Venue Stories: {10-11} Carlton House Terrace

Speaker A: Welcome to the EPM podcast. I'm, um, Bob Toovey, your host. In this episode of Venue Stories. I talk with four members of the team at 10 to 11 Carlton House Terrace in central London, which is just a short walk away from the national gallery and overlook St. James's Park. The building is one of London's finest Georgian treasures. The terrace was designed by John Nash and constructed between 1827 and. And 1833. It was two separate homes, each with their own fascinating history. But in 1923, the process combining the two began. Now 10 to 11 Cotton House Terrace is the home of the British Academy and a venue used by filmmakers TV and the BBC is also a great place to hold weddings. This episode was recorded on location and features Catherine Owen, head of venue sales and marketing, Marion Barros, venue business development and marketing manager, Charlotte o', Kane, event planner from Cersei's, and Richard Oxley, Searcy's group executive chef. We had a great conversation discussing football, sausage rolls, and, of course, the venue and, um, what goes on there. Before we get started, a big thank you to our partners for their continued support, Vivid Inc. And Event Flow. More about them at the end of the episode.

Speaker B: So you got into football or.

Speaker C: Nope.

Speaker D: I recently got into Gaelic football.

Speaker E: Did you?

Speaker C: Yes.

Speaker D: So I do support Carrie. Sorry, no.

Speaker C: What's the.

Speaker D: That's because the Cup. County, uh, Mayo is cursed. Yeah, that's right. These are things that I learned recently in Ireland.

Speaker C: Difference between football and Gaelic football.

Speaker D: Football, Gillig. Football is crazy.

Speaker E: It's really intense.

Speaker C: Well, it's more like rugby. Um.

Speaker E: Yeah, but, like, you break every bone you can. There's no rules. Like, literally, you have a bat and you. Yeah, it's.

Speaker C: Yeah, it's.

Speaker E: It's awful. It's very scary. It's. Yeah, it's very dangerous.

Speaker D: It's very.

Speaker C: And you got into.

Speaker D: It's been one week in Ireland.

Speaker E: Hurling as well. Oh, no.

Speaker D: Yeah, Yeah.

Speaker E: G. Football is literally with a bow, and you kick it, you pass it, and then hurling is with a bat, with a stick.

Speaker D: But Gaelic football is also intense because it's like three sports mashed into one sport. Because it's like rugby, basketball and football in one sport.

Speaker C: I was going to say we invented that, but that was you.

Speaker F: The Irish.

Speaker E: Yeah.

Speaker B: Catherine, you're Canadian. So how did you get into that Gaelic football indicated?

Speaker D: Uh, I spent one weekend in Ireland.

Speaker B: Is it all it took?

Speaker D: All it took. I needed. It was very hot in Ireland, which was also strange. And I needed a hat. And the only available hat was a county Kerry. Uh, Gaelic, uh, football bucket hat. And I made it my whole personality.

Speaker C: Why are you not wearing it today?

Speaker E: Why aren't you wearing it now?

Speaker C: Here it is.

Speaker E: Yeah, true, but I mean, still, I

Speaker B: mean, Charlotte, you don't mind a Canadian support even getting involved in.

Speaker D: No, I'm.

Speaker E: Yeah, I never really played hurling or gaa. I played hockey and tennis.

Speaker D: Field hockey, yeah.

Speaker E: Field hockey.

Speaker B: Field hockey.

Speaker C: Okay.

Speaker D: Yeah.

Speaker E: Still play it now actually.

Speaker B: Do you?

Speaker C: Yeah.

Speaker B: Well, Richard, what's your sport then? I mean, these ladies seem to be getting into.

Speaker F: My sport is football.

Speaker E: All day, every day.

Speaker F: That's it, yeah.

Speaker E: Do you watch rugby at all?

Speaker B: No.

Speaker F: We follow Arsenal all over the country. Right, that's it.

Speaker E: Yeah.

Speaker B: I'm sure this place 10 to 11. Um, Carlton House. Oh, we've got to come up with a better cht.

Speaker C: Cht.

Speaker B: Cht. What do you say?

Speaker D: Maybe at one point you will refer to the whole venue name, which is 10 to 11 Carlton House Terrace one day.

Speaker B: I will.

Speaker C: Yeah, yeah.

Speaker B: Thank you. But it's such a mouthful. Uh, and CHT sounds like a medication. But anyway, um, yeah. So you do all this follow football, but in your spare time.

Speaker F: Yes.

Speaker B: Because they keep you really busy.

Speaker F: Yeah, yeah, I don't get much spare time, but during my spare time is football.

Speaker B: Yeah. So what, um, what do you do here?

Speaker F: So my, my role, um, within CSS is group, uh, executive chef. So I look after all the. All the venues across London. So this being one of them, obviously, from menu, uh, development side of it, um, staff training, uh, supply chain. Basically giving all the chefs the tools to do the job. The big boss that we need them to do.

Speaker B: Yeah.

Speaker F: Which is delivering great food in great venues.

Speaker B: Is the kitchen on site here?

Speaker F: Yes. Yeah, yeah.

Speaker D: Oh, cool.

Speaker F: So we've got three full time chefs.

Speaker D: Yeah, yeah.

Speaker F: In this venue.

Speaker B: So, um, expecting a really nice free lunch

Speaker F: because I've just gone in the kitchen and he's, um, preparing for a deep clean tonight.

Speaker B: Yeah, sandwich would be fine.

Speaker F: There's very little in the kitchen.

Speaker B: Sandwich, it's very limited.

Speaker F: Yeah, we have to speak to Ivan. See we can brussel up.

Speaker B: Charlotte, um, must be already established. You're Irish.

Speaker E: Yes.

Speaker B: Where are you from in Ireland?

Speaker C: Dublin.

Speaker A: Dublin.

Speaker B: So what brought you here?

Speaker E: I love Dublin, but I think for me, I just really wanted to start a new chapter in my career and I loved running events and just being. I'm quite like. I like being involved with people and stuff and instead of doing a sit down nine to five, I love that. Running events and being around people and, you know, taking charge of things. And I think that was something that I wanted to bring over to London. And so I just made the move literally in the space of a week. Job applications, found a flat and then boom, moved over all by myself.

Speaker B: In a week. In a week, yeah. Spur the moment.

Speaker E: Very spur of the moment, but best decision of my life.

Speaker B: That's good to hear. Yeah, I'm sure your team members would love to hear that too.

Speaker E: I think so.

Speaker B: Yeah.

Speaker D: We're glad she did.

Speaker B: I hope so, Charlotte, as we've already started.

Speaker D: You're Canadian, Uh, Catherine.

Speaker C: Yes.

Speaker D: Um, yes, I am Canadian. Uh, I've been here though about 16 years and my mum and dad were originally from here, uh, which made the move much, much easier. Um, and yes, Canada is lovely, but.

Speaker B: But Romford's better, apparently.

Speaker D: I mean, it's very exciting. I can take you for an excellent night out there if you want. Um, uh, it's a bit of fun.

Speaker B: Yeah. Okay. Long for days. I'll see you there. Yeah, cool. And Marion, you're French?

