A Night with Jools Holland
This October we were honoured to partner with St Paul’s Cathedral to cater a very special evening at one of London’s most iconic venues. Sumptuous canapés, bubbles and a delicious seated dinner were accompanied by special guest performances.
October | St Paul's Cathedral
This October, St Paul’s Cathedral opened it’s doors to 160 exclusive guests to raise vital funds needed for Cathedral’s music department and music outreach work, to ensure their incredible programme is sustained for future generations. Guests arrived at the prestigious cathedral and made their way down to Nelson’s Chamber for a champagne reception, sponsored by the celebrated Pol Roger, with a delicious selection of canapés by Moving Venue including:
Ash-rolled goats cheese, caramelised fig, artichoke leaf (v)
Pea guacamole, kohlrabi, burnt lemon, pumpkin aioli flowers (vg)
Treacle-cured salmon, horseradish cream cheese, keta caviar
Duck liver parfait, rhubarb gel, sourdough crisp
The guests were then treated to an emotive and moving ensemble performance by the Vicar’s Choir, part of the Music Department at the Cathedral, before being ushered by the Director of Music into the Crypt for dinner and a performance by the legendary Jools Holland.
The Crypt was lit with a hue of purples, blues and pinks, repeated within the tablescape of pale lilac napkins and beautiful hydrangea flower centrepieces provided by Tuff Flowers. Once seated, Jools’ performance was a marvel of his traditional upbeat music repertoire mixed with some fantastic guest singers. Our team particularly enjoyed an incredible moment where Jools interacted with the whole floor of guests with a back and forth sing off, all from a stage which was home to his famous “best friend” (as Jools himself commented), his trusty piano.
Once the performance came to an end, the guests were served two of our favourite dishes. For mains, we served a slow-cooked lamb shoulder, rosemary boulangère, whipped goats curd, cauliflower, panko crumb, kale and red currant jus followed by the elegant and ever-popular dessert: the ‘Cherry, Chocolate, Bavarois’, selected by Nicholas Salmon of the Cathedral as a nod to the cathedral’s amazing architecture and dome-shaped surroundings.
Thank you to all involved and to the Cathedral
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