A Bespoke Culinary Collaboration at One Marylebone

At Rocket, few things delight us more than creating unforgettable experiences for our clients. Recently, we had the privilege of curating an extraordinary 70th birthday celebration at London’s historic One Marylebone. A night of unparalleled elegance, indulgence, and celebration, made even more extraordinary with a bespoke three-course menu —  with every course designed by a Michelin-starred chef, each contributing their signature style and expertise, a collaboration marking an incredible first for us.

The Venue

One Marylebone provided the perfect backdrop for this opulent occasion. Known for its stunning neoclassical architecture and soaring interiors, the space was transformed into a vision of timeless elegance. Our design featured a rich palette of gold accents, deep reds, and forest greens, creating a warm yet regal atmosphere.

The floral arrangements, crafted by London-based florist Amelia Cornish, stole the show with their bold beauty.  A mix of crimson roses and delicate poppies brought vibrancy to the tables, while green foliage added texture and depth. The lighting and production, seamlessly handled by Wise Productions, elevated the venue further with soft, ambient lighting. Meanwhile, live music ensured that the room felt alive throughout the evening.

Canapés & Drinks

As guests arrived on a crisp November evening, they were welcomed with an impeccable drinks and canapé reception. Signature Rocket canapés celebrated both the season and our culinary expertise. Guests savoured delicious morsels of our Chicken Coronation Cannelloni, parmesan truffle potato crisps, mini smoked haddock fish pies, and aubergine char siu. The canapés were elegantly presented on classic Rocket trays, setting the tone for the delicious journey ahead.

The drinks selection was equally remarkable. Guests indulged in fine wines handpicked from the client’s private collection, including a 1996 Château Talbot en Magnum, specially released from the Château for this occasion. The collection also featured a rare 1954 Henriques & Henriques Malvasia, a vintage treasure that left wine enthusiasts in awe.

To complement the wines, Drinks Fusion crafted bespoke cocktails designed exclusively for the event. One highlight of the evening was the Woodland Old-Fashioned, a creative twist on the classic cocktail featuring bourbon infused with shiitake and hen of the woods mushrooms, homemade cherry plum liqueur, and woodland bitters, finished with dramatic alder wood smoke. Another standout was the Spiced Orange & Espresso Cocktail, a vibrant variation of the Espresso Martini made with aged rum, orange, Italian amaro, cold-brew Arabica coffee, date syrup, and winter spices.

The Dinner

By 8pm, guests were invited to their seats. The dining tables, draped in luxurious deep red linens from Just for Linen and adorned with Maison Margaux’s finest crockery, radiated sophistication.

The three-course dinner was a culinary masterpiece, created in collaboration with three celebrated chefs who are close friends of the celebrant. The starter, created by Two Michelin Star chef Nathan Outlaw, featured a succulent monkfish dish served with clotted cream and peppercorn sauce, accompanied by tender braised leeks.

For the main course, chef One Michelin Star chef Paul Ainsworth presented a decadent Denver of Moorland Beef, beautifully paired with vichy carrot, truffled pomme anna, and Likouala pepper Bordelaise.

To round off the meal, Michelin-trained celebrity chef Lenny Carr-Roberts delighted guests with his custard tart, served alongside a refreshing raspberry sorbet, leaving everyone with a sweet and lasting impression.

The Salumeria

The evening’s culinary delights continued long after the main meal. Guests were treated to a British cheese tower, featuring premium selections such as Montgomery Cheddar, Spenwood, and Wigmore. These were paired with fine crackers and St. Cross Mill Quince, offering a traditional yet indulgent experience.

Later in the evening, the grand Salumeria station opened, offering an impressive spread of Italian cold cuts, including prosciutto, capocollo, salsiccia, and salami. Adding an interactive element, an on-site pasta chef prepared fresh pasta dishes on demand, allowing guests to personalize their plates with freshly made sauces and ingredients.

A Thank You from the Client

As the night drew to a close, the client shared heartfelt gratitude:

“What a fabulous party! Everything was perfect—the way the venue was prepared, the food, the drinks, the staff, the music. I cannot think of anything we could improve.”