Case study -Sheraton Grand relaunch

We were given a brief a couple of months ago as part of the re launch of the iconic Sheraton Park Lane, now beautifully upgraded to Sheraton Grand. This project was especially close to my heart as it was the first London venue I worked in as a chef fifteen years ago!

The hotel is just WOW now. The Palm Court and Ballroom especially. The 1920s theme chosen for the launch recalled the original hey day of the hotel.

The brief was to match the service with the party theme. Canapé trays needed to:

1) Highlight the new Sheraton Grand branding;

Suspension tray gold

 

 

 

 

 

 

 

2) Be memorable and spectacular;

gold canape tray

 

 

 

 

 

 

 

3) Compliment the colour scheme of the new event spaces;

Suspension Tray

 

 

 

 

 

 

 

4) Pair the canapés with specific drinks on the same tray, giving the guests a bite & drink the minute that they arrive.

Gold canape tray

 

 

 

 

 

 

 

After a visit to the hotel and discussions with the Executive Chef we set to work on the tray designs, building in each of the key style requirements. An extra consideration was that the trays needed to work with an on-theme vintage Champagne coupe. We asked them to send us a glass so that the coupes fitted perfectly before coming up with initial drawings.

Canape tray design

As part of a high profile rebranding the hotel’s logo had to be just right.

Canapé tray design

“Tina provided the Sheraton Grand with some specifically design canapé trays that held Coupe champagne glasses with pairing canapés on the same tray and all branded with the Sheraton Grand logo. This was planned and designed by Tina herself and these products made a huge impact with the guests and certainly raised the bar in terms of our presentations going forward.

Tina also designed canapé trays in conjunction with some perspex drinks trays light boxes doughnut holders and Mini Milk Bottle holders.

I can highly recommend Tina for her patience and her ability to match the theme and design of the Hotel spaces and at realistic prices. We also held the Grand opening of the Hotel after renovation and she themed one of the venues in tandem with an Italian market concept which was amazing.”

Executive chef Andrew Bennett MBE