Taste the difference with a bespoke menu from Payne & Gunter

Food plays a vital role in ensuring an event leaves a lasting impression on guests. Tailoring your menu is one way to achieve this, as it gives clients the opportunity to incorporate themes, make knowing references, or even tell a story. Being distinctive and novel, personalised menus unleash culinary creativity, allowing chefs to craft innovative dishes that tantalise taste buds and spark conversations.  

With a focus on the wow factor, bespoke menus impress guests with premium ingredients, stunning presentation and interactive dining experiences. Ultimately, they create a memorable dining journey to be remembered for years to come. 

One of the most exciting aspects of a bespoke menu is the ability to use food to seamlessly complement your event theme. Whether you're hosting a glamorous gala at a historic mansion or a chic cocktail party in a modern art gallery, our team of culinary experts will design a menu that complements the aesthetic and atmosphere of your event. From themed food stations to creative cocktails, every detail is carefully curated to enhance the overall experience and wow your guests. 

As an industry leader in event catering, Payne & Gunter has a reputation for innovative bespoke menu design. From a 'Human Evolution' concept boasting earthy delights and a futuristic pistachio cake with lemon posset to a voyage-themed menu with a platter of crab meat, mackerel pate, gin creme fraiche and potato pancakes, our talented team has the creativity to bring your culinary vision to life. From concept development to execution, we’ll work closely with you to ensure that every menu aspect reflects your event’s unique style. 

Year after year, the team customises the menu to match the theme of this famous awards ceremony. Past themes include ‘A Celebration of Punk Rock,’ ‘The Mad Hatter Comes to The BRITs,’ and ‘To My Valentine.’  

2018 saw the artist and first sculptor, Anish Kapoor, design the BRITs statuette. His design sees Britannia - the female personification of Britain - trapped inside a transparent, red-coloured block. He explained: ‘Sculpture is often a process of positive and negative form. I have made the award using both’. The Payne & Gunter team incorporated the notion of negative and positive forms by making a dessert of lemongrass-scented white chocolate mousse, poached rhubarb and white chocolate powder. The dish emphasised geometrical shape, creating a clear distinction between the dessert’s points, lines and surfaces with its surrounding space.  

After a two-day conference in the capital, we hosted a reception, a three-course dinner and a post-dinner reception for senior Compass personnel. The menu celebrated the 1940s, featuring modern takes on 'Woolton Pie,' 'spam' ham hock and 'allotment popcorn' canapés, along with a main course of breaded hake with herby chicken gel and charred asparagus. Dessert stalls offered summer lollies and meringues. 

A drinks package included Champagne, an upgraded wine selection paired with each dish and a liqueur buffet. Our culinary team met the challenge of blending 1940s elements with contemporary flavours and presentation through internal and client tastings.  

Every event is unique, and so should be the menu. Get in touch with our friendly team today to discover how we can create a luxury bespoke menu that delights your guests and leaves a lasting impression on your special occasion.