A Summer to Remember: 130+ Events with Moving Venue
More than 130 events across 25 venues: 49 conferences, 32 dinners, 30 receptions and 16,000+ covers at Silverstone, 11,000 guests in Battersea Park, 10,000+ at Somerset House, eight weeks of Secret Cinema, and a summer of sporting hospitality from Royal Ascot to Concours of Elegance.
A Summer to Remember: Moving Venue’s Biggest Season Yet
More than 130 events. 25 venues and locations. 49 conferences. 32 dinners. 30 receptions. 16,000+ covers at Silverstone. 11,000 guests in Battersea Park. 10,000+ guests at Somerset House. Eight Secret Cinema shows every week for eight weeks. And a summer of sporting hospitality stretching from Royal Ascot to Concours of Elegance.
There are busy summers, and then there are summers like this one.
From June to mid-September, Moving Venue delivered more than 130 events across 25 different venues and locations, with more than 100 taking place in June and July alone.
At the heart of the season was what we do every day: 49 conferences, 32 dinners and 30 receptions, accounting for more than 80% of our summer events. Around them came weddings, product launches, awards, private celebrations, sporting hospitality, immersive experiences, Concours of Elegance at Hampton Court Palace and seven operations at Farnborough International Airshow.
From the Natural History Museum, Tower of London and Kensington Palace to contemporary spaces including Landing Forty Two, Magazine London and The Pelligon, our teams moved across London – and beyond – delivering completely different experiences, often simultaneously.
Then there were the projects that took things to another level: 16,000+ covers at the British Grand Prix, 11,000 guests at the J.P. Morgan Corporate Challenge, more than 10,000 guests during our first Summer Season at Somerset House and our biggest eight-week Secret Cinema season yet.
It was quite a summer.
One week. Thousands of guests. Several very different events.
If there was one week that summed up the scale of Moving Venue’s summer, it was the first week of July.
Following another fantastic season of sporting hospitality at Royal Ascot and Lord’s, our teams headed to Silverstone for the Formula 1 British Grand Prix.
Across the weekend, Moving Venue catered for more than 16,000 covers, alongside our Smoke Shack and Pascal’s Profiteroles concepts at Racing Green. Simultaneously, our sister caterer Last Supper was behind the food and beverage operation at Silverstone’s brand-new The Vale.
Back in Battersea, the Moving Venue team at Evolution London was feeding and watering approximately 11,000 guests at the J.P. Morgan Corporate Challenge.
And over at Magazine London? Our team was busy catering for Madonna’s album launch.
All in the space of a few very hot, very long days.
Delivering events at this scale – at the same time – takes more than great food. Behind every service are months of planning, tastings, logistics and collaboration between our chefs, planners, event managers, operations teams and front-of-house colleagues.
And, crucially, teams who know how to stay calm when the pressure is on.
A summer of sporting hospitality
Sporting hospitality has long been a major part of the Moving Venue calendar, and summer 2026 saw our teams out in force.
Before Silverstone came another fantastic Royal Ascot, where Moving Venue once again delivered hospitality in The Village.
The feedback afterwards perhaps summed it up better than we could:
“The experience in The Village continues to set the standard for dining and experience.”
The client went on to praise the food produced by the team and the experience of working with them, describing the delivery as “spectacular”.
From racecourses and cricket grounds to the tarmac at Silverstone, large-scale sporting hospitality brings a very particular set of demands. Thousands of covers, tight service windows and complex logistics all have to come together without compromising on the quality of the food or the guest experience.
It’s an area our teams know incredibly well, and one that once again formed a huge part of our summer.
And fittingly, the season ended somewhere rather special.
Six years at Concours of Elegance
In September, we rounded off another quintessentially English summer of heritage and sport at the Concours of Elegance at Hampton Court Palace.
Returning for our sixth year, the Moving Venue team delivered hospitality across the weekend as some of the world’s rarest and most remarkable cars gathered within the historic palace grounds.
It was a brilliant way to bring a summer that had taken us from Royal Ascot and Lord’s to Silverstone and Hampton Court Palace to a close, and another reminder of the breadth of our sporting and outdoor hospitality experience.
