Events professionals gathered at London’s OXO2 last week to celebrate the arrival of eve, a full-service venue and events solution that “promises to shake up the venue sector”.

Event organisers, from in-house events teams to corporate event managers, can access eve’s expertise; everything from creative event management and production to innovative catering in addition to expert venue finding.

CH&CO, the independent hospitality and catering specialist and creator of eve, hosted the exclusive event to formally launch the new venue service.

To mark the launch of eve, CH&CO delivered a brand activation that allowed guest’s to interact with eve’s new website and identity. Guests enjoyed a completely hand drawn pop-up restaurant and interacted with live illustrations, an Instagram-powered vending machine and a selfie-taking robot named eve.

“eve is much more than a venue finding agency,” explained Derick Martin, managing director of CH&CO Venues. “Supported by years of experience, it also has the know-how to provide clients with full-service support, including event management, catering and event production expertise. All of these expertise were experienced by guests at last night’s event, which included guests from Virgin Holidays, Stylist, Hunter Boots and TRO.”

To deliver the launch event, CH&CO collaborated with Full Circle, Create London Media, White Label Cocktails and Icebox.

Martin continued: “It was an absolute pleasure to work with all of our partners on this fantastic event. Full Circle delivered full event production and Create London supplied a social media vending machine. Guests engaged with the machine and won eve-branded gifts by sharing posts and stories to Instagram using the hashtag #GoAskEve. White Label Cocktails created specially mixed drinks served from branded bottles, Icebox provided the perfect display for our Nordic seafood bar and Selfibot was behind a selfie-taking machine called eve.”

CH&CO’s creative chef team were out in force at OXO2. They served guests an extensive menu designed to showcase the talent across the group. Dishes, cooked specially with local and seasonal produce, included beetroot meringue pie, Essex truffle pudding, pine and juniper cured sea trout and crispy panko pork belly katsu sando.