A Day of Innovation at 116 Pall Mall with Searcys Idea Forum
Last week, Searcys teams got together at 116 Pall Mall for their first Ideas Forum to explore what’s new and what’s coming in the world of hospitality, events, food, drink and tech. Using a range of spaces on offer in our beautiful building, the Searcys team took advantage of the versatility at 116 Pall Mall, showcasing the endless possibilities within our beautiful building.
Transforming the Waterloo Room into a space of innovation and inspiration, leaders in the world of events, hospitality and tech came together to discuss future trends, technological advancements and sustainable practices.
Speakers welcomed to the floor were Elena Rueda Carrasco, Founder of Dama Health, a pioneering health tech company focusing on personalized contraception solutions; Isabel Lydall, Hospitality and FMCG Consultant at Curiosity and Clarity, with a rich background in food and drink research; Mike Wagstaff, owner of Greyfriars Vineyard in Surrey, bringing innovation to the traditional wine industry; Will Swannell, Chief Technology Officer at Hire Space, revolutionising event planning and venue selection and Alice Marston, Head of Key Accounts and Concierge Services at Squaremeal.co.uk, providing valuable insights into event management and hospitality.
Making use of space and natural light in the grand Waterloo Room, we created a conference style set up aimed to inspire, including a refreshments table, panellist stage and AV. Backing onto the hustle of Trafalgar Square, this was the perfect backdrop for an insightful discussion on innovation.
The spring sun boasted Café Duke’s natural lighting and continental charm, where the interiors’ muted tones beautifully complimented the colours of Searcys thoughtfully curated dishes. Guests indulged in sustainably sourced and seasonally selected canapés, bowl food, plant-based dishes, and buffet menus, developed by leading chefs from across the business that will feature prominently on Searcys event menus. Their primary objectives are to maintain consistency and excellence in quality, all while remaining steadfast in their commitment to Searcys’ sustainability pledges.
Previously used as for drinks receptions, dance floors and film sets, Café Duke’s history and uniqueness springs inspiration for a multitude of uses. Here, we used the space as a tasting room, utilising the natural light to compliment the food and presentation. With tall, arched ceilings and glossy, tiled walls, this space offers crisp acoustics, perfect for Searcys Executive Head Chef, Richard Oxley, to talk the guests through each of the delightful dishes.
Once the wine cellars of the Prince of Wales and the United Service Club, the exposed brick walls of our Champagne Bar hold a rich history. Yet, it provided the perfect place to step into the future, discovering Searcys new tech partners, Nutritics and Chexology, before tasting drinks from new beverage partners, Jukes, Wild Life Botanicals, Wild Idol, Albourne Estate, Pentire and Bottega.
With 10 different stalls to stop by, the Champagne Bar was bubbling with energy as guests networked and marvelled at original features, providing the perfect space to see out the day in the heart of London.
Make your event one of a kind with our bespoke event packages. Enquire about your next event at 116 Pall Mall below.
