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Chairman of Moving Venue, Richard Beggs on the last 25 years

Friday, September 7, 2018 - 13:45

When did Moving Venue start and how did you become involved in UVL?

“In 1984 I proudly launched Moving Venue! Initially we worked in livery halls, galleries, stately homes and green field sites. Then I began talking to venues such as the Tower of London, Banqueting House, Science Museum, Royal Academy and the National Gallery and with the venues support, gradually began to offer our clients these wonderful locations.” 

“Soon venues elected to have listings of recommended caterers.  If you were a quality caterer, took great care of their premises and could introduce business to them, they were happy to put you on their lists. Then if a potential hirer called them for an event they would recommend our services and so the quid pro quo began.”

“Whenever we worked at one of the capital’s historic venues, such as the V&A, or Cutty Sark, we had to be spectacular because we needed to stimulate the market for more iconic venues to open their doors for events therefore broadening venue availability. This led to the client’s event venue offer falling into two sectors. In 1998 a client said to me ‘I can safely return to Savoy for our awards dinner or be adventurous and dine at the Natural History Museum.  The catering and venue hire is less on Park Lane but the impact greater in Kensington’.  After 19 years I am delighted that Moving Venue is still catering for the FT for their annual service awards at the Natural History Museum where the client feels the venue has become the home for this long-standing high profile event.”

What developments has there been both from suppliers and venues over the last 25 years?

“When we first started working in heritage venues, we were offering silver service dining as this was the tradition of that era.  To get ahead of our competitors we soon refocused our offer to more contemporary menus with plated service which was seen as a little radical and far more creative.”

“Interestingly, by the early 90’s, the venues began to realise that their role was more than merely hiring out space and slowly the venue staff became experienced in event management and boarding their recommended suppliers to include contractors for lighting, sound, floristry, staging, AV, furniture and so on.”

“Moving Venue started working in London’s heritage venues some years before UVL was formed.  However, 25 years ago, when we launched UVL on Tower Bridge there were 15 venues now they are verging on 90. This has been achieved by their pedigree and professionalism in what they’ve managed to achieve over the last 25 years.  This progression has built up an amazing industry that has delivered great client value and commercialisation.  Yes, there’s value and a great industry but there’s also a massive growth of direct and indirect employment.”  

“Regrettably recent times have demanded security to become an enormous issue for everyone in the events industry.  Unique Venues of London are often acknowledged for their proactivity in this area particularly with terrorism.”

What would you say has been some of the more unusual things you’ve done in a UVL venue?

“Last December we catered at LSO St Luke’s for the very worthy Save the Rhino charity and I was rather surprised to walk across the room and see Prince William arrive.  No announcement, no royal recognition and minimal security.  He just sat down with friends, had a great dinner, a jolly good evening and went home to Kensington Palace. It just proves that in this day and age, there can occasionally be a little privacy for our monarchy.”

“We catered for an event for the President of Mexico.  To accompany the cheesecake dessert, we proposed a tequila granita as a frozen accompaniment in a shot glass. All of the menus were sent to Mexico for approval and our idea was so well received The President asked if we could use Tequila from his own ranch. So, we used the President of Mexico’s tequila to make his granita.”

How have venues and suppliers adopted a more sustainable approach to their practices?

“Sustainability has been talked about for some years.  Yes, some improvements have occurred, but not nearly enough effort has been made.  In January, we were catering for the National Geographic Awards which was hosted at the Natural History Museum.  Working with a consultant chef we really strived to increase our efforts in sustainability and are now doing more – but there’s much more our industry could and should do.”

Is there anything else you’d like to add in terms of how you’ve seen developments over the last 25 years?

“If I were to use one word to summarise how the industry is now compared to 25 years ago, I would say ‘sophisticated’. I think that the venues have grown so admirably well in what they offer and what we ‘all’ deliver to the customer and their guests.”