5 Highlights of the Royal Salute Forces of Nature by Kate MccGwire Launch Event

Last month at the world-renowned Frieze London Art Fair, Royal Salute and Kate MccGwire unveiled their striking collaboration – an exquisitely blended and indescribably rare 53-year-old whisky, accompanied by one of 21 sensational amber pheasant-feathered sculptures, drawing inspiration from the unpredictable forces of nature.

To celebrate this achievement, guests were invited to the most opulent banquet hall imaginable – Tate Britain.

Let’s look back at our 5 highlights of the night:

1) The Royal Escort

The night started on a high when our esteemed guests were escorted by chauffeured Rolls Royces from the hustle and bustle of the Frieze tent to the awe-inspiring Tate Britain, dramatically lit up in Royal Salute blue.

2) A Night at the Museum

As attendees arrived at the Tate, they were welcomed into the warm red hues of Gallery 9 – a domed-ceiling space surrounded by elegant masterpieces such as the pre-Raphaelite Ophelia by Millais or Marriage a la Mode by Hogarth. A unique banquet table lined the centre of the room, draped with ivy, asparagus fern, and with heather spilling onto the floor – creating a truly magical dinner setting in one of the most famed historical art locations in the world.

3) The Unexpected Music

The relaxed atmosphere of the evening was paired with a delightfully surprising ‘Bridgerton-style’ string quartet playing  an elegant twist on pop classics by the likes of Taylor Swift – the perfect accompaniment to MccGwire’s equally surprising yin-yang sculptures, which combine an alluring softness with a sense of the mysterious.

4) A Taste of the Ultra-Exclusive Whisky

Guests were amongst the first in the world to taste the whisky; an elite and rare blend of no less than 53 Years of age. The liquid featured a nose of blood orange, honey blossom, and mango mixed with rich caramel and dark liquorice – a feast for the senses.

5) The Perfect Food-Pairing

The Scottish menu echoed the ‘Forces of Nature’ theme that ran throughout the evening, ending in style with a beautifully constructed dessert with a honey mousse enclosed in a delicate chocolate shell, drizzled with a hazelnut glaze and topped with edible flowers.