Speaker C: Yes, I am. So I'm originally from next to Paris and I moved to the UK in 2018. Um, because I lived abroad before in Spain. I just really loved living outside of France and meeting new people and learning new languages. And I thought London is quite easy to get to, not far from Paris, so I could give it a go. A bit like Charlotte. I just decided and obviously I had like, support from my parents. And then in one month I found my first job here, which was for another caterer, um, called Sodexo. So I worked for a boat company for a bit, which was quite fun. Um, and then, yeah, just got to 10 to 11 cards on the five years ago and slowly climbed up, um, in the team to where I am now.

Speaker B: Sounds really good. It's interesting to have such a sort of international team.

Speaker C: Yeah, everyone is from, um, we were talking about that yesterday. It's like everyone in the office was coming from a different country. It's just hospitality. I think it's.

Speaker B: Hospitality is very much like that, isn't it? Yeah, but I mean it's. I think it's really cool because you're bringing in, um, different cultures and different ideas of how things could be done. Mhm. So you get, instead of having the digital, maybe traditional British way of doing things, you've got all these ideas from different countries and different cultures coming in. Uh, and ideas that you probably wouldn't even thought of.

Speaker F: Yeah, I think, uh, prime example, we did a, um, global food festival, uh, last Friday for all our, uh, teams across our venues. And we encouraged everyone to bring a dish that showcased their culture, um, to the table, you know, from a kitchen porter to a chef to a, you know, salesperson. And it was amazing seeing the actual food from all the different cultures across our business, you know, being showcased. It just shows what a diverse, uh, sort of, uh, workforce we've got, you know, and the passion that they showed was unbelievable.

Speaker B: What did you bring in?

Speaker F: Sausage rolls.

Speaker C: The best

Speaker F: sausage roll stand. Yeah. And pork crackling.

Speaker C: Oh yeah.

Speaker E: Where is that today?

Speaker B: Yeah, yeah. We could have had a table.

Speaker F: We could have had something.

Speaker C: Yeah.

Speaker B: But these would have been high, uh, chefy style sausage rolls, wouldn't they?

Speaker F: Oh, well, no, no sausage roll. You. They're a good sausage roll.

Speaker B: Yeah, put it that way. Okay.

Speaker A: Not your Greg standard then.

Speaker B: Yeah, no, no.

Speaker F: Thanks for making them

Speaker D: to your point. I do think it's a huge strength, uh, of the whole industry and I think it is, um, I would say it's a testament to the industry, um, it's diversity and what it can bring. And I think it is certainly a strength to, through our team. So we're the, uh, Mary and I are part of the external sales team, um, but we are part of a wider team that does our front of house function and our internal bookings. And so, yeah, I think we, we have counted it across the team of uh, of 12. There's something like 14 or 15 languages, um, and like on our front of house, like, and they like, they don't think that, they don't think it's as impressive as I do. But we've got a chat there. Who speaks, um, uh, Portuguese, German, English, uh, and Spanish, uh, and can dabble a little bit in your Italians and in your French and uh, it's just, I think, uh, a wonderful string to our bow that, you know, we can provide that welcome. People can come in, uh, off the street and he can speak, uh, to them in their language and put them at ease and what have you. So I think, I do think that, that uh, diversity in the industry in the UK is really, really incredible.

Speaker B: What's the ability to speak multiple languages? Like, um, uh, something you attracted people who could do that? Or is it you just suddenly discover, oh God, this person speaks so many languages. That's brilliant.

Speaker D: I think it's that I do think the makeup of the industry is that it, you know, it is people that have come to this country and do work their way up and they really support the industry and I don't know entirely that they, you know, that their skills are recognized in that way, but it's a little, it ties in a little bit to our approach to access and inclusion. Um, because, you know, it just so happened that Miguel could speak these languages and is absolutely incredible, um, and taught himself English and what have you. Um, but I think it is being more celebrated now, um, that we can provide that welcome in someone's language. The team, uh, Marian and her sales team, uh, they did introduction to British Sign language and what have you. So I think languages are a real locker for, um, unlocking potential. Um, and so yes, I wouldn't say the team was attracted because of that. I think naturally, certainly the workforce in hospitality and events in this country is very diverse. Um, and I think it's, I think it's the responsibility of teams and venues and senior leaders to recognize that as a strength and to develop people, um, and to allow people to grow and to show off their natural talent.

Speaker B: Mamie, you want to follow that up?

Speaker C: Um, I think I would also say that England is still like a very touristic destination, especially in events and we get a lot of international clients. So it's quite useful to be able to, you know, when you meet clients for site visits or uh, when you get them on the phone, to be able to switch language and just, you know, that might accelerate the sale with them. They might feel way more comfortable. They will just have this little thing with you that they might not have with another venue. And it's such a competitive industry, uh, but it will just make the difference. So yeah, definitely the accessibility here is a big strength within the team and also within the building as well. Because we want to be open to everyone basically.

Speaker E: I think that's also even important for catering because obviously it is a British styled menu. But having the flexibility and being able to tell the client being like, oh, you know, we can adapt in some ways to their culture or anything. That's also a huge add on that. You know, our team are so creative and they'll do the research and make that effort to go the extra mile, be like, yeah, look, we can do a, uh, different cocktail or something or if there's a specific dish that you have an interest in or want to like, we could do a collab with it and make something really, really special. It's that going the extra mile and making that effort to their request, really. And that's super important here.

Speaker B: Yeah, that's all part of making a venue up like this place stand out because as pointed out, it's a very competitive market, especially in this tight area

Speaker C: of Central London, Westminster. Yeah, yeah, yeah.

Speaker F: It's about being able to offer a point of difference as well.

Speaker C: Yeah.

Speaker F: With that flexibility.

Speaker C: Yeah.

Speaker F: You know, and that's why people will come back and rebook. And you know, we've got so many people across our business that we, uh, can pull on to deliver, uh, different styles of food from different cultures, you know, that will come and support as a team.

Speaker B: So adaptability.

Speaker D: Yeah, yeah. Well. And your example of the Global Food Fair, you know, it. Kitchens, teams in particular are incredibly diverse and have a lot of experience that they come with. Um, and so, you know, we did, you know, there was, you know, there's a guy in our kitchen, uh, and he worked with our head chef to design like a traditional Nigerian wedding buffet, which is like, you know, it's not always on our menu, but like the spices were authentic and the feedback that we got.

Speaker F: And I think we did an event for Black History Month as well.

Speaker C: Yeah, that was it.

Speaker F: Yeah.

Speaker D: Um, and so, you know, as I say, I think it's. It then becomes the responsibility of, uh, of the team and the leaders and the venue to recognize and to champion the people in their team and give them those opportunities because hopefully it develops them and it strengthens their professional development. But it is absolutely, um, vital to us that, you know, that we can offer that flexibility and that agility. Um, because it really, it does open up the venue to wider audiences. And I mean, from a hard nosed business point of view, of course that's great. Um, but I think for us as a venue and as an organization, and I know the same for Searcy's is, you know, it is important that we are inclusive and that we are broadening our audiences and that we're bringing people in and along with us. Uh, and so I do think, uh, championing the experience and diversity in your team is really central to that.

