The 'elite' caterers serve up at Beckham christening

Society caterer Rhubarb Food Design, which is providing culinary delights for the Beckham family christening party, is no stranger to feeding the rich and famous.

Set up eight years ago, it swiftly became one of London’s top caterers and has won contracts for parties for Sir Elton John and film premieres such as About a Boy, Die Another Day and Bombay Dreams.

It served champagne and 8,000 canapes in two hours at Prince Edward and Sophie Wessex’s wedding reception, and has also catered for parties for fashion house Hermes and the Lloyd Webbers.

Fashion designer Stella McCartney also chose Rhubarb for her big day.

The company was keeping tight-lipped tonight about what treats Victoria and David’s guests might be sampling, but typically exotic creations include proscuitto mash in a filo cup with fried quail’s egg and chorizo, and haricot blanc and cep soup with sun-dried tomato wafer served in a shot glass.

At Edward and Sophie’s wedding guests enjoyed a crayfish cocktail in a crisp croustade with spicy horseradish, salmon tartar on toasted brioche with soured cream and dill, and creamed stilton with pear and rocket crostini.

Other exclusive nibbles served up in the past include tiny Jersey new potatoes hollowed out and filled with turkey, sage and pancetta, tiny little Cumberland sausages with mash and miniature plum pies.

The company was founded by Lucy Gemmell, who joined the catering business after a broken back ended her original career eventing horses, and now has a turnover of at least £5 million.

It employs chefs who have worked in some of London’s finest hotels and restaurants and is an accredited caterer for 200 famous venues including the Natural History Museum, Dali Museum and Madame Tussauds.

One of Gemmell’s first jobs was a true baptism of fire: a four-course dinner for eight guests, one of whom happened to be Princess Margaret.

The company’s website boasts that in a few short years it has become the company that “sets the standard amongst London’s elite caterers”.

A team of highly trained planners will turn clients’ ideas into the “ultimate event”.

“Food cooked in front of guests, soufflés for 400, cocktails in unusual glasses, smiling staff in attendance” is also advertised.

Chefs will apparently compose and adapt menus to fit customers’ preferences, while unusual soft drinks include chilled freshly squeezed apple and pink grapefruit juices sitting on shards of ice.