Excellence shines at Beams: Creative HEAD’s Most Wanted and It List Awards
This September, finalists gathered at Creative HEAD’s Most Wanted and It List Awards 2024 Grand Final at Beams, the lofty preserved former warehouse in East London’s historic industrial centre, one of the many industrial style venues managed by our friends at Spaces and Stories.
The Grand Final brought together an all-star guest list of more than 700 names to celebrate the crowning of the 2024 winners.
In their very own words ‘only the coolest offerings make it onto the Grand Final menus’ so we were honoured to be selected as the caterer of choice for such an iconic event.
Our own prize-winning ingredients include cheese from the last two cheesemakers in London.
The Bermondsey Hard Press we used in our ‘Bermondsey Bomber’ canape is an Alpine style, cheese made by William Oglethorpe at the Kappacasein Dairy in Bermondsey. The recipe is based on a Swiss Gruyère and works perfectly in our arancini.
The whipped lemon ricotta we used in our toasted gnocchi vegetarian main course is made by La Latteria based in Acton. Simona di Vietri creates the very finest, artisan Italian cheeses with Buffalo milk from Oxfordshire. They are so good they were visited by Stanley Tucci for his Searching for Italy TV show.
What a night!
"We loved creating the menu for the team at Creative HEAD magazine’s awards dinner. We served our very favourite dishes to this creative and discerning audience, using ingredients from our own award-winning suppliers. These included Sutton Hoo traditional breed free-range chicken, slowly reared in Suffolk by Belinda Nash and Will Waterer, and wonderful cheeses from the last two cheesemakers in London."
Jimmy Garcia
Founder of Jimmy Garcia Catering
Canapes
‘Aubergine tacito’
Crispy taco, sticky garlic and hoisin aubergine, coriander, pickled chilli
‘Bermondsey Bomber’
Bermondsey Hard Press (Kappacasein Dairy) arancini, wild garlic emulsion, shallot ring
‘Sea bass ceviche’
Wild sea bass, tiger’s milk, wasabi mayo, green tobiko
‘Chicken and pancetta lollipop’
Chicken and pancetta, Wiltshire truffle emulsion
Main course
‘Spring chicken’
Roast Sutton Hoo chicken supreme, truffle butter potato terrine, wild garlic emulsion, spring cabbage roll, London Cru chicken cultured cream sauce
Or
‘Toasted gnocchi’
La Latteria whipped lemon ricotta, toasted gnocchi, fresh peas and broad bean, white sprouting broccoli, gremolata, candied sunflower seeds
Dessert
‘Textures of rhubarb’
Vanilla sponge, rhubarb chiboust, rhubarb jam,
brown sugar crumble, elderflower gel
After party snacks
‘Bruschetta’
Tomato and garlic
Prosciutto and mozzarella
