3 minute read
It’s Time to Party
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IMAGE STEPHAN AND NAKITA
WORDS VICKI RAVLICH-HORAN
“There is a real appetite for people to get together and party,” says Lisa Quarrie. I’m sitting with Lisa and Marie Corkill to talk about the trends they are seeing in events at the moment.
IMAGE NITA MEYER
IMAGE ASH MUIR
Marie owns Royal Laboratorie and offers a boutique alternative to the event hire and design industry, working closely with Lisa and her teams at Hayes Common and Weave Eatery. After a couple of challenging years for the event industry it’s clear people are keen to get out there and celebrate, but how they may be doing this, both Lisa and Marie agree, has changed a little. “The emphasis is on fun and colour,” says Lisa, who points to clients wanting to create less formal events, events where guests get to socialise and move around as opposed to sitting at one table for the night. This means being creative with menus and some exciting walk and fork options. Marie loves the innovative and effective eco-friendly tableware coming out that makes serving food at such occasions exciting while adding some flair. Adding that little extra is where it’s at. People have reduced the size of their groups, freeing up more budget to spend on great food and those little touches that really make the difference. Lisa says, “There is more of an investment in functions now”, and this means presentation and those little touches are so important. If a small, intimate wedding or function is what you are after, Hayes Common is the perfect venue. You can either hire half or the entire space. The team work closely with Royal Laboratorie to create a gorgeous bespoke occasion just for you. “We can organise live bands, create a cocktail for the night, even have the likes of the Duck Island ice cream truck to pull up to create a truly memorable night,” says Lisa. Plus, the benefit of hiring a restaurant space, which cannot be underestimated, is you’re getting a team on home turf. Late last year, Lisa and husband Brent opened Weave Eatery in Innovation Park, adding even more options to hold amazing events. “Weave,” Lisa points out, “is very different to Hayes. The light, bright atrium with the high ceiling can accommodate many more people.” Marie agrees, saying it’s a fantastic space as it can be totally transformed depending on what the client wants. The team have already hosted some fabulous events at Weave, one where they created different stations for guests to work their way around. A reinvention of the food truck trend, these stations add interest and entertainment for guests while they socialise. And let’s face it, we’re all ready to do a bit more of that this festive season.
FOOD TRENDS
Here are Lisa and Marie’s top event food trends. • While the grazing table is still popular, Covid has meant these have been reinvented into the likes of the Hayes Aperitivo box. • Comfort food with a twist. Events are tricky as you have to try and please everyone’s tastes. Putting a modern, tasty spin on classics is a great way to do this. • Innovative walk and fork menus including innovative presentation of food. • Family style banquets have replaced the buffet or the very formal plated meals. Here a variety of food and dishes are served for the table to share. • Plated desserts, ending the night with a pretty sweet morsel.
Hayes Common www.hayescommon.co.nz Weave Eatery www.weaveeatery.co.nz Royal Laboratorie www.royallab.co.nz
2B GORDONTON RD, HAMILTON (NEXT TO THE WAYWARD PIGEON) 07 855 3573 | BOOK ONLINE WWW.MOUSEYBROWN.CO.NZ
