Cutty Sark corporate dinner

Cutty Sark corporate dinner

Dinner x 175 | Cutty Sark | 17.06.2016

We were approached to create a dinner with a difference at the Cutty Sark for a summer event.
Our client wanted to strike the right balance, presenting an elegant dinner to a young and banterous crowd.

Our brief was to keep it seasonal, draw on the heritage of the tea clipper and present dishes that guests wouldn’t expect. Our menu design started with a homage to the simple nautical grub you might have found in a foil parcel with pea and dried ham! Of course our plate was bursting with freshness and a multitude of colours a world away from its dehydrated ancestor. Main course followed suit with a sailor’s pasty. Gone was the dried pastry corners and the overcooked kernels of corn. Instead our plates bore witness to grass-fed beef served two ways and boozed with rum blackened corn.

Of course no culinary journey set within Cutty Sark would be right without guests finishing with a cup of tea. Our Earl Grey leaves however were brewed and set in Cambridge cream and completed with pistachio shortbread soldiers.

Yo ho, yo ho! A sailor’s feast was crafted!

Peas & dried ham, minted pea mousse with ham hock, a minted pea scatter & pancetta powder

Sailor’s pasty, loin of beef & slow-cooked shin of beef with chargrilled corn purée, salty caper & blackened ‘drunk’ corn with a pressed sweet potato cake & kale

Earl Grey tea cups with pistachio shortbread

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From the very first phone call, Seasoned were very much on the same page as ourselves and our client. They filled me with a lot of confidence through their years of knowledge and expertise. As this was such an important event for our client, we couldn’t risk using anyone else for the dinner at Cutty Sark other than Seasoned. Gemma and Terry were both fantastic from the first meeting at the venue, food tasting and on the actual event itself. Any challenges that were brought forward, they both had that ‘can-do’ attitude and overcame them with confidence. I wouldn’t hesitate for one second to recommend Seasoned to any of my clients for future events.
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