THE MAGAZINE FROM SPRING/SUMMER 2016 SODEXO SPORTS & LEISURE
Retail All The Revolution World's Changing the face A Stage of THE MARKET in A global tour of Dublin & Edinburgh international stadia
The Fruits of his labouR Raymond Blanc on his collaboration with Royal Ascot, The RHS Chelsea Flower Show and Sodexo welcome
welcome
2016 so far for Sodexo Sports Show and Royal Ascot. Don’t miss this and Leisure has been a busy and fascinating insight into his menus and memorable one! approach. I am sure that this partnership will deliver exceptional memories not only Our Aviation team has ‘gone global’ with for our visitors but for our teams. United Airlines after being awarded the contract to become the service partner for There is also a fascinating look into more than 50 of its airline lounges across the world of stadia, profiling iconic the world. This fantastic contract adds to venues such as the Hollywood Bowl an impressive portfolio of aviation partners and Hampden Park. We reveal just and locations globally. It is an extremely what it takes to deliver excellent visitor important partnership for us and makes us experiences and how our approach to the world leader in this industry. doing this differs internationally.
We are very proud to have built on our It’s all set up to be an exciting year for 16 year relationship with Hampden Park, Sodexo Sports & Leisure. I hope you enjoy extending this contract until 2020, and we this edition. are currently busy launching our brand new retail offering within the Royal Botanical Best, Garden in Edinburgh after extending our Chris Bray contract with them for a further seven CEO, Sports & Leisure, UK & Ireland years. The magnificent Culzean Castle is now part of our collection and is joined by Pollok House, bringing true splendour and history to our Scottish venues.
April also saw us sponsoring the PFA Women’s Player and Young Women’s Player of the year awards for the first time. I am very excited about this A UNIQUE HOSPITALITY EXPERIENCE partnership with the PFA and it will really support our Diversity and Inclusion 24th – 28th MAY 2016 | 23th – 27th MAY 2017 agenda by working with some fantastic role models in the women’s game.
Looking forward to the summer season, this issue starts with an exclusive interview with Raymond Blanc OBE who Call +44 (0)845 268 0251 spoke to us about his collaboration EMAIL [email protected] with Sodexo for the RHS Chelsea Flower
“For many years I have been a visitor – and sometimes a competitor – at the RHS Chelsea Flower Show. I am truly pleased to now be designing a space, menus and an experience that we hope will delight you and your guests. We have been hard at work and we cannot wait to welcome you.”
SPRING/SUMMER 2015 • PRESTIGE • 3 contents WORKING WITH A MASTER
05 WORKING WITH A MASTER This summer, world-famous gourmet chef Raymond Blanc Raymond Blanc on his involvement with two of this summer’s most lends his culinary talents to two of the UK’s most prestigious prestigious events 26 events; Royal Ascot and the RHS Chelsea Flower Show - 10 IN FULL BLOOM creating sumptuous dining experiences combining the best of The RHS Chelsea Flower Show lights English tradition and global artistry up London 12 ON THE WATER Take in London’s cityscape from the decks of Bateaux London’s majestic vessels 14 HELLO SUMMER WITH PRESTIGE VENUES & EVENTS Venues all across the UK unveil a range of seasonal treats for business and leisure guests alike 18 EVENTS CALENDAR A round-up of the highlights in Sodexo PV&E’s summer season 20 ALL THE WORLD’S A STAGE A look at the dizzying logistical demands of managing some of the world’s premier stadia 26 A PRIVATE ROOM ON THE RIVER Creating unique, inspiring and memorable events with Bateaux London 30 Retail Revolution: PART I – BLOOMING MARVELLOUS The Royal Botanic Garden Edinburgh unveils some exciting upgrades 32 Retail Revolution: PART II – FIRST PAST THE POST The brand new exhibition space at Dublin’s General Post Office, GPO Witness History 34 FOOD FOR THOUGHT Sodexo’s chefs tackle the issues of ‘silent snacking’ and making catered meetings more effective 36 SOCIAL NEWSFEEDER A few highlights from Sodexo’s recent social media activity 14 20 38 LA PARADE DES CHEFS – THE INTERNATIONAL SALON CULINAIRE A team of Sodexo Chefs compete in the UK’s most prestigious chef competition 40 PRIDE AND JOY The recent launch of the UK and prestige Ireland chapter of Sodexo’s global Pride employee network Editor-in-Chief – Morag Kent Venues/Food Editor – Natasha Carr 42 LEARNING FROM THE EXPERTS Events Editor – Joshua Corbett Two young mentees explain how Client Relations – Sarah Armstrong exciting and beneficial a graduate Digital Editor – Fouad Fawal mentoring scheme can really be 44 DELIVERING THE DIFFERENCE Three Sodexo employees share a behind For all advertising and business development enquiries the scenes glimpse INTO their roles contact Sarah Armstrong at [email protected]
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“Food should be at the heart of every kind As CVs go, Raymond’s is unparalleled. honour possible in his homeland – and of celebration”, says Raymond Blanc OBE, After relocating to England he built his his TV programmes and books have been one of the world’s most widely acclaimed luxury hotel and restaurant in the heart of consistently popular with the millions chefs – and it is this ethos which lies at rural Oxfordshire, Belmond Le Manoir aux who have watched and bought them over the very core of his involvement in this Quat’Saisons, the last couple summer’s Royal Ascot and the RHS now one of the He has an innate desire to effectively of decades. Chelsea Flower Show; two of the season’s world’s finest most quintessentially British events. gastronomic pass on his expertise to future For 2016, It is almost impossible to find a chef experiences. In generations, evidenced by some of Raymond anywhere in the world who is held in 1985, just a year the stellar culinary names, including has accepted higher esteem by both the general after opening, yet another public and the restaurant industry than the hotel Marco Pierre White and Michael challenge: Raymond Blanc. Genius and popularity was awarded Caines who have cut their professional running the don’t always walk hand-in-hand, but over two Michelin teeth in the Le Manoir kitchens. showpiece the course of a career spanning more than stars and has Panoramic three decades at the top of his profession held them, Restaurant the self-taught and self-made Frenchman unbroken, for more than 30 years. He at Ascot during the week of the Royal has won hearts and awards with a is an honorary OBE, a recipient of the Meeting. It is a continuation of a love universality and prolificacy that most of insignia of Chevalier in the Ordre National affair that began in regal company during his contemporaries can only dream of. de La Légion d’Honneur – the highest the mid-1980s. me, but the key person is Ascot’s Executive and hats and of the horses, which are effectively pass on his expertise to future “I first came to Royal Ascot 32 years ago Chef Gemma Amor. Gemma truly knows the most magnificent in the world. generations, evidenced by some of the after being invited by the Queen Mother the ins and outs of the food operation stellar culinary names, including Marco and her race horse trainer, ” he says with at the racecourse and inspires the team “People come here to meet up with Pierre White and Michael Caines, who the infectious enthusiasm that he is around her. We’ll be working closely with their friends and to share special have cut their professional teeth in the Le renowned for. her to produce a really fantastic experience moments that they will remember Manoir kitchens. Dozens of Michelin stars for all the guests.” forever. Food should be at the have been awarded down the years to his “It was quite a day for a young French heart of every kind of celebration former pupils. republican! I bought a top hat and a Raymond is acutely aware of what makes and especially so at Royal Ascot. special suit and it really was the most a trip to Royal Ascot so special for those Seasonality is crucial to me and local Another obsession is service, or, as a extraordinary day I’d ever had. Since who enter its gates. The responsibility producers must always be used when point of emphasis, flawless service. then I have been invited back twice to he feels towards both the occasion and we can. We are really going to produce This year, in a first for Royal Ascot, cook in private boxes, but now I have the the visitor will, he says, be evident in the a great menu here and what better Raymond is combining both of these honour of running my own restaurant, The food his team will produce and the overall time to do it than in June? You have things, such crucial parts of his DNA, to Panoramic, during Royal Ascot week. It is experience they will deliver. the best that late spring has to offer help train the racecourse’s staff ahead an incredible location with the best views and the best of the summer too.” of the Royal Meeting. possible of the racecourse. With that comes “Royal Ascot has certain the challenge to produce the best food. connotations about quality, Raymond’s link-up with Royal Ascot will “We will be using the Ascot Academy pageantry and also fun,” he says. create a legacy that will run far longer and to train the young people who are so “It is a real thrill to be asked to do it, not deeper than the spectacular experience important to our business: the chefs, just for me but for the entire team. I’ll be “I could take thousands of photos of all on offer at the Panoramic over the five the front of house staff and the bringing members of my own team with the women in their beautiful dresses days in June. He has an innate desire to managers,” he says with pride. >>>
