The Ripe Avocado

A beautiful table can completely transform a space - and this one in The Colonnade at Syon Park is a pretty lovely example. ✨

With ELH Weddings bringing the wider creative vision together, the tablescape combined a soft pastel blue Duveen tablecloth with delicate pink florals, a colour beautifully echoed through the water glasses.

Lightly sparkling gold chargers and crystal w**e glasses added texture and a touch of glamour, while leafy parlour palms brought natural movement to the space. 🪴

The result is elegant without feeling overworked - intimate, inviting and ready for a very special occasion. Exactly the kind of table we’d happily pull up a chair to.

Dream team:
Wedding Planner ELH Weddings | Bespoke Weddings & Events
Photographer Kay l London Wedding Photographer
Venue Syon Park
Florist Love Flowers
Tableware & Hire Options Greathire
Stationery Rachel | Rose Ink Design | Luxury Wedding Stationer
Chandeliers Crescent Moon
Cocktails Sip Social | Cocktails for Events
Bridal Gown & Veil The Boutique & Co
Make-up Make up by Justine Herat • Bridal make up artist
Jewellery Jewellery That Turns Heads
Hair Emma Toovey
Models ellen fay | model IVAN

A little VIP hospitality, served the TRA way. ✨

We loved partnering with Freemans Event Partners on this beautifully executed guest experience - from the first canapé to the final petit four, every detail was designed to feel effortless.

On the menu? Canapés included Calabrian nduja arancini, Gressingham duck with kimchi and harissa, Prawn toast with Ghanaian sh*to cream and Smoked aubergine with suya-spiced coconut yoghurt. 🌶️

Then came starters of Cured salmon mosaic, nori, trout caviar, ponzu and wasabi infused gel, or Whipped vegan ricotta, maple miso glazed baby carrots, furikake seeds, spiced granola, dill oil, followed by main, Lake District beef fillet, Swiss chard, crispy ox cheek and potato rosti with beetroot and carrot emulsion.

And to finish: Light coffee cream, caramel, dulcey chocolate crunchy, Amarula ganache, gooey brownie and caramel tuille. 🍫

Great food, impeccable service, impeccable timing and a brilliant team behind it all.
Because when it comes to VIP hospitality, the details matter. And we rather like getting them right. 😉

Another fantastic collaboration with Freemans Event Partners. 🥂

Freemans Event Partners
Sip Social | Cocktails for Events
Options Greathire
The Makers Photography + Film

Black History Month feels particularly meaningful to us at The Ripe Avocado. As a proudly Black-owned business, creating food and experiences that celebrate culture, heritage and representation is woven into who we are.

So, as we mark the start of this year’s Black History Month, we’re looking back at a very special evening with Willkie Farr & Gallagher.

Their London offices became a space for Black creativity, culture and conversation, bringing together clients, colleagues, artists and curators for an evening of guided tours, panel discussions and powerful performances from Tyreis Holder and Othello De’Souza-Hartley, with tours led by Levi Naidu Mitchell and Tonye Ekine.

And, of course, there was food.

We created a menu that brought together our founders’ West African heritage with flavours and ingredients from across the globe - including plantain crisps with mango, pineapple and Scotch bonnet, banana leaf baked sea bass with jerk black bean sauce and shredded chilli, and sweet potato brownie made with Komuntu chocolate.

It was the kind of event we love being part of - where food isn’t simply something to serve, but another way to tell stories, celebrate identity and bring people together.

We’re incredibly proud of the part we played in such a thoughtful celebration of Black culture and creativity. And we can’t wait to head back to Willkie Farr & Gallagher for this year’s celebration. 🖤

Later this month, we’ll also be sitting down with our founder, Jay, to hear what Black History Month means to him, and why celebrating Black stories, heritage and representation is so important to The Ripe Avocado.

Here’s to another month of recognising, celebrating and making space for Black voices, stories and creativity.

Waste not, want not... especially when there’s great food involved. 🥑♻️

For our chefs, reducing food waste starts way before service. When we develop a menu, we’re always thinking about how we can get more from our ingredients, repurpose surplus and give things a second life.

Our new Autumn/Winter menu was created with exactly that in mind - because sustainability and seriously good food should go hand in hand. We can’t wait to share more on that very soon.

Today, on International Day of Awareness of Food Loss and Waste, we’re celebrating what happens when chefs think a little differently. 🌱

Want to know more? Talk to our team.


Ruby Linton | Hospitality Photographer and Videographer | London

🎄Christmas planning season has officially entered the building.

