events thrown in for good measure. 

Flower Arranging with the V&A

Last month saw the incredible Pinstripes and Peonies take over our tasting room for a few client entertainment events – who would have thought that flower arranging could be turned into a competitive sport. Not us…well…until Naomi got involved! Beautiful bouquets were designed and treats sampled from our delicious spring menus, all topped off with plenty of bubbles and a selection of our favourite cocktails and mocktails.  We are on definite countdown until the next CG vs. P&P showdown.

Sherlock Holmes: The Man Who Never Lived and Will Never Die

The Museum of London was brimming with excitement last Thursday evening as we welcomed 1,000 guests through their doors for the opening of the much anticipated Sherlock Holmes exhibition. This was the third of three public affairs events in which Clerkenwell Green has partnered with the Museum and anticipation was high indeed.

Guests arrived, many dressed appropriately in tweed attire and deerstalkers, to be walked up a hot pink carpet into the entrance hall where beautiful Autumnal tweed-inspired flower displays tumbled over hot pink vases, another clever creation put together by Pinstripes and Peonies. Striking arrangements of Victorian ferns and stacks of antique books on the bars and tables reflected on Sherlock’s intellectual side.

The guests enjoyed a creative selection of cocktails, inspired by aspects of Sherlock’s character - a genius, eccentric and lover of the finer things in life. ‘Elementary, My Dear Watson’; paid homage to the detective’s favourite after-dinner tipple (‘a fine port’): a concoction of Elements 8 spiced rum, ruby port and crème de cacao. ‘The Sherlock Sour,’ with Scotch whisky and smoked tea liquor, worked as a delicious contrast to the sweeter offerings, and even provided notes of pipe tobacco! Perhaps the most intriguing was ‘Scandal in Bohemia’, a playful acknowledgement Holmes’ addictive personality, a Champagne-charged cocktail with Agwa cocoa liquor and a fluorescent green Absinthe-soaked sugar cube. 

The Victorian canapé menu, including Wood pigeon pie, London Particular croquettes and St Jude’s soufflé, were served atop of our bespoke wooden print trays and vintage Mahogany boxes filled with a selection of old print lettering and precious stones. As guests moved through the lower galleries, they discovered ‘A Sign of Four’, a food station based on the famous Sherlock story which paired four of the principal character’s with dishes appropriate to the age and period. Mrs Hudson’s Kedgeree, John’s Boiled Beef and Carrots, Lestrade’s London Particular and Mary’s Montgomery Cheddar and Sweet Leek Tart were served from a selection of little bowls and plates. Themed in the style of a laboratory, dry ice created an air of mystery alongside conical flasks, test tubes, specimen boxes and various other Science themed props.  

As they moved further into the galleries, guests enjoyed a selection of Swiss delicacies from ‘The Reichenbach Fall,’ a reference to the waterfall where Sherlock plunged to his apparent death, before his later resurrection. Guests were transported to Switzerland, the food rich and hearty with warming bowls of Swiss sausage, Raclette cheese, cognac cream and wild mushroom rostis and tiny kilners of Swiss cheese fondue piled high for guests to indulge their tastes.

The largest of the four stations, ‘A Study in Scarlet,’ was centrally positioned in the Sackler Hall, based on the first-published Holmes story re-imagined for the modern BBC series. A visually enticing selection of bright red, scarlet and pink colours, including pink peppercorn chicken, beetroot cured salmon, and a red beetroot risotto, was served alongside Bloody Mary cream and red pepper aioli. Themed on Sherlock’s study, antique books, pipes, magnifying glasses, tweed and briefcases complemented the exhibition perfectly.

The grand finale; ‘The Final Problem’, a sweet dessert station designed to evoke the atmosphere of Victorian fine cuisine. Blackberries fresh and fool, Victorian seed cake and treacle tarts with candied kumquat were displayed on beautiful vintage china platters and piled high on cake stands. Hot pink roses, hydrangea, and lavender alongside large silver candelabras added character to the station and Mrs Beeton’s Jam Roly poly and custard and miniature ramekins of Gooseberry and elderflower crumble were walked around the room as guests savoured the gypsy jazz of the Hot Club Ensemble band.