6 • PRESTIGE • Spring/summer 2016 Spring/summer 2016 • PRESTIGE • 7 EXCLUSIVE EXCLUSIVE
>> “As part of this, a select group will take exciting and all about in fact, great sauccison and herbs, or vegetarian shines worldwide as an institution, and part in an intensive, two-day training food! We know, of course, that with food buckweat pancakes stuffed with then Sodexo is the expert when it comes programme at Le Manoir and we will work there is a huge amount of expectation, mushrooms. And the lunch offering is to organising and making the best events with them to lift lift their standards and so we need to be surprising.” no less varied, with beautiful sharing with the greatest logistics and support – our own standards even higher, so the starters – each table display boasting and without the two together, this would people who go to Royal Ascot will have the And surprising – even for Blanc devotees an irrefutable wow factor – have been quite impossible.” best possible time they can have. – it certainly will be. With an ethos of including grilled vegetable elegance and warmth as its defining salads, chicken liver parfait “We and Sodexo With such high “To eat good food is important, but it’s characteristic (as Raymond says; “food and potted shrimp, to are at the top in expectations to meet and the service that gives that extraordinary is all about sharing – here you are not a name a few; all utilising terms of hospitality. such high standards of element to what is on the plate. Little customer, you are a guest and a friend”), fair trade ingredients and his own, Raymond was details like pouring a glass of wine that’s the totally bespoke culinary offering almost entirely British- Everywhere in the meticulous about every exactly the right size, re-organising your includes indoor and outdoor dining areas sourced produce. Jardin Blanc you will single detail of the design forks for you, offering an extra, beautiful for “very friendly, very inclusive” drinks, process, from choosing petit four – it’s these little extra touches meals and canapés, and a fabulous bar “In any people-based event find warmth and fun.” the lighting system to and this extra generosity that make where top mixologist JJ Goodman of the hospitality must be curating a very specific such a huge difference.” the London Cocktail Club has created the best,” Raymond says with certainty. ambience for each guest to experience cocktails to perfectly complement the “And we and Sodexo are at the top in in full, combining – just as with the Listening to him talk and observing quirky, playful surroundings. terms of hospitality. Everywhere in the gastronomic offering both at Jardin the passion in his eyes as he does “I have a great background in of fun and childlike wonder. For my love Jardin Blanc you will find warmth and fun; Blanc at RHS Chelsea Flower Show and so, you are made to feel that gardens; I love them, I always have of food to be there, but also my love of For breakfast, guests can enjoy made- you will discover an extraordinary offer, Royal Ascot’s Panoramic Restaurant – anything Raymond Blanc sets his done,” Raymond explains. “We have gardens.” And so Jardin Blanc at RHS to-order juices and smoothies – bursting but also you will know how much care the very best of English tradition and mind to, he can achieve. Is there 11 gardens at Le Manoir, I’ve done Chelsea Flower Show was born. with the bright palettes of beetroot, and love has been put into it. The whole global flair. anything he’s not very good at? programmes about gardens and I’ve kale and a whole host of other fresh team is fantastic, and it’s all about the Amazingly, yes. He’s apparently always celebrated the garden as an Throughout the Jardin Blanc, this vision fruits and vegetables – as well as bircher teamwork, which is really what I enjoy the “My involvement with these two events is useless at picking horses intrinsic part of what shines through, with walls of edible muesli with yoghurt, seeds, nuts and most about the whole experience – the entente cordiale, in a way, of a Frenchman at Royal Ascot. represents beauty herbs, trellises heavy with blooms and seasonal berries, followed by platters collaboration between the RHS and all the who loves England and has spent so “I wanted there to be and joy. So the Royal benches where guests find themselves of charcuterie and cheese or hearty other partners to create an event which much of his life here,” Raymond says “I am very bad at that,” he always an element Horticultural Society suddenly serenaded by jovial words cassoulet filled with beans, lardons, is going to be truly magnificent. The RHS fondly. “And I know that many of my says. “I keep losing every (RHS) and Sodexo came from the great chef himself; every French compatriots will also be there – for time I come here. The last of fun and childlike to me [for the RHS element of the design is intended to example, our Minister of the Interior with time I was here I was even wonder. For my love of Chelsea Flower Show] create a truly unique atmosphere and be at the RHS Chelsea Flower Show – so given the name of a horse food to be there, but also because they saw that to bring a smile to the face of each and there is an element of Frenchness, but by a famous journalist we shared a common every visitor. also an embracing of all that wondrous and it lost. Maybe this my love of gardens.” love of gardens; of arte Englishness and of great traditions.” year I might get luckier?” de vivre and joie de vivre, “We want every guest not only to and that as partners celebrate, but also to totally let go,” And with Raymond’s very particular But it seems taking on just one British we could create something quite says Raymond. “Of course, everyone sense of cultural fusion and fun so institution at a time is simply not sumptuous and different. We wanted who comes to the RHS Chelsea Flower perfectly complementing Royal Ascot’s Raymond’s style, as this summer will something with less of a corporate feel Show will want to see something elegant charm and RHS Chelsea Flower also see his quirky and spectacular which was just about joy, so right the beautiful and extraordinary, but also Show’s colourful nature, this summer’s Jardin Blanc take its place at 2016’s way through the entire design process when they come to us they will find two most prestigious events look set to RHS Chelsea Flower Show. I wanted there to be always an element a place to relax, which is informative, wow their visitors like never before.
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IN FULL BLOOM
World famous for decades, the renowned annual RHS Chelsea Flower Show draws floral connoisseurs, award-winning gardeners and the most discerning of visitors from around the globe – so it stands to reason that the hospitality provided has to be top- notch. Serving tens of thousands of spectators each year, Sodexo produces catering as diverse and colourful as Chelsea’s beautiful blooms. From Champagne and canapés to artisan deli sandwiches and modern fusion cuisine, it is a true feast for the senses.
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ON THE WATER
As cityscapes go, London is hard to beat when it comes to majesty, grandeur and just a touch of the dramatic. Undoubtedly, the Palace of Westminster, St Paul’s Cathedral and the London Eye are all best viewed from the Thames. And these iconic landmarks provide the perfect backdrop for fabulous events held aboard Bateaux London Cruises’ two vessels: Symphony and Harmony - helping to make each party, reception or gathering as unique as the surrounding skyline.
