Club Wembley • Saatchi Gallery • Imperial War Museum • Twickenham Stadium • the Mob Museum • Racecourse Catering
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Club wembley • saatchi gallery • imperial war museum • twickenham stadium • the mob museum • racecourse catering NOV/DEC 2018 The national stadium introduces new F&B concepts on its hospitality level – Club Wembley NOV /DEC 2018 @SLCMAG SPORTANDLEISURECATERING.CO.UK FROM THE EDITOR 003 Publishing PUBLISHED BY: H2O Publishing, Joynes House, New Road, Gravesend, Kent DA11 0AJ TEL: 0345 500 6008 ONLINE: @SLCMag sportandleisurecatering.co.uk A change EDITOR: Joe Bill [email protected] EDITORIAL DIRECTOR: Tristan O’Hana of scene [email protected] With the much-anticipated launch of TIVOLI – the new-age cinema, drinking and dining concept – in the offing next year and Virgin Voyages releasing FEATURES WRITER: Esther Anyakwo images of its weird and wonderful F&B aboard the Scarlet Lady cruise liner, [email protected] there is an evolution upon us. The way classic hospitality spaces are being rethought and re-energised DIRECTOR: Dan Hillman is fuelling a change of mindset in how we view the unorthodox. Nowhere is [email protected] now off-limits. Unused, unusual spaces have become sought-after. TEL: 07833248788 A few years ago, would you have thought you’d be playing mini-golf DIRECTOR: indoors while sipping cocktails? Or having a private dinner on the London Marc Sumner Eye? The quest to utilise each space available to its full potential has seen [email protected] some of the UK’s most recognisable leisure and educational institutions do TEL: 07730217747 just that. DIVISIONAL DIRECTOR: In this issue we head to the Saatchi Gallery in west London to hear about Rob Molinari the lengths it goes in creating immersive culinary experiences for its clients [email protected] TEL: 07850797252 (page 18). From turning a gallery into a tap room for draught beer to importing 69 mattresses to reference Tracey Emin’s ‘My Bed’ as part of a seafood BUSINESS DEVELOPMENT MANAGER: theme, nothing is too much trouble. Lisa King [email protected] Features writer Esther Anyakwo heads to the Imperial War Museum to hear TEL: 07760223143 how caterer Peyton & Byrne creates its festive party packages (page 26); meanwhile, we hear from Keith Prowse’s Nick Gratwick about Twickenham DESIGN STUDIO: Marc Ayres Stadium’s new East Stand facilities. Jim Lyons Internationally, we head to Las Vegas and to the Mob Museum, to see Matt Bailey how it has turned its basement into a Prohibition-themed late-night bar (page Stine Arnulf 32). Elsewhere, the US comes to the UK as we take a look at the national PRODUCTION: stadium’s hospitality-level Club Wembley during its annual NFL matches Nepor Ngobeh (page 14). CONTRIBUTOR: Enjoy, Marijke Hall MANAGING DIRECTOR: Jamie Robbins PRINTED BY: Buxton Press No part of this publication may be reproduced Joe Bill without written permission from the publishers. Editor The paper used within this publication has been sourced from Chain-of-Custody certified manufacturers, operating within international “Nowhere is now off-limits. environmental standards, to ensure sustainable sourcing of the raw materials, sustainable production and to minimise our carbon footprint. Unused, unusual spaces have become sought-after” @SLCMAG SPORTANDLEISURECATERING.CO.UK contents CONTENTS 005 006 026 036 NEWS IMPERIAL WAR MUSEUM SERIOUS ABOUT SOFT Rounding up all of the latest industry news, It’s beginning to look a lot like vintage Smoothies, mocktails, milkshakes and creative from new openings and innovative concepts with the Christmas party packages at the carbonate combinations – the soft drinks to national developments Imperial War Museum in London category has got a whole lot more inventive 010 030 040 HORSES FOR COURSES NEW TO TWICKENHAM THE WHOLE PACKAGE Musselburgh Racecourse is the big winner Nick Gratwick, head of events and With material waste and food labelling a at the 2018 National Racecourse Catering development at hospitality specialist Keith huge focus during 2018, we look at the key Awards as smaller venues compete with the Prowse, looks inside Twickenham’s new considerations when choosing your F&B big names East Stand packaging 014 032 048 CLUB LEVEL: WEMBLEY THE MOB MUSEUM PRODUCT NEWS We speak to executive chef Harry Lomas The National Museum of Organized Crime From shoestring fries to vegan pancakes MBE about the national stadium’s hospitality- and Law Enforcement in Las Vegas gives an and Katsu curry to low-alcohol ale, we level Club Wembley international flavour of leisure F&B feature the latest products on the market 018 034 050 SAATCHI GALLERY CREATING A MINDFUL THE INSIDER We hear how the Saatchi Gallery in Chelsea MENU Jill Whittaker of HIT Training shares how the goes the extra culinary mile when hosting The key considerations when Apprenticeship Levy could actually be the events designing your free-from friendly menu solution to closing the skills gap @SLCMAG SPORTANDLEISURECATERING.CO.UK 006 NEWS Hampden Park supports hospitality stars of the future im-Hi!, a training