From thousands of covers at the British Grand Prix to refined hospitality within the gardens of a royal palace, the setting and scale may change, but the fundamentals don’t: exceptional food, experienced teams and seamless delivery.
Our first Summer Season at Somerset House
One of the defining moments of 2026 was the launch of the first Somerset House x Moving Venue Summer Season.
For four weeks, the iconic Edmond J. Safra Fountain Court was transformed into a unique indoor-outdoor event destination, with an elegant glass structure sitting within the Grade I-listed surroundings of Somerset House.
Across the season, we delivered 15 events and welcomed more than 10,000 guests, hosting everything from summer parties and awards dinners to an unforgettable high-profile wedding.
The season culminated in The Summer Set, our own showcase celebrating everything we do best.
More than 300 guests joined us for an evening of exceptional hospitality, beginning with Gusbourne English sparkling wine and signature Moving Venue cocktails, before enjoying a selection of seasonal canapés, bowl food and interactive food stations.
As golden hour turned to nightfall, live DJs and performances carried the evening through to a finale around Somerset House’s famous fountains.
It was an ambitious first season, and one that demonstrated exactly what can happen when a remarkable setting, creative partners and brilliant hospitality come together.
And we’re delighted to be doing it all again when the Somerset House Summer Season returns in 2027.
A Night for Nature at the Natural History Museum
One of the summer’s standout events took place beneath Hope the blue whale at the Natural History Museum.
For A Night for Nature, Moving Venue delivered an ambitious evening of food and hospitality within one of London’s most iconic event spaces.
Working in a museum of this scale brings its own challenges from access and service logistics to guest flow, but it’s exactly this kind of environment where experience counts.
The client told us afterwards:
“You completely understood the level of event we were trying to achieve and it really showed in the final result.”
They praised the food quality, presentation and service, as well as the team’s ability to adapt throughout the evening.
But one piece of feedback particularly stayed with us:
“No request ever felt like too much trouble and everything was handled with such positivity and calmness.”
That, for us, is just as important as what arrives on the plate.
From Netflix to GAIL’s: a packed summer at Magazine London
Over at Magazine London, the calendar was equally varied.
The venue hosted a major Netflix conference before welcoming GAIL’s for its biggest summer party yet, held naturally, on the hottest day of the year.
Then, amid that extraordinary first week of July, came Madonna’s album launch.
It’s a neat snapshot of the breadth of corporate and brand event catering Moving Venue delivers: a large-scale conference one day, a huge summer celebration the next and a high-profile music event after that.
A record-breaking summer at Evolution London
Evolution London also had a summer to remember.
The summer run welcomed the Conference & Events Awards, with Evolution returning as headline sponsor, alongside the Mix Awards for a sixth year, The Drum Awards and PlayStation.
One of the biggest moments came during London Climate Action Week, when 3,500 guests descended on Battersea Park for the Octopus Energy Tech Summit.
The venue was completely transformed, with pink carpets, branded atrium and mezzanine balustrades, breakout areas, installations and a main conference space for thousands.
And just days later came those 11,000 guests at the J.P. Morgan Corporate Challenge.
From awards and conferences to sporting events and major brand experiences, it was a summer that demonstrated both the versatility of Evolution London and the scale of the Moving Venue operation behind it.
Garden parties in the heart of the City
Not every summer event needs thousands of guests.
At Charterhouse Square, our second summer season welcomed 1,746 guests across June and July for quintessentially English garden parties in the heart of the City.
Pimm’s and sparkling wine met lawn games, live acoustic music, saxophonists and ice cream tricycles, alongside Moving Venue favourites including our signature Strawberry Station.
It was a very different style of hospitality to Silverstone or Evolution London, and that was precisely the point.
From major conferences and awards to relaxed garden parties, summer is about creating an experience that feels right for its setting.
Conferences, celebrations and weddings at 60 Great Queen Street
Over in Covent Garden, 60 Great Queen Street continued to demonstrate just how many different forms an event can take within one historic building.
Conferences remained a firm fixture, with the Grand Temple and Gallery welcoming major names including global cybersecurity company Rubrik and financial data analytics provider RavenPack.
Staging, AV, lighting and branding transformed the historic spaces for contemporary corporate events.