SPRING/SUMMER 2016 • PRESTIGE • 13 Hello Summer By the Longwater at RHS Hampton Court PALACE Flower Show
WITH PRESTIGE VENUES & EVENTS
As the weather heats up and the sun comes out, Prestige Venues & Events across the UK IS unveiling a range of seasonal treats for business and leisure guests alike
This summer, sports stadia and heritage wow factor and make the experience as sites around the country are tempting interactive as possible, event goers can corporate clients and party organisers with even post a picture of themselves enjoying a range of summer meeting and events a ‘Hello Summer’ offer to @SodexoPrestige ideas – from seasonal day delegate offers on Twitter and be in with a chance of and family fun days, to team building winning a dinner cruise for six guests, activities and outdoor dining – as part of courtesy of Bateaux London. PV&E’s special ‘Hello Summer’ campaign. Among the summer offers is the chance Thanks to the breadth and variety to dine al fresco at the Royal Botanic of venues represented by PV&E, the Garden Edinburgh, with either an outdoor campaign is ideal for those seeking barbecue or a variety of pan-Asian street extraordinary and exceptional venues food, created by head chef, Ben Harrison. for conferences and events, with each Alternatively, corporate and leisure guests package specifically designed to include looking for a unique party venue for all the features required to turn the event friends or colleagues can enjoy a taste of into a seamless and enjoyable experience the Caribbean in the very heart of London, for all involved. Indeed, to increase the courtesy of leading River Thames >>>
SPRING/SUMMER 2016 • PRESTIGE • 15 Hello Summer Hello Summer
Clay pigeon shooting at Royal Botanic The Athenaeum, Hamilton Park Racecourse Garden Edinburgh Knebworth House Bury St Edmunds
>> cruise company, Bateaux London, Alternatively The Crystal, London at finger buffet are on the menu for is offering stunning away day packages But that’s not all. In an extension of on-course options, comprising an array of which offers exclusive hire of its vessel Royal Victoria Dock is offering a sizzling corporate delegates at Huddersfield’s with the options of an overnight stay in its ‘Hello Summer’ campaign, Sodexo dining experiences to choose from (with MV Harmony in a package which includes summer gourmet barbeque with great John Smith’s Stadium, while Brighton’s the hotel and with access to the on-site Prestige Venues & Events will also be each restaurant or private facility serving rum punch on arrival, a Caribbean- outdoor space overlooking the water, a American Express Community Stadium fitness suite and swimming pool. providing hospitality at a number of the to complement the world class action inspired menu and entertainment from a perfect place to relax and unwind this is offering a special summer package for St James’ Park – home to Newcastle UK’s most prestigious events, including out on course), and a choice between the four-piece steel band. summer. On the other side of the water, events such as charity fundraisers, gala United Football Club – Everton’s Goodison Royal Ascot, the RHS Chelsea Flower exclusivity of The View, overlooking Royal The Emirates Airline Experience is offering dinners or award ceremonies, covering Park stadium and both The Apex and Show, Henley Royal Regatta, RHS Troon’s 15th hole and the Firth of Clyde For an outdoor party or a team building a fabulous summer drinks reception everything from room hire, a three-course Athenaeum, at Bury St Edmunds, are Hampton Court Palace Flower Show and beyond, or the fun, festival atmosphere of event with a difference, Knebworth and canapés with a chance to view the banqueting menu with coffee, a stage and each serving ice cream to conference The 145th Open in Royal Troon. Several The Champions Club. House and Barns, Hertfordshire, is aviation exhibition and even try your dancefloor and an in-room PA system, to delegates, while Scotland’s Hampden of these spectacular venues will even offering guests a package which includes hand at flying a Boeing B777 with the on- a DJ and disco to ensure the celebrations Park stadium, Glasgow, is tempting fans be providing their own fully-inclusive “From team building events and a barbecue, super-sized patio games site flight simulators. last long into the night. of the beautiful game with access to the hospitality experience – such as that at conferences to private dining and and access to 250 acres of parkland, Scottish Football Museum’s Hall of Fame. Royal Troon, which runs 10-17 July to outdoor parties, our venues really with formal gardens, a maze and even For something a little more sedate and Ascot Racecourse has created the include the duration of The 145th Open, come into their own during summer,” a dinosaur trail – not to mention the classic, a picnic lunch with strawberries exclusive Furlong Club at Ascot And as if that wasn’t enough, from 1 June with each package providing the perfect explains Natasha Carr, UK Venue & spectacular surroundings for which the and ice cream will be served to conference Racecourse for the summer season, a to the end of August, Newcastle United setting and wowing guests with more Events Marketing Manager at Sodexo estate is world-renowned. And if that’s delegates at Headingley Carnegie luxury marquee available for exclusive Football Club will also be offering the than 10 hours of entertainment. Prestige Venues & Events. “We hope these not active enough for your group, the Stadium, Leeds, while those at Aberdeen hire for up to 1,000 guests with an ‘Summer Sizzle’ package to conference additional incentives will encourage offering at Hamilton Park Racecourse, Football Club’s Pittodrie stadium will outside deck terrace just metres from delegates, which includes unlimited teas Located right in the centre of the action existing customers to return – and first aimed at parties from 30, even includes enjoy afternoon Pimm’s cocktails and the track. and coffees all day, a conference room, – guaranteed to be at its heart-stopping time visitors to come along and see for the chance to try archery, clay pigeon the chance to have their photo taken in bacon rolls on arrival, mid-morning tea, best thanks to the links’ infamously themselves – just why these venues are shooting, axe throwing and inflatable the famed Richard Donald Stand seats. Stirling Court Hotel in the beautiful coffee and biscuits, a buffet lunch and unrelenting difficulty – the offering at so popular and to make the most of the chip shot golf. Similarly, smoothies and a seasonal grounds of Stirling University in Scotland even a fabulous afternoon tea. Royal Troon includes a variety of exciting summer season.”
16 • PRESTIGE • Spring/summer 2016 SPRING/SUMMER 2016 • PRESTIGE • 17 EVENTS CALENDAR EVENTSxxxxxxx CALENDAR
THE OPEN AT ROYAL TROON EVENTS CALENDAR JULY 13th – 17th
This summer will see The Open decamp to one of Scotland’s most unrelenting links for what is sure to be a thoroughly gripping THE RHS HAMPTON COURT rendition of this famed championship. Guests even have the option PALACE FLOWER SHOW of choosing between an array of dining experiences, whether HENLEY ROYAL REGATTA JULY 4th – 10th complemented by the exclusivity of The View overlooking Royal JUNE 29th – July 3rd Troon’s 15th hole and Firth of Clyde beyond or the fun, festival ROYAL ASCOT As the largest flower show in the atmosphere of The Champions Club. JUNE 14th – 18th The world’s most prestigious rowing event and a world, The RHS Hampton Court true staple of the British summer season, guests Palace Flower Show is truly a Glamour and glory at their finest, Royal Ascot is can enjoy the world class rowing action in style and setting like no other. Hospitality BURGHLEY HORSE TRIALS without doubt the world’s most highly renowned race comfort with a day of fully-inclusive hospitality guests at this colourful event SEPTEMBER 1st – 4th meeting – complemented by fine dining experiences which delivers hours of award-winning food and can enjoy fabulous views of which combine internationally revered chefs, the drinks in the most spectacular of settings. Dine along the Hampton Court Palace With 160,000 visitors over the finest produce, and spectacular restaurants to deliver the banks of Fawley Meadows or enjoy the intimate gardens, complemented by four days and a huge shopping truly unique culinary experiences, this is a once in a Temple Island right in the middle of the Regatta. award-winning food and village offering something for lifetime opportunity. drink offerings featuring everybody, Burghley Horse the best of British produce Trials is a fantastic day out. and sustainably- Add to this 80 of the sport’s top sourced ingredients. competitors battling it out for a £250,000 prize pot, this most challenging of top televised Horse Trials in the world is an occasion not to be missed.
JUNE JULY AUGUST SEPTEMBER CALENDAR KEY M t w t f s s M t w t f s s M t w t f s s M t w t f s s ROYAL ASCOT 1 2 3 4 5 1 2 3 1 2 3 4 5 6 7 1 2 3 4 HENLEY ROYAL REGATTA
6 7 8 9 10 11 12 4 5 6 7 8 9 10 8 THE9 RHS HAMPTON10 11 COURT12 PALACE 13 14 5 6 7 8 9 10 11 FLOWER SHOW 13 14 15 16 17 18 19 11 12 13 14 15 16 17 15 16 17 18 19 20 21 12 13 14 15 16 17 18 THE OPEN AT ROYAL TROON 20 21 22 23 24 25 26 18 19 20 21 22 23 24 22 23 24 25 26 27 28 19 20 21 22 23 24 25 BURGHLEY HORSE TRIALS 27 28 29 30 25 26 27 28 29 30 31 29 30 31 26 27 28 29 30
18 • PRESTIGE • SPRING/SUMMER 2016 SPRING/SUMMER 2016 • PRESTIGE • 19 VENUE FOCUS ALL THE WORLD’S A STAGE Michigan University Stadium
Hampden Park
Hollywood Bowl, California
Sport is now a global business, and the nations. Like the top flight football club and home fans can have a comfortable yet main stages tend to be in stadia, often stadia in Europe, the Americans have exhilarating time. seating tens of thousands of spectators. a wide range of large venues for the From basketball to football (soccer), National Football League (NFL). However The faith the client has in Sodexo has concerts and opening ceremonies, where the similarities end is the been proven by the awarding of a 10 they are the modern multi-purpose significance of the Collegiate leagues year contract to manage concessions amphitheatres which host many of the which can command similarly huge and fine dining at the athletic venues most memorable events seen by millions crowds, and often exceeding those of the on the University of Michigan campus. across the world. major league, such In addition to the Michigan Stadium, The stadia landscape in the USA is the following of there is the 12,000 seat Crisler Center Sodexo enjoys American football. Arena basketball venue and the 6,600 Bupa Lounge, The Amex Community Stadium differs greatly from that in most a wide range seat Yost Ice Arena as well as other of strong European nations. Like the top The University of facilities for baseball, track and field, relationships flight football club stadia in Europe, Michigan is a case soccer and softball. Typical campus with stadia the Americans have a wide range in point. It can boast contracts often include a wide variety clients across the largest college of sporting facilities, providing a diverse the globe. As the of large venues for the National football stadium in set of challenges for Sodexo but ones partner of choice Football League (NFL). the US and one of the which it is adept at solving, even when for Hampden largest in the world it involves transforming the stadium Park, Newcastle United, Everton, the with an official capacity of 107,601. With into an outdoor ice hockey venue for University of Michigan and Olympique fierce rivalries with many teams, ESPN has the Winter Classic in 2014 (see mini- Lyonnais, to name but a few, it referred to the Michigan – Ohio State rivalry case study on page 25). Sodexo looks ensures each stadium delivers on the as the greatest rivalry in American sports. after food and beverage requirements fan experience even if the home team The Michigan Stadium underwent a $226M for fans of 27 different sports on isn’t victorious. renovation in 2010 to improve the fan campus, flexibly designing the offer to experience and bring the customer service suit, and the demand for good food on The stadia landscape in the USA differs and facility up to date, adding 49 suites site is not just on match days; it also greatly from that in most European and thousands of club seats so the visiting takes care of the >>> The AMEX Community Stadium, Brighton
Michigan University Stadium Spring/summer 2016 • PRESTIGE • 21 VENUE FOCUS VENUE FOCUS
The AMEX Community Stadium, Brighton COLLEGE FOOTBALL FANS Winter Classic NHL match at Michigan Stadium The AMEX Community Stadium, Brighton