programme aimed at encouraging unemployed A young people to fill the skills gap in the hospitality sector, is celebrating after 12 new recruits completed its programme. The Aim-Hi! trainees took part in an intensive six-week course in partnership with Sodexo Prestige Venues & Events at Hampden Park Stadium, the hospitality training company, Hub International and the Glasgow-based youth charity Achieve More Scotland, with 100% of participants securing offers of employment and further education following graduation. Set up to specifically support young people in Glasgow who since leaving school have not been able to gain employment or access to further education, the course encouraged the young people to gain all the necessary skills required to have a successful career in the hospitality industry. Students took part in masterclasses led by award-winning hospitality ambassadors, covering bar flaring, professional cookery, patisserie, food safety and VIP service. Students also got the chance to put their skills into practice whilst working at the 2018 European Championships. Stephanie Wade, CEO, Hub International, said: “This successful partnership shows what can be done when industry, education and the third sector collaborate to support young people into positive futures. There is a nationwide skills shortage in the hospitality industry, particularly for entry-level roles. If we can encourage employers to recruit from a wider talent pool, specifically those who have previously been excluded from the labour market, with a good introduction to front and back of house skills, we can then support existing staff to develop and help the hospitality industry grow as a whole.” London-based consultancy Run For The Hills has the full dining experience. unveiled its design of the interior of TIVOLI’s first The café-bar is fully licensed, serving a First look at luxury location, launching in December in Bath. TIVOLI is an exciting new breed of boutique selection of food, cakes, pastries, coffee, interiors of new TIVOLI cinema cinema, a screening venue that is also a high-end wines, beers and cocktails throughout the social and dining destination in its own right. day. Everything on the menu is cooked on- TIVOLI has four 50-seat screening studios site using seasonal and locally sourced and a 12-seat Directors Lounge/Screen bookable ingredients. upon request, offering an exclusive cinematic and Seating and tables within the lounge dining experience in a premium environment. include an eclectic mix of leather, wood and The hospitality space layout is designed to upholstered dining chairs and chunky tables create natural zones between the bar, café-lounge in wood, antique brass, marble and zinc. area and more formal dining areas. Armchairs, upholstered stools and beautifully The first thing which greets people on the first upholstered banquette seating offer a range floor is a hero bar, with glamorous bar stools in a mix of antique brass, blackened steel and dark of eating and drinking zones. tropical patterned velvet. A bold, monochrome At the far end of the space is a more tile-patterned floor leads you to an arabescatto formal restaurant area; the entrance is framed marble-topped bar. Bar-top lamps create an by curved urban-deco screens that divide intimate glow for guests enjoying cocktails. the space without closing it off completely. Beyond the bar is a relaxed café-bar Behind the screens are full-height drapes, and lounge area where guests can read the allowing for more intimate private dining and newspaper, have lunch with friends, work on events, giving maximum flexibility for either their laptop while waiting for a train, or go for private or public use. @SLCMAG SPORTANDLEISURECATERING.CO.UK NEWS 007 Amadeus creates Peaky Blinders Experience at Arena Skylon on The Southbank appoints ward-winning caterer Amadeus has expanded its F&B offering at Arena Birmingham with the returning exec chef Alaunch of a unique speakeasy bar designed to drive footfall to the venue pre-event. Live event fans attending shows at the Arena can now soak up a pre-event drink at The Garrison, an elena Puolakka, who has previously intimate 60-person capacity bar transporting customers back to the era of the 1920’s. H worked with Pierre Koffmann, Pierre Designed and delivered by in-house caterers Amadeus, inviting seated areas and an extensive, Gagnaire and premium drinks list have been installed with the aim of creating an attractive area for customers to dwell. Gordon Ramsay, The beverage offering includes a drinks selection of premium gins and whiskeys, alongside popular is taking over the choices from local brewers Sadlers – including their successful range of Peaky Blinder ales and Peaky kitchen as executive Blinder spiced gin. chef at renowned In a first for the venue, catering staff will wear 1920’s dress to serve customers and the speakeasy will modern European also stay open an hour after each performance has finished as the Arena’s official post-show bar, giving restaurant Skylon on people a chance to relax and unwind before embarking on the journey home.