The England Footballers hosted their first ever Lions & Roses Charity Dinner at The Brewery on Sunday 26th February.
Guests included former England players Gary Neville and Denis Wise as well as JLS, Ray Winstone and Dragons Den Theo Paphitis. The auction raised an estimated £250,000 for the England Footballer Foundations charity partners.
The evening which was hosted by Clive Tyldesley, Ben Shepard and Gabby Roslin and included performances from Ellie Golding and Tinie Tempah and an impromptu performance by JLS.
Speaking at the event Ashley Cole said: “Tinie Tempah was brilliant, it was amazing to see everyone here supporting this event as it is the first time we have organised something like this.”
The auction which included a world exclusive Bentley and lunch with Ellie Goulding saw Ashley Cole bidding against Ray Winstone.
Joe Hart said: “It has been a fantastic evening, it’s great to see everyone support these charities. We want to thank everyone involved in making Lions & Roses happen and for making it such a successful night.”
Simon Brown, Ambassador for Help For Heroes added: “I don’t think people really appreciate how much it means to charities like Help For Heroes to have the support of the England footballers. We cannot thank the players enough for what they have done, not only through donating their match fees but also helping to raise awareness. ”
Stephanie Moore MBE, Bobby Moore Foundation said; “It has been a wonderful evening. An event like this helps raise awareness for all the charities involved and we really appreciate all the support that everyone has given us.”
To date the England team have raised over £2.2 million for charities including Together for short lives (formerly known as Children’s Hospices UK), WellChild, the Bobby Moore Fund for Cancer Research UK and the Professional Footballers Association charity initiatives. Their current charity partners are Help for Heroes and Cancer Research UK as well their own Outreach programme.
Last night (18 June), The Brewery hosted a special celebration for London Technology Week 2015.
As official venue partners for the week-long technology festival, The Brewery welcomed 110 event organisers, industry contributors and tech specialists to celebrate the hugely successful event, London Technology Week.
Held in the outdoor courtyard marquee, a semi-permanent venue space erected for the summer months, guests were welcomed with Pimm’s cocktails to enjoy the late evening sun. There was also time for networking and a spot of simulation tennis, courtesy of Pavegan Systems’ – the innovative game generates renewable energy.
After being ushered inside to the Queen Charlotte Room there were welcome toasts from Adrian Newton of UBM and Tracy Halliwell, Director of Business Tourism and Major Events at London & Partners.
Canapés included triple fried chips with charred fillet of beef, and béarnaise sauce; crispy chicken skin, rosemary scented mascarpone and pancetta sauce were served. Bowl foods included tempura cod, skin on crispy chips, crushed peas, tartar sauce and malt vinegar gel; chickpeas, fig, mint and cinnamon yoghurt, pomegranate and spinach salad with tamarind sauce.
Throughout the evening guests were encouraged to get technical; activities included a gamified Twitter Wall from The Brewery’s event tech partner Lumi Insight, Mash Machine allowed attendees to generate their own music, while Zappar showcased their app, which transformed everyday images into augmented reality.
Faye Loader, Head of Business Development at The Brewery said: “It has been great to support London Technology Week this year. Having so many influential and creative people in one place was a great opportunity to showcase everything The Brewery has to offer, especially after what has been a hugely successful and busy week of events. Innovative thinking is an asset to London, and something The Brewery thrives on. It is this way of thinking that has taken the capital to where it is today, arguably the most advanced global tech hub.”
London Technology Week comes before The Brewery hosts the next instalment of The Knowledge Guild on Wednesday 8 July, An Insight into Tech, Trust and Transformation.
Last night (11 August), The Brewery and food director Tom Gore, delivered a seven-course menu tasting for prospective new clients at the venue’s exclusive outdoor garden marquee.
Highlighting The Brewery’s catering offer, 70 guests including from Shell, Barclays, Unliever and EMAP enjoyed al fresco dining within The Brewery’s summer courtyard marquee.Transformed into an overgrown secret garden, the structure was decked with floral designs by Hybrid Flowers to create a mysterious and luxurious feel.
Food director Tom Gore, executive chef Steve Connell and new head chef Fernando Granzotto designed a seasonal taster menu which featured Clouds of Tomato; Mackerel with chickpeas and rhubarb; Ways of Pea – Pea mousse, pea purée, pea sorbet and pea shoots; Seared scallop with vanilla emulsion; Soda bread with whipped butter; Seared lamb with heritage tomatoes and goats curd; Coconut parfait, pineapple sorbet, spit roast pineapple, maple, toasted coconut, lime curd and meringue nibs.
Wines were matched to each dish, with Champagne on arrival and post-dinner espresso martinis served instead of coffee. A temporary kitchen was built in the octagon reception and dishes transported across the courtyard.
Simon Lockwood, creative director at The Brewery commented on the event’s success: “We’re fortunate as a venue to have such unique and diverse spaces, we are able to create individual landscapes and settings for numerous events. Last night was another unique production and catered event, these occasions allow us to showcase the great and good of events at The Brewery, and highlights what sets us apart from other venues.”
Tom Gore, The Brewery’s food director added: “I love creating new and exciting menus, whether it’s for a conference, one-off party or tasting event like last night, we have to work on our feet and be creative from one event to the next. This breed’s creativity, which the team at The Brewery has in abundance. We offer everything on-site for events and our fine-dining, seasonal, food combinations perfectly reflects The Brewery’s philosophies of quality, diversity and experience.”
This Summer we will be hosting exclusive screenings of The European Championships. We’ve put a fully inclusive package together that can be viewed by clicking below. Space is limited so give us a call now to reserve your date.
Last night (22 February) The Brewery and Speakers Corner presented the first in its new series of Knowledge Guild conferences at the Chiswell Street venue.
Compered by Mark Durden-Smith, the inspiring speaker session ‘Above and Beyond – Get going for 2016’ featured motivating guests Sir Clive Woodward, Bonita Norris and Lewis Pugh.
Sharing their incredible journeys from dreaming to achieving success, the 290 strong audience were treated to personal and professional stories of strength, leadership and teamwork. From Bonita’s journey to the summit of Mount Everest, Lewis’s fight for marine conservation and raising awareness through record-breaking swims, to Sir Clive Woodward’s philosophies for winning and creating high-performance teams across sporting and corporate worlds.
Guests took part in a Q&A session before joining the speakers for networking at a post event drinks reception, which included canapé and bowl food of triple fried chip with charred fillet of beef and béarnaise sauce; soft quail egg with cured salmon; crispy buttermilk chicken, bubble and squeak and lime gel; banana ice-cream, chocolate crumble and apple foam.
Knowledge Guild is a partnership between The Brewery and Speakers Corner, offering a mixture of world-class speakers and exceptional individuals discussing pertinent topics in a panel discussion.
Working in conjunction with Made Up we recently held the ICE Gaming afterparty for Playtech Software Ltd. Over 1,000 high profile guests attended this event which is a highlight of the gaming calendar and featured a set from acclaimed DJ Robin Schulz. We consulted with Playtech to create a bespoke food and cocktail menu which was served from a custom built bar and food stalls. Production across the venue, provided by Made Up, featured custom lighting with laser provision and operation, a stage set design with bespoke video content, an aerial performer truss and VIP areas.
Click below to see what went on behind the scenes.