Speaker B: But there's a flip to that on the other side where you guys are being, um, stretched and encouraged to explore by your clients and by your customers. So they're. So when it comes to menus, you go, well, we've never tried this before, um, Richard. And you're going, well, we'll give it a go. Let's see. We can do this.

Speaker F: Yeah, yeah, exactly. You know, a lot of our menus are, uh, you know, we do champion British seasonal produce, you know, across our venues. You know, that's what we, I would say, pride ourselves on, you know, and how we source our ingredients responsibly. You know, we work with a lot of, um, sort of Independent suppliers. You know, prime example. Our smoked salmon we use across our business. You know, this guy was. He was. He had a little place up in Streatham, you know, back of a garage kind of thing. Um, but we did a, ah, blind tasting seven different types of smoked salmon. He's came out the best, you know, and we chose that as our signature salmon across the business. And on the back of that, you know, he's been on the back of our business. He's been able to, uh, upscale his premises to a place in Bermondsey. He's been able to expand his business, you know, so we recognised he was producing an amazing product and we've got behind it, which has enabled him to grow his business. So it's great stories like that that we've been able to support local businesses in being a success themselves.

Speaker B: That is the thing, isn't it? The stories, um, that are, uh, within each venue is how they stand out in a very competitive market. So it's the teams, it's the stories, um, and that's what helps to.

Speaker F: Exactly. Uh. And that's a big part of what we do. During the seasons. We'll pinpoint maybe six, seven hero ingredients that we use across all the venues. And then it all ties into our training. We organize for the teams to. We take teams, even sales teams, on trips to visit the farms where those vegetables are grown, where the chicken comes from. We go up to the Lake District, we take a team up to the Lake District to learn about regenerative farming. Um, so it's giving our teams the knowledge in what is going on the plate. How many people have been involved in producing that? Ah, the passion that's gone into producing that and it gives them enthusiasm when they're selling the product and respect in the kitchens when they're dealing with the product. Because all of a sudden they see it as more than just a tomato. It's not just a tomato that they chuck in the back of the fridge. They've seen how many people have been involved in producing that and the passion that's gone into it. And all of a sudden that box of tomatoes isn't just a box of tomatoes. It's treating with real respect and care.

Speaker C: Yeah.

Speaker F: Um, so what we do is everything on our menu's got a story behind it. And then we, you know, we, um, educate our teams on that story, you know, so that they share the same, um, love.

Speaker B: Again, there's another story that you can add.

Speaker F: Yeah, yeah.

Speaker B: This food is so local, we can actually take you to that place. Yeah, but, you know, that's the story you can tell.

Speaker F: Exactly. Yeah.

Speaker E: But also the sales team or any, any the waitress or waiter, it gives them the confidence to take accountability and have that knowledge of, like, what they're serving. Exactly what you've just said, Richard. Like the food, the history where we sourced it and everything. And then it has. You feel like you've done training. And Circe's is very much for that. Like, they will always have training for everything. For the wines, for the champagne, all food. And I think that's so important as well, that it's not just for the chefs, it's for all.

Speaker C: Everyone.

Speaker E: Everyone.

Speaker F: Yeah.

Speaker D: And I think it's becoming increasingly important and sort of expected from. From clients and from audiences. Um, obviously we know, like, we, we are a very connected globe. Uh, and I. And they're, you know, people talking about sustainability and conservation, um, but also things like, um, team development and access and inclusion. There is, I think, quite rightfully and thankfully, more expectation from clients that venues and caterers and suppliers are, you know, are living their values and are working towards, uh, things like net zero and sustainability goals and what have you. So we're seeing that more as a question and a demand from audiences. Um, and it's interesting even, you know, even our, um, parent organization, so we're 10 to 11 Carlton House Terrace and our parent organization is the British Academy. Um, and they are working towards sustainability, uh, and net zero goals, um, and will come to us and they'll be like, oh, well, what do we do about food waste and event waste and what have you? And I'm always quite proud to say, you know, as an industry, um, particularly food and catering have kind of been at the forefront of food waste and sustainability. And you know, of course businesses are businesses, so it has come from a financial place and making sure that there's no food waste and what have you. But, um, which is, you know, which is important. Um, but I do think in terms of food, um, provenance and uh, sourcing local and sourcing seasonal, um, caterers and chefs have been at the forefront of that. And so I do, I feel quite proud to be able to turn around and be like, we weigh all of our waste and you know, and it's really tightly controlled. Um, and I know Circus works, um, with a, um, charity as well, for when there is food waste and making sure that that's going to, uh, collect

Speaker F: the food and then they'll distribute it to people who might not my need food. So, yeah, we know it's going to A good place. And we know it's going to.

Speaker B: That's kind of like a benefit of working with Cersei's.

Speaker E: Yeah.

Speaker B: Because you've got them as a big organization that already has experience and connection to the other places that you.

Speaker F: Yeah.

Speaker C: From the inquiry point of view, I think there's not a week where I don't get a specific request for catering that is outside of brochure. And the great thing about Cersei and Charlotte that we work with closely, um, is that, ah, every time I'm asking her something, um, she never says no. She's always going to be like, well, look into it. And that's because there's this massive network around you, um, that you can speak to and find out if you can source something. Like, there's so much creativity.

Speaker F: I think it's that can do sort

Speaker C: of attitude, which is so important in this industry.

Speaker F: We see it more as a challenge.

Speaker C: And also you explain as well. If someone asks us, you know, something that is not in our menu, there's reasons why it's because, you know, if we get, like a beef request in the middle of July, this is something you might not want to provide. But you will explain why to the clients. You want to say no.

Speaker F: Yeah, and we have quite a lot of that. We've had a few things, you know, around, um, you know, the whole sustainability thing, especially where fish is concerned. For example, we put mackerel on the menus. On the spring summer menus, mackerel moved into a level five rating on the, um, marine conservation guide. Um, so it was becoming endangered. So we had to have that flexibility in our menus to pull all the mackerel off our menus, because we're not serving that, um, because we care about the environment and, uh. But it's having that relationship with clients and customers to be able to say, well, unfortunately, you can't have mackerel. And this is the reason why.

Speaker B: When you can explain it and justify it, then they're going to understand.

Speaker F: Yeah, that's fine.

Speaker B: We get it. Let's hear what else we can do.

Speaker F: Yeah.

Speaker C: And I feel like clients get it.

Speaker E: Yeah.

Speaker C: The clients are very understanding on it.

Speaker E: And they'll be like, once you give the reasonable explanation, you know, especially, I'll always come back and say, right, let me do the research. Let me go and ask. Let me go put out the word to, uh, everyone, see what I can do. You know, they at least know that we're trying, instead of me just being like, sorry, we can't do it.

Speaker F: And then it gives them trust in us as well about what we're doing, that we're doing the right thing, you know, so then they're more likely to come back to us because they trust us, you know, and we give them

Speaker E: a recommendation of something else.

Speaker C: Yeah, this is what we could do.

Speaker F: Yeah.

Speaker E: Um, and I think that's really, really important.

Speaker D: Yeah, I mean it's the strength of the industry really that like flexibility can do. Mucking in being uh, solutions focused is built into our DNA.

Speaker C: Ah.