We were thrilled to be working with the Museum of London on the Sherlock Holmes launch and look forward to a developing partnership in the future. An exhibition which ‘goes beyond film and fiction’ transporting visitors to a palpably real Victorian London, really must not be missed!

Summer in the Square

Returning to Grosvenor Square for the third year; London's second largest garden square will turn into an urban retreat providing a programme of music, theatre, art and other entertainment from 3 - 20 July.

The event will be filled with an incredible line-up of entertainment. 18 days of free music, theatre and fun for the entire family to enjoy – in the heart of glorious Mayfair. Summer in the square will provide an oasis of calm for residents and business occupiers to relax and enjoy activities. Summer in the Square will provide something for all age groups, including a stage for music, theatre and an oversized games area including croquet, chess and boule and a dedicated ukelele day.

We will be operating a Benugo pop up cafe on site for the duration - selling our well loved deli offerings; fantastic coffee, cake, sandwiches and salads alongside Prosecco, cider and Pimms. Its a perfect way to while away the summer in London.

Click here for more information: Summer in the Square  

Bridges Exhibition Opening at the Museum of London Docklands

Docklands opened its doors to 500 Londoner’s last night in celebration of the 120th anniversary of London’s iconic tower bridge this June. The exhibition Bridge features rarely seen contemporary and historical artworks, photography and film, charting the visual history of this ever-changing city. The first of three public affairs events that Clerkenwell Green have partnered with the Museum of London for this year, the room was brimming with anticipation.

Guests were greeted by fresh oysters courtesy of Wright’s Brothers from our East End seafood station, a reflection on their previous abundance in the Thames. Washed down by London Porter, the great London beer style of the 18th and 19th centuries, sourced from the Meantime craft brewery in Greenwich, and nibbling at Moon Green’s beer sticks served in silver tankards, while guests pondered over their favourite London Bridges.


Head chef Tim Paine’s menus inspired by East London and the Docklands, included ingredients from the West Indies trade.  Canapés served on rustic wooden ‘growing’ garden canapé trays, in reference to Heatherwick’s garden bridge proposal, included braised beef wellingtons, potted crab, London gin cured salmon, and a savoury blue cheese Eccles cake, to name but a few. Steaming bowls of pie and mash, steak and kidney suet pudding, and bubble and squeak with crispy leeks, alongside miniature buckets of crispy whitebait and lemon cream, helped line guest’s stomachs, as beautiful Bramble cocktails were served in the hundreds by cocktail sponsor Bulldog Gin.

Sir Peter Bazalgette, ‘a man with London Bridges in his DNA’, introduced the exhibition, and music by Mercury award nominated folk singer Sam Lee and the popular DJs Beats in Abundance got the crowd moving. The grand finale, a London Bridge inspired dessert station - Westminster Fool with rose, vanilla and sugared petals, Waterloo Sunset with elderflower jelly, champagne cream and raspberry parfait, Blackfriars’s gin and lemon syllabub with lavender shortbread and Millennium Jamaican ginger cake, rum butter and coconut tobacco. Different heights and levels captured visually the bridges we know and love and beautiful blooms from the wonderful Pinstripes and Peonies perfected the English Garden theme.

It was great to be working in a new space with the Museum of London team and we look forward to delivering again at the Olympic Cauldron Unveiling party in July… 

Spring Flinging at the Serpentine Bar and Kitchen

It’s almost time to host one of our favourite events of the year; the Spring Fling at the Serpentine Bar and Kitchen, our charity fundraiser for Jamie’s Farm. 

Jamie’s Farm exists to transform the lives of vulnerable children in challenging urban schools, by providing a unique combination of ‘farming, family and therapy’ through a short stay residential and follow up programme. At the farm they aim to re-engage children with educational life, and enable them to fulfil their potential both in school and the wider social setting. You can find out more about the charity and the work they do here: http://www.jamiesfarm.org.uk/what-we-do/what-is-jamies-farm.html

To honour this, increase awareness and help raise money for this fantastic charity we will be hosting a good old fashioned knees up at the Serpentine Bar and Kitchen. Tickets are available, priced at £30 a pop and include a champagne and canapé reception, bowl food dinner and two great bands to get down and to groove to.  