Michigan Stadium Commonweath Games, Glasgow 2014, Hampden Park Hollywood Bowl outdoor dining Hampden Park
>> nutritional needs of more than 900 night at the Hollywood Bowl. Whether the Larder, have defined Los Angeles there is a strong demand for stadia to It wasn’t just the field of play which bottom line. Sodexo was instrumental in student athletes every day. the evening’s programme includes a culinary tastes since 1988. Executive host such illustrious occasions. was radically altered. Each kiosk was helping us to transform the stadium for a headlining rock band or the Los Angeles Chef Jeff Rogers will execute Goin’s overhauled and adapted for a very different very successful Commonwealth Games. Situated in California, the Hollywood Philharmonic, the Playboy Jazz Festival creative concepts and continue to push As Scotland’s national stadium, target market; families Having shared goals and Bowl is quite different from traditional or the KCRW World Festival, the Bowl the boundaries for this quintessential Hampden Park plays host to Scottish spending the whole day The public catering strategies helps us to work amphitheaters. In fact, it is one of the becomes a gathering place hours before music and dining experience in Los international football matches, the watching athletics rather offering was altered closely together and develop largest amphitheatres in the world, with showtime when attendees swarm the Angeles over the next 10 years. final of the Scottish FA Cup, the SPFL than football fans for a few the stadium business at a seating capacity of nearly 18,000. The grounds for picnicking. League Cup final, and not forgetting compressed hours. The and in many cases Hampden. It’s one of the Bowl plays host to the finest artists from “Dining has long been an integral part of the great and good of rock and pop. public catering offering was completely re-thought, reasons our partnership with all music genres and has been the home The Hollywood Bowl is a wonderful an evening at the Hollywood Bowl,” stated Previous gigs have seen the likes of altered and in many cases and the financial Sodexo is 16 years old.” of the Los Angeles Philharmonic since place to relax and enjoy a show, and to Gail Samuel, Executive Director of the U2, Robbie Williams and AC/DC light completely re-thought, 1922. For millions of music complete the experience LA Phil. “With the combined creativity up the stage with 2016 looking to and the financial results results spoke volumes. Moving further south and to lovers across Southern The Hollywood Bowl with outstanding and excellence of our new team, we have welcome pop royalty such as Rihanna, spoke volumes; public one of the Championship’s California the Hollywood is a wonderful place refreshments and cuisine. developed exciting new culinary options Beyoncé, Coldplay and “The Boss” spend went up 30% and the client was movers and shakers, Brighton & Hove Bowl is synonymous with Sodexo, working with that will enhance the concert-going Bruce Springsteen. so impressed with the popularity of the Albion FC. Based at the AMEX Community summer and the popularity to relax and enjoy a local restaurateurs James experience and contribute to making a changes that many of the new offersings Stadium, Sodexo has brought the venue of the venue is proven by show, and to complete Beard, award –winning night at the Bowl unforgettable.” But it was 2014 that saw Hampden’s were retained long after the athletics track along in leaps and bounds since being many awards including the experience with chef Suzanne Goin and biggest triumph to date. Sodexo, having was dismantled. awarded the contract in 2014. A very new being named as ‘Best Major business partner Caroline Back to British shores, and although worked at Hampden for more than 16 stadium, completed in 2011, the AMEX Outdoor Concert Venue’ for outstanding refreshments Styne of the Lucques the University sports stadia cannot years, supported the transformation Peter Dallas, Managing Director of sits in the beautiful rolling countryside the twelfth year in a row at and cuisine. Group, will offer patrons command the following of the USA, of the stadium from a football and Hampden Park, has glowing praise for of the South Downs, a few miles from the 27th Annual Pollstar a broad range of enticing the prominence of the Premier League, concert venue to a sports arena capable Sodexo. “It understands the needs of our the hussle and bustle of Brighton city. A Concert Industry Awards in February this new culinary experiences. The vision is Scottish Premier League, Rugby Super of hosting an international athletics business and we work very closely as a key focus for the client is non-match day year. There might not be any concert going brought to life by Goin and Styne, whose League, Test Cricket and many other running track and 440,000 guests over team to deliver the best possible customer income, and through a concerted focus on experience so quintessentially L.A. as a restaurants, Lucques, a.o.c, Tavern and world-class events and concerts means eight days of competition. experience; it is crucial to improving the local marketing efforts by the >>>
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Case study: the University of Michigan
2014’s NHL Winter Classic saw a face-off The team created a special barbecue fan experience. Staff members routinely between 1,800 Sodexo team members smokehouse, and worked with the NHL overcame obstacles like beer freezing in and a frigid winter storm at the world’s to develop a new menu specific to the cups as it was poured and condiments largest college football venue, the event for all of the guests who had freezing in dispensers. The effort was University of Michigan’s stadium. Better rented a suite, many of whom had never infectious and helped to create a real sense known as “The Big House,” the stadium is been to the venue before. Because The of camaraderie between fans and the accustomed to hosting almost 110,000 Big House is a college venue, alcohol staff. This spirit of teamwork manifested Wolverine football fans on game-day is normally not served. The Sodexo itself in unique ways, like fans helping Saturdays, but in 2014 it became the team spent six months ensuring the staff members to push concessions carts venue for the National Hockey League’s necessary infrastructure, licenses and through the heavy snow. Bridgestone NHL Winter Classic, the products were secured before setting up world’s premier outdoor hockey event bars and modifying 218 point-of-sale held annually on New Year’s Day. systems. More than 400 employees and non-profit group members were trained The Big House was transformed for the in responsible alcohol service, and event from a football stadium into an more than 160,000 bottles of beer were ice hockey venue. It welcomed 105,000 ordered in. Three thousand five hundred new patrons, fans of both the Detroit gallons of hot chocolate – a necessity Red Wings and Toronto Maple Leafs, for keeping fans warm throughout snow including 45,000 fans from Canada. storms and single digit temperatures– Parc Olympique Lyonnais, France Sodexo was responsible for overseeing were also gratefully received. not only the main game but power, >> on-site Sodexo team, together with example of how well that stadium including Euro 2016, plus concerts and equipment, products for interactive While spectators enjoyed a once-in-a- support from the wider Prestige Venues & concourse catering is run. The more cultural events. displays, entertainment, and food and lifetime event, the Sodexo staff worked Events promotions, non-matchday sales income we can earn from parts of the beverages in Spectator Plaza, an area to ensure that the same wintry weather have increased by 75% in only the second business that aren’t football related, Sodexo is working closely with the client, featuring interactive displays which was that made for perfect outdoor hockey year at the stadium. the better we are on the field. Sodexo’s designing unique catering options for setup in the parking lot next door. conditions didn’t adversely affect the sales team and It’s approach has been all types of visitors and ensuring each But the financial success doesn’t stop a major difference to that part of our space offers a different kind of dining there. By collaborating with the client, business. Sodexo’s approach to both experience. The various restaurants and the retail spend per head is now the our match day business and our non- hospitality areas range from the ‘English highest in the UK, quite an achievement match day business has significantly Club’, VIP lodges and grab-and-go outlets. for a club outside London and aspiring improved our revenues and improved Sodexo is sponsoring the Women’s Professional Football Association to be in the Premier League. Paul Barber, our commercial success.”. The contract also includes catering for the Awards for the next three years Chief Executive of Brighton & Hove training centre, looking after the nutrition Albion Football Club acknowledges Crossing the Channel and into France, of both male and female professional The PFA Women’s Players’ Player of the Sodexo’s Healthwise initiative across Player of the Year and PFA Women’s Sodexo’s key role in these results: “We Sodexo has recently retained the footballers, contributing to their well- Year and the PFA Women’s Young Player 200 client sites in the Republic and Young Player of the Year which is do want to drive revenues; it gives us Olympique Lyonnais contract, including being and ultimately success on the pitch. of the Year was presented in association Northern Ireland. a tremendous fit with our existing a better chance of winning football the remit for design and management with Sodexo at the 43rd PFA Awards partnerships in professional football and matches. Sodexo has made it a much of many catering stands within the Sodexo has turned it’s hand to more held at Grosvenor House London on 24 As a major employer, Sodexo is our commitment to gender balance. At more enjoyable experience for fans. Parc Olympique Lyonnais. The stadium, than food. A mobile app was developed April. The glittering ceremony saw the committed to gender balance both Sodexo we are genuinely committed to We’ve got the highest spend per head opened in January 2016, will be hosting with Olympique Lyonnais to transform great and good of football meet together in the UK and Ireland, and has been gender equality. As well as being the and I think that’s probably the best major international competitions – the customer experience at the stadium. and celebrate the great achievements of annually included in The Times Top right thing to do, our global research Making it easy for fans to order food from the season. 50 Employers for Women since 2014, shows that where our teams are more their smartphone while sitting in the and in March 2015 Sodexo made a gender balanced they are more engaged, comfort of their seat, more than 50,000 Izzy Christiansen was victorious for commitment to publish it’s gender pay productive and profitable, so there’s a visitors have already downloaded the the PFA Women’s Players’ Player of the gap ahead of legislation. clear business case. We look forward to app. Sodexo’s menus are featured on the Year, after a great season at Manchester sponsoring these awards for the next app and it’s teams have adapted to take City, whereas the Young Player of the Chris Bray, CEO Sodexo Sports & Leisure three years.” orders from this technology as well as the Year was awarded to Beth Mead of UK and Ireland said, “We’re proud to traditional ‘in person’ transactions. Sunderland Ladies. sponsor the PFA Women’s Players’ “We are delighted that a company of the status of Sodexo, a major Similar to Hampden Park, Rihanna Sodexo has strong links employer with strong links will also be paying a visit to the with professional football with football in the UK and Parc Olympique Lyonnais as part of in the UK and Ireland, and Ireland, has chosen to be the Rihanna Anti World Tour. This a clear focus on gender part of our PFA team and is following another act familiar to balance. Ireland and be especially associated Hampden, AC/DC, who performed in May Sunderland Ladies striker with our women members this year. Showing the strength in depth Stephanie Roche was last and their awards. We look of the Sodexo stadia portfolio, it is a year appointed as Health & forward to a long and fruitful credit to the teams who run these venues Wellbeing Ambassador for partnership.” - Gordon Taylor Izzy Christiansen Beth Mead that world-wide stars choose them to Sodexo Ireland, supporting OBE, PFA Chief Executive. Michigan University Stadium feature on their tour list.