Speaker D: Um, and so it's, you know, obviously it is down to providing a great service and trying to get repeat business and what have you. But you know, when, you know, when sort of acts of gods come in and there's weather and there's tumult and strikes and Covid. And you know, I do think the resilience of the industry is truly one of its superpowers. Um, and it does translate down to, you know, focus on solutions, focus on customers. I think, like, I do think that hospitality, um, and customer service is such an important, uh, sort of skill set and tool that um, can often get overlooked and you know, being able to speak uh, to people and to say no, gracefully and provide solutions and be flexible. Um, there are, you know, there are a few industries that require that as much as uh, event delivery and production and sales, um, do because you have to be thinking on the fly. Um, and so, you know, I'm really grateful. I have a wonderful team that very much demonstrate that. And we work really closely with circs who as I say, will throw weird things at them and be like, oh, can you do a fully, uh, vegan, locally sourced, zero waste meal? And they'll be like, give us an hour. And they go away and they'll chat to someone and they come back and

Speaker B: they're like, yes, but he won't come back with a sausage roll puff.

Speaker C: Yeah, it could be a vegan sausage roll better.

Speaker D: But I must admit, like, Gregg's is a great uh, case study really like that vegan sausage roll. Again, that was food, uh, and chefs and caterers and hospitality being at the forefront of something like that basically saved their business that they were. And you know, and then it has opened up, you know, vegan, ah, food and made it more mainstream and you know, fundamentally vegan food and plant based diets, um, can be really instrumental in uh, sustainability goals. Um, and so it is. Yeah. As I say, I think that's a really great example of the hospitality industry thinking on its feet, needing to do something, getting in front of a trend and reacting really, um, agility.

Speaker B: But as you were saying earlier, a lot of your clients, um, customers and event planners, event bookers that they already know what they're looking for, either driven by themselves or driven by their clients, they want better menus, they want different menus, they want vegetarian and alcohol free drinks. Mostly led by Gen Z. They're going, well, we don't want what's always been done. We don't want to necessarily go down a traditional route. What else can you do? Is that affecting how things are done here now?

Speaker D: It's interesting. I don't know that because I still think the end client point is probably a bit more millennial. But I do think that people are very trend led, very media led. And as those stories are coming through, um, again I think a uh, huge strength of uh, the industry on the whole is that um, it is a great development, uh, ground. So people will come, some from university, some straight out of college. Um, and so like Gen Z are in the workforce right now. So any of the potential challenges that get, not challenges, opportunities, um, new trends that get thrown up by clients because they're hearing the sort of zeitgeisty word, um, we already have the young people in our teams that can adapt to that. And so I think like, I do, like I do think it's changed the workforce and I do think it's changed the uh, requests that are coming to us. But fundamentally it is still driving, like still driving for something that's a bit better. It's things like work, life balance, sustainability, mental uh, health and well being, um, uh, low to no alcohol drinks, uh, plant based diets. It is driving innovation in the industry but it is fundamentally for the greater good. And so I do think, um, you know, it's a real strength of the industry that are, that so much of uh, the employees are from that generation and they can sort of drive that change. Um, yeah, I would say

Speaker E: it is,

Speaker D: it's sort of beholden to the organization and to the venue and to the leadership, um, to be led by client requests and trends and demands and then also by the knowledge, um, of the younger members of their team.

Speaker E: And I think as well we're quite lucky that again like you've just said Catherine, there is a lot of like young people and I think with events at the moment we're quite on top of trends and expectations and everything. And we also have that balance of a reality from our chefs and stuff that might say, oh, these things. We do tend to keep traditional, uh, and then I can be like, okay, fine, but why don't we mix up on something like this and change this? Because this is really popular right now. This is trending. So it's really, I think it's so incredibly lucky that we have that balance.

Speaker F: It's about giving people choice.

Speaker D: Yeah.

Speaker E: And communication and just having that, I suppose, respect on trends and what's tradition and then seeing how we can mix them up and really show that to, uh, all our guests.

Speaker B: But it's also important to know what options to offer because you don't want to do old options like, well, we've always done it this way.

Speaker F: You're always going to get customers that are traditional, that want the traditional food. You know, they want the, you know, fillet steak with potatoes and gravy and veggies. You know, you're always going to get that. But it's about having, uh, the options to be able to sell to people who don't want that.

Speaker B: But the full plate though, I mean, I don't think people are going for that these days. Yeah, you're going to get somebody who wants it. But again, led by Gen Z, they're not wanting to feel full and falling asleep in the afternoon.

Speaker C: They want everything fast, quick, and they want something like impactful, memorable. Like I'm thinking weddings especially, you don't sit for like three, four hours anymore. Yeah, you just want like starter and main and then you want like the war effect with your cake with your pick and mixtace with a chocolate fountain. We had recently, like all of the things that you see on social medias, on Pinterest, which are influencing so much the people that we work with now.

Speaker F: I think we're seeing a lot of events are moving away from that traditional sit down, um, you know, three course meal. You know, we see it all the time. We, we, we're doing a lot more food stations, a lot more bulk food. They're more interactive, you know, that we've got, you know, live cook stations with chefs behind there where the customers will be talking to the chefs, you know, understanding where the food's from, you know, and it's a more, it's more sociable for one. And people are getting a chance to taste more food. Five or six bowls as opposed to, you know, one starter, one main course and one dessert. Uh, and plus, you know what it's like if you sat down at a table of 10 and you're sat next to two people you don't like, then you're stuck with them for the rest of the evening.

Speaker E: Uh, a prime example would be like say Christmas. We will always have Christmas pudding on the menu as a dessert because it's, it's your standard traditional. But we have the options of the

Speaker F: whole business by the way.

Speaker E: Yeah, really, really good. Would always recommend it still.

Speaker B: I'll m be back for Christmas by the way.

Speaker D: Of course, of course.

Speaker B: For my free sandwiches we're making.

Speaker F: We start on production next month.

Speaker E: Exactly. But we will always keep the Christmas pudding. It's a standard classic. But we also have the options of. Then we would have the vegan sticky toffee pudding. So you're keeping all the vegans and. Yeah.

Speaker B: Oh, can I try that?

Speaker E: You can, of course. It's unbelievable. But then we have the option of dessert stations so we still have that balance of all three to offer it out.

Speaker B: But isn't it interesting that um, traditionally is sort of like we'll cook the food in those rooms over there, we'll bring it out to you. Yeah, you then um, eat.

Speaker E: Yeah.

Speaker B: But that barrier, that divide is disappearing 100%.