This is the time of year when we start turning festive briefs into full-blown extravaganzas - from menus and styling to entertainment, atmosphere and all those little details that make guests say wow. ✨

And there’s no one way to do Christmas…

Maybe you want traditional and timeless.

Maybe you want big energy and plenty of sparkle.

Maybe you want modern with a twist.

Or maybe you want to throw the rulebook out entirely. 👀

Think Jurassic Park meets Bridgerton. The Odyssey meets Rivals.

Whatever your vision, we’ll work with you to create a Christmas celebration that feels completely your own - and gives your guests something to talk about long after the last glass is raised. 🥂

Got a festive brief brewing?🧑🏽‍🎄🤶🏽🎅🏽 Talk to our team and let’s start making it happen.

Three starters. Three very different takes.

And, judging by how quickly they’ve been disappearing, three very popular choices. 👀✨

🐟 Wild bass ceviche
Vanilla, yuzu, grapefruit & grains of Selim - an aromatic African spice with a musky, peppery flavour that brings something seriously distinctive to the dish.

🌱 Red radish carpaccio
Manchego cream, quince & a little TRA twist - a chin chin crumb bringing crunch and a subtle nod to West African flavours.

🍍 Smoked chicken
Pineapple, mango & crispy chicken skin sauce. Smoky, sweet, crunchy and very, very moreish.

Different ingredients, varied influences, same mission: food that gives guests something to talk about. 🥑

Planning your next event? Let’s create a menu that gets people talking - and coming back for seconds.


Ruby Linton | Hospitality Photographer and Videographer | London

September Venue Spotlight ✨

Some venues have a history. Some have an atmosphere. Ministry Venues has both. 🔊✨

A globally renowned icon of dance music, the Ministry of Sound has been setting the beat in South London since 1991. What began as a pioneering club in a converted bus garage has become one of London’s most recognisable event spaces - while retaining the raw energy and cultural heritage that made it famous.

And that’s exactly what makes it such an exciting place to work.

Across its six spaces, there’s serious scope to create something bespoke - from the legendary Box, with its world-class sound system, to The 103, with its double-height ceilings, huge LED wall and one of the UK’s largest dynamic lighting rigs. Not to mention, The Ministry even boasts outside space…

For us, the magic is in working with the venue’s personality and energy. Bringing considered food, beautiful presentation and thoughtful event details into a space with this much character makes for a pretty memorable guest experience.

Planning an event with a little more energy? Let’s talk about how we can bring your vision to life.

Ministry Venues

🥑 We’re growing - and we’re hiring!

We’re looking for a Sales & Events Manager to join The Ripe Avocado and help turn exciting opportunities into exceptional events across London.

If you’re someone who loves the buzz of events, thrives on the details, enjoys building great client relationships and knows how to keep the organised chaos under control - we’d love to hear from you. 👀

You’ll be involved from first enquiry to final detail, working closely with our Operations team to bring each event to life - ensuring everything is carefully planned and seamlessly delivered to leave a lasting impression.

And because we’re still only two years into our journey, this is a chance to join us at a genuinely exciting stage of growth and help shape what comes next.

Think it could be you? Head to the link in our bio and go to Our News for the full role and how to apply.

Tag someone who should be our next avocado. 🥑

The guests haven’t arrived yet. The tables are dressed. And there’s just time for one last check… 👀✨

Is everything in its place? Does it look as good in the room as it did on paper? Would we be happy sitting down here ourselves?

Because creating a seamless event is about more than what’s on the menu. It’s about anticipating the little things, taking pride in the finish and making sure your guests can simply relax and enjoy the moment.

The aim? Everything feels effortless - even when there’s plenty happening behind the scenes. 🥑

Planning an event? Talk to our team about how we can make it seamless from start to finish.

Great food brings people together. Now, it can give back too. 🇬🇭💚

We’re proud of our new initiative which runs across our menus, celebrating Ghanaian ingredients, flavours and heritage - and creating meaningful impact at the same time.

Look out for dishes marked with the Ghanaian flag 🇬🇭. When you choose one, we sponsor a child’s education for a whole year through our partnership with Akwaaba Volunteers Volunteers in Accra.

From Ghanaian sh*to and suya to akara, abunuabunu, komuntu chocolate and alligator pepper, these dishes are a celebration of founder Jay’s roots - with every choice helping invest in a child’s future.

One dish. One event. One year of education.

Because honouring where we come from means investing in what comes next. 💚