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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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Images: Serena Bolton
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The event took place in the venue’s east wing, which had been transformed into a dramatic setting with one room for each season.
The spring space featured a table display with an orchid tree, floral linen and a bespoke table design by Starlight Design. The summer room included a floor turfed in grassy lawn and decorated with picnic baskets, alongside a stone candelabra, cracked pots containing pink flowers by Rob Van Helden.
An intimate club-like feel had been created for the autumn space and decorated with bespoke furniture including Chandelle chairs from Great Hire along with black draping, giant mirrors, retro cloth from Over the Top Rentals and fruit and vegetable trees.
Winter featured a liquid nitrogen stall with chefs preparing freshly made ice cream and desserts for guests. The centrepiece in the room was a revolving table with crystal William Yeoward vases and red flowers surrounding a tiered cake by Elizabeth’s Cake Emporium.
Hire the barman created seasonal cocktails served in each of the rooms including a Cucumber Collins in spring, while Rhubarb served canapés and bowl food including fricasse of gnocchi, peas, broad beans and new season savoury veloute in the spring room followed by a gourmet popcorn offer.
The caterer also created roast breast of chicken, squash, tenderstem broccoli and braised chicory in the autumn space, as well as bowls of Cornish crab with guacamole, citrus fruits and ginger jelly in the summer room.
Glen Sutton, director of events at Rhubarb, said: "This was a fantastic opportunity to work with like-minded companies to produce something that stimulated all of the senses. Our focus was on creating seasonal dishes that complemented each of the rooms."
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