Longtime event expert Valerie Percival didn't let a pandemic stop her from celebrating her 80th birthday in style. Originally planned for July of 2021 in Australia, but due to lingering effects of COVID-19 Percival continually had to delay her party.
Valerie Percival at her “Anniversaire Sublime” 80th birthday party. The original date of the event was July 2021, but it had to be rescheduled 3 times due to Covid pandemic restrictions. It finally took place nine months later on the 26 March 2022.
Percival was finally able to be the belle of the ball this past March when she celebrated her milestone birthday with a Diamonds & Pearls theme.
A celebrated legacy
Percival's 38 years as Special Events Guru for IBM Australia/New Zealand has covered the gamut of all types of events from small, intimate CEO level extravaganzas to organising events for 5,000+ IBM top performers. Beijing, Shanghai, Christchurch, Hawaii, Tokyo, Singapore, Hong Kong, Dubai, are just a few of the destinations she has worked her magic in creating special, memorable and extremely creative experiences for all.
Percival can take the least exciting venue and create a wonderland of living gardens, crystal jewel boxes, musical delights, horses’ heads and a multitude of other extraordinary themes.
Fundamental to Percival’s success has been her amazing networking abilities. She is renowned across Australia as one the foremost Event Leaders and any event she attends she is recognised as someone everyone wants to talk to. And she is always being approached to act as a mentor for those young folk just starting their journey in the wonderful world of events.
During her career Percival has held a number of prestigious event industry offices–including Members of the Sheraton and ACCOR Advisory Boards, Ambassador for RSVP the leading Australian event expo, Consultant for AIME, Founding Vice President of ISIS Australia to name just a few.
Here's a look at Percival's sparkling birthday celebration.
All photos courtesy Monique Perera, Camera Creations Pty Ltd
The By Design Event Group designed and supplied the décor for the event. The entire décor had to be floor supported as the venue had no hanging points.
80 guests attended the event, and a mix of high and low table decoration was used to create rhythm and variety in the room.
“Diamonds and Pearls” was the theme of the event, and this was reflected in the linens and place cards (printed on clear Perspex with diamond holders).
“Diamonds and Pearls” was the theme of the event, and this was reflected in the décor.
“Diamonds and Pearls” was the theme of the event, and this was reflected in the invitations, décor, and the menus and place cards printed on clear Perspex with diamond holders.
The birthday cake was made by local custom baker Popple Lane, and was lime and coconut flavoured.
Popple Lane also made individual miniatures of the cake as take-home gifts for guests.
The décor from the By Design Event Group included oil lamps and candles along with a cornucopia of white flowers. Due to the effects of Covid on the supply of flowers, the roses had to be flown in from Melbourne.
The décor from the By Design Event Group included oil lamps and candles along with a cornucopia of white flowers. Due to the effects of Covid on the supply of flowers, the roses had to be flown in from Melbourne.
The décor from the By Design Event Group included oil lamps and candles along with a cornucopia of white flowers. Due to the effects of Covid on the supply of flowers, the roses had to be flown in from Melbourne.
Strands of crystal and large hanging teardrop pendants completed the sparkling décor.
White roses in the centrepieces from Events by Design. The roses were impossible to obtain in local markets at the time and had to be hand-carried by the designers Basil and Marcus form Melbourne, a 90-minute flight.
The seating plan was printed onto a giant antique mirror supplied and decorated by Events By Design.
Margo Keenan of the Racing Club helped create the custom menu including the Seafood Assiette appetiser featuring local Sydney rock oysters and Tasmanian salmon.
The main course was interrupted by the chef and one of the waiters who regaled the audience with a series of classic opera duets.
The large cake was cut and served as dessert by the (real) chefs, with the individual miniature cakes being given to the guests on departure.
