Great discussions had
at Down hall hotel
The ‘ditching of hybrid events’, ‘event apps’ and ‘events in a pre and post covid world’, are just some of the things discussed between likeminded eventprofs at the DBF/BNC ‘Be Our Guest’ Forum at Down Hall Hotel last month.
Scores of eventprofs from all sides of the industry gathered for an exclusive event at the Essex-based historic country house hotel, spa and estate for one-to-one meetings and group chats.
Over the two days a varied programme gave lots of time for networking, event planning, relaxation and the all-important campfire discussions about today’s hot eventprof issues.
Comments from corporate participants include:
“I loved networking and meeting new people.”
“I liked the flexibility and organization. It was great to hear from peers in the network too.”
“I got to meet some lovely like-minded people in the events industry and shared ideas with them about how to tackle certain issues the conference industry is facing. I also got some insight from the hotel supplier's perspective on these issues as well which was really helpful to know and something I can feedback to my company. In general, the venue was lovely, everyone there was friendly and welcoming, the event itself was well organised and I left with some great connections.”
With 14 meeting spaces of varying sizes and an events team that work tirelessly to impress Down Hall Hotel was a natural choice for a group of discerning event professionals.
BNC’s Director, Nathan Paulden, said: “The team were excellent. Linden Beattie was always present, checking we were ok and he delivered a great speech in the evening.
“Becky Smith and Jenny Pigram were fab too! Very bubbly and helpful.”
General Manager Linden said that he was delighted to host the DBF/BNC Be Our Guest event at Down Hall Hotel in what was a ‘memorable experience.’
“The organisation and flexibility from DBF on the lead up to the event allowed us to offer a true reflection of our product to perspective clients and agents whilst fully utilising the event space and grounds around the hotel.
“Throughout the more formal element of the day we utilised our event spaces to their true potential but then wanted to offer an enjoyable, informal evening to all that attended.
“Our Executive Chef crafted a barbecue and ‘sea-cuterie’ platter fitting of the occasion, which was thoroughly enjoyed alongside cocktails, live music, and a magic show on our terrace and formal gardens. This was followed by breakfast and a series of activities the next morning including segways, archery and axe throwing.
“The feedback from the event has been excellent with many agents experiencing Down Hall in a way that they had not been able to previously and for many agents it was their first experience of the hotel.”