Speaker D: I think it depends on the event and the audience. And so like we're really fortunate. The London event economy is really fortunate that there is such diversity. We are fortunate that we have contemporary spaces and heritage spaces in one uh, beautiful heritage building. And so if it is a tech company, if it's international, uh, often American audiences and what have you can be significantly uh, more trend based. And, and they want, you know, they want vegan menus or they want food stations or they want something interactive and you know, but then there are businesses particularly around Christmas, um, you know we do quite a lot um, locally so in the Westminster area. So some government, um, some particular industries in finance do want that sort of sit down meal and what have you. So again it is doing audience research, making sure that you have, if you are doing something really specific that you are doing it to the absolute best of your ability and you know your audience and you're getting straight to them. Um, but if you're in the position like we are, uh, to have a broad audience, to have a broad range of products, um then you kind of have to be really confident in what you recommend and really know your audience. So things like brand, um, we did a recent takeover with a ah, big drinks brand, um, and it was pushing um, no and low alcohol drinks which is as you say it's quite a Gen Z trend. So if you are dealing with a creative agency and everyone on their staff are 35 and under then you know, you have to make sure that you are moving quickly, that you're on social media, that you're doing research, that you're listening to podcasts and what have you so that you're reading the media that they're getting so that you can be with them on their trends. But, you know, we are. There's no getting away from the fact that we have a, uh, Georgian dining room that's covered in gold and that there will be organizations that want, uh, you know, that want to look delivery dinner or something like that. Um, so I think it really does come down to knowing your audiences because trends will always change. And then as Charlotte quite. You know, there's always a Christmas pudding and there's always a Christmas pudding company.

Speaker B: Yeah. Yeah. I want to thank you for talking about the historic building that we're in because we can now stop talking about food.

Speaker E: I know. I was about to say I'm getting hungry.

Speaker D: I could eat a Christmas pudding.

Speaker E: Is that it?

Speaker B: Well, that's it. Before we leave. I mean, the sandwiches and Christmas pudding, that would be. Ah, fine. Anyway, come on, let's talk about this place. Um, it's deceptive on the outside, isn't it? You come in through those big doors and you realize, I mean, we're down to the depths of the basement at the moment in the Shape Room, which is a great name, right? I mean, it's shaped.

Speaker D: It is. It has a. It has a curved shape. Would you like me to tell you what the Shape Room stands for?

Speaker B: Well, I was going to say, I mean, if it's based on the fact that it's got a slight arch to the back of the room, it's a bit of a stretch. Okay, what's the Shake Room?

Speaker D: Um, so we, uh, the venue is 10 to 11 Carlton House Terrace. And as, uh, I mentioned, we are home to the British Academy, which is the National Academy for the Humanities and Social Sciences. Um, and Shape, uh, is the acronym we use, uh, to talk about our disability and its impact more broadly. So it's social, um, sciences, humanities, arts for people and the economy, because the Academy exists, uh, to um, support research, convene experts, influence policy, um, and uh, to really try and answer the sort of main questions and challenges of the day.

Speaker B: Okay.

Speaker D: So that's hopefully what the Shape Ackerman does in a really succinct way.

Speaker B: So it's an acronym, not just a curve. Yes, it's acronym. Not just how the room is shaped.

Speaker D: I mean, we do have a very beautiful, um, um, ah, curved screen with four projectors. And, uh, you can do lots of Whiz bangy tech in here. And so as I sort of alluded to before, we've got contemporary space and heritage space. But the name Shape, um, does refer to the work that the British Academy does.

Speaker B: Right, I'll have to get that off you later because you said that so quickly. Much shape. Anyway. It's fine. It's fine. Um, yeah, so we're in M. Yeah. So, um, cht. I'm refusing to say 1011 Carlton House Terrace. Every single.

Speaker D: You said it once and that's fine. You said it once and that's absolutely fine.

Speaker B: Okay. Okay. Anyway, it's, um. Well, we talked a little bit about accessibility, um, earlier. This building is grade one listed.

Speaker E: Yes.

Speaker B: Which means it must be very difficult to make any changes to definitely structure.

Speaker D: Yeah, it certainly can be. So the exterior is grade one listed. It's, um, John Nash design. So it's Regency. Ah, Georgian terrace. Um, certainly in our opinion and in some architecture historians opinion, one of the finest examples of Regency architecture in the uk. Thought, uh, I would slip that in.

Speaker C: Yeah, yeah.

Speaker D: M. Good advertisement. Um, I do work in sales, uh, but, uh, the interior is a mixture between grade one and grade two, and then not listed at all. Um, we're really fortunate that number 10 was, uh, inhabited by one family for over a century. Uh, and they put in some absolutely fantastic, uh, heritage details which have been retained. Um, but it does make, you know, sticking a screen on the wall a bit more of a challenge. Um, we're sat in the Shape Room, which is one of our newest spaces. It's been open about 18 months following a, uh, very large capital project which took about 18 months, sort of £9 million worth of investment. Um, we turned our sort of rabbits warren, uh, of a basement into these three storerooms. Yeah, there were store roof, little offices, ab cupboards, uh, little cleaners cupboards. Um, and we knocked them all through and created a really contemporary space. Um, but that, you know, there was. That's liaising with Historic England. There was, uh, we had archaeologists that came on site, um, to make sure that, you know, what was going on under the ground under this building. Um, could. Could be knocked through.

Speaker C: Through.

Speaker D: We found a very strange tunnel to nowhere that went under our building. Oh, yeah.

Speaker C: Which delayed the walk as well. Yeah, I didn't know that.

Speaker D: Um, and so escape tunnel.

Speaker C: Yeah, yeah.

Speaker D: Did anyone go and like, they sent a, um, camera down there?

Speaker C: We never saw him again.

Speaker D: And it just.

Speaker E: We never saw him again.

Speaker B: So was there an end to it? It just stops.

Speaker D: I mean, it just stops and wait. No, like it, it wasn't, that is crazy. Like it wasn't sewage, it wasn't plumbing, it wasn't, um, so no one like. And so again, because a, ah, sales and marketeer will always create a story, um, it went from number 11, um, along the terrace. And one of number 11's primary, uh, and most prominent, um, uh, residents was Crockfort, uh, who um, made his fortune with gambling dens and casinos and nightclubs, uh, in Regency England. And so it was a bit like, was it a bit of a rum run? Was he hiding stolen goods and that sort of thing? So that was kind of the story that we've woven. Um, and so it was challenging. It did delay the building project. Um, you know, trying to jump through those uh, hoops, um, was difficult. Ultimately worth it for these spaces. Um, but then, I mean that's the beauty of being in a heritage space. We've got that story, we've got countless others, um, that you know, hopefully really, um, flesh out um, the product here and make it sort of more interesting and memorable space. And so you're in a really contemporary space. But I can tell you that behind that wall there's a hidden fireplace and we can talk about how this was the footprint of the original kitchen and what have you. So, um, we're really fortunate that there's lots and lots of layers of history in the building.

Speaker B: So you're kind of hiding them up to preserve them? Yes, as more than sort of anything else.

Speaker D: Yeah, so there's, there was lots. You know, it would have been easier to completely take that out, but that was part of the listed fabric of the building. And so it doesn't mean that you can't um, move forward and be future forward focused and like we're in a beautiful tech enabled space. Um, but part of what we do as a venue team and what the Academy does in this space is preserve the history and the heritage of this space. There's lots of event teams in really incredible places all over London and you know, part of their responsibility is preserving that history. And so, yeah, uh, it's. You can't see the hidden history here, but it's there.

Speaker B: And so is the tech kind of hidden as well? I mean, it's not that, I mean, I know the room we're in, the

Speaker A: shape room, is projectors and lights everywhere,

Speaker B: but in the rest of the building it's very subtle.