Come and get involved, its loads of fun and a great way to raise money for a very worthy cause.

Buy your tickets here: http://www.eventbrite.co.uk/e/spring-fling-2014-tickets-10289360755?aff=eorg

Wedding Venue Buzz in Oxford

We were thrilled to see one of our favourite venues featured on Buzzfeed's '23 Most Spectacular places to get married in the UK' list this month, coming in at number 4!

Click here to see the full article http://www.buzzfeed.com/ailbhemalone/the-most-spectacular-places-to-get-married-in-the-uk 

If you are in the early stages of planning your wedding and are on the hunt for a unique venue get in touch with the Ashmolean team here: events@ashmolean.org

For other venues across the UK get in touch with us here: hello@clerkenwellgreen.com   

Happy New Year from the Clerkenwell Green team!

What a fantastic year it has been for the CG team! From winning new venues and building and developing our team to collaborating with incredible people all over the country, and producing food we are really proud of. 2013 has been a year to remember!

We would like to say a huge thank you to all the people we have had the pleasure of working with throughout the year. We have great plans for 2014 and are looking forward to you all being part of the fun.

Happy New Year!!

Great Expectations at the Science Museum

Pip comes to the Directors Suite for the Heron Health Christmas Party…

Laden with sacks of Autumn leaves, tottering piles of antiquarian books, swathes of Bowovicks finest lace, and the all-important cobweb can. The Clerkenwell Green design team i.e Naomi and side kick Jeremy transformed the Directors Suite at the Science Museum into the interior of Miss Havisham’s dining room for a spooky, Great Expectations themed Christmas Dinner.   

Pale faced staff, decked in lace served tankards of mulled wine and canapés from antique jewellery cases in the lobby, before the guests were seated by character in the Director’s suite – here under the watchful gaze of Abel Magwith and companions the guests dined on English ham hock, smoked and confit duck, and seared lemon sole, followed by a trio of puddings including ginger parkin, Somerset cider cake and bitter clementine and dark chocolate mousse.      

The evening continued with a quiz and dancing, a much more upbeat ending than the book. 

CG Showcase event at the Sir John Soane Museum

We recently partnered with the fabulous people at the Sir John Soane Museum, one of London’s lesser known gems in Lincoln’s Inn Fields, to host a very special showcase event. Our invited guests enjoyed a candle lit soiree where we served a selection of our favourite canapés  - cobnut crust chicken with pickled kumquat and citrus curd, queen scallops with bacon crumble and cauliflower puree, and crispy duck confit with black cherry and cocoa nibs, while enjoying our CG thyme and bergamot Champagne cocktails in the stunning yellow drawing room. Guests were then invited to take a curatorial tour of Soane’s fascinating collection of books, pictures, casts and models ending in the sumptuous library dining room, where a gold damask covered dining table was set for dinner lit with candelabras.  The Museum is a memorable place for a drinks reception for up to 80 guests or a reception followed by dinner for up to 30. If you would like any information on the Museum itself or are interested in booking an event please give us a call on 0207 729 4072

ODI Summit at the Museum of London

'The original idea of the web was that it should be a collaborative space where you can communicate through sharing information.'

  So said Tim Berners-Lee, the British inventor who is responsible for creating the world wide web. We were lucky enough to be chosen to cater for the first ever annual summit of his new initiative, the Open Data Institute at the Museum of London last week. The summit brought together over 250 delegates for breakfast and lunch in the Museum's Clore centre, followed by drinks in the terrace galleries and garden. Guests then moved through for a drinks reception of Prosecco and Peach and Purple basil fizz in the entrance hall before being called through for a gala dinner. Clerkenwell Green whipped up a cracker of a sustainably sourced meal, with a starter of beetroot Carpaccio, Ragstone cheese and candied hazelnuts followed by a main of roasted corn-fed chicken, butternut gnocchi, fine beans and a pancetta crisp. This was followed by a dessert of apple and cider cake with a pear and anise puree served with cobnut fudge, wrapped up with our single estate Nicaraguan coffee and honeycomb petit fours. After that little lot the guests still managed to hit the bar and enjoy the top tunes and natty visuals as supplied by Public Service broadcasting (touring now - see http://publicservicebroadcasting.net/) After a night like this, we're definitely behind Open Data...

