THE EVENT IN NUMBERS
- 4 days food prep (7AM-5PM)
- 118kg of turkey
- 783 lunch and 690 afternoon tea covers
- 7 chefs
- 1,380 macaroons
- 1,690 mince pies
- 1,035 rounds of sandwiches
- 32kg in sandwiches
- 27,600 kg of clotted cream
- 27,600 kg of strawberry conserve
- 6,264 plates and serving dishes were washed (not including pots and pans!)
IDEAL HOME SHOW CHRISTMAS AT EVENTCITY
From festive furnishings to New Year Home Improvements, sumptuous gifts to the finest foods and Christmas tipples, plus must have gadgets and seasonal fashion trends, you’ll find it all under one roof at the Ideal Home Show Christmas!
New for 2014 the Ideal Home Show at Christmas came to EventCity Manchester, bringing everything you need to prepare your home for the festive season. With over 300 exhibitors across 7 sections including; Interiors & Furnishings, Food & Drink, Home Improvements & Outdoor Living, Fashion & Beauty, Technology & Gadgets, Gifts and Christmas Decorations, this is the biggest home show at Christmas!
Smart Hospitality Manchester were set a challenge: To create a Christmas themed pop up restaurant within EventCity’s largest exhibition, ‘The Ideal Home Show at Christmas’ headlined by celebrity chef Gregg Wallace and in conjunction with Media 10.
To give you an idea of the journey toward the event, we've produced a 5 month countdown so you can find out what the vital stages are that make an event like this happen...
5 MONTHS TO GO
The ‘Ideal Home Show’ takes place in June at EventCity so once that’s over it leaves us only five months to go, so it’s already time to get planning! Initially we debrief from the previous show and discuss improvements and changes we can make for ‘The Ideal Home Show at Christmas’.
It is at this point where considerations of new elements to the Christmas pop-up restaurant can be addressed, such as the floor plan, creative and food & beverage menus. Establishing regular correspondence is also key at this stage to ensure Gregg Wallace, Media 10 and Smart Hospitality Manchester’s branding and ethos work effectively together.
3 MONTHS TO GO
At three months to go we can now start to create a real vision for the show and comprehend the level of expectation for the restaurant. It’s time for Smart to explore menu options, choose crockery and source local produce.
Once the menu is underway we can finalise our drinks packages and menus ready for the tasting with Media 10. With specialist food and beverage products finalised, Media 10’s online booking systems go live and we then start to hand-pick exceptional staff from our regular supplier, Mint Staffing Solutions.
1 MONTH TO GO
Having a tasting with the client is very important; this is when the menus are tweaked to ensure they are suited to the clientele of the event and the presentation is discussed.
Once decided and finalised they go to print and our trained chefs and staff start to learn the dietary information of each dish and become familiar with the floor plan. Regular updates from the online booking system help us to plan the restaurant layout and staffing as well as kitchen logistics to guarantee efficient service.
SET UP - 1 WEEK TO GO
With one week to go the restaurant starts coming to life with the exhibitor’s shell scheme and theming being put into place and our chefs busy at work, as they prep to their hearts content! All front of house staff have now been confirmed and their briefs are written to ensure we maintain our reputation for exceptional service.
At this point our weekly meetings become much more intense and are dominated by finalising details of the ‘Ideal Home Show at Christmas.’
1 DAY TO GO!
Only 24 hours to go and with our service staff training complete they begin dry service runs whilst Media 10 have their final tasting of our menu and any last minute adaptations are made. The restaurant is brought to life with candelabras, Christmas trees, snow and the table are dressed in their Christmas best!
ON THE DAY
The restaurant suddenly fills up as the event goes live and final bookings for tables are sent through. Our service staff and chefs are already busy prepping for our afternoon tea menu as we complete dry runs to make sure we have a successful event!
- Terrine of corn fed chicken, pistachio and cranberry, red onion marmalade, blackberry gel, toasted ciabatta crisp
- Cumbrian turkey ballotine, goosefat roasted potato fondant, squash puree, honeyed parsnip and turkey stock
- Eggnog pannacotta, stem ginger flecked chocolate brownie, burnt orange
- Selection of handmade sandwiches
- Turkey stuffing and cranberry
- Cheshire Brie and chutney
- Oak smoked salmon, dill cream cheese
- Home baked scones
- Puffed pastry mince delight