Blog from Rocket Food on how to make your events more creative: One step ahead at the RA Summer Exhibition Preview Party 2019
If you want to know what’s happening across the world of art, the Royal Academy Summer Exhibition is where you find out. But if you want to be really ahead of the curve, the Preview Party is the place to be.
The Summer Exhibition Preview Party. Photo by Holly Clark
Which is why we’re especially proud to have been appointed the official caterer at the Summer Exhibition Preview Party for the second year running. To go alongside the carefully curated exhibition exploring the works of both emerged and emerging artists, we put one foot firmly ahead of current foodie movements the best way we know how; through exceptional dishes, service and style. This year, we celebrated the immense range of colour found in nature, produce and art – think beach food (your next favourite thing), retro Fab mini ice-lollies and all things fermented.
The fermented food stall atop the bright and bold bar by Event Concept. Photo by Holly Clark
With a shift in creative direction from the much-celebrated Grayson Perry RA to Jock McFadyen RA, this year we mirrored that change; 2018 saw bright turquoise, sky blue and yellow inspire trios of food stalls, colour-popping uniforms and a celebration of “art made now”. This year’s concept appreciated the diversity of colour and the processes of art; food had to be provenance-led and vibrant, the styling fun, and the event production (by Event Concept) quirky and bold.
Food stalls are a particular favourite of ours, and each of the three at the party represented a unique theme: Shore, a culinary narrative of the British coastline brimming with fresh fish and seafood (including an ombre of cured salmon that spanned from beetroot red to Champagne pink); Ferment, a homage to produce of the land, and suitably in line with the current piqued interest in fermented foods; and finally the Fab n Mac Shack, a tongue-in-cheek nod to the best of Britishness, serving up vintage-inspired mini ice-lollies and beach vibe macaroons.
Inspiration for our mini ice-lollies came from retro classics like Fabs, and guests were transported to the beach through our hand-painted macaroons
But of course, it’s not just the food alone that brings the above to life. The relationship between art and food is much revered, and we rather like to think that the styling that goes with it is a bit of a bridge between the two. Cured salmon canapes are a beautiful thing, but cured salmon canapes served on a stall made of seaweed and salt are truly art, and make the experience.
Guests were treated to carrot, tomato and beetroot soufflés presented in a gradient, served by our nautically-inspired waiters
At Rocket, we have fine-tuned a balance between timelessness and what’s current; classically fantastic food is our core, but dipping into what’s hot and interpreting in our own way means our menus are fresh and exciting. So if you ask us for our best piece of party-throwing advice, the answer is simple – get creative, find inspiration and mix in your identity from produce to plating. You’ll throw a party people won’t forget, trust us.
Feeling inspired for your next party? Check out the Rocket Food website or get in touch to see how they can help make your event exceptional.