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HS2 and Vinci Group Corporate Event for 60 VIPs

We had two weeks to plan, manage and organise this event from start to finish.

Going to the site to meet with clients, food tasting presentation done onsite, working on a location with so many rules & restrictions; fire risk assessments.

We had to make the marquee to look its best with very little time for planning and food selection. We organised staff in a short period of time, transportation, bar, décor, suppliers and more.

We built a kitchen from scratch inside a marquee in a construction site. We also designed a large selection of premium soft drinks served with flower/fruit ice cubes & fresh fruits & herbs.

Unfortunately we weren’t allowed to take pictures or bring our marketing team in the marquee. However, the details of the menu served are below:



  • Handpicked grilled artichokes marinated in spices and olive oil

  • Padrón peppers on a bed of Barcelona bread



  • Mini pastries filled with black pudding, goat cheese & homemade jam

  • Jamón ibérico 5 jotas with handmade picos



  • Premium oscietra Caviar, fresh crème fraiche & fresh chives blinis.

  • Gambas al Pil Pil skewer

  • Olives filled with Cantabria anchovy

  • Ventresca on a bed of roasted piquillo peppers rustic bread



  • Mushrooms Croquetas

  • Spider Crab & Saffron Croquetas



  • Beef and pork meatballs cooked in a homemade tomato sauce

  • Grilled salmon served with red peppers and red chilli mojo picon sauce

  • Chickpeas and spinach stew “Andalucia style”



  • Grounded almonds and citrus cake served with seasonal fruits

  • Profiteroles served with chocolate sauce

  • Hazelnut & Pistachio chocolate slices


Drinks menu:

  • Raspberry & Rhubarb sparkling presse, with a delicate hint of brilliant botanicals such as juniper, ginger & bergamot.

  • Apple & raspberry fruit juice fusion, made from pressed apple and raspberry juices with a squeeze of elderberry. Loosened up with a dash of water the ultimate refreshing soft drink

  • Orange & passion fruit made from pulped passion fruit & oranges.

  • Grapefruit & rosemary tonic water balance of crisp, cold pressed grapefruit oils and distilled rosemary essence. Herbal and citrus served with a spring of rosemary.

  • Pomelo & pink pepper tonic water, precise balance of sweet, sharp pomelo fruit and undertone of warming pink peppercorn. Served with grapefruit Zest and pink peppercorns

  • White peach & Jasmine soda water blend of delicate white peach and fragrant jasmine. Served with a peach slice

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