Photos: SiWest Photography
Pop Up Japan launch, Proud East, 6 April
They had us at ‘Tonkotsu’ when we got the invite for the Haggerston venue’s summer pop up. We tried our hand at a sushi masterclass, while others learnt the art of origami and sipped the likes of Hitchino Nest rice ale. With five spaces to play with, the team tied everything together with hanging lanterns, blossom and traditional parasols.
Suppliers Sozai Cooking School, Tonkotsu
Heavensake launch dinner, Galvin at Windows, 18 April
And so to the top of Hyde Park’s Hilton to celebrate the launch of the world’s first champagne-inspired sake. Piper Heidsieck cellar master Régis Camus was asked to apply his expertise to rice wine. The result? Two rather elegant expressions, ready for high-end events. Paired with some knock-out food from the starred French restaurant, Heavensake’s bold floral nose and fruity palate made an exciting alternative to the sauv blanc we would typically have chosen. Something to think about for your next event.
Printworks venue showcase, Printworks, 19 April
The colossal former Evening Standard printing factory was all set up for events at its first-ever venue showcase. Recently opened, guests took a walking tour through the whole venue on the way to the main party space, where Smart Hospitality served up bao buns and pad thai and a DJ showed off the space’s club-night credentials.
Suppliers Smart Hospitality, Skin London, Full Circle, Vibration Design, Pinstripes and Peonies
Taste of London launch party, Oskar’s Bar at Dabbous, 24 April
The annual food festival invited press and event pros to Ollie Dabbous’ place for a preview of this year’s foodie highlights and chef line-up. While guests mingled, the eponymous Oskar mixed up the best cocktails we’ve had this year – the Wild Nettle Collins (JJ Whitley potato vodka, lemon, nettle and soda) went down a treat.
Suppliers Laurent-Perrier
TopHat supperclub, TopHat Catering, 26 April
It’s no mean feat turning a storage room into a makeshift restaurant, but that’s just what TopHat did to its Heliport Industrial Estate premises. The result was impressive (think dramatic greenery and uplighting) but the real star was the food. We’d go back for the caraway crackers, Bleu de Causses, truffle honey and pickled grape canapés alone. And the Charred Cornish lamb neck. And…
Suppliers Light Motif, TopHat Catering, Wildabout Flowers
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