Welcome to the first Life in Luxury Events blog of 2026. The year began exactly as we hoped it would – with creativity, collaboration and a calendar full of moments worth celebrating. From immersive historic settings to thoughtful sustainability initiatives and beautifully considered menus, the first quarter has set the tone for what promises to be an exciting year ahead!
January
We started the year as we meant to go on, with a Bridgerton inspired long table dinner at Banqueting House. Set within one of London’s most incredible historic spaces, the event transported guests straight into the Regency era, combining theatrical styling with elegant seasonal food.
That event also provided the backdrop for filming Episode 5 of our Food for Thought series, where we went behind the scenes with Junior Sous Chef Daniel, to explore one of our most loved autumn/winter dishes: delica pumpkin & sage agnolotti. It was a chance to shine a light on the craft, care and creativity that goes into developing guest favourites.
January also gave us the opportunity to reflect properly and reconnect as a team. Our belated Christmas party began with a morning spent looking back on 2025 before a Greek food truck arrived at the office for lunch – a welcome surprise! We then headed to Waterloo for an afternoon filled with immersive games, pétanque in South Bank and good food before ending the evening at the pub with sweeping views across London. Watching the lights come up around St Paul’s was a quiet reminder of just how lucky we are to work in such extraordinary locations.
Sustainability remained a key focus as we hosted our annual Carbon Awareness Day, welcoming PK Whalen from Positive Planet back to speak with our team and venue partners about the steps we can take as an industry to reduce our environmental impact. Our ongoing partnership with Positive Planet continues to shape our journey towards Net Zero.
We ended the month volunteering with City Harvest at their satellite hub in New Covent Garden Market. Sorting surplus produce destined for community projects across London was a powerful way to start the year, and we were incredibly proud that our combined efforts resulted in 6.5 tonnes of food rescued, 14,851 meals delivered and 16.2 tonnes of greenhouse gas emissions prevented.
By Word of Mouth’s dish of the month:
MATCHA CRUSTED SALMON MOSAIC
Smoked oyster emulsion, pickled cucumber, watermelon radish, coriander oil
February
February began with a spring/summer menu photoshoot, beautifully captured by Fraser Shot. The shoot marked an exciting moment as we introduced some of the forthcoming season’s dishes – fresh, vibrant and designed with warmer months in mind.
Creativity took centre stage once again as we planned and catered an event at the National Portrait Gallery, inspired by Lucian Freud: Drawing into Painting. Drawing from the artist’s intensely observed portraits, the event embraced a refined, understated aesthetic. At the Artist’s Bar, guests enjoyed a selection of carefully considered small plates, including chalk stream trout ceviche, fig and Tropea onion, and Surrey beef tartare with porcini mushroom aioli.
One of the most anticipated dates in the calendar followed: our company tasting of the new season’s canapes. Months of testing and refinement culminated in a day of tasting together as a team, ensuring every canape reflects the skill, creativity and attention to detail that define our food. It also helps the planners gain a deeper understanding of what they will be serving at their events this spring/summer!
We closed the month with an event themed The Gilded Garden – a concept that continues to grow in popularity. Rich golds, deep greens and whimsical botanical details created a setting that felt both opulent and playful, bringing the theme to life in a way that felt fresh and immersive.
By Word of Mouth’s dish of the month:
SOUS VIDE DUCK AND PLUMS
Toasted szechuan crumb, plum & star anise gel, potato fondant, buttered spinach, roasted swede
March
The last month of the quarter was a busy one indeed filled with a plethora of exciting events.
March opened with a candlelit tour of Sir John Soane’s Museum, offering an intimate insight into the building’s layered history and unique character. Experiences like this allow us to fully immerse ourselves in our venues, so we can confidently and creatively bring them to life for our clients. This depth of understanding set the tone for the Condé Nast x LAIKA Studios event, where the venue became the perfect backdrop for a Coraline-inspired concept. We designed a bespoke pudding featuring button eyes – a subtle nod to the seductive allure of the ‘Other World’, where desires are fulfilled at a sinister cost. Finished with a soft peach exterior and dark chocolate buttons, the pudding appeared understated at first glance. Cut into, it revealed a vibrant, brightly coloured centre, bursting with bold flavours and unexpected contrast.
Another highlight was an elegant reception we organised at the National Gallery. Our design for this event drew directly from the artwork within the Yves Saint Laurent Room, home to masterpieces by Rubens. Translating the richness and classical composition of the paintings into the design, we created a lavish cheese and pudding bar styled as a living still-life. Cascading grapes, jewel-toned pomegranates and ripe figs were layered throughout the display, adding depth, texture and visual drama – an art led moment that seamlessly echoed the gallery’s refined surroundings.
We also took time to mark International Women’s Day, inviting the team to share baby photos and reflect on how far we have all come. It was a joyful, personal moment and a reminder of the strength, talent and individuality that makes our team what it is.
By Word of Mouth’s dish of the month:
BANOFFEE CHOUX
Dulcey whipped ganache, chocolate gavotte tuile, spiced rum, caramelised banana compote
As the year continues to unfold, the first quarter has already delivered so many moments to be proud of. With creativity, collaboration and curiosity at the heart of everything we do, we’re excited to see what the months ahead have in store.