24 • PRESTIGE • Spring/summer 2016 Spring/summer 2016 • PRESTIGE • 25 VxxxxxxxENUE FOCUS A PRIVATE ROOM ON THE RIVER
Bateaux London is the capital’s leading dining cruise experience on the Thames. ITS two vessels, Symphony and Harmony, offer their own unique selling points, helping to make business events unique, inspiring and unforgettable
Perfect for drinks or networking receptions, British cuisine freshly prepared on board gala dinners and award ceremonies, and the seasonal menus adapted and private celebrations or conference dinners, refined to the clients’ requirements. Bateaux London’s tailor-made packages For HSBC, lunch began with a light but are ideal if you’re looking for a unique flavourful whipped goat’s cheese and experience for VIPs, clients, colleagues or beetroot starter. Then for the main even friends and family. course, it was a twist on the traditional roast dinner with roasted leg of lamb, The company offers flexibility for their squash and potato hash, caramelised clients and take pride in going above and parsnip and mint jus. Finally for dessert, beyond in every event – just as they did the chefs made an English classic – sticky while hosting an event with HSBC in May toffee pudding with salted caramel sauce. 2015 (its annual The guests were retirement lunch), not disappointed. when it arranged “We wanted to have group Holding the event for guests to board pictures taken by the Houses of on Symphony was, and disembark from quite literally, a St Katherine’s Pier Parliament and the Tower of very moving way (rather than its usual London, and it was no problem for HSBC to send docking station for the captain to slightly alter off their retired at Embankment colleagues, and Pier). The all-glass his sailing plan so these could be seeing the famous structure of the taken before dinner.” sights go by was a Symphony vessel, brilliant reminder of where the event why so many people took place, allowed guests to enjoy the proudly live and work in the capital. magnificent views of London without interruption. The two-and-a-half hour Bateaux London’s second vessel, Harmony, cruise included a three-course set menu, is equally popular as a private hire boat wine throughout, a solo pianist and and is particularly sought after during microphone for speeches. the summer months. With its open-air observation deck of more than 250 square And it doesn’t end there. Bateaux London metres – the largest on the Thames – it is also very proud of its food, with modern is renowned for its ability to wow >>> : c redit ph o t graphy
HIB staff celebrate on the river
SPRING/SUMMER 2016 • PRESTIGE • 26 SPRING/SUMMER 2016 • PRESTIGE • 27 VENUExxxxxxx FOCUS VxxxxxxxENUE FOCUS
>> guests as they cruise past London’s also arranged free entry to a club after For the starter, guests had a choice every event to ensure a memorable famous landmarks. the boat returned. between melon salad and cured and engaging occasion. It also enjoys Scottish salmon with beetroot inspiring its clients and helping them Last summer Bateaux London welcomed Warren Ginsberg, founder and chairman meringue. For main course guests to come up with new and exciting HiB Ltd, a global bathroom retailer, on of HiB Ltd, was certainly very pleased could choose between Sussex Chicken event ideas, which this year led to board the Harmony, helping them to with how it turned out and the way the Supreme (including potato ‘lollypop’) the creation of a brand new summer celebrate 25 years of business with an staff and crew surpassed expectations on and Courgette Millefeuille (a well- package, A Taste of the Caribbean, unforgettable party for its staff. the evening itself. He commented: “We received vegetarian option). Finally, for on Harmony. This includes three- wanted to have group pictures taken by dessert, there was a choice between a hour exclusive vessel hire, four-piece For more than three hours, the evening the Houses of Parliament and the Tower Westcombe cheddar and brie platter or steel band, rum punch upon arrival, cruise included a three-course menu, of London, and it was no problem for the white chocolate mousse. and a Caribbean-infused menu, sparkling Kir on arrival, unlimited wine, captain to slightly alter his sailing plan including jerk chicken and coconut beer and soft drinks, floral centrepieces so these could be taken before dinner. We Both events served as perfect rice, selected wine, bottled beer and and a live band and singer. At the client’s were very fortunate with the weather as demonstrations of Bateaux London’s soft drinks, as well as a photo booth request, the captain deviated from the it was a wonderfully clear evening, and all attention to detail, displaying the for fun Caribbean-themed photos. normal route to give guests time to go my colleagues have said it was the best way in which the company takes After all, how could a tropical-themed all the way down the river to Greenwich, party we have ever held – and we have pleasure in providing exceptional cruise through a beautiful cityscape while the Bateaux London events team had some good ones!” service and offering enhancements to not be a recipe for success?
