Case study -Sheraton Grand relaunch

We were given a brief a couple of months ago as part of the re launch of the iconic Sheraton Park Lane, now beautifully upgraded to Sheraton Grand. This project was especially close to my heart as it was the first London venue I worked in as a chef fifteen years ago!

The hotel is just WOW now. The Palm Court and Ballroom especially. The 1920s theme chosen for the launch recalled the original hey day of the hotel.

The brief was to match the service with the party theme. Canapé trays needed to:

1) Highlight the new Sheraton Grand branding;

Suspension tray gold








2) Be memorable and spectacular;

gold canape tray








3) Compliment the colour scheme of the new event spaces;

Suspension Tray








4) Pair the canapés with specific drinks on the same tray, giving the guests a bite & drink the minute that they arrive.

Gold canape tray








After a visit to the hotel and discussions with the Executive Chef we set to work on the tray designs, building in each of the key style requirements. An extra consideration was that the trays needed to work with an on-theme vintage Champagne coupe. We asked them to send us a glass so that the coupes fitted perfectly before coming up with initial drawings.

Canape tray design

As part of a high profile rebranding the hotel’s logo had to be just right.

Canapé tray design

“Tina provided the Sheraton Grand with some specifically design canapé trays that held Coupe champagne glasses with pairing canapés on the same tray and all branded with the Sheraton Grand logo. This was planned and designed by Tina herself and these products made a huge impact with the guests and certainly raised the bar in terms of our presentations going forward.

Tina also designed canapé trays in conjunction with some perspex drinks trays light boxes doughnut holders and Mini Milk Bottle holders.

I can highly recommend Tina for her patience and her ability to match the theme and design of the Hotel spaces and at realistic prices. We also held the Grand opening of the Hotel after renovation and she themed one of the venues in tandem with an Italian market concept which was amazing.”

Executive chef Andrew Bennett MBE


Fast & furious 6 premier party

2013 was a very good year for me. You can tell – the blog ceased for 12 months!! Since the launch of the website I have been splitting my time between designing bespoke creations and hands on styling events. But it’s fun juggling both. I was even listed in Event magazine in the ‘Fab 50 newcomers’. Have a look here!

This event was one of the highlights in 2013. Working with Bubble food who have gone from strength to strength themselves over the last couple of years so when they ask me to assist with styling an event I know it’s going to be a fun one. This was to turn Somerset house into 6 food stalls in the court yard surrounded by the fast and furious cars straight from Leicester square.

It started with a tasting..

Italian buffet

Building in day light

Mexican food stall

Film Premier

And finishing with a sweetie bar

Sweetie station


Sushi Conveyor with a difference

This Yo Sushi style Conveyor belt turned into a ‘Blinis & Bellinis’ station for an event at The tower of London with Moving Venue.

See what the guests ate here. A sushi Conveyor belt is the last thing the guests expected to see in The Tower of London after a viewing of the Crown jewels and this is exactly why I love styling events with Moving Venue they don’t mind pushing the boundaries.

Sushi Conveyor

All ready for the espresso martini’s !! and the peach Bellinis

Sushi conveyor

Sushi conveyor

Blinis & Bellinis

In true Tapas style the guests had a mini bite on top of their glass. Except this time it was a bellini to wash down a Blini

Sushi conveyor

I hired the conveyor belt from the very same company that your local Yo! Sushi uses. I’ve wanted to do one for a while so i can now tick that box and will certainly do one again!

Supper Club fun

My Husband and I run a Supper Club from our home and with our combined talents (he’s a Executive head Chef) we have some fun with the food and styling. Supper Clubs or sometime called underground restaurants have really taken off in the last 12 months with people still really wanting to eat out but have less income in the current climate to go for the fine dining expensive meals. Lots of supper clubs provide entertainment along side the food but I think you’ll agree this is the entertainment…and possibly deserves a place in my design blog!



Mini Coconuts filled with home made coconut ice cream, Pina Colada and home made coconut bars
Mini Coconuts filled with home made coconut ice cream, Pina Colada and home made coconut bars
Coconut dessert
Coconut dessert

New materials

Aquamarine flocked plate

Flocking…Careful!! is my new favourite. Here it has transformed a tired old plate to a great talking point. It wouldn’t work well with food placed directly on to it so I got around that by adding a thin sheet of acrylic to the top. It is becoming so fashionable, now you have seen it once you will spot it everywhere. From coat hangers to picture frames to whole light fittings. It’s rich velvety feel makes it so tactile and can be matched with any pantone. I’ve added peacock feathers for an added richness.

The hub of the home

This table was created for me by one of my contacts. I go to them with all these weird and wonderful ideas and after a bit of head scratching they will create exactly what I have in my head..Genius.   This is a large table that seat 10 but as it’s clear Perspex it doesn’t overpower the room at all.

Vintage Weddings

Buy yourself some mismatching cups and saucers from a car boot sale and you have your first serving idea! I filled the cups with rose petals and salt and then we stuck savoury lollypops in them. I usually favour a minimalist look but have real fun with a Vintage look.