Sustainable Events: Inside Our B Corp Dinner

A B Corp Celebration

We welcomed 20 guests, a mix of prospective clients and fellow B Corp organisations for an intimate seated dinner full of networking. The event began with sustainable welcome drinks using Roebuck Estates English sparkling wine. They are based is Sussex and a member of the Sustainable Wines of Great Britain Scheme. Our drinks follow the same ethos as our food utilising leftover fruits to create homemade cordials and dehydrating fruit skins for garnishes. These were served on Rotunda’s terrace overlooking Regent’s Canal, offering guests the chance to connect before taking their seats in the Gallery Room for a three-course dinner with carefully selected drink pairings.

Before the first course was served, our Head of Sustainability shared the story behind Green & Fortune’s journey to B Corp certification, exploring what the achievement means for our catering and the commitments that continue to shape the sustainable events we deliver.

Bringing Sustainable Events to Life

Every element of Shades of the Summer was carefully considered to demonstrate how sustainability can enhance the guest experience.

The dining table became a celebration of British seasonal produce, with a striking centrepiece created using seasonal fruit and vegetables supplied by Valimex, many of which also featured throughout the evening’s menu. More than just decoration, it became a talking point that connected guests with the ingredients. The wider table was styled in partnership with Options Greathire, creating an elegant setting.

Rather than providing a traditional menu, guests were invited to discover the story behind each course. Alongside every dish and paired drink, we included information about the cooking techniques, sustainability credentials and our trusted suppliers behind the menu. These keepsake menus were printed on seeded paper, allowing guests to take them home and plant them, giving the evening a legacy beyond the event itself.

A Menu Inspired by the Seasons

The evening’s menu was created by our B Corp catering partner, Green & Fortune, using seasonal British ingredients and cooking techniques that celebrate responsible sourcing.

The starter showcased field-to-fork cooking, a celebration of the humble British carrot and a showcase of whole-crop cooking and creativity. We served miso braised heritage carrot, carrot top chimichurri, rescued carrot skin crisp, puffed British quinoa, Graceburn soft cheese and candied seeds. The carrots are gently braised in miso to enhance their natural sweetness, while the trimmings are transformed into a smooth purée. The skins are crisped to add texture and the carrot tops become a vibrant chimichurri, ensuring every part of the crop is used with purpose. This dish highlights reduced waste, using every part of the carrot from the green stems to the skin – two bits which are usually thrown away.

Our main course celebrated lamb from Corneyside Farm, our own farm located in Northumberland. We served Corneyside Farm rump of lamb, Kentish broad beans, runner beans, Jersey Royal cake, grilled apricot and sticky lamb belly. Having our own farm ensures provenance, animal welfare and full traceability. This dish showcases nose-to-tail cooking. The lamb belly is an often-overlooked cut that reflects our whole-animal approach. Slowly braised and glazed to a rich, sticky finish, it demonstrates how exceptional flavour can come from underused cuts. Our stocks and sauces are made in-house from the whole carcass, ensuring every part is valued and helps reduce unnecessary waste.

To finish, guests enjoyed an interactive Eton Mess station featuring vegan meringues made from aquafaba – the cooking liquid from chickpeas that would otherwise be discarded. In a kitchen of our scale, chickpeas are used regularly across our menus. Rather than discarding the cooking liquid, we transform it into delicate vegan meringues. This simple yet innovative technique gives a second life to an ingredient that would otherwise go unused, creating a dessert that is both delicious and resourceful. Dessert was accompanied by a B Corp digestif and Black Lines cocktail trolley, providing a fitting finale to the evening.

Throughout the menu, sustainability wasn’t treated as an add-on – it was stirred into every course.

Looking Ahead

Shades of the Summer was more than a B Corp celebration for Green & Fortune; it was an opportunity to demonstrate how meaningful partnerships, thoughtful design and responsible sourcing come together to create exceptional sustainable events here at Kings Place Events.

The evening reinforced that sustainable events are about far more than reducing environmental impact. They’re about conscious decision-making at every stage of the guest journey.

Planning your own sustainable event? Our team can help you create an exceptional event while putting sustainability at its heart. Get in touch to discuss your ideas or explore our event spaces at Kings Place Events.