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projected via large new plasma screens intended to improve the visitor including a video wall. experience, making it more intuitive by modifying the customer journey But that’s not all. The Terrace Café’s into the restaurant. This will involve Retail Revolution kitchen has also undergone a full creating a permanent welcome desk to refurbishment, providing the on-site enhance guest engagement on arrival team with additional facilities and and departure. In addition, the bar of appropriate equipment to deal with a the restaurant will be developed to meet greater volume of visitors. The Sodexo the needs of a full service restaurant PART I: BLOOMING MARVELLOUS team at RBGE is looking to further during the daytime, while providing enhance the Terrace Café by developing flexibility to adapt to a bar including the external areas a cocktail-making The spectacular Royal Botanic Garden Edinburgh has long been one of Scotland’s adjacent to the Café, The updates made to the area in the evening to most popular attractions WITH nearly 900,000 visitors annually – and now, with allowing visitors to support the demand for the unveiling of the refurbished and updated Terrace Café and additional features enjoy more of the café were the result of receptions, events and planned for 2016, it looks set to be even more so Garden while they dine. careful research and feedback banqueting. Similarly, analysis, intended to create the restaurant space The Terrace Café itself will be split to isn’t the only RBGE an even more special and offer a bistro experience The Royal Botanic Garden Edinburgh been developed for its valued customers encourage interaction between visitors eatery to be targeted seamless customer experience. as well as that of an (RBGE), a scientific centre for the - among them Halloween and Easter and staff, a self-serve coffee area has for an update. The informal brasserie, study of plants, their diversity and treasure hunts, children’s activities been introduced to complement the two vibrant Gateway Restaurant – part of incorporating updated furnishings, conservation, has drawn locals and and competitions throughout the year, barista service points already in place, the John Hope Gateway building and décor and lighting to give guests greater plant enthusiasts alike to its beautiful seasonal menus, cake one of which faces into one of the newest areas within the choice and the space an improved grounds for many centuries – its unique decoration, design-a- £700,000 is being put the café seating area to site – will benefit from a refurbishment overall ambience. and extensive spaces provide young dish competitions and facilitate a friendly and families and older city residents with a meal deals. towards the refurbishment of engaging experience perfect place to stroll unhindered and Having re-launched the Garden’s retail outlets over for visitors. To better get away from the urban bustle. With in April this year, the next five years – with the cater for those in a hospitality on the site managed by the updates made hurry, there is a larger Sodexo, £700,000 is being put towards to the café were Terrace Café being the first and better laid out the refurbishment of the Garden’s retail the result of careful to benefit from these exciting customer area with a outlets over the next five years – with research and feedback grab-and-go counter. the Terrace Café being the first to benefit analysis, intended to modern updates. from these exciting modern updates. create an even more The importance of special and seamless experience for its communicating the revised offer at The Terrace Café is a busy thoroughfare customers. Among the changes were the Terrace Café has been reflected by within the Garden and a popular dining an increased level of importance placed the investment in a new branded sign spot which accounts for at least half of upon providing a balance of seasonal, initiative designed to make product all visitor catering across the site. The quality, healthy and nutritious options, labels, signs and menu descriptors café has always attracted local residents, also addressing the needs of those more visitor-friendly, easy to read and as well as a large number of foreign with special dietary requirements, and informative. There is now the option to visitors throughout the year, especially a strong focus on local provenance. In have individual birthday or greetings during holiday months and peak periods. addition to a deli counter offering hot messages, as well as social media feeds A calendar of activities and events has and cold food and a soup station to help and up-to-date promotional information,
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PART II: FIRST PAST THE POST
With its expert credentials in the visitor attraction retail sphere, Sodexo was the clear choice when it came to developing the brand new exhibition space at Dublin’s General Post Office, GPO: Witness History
With its grand imposing façade and Leisure to compete for the contract, proudly billowing Irish flag, Dublin’s given that retail within visitor attractions General Post Office building – home of is one of their main areas of expertise. the national post service, An Post – is Despite fierce competition from several one of the city’s most revered structures, local Irish operators, Sodexo nevertheless permanently associated with the 1916 succeeded, ultimately winning it’s first Rising and the events that led to the sports and leisure contract in Ireland. creation of an independent Irish state. The resulting café – which began With such a prestigious heritage, it operating fully on 29 March – is open stands to reason that it was Sodexo seven days a week from 9am to 6pm, Ireland who was brought in to operate allowing for the space to also be turned the building’s staff into an evening events restaurant. To The new venue was area outside the commemorate the unveiled on 25 March with eatery’s opening hours 1916 Rising, An Post and providing an ideal created a permanent a VIP State launch that venue for receptions state-of-the-art included a visit from the and small dinners. facility within the GPO, Taoiseach, the Irish Prime designed by Martello As with all Sodexo Media and managed Minister, and saw canapés Sports & Leisure by Shannon Heritage. from the new menu served. projects, the The new facility also development of the includes a café and events space and, offering was a lengthy and in-depth when the tender opportunity for this new process, characterised by a typically retail attraction came around, Sodexo exhaustive eye for detail and quality. In Ireland called upon Sodexo Sports & the case of the high-end café, Sodexo’s
Executive Chef in Scotland for sports, such delectable dishes as kale, broccoli and, of course, its impressive west coast lobster with leisure, workplace and events, Stephen and pomegranate with a yuzu dressing; historic credentials – while avocado, pomegranate Frost, worked alongside his Irish roast pear, fennel, orange and baby chard Sodexo will support and coriander; a crostini counterpart, executive chef for Ireland with pecan crumbs and fennel seeds; this existing appeal with tomato and olive Julianne Forrestal, to develop a retail and heritage-roasted beets, smoked with a food and salsa; and wheaten offering that focuses on freshly prepared ricotta, rye croutons and boiled hen’s beverage proposition bread with guacamole, sandwiches, a daily changing selection of egg. Alongside the salad table, Sodexo that presents a new tomato confit, sesame cold lunch options served with a choice also offers a tempting cake display which standard in banqueting seeds and mango. of salads, home baked cake range and features fantastic examples of home for the city, drawing an excellent cup of coffee, with all dishes baking, particularly noted for its aesthetic on it’s experience in The new venue was made on site by a dedicated local team. value and ability to stop passing comparable venues like unveiled on 25 March would-be customers the Royal with a VIP State launch When it came to concept development in their tracks. Botanic Garden that included a visit from and menu creation for the café, the The team also aimed to Edinburgh. As part of the Taoiseach, the Irish Prime team called upon inspiration from fresh, When it comes to create ‘a salad table with a this proposition, it plans Minister, and saw canapés from the seasonal, local produce and used their putting on events difference’; serving lunch to offer such mouth- new menu served along with freshly findings to create healthy, appealing in the new space, watering canapés as made mini scones and hot cross buns dishes, looking at what style of café is Sodexo immediately options that were creative goat’s cheese, red pepper which Stephen and Julianne had made current and popular in the region and saw that it had been and unlike anything which confit and parmesan that morning. The food went down developing the offering from there. The given an opportunity could be found in other on- shortbread; gin-cured extremely well, particularly as it was team also aimed to create ‘a salad table to create one of the salmon tart with pickled very important to create a positive first with a difference’; serving lunch options top spaces for hire in trend options across Dublin. cucumber, dill and lemon impression and demonstrate that the that were creative and unlike anything Dublin. The venue is crème fraiche; a Russian food offered within GPO: Witness History which could be found in other on-trend expected to attract significant interest wheat pancake served with caviar, is part of the development of the Sodexo options across Dublin. The result was thanks to its unique look and shape – crème fraiche and chopped egg; roasted operations within Ireland.
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Griddled tofu, mixed grain rainbow (red and white) quinoa, wild rice, Roasted chicken fillet with avocado, bulgur wheat, mixed crunchy vegetables, soy and yuzu dressing wild rice and Bois boudran sauce
Problems can arise when offering food at recognised the common catering cliché; The Sodexo team takes pride in offering a meeting. More often than not you hear providing pastries for mid-morning exceptional service to everyone and the rustling of food wrappers and noisy snacks, pies or burgers for lunch by sourcing the best local ingredients, munching over the actual proceedings. followed by scones in the mid-afternoon, designing innovative and delicious menus, We have all been there; someone is and has subsequently worked hard to and seamlessly planning conferences, it already tucking into the nibbles on offer remedy this. is able to offer the perfect packages that while the important introductions are cater to all needs. The scheme brings a in flow, wrestling with a packet opening The day delegate packages begin with new approach to the concept of ‘brain rather than listening. Heavy lunches a healthy breakfast packed with B, D food’, quite literally feeding the mind. can also impact concentration; when and E vitamins along with many other you realise you are on compounds, all of which your second coffee of the The talented chefs at help to improve clients’ Example Menu afternoon, still struggling memory and cognitive to fight the effects of an Sodexo have worked on functions. By offering the early start, it is time to refining the classics and right balance of protein, Breakfast change something. With complex carbohydrates have produced a ‘food Porridge bars with nuts, seeds, dark this in mind, the Sports and good fats, and chocolate, dried cranberry and raisins & Leisure culinary team for thought’ menu. minimising sugars, the Super green smoothie with kale, has focused on how foods food offering helps to wheatgrass, flax seed, blueberries can be used to assist in achieving client maintain energy levels, improve focus, goals. It’s primary aim was to create stabilise blood sugar, prevent fatigue and environments and dishes that stimulate improve alertness in meetings. Mid-morning Snacks and promote healthy working. Chia and coconut pudding with dried These high value principles are FOOD FOR fruit and cinnamon The talented chefs at Sodexo have integrated throughout the catering day, Fresh fruit worked on refining the classics and with the lunch menu offering a variety of have produced a ‘food for thought’ highly nutritional options for the clients. menu to accompany the perfect day As for snacks, dark chocolate is served THOUGHT - Lunch delegate package offer. The introduction to boost alertness by providing natural Grilled fillets of mackerel, spiced of the ‘silent snacking’ concept has caffeine, alongside ingredients such as chickpeas, wilted baby spinach (Hot) further helped to improve meetings coconut milk to maintain hydration and Roasted chicken fillet with avocado, MAKING MEETINGS and conferences by minimising the increase attention span. In fact, all of wild rice and Bois Boudran sauce. distractions of packaging noise. This the high quality ingredients used in the Griddled tofu, mixed grain rainbow means that organisers will now have the menu help to improve brain function, (red and white) quinoa, wild rice, ability to serve ‘quiet’ foods, with fresh which is particularly benficial during the MORE EFFECTIVE bulgur wheat, mixed crunchy options rather than high sugar snacks, afternoon slump. vegetables, soy and yuzu dressing (V) all presented in biodegradable lunch Sodexo chefs tackle the issues of silent boxes. This has recently been rolled out Tom Beauchamp, Head Chef at Sodexo to Sodexo venues across Scotland. Prestige Venues & Events, said: “We Afternoon Snacks snacking and HOW TO MAKE catered have created a full-day offering which Savoury popcorn meetings more effective by going back Inspiration for the menus came from we hope will improve mood and Protein power balls to basics and redefining the classics Sodexo’s existing extensive conference engagement. Ultimately, we want to knowledge and by analysing the catering help our clients achieve more from experience as a whole. The Sodexo team holding events in our venues.”
