“Under the Sea” at the Natural History Museum
The Natural History Museum played host to 300 guests for an extraordinary “Under the Sea” themed corporate dinner, transforming one of London’s most iconic cultural spaces into a shimmering aquatic world for one unforgettable evening. Set across two storied galleries, a lively reception in the atmospheric Dinosaurs Hall, followed by a dramatic reveal in the majestic Hintze Hall, the event brought together creativity and spectacle on an impressive scale.
Rocket was delighted to curate the food and service for the evening, collaborating with Event Concept, Velvet Living, Veevers Carter, and Drinks Fusion to create a fully immersive journey beneath the waves. From the first canapé to the final cocktail, the night blended refined hospitality with imaginative storytelling to deliver a standout experience at one of the city’s most celebrated venues.
Welcome Reception
Guests arrived in the Dinosaurs Hall, where towering dino skeletons and curated lighting set an elegant yet playful backdrop for the evening. Circulating trays of Rocket’s signature canapés — delicate Dorset crab tarts, crispy pork belly with Forelle pears, and salt cod croquettes with red pepper aioli — offered a flavour-rich beginning to the night. Champagne and wine flowed as guests explored the gallery, enjoying the unique thrill of starting their evening among the museum’s ancient giants.
As the reception drew to a close, guests were invited to walk through the Dinosaur Gallery, building anticipation as they made their way toward the evening’s main reveal.
The Reveal & Dining Experience
As the clock struck 8pm, the doors to Hintze Hall opened to unveil a breathtaking transformation. Once familiar as the museum’s grand central space, the hall had been submerged into an enchanting underwater world. Deep blue tablecloths, pools of green and blue lighting, and sweeping ripple projections washed across the space like shifting tides.
At the heart of the hall stood a spectacular bespoke bar, designed by Event Concept — a glowing centrepiece of shell motifs, sculptural lighting, and marine-inspired detailing that instantly anchored the underwater narrative. Around the room, Veevers Carter’s floral artistry brought the theme to life: red coral-inspired installations, abundant green and blue table arrangements, and two dramatic floral displays flanking the grand staircase created an atmosphere of richness and depth.
Rocket’s culinary team created a refined three-course menu rooted in flavour, seasonality, and elegance. The dinner opened with a striking plate of bluefin tuna paired with red pepper emulsion, winter carrot escabeche, and chanterelle mushrooms — a vibrant play of colour and texture.
For the main course, Herdwick lamb was served two ways, with roast loin and braised belly accompanied by potato terrine and black garlic, showcasing a deeply comforting autumnal profile.
During dinner, bespoke cocktails by Drinks Fusion were introduced — The Forager’s Margarita, Nordic Espresso Martini, and the Autumn Leaf Gimlet — adding an additional layer of craft to the guest experience.
Dessert & Late Evening
For dessert, a luxurious roaming cheese trolley offered an indulgent selection of continental cheeses, chutneys, fruits, and biscuits. Adjacent to the cocktail bar, a themed dessert stall provided a playful, interactive finale. Conceived as an extension of the underwater setting, it featured ‘oyster’ macarons displayed on clam shells (in winter berry, chocolate orange, and coffee & Baileys flavours), pistachio madeleines, hazelnut praline choux buns, and an array of miniature sweets.
Following the meal, the evening shifted seamlessly into a more festive mood. Guests enjoyed a free-flowing bar featuring Drinks Fusion’s cocktails, accompanied by music as the hall glowed with oceanic light well into the night.
A Standout Moment of the Season
As one of Rocket’s highlighted events of the autumn season, the night served as a preview of the energy and celebration to come in the months approaching Christmas. Beyond the scale and spectacle, it was the collaboration between teams — creative, production, culinary, and service — that ensured the event delivered beyond expectation.
The client’s feedback captured the impact best:
“Firstly, I want to extend my sincere thanks to you all for your support and collaboration over the past year. Nothing has ever been too much trouble, from last minute requests to changing concepts – you have been there every step of the way. Onsite, the operation has been among the most polished and impressive I’ve seen to date. The room looked spectacular, the food was delicious, and, most importantly, the partners and the clients have had nothing but 10/10 feedback. As always, you have all been such a pleasure to work with and you will always be my go-to suppliers.”
This “Under the Sea” dinner at the Natural History Museum demonstrated Rocket’s ability to transform remarkable spaces into immersive worlds, delivering hospitality that feels as effortless as it is unforgettable.