From cocktail parties, to press days, awards dinners to corporate hospitality, Urban Caprice caters every type of event, pushing the boundaries with food design and execution with its contemporary and innovative approach to briefs
How did Urban Caprice start and what has been the evolution of the brand?
The Urban Caprice brand really has evolved over the last 21 years, from originally being known as Urban Productions, and then acquired by Caprice Holdings, and now being recognised as one of the leading event caterers in London. We love food and insist on using only the freshest ingredients from sources we know and trust. We offer a wide range of vegetarian, fish and meat dishes and each menu is put together with careful thought as to who will be eating it. Seasonality, the duration and nature of the event, guest numbers and guest profile are all taken into consideration.
We are also accredited to work in a number of unique venues throughout London, such as the Saatchi Gallery, Kensington Palace, the Natural History Museum and Tower of London. We are also able to work in many more including the V&A and Somerset House on a request basis.
We have two chefs from San Sebastian in the Basque country so incredible food is in their DNA
Above anything else we understand events – consistently delivering exceptional food through innovative menu creations and beautiful event design, ensuring the guest experience is second to none.
What makes you unique?
We have a contemporary and innovative approach to briefs, and push boundaries with food design and execution, which ultimately challenges client’s perceptions of what is possible with food in an event scenario.
In addition as part of Caprice Holdings, we have a great culinary heritage with restaurant brands such as The Ivy, Scott’s and Le Caprice, and we are able to recreate our famous restaurants in an event capacity. Collaborating with the restaurant chefs, offering signature dishes and a seamless service along with beautiful event styling, really does create a unique atmosphere for guests.
What is your style and where do you get your inspiration?
Urban Caprice’s style is a cross between modern European and Scandinavian. We have two chefs from San Sebastian in the Basque country so incredible food is in their DNA. Every dish that comes out of the kitchen is thought through from both a taste and design perspective, ensuring our menus truly are miniature works of art, but that can also be delivered on the event itself. One of our clients recently described our food as real. There’s a lot of style over substance in our industry where it seems more thought is given to the non-food element of the presentation and not enough given to what’s actually going on the plate.
Every dish that comes out of the kitchen is thought through from both a taste and design perspective, ensuring our menus truly are miniature works of art
Our chefs keep abreast of new restaurant openings in London and are encouraged to try new dishes and experiences in order to stretch their repertoire further. Of course we are also known for signature dishes from our restaurants with The Ivy shepherd’s pie and the J. Sheekey rock shrimp burger being the most requested.
Food trends come and go and tend to move in cycles much as fashion does. Seasonality is still important, as well as locally sourced, but adhering to this can be quite restrictive. For us quality of ingredients is paramount as this will come through in the flavour of the dish. We favour championing these ingredients and focus on delivering exceptional flavour rather than gimmicky presentation. Variety seems to be something that our clients want to offer their guests so there is a demand for food stations that offer wide variety of dishes to suit all tastes. Our clients also love a bit of theatre, so live food stations with chefs finishing off food in guest view is popular.
Do you have a typical client?
We are fortunate to have a really diverse client base, with clients from luxury brand, finance, property and charity sectors, as well as some lovely private clients. This naturally means our events are varied too as each client’s requirements are unique, whether its sourcing and branding bespoke cocktail glasses or creating innovative food bars.
One event you’d like to work on?
A multiple day wedding or birthday, somewhere beautiful, in the south of France perhaps, unlimited budget, and an open-minded client!
What next in 2016?
2016 is shaping up to be a great year for Urban Caprice. We’ve recently gained accredited supplier status with five new venues this year, including the Natural History Museum, Banqueting House and Hampton Court Palace, and we are hugely excited about working in these majestic venues. We’re also hoping to grow our venue portfolio with a further select few venues – fingers crossed! We’ve also relaunched our website – www.urbancaprice.co.uk, which is much more reflective of our brand and is packed full of imagery from our spring/ summer seasonal menus and recent events we have produced. All in all we have a very exciting year ahead of us!