Regents Place, British Land
Objective
The goal was to launch 1 Triton at Regent’s Place as the premium office to key commercial property professionals, showcasing its unique positioning in London’s innovation landscape. Our event celebrated innovation, culture, and community, positioning the building within the Knowledge Quarter as a hub of pioneering ideas.
Every point of the customer experience through the building had to be considered; from the arrival to the take home gift, with quality local touches. The food needed to be of a very high quality with an experimental element, incorporating science into the delivery in a way thats fresh, elevated and genuinely engaging.
Solution
Guests were guided on an immersive journey that brought the building and its ethos to life.
The day began with a seamless check-in and a playful welcome in the form of an interactive, colour changing lemon shot from a test tuber, setting the tone for an event that fused creativity and gastronomy.
We created The Sensory Lab – an interactive culinary experience led by Chef Jozef Youssef. As the founder of Kitchen Theory and MasterChef UK guest star, it was a quick decision to get him on board to helm the experience, guiding attendees therough a multisensory tasting that explored how genetics, aroma, and future foods redefine our understanding of flavour. Jozef built and designed the menu to reflect the innovation and ‘future’ themes of the building, incorporating future foods (ingredients that are sustainable, nutritious, and efficient enough to feed a growing global population while minimizing environmental impact) such as buckwheat and jellyfish. Dishes were served in reusable petri dishes, pipettes, and metal trays, ensuring zero waste while again reinforcing the theme of innovation through design.
Across the space, guests explored terrace views, curated exhibitions, and interactive showcases from the Knowledge Quarter, celebrating the research, art, and ideas shaping the area. We elevated refreshments into experiences – from our bar with expert mixologists serving bespoke garnished canned cocktails by Moth, Daily Dose, and Nuisance to locally sourced shortbread, artisan soaps, and coffee vouchers gifted in eco-conscious goodie bags.
A lively, curated playlist and sustainable design choices, from compostable packaging to biodegradable materials, rounded out a day that celebrated innovation and detail.
Challenges
The construction of the building wasn’t even completed during the planning of the event, so the whole thing required adaptive thinking and quick decision making, with creative adjustments to the design and aesthetic made once inside the venue to suit its flow and sight lines, all achieved under a tight lead time!
Last-minute hurdles meant we had to adjust some concepts swiftly, but working with the right suppliers allowed for quick solutions, allowing us to maintain the quality of service and sense of theatre and surprise which were essential to the experience.
REsults
The experience seamlessly blended gastronomy, design, and sustainability, creating an unforgettable event that showcased both the space and the vibrant amenities and culture surrounding it.
The event successfully positioned 1 Triton as a benchmark for innovation and creativity within Regent’s Place. Guests were fully engaged by the Kitchen Theory experience, with overwhelmingly positive feedback on both the concept and execution. The immersive, sustainable, and sensory approach left a lasting impression, achieving the goal of connecting people, place, and purpose in a fresh, original way.
Services
Strategy
Positioned 1 Triton as a hub of innovation within Regent’s Place through a clear narrative of innovation, creativity and community.
Ideation
Our creative team conceived an immersive, sensory-led journey, blending gastronomy, design, and science, with local touches.
Project Management
Delivered the event seamlessly under tight timelines with agile coordination across teams and suppliers.
PRODUCTION
Executed a high-impact, sustainable experience with standout culinary theatre and immersive design details.
STAFFING
A team of over 30 staff ensured a good quality service and smooth running of the event from the set up to the live event, right through to the derig.