Executing an event of this scale in a location exposed to the elements and without facilities posed unique logistical challenges. To address these challenges, Cuisine on Cue implemented measures to ensure a seamless experience for guests and staff alike. This included the deployment of generators to provide power and water, essential for the operation of the event. Additionally, the team constructed two production kitchens and 11 satellite bars to minimise the distance walked for service staff, one marquee kitchen was located on shore and the second utilising the rotunda at the end of the pier accompanied by a cold room van. With the exposed nature of the venue and the unpredictable weather, particularly wind, securing table settings and styling items became paramount. Styling was kept elegant and simple with classic white tablecloths and chairs, weighted centrepieces and festoon lighting adding a magical feel.

A shared feasting menu was created using seasonal produce and alterations made for various dietary requirements. Drawing on our extensive network of suppliers and leveraging past-experience in executing this annual event, Cuisine on Cue rose to the occasion, mastering the logistical complexities to deliver an unforgettable evening for all attendees.