Another quarter has come to a close and what a quarter it has been. From milestone moments within the business to an extraordinary run of events, April, May and June have been full of celebration, and hard work from the whole BWoM team.
We begin with a very warm welcome to Jack Franklin, who joins By Word of Mouth as Managing Director. Jack brings with him a wealth of experience across hospitality, venues and events, including time spent at the Roundhouse, Abbey Road Studios and, most recently, as Director of Operations for Spectra DMC. As Jack steps into this new chapter, Rick Perry moves into the role of Chair – a richly deserved appointment after nearly three decades with BWoM. We look ahead to the next stage of our journey, building on four decades at the forefront of luxury events!
April
April brought an important milestone for the business, as By Word of Mouth became a Certified B Corporation. This is something we are incredibly proud of and reflects the values that sit behind the work we do every day. For us, it represents the care taken behind the scenes: how we support our people, work with our partners and make thoughtful decisions for the long term. It is not the end of the journey, but an important framework that will continue to guide how we grow. A special thank you goes to Matt for leading us through the process. If you would like to learn more about our B Corp journey, check out our blog: Becoming B Corp: Behind the Scenes.
This Easter, we continued our tradition of supporting our charity partner, City Harvest, by donating Easter eggs to help bring a little joy to vulnerable communities across London. It was a simple gesture, but one that felt especially meaningful at a time centred around generosity and togetherness.
We also marked Earth Day on the 22nd April with a collaboration with Evo Gro. Chef Kiaran created a beautiful starter, aptly named “summer garden”, showcasing the ways in which thoughtful ingredients and sustainable innovation can come together on the plate.
By Word of Mouths dish of the month:
WYE VALLEY ASPARAGUS AND BURFORD BROWN
Salted egg yolk, potato aioli, truffled egg whites, toasted brioche
May
May was a busy and brilliant month for events, with celebrations taking place across private residences and landmark London venues including the National Gallery, St Paul’s Cathedral, Sir John Soane’s Museum and Kew Gardens.
One highlight was catering an event for Conde Nast’s The World of Interiors at Sir John Soane’s Museum, celebrating the launch of Laika: The Magic Behind a Stop-Motion Dream Factory, the new Rizzoli publication. The setting could not have been more fitting: wonderfully whimsical, richly detailed and full of character. Guests enjoyed a seasonal menu featuring fig and shallot tarte tatin with whipped Rosary goat’s cheese, miso-glazed fillet of cod and a show-stopping finale inspired by Coraline. The World of Interiors published a lovely article about the evening. Read more here: Night At The Museum.
We were also at Kew Gardens for a gorgeous long-table event, where a palette of soft yellows and whites sat beautifully against the lush greenery of the Temperate House. It was one of those settings where the surroundings do so much of the work, creating an atmosphere that felt fresh, elegant and wonderfully seasonal.
St Paul’s Cathedral hosted us more than once during May, with events taking place both in the crypt and on the cathedral floor. The dinner on the cathedral floor was particularly special. From the atmosphere of the space itself to the exquisite florals by Simon Lycett and gold dining tables that reflected the grandeur of the ceiling above, every detail came together to create an evening that felt sophisticated, dramatic and truly memorable. In the Crypt a couple of days later, we were proud to support a charity auction for Maggie’s, raising money for an incredibly important and inspiring cause.
It was also wonderful to return to the Royal Observatory at Royal Museums Greenwich for the first time in a while following reconstruction work. It is such a fascinating venue to work in and, like so many of London’s unique spaces, one with a rich history that always becomes part of the guest experience.
To close the month, we hosted a Supper in the Sun at the BWoM HQ with a menu that celebrated the season from start to finish. Guests enjoyed delicious canapes including Dorset crab and lentil and coriander falafel, followed by elegant table snacks such as caviar and chips and the cheesemaker’s special gougere topped with a cloud of parmesan. To start, there was poached lobster tail and ravioli, followed by spring lamb for the main course. For pudding, a Kent strawberry coupe was served with warm London honey madeleines – a beautiful finale to a menu designed for long, golden evenings. A special shoutout to Social Kitchen for the gorgeous and very chic tableware.