Grilled fillets of mackerel, spiced chickpeas and wilted baby spinach SPRING/SUMMER 2016 • PRESTIGE • 35 SOCIAL MEDIA Social NewsFeeder
On it at Eventit It has certainly been a busy couple Sweet or Savory? of months for the Sodexo Sports • A successful day at Eventit in • Sensational Easter deserts were & Leisure team. WITH An earlier Edinburgh brought together lots served on board the Harmony – than usual Easter and lots of of the Scottish venues to share what a treat! exciting things happening, social their fantastic summer offerings. media has been the place to catch up on the latest events. Here are Hotelympia Highlight just a few of the highlights • Culinary highlights from the successful La Parade des Chefs Le Manoir St Patrick’s Day competition at Hotelympia and the team subsequently collecting • Earlier in February there was • For St Patrick’s Day the team it’s award. a brilliant day of planning at Le cunningly swapped lucky four Manoir with Raymond Blanc and leafed clovers for four delicious the team, and these images show asparagus spears, showcasing the what a fantastic day it was! wonderful catering available at Flowers or Cakes? our events. Culzean Castle • A beautiful spring wedding • A warm welcome to Pollok breakfast was served at the Athenaeum, teamed with Spring’s Here... House and Culzean Castle, two new and very unique editions to gorgeous little wedding cakes! the vast Sodexo portfolio. • The spring activities are budding early this year; just in time for RHS Chelsea Flower Show… this is a glimpse of the new #jardinblanchospitality at the show this year! The team Healthy & Tasty couldn’t be more excited about it. Winning Sales in Scotland • To finish, a shot of some of the Ross Clark, Award Winner amazing food produced by the Sodexo team; in this case it was • The Scottish sales ladies gathered the work of our Head Chef Tom together for International W • Team Sodexo competed at Beauchamp – a healthy selection Day on the 8th March at Perthomen’s Team Hampden of seasonal canapés – yum! Racecourse. What a great shot! Hotelympia in March. Sports & An Evening with Ruby Leisure’s very own Ross Clark won a Silver award, and here he is to prove it! • The team on the pitch at Hampden Park – a truly memorable • Ladies from Inntel went to see ax at The Apex in Bury experience for all involved. Ruby W St Edmunds. The feedback was phenomenal, and there were lots of smiles all round.
So what’s coming in the next few months? The new #SodexoSummer campaign will be coming shortly, and Terrace Café Cakes there will be various ways that you can get involved with all information provided @SodexoPrestige on Twitter. The calendar is packed with major events, • The eagerly anticipated Terrace so updates from The Open, the RHS Hampton Court Café in the Royal Botanic Garden Palace Flower Show and many others will be shared on Edinburgh reopened in mid-April, Dundas Skies social media – so there is plenty to look forward to! causing quite a stir on social with Glory of Gala its yummy cake-filled cabinets! • Dundas Castle is set in such an All Aboard Follow the team to receive all of the latest news: idyllic location, this sunny snap • A gala dinner was held at the Instagram@SodexoPrestige was taken just before Easter from National Museum of Scotland; this Twitter @SodexoPrestige • The Harmony gets back on the River the gardens. event space is incredibly versatile. Thames, just in time for the summer! 36 • PRESTIGE • SPRING/SUMMER 2016 SPRING/SUMMER 2016 • PRESTIGE • 37 xxxxxxx HOTELxxxxxxxYMPIA 2016 Sodexo Chef of the Year La Parade des Chefs - judges International Salon Culinaire
• Raymond Blanc OBE, Belmond Le Manoir aux Quat’Saisons • Derry Clarke, l’Ecrivain Hotelympia • Russell Bateman, Colette’s at The Grove • Alyn Williams at the Westbury • Lewis Hamblet, South Lodge, 2016 Horsham • Mark Hill, the House of Commons • Ben Tish, Salt Yard Group Raymond Blanc OBE judging a dish • Olivier Geyer, Leathams • Daniel Doherty, Duck & Waffle • James Tanner, The Kentish Hare Competition Day • Sarah Hartnett, Pâtissier, Sheraton With final tweaks and adjustments Park Lane incorporated into their plans as a result • Vivek Singh, Cinnamon Kitchen of the invaluable practice run at Ascot, the team arrived at the ExCel London a few weeks later. They got there bright and early to start preparations for the show, Sodexo Chef of the Year as Sodexo’s food displays were to be given 2016 finalists pride of place for spectators and judges to view. Efficiency was vital, as was strong teamwork, and the Sodexo team proved • Phillip Thomas, Henderson Global to be an excellent example of this. The Investors, London – Corporate courses arrived promptly to esteemed head-to-head in a 90-minute live cook-off. Services guests, who thoroughly enjoyed the three- Ross Clark from Sodexo Sports & Leisure • Ross Clark, South Queensferry – course dining experience in a pleasant and came third and was awarded a Silver medal Sports & Leisure vibrant atmosphere. against some very tough competition. • Adam Collison, AstraZeneca, Alderley Park – Corporate Services The Chef of the Year competition also took The results of La Parade des Chefs were • Lloyd Walker, Unilever, London – place on the same day at Hotelympia. announced at the end of the day; the Corporate Services Raymond Blanc OBE – the patron of fantastic team came out as the food • Andy Clarkson, Aliwal Barracks, two-Michelin starred Belmond Le Manoir sector champions and was awarded a Salisbury – Defence aux Quat’Saisons – joined more than 10 Silver medal. A team of Sodexo chefs competed in three sittings over a two-hour period. ethical and sustainable sourcing of • Daniel Trace, Development Chef – other celebrated industry professionals the UK’s most prestigious culinary Consistent and exceptional standards seasonal produce. As per the La Parade Independent Education to judge Sodexo’s top talent as they went Raymond Blanc OBE said at the competition, La Parade des Chefs at the of food were to be served to judges and rules, a soup starter was off the menu; • David Hussey, Eton College – presentation ceremony: “I was amazed International Salon Culinaire, Hotelympia. industry peers alike. instead, a delicate rabbit dish and Independent Education by the extraordinary standards from Organised by Fresh Montgomery, seared pork loin were served on a bed • Tom Bill, Nuffield Health Leeds all the chefs today. It is good to see the Hotelympia is the heartbeat of the Practice Run of garden leaves, delicately garnished Hospital – Healthcare investment and energy that Sodexo puts catering world and a premier event for the For a competition of this calibre, with pansies. Both dishes showcased • David Fountain, PayPal Europe into events like this.” UK hospitality industry. This year it took preparation is paramount. With this in an often underutilised, but sumptuous Services, Dundalk – Corporate place from 29th February to 3rd March mind, David and the team held a practice product that was not only visually Services, Ireland David Mulcahy, Craft and Food 2016 at ExCel London. run at a picturesque stunning, but delicious too. • Hrvoje Loncarevic, Amex Stadium, Development director for Sodexo was location – On5, the iconic Brighton – Sports & Leisure thrilled with the outcome and said: The team was led by Efficiency was vital, as flagship restaurant at Ascot This was followed by a succulent “Overall, it was a great day at Hotelympia Sodexo’s Craft and Food was strong teamwork, Racecourse. Fifty attended, pan-roasted Norwegian halibut with for Sodexo, with the Les Parade des Chefs Development Director including colleagues, hazelnut, crab and young herb beignet, team winning best in class for it’s food David Mulcahy, and and the Sodexo team suppliers and sponsors, as parsnip pureé, potato, leek and cockles. Sodexo TEAM – LA PARADE sector. Well done to everyone involved.” comprised chefs from proved to be an excellent well as Chris Bray, CEO of A modern take on the classic chocolate DES CHEFS across the business, example of this. Sports & Leisure UK&I. torte, decorated with miniature meringue including Sports & batons, provided an enjoyable finale to Leisure’s very own head The event began around this wonderful culinary experience. • Tom Allen, Independent Education chef, Tom Beauchamp. midday, where guests were warmly • Steven Wylie, Independent greeted by a Champagne and canapé The impeccably chosen wines, location Education “I’m delighted we have been invited to reception. Seating plans and menus were and the glorious atmosphere that • Mark Wetherill, Corporate Services enter a team in La Parade des Chefs. This displayed prominently as guests strolled accompanied the dishes made for a truly • Louisa May Matthews, Independent will not only be a showcase for Sodexo, into the elegant dining area, and while spectacular event. Tom Beauchamp said; Education but also an opportunity to develop our there they could enjoy the splendour of “Overall the practice run was a great • Tom Beauchamp, Sports & Leisure culinary team,” said David. panoramic views across Ascot Racecourse. success and we were happy with the day, • Andy Voice, Independent Education but found lots to work on”. He described it • Robin Turner, Hospitality Central Each team had to prepare a three-course The team had combined culinary as “a great opportunity to come together Culinary Team meal under strict competition rules, forces to create a unique menu which as a group in a real service situation for and deliver it to 60 diners, served in reflected Sodexo’s commitment to the the first time”.
