Intimate Dinner in the High-Level Walkways
It’s official, Social Pantry is now the exclusive catering partner for events at the iconic Tower Bridge.
With its 130 year history, the bridge is known across the world, but few are familiar with the venues inside, which include the unique, glass-floored High-Level Walkways boasting show-stopping views of the Thames, and the intimate Engine Rooms.
To kick off this exciting new partnerships in true Social Pantry style, we hosted a truly memorable party at the venue….
The party was an intimate, indulgent dinner for 100 esteemed guests in the bridge’s High-Level Walkways.
Guests were welcomed with Rathfinny sparkling wine and luxurious canapés, then treated to a 3-course feast that showcased Social Pantry’s 360 approach to catering – the emphasis was on fresh, seasonal, local produce, produced with minimal waste, and an abundance of skill, creativity and thought. See what we served, below.
Our event menu booklets were beautifully illustrated by our in-house artists and shone a light on each of our partners and suppliers, while the tablescapes featured striking floral displays by Flower and Press.
A huge thank you to our friends and suppliers who partnered with us across both events to make them possible: Flower and Press, Allens Hire, Velvet Living, Velvet Entertainment, Icebox, Lumos Live, Liberty Wines, Rathfinny, BInced Drinks, Splendid International, Ultimate Events Dancers, DJ Fat Tony, Jemma Bolt, My Colour is Gold and White Light Events, Philippa Sian Photography and By Bart Videography.
If you’d like to speak with our Events Team about what your event could look like at Tower Bridge or any of our other venues, get in touch today by submitting an enquiry form, emailing the team directly or calling 020 7407 9222
The Menus
As we transitioned from spring to summer, we were fortunate to have ample choice of fresh fruit and vegetables to work with, including fennel, aubergine, cucumber, and mushrooms. The menu for the evening was built around these hyper-seasonal ingredients, in their short window of availability. Zero-waste was also a key theme, which was well demonstrated in the main course, in which every element of the fish was used throughout the dish, from the fillet itself to the Fish Skin Furikake Crumb.
To kick off proceedings, we served Wildfarmed Flour Focaccia with Cultured Butter and Zero-Waste Herb Oil, followed by a starter of Ajo Blanco, Fennel, Charred & Pickled Cucumber, Wild Fennel and Almond Pesto, and Baby Onion Petals.
For the main course, guests chose between Cornish Hake, Fish Skin Furikake Crumb, Grilled Gem, Clams, Mash, Seaweed Buttermilk Sauce, Sea Herbs or our plant-based option of Aubergine, Date Glaze, Mushroom Fritter, Broad Beans, Mushroom Ketchup, Chive Nut Salsa and Pickled Shallots.
For dessert, we hosted a live Tiramisu Dessert Station as well as an Affogoto Station with a choice of Zero-Waste Ice Creams, including Croissant Brittle, Pump Street Chocolate Cocoa Husk, Salted Almond & Preserved Lemon.
