Taking place at London’s Farmiloe Building in Clerkenwell, the awards were attended by over 600 hotel, restaurant and bar notaries, who enjoyed Levy Restaurants array of innovative canapés throughout the evening.
Created by Levy Restaurants leading chefs, the event menu of ‘cube canapés’ featured ‘braised shin of beef, horseradish mousseline and parsnip crisp’, ‘smoked halibut and nori sushi’ and ‘truffle and mascarpone arancini, pea tendrils and nut-free pesto’. Sister company and event specialists Payne and Gunter provided front of house service.
As headline sponsors of the event, Levy Restaurants curated one of five boxes, marking the event’s five-year anniversary, in collaboration with designer Nicholas Alexander as part of the Award’s Box Project. Each of the five boxes at the ceremony were constructed using materials supplied by previous winners.
The Levy Restaurants box, which was the focal point of the awards ceremony, centred around food cubes which created a theatrical platform for the chefs to devise the canapés. Surrounding the food cubes were a series of smaller structures acting as areas for guests to socialise and watch the chefs in action.
Marco Rebora, founder of the Restaurant and Bar Design awards, said of Levy Restaurants involvement: “The 2013 awards were a great success, with the Box Project showcasing outstanding creativity. Levy Restaurants provided the 675 strong guest list with pioneering canapés throughout the evening and helped ensure the event was truly memorable.”
Levy Restaurants has won multiple awards for its design concepts and works with a wide range of clients from The O2 Arena to the National Railway Museum, Twickenham Stadium to Liberty in London, and Chelsea Football Club to the SECC in Scotland. Every venue has differing demographics and business needs, which Levy Restaurants creates individually tailored concepts for, focusing not only on the food and drink, but the local suppliers used, and customer service, all backed by a design led ethos.