A Spanish tapas lunch in the heart of London

At the beginning of June, we were delighted to be asked to create a Spanish tapas and paella lunch to help launch 15 King Street, a new corporate office space in central London. Working alongside the prestigious private wine club, 67 Pall Mall, and the ever inventive and delicious cheesemongers, Paxton & Whitfield, we created a spread of Spanish tapas and Spanish inspired salads. We wanted to keep the tapas flavours traditional (no Spanish tapas lunch is complete without Patatas Bravas or plenty of chorizo), but being an afternoon event, and paired with paella, we were conscious they shouldn’t be too heavy. The results were a mixture of traditional Spanish tapas flavours – cue Patatas Bravas, smoky chicken skewers and anchovy butter – but with a focus on balancing these with lighter, smaller options, including refreshing gazpacho shots, crisp salads, and lightly char-grilled vegetables.

The day was warm and the sun shone in through the windows showing off the venue in all its glory, while a huge paella cooking inside the office gave off a delicious aroma of spices and saffron. 60 surveyors passed through the building stopping for lunch across the afternoon, we kept the salads topped up and the hot food coming as they mingled, ate and enjoyed the space. Themed events are always fun and it was a delight to work with everyone involved. Please do get in touch if you’d like more information about how we can help with private and corporate catering.

  • Spanish Tapas Chorizo Skewers
  • Spanish Tapas Gazpacho shots
  • Spanish Tapas Chorizo Skewers and Flowers
  • Spanish Tapas olives and salads
  • Spanish Paella
  • Spanish tapas pan con tomate
  • Parsons Creative Food waitress
  • Fresh salad
  • Scotch eggs
  • Spanish salad spread
  • Tables laid
  • Fresh tomatoes
  • Parsons Creative Food waiter
  • Wine glasses
  • Red wine


Recipe: Roast Butternut Squash and Carrot Soup

For our first ever blog post we would like to share with you one of our favourite winter warmer recipes! Spring may be on the way but we’re still feeling a bit chilly here in London and this delicious roast vegetable soup definitely hits the spot. It’s really simple to make, so why not give it a try? If you do then share a picture with us on Instagram using the tag @parsonscreative.

Roast Butternut Squash and Carrot Soup:

Serves 4


  • 1 whole butternut squash, peeled, de-seeded and chopped into 2cm cubes
  • 2/3 carrots, peeled and roughly chopped
  • few sprigs of thyme, chopped
  • 1 white onion, finely diced
  • 1 clove garlic, crushed
  • olive oil
  • small knob of butter
  • 1.5L hot chicken/vegetable stock
  • dash of cream 
  • salt and pepper

Firstly pre-heat the oven to 200°c. Line a roasting tray with baking parchment and evenly spread out your chopped vegetables. Pour a splash of olive oil over the vegetables and sprinkle on the thyme and a good pinch of salt. Roast in the oven for approximately 25 minutes or until coloured.

Next, using a medium sized saucepan, sweat the onion in olive oil and a little bit of butter on a medium heat for a few minutes. When it starts to soften add the garlic, then shortly after add the roasted vegetables. Stir around for a few minutes before adding the stock. Make sure that the stock completely covers all of the vegetables. Bring to the boil then turn down the heat to simmer, and place a lid on the pan.

Cook until the vegetables are very soft, then blend until smooth using a hand blender, adding more liquid if necessary. Finally add a dash of cream and salt and pepper to season the soup. Best enjoyed with a big wedge of soft bread on a chilly day!

Healthy Tip: For a healthier version, omit the butter and add a little olive oil instead of the cream whilst you are blending the soup.