The modern corporate Christmas party is undergoing a transformation as businesses look to redefine festive celebrations to align with employee expectations. The latest Lumina Intelligence Eating Out Report highlights a growth in treat occasions, signalling a significant shift in how consumers are approaching dining out, indicating a strong desire for indulgent experiences.
With 43.6% of individuals identifying as health-conscious and a significant portion of younger consumers (18-24) identifying as non-drinkers, indulgence now goes beyond traditional notions of rich food and alcohol-laden festivities.
Restaurant Associates Venues is a leader in providing bespoke, elevated event experiences across the UK. With a prestigious portfolio that includes diverse venues such as Glyndebourne opera house and the Design Museum in London, they are seeing three significant trends shaping this year’s Christmas parties.
Thoughtful menu innovation
“Today’s diners want to indulge in exceptional meals but do so in a way that resonates with their commitment to quality, sustainability, and health” says Lee Redman, Executive Head Chef at Glyndebourne. “When we plan our menus at Glyndebourne, we look at the key factors of sustainability and low impact wastage. We always aim to show innovation, but our approach is to be ingredient led, to simplify and retain maximum flavour. We use high-quality, seasonal ingredients and classic cooking techniques paired with modern plating to create beautiful, flavourful dishes. We also always have a vegan option and plant-based choices on our menus.”
“Our Christmas menu this year features a ‘Native Lobster Bisque’ starter; the bisque itself is made from the shells and heads from the huge amounts of lobster sold throughout the summer. This dish really showcases how sustainability and indulgence can be married together – we are transforming what might be considered by-products into a beautifully rich starter which has that “wow factor”.
Sophisticated beverages all round
With a growing proportion of non-drinkers, providing a diverse array of non-alcoholic beverages is also essential to ensure all employees feel engaged and valued – 30% of on-trade occasions now involve no alcohol and another 30% involve a mix of alcoholic and non-alcoholic brands.
Restaurant AssociatesVenuesunderstand that guests are still seeking that sophisticated flavour and serve non-alcoholic wines that have never contained alcohol. This is because they are made effervescent using a different method – preserving their premium taste.
Experiential dining
As Tracey Astles, Head of Event Sales at Restaurant Associates Venues, highlights, today’s guests are also no longer looking for just a meal and a drink—they are seeking immersive experiences that engage all their senses. “Our goal is to provide clients with memorable moments that go beyond food and drink. Our venues such as HMS Belfast provide the perfect backdrop for grand celebrations that blend the rich history of the location with an immersive culinary journey.
“This keenness for experiential dining is reflected in how strong we are this year with Christmas bookings – September was our peak month, and we are pacing well ahead of this time last year. The average spend underlines the premium nature of our dining experiences and how much our clients are prepared to pay.
“Event organisers still like the sense of occasion with themed experiences, including a welcome drink, three courses and entertainment, however, they are now requesting value-added packages. The emphasis on thoughtful menu innovation, where quality trumps quantity. This includes dishes that are crafted with intention, using sustainable ingredients and mindfully designed embellishments that elevate the overall dining experience without contributing to waste.”
