The annual fundraising lunch in aid of St Wilfrid’s Hospice is an annual event now in its tenth year. Super Event have provided the marquee and catering for this event for the past two years and have done a fantastic job, inviting very favourable feedback from our guests. This event raises much needed funds for the hospice through the sale of tickets, through a raffle and both a live and silent auction which are managed through an online auction company. We use screens in the marquee to publicise the status of all the auction items.
We have used Super Event to provide the marquee as well as cater for the food for the last two hospice lunches, 2018 and 2019. I have been responsible for the catering side of the event and have been very impressed with the way in which we have been assisted in choosing first class choices for the menu on both occasions.
In March of this year, four of us went to one of Super Event’s official tasting evenings at Holmes Hill. This was a very pleasant occasion and we spent an excellent evening, tasting a number of dishes, all of which were extremely good. We decided eventually on three starters and three main course options to be offered to our guests. As one or two of the dishes were either not available on the night or were slightly different to what we wanted, we were offered a second private tasting session a few days later.
Following both these tastings the choices we made were as follows:
1 Mediterranean Antipasti
2 Fresh Crab and Prawn Tian
3 Honey roasted Fig & Roquefort Salad
1 Beef au Poivre
2 Herb Crusted Salmon
3 Forest Mushroom and Goat’s Cheese Strudel
Triple Delight – Raspberry Pavlova, Dark chocolate cup and Lemon posset. With coffee to finish.
Right up to the day before, the event changes were being made, with guests dropping out and being replaced. Super Event were extremely accommodating. On the day itself, one guest changed his mind as to what he would like to eat and this was also accepted and changed without fuss.
The feedback following the event has been extremely positive and the food has been particularly well received. Many ‘compliments to the chef’ were made on the day.
The week preceding the event Tony and Steve came to St Wilfrid’s Hospice to talk to the 25 waiters from Eastbourne College and the Eastbourne Academy. They were coming to support the Super Event crew as waiters. Both Tony and Steve talked them through the event.
The marquee was erected on the Tuesday preceding the event. Tom and his crew did a superb job in putting up the structure efficiently and speedily.
The tables were put in place on the day preceding the event and on the day itself the teams arrived early to lay up the tables for our 334 guests.
‘ Super Event have been responsible for our annual fundraising luncheon event for the past two years. Their attention to detail in respect to the layout of the marquee, the planning and execution of the catering has been superb. Detailed meetings beforehand, liaison with the staff over menu choices and individual catering needs have been second to none. The friendly staff in the office have been helpful with arrangements, table planning and dealing with last minute alterations and needs. Especially around all the other items that we have had to include, such as lights, sound and screens. The planning beforehand has always paid off on the day and the catering staff and their team leader have been most efficient in the execution of the event; acting with great professionalism and courtesy, especially considering we seat nearly 350 people for this event. Feedback from guests has been very positive in all aspects of what has been delivered. Well-done everybody at Super Event and thank you!’
Donor Development Manager
As you are aware, we are going ahead with Super Event for our lunch on 22nd May 2020, which will be the 10th anniversary of the hospice lunch, and we feel sure that this will be another very special occasion.
Just a few chosen photographs of the event. Our charity event for St Wilfrid’s Hospice went extremely well and we all had a wonderful afternoon.