Overview
A congress of surgeons wanted a closing dinner that felt like a reward, not a refuel. We styled one long candlelit room, printed a menu that read like autumn, and served three courses with a captain per twenty guests.
Services used: catering, venue dressing and film.
The challenge
Fine dining at congress speed
Two hundred and twenty covers, one kitchen pass, speeches between courses. We rehearsed the service like a stage show — plates landed in waves of forty, silent and simultaneous.
The approach
A menu that reads like autumn
Roast roots, orchard fruit, aged cheeses — sourced within a hundred miles and printed with the farms named. Dietary plates matched the menu course for course.
“Surgeons are hard to impress before dessert. Wildfig did it by the starter.”Congress Organiser
Related work
Closing your congress in style?
The Grand Supper package is this menu, bookable per guest — or ask for a bespoke gala quote.