We all have our favourite stand out events and the following case studies bring to life some of our most recent best bits. If you want to learn more about our portfolio of events or have a new brief you’d like us to work on for you please get in touch.
“A taste of the USA – NBA at The O2, 2018”
The Venue: Building 6 at The O2
This is the third consecutive year Payne & Gunter has worked with the NBA. The team were tasked to create and deliver hospitality for 300 pre-game guests followed by an exclusive VIP party which included appearances from NBA stars and guest DJs.
The Food: In homage to the USA and the two teams taking part, an American themed menu was created as well as two bespoke cocktails, the Philadelphia 76ers and Boston Celtics.
Finger food – Virginia ham and white cheddar croquette served in a basketball; White cheddar croquettes; Jalapeno poppers; buffalo chicken wing mini wraps; Philadelphia tomato pie; and smoked salmon tartare on mini bagels with cream cheese.
Mini meals – Smoked Texas brisket with barbecue sauce and Cajun spiced wedges served in mini saucepans; hot smoked salmon, prawn and leek risotto with parmesan wafer, served on wooden trays in basketballs; Black bean veggie chilli with corn chips, sour cream and guacamole; and mac and cheese cooked in a cheesy mustard and herb sauce.
Desserts – Vanilla cheesecake with blueberry compote; chocolate mousse with brownie pieces, chocolate cookies and marshmallows; and key lime pie.
Over 2,000 items were freshly prepared in the Payne & Gunter kitchen before being delivered to Building 6 in preparation for service; expert mixologists we’re on hand to serve over 300 bespoke cocktails to thirsty fans.
‘The arrival of DJ Corey Lima to the Building 6 stage, which ignited the party atmosphere’.
What the team says:
“The NBA post-game party has become one of our calendar highlights, it’s always such a pleasure to collaborate with the NBA team and bring their vision to life. Each year we have a lot of fun creating an American themed menu with a Payne & Gunter twist.” Lucy Fulford, operations manager.
SECC Burns Supper 2016
“One of the hottest tickets in town”
The Venue: The stunning V&A Museum. Reception drinks were served in the dramatic Dome, followed by dinner for 293 guests in the Raphael Gallery. Then it was back to the Dome for the post dinner ceilidh.
The Details: Held annually in January, the Scottish Exhibition and Conference Centre hosts this traditional Burns night Supper to celebrate the life of their national bard. The 2016 event was the complete package with the address to the haggis, the toast to the Lassies and the Lassies' responses.
The Food: Scottish inspired menu, which always features the Payne & Gunter take on haggis, neeps and tatties
Starter- Macsween haggis ‘shepherd’s pie’ with neeps and tatties puree, Glengoyne whisky sauce
Main- Roasted highland venison, venison bonbons, roasted carrots, boulangère potato, crispy kale, rosemary jus
Dessert- Cranachan panna cotta, raspberry sorbet, heather syrup, toasted oatmeal crunch
The Highlight: The guests always really get into the spirit of the occasion and love our take on traditional Scottish hospitality. The whisky tasting and the ceilidh dancing were particularly lively!
The Opinion: "The SECC’s Burns Supper is always one of the hottest tickets in town. There couldn’t be a better way to showcase the SECC, Glasgow and Scotland.” Kathleen Warden, director of conference sales at the SECC
What the team says: “We have hosted this event for several years so the challenge is always to keep it fresh and interesting. Starting the research on the bespoke menus is always really exciting . It’s so rewarding coming up with our individual take on how to serve the traditional Haggis, neeps and tatties.”
BRIT Awards 2016
“We served dinner to 4000 guests in just over an hour”
The Venue: The O2 Arena, London. Plus a marquee called the Diamond Dining where the singer Jack Garratt did a pre show performance.
The Details: This is the twelfth year Payne & Gunter has run the BRIT awards. We have to be particularly slick at this event as it’s a live TV show. Speed combined with exceptional service is crucial. We had to serve dinner ahead of the live show so it meant serving 4,000 guests in 75 minutes.
The Food: The theme for 2016’s event was a ‘Nod to Punk’ which we delivered in the dessert.
Starter - Roasted Wight Isle tomato mousse, Scottish forest mushrooms, confit tomato, aubergine parcel, crispy risotto cracker, shaved truffle.