Speaker D: Uh, yeah, we hope so. Um, particularly on the first floor, we want to be quite sensitive to it.

Speaker C: Yeah, we've tried to remove all of the Built in equipment just to keep the traditional features of the spaces. Um, but we're lucky to have the in house team. AV in house team that can wheel in a screen if we need or like set up a ah, fully hybrid conference in one of those traditional spaces if someone needs it basically. Um, but yeah, it's definitely more AV focused in the lower ground floor because we want to create an experience where the guests come in, into the shape room, for example for a full day conference. Um, they have their catering in the wall gallery which is the adjoining room. And then at the end of the day we want to retain the guest here. So, so why not taking them to the first floor in one of the spaces with like fantastic view of uh, the London Eye, the Big Ben and have like a drinks reception and it feels like we're taking them into two different spaces and this is the kind of guest journey we're trying to create to retain clients um, and just make them benefit all of the strength of the venue. Basically.

Speaker B: This place is um, in a great location considering we. What it's close to. Yeah, James's Park National Gallery.

Speaker C: So many public transport links.

Speaker B: Transport. I mean I walk down from Charing Cross.

Speaker C: Yeah, yeah.

Speaker B: And it's like minutes.

Speaker C: Yeah, yeah.

Speaker B: So I mean.

Speaker C: And very accessible as well. I mean there's like parking spaces outside of the venue and we've got uh, obviously the. Yeah, we do still get asked about parking spaces when you could literally take the bus and walk two minutes and be in the venue.

Speaker F: For me as well, it's when you walk down those steps and you just look straight down and see Buckingham Palace. You know, it's, it's amazing.

Speaker C: It's quite nice. You can like have a conference here and then just leave the venue at lunchtime, go for a walk in St. James Park. Like who can say, you know, especially for an international crowds if they're not in London much. And that's why we're trying to sell as well. It's like you're literally in the center of London. You look out the window, you can see everything you need to do in London.

Speaker B: Mary, do you find that the history of this place and its location is very important to international um, clients? Do they. Is this what they're looking for?

Speaker C: Yes. Usually they want something central, easily accessible with all of the landmarks next to it because they want to wow their attendees and give them the best experience possible and a memorable experience. And it's quite a good like point for when, for, for them to start from so they could just do like A conference here and then go enjoy any of the entertainment that London can offer. We've got the National Gallery just next to us, so they could have a full day conference here and then just go for a tour of the museum, you know, or just go and sit

Speaker B: up by, uh, Trafalgar Square.

Speaker C: Yeah.

Speaker B: And just.

Speaker F: Or have lunch.

Speaker E: M. Take it all in.

Speaker C: Or have lunchatelli. Yeah.

Speaker B: Turning out to be one big circus advert.

Speaker C: Yeah.

Speaker B: But that's fine. They do a great job. And as I say, I've already had Rebecca Hawkes on the thing and, uh, TB as well, um, who do both do a great job. And I'm sure you network with them, Richard.

Speaker F: I work alongside Rebecca.

Speaker B: Yeah.

Speaker F: As part of the senior team.

Speaker B: But again, enough about Cersei.

Speaker D: But it's interesting, like, our location, I mean, it is invaluable to us, um, some of our businesses, it is. It's government, um, so it's central government. And, um, we're not shouting about it on the socials and what have you, because we are just supporting the machine of government. Um, and that is due very much to our location. M. But then you do get, um, audiences and clients that are looking specifically for the heritage of the building. And indeed, some of that is an international audience. Um, so Americans, uh, uh, Chinese, uh, in particular, um, you know that you can have a lunch or a conference in the Radhakrishnan room on our first floor. Um, and at 11:00 clock, the changing of the cards is going to happen is a really, you know, for, like, we now take it for granted. For a lot of people, it's an absolutely incredible experience, but it's also quite an exciting experience for a domestic audience as well. Like, if people are coming down, um, from up north or any of the nations, you know, it is, it is a USP for us that you can see Big Ben, that you can pop down to Buckingham palace at the end of the day and what have you. So, um, there is a. Yeah, our location is so, so, so valuable to us. Um, but it also makes it a really fun place to work. You know, lots of flypasts and protests and, uh, I mean, the Banksy that went up a few weeks ago and, you know, like, it was amazing. Like, that just pops up and, you know, before he claimed it, we were able to go and touch it and be really close to it. And now, of course, there's loads and loads of crowds. So, I mean, I couldn't. I know, I know. Part of that is because I'm Canadian and when I look out my window and I see things that are older than. Canada is a confederated country. Uh, it blows my mind. Um, but we are, you know, it's a very. It's a very, very special place to work. Um, and so we hope and we think, ah, a very special place for people to come and have an event.

Speaker B: You mentioned, um, um, this place has been used, CHT has been used by governmental organizations and the BBC, I believe.

Speaker C: Yes.

Speaker B: So what kind of things have you done with those kind of clients?

Speaker C: BBC, I would say it's mostly like when we film interviews because we've got this really nice room with the bookshelf and it provides them a really nice background for it. And obviously it's in Westminster, so it just adds on to it. Um, so I would say, yeah, BBC is mostly interviews.

Speaker B: Do you remember when, during the lockdown where everybody was on Zoom? Everybody had a bookshelf? Everybody.

Speaker C: You can like, have the. Yeah, the background as a book. Take a photo of the live thing and then sticks.

Speaker B: Was it like with political, um, people or.

Speaker C: Yeah, mostly poetic.

Speaker B: I mean, I don't want you to sort of, like, you don't have to cite specific, um, identities.

Speaker D: And I must admit. So, like, obviously the BBC is a venerable organization, what have you. Um, it is. And again, that it is down to our location. And I do also think, um, the heritage spaces that we are really good for, those foxpox interviews, like, if they need someone from government and, you know, they can't, like, I mean, their studios in town are not that far, but we are that much closer. Um, when you're dealing with MPs etc, and people from government, you know, if they are in Parliament and they literally have half an hour, they can come here because we're 10 minutes away.

Speaker B: But also it affects a kind. If they've got a kind of want to do an interview, but more of a conversation, a bit more personal, a studio may not be the right place to do it. So coming here, where you've got lots and lots of bookshelves, it's more personal and probably encourages the person to speak more.

Speaker D: So I would say the BBC uses us predominantly for location and bookshelves. Um, which is absolutely fine.

Speaker B: You can be famous for something.

Speaker D: Uh, but I, uh, mean, filming more broadly, um, is. Yeah, it's a huge part of our business. And that is really when the venue is booked for the venue itself and it really, really sells itself and speaks for itself. Miriam's done a load of big productions for that.

