Guests in attendance included 40 current and prospective clients from brands and agencies. The venue space, which is managed by Historic Royal Palaces, was split into three areas for a cocktail and champagne reception, the main dinner and dessert.
Caterer The Recipe served up a menu of poached native langoustine and salt marsh roasted fillet of lamb with wild spinach and sea aster. A Dessert Wall was designed by creative production agency, Ingenius and included rosemary buttermilk pannacotta, chocolate cremosa with bitter orange puree and banana custard dulce de leche.
Florist Simon Lycett created an assortment of installations to decorate the space. Green foliage, including fronds of ferns and clusters of succulents, was draped along the table, while two ‘walls’ of plants and flowers were created to break the space apart.
Other suppliers at the event included Greathire, Ruth Kaye Designs and Champagne Lasseaux & Fils.
Isobel Heaphy, events executive at Kensington Palace, told Event: "The Orangery is such a stunning venue for summer receptions and larger events, but our aim with our Step into Spring Dinner was to showcase just how beautiful the Orangery can work for smaller, more intimate numbers.
"We had just 40 guests at the event, and I’m sure all will agree that the table didn’t look lost in the large room in the slightest. Our wonderful partners for the event absolutely outdid themselves, and created the most magical setting for a fantastic evening."
Comment below to let us know what you think.
For more in-depth and print-only features, showcases and interviews with world-leading brands, don't miss the next issue of Event magazine by subscribing here.