Industry
UK - The Natural History Museum hosts EAGE party
The Natural History Museum hosted its largest dinner in its 20-year event history earlier this week, welcoming more than 2.900 attendees for the European Association of Geoscientists and Engineers (EAGE).
The EAGE 2013 conference party welcomed 2.900 attendees and occupied all three main spaces at the Natural History Museum: the Earth Galleries, the Darwin Centre and the Central Hall.
The museum called on caterer The Recipe, production agency Event Concept, and entertainment agency Prelude to stage the event, which was two years in the planning.
The food served up by The Recipe included an urban picnic, a Keralan curry bar, a paella Valanciana bar, a rare breed BBQ, and a liquid nitrogen ice cream bar.
Prelude provided six live acts including a string duo, DJ, pianist, show band, solo guitarist, steel band, along with stilt walkers to give guests directions to the museum from the underground station.
John Stockton, managing director of The Recipe, said: "This is a remarkable achievement for a company as young as ours to deliver an event of such magnitude and complexity. Especially with only one hour from the time we receive access to front of house till the guests arrived. It was a fantastic collaboration, with many months of planning, between the NHM events team and all the suppliers involved."
The event in numbers: 20 managers, 250 staff, 62 chefs, 80kg of popcorn, 2.400 bottles of wine, 34 bartenders, 9.000 bowl foods, 2 liquid nitrogen ice creamists.
(eventmagazine.co.uk)
The museum called on caterer The Recipe, production agency Event Concept, and entertainment agency Prelude to stage the event, which was two years in the planning.
The food served up by The Recipe included an urban picnic, a Keralan curry bar, a paella Valanciana bar, a rare breed BBQ, and a liquid nitrogen ice cream bar.
Prelude provided six live acts including a string duo, DJ, pianist, show band, solo guitarist, steel band, along with stilt walkers to give guests directions to the museum from the underground station.
John Stockton, managing director of The Recipe, said: "This is a remarkable achievement for a company as young as ours to deliver an event of such magnitude and complexity. Especially with only one hour from the time we receive access to front of house till the guests arrived. It was a fantastic collaboration, with many months of planning, between the NHM events team and all the suppliers involved."
The event in numbers: 20 managers, 250 staff, 62 chefs, 80kg of popcorn, 2.400 bottles of wine, 34 bartenders, 9.000 bowl foods, 2 liquid nitrogen ice creamists.
(eventmagazine.co.uk)