Join us behind the scenes at London’s best known luxury event caterer, as we look at some of the busiest months of the year:
April
By Word of Mouth kicked off the quarter with a stunning pre-wedding reception at The Wallace Collection. One of the highlights was the flower bar, at which our bartenders served up a curated selection of cocktails, including classic Margaritas, picantes, dirty Martinis, and Vesper Martinis. It was a truly memorable start to April.
We ventured to South Kensington to host our first dinner event in the Garden Kitchen at the Natural History Museum. We transformed the space using seasonal blooms and elegant pistachio green tablecloths, perfectly complementing the indoor/outdoor feel of the space. Guests enjoyed sous vide artichoke with parmesan, roasted poussin breast with confit leg, and a delightful London honey choux for pudding. We love using local produce wherever possible and our honey is produced from beehives placed across rooftops in London.
Some of our team were also lucky enough to attend a private viewing of The Face Magazine: Culture Shift exhibition at the National Portrait Gallery. It was a fantastic opportunity to catch up with friends across the catering industry whilst marvelling at images from the trail-blazing magazine that played a vital role in creating contemporary culture.
This Easter, instead of our usual BWoM Easter egg deliveries, we donated chocolate eggs to our charity partner, City Harvest London. 2025 marks five years of our collaboration with City Harvest, and we’re incredibly proud to support it’s mission to rescue food, people, and planet. The donated eggs were distributed to vulnerable communities throughout London in time for the long Easter weekend.
By Word of Mouth’s dish of the month:
BURRELLA & SPRING HERB TULIP
Jerusalem artichoke puree, baby leeks, artichoke soil, tenderstem, lovage oil, sweet potato croutons
May
This month was full of firsts and fresh experiences for the team.
We launched the very first episode of our new video series, Food for Thought, filmed at Saatchi Gallery. Chef Kieran kicked things off by sharing the inspiration behind one of our most beloved summer starters: Wye Valley asparagus with truffle hollandaise. A beautiful setting and an even better story to begin the series.
We also catered our first event in the newly unveiled Sainsbury Wing at the National Gallery – a sleek, contemporary space that offered a stunning backdrop for a sophisticated evening. On top of that, we had the pleasure of seeing the Goya to Impressionism exhibition for the first time at The Courtauld, adding a dose of cultural inspiration to our month.
Mid-month, we were at Somerset House, one of the most impressive spring-summer venues in central London. For this event, we took our culinary inspiration from Peruvian and South American cuisines, working in collaboration with a luxury hotel brand. The menu included sea bass ceviche with brazil nut leche de tigre, grilled corn & avocado tacos, and chilli beef empanadas with sweet potato & coriander.
We also had the pleasure of catering a highly creative and visually stunning wedding at the exquisite Two Temple Place, organised by event planner Angela Mugnai. It was a feast for the senses: swans graced the tables, fruit was artfully and decadently arranged, and the dim, moody lighting added a touch of old-world romance. Dancers from Bridgerton were also on hand to teach guests period dances bringing history (and the dance floor) to life!
As excitement built for Chelsea Flower Show, we were at Royal Hospital Chelsea delivering a spring canape reception. Guests enjoyed an array of hot and cold canapes along with delicious taster plates and sweet canapes. Every event that is hosted at this venue, helps fulfil their commitment to provide comradeship, care and recognition to the Chelsea Pensioners and the wider veteran community.
The week after, in amidst of an event packed week, our Head of Events was invited to a special lunch at Lavender Green’s King’s Road store to celebrate the Chelsea Flower Show. This show always symbolises the start of the summer season for By Word of Mouth and is a wonderful celebration of floral excellence.
By Word of Mouth’s dish of the month:
WYE VALLEY ASPARAGUS & TRUFFLE HOLLANDAISE
White asparagus, pickled beech mushrooms, lovage oil, brioche crumb
June
And just like that, we found ourselves in our busiest month of the year culminating in a record-breaking evening with five events happening simultaneously. These took place across some of the most renowned venues in London, including St Paul’s Cathedral, The National Gallery, the Royal Academy of Arts, and the Natural History Museum. It was a true showcase of our team’s dedication, seamless coordination, and unparalleled experience.
Kensington Palace featured heavily in our calendar this month, particularly The Orangery, where we returned several times for a series of spectacular events. One standout was a vibrant summer celebration whose exotic atmosphere was enhanced by elegant Raj Tents, gold mirrored food bars, fragrant tagines and colourful Hawaiian poke – an aesthetic and culinary contrast to Simon Lycett’s stunning floral arrangements.
Another memorable Orangery event was a quintessential summer garden party, brought to life with help from the amazing Sternberg Clarke. Entertainment included a lively New Orleans-style jazz band, an acrobatic juggling duo, stilt walkers, roaming magicians, digital caricaturists, and even living topiary figures. The space came alive with energy and joy, a perfect example of summer magic in full swing.
We wrapped up our time at the palace this month with a beautiful wedding. The day was a masterclass in elegance and love, executed with flawless attention to detail. One highlight included the breathtaking wedding cake by Hall of Cakes, whose attention to detail and exquisite sugar work were the work of an artist.
We were also at the V&A for the launch event for the new exhibition Design and Disability. The museum has become something of a second home to us this season, and we have loved working in the beautiful John Madejski Gardens on several occasions.
The team at By Word of Mouth is looking forward to what July, August and September has in store! Stay tuned for a review of the next busy quarter.
By Word of Mouth’s dish of the month:
STRAWBERRIES & CREAM
Strawberry mousse, cheesecake ice cream, strawberry & basil compote