60 Great Queen Street Unlocked

A 10-Minute Sit-Down with Page Norman, Sales Director at Moving Venue.

60 Great Queen Street Unlocked

By Paige Norman, Sales Director

When we were first approached by 60 Great Queen Street to help unlock the potential of their spaces, we knew we wanted to create something truly unique, an experience unlike anything seen before.

Canapé reception

The Evening Began With..

A canapé reception has always been one of my favourite parts of an event: an opportunity to enjoy small bites of pure creativity. But this time, we wanted to push the boundaries. Inspired by Mary Jane Vaughn’s floral concepts — particularly her vision of striking floral plinths showcasing beautiful arrangements — we began to ask ourselves: why couldn’t food be presented in the same way?

I shared the idea with our Head of Canapés, Oliver Wickham, and our Product and Design Director, Elle Harpers, and the team instantly connected with it. Together, we set out to design a collection where every canapé told its own story through both flavour and presentation.

Canapé reception

For example, our pine branch, smoked duck, blackberry gel, and puffed quinoa were served nestled in a bed of pine branches inside a handcrafted wooden box, inviting guests to lift the lid and discover its aroma. Our gin and tonic–cured salmon, accompanied by cucumber, lemon, and beach herbs, was displayed on an ice block featuring classic G&T garnishes, including cucumber ribbons and scattered juniper berries. And our oyster tuille with oyster emulsion, pickled cucumber, and dill was presented in individual oyster shells, resting on a bed of seaweed that carried the scent of the ocean – as if you’d stepped onto the shoreline itself.

For the dinner, the timing felt especially fitting as we had just welcomed the first day of autumn on 21st September, and we wanted the menu to capture the richness of the new season. We opened with smoked duck breast, sour cherry purée, baby figs, fennel jam, and chicory. This was followed by a delicate plate of halibut with ruby chard, clams, samphire, rosé beurre blanc, and dill oil.

Dessert Station

As guests made their way into the Long Room for dessert, the space transformed. Inspired by the opulent textures and tones of burgundy, gold, and soft pink, we created a dessert station that was as much a visual experience. Seasonal favourites were reimagined, from Black Forest Eton Messand cinnamon crème brûlée Bramley apple crumble tartlets and Salted caramel Baileys lollipops – comforting, nostalgic flavours fit for the occasion.