Speaker C: Yeah. So that's probably my favorite type of events here because it's just so incredible to be able to witness like the behind the scene of movies, um, being shot in the venue or TV series. Um, before I joined we were lucky to have James Bond, the last one being filmed here, Cruella, the Crown, Sherlock. Um, and since I joined I was lucky to walk on Slow horses with Gary Oldman. So being able to see him in person was just very cool. Um, and we were working also with like really nice team of location managers um, in the venue and they always respect the venue very well and they just, they understand that it's a great one listed building so you can't do any drilling. You can't. Because this is something that might have happened before I think. Um, so yeah, it's really primary filming, um, location I would say especially this year probably because of Slow Horses coming out, um, we had a bit more visibility in the industry so we did get even more requests. So we were lucky to um, have a few filming this year already and we've got a few more upcoming so very exciting. And we see that it's got like big um, impact on social medias. When we share those clips with, with our audiences, they really engage with it and they also sometimes approach us and message us and they're like, oh, um, I feel like I recognize the venue and we're like yeah, that's us. And it's such a proud moment to think I've worked on this for so long because even for us, um, we don't do all of the coordination etc. But it's a lot of work to work with location managers because there's a lot of recce which is site visits for filming a lot of Reiki's with sometimes 15, 20 people about just going to look around and ask you a thousand questions. So it's being able to like answer this confidently.

Speaker B: It's time consuming as well.

Speaker C: Yeah, it's very time consuming.

Speaker B: The thing is, if you get, if you can build that relationship up, they're going to keep coming back.

Speaker C: Exactly. Yeah.

Speaker B: We host um, for different angles of

Speaker C: every December we host um, location Managers lunch. Um, and it's so fun to be able to see them finally relax because we always see them coming for Reiki's and they're really on track to what they need to get from us. Um, but when they come in December they can finally relax and most of them, they always complement the venue and it's also good to stay in their mind as well. Um, so we try to change the location sometimes just so that they can experience different rooms, um, and then keep us in mind, basically.

Speaker D: But. And to Marion's point, about how production companies, location managers, how they really value a venue and they really treat it with a lot of respect. You know, they, it's like, it's high impact productions are massive. Um, but, you know, they do really respect heritage spaces. And I do think, similar to venue teams working in sensitive spaces, that, um, there is an idea that it's our responsibility to preserve them and it's like we want to enjoy them and celebrate them. And that's why filming is really, really lovely, because it adds to the history and to the story of this building, um, which then turns around and becomes another usp, particularly for private events and what have you. When you walk a couple up the stairs and you're like, oh, yes, this was in the opening scene of James Bond. Ah, you know, it makes people excited. And so we want people to feel like they've, you know, become a bit of a part of the history of this building. And that's why it's special to hold something here. Um, and so we. Yeah, as I say, it comes down to the personal touch of the team and how much knowledge and confidence they have about the history of the building, about our previous clients and, um, just making sure people know that, you know, when they come here, it's, it's, it's not just a transaction. We want them to very much feel like it's their space. It was a home. These were homes, they were townhouses. Um, they were built, uh, as sort of places of leisure for, um, London's literati. Uh, and so it is like, it is a bit of, it's a bit cheesy, but it works. Um, one of our taglines is inviting people to make it their home, uh,

Speaker C: because that's what it is.

Speaker D: Um, and it's nice because filming and productions, they really show it off in that way. We're a bedroom, uh, we're a ballroom. We're a private member's club. We're a bathroom. We're a hotel room.

Speaker C: Yeah. Back in March, um, a filming client built a bathroom in one of our room, um, because it was like a hotel room and they needed the character to go into a bathroom. So there was a bath in there for like three days. Very crazy. Yeah.

Speaker B: Do you do catering for the, uh, film crews? Because I want to know, Richard, who's the most a celebrity you've, um, you've fed?

Speaker F: Basically, I'm, um, here. Not I, I haven't here. I'm Afraid.

Speaker B: Okay.

Speaker F: Career. Believe me.

Speaker E: But who did we have on, um, on Tuesday?

Speaker D: Oh, oh, wait, we've. That. We can't say that yet. We've done NDA, um, come back. I was about to.

Speaker E: Thank God I didn't. Ah, we have. They've cooked for some cool celebrities, um,

Speaker B: which we can't name.

Speaker E: Which you can't name.

Speaker D: I think, uh, previous ones. My. Yeah. So my favorite. And it wasn't even particularly exciting. It was just at a very exciting time for the industry. It was right after Covid, um, when as an industry we pivoted and had to do some creative problem solving. And as we were opening up and people were wanting to get back together, um, one of our regular, uh, clients is Hearst Publishing and they were shooting their, um, summer. Their Christmas cover, but it was in July. Um, and so we did a Covid friendly bento box for Joanna Lumley.

Speaker F: Wow.

Speaker C: Yeah, we've had many. We've also had like Strictly Come Dancing, like doing the. The shoot for the. The leaflet they give out for the shows. Um, I mean, we've had Esquire, Townhouse, Good Housekeeping as well. Which. Yeah, Good Housekeeping. There was quite a lot of, um, celebrities coming to that on panels.

Speaker B: Relocation. You putting the fees up?

Speaker D: Uh, no, we're very, uh, very competitive. I would say.

Speaker B: Very reasonably priced. Yes.

Speaker D: Please inquire within.

Speaker B: That's cool. Um, in my notes I have that there's um, a charitable side as well.

Speaker D: Uh, yes. So as, uh, I mentioned, um, our parent company, ten to eleven's parent company is the British Academy, um, which, uh, is as I say, the National Academy for the Humanities and Social Sciences. Um, so we're an academic fellowship, uh, of 1700 of um, the UK's leading academics in humanities and social sciences. So the work that the Academy does, um, does support higher education. Uh, the fellowship, uh, and then quite crucially, um, using research informed, uh, policy discussions to try and influence government and uh, to answer the great questions of the day. Um, there is, uh, a big policy arm working on higher education policy in the crisis of that in the moment. Um, and then we have a fantastic public, uh, events team as well that deliver academic conferences for very specific audiences. Uh, but also an absolutely fantastic, ah, program of free public events trying to inspire and engage people with the humanities and social sciences. Um, and so the organization is a charity, registered charity, um, it does receive, uh, ah, a substantial amount of government funding. Um, but the revenue raised, uh, by the venue hire is, uh, donated directly back into the organisation and helps support operating costs uh, and just really reinvests back into supporting the humanities and social sciences and how they can hopefully influence and impact, um, the challenges of the day. Which is why, therefore, we are in the shape Room.

Speaker B: Right, yes.

Speaker D: Which I can say more slowly. Social sciences and the humanities and the arts for people and the economy.

Speaker B: Brilliant. Thank you. I hope everybody listening has made a note of that.

Speaker D: There's a test later.

Speaker B: There is. Please be done.

Speaker E: Pause it every second.

Speaker C: Okay.

Speaker B: Yeah, I shall have to do that. Fine. So we've done the history, we've done what you're doing now.

Speaker D: What's the future hold, um, of the venue of events, industry.

Speaker B: I'll tell you what, Catherine, you've said a lot. Start with Mary.

Speaker C: Yeah.

Speaker B: And she's gone quiet.

Speaker D: I mean, for the team.

Speaker C: For the team. We're expanding the team. So it has never been bigger as it is today. Um, when I joined it, I think it was like four of us, and now we're about ten. Um, so we've invested more money into the team to make sure that we can and so inquiries faster, um, and provides like bespoke quotes, um, and just secure more revenue for the business. Um, I think one prime event for us was the opening of these spaces. And we're still working on advertising those spaces to the industry, um, and using them as much as we can, um, and also try to like, sell them as an exclusive hire to clients so that we've got some case study that we can, um, present to potential clients. Um, in terms of the AV in here, there's so much that we're still exploring, um, to make the space even more unique and even more like, creative and even more, um, bespoke as to what the client wants and their brand as well. So it can be in terms of colors or in. Of terms can be in term of branding as well.

