The event was designed with a dramatic theme, taking inspiration from the Earth Hall where a towering red globe dominates the space and astronomical maps fill the walls. Producing the launch party, Event Concept, created a volcanic setting using ambient lighting and a 10-foot themed bar.
Throughout the event, the-recipe caterers served healthy, January detox canapés offering guests the chance to try a selection of dishes including broad bean kuku and goats cheese and lemon galette. The food was complemented with green tea elixirs and earl grey champagne fizz; made with champagne exclusively sourced for the event.
Those invited included the Museum’s key clients, suppliers and press who were all keen to see the Stegosaurus first-hand, which only arrived in the Earth Hall in December last year. Roughly the same size as a 4x4 vehicle and with over 300 bones, the Stegosaurus is the most complete specimen to be found in the world. It is a hugely significant addition to the Museum’s collections and provided a constant talking-point for the evening’s networking.
Adam Stanley, Production Designer at Event Concept, explained; “We are an accredited supplier of the Museum, having worked together for over 20 years. We still enjoy how diverse each venue and event can be, consistently giving us freedom for creativity and design.
“We had a busy Christmas season, hosting a range of Christmas parties in the Museum’s Hintze Hall, working around the other resident dinosaur – Dippy. It was great to open this year at the Museum with such an exciting launch party, and we look forward to hosting many more events featuring the Stegosaurus in the future.”
Simon Kershaw, Head of Events and Catering at the Natural History Museum, said; “The Earth Hall has always been a striking space but the addition of the stegosaurus provides an extra dramatic centrepiece for events. We’re delighted to include such a rare and valuable specimen in our venue and were thrilled to be able to celebrate it with our key suppliers and contacts.”
The Earth Hall’s capacity continues to be 50 – 200 guests for a sit-down dinner and 100 – 500 for a standing reception.