Main - Lake District lamb trio – roasted best end, pressed salt baked belly and slow cooked rolled shoulder, with candied Lincolnshire butternut puree, Berkswell ewes cheese, lamb jus and marsh herbs.
Dessert - The British sweet shop Eton mess - Poached Yorkshire rhubarb, creamy vanilla custard, chantilly cream, red, white and blue meringues, topped with favourite British sweets and a chocolate Mohican to tie in with the theme.
The Highlight: Seeing so many people enjoy our carefully curated menu. It’s an incredible privilege to be able to manage an event on this scale. As the guests were dancing away at various after parties we had the whole venue back to normal within two hours of the award ceremony finishing. It’s as if it never happened!
The Opinion: “Can we all just say a huge ‘congratulations’ to our amazing Events and BRITs TV teams, for the spectacular job they did with the show last night!” Geoff Taylor, Chief Executive, BPI and BRIT Awards
What the team says: “We never take for granted that we have been fortunate enough to work at the BRITs for many years. We always continually strive to be better than the previous year. It’s definitely one of our favourite events to work at.” Bethan, operations director.
Royal Windsor Horse Show 2016
“Cutting edge catering at the UK’s largest outdoor show”
The Venue: Home Park at Windsor Castle
The Details: This is the UK’s largest outdoor show with hundreds of horses on show. This year was extra special as it was also Her Majesty the Queen’s 90th Birthday celebration show every evening from Thursday to Sunday, with a televised showing on Sunday.
The Food: During the day we looked after the Members Enclosure Restaurant and served three course lunches or a deli offering. Then in the evening we served the Royal Box, private boxes, and both the Guard Chamber and Waterloo Chamber Hospitality.
Main - Roast cannon of Herdwick lamb, pulled shoulder and potato mille feuille, smoked tomato fondue, chargrilled courgette flower, spiced aubergine puree
Dessert - Lemon posset, wild strawberries, white chocolate crumble, pistachio sponge, edible flowers
The Highlight: The birthday celebration show was spectacular – 900 horses and more than 1500 people were involved. There was a real buzz amongst the team about being part of something so high profile and everyone really enjoyed it.
The Opinion: “Bethan and Lucy have a quiet, reassuring professionalism about them, which comes with real experience, ensuring whatever challenges and circumstances Payne & Gunter will never fail to compromise on quality and service. But just as important, this is always delivered with smiles, kindness and the human touch.” Sarah Rutherford Jones, Sponsorship and Corporate Hospitality, HPower
What the team says: “RWHS is one of P&G’s calendar highlights. The team at HPower are a delight to work with. 2016 was a particular highlight as in addition to the annual show we also delivered hospitality for the Queen’s 90th Birthday celebrations.” Bethan James, operations director
A spectacular wedding at Hedsor House
“A wedding to remember”
The Venue: Hedsor House, Taplow is a magnificent country house in Berkshire and one of the most exclusive wedding venues in the UK
The Details: Claire and Simon chose to celebrate their special day alongside 150 guests in November 2015. They were then joined by another 45 for the evening reception.
The Food: Claire and Simon knew exactly what they wanted and found the perfect solution in our menu selectors. In many instances we are more than happy to work with clients and their bespoke requests but on this occasion, they were thrilled with their choice.
Starter - Salmon and pea cannelloni, potted shrimp, scallops ceviche, tomato and coriander dressing, chilli crumb
Main - Roast sirloin of beef, oxtail cottage pie, beef and mushroom charlotte, roasted white onion and garlic puree, confit vegetables and a rich beef jus
Dessert - Pink lady apple tatin, vanilla ice cream (in brandy snap basket), Cox’s apple and hedgerow blackberry jelly
The Highlight: The music throughout the day was amazing, a fantastic group called Wandering Hands performed during the day and then the Rod Stewart tribute band took to the stage in the evening.
The Opinion: “The room looked beautiful, the food was delicious and the staff were great. Thank you for being so flexible and efficient. We didn't have any worries about the day. My grandma said it was just magical and has asked if we can do it all again next week!” Claire, the bride.
What the team says: “I love a good wedding and this was one of the best - a very easy going bride and groom who knew exactly what they wanted from the start. The end result was full of personal touches and it was an amazing day to be part of.” Lucy, Operations Manager