Speaker B: Um, yeah, maybe I should explain that the shape room is, uh, we're sitting on a raised stage and we have chairs in front of us. So this is great for like a mini conference sessions, that sort of thing. And I think you've got enough rooms to do breakout rooms.

Speaker C: Yeah, yeah, sort of thing. You've got about ten rooms in the building. Um, ten?

Speaker E: Yep.

Speaker C: Ten. Yep. Ten rooms, uh, which can be hired individually or, um, in pair or like as an exclusive hire as well. Um, something else we're working on at the moment is reopening our supplier tender. Because the last time we opened it was, um, in 2023 and it hasn't been opened since before COVID So it was the Opportunity to, um, just put ourselves out there in the industry, meet new suppliers and build a very strong list of suppliers that we want to work closely with and we want to introduce to our clients. Um, so we'll be opening our supplier next Wednesday, the 29th of July. Um, and there will be a few categories, um, including, um, production, floristry, wedding planners, um, accessibility as well. We really want to be able to offer those services to our clients. So that can be like traduction, um, if the event is, um, to be, um, broadcast it to, um, a wider audience, um, a bit international. Um. So, yeah, I think the two Player Tender is the prime, um, project we're working on this summer, I would say.

Speaker B: Okay. Charlotte, anything to add, or what are your views about what's. Or what do you think is coming up in the future? Not just for you personally, but me? I don't know.

Speaker A: Children, marriage?

Speaker D: I don't know, maybe.

Speaker E: Um, I think really for catering, it's just to keep on top of trends, maybe simplify things for clients. You know, we have created packages for every event so it's. It's easier for them that they can select for, you know, instead of picking if it was a boardroom, conference, anything, tea, coffee, then we'll do a sandwich lunch and this, and actually, let's at home make cake. We've structured it so then they can just select that. Yeah, that's perfect. These are the same times as our schedule. Can we just incorporate that? It's more about simplifying things, keeping up with sustainability and just really improving on what we can locally source, just on our teams as well. Just, you know, making sure everyone's really confident and just growing. I suppose we've got quite a small team here, but nonetheless, we all work really, really hard and I think it's just building maybe the team to be a bit bigger. That could be something in the future, but.

Speaker B: You mean a Cersei's team bigger or you.

Speaker E: Our team?

Speaker C: Yeah.

Speaker E: Okay, so we've got two teams.

Speaker B: Okay, so Cersei's putting out.

Speaker E: We're one team. We are one team.

Speaker B: Yes.

Speaker E: But maybe we could expand. Um, you know, obviously the inquiries are getting bigger, so there's more events. Um, you know, we've had multiple events, uh, throughout one day. So it's also making sure that everyone is satisfied with the service, communication, um, you know, and just having that flexibility with the team and stuff. So that's always like, hugely important. But unless you have something on the.

Speaker B: Yeah, we can.

Speaker F: From us is just continuing to drive that quality Consistency, you know, always looking to improve, you know, um, focusing on, you know, the sustainability, the animal welfare, you know, telling those stories of where our food's from, you know, just growing that trust within, uh, our client base on what we do is the right thing.

Speaker E: Exactly.

Speaker F: And educating our teams, that's key to any success is the team around you. Ah, the more you can educate them and grow them, then the more successful you'll be.

Speaker D: I think development is a really key thing, um, that I know that we're looking to focus on here, but I think more broadly in the industry, it's like, and I'm sure this has come up in lots of your podcasts and the ones that I've heard about, like there have been such vast changes, um, and such fast changes, fast and fast, um, since 2019. Obviously we sort of had to muddle through Covid and as I say, the fact that we are just implicitly, uh, flexible and agile and solutions focused industry, you know, put us in good stead, uh, to get through that. But the industry, the market audiences are completely changed since then. And so I do think there is still learning and growing and coming to terms with that. I think Charlotte mentioned staying on top of trends. It is, it's being out and about and speaking to, to people and uh, doing your research and making sure you know what's coming up. Um, but as I say, the power of live events are that they are about human connection and that they are about celebration and that they are about, um, convening experts and discussing challenging topics. And there are, you know, the human aspects to event, I think kind of future proofs us and you know, because we're talking about sustainability now. But I'm surprised it hasn't come up. We haven't mentioned AI and so like, you could have done it.

Speaker C: I've done it.

Speaker D: I'm sorry. Every podcast that comes out in 2026 has to say AI.

Speaker B: We're avoiding it. Move along please.

Speaker D: But I, but I do think, you know, that is going to be something that is already coming across our desk. Um, but again, I do think that the fact that we celebrate live events, they celebrate human connection. Um, and indeed we may be talking about advancements in AI at our events. Um, and I'm sure that there are values to it. But I do think that we are hopefully future proofing ourselves by virtue of the fact that um, we, we do exist to celebrate and to uh, um, discuss and to connect and to spark conversation. Um, and uh, yeah, so I think that is our focus just continuing to be as most successfully analog in an ever more divided, uh, and digital space.

Speaker B: I love that as a quote, staying analog in a digital world.

Speaker D: Yes. Still adaptable and still flexible. But I think, um, using our superpower, which is our humans, um, which is the people that drives us, it's the chefs, it is the porters that set up rooms, um, it's the salesperson that's always picking up the call after one ring, um, that sort of drives this industry. Um, and uh, yeah, I think it's. I think we're always solutions focused and futures focused, um, because that's kind of who we are and we move with the punches. Um, so I think continuing to do that, um, and then much to your point around, um, uh, Gen Z is, yeah, making the spaces that we're creating more accessible, uh, being more open to trends, low no alcohol, um, being more mindful of, uh, neurodiversity. And I mean we try by and large, um, and it is a focus for us going forward, uh, on a quite social model for access and accessibility. Um, and really the ethos that improving something in our event space, access through the space, um, wider doors, it improves it for one individual, but largely it improves it for everyone. Um, so, yeah, I would say it is very much, um, our suppliers, a bit of access, um, and trying to stay relevant and analog in a changing digital space is where we're looking at.

Speaker B: Well, I think that's it. I think that's where we'll stop. This has been a good conversation. We've discovered Richard's, um, thing for sausage rolls.

Speaker C: Yeah. Now I want one ga look for football. Yeah. You can't come back here without sausage roll in your hand.

Speaker D: Next time. Sausage rolls.

Speaker F: I'll bring sausage rolls.

Speaker B: Yeah.

Speaker A: Huge thanks to Catherine, Marion, Charlotte and Richard for their time and to our partners for their continued support. Vivid Inc. PR and social media marketing specialists for the event industry and, and eventflow, a, uh, secret weapon for event teams who've had it with PDF exhibitor manuals. Links to our partners are in the description. Thanks also to Mattia Portello and the AV team at CHT for providing the recordings and to Alicia Earls, ah, at Patch Marketing for helping to put this episode together. If you enjoyed this and want to hear more episodes, then please subscribe to get notifications. Thank you for listening.