Fjordhus at 100: a champagne tower and a dinner for the whole company.
One hundred years, 640 staff and families, a 13-tier coupe tower poured live.
The
challenge
Fjordhus came to us with a date, a room and a number: 640 guests in Oslo. The brief was simple to say and hard to do: make it feel personal at that scale, and make every plate land on time.
What we did
We designed the event around one moment of service, built the kitchen into the venue and wrote a menu from what Oslo grows and catches that week. Floor teams rehearsed the run twice on site; lighting, linen and glassware were chosen to carry Fjordhus's colours without a single logo on the table.
The result
One hundred years, 640 staff and families, a 13-tier coupe tower poured live. Fjordhus has already booked the next one.
Services
- Concept & room design
- Menu & culinary direction
- Kitchen build
- Floor service
- Production & lighting
- Logistics
Key facts
- 640
- guests
- 1
- night to remember
- 5
- courses
- 110
- crew on the floor
- 3
- kitchens
- 6
- weeks of planning
More work you
might like
Atlas Mobility reception: a courtyard, a performer, 300 coupes.
Paper-petal performers, trays timed to the music, a courtyard turned into a stage.
View projectShipyard Supper 2026: Lisbon. One table, 80 metres, 900 guests.
900 guests at one table. Four kitchens, one pass, a night the city still talks about.
View projectSolano FC matchday: 22 home games, 1,800 covers a night.
Four lounges, one menu per opponent, plates out before kick-off. Every time.
View projectVela Air launch: a coral bar for 600 in a concrete gallery.
A 14-metre tiled bar, a spritz built for the route, 600 guests in one evening.
View projectLet's plan your feast
We design evenings that people taste long after the last plate. Your table becomes part of the story they tell.
Get a custom quote