Edinburgh University Alumni at the V & A Museum

Last week we got in to the Olympic spirit when we were honoured to do an event for Edinburgh University Alumni at the V & A Museum.

It was a once in a lifetime occasion as Edinburgh University created history and honoured the player who is heralded as the greatest footballer of all time "Pele" with an honourary degree in Sports. The ceremony took place in the world famous John Madjeski Garden designed by Kim Wilkie.  Former Edinburgh University alumni such as Gold medal winner Katherine Grainger & current student silver medallist Michael Jamieson were also in attendance.

For one night only, Edinburgh had taken over South Kensington with klits and the sound of bagpipes very much common place. Complemented by the Clerkenwell Greeen and Lavender Green Florists, team GB's colour concept was carried through to fit this wonderful occasion. The CG team managed to match the occasion with excellent canapes, staff and drinks from our esteemed wine list. The Deputy Director of Almuni Engagement said "It was a really amazing event and the feedback from our guests has been so positive on the food, the setting and the fun of it all."  

All Eyes on Korea

KCCUK recently asked us to team up with CJ Food as part of the "All Eyes On Korea Festival".

This was more than an event, it was a fantastic project! Our main task was to assist CJ Food with the logistics and know how required when executing a dinner for 300 VIPs.

CJ Food, Korea's biggest restauranteur brought through a concept and ideas. We worked with them to deliver the event which took place in the Garden and the Raphael Gallery. Cocktails from the CG cocktail team and food from CJ Food made for a fantastic event to end July.

Lates at the Natural History Museum

Lates at the Natural History Museum is the cornerstone of the Museum's evening event programme. On the last Friday of every month, visitors are invited to drink and dine in Central Hall, visit the Museum's special exhibitions and take part in events and debates about the natural world.

Lates are most popular in the winter months so to attract a new audience to Summer Lates we worked closely with benugo and Clerkenwell Green to revitalise the catering offer. We've introduced free stand-up comedy, an open-mic night with amazing musicians and a brand new menu. Featuring fantastic British cheeses, tapas and independent-label drinks, the event has taken on a new, less formal atmosphere that had visitors enthralled and entertained until closing time.

Prix Pictet Annual Advisory Dinner

The V & A wanted to show his hospitality by  offering the Morris Room as the perfect for Prix Pictet Annual Advisory Dinner. Naturally they turned to us to create a simple but elegant Dinner for their Advisory panel.  Working together with Candlestar we endeavoured to match the space with a similarly brilliant dining experience. Our chefs and the team delivered once again . Let’s hope we get the same opportunity next year.

Sony Devastation Event

BFI saw the return of the Sony Devstation event. This 2 day conference had over 250 attendees each day, including computer gamers, programmers and software developers.

It must have been an intense 2 days as you have never seen so much coffee drunk!

On the evening of the 1st day, the main foyer in the BFI was transformed into a Sci Fi dream, with bespoke ice cream being made large amounts of beers and themed cocktails being drunk, including a Martian Mojito and Cosmic-politan as well as  liquid canapes served in test tubes, with dry ice to add a little enchantment.

Then you turn around to see a life size Dalek roaming the halls...all in a days work!

Clerkenwell Green are now approved caterers at the Science Museum!

After a competitive tender process, Clerkenwell Green have been successful in thier bid to join the list of approved caterers at the Science Museum.

Ben Lheureux, The Science Museum’s Event Operations Manager says: “It has never been more crucial to offer our clients a depth of choice that is second-to-none’.

Shane Kavanagh, Head of Events at Clerkenwell Green, says :’This is a hugely pleasing win for the Clerkenwell Green team and we are incredibly excited about working with the Science Museum to deliver some truly world class events over the coming years.


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