Deel at The British Museum: An Evening of Modern Opulence
Few places command presence like The British Museum, and for Deel’s VVIP dinner, it provided a setting unlike any other.
Thirty-five guests were welcomed into an intimate dining experience surrounded by centuries of history, the room softly lit with candlelight for a warm, ambient atmosphere. This was an evening of pure celebration - of people, place, and exceptional food.
The menu began with elegant canapés, think Calabrian nduja arancini, cod wrapped in filo with efo riro sauce, and delicate caviar tarts, setting the tone for what was to come. Dinner unfolded as a fine-dining experience that balanced indulgence and precision: seared scallops in champagne saffron soup, red prawn carpaccio, and beef fillet with crispy ox cheek, finished with a Komuntu chocolate dessert layered with passion fruit and Ethiopian pepper.
At the bar, Sip Social delivered two signature serves: Before the Deel, a violet and thyme sours garnished with edible branding, and After the Deel, a Calvados and oak moss cocktail theatrically poured over branded ice cubes and finished with bergamot essence.
An unforgettable evening in one of London’s most prestigious venues - refined, intimate, and seamlessly executed from start to finish.
The Menu
Canapés
Calabrian nduja arancini, chorizo crisp & lemon aioli
Cod in efo riro sauce, wrapped in filo pastry, basil mayo
Wild mushroom & walnut croquettes, truffle emulsion
Caviar tart, crème fraîche & yuzu-cured quail yolk
Amuse Bouche
Seared scallop, champagne & saffron soup
Vegan alt: Pickled beetroot taco, feta & black olive crumb
Starter
Red prawn carpaccio, tobiko, yuzu & vanilla dressing
Vegan alt: Whipped ricotta, heritage baby carrots & granola
Main Course
Lake District beef fillet, crispy ox cheek & potato rosti with beetroot & carrot emulsion
Vegan: ‘Painted’ butternut squash risotto with basil oil & vegan ricotta
Dessert
Komuntu chocolate, crispy cookie, passion fruit curd & Hwentia Ethiopian pepper
The Drinks
Cocktails
Before the Deel — Vodka, crème de violet, lemon, thyme syrup & cinnamon bitters
After the Deel — Calvados, green apple liqueur, oak moss syrup & bergamot essence
Mocktail
Violet & thyme sours with edible logo
Wines
Coates & Seely Brut
De Wetshof Estate Rhine Riesling
Haut-Médoc Les Allées de Cantemerle
Tokaji Aszú 5 Puttonyos
What our client said:
“Last night looked absolutely STUNNING!! Thank you so much, we have only had amazing feedback from our guests. Thanks again for all your help with the evening!!”
— Triana Fredriksson Jewell - Deel
"We were absolutely thrilled to be asked to bring Deel’s VIP reception and dinner to life, an opportunity that allowed us to combine creativity and culinary flair in equal measure. From the very first conversation, our client's brief was to create an experience that felt elevated yet effortless, where every detail spoke of thoughtful design and indulgent simplicity. Being given the reins to design the table settings of dreams was a joy, from bespoke placemats to working with our friends at Pinstripes and Peonies.
Our menu as always was built around using premium ingredients from a beautiful fillet steak to red prawn carpaccio, Sam nailed the brief from start to finish and our guests were truly wowed.
To work with Deel on such a meaningful evening was a delight. We’re so proud of the result!"
– Jay Burgesson-Carter, Founder of The Ripe Avocado