By Word of Mouths dish of the month:
LOIN OF SPRING LAMB
Fenland asparagus, Jersey Royals, spring peas, pea dust, herb jus
June
June saw the return of some of our favourite annual events, each one feeling bigger and better than ever. From events during Royal Ascot and the Wimbledon Championships to a celebration for Associated British Ports at the V&A South Kensington, it was a month full of fabulous events. The V&A event for AB ports kick started June perfectly as it embraced a ‘floral meadow’ theme, with Lavender Green creating beautiful paper flowers that towered above guests and brought a sense of theatre to the space.
We were also back at Kew Gardens for the wedding of Fionn and Emily. There is something truly magical about seeing long tables set beneath the glasshouse roof of the Temperate House, especially when captured from above. It is one of those views that never loses its impact.
New venues also featured this month, including the incredible Jewel Tower in Westminster – a remarkable English Heritage site and a very special setting to bring an event to life.
One particularly memorable back-to-back event series began with a summer gala at Kensington Palace, held in the Orangery. It was the epitome of a BWoM summer celebration: beautiful food, thirst-quenching cocktails, imaginative canape trays and captivating entertainment, all set within a glorious historic venue. A definite highlight was the birds of prey, brought to life with the help of our friends at Sternberg Clarke. The following day, we headed to The River Terrace at Somerset House for an exciting mini festival. Guests enjoyed summer cocktails, from Aperol Spritz to Pimm’s, alongside canapes including beef and black bean empanadas, cayenne-spiced chicken and citrus-crusted sea bass.
Another standout moment came at the Serpentine, where we catered an al fresco event in the pavilion for Qatar Museums. It was especially exciting to work within this year’s structure, LANZA. Planned by our friends at Golborne Collection, the afternoon centred around beautifully curated picnic hampers, Raseef Regag from the food bars and sandwiches including labneh, cucumber and sukkari dates on focaccia.
After a particularly busy week, the team was also treated to a Mexican food truck for lunch on the 22nd – a lovely gesture and a very welcome moment to pause and enjoy a moment together.
We then headed to Stratford for our first event at the V&A East Storehouse, in support of the Tessa Jowell Foundation. It was a beautiful event for an incredible charity, and a brilliant opportunity to work in such an exciting new cultural space. Our BTS reel on Instagram shares more about what it is like to work in a brand-new venue, with senior planner Hugo offering an insight from the event floor.
There are so many more events we could mention, but this would quickly turn into a dissertation! So, it feels only right to end on a true high: an extraordinary Tudor-themed celebration at Hampton Court Palace.
From the moment guests arrived, the experience was completely transporting. Magnificent steeds greeted guests at the front gate before they walked down a red carpet designed by Wise Productions, setting the tone for the evening ahead. The Privy Garden offered a wonderful setting for a drinks reception, before guests moved through to the Great Hall for dinner. Three long tables, decadently designed by Pinstripes and Peonies, were dressed with cascading fruit, gold urns and extravagant floral displays. Tudor actors, including Henry VIII himself, roamed the halls, while the evening closed with a drone show and a spectacular display of fireworks.
It was a theme perfectly suited to a palace so deeply steeped in English history and heritage. More than that, it was a reminder of just how special our work can be and how rewarding it is to play a part in creating moments that guests will remember.
The success of this quarter is down to everyone at By Word of Mouth. Every single person in the BWoM team helps bring these incredible events to life: from our chefs, event planners and operations team to the creative team, back of house and staffing department. This quarter has been a brilliant example of what can be achieved when so many talented people come together!
By Word of Mouths dish of the month:
STRAWBERRY & BASIL CHOUX
Sable breton, basil chantilly, aloe vera jelly, strawberry & elderflower sorbet
Photo Credits:
Photo 7&8: Sofi Adams
Photo 11&12: Ollie Baines