We recently played host to GoAskEve ‘House of eve’ event. We welcomed 150 attendees to eve’s first immersive event giving event organisers and agents the chance to experience all of eve’s 31 venues, all under one roof!
The doors opened at 7:30am, where 16 event organisers and agents arrived for a workshop & workout session which included wake-up yoga workout, followed by a VR massage workshop by Spa from Ordinary. Attendees were able to travel to a forest stream, a waterfall, or a beach via a VR headset with accompanying audio, whilst they received a massage.
eve’s full-service capability including its venues, production by Full Circle and seasonal parties by Ultimate Experience were showcased in the style of a gallery with venue teams on hand to answer any questions. QR codes enabled delegates to immediately link to the venue’s details.
Guests were invited to discover their own ‘eve aura’ with aura photographs taken by Blank Canvas. Personality traits shown by the aura colours in the photograph were matched to eve’s venues, encouraging organisers to look at venues that would supposedly suit them best.
Our in house caterers CH&CO of course supplied all things foodie. The real highlight was ‘eve’s Kitchen’ space, Chef Rob and his team served up what can only be described as plates from heaven, with 8 back to back brunch and afternoon tea sessions.
To kick start the day guests sampled Leo’s famous rye sourdough bread served with cashew butter and spinach, soft eggs with fennel and dill salt and Skyr yoghurt, lingonberries and pine sugar. We even had a pop up coffee shop supplied by Bewley’s where guest could order their favourite coffee, served in reusable eve coffee cups of course!
During lunch, bowl food was circulated around the venue and attendees enjoyed BBQ duck doughnuts with mushroom sugar, maple & bacon, beetroot risotto with horseradish cream with sustainable cod and seaweed butter, and plant-based patties in rye buns with pickled cabbage. During the afternoon, ‘eve’s Kitchen’ was back open for afternoon tea in conjunction with GC Couture, with chefs on hand to describe, discuss and display their skills, as they bubbled liquorice on plant-based panna cottas, and fermented the greens to accompany the Cured sea trout with buttermilk and vodka pickles. All menus were also views by QR code, meaning no paper was wasted in creating the kitchen.
We ended the night with the infamous Rum & Sugar pop-up which didn’t disappoint – with shaking from our mixologists. Our favourite was the eve’s not so secret punch!