Ever wondered what London’s best known luxury event caterer gets up to during the summer season? Step behind the scenes with By Word of Mouth as we share some of the highlights from a memorable three months.
July
We began July with the 2025 Wimbledon Championships. This meant two weeks looking after VIP guest hospitality at a private venue just a ball throw away from the All England Club, something the team always looks forward to. Guests enjoyed a series of seasonal, elegant menus that focused on fresh, summer flavours, complete with tennis-themed canape trays designed by our creative team.
Continuing the al fresco theme, this time in central London, we transformed a leafy private park into a vibrant summer celebration, featuring live music, garden games, an ice cream tricycle, and a charming retro pizza van serving freshly baked slices. Our Fried Chicken Bar was also a highlight, with Korean fried chicken, kimchi slaw, and crisp fries (which guests loved)!
At the other end of the spectrum, we catered an unforgettable dinner planned by 2B UK beneath the spectacular dome of St Paul’s Cathedral. Guests enjoyed Isle of Wight tomatoes, pan-fried turbot, and smoked fillet of beef, before finishing with a quintessentially English strawberries and cream pudding. St Paul’s never fails to wow, and neither did the beautiful floral display by Lavender Green Flowers.
By Word of Mouth’s dish of the month:
ELDERFLOWER & WHITE PEACH CHEESECAKE
Champagne poached peaches, almond meringue, ruby peach sorbet
August
Traditionally a quieter month in the events world, August for By Word of Mouth was a time of creativity, innovation, and team connection. Our menu designer and chefs put the finishing touches to our new Autumn/Winter 2025 menu. With each canape, By Word of Mouth’s personality and food philosophy shine through. Some canapes you could have at your autumn/winter events include cold canapes such as the Pumpkin & Cardamom panna cotta, 9 months aged Manchego with paprika shortbread, and smoked chicken and cranberry (perfect for Christmas parties). For the hot canapes, choices include Jerusalem artichoke crostini, raclette arancini, slow cooked sous vide lamb or roasted ruby beet & smoked tofu tarte tatin.
We were thrilled to welcome the Evogro team into our kitchen to film a special series with one of our sous chefs, showcasing their hydroponic vertical farming system. This innovative technology not only supports our journey towards Net Zero by 2037, but also provides us with unique, flavour-packed micro herbs grown in our kitchens.
Meanwhile, our ‘Food for Thought’ video series continued with Executive Sous Chef David, who shared his passion for event catering whilst demonstrating the plating of Surrey beef with Pitchfork cheddar- and offering tips and tricks for cooking beef. Keep an eye out on social media for more BTS snippets, taking you to the heart of BWoM and showing more of what it takes to be the UK’s best luxury event caterer.
The month closed with our own By Word of Mouth summer party- a chance to unwind together and celebrate a triumphant summer season. We headed to Sussex for a day of competitive outdoor activities, including archery, blindfold driving, and go-karts, showing the impressive breadth of skills to be found across the whole BWoM team! In true BWoM tradition, this was followed by a relaxed evening back at the office with a barbecue, cocktail-making, and games.
By Word of Mouth’s dish of the month:
SOUS VIDE ARTICHOKE AND PARMESAN
Sous vide baby artichoke, whipped parmesan, shaved artichoke, lemon gel, verjuice dressing
September
September brought a return of the busy diary, starting with London Fashion Week. For the chic, post runway dinner for Erdem x Vogue at the British Museum, we created a caviar bar and canapes before serving Dorset crab with pickled apple, herb-crusted chicken, and a tiramisu mille-feuille to the VIP packed table of guests. At the Garden Museum, we provided the catering for the launch of Pandora’s new ‘Talisman Collection’, pairing substantial canapes, from beef sliders to truffled toasties with champagne, spicy margaritas, and a dramatic tiramisu tower.
Later in the month, we created an immersive dining experience at Queen’s House, Greenwich for the Italian tomato brand, Mutti. Every dish highlighted the brand’s story, culminating in the showstopping Pomodorino D’Oro- a gilded chocolate Mutti tin filled with hidden treats and topped with a Bloody Mary sorbet ‘tomato’.
We closed September at the beautiful Exton Park in the heart of the South Downs. We began the day with warm cheese scones and marmite butter before joining the harvest in the vineyard- learning more about Exton Park’s history and the journey from grape to glass. Guests then enjoyed an autumnal lunch, created by the BWoM chefs, overlooking the vineyards. The menu included Chalk Stream trout, Oakland Park venison loin and a pudding of warm lemon madeleines with Rosary goat’s cheese & blackberry mousse. Each course was paired perfectly with Exton Park wines: Rosé on arrival, Blanc de Noirs with the starter, red wine from their cellar with the main, and Demi Sec with pudding. This perfect day concluded with a tour of the site and sparkling wine on the terrace in the sun. This was very fitting way to say goodbye to the summer as we welcome autumn with open arms.
As the season turns colder, we are excited to see what the last three months of the year has in store at By Word of Mouth. Stay tuned for our review of the final quarter!
By Word of Mouth’s dish of the month:
MARMANDE TOMATO & RED ONION MARMALADE TARTE TATIN
Whipped burrella, tomato gel, avocado, scorched spring onion, shaved sous vide artichoke, ice compressed gem