Then the venue changed gear completely.
A beautiful city wedding took over the Vestibules, complete with dramatic draping, a candlelit aisle and an iconic London bus waiting outside the Tower Doors to whisk guests through Covent Garden.
Following its event, RavenPack told us:
“The food was delicious, the timings were absolutely perfect, and we managed to avoid the long queues we were so worried about.”
From large-scale conferences to intimate celebrations, the summer showed just how effortlessly the venue and our teams can move between event styles.
Eight shows a week: our biggest Secret Cinema season yet
And while all of this was happening, another Moving Venue team had entered a rather different world.
Rydell High.
Our biggest Secret Cinema season yet ran for eight weeks, with eight shows every week and a food offering designed to become part of the immersive experience.
The Rydell High School Diner menu took its cues from classic Americana: dry-aged cheeseburgers, spicy jerk chicken burgers and hot dogs alongside chilli, mac and cheese, burrito salads, fries, sundaes and milkshakes.
There were plenty of playful touches too, from the Irish Cream Salted Caramel Sneaky Pete Shake to popcorn and jello shots.
Here, the food needed to do more than feed an audience. It needed to feel as though it belonged within the world guests had stepped into.
For Moving Venue, it was another demonstration of what creative event retail catering can be, and of the operational expertise required to deliver it consistently.
Creating an immersive menu once is one thing. Doing it eight shows a week for eight weeks is another.
From palaces to parties
Elsewhere, our teams were moving between some of London’s most remarkable venues.
At the Tower of London, the Constable’s Reception saw the team work through gruelling summer heat while delivering an evening praised by the Constable, Governor, Deputy Governor and guests.
At Kensington Palace, a private celebration at the Orangery resulted in a stream of messages specifically praising the food.
The client told us:
“Our party was truly memorable, and you all played the greatest part in making it such a success.”
At Banking Hall, CarWow’s guests described the menu as some of the best food they had experienced at an Auto Express awards event, while at Landing Forty Two, Trading Hub’s feedback was refreshingly succinct:
“MV is seriously next level in terms of team, menu offering, standard of food…”
We’ll happily take that.
More than 100 events in June and July alone
Perhaps the clearest indication of just how busy summer became is this: 102 confirmed events were delivered across June and July alone.
And that was alongside menu development, client meetings, tastings and planning for what comes next.
While the events themselves have been taking place, our tasting kitchen and sales and planning teams have also been building an exciting pipeline for the year ahead.
That includes ByChenai’s wedding at Hampton Court Palace, the Lord Mayor’s Banquet and the NSPCC Great Chefs’ Dinner.
Because in events, finishing one extraordinary season usually means you’re already well into planning the next.
Celebrating 20 years of David Ridgway
There was another reason to celebrate this summer.
Our Culinary Director, David Ridgway, was shortlisted for Chef of the Year at the prestigious Foodservice Cateys.
After 20 years with Moving Venue, there couldn’t be a more fitting recognition.
David’s influence extends far beyond individual menus. Over two decades, he has helped shape Moving Venue’s food, develop our chefs and build the standards that underpin what our kitchens deliver today.
Fingers firmly crossed for October.
130+ events. One extraordinary summer
More than 130 events. 25 venues and locations. 49 conferences. 32 dinners. 30 receptions. 16,000+ covers at Silverstone. 11,000 guests in Battersea Park. 10,000+ guests at Somerset House. Eight Secret Cinema shows every week for eight weeks.
Those numbers give some sense of the scale of summer 2026.
But they don’t tell you about the chef still checking the final plate after a long service. The event manager calmly solving a last-minute change. The operations teams making simultaneous events possible. Or the team member who notices a stressed client and makes sure they know everything is under control.
CarWow’s feedback following its event at Banking Hall captured that side of hospitality perfectly:
“Everyone was incredibly attentive, polite, and nothing was too much trouble.”
That’s what we’re proudest of.
Summer 2026 tested the scale, versatility, creativity and resilience of our teams, sometimes all in the same week.
To every chef, event manager, planner, kitchen porter, waiter, bartender, supervisor, operations team member and colleague who dug deep and went above and beyond to make it happen: thank you.