Every year, during Frieze, we are asked to design, produce and manage a very special VVIP dinner for 80 guests.
Each year the brief is completely different, which we love!
The brief this year was to work with one of the Frieze Artist and use his work as inspiration
But first we had to find a venue.
We wanted a setting that would be intimate yet stunning.
After many deliberations, collectively we decided to use One Belgravia.
The white canvas fitted nicely with what we had in store.
The Frieze Artists’ works are iconic, using his simplistic sketch like method, we wanted to create a stark monochromatic environment with colour injections echoing the inanimate objects used in his pictures.
The Oak Room at One Belgravia was host to the Champagne and canapé reception. Bubble Food used an inventive menu incorporating the Indian heritage of the artist, which influenced their flavors.
Using Event Concepts Clear Perspex tables, we filled these with random objects such as plumber’s pipes, faux birds, plants and telephones.
Two large bonsai trees anchored the bar and Diptique candles filled the room with forest scents.
The Grand Gallery was the setting for the dinner, as guests entered the room they were confronted by Greathire’s 8’ black and white unicol tables and ghost chairs.
Each place setting was a static cling of a hand drawn plate and cutlery, again echoing the artist’s work.
The centerpieces that snaked the length of the tables, were comprised of telephones, books, toy trains, glasses and cups and saucers. Indian flowers and carnivorous plants added decoration. Veevers Carter styled each table individually.
The focal point of the room were two 3m high installations that displayed the artists work.
We had an idea that his images should be animated in a fun way to make them more interactive for the guests but without altering his outstanding works.
Each installation involved eight TVs made to look like old-fashioned sets hand drawn.
Bubble served a four course extravaganza, pulling in everything they are great at. Starters were served under cloches of oak smoke, palette cleansers with liquid nitrogen and monochromatic deserts with vibrant pink sauce.
The evening hit all senses and each course filled the room with a new scent.
We had the most amount of fun working on this project and look forward to 2017.