The EAGE 2013 conference party welcomed 2,900 attendees and occupied all three main spaces at the museum: the Earth Galleries, the Darwin Centre and the Central Hall.
The Natural History Museum called on caterer The Recipe, production agency Event Concept, and entertainment agency Prelude to stage the event, which was two years in the planning.
The food served up by The Recipe included an urban picnic, a Keralan curry bar, a paella Valanciana bar, a rare breed BBQ, and a liquid nitrogen ice cream bar.
Prelude provided six live acts including a string duo, DJ, pianist, show band, solo guitarist, steel band, along with stilt walkers to give guests directions to the museum from the underground station.
John Stockton, managing director of The Recipe, said: "This is a remarkable achievement for a company as young as ours to deliver an event of such magnitude and complexity. Especially with only one hour from the time we receive access to front of house till the guests arrived.
"It was a fantastic collaboration, with many months of planning, between the NHM events team and all the suppliers involved."
The event in numbers:
- 20 managers
- 250 staff
- 62 chefs
- 80kg of popcorn
- 2,400 bottles of wine
- 34 bartenders
- 9,000 bowl foods
- 2 liquid nitrogen ice creamists
- 12,000 canapés
Photos by Alex Freeman Photography.
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You can get a behind-the-scenes look at how the Natural History Museum turns around its event space in super-quick time in our May issue. Get Event magazine by subscribing here.Follow @rachelbullevent