There was plenty of bubbly flowing recently when Eurostar marked its 20th anniversary celebrations in record-breaking style.
The high-speed passenger rail service which links the UK with mainland Europe required a campaign that highlighted chef Raymond Blanc’s work in transforming the on-board dining experience for the business premiere passengers as well as inviting the passengers of their service to be part of the record attempt.
After a brainstorming session with the Guinness World Records creative team, Eurostar chose to attempt the record for Largest Champagne Tasting Event.
Passengers on the 10:25 service from London St Pancras to Paris were welcomed on board with a special announcement from Raymond Blanc who hosted the tasting.
As per the record guidelines, travellers were served with three types of Champagne to sip one by one guided by leading wine expert and sommelier Arnaud Goubet.
Shortly after the tasting finished, the official Guinness World Records adjudicator raised her glass to announce to passengers that a new record title had been set for the Largest Champagne Tasting Event, with 515 passengers taking part.
Eurostar utilised the licensing of the Official Attempt Logo for a month before the event to invite passengers to be part of the attempt on the day and to create a sense of excitement and anticipation, the Record Holder Logo was utilised to promote the anniversary through their own channels for a month after the event.
The event garnered press coverage from Mail Online, Metro, Yahoo! And Event Magazine with a reach of 6.7 Million UK readers, an equivalent advertising value of £115,00 and estimated PR value totalling £345,000.
Raymond Blanc, Eurostar’s Business Premier Culinary Director said: “I’m honoured to have been on board this special service to celebrate Eurostar’s 20th Anniversary and set a new Guinness World Records title for the Largest Champagne Tasting Event! The Champagnes were carefully selected and I hope everyone will join me in raising their glass to mark this momentous occasion.”