Event: Foxtons Christmas Party (2005, 2006 & 2007)
Venue: KOKO
Guests: 1100
Brief:
We were set with the challenge of creating a menu at an affordable price to feed 1100 hungry Foxtons Estate agents for their annual Christmas party. It had to be exciting and fresh but at the same time be substantial enough to soak up all the alcohol being drank at the free bars! In addition to this we were set tight parameters on the timing as the food had to be served within 2 hours without loss of quality while also coping with the logistics of catering out of KOKO nightclub in North London……an amazing venue but with limited facilities for production.
Solution:
Study the clients brief in great detail and tailor the menu to cover all their needs. We did this by involving the client at every step of the way so as not to waste time and to keep within in their tight budget. We set about creating an exciting menu sourcing local produce where possible at good prices and using them to create tasty menu ideas.
The logistics were a challenge we relished, we organised the limited space as efficiently as possible using our experience planning and were able to comfortably feed all guests on time and on budget without a single hiccup on the night.
Results:
We have just been rebooked for our 4th consecutive year to cater the event. I think this is a good measurement of the success.
Event: IPC Media Awards 2006
Venue: Ministry of Sound
Guests: 300
Brief:
The event of the year for the media and publications calendar. The venue MOS, the challenge, feed 300 guests a contemporary 3 course meal with a canapé reception with a gastro pub twist. The demographic of 25-40 years of age that dine in some of London’s best restaurants on a daily basis. Quite a challenge!
Solution:
As the budget was not an issue this enabled us to source the best free range organic produce to ensure the highest standards were met, to the effect that the client went with the first menu put forward at the tasting.
The logistics were a challenge like with many nightclub venues they were not designed with corporate dinners in mind! We had an area over 40 metres away from the dining room to cook and serve the food from. We were faced with the food being cold before reaching the tables so we installed commercial heaters throughout this space to keep room temperature high to solve the problem.
The dining area was at full capacity so service had be precise but still managed efficiently & quickly so this is where our experienced banqueting managers came into their own making sure everyone got what they ordered on time
The logistics were a challenge we relished, we organised the limited space as efficiently as possible using our experience planning and were able to comfortably feed all guests on time and on budget without a single hiccup on the night.
Results:
The night was deemed as one of the best media events of the year. We are in discussions with IPC for this year's event. We look forward to the brief!
Event: Challenger World 2007
Venue: Bletchley Park
Guests: 500
Brief:
Challenger World is the largest corporate team building event company in existence. It stages an event on every continent of the world and several city challenges across Europe. We were lucky enough to have the task of planning and event managing the U.K city challenge. We had 500 delegates from the top 100 FTSE companies that needed to be looked after from 5am to 2am the following day. Breakfast, lunch, dinner and after party.
Solution:
The specific challenge was structured around intelligent activities which fitted perfectly with Bletchley Park's history. We had 500 delegates arrive at 5 am for hot breakfast baps and fresh fruit salads which had to be done within 35 minutes.
For lunch specific dietary requirements had to be taken into account whilst insuring plenty of food fuel was available buy way of a nutritious packed lunches for the afternoon challenges that lay ahead.
Another brief refreshment break in the afternoon before returning for a hot forked buffet dinner staged in the house itself. A superbly run service with challenges a plenty!
The after party started with champagne Bellini’s and the rest of the night took course from there!
Results:
A resounding one. An exhausting 48 hours but one that left everyone involved feeling that expectation had been far surpassed.
Event: Eurostar Staff Party, 10-11 March 2008
Venue: KOKO
Brief:
Eurostar wanted to create a celebratory event for 2,000 staff to recognise their hard work and thank them for the part they played in Eurostar's move from Waterloo to St Pancras International station.
Solution:
SML Marketing & Events created the event "Cirque du Eurostar".
The spectacular Koko nightclub in Camden was chosen for the two-night event. Guests were greeted by four fire pyros that had been rigged onto the roof of the club, together with a searchlight and gobo projections of Eurostar’s logo.
On entering the venue, guests were greeted by a "Star Burst" girl in a ticket booth dressed with cracked ice and mood lighting.
In line with the circus theme, the entire event space inside was dressed with circus props including Venetian masks, branded rope ladders, giant tassels, glittered hoops, carousel horses and drums.
A ringmaster was also on hand to welcome the guests.
A bespoke stage formed the key thematic backdrop to the event. Video animation was shown and a live camera feed roamed the venue.
Guests were entertained by a series of professional performers ranging from former M People lead singer Heather Small, to acrobats, aerialists and contortionists from Cirque du Soleil.
"We produced a masquerade moment which involved a dance performance," explained SML Event Production Manager Sarah Payne, "Confetti canons were set off and staff roamed the venue handing out Venetian masks to guests. Giant balloons were also released into the audience."
Now to the amazing catering! The catering brief was to tie in to the Circus Theme, Managing Director Steven Hancock created a circus style service. The internationally recognized novelty party foods were served like hot dogs, burgers, fish and chips - all served from bespoke branded usherette trays. In addition to the usherette service was a French buffet station to compliment the large number of French workers involved in the move; Artisan breads, an extensive range of imported French cheeses, and a number of contemporary meats and salads all served on the buffet bar by circus dressed waiting staff. We decided such an event wouldn’t be complete without popcorn machines that were placed all around the venue, candy apples and bespoke made doughnuts from Krispy Kreme.
This exciting and well executed concept was delivered to the highest of standards. The event was hailed as the best Eurostar party to date.
Results:
With guests finally leaving the venue at 2am, Eurostar branded the party the best it had ever held.