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The best thing about Springboard is that it “inspires young people – like me - to become Chefs who might not otherwise have known they could cook. Conor McClean” - FutureChef Runner up 2009, Apprentice PRIDE AND JOY at The Savoy; Commis at Le Manoir Aux Quat’Saisons
Ever-proud of its leading work in the LGBT arena, Sodexo recently saw the exciting launch of the UK and Ireland chapter of its global Pride employee network
As the world’s largest services company case for having an employee network, after – and one which boasts an impeccable which Neil Murray, Regional Chairman, record of corporate social responsibility and Chris Bray, CEO of Sodexo’s Sports & – it should come as no surprise that Leisure segment and executive sponsor Sodexo is also a pioneer when it comes to the network, spoke about their roles as to supporting its LGBT staff. It’s a LGBT allies and how others can become progressive culture and level of expertise advocates for LGBT equality. FUTURECHEF BANQUET that undoubtedly benefits the company’s many worldwide clients, demonstrated Chris later said of the event: “I’m compellingly by the recent launch of the delighted to be taking on the position of UK and Ireland chapter of its global LGBT them Sodexo Group CEO Michel Landel, executive sponsor for this workstream. ON BATEAUX employee network. This initiative which who opened the event and spoke to lend The launch has been an amazing event aims to lead on lesbian, gay, bisexual and his full support to the Pride network. “I am which really highlighted why the network trans inclusion among its 34,000 UK and very proud to be here,” he said on the day. is needed for LGBT individuals and how Ireland employees, and to champion the “We have a hugely diverse workforce, and important the support from allies is if BOOK NOW role of those who advocate LGBT inclusion we want to continue to attract the best we are to make a difference. I’m looking TH and equality. people. We must all respect one another: forward to the exciting programme we 8 JUNE, BATEAUX LONDON this is important to Sodexo and society.” have in place to advance LGBT inclusion.” The launch took place at Sodexo’s London headquarters on 10 February and played Tony Leech, CEO of Justice Services Sodexo operates in 16 countries where host to various guest speakers – among Worldwide, then presented the business it is illegal to be lesbian, gay, bisexual or Springboard is proud to present an Tickets now on sale - £180 (+VAT) transgender, representing 14 per cent of its staff (10 per cent of which are based evening of fine dining, entertainment per person or in India), while Pride is a global employee and networking, courtesy of our fantastic £1650 (+VAT) for a table of 10. network with a number of regional and sponsor, Sodexo Prestige Venues & Events. country chapters. As of February’s launch, 45 per cent of Sodexo’s global staff now work in countries with a Pride chapter – a The evening looks to raise funds for For further information or to book, figure due to increase to 65 per cent by Springboard’s FutureChef programme, please visit: the end of 2016, thus continuing the which supports the next generation of company’s leading example. chefs by promoting the hospitality industry springboard.uk.net/events in schools.
Join us on board Bateaux London’s beautiful cruise ship ‘Symphony’ where FutureChef Alumni will be paired with some of London’s top chefs to prepare an exquisite four course menu.
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an enormous degree of insight into the and another half day in Singapore First single service we provide is incredibly industry and its huge diversity his mentor and Business Class Lounges at Heathrow important.” Springboard is extremely would be able to provide. Airport,” Glenn recalls. “During the day grateful for Sodexo’s involvement and we had the opportunity to shadow the commitment to the scheme, as without “Carl has been incredibly supportive,” general managers and team members, the time invested by the likes of Carl Glenn explained. “With his help we as well as experience the front of house and Graeme, the scheme would not have developed better knowledge of the services of receptionists and restaurant work, and a large number of Hospitality hospitality industry. We have met face to assistants, and back of house services undergraduates would miss out on the face many times, during which we discuss such as food production, preparation incredible support and experience their factors related to our Hospitality and and operations. Through this experience mentors provide them. Business Management course modules we developed new networks with and our studying. For example, recently employees, and witnessed how different If you are interested in becoming a we had an assignment to complete for hospitality organisations have different mentor on the scheme, please contact Ele our Finance and Revenue Management focuses, with the lounges concentrating at Springboard on – elep@springboarduk. module. Carl provided us with in-depth on service – since, due to the tickets org.uk or 020 7921 0422. information and ideas, which have already being paid for and there being supported our performance. “ He also no charge for the passenger, there isn’t got Glenn to go and support the Finance the expectation put upon staff to try and Manager at Ascot racecourse on a race upsell products. day to add to his knowledge of the organisation and how they operate, which “The whole experience has really opened could be added to the assignment. our eyes to how broad the hospitality industry is, and how networking is one of Carl also introduced Glenn and Michele to the most important tasks to carry out, various new work experience opportunities especially at the early stages of your offered by the hospitality industry. career. Carl always reminds us how a “For example, in February we worked customer we serve now may be a future half a day in the United Airlines Lounges employer or business adventure, so every
LEARNING FROM
During the day we had the opportunity THE EXPERTS to shadow the general managers and Michele Gargiulo team members, as well as experience the front of house service. Mentees Glenn Wilson and Michele Gargiulo explain just how exciting and beneficial a graduate mentoring scheme can really be
The Springboard hospitality graduate coaching to a number of mentees, and London’s Pall Mall, and Glenn found himself mentoring scheme was introduced by current trained mentors include Carl matched with Carl Smith. As part of his Stuart Johnson and The Savoy Society Smith, Head of Guest role, Carl oversees service in 2009, intended to give successful Services and Graeme provided at events such candidates the unique opportunity to be McKinneley, Learning and The whole experience as the RHS Chelsea Flower mentored by an experienced and respected Development Business has really opened our Show (which Glenn will be member of the hospitality industry, Partner from Sodexo Sports eyes to how broad the attending with him) and benefiting from a high level of support & Leisure. Royal Ascot (which fellow and advice and setting them up for a hospitality industry is, mentee Michele Gargiulo successful career of their own. One of their mentees, Glenn and how networking will be attending with Carl, Wilson, wasn’t quite sure is one of the most who is also his mentor), as Sodexo have supported Springboard in what to expect when he well as those provided at a huge variety of ways over the past first excitedly embarked important tasks First Class airport lounges 10 years of their business partnership, on his mentorship. The globally and a selection of including support of the mentoring selection process – during which mentors prisons, schools and universities. Suffice scheme. Sodexo staff have been and mentees are assigned to one another – to say, Glenn soon realised how much Glenn Wilson instrumental in offering guidance and took place at the Royal Automobile Club on he and Carl had in common and what
42 • PRESTIGE • SPRING/SUMMER 2015 SPRING/SUMMER 2015 • PRESTIGE • 43 OUR PEOPLE delivering the difference
GARETH BILLINGTON CLINTON PARKER Sodexo executive BROOKS chef at Everton FC Food and beverage manager & FutureChef MENTOR at Bateaux London
Gareth began his extensive career at the tender age of 13 as a kitchen porter, Clinton took over his new role at going on to study a chef course at Bateaux in April, bringing more college while simultaneously working in than 40 years’ experience to the a restaurant, before beginning a stint role, having worked at a number of working at London’s Garrick Club. It was prestigious venues across the UK after this that he begin working aboad and abroad. He studied at the École the Cunard Cruise Liner QE2, then at Lenôtre in Paris, before joining the the Mermaid Beach Club in Bermuda city’s five-star Hôtel Plaza Athénée, for six years, both as a patisserie chef, and later the Paul Bocuse restaurant, before moving on to the Four Seasons Lyon – both as a Graduate Chef – Hotel in Manchester, where he worked before moving on to the Sandy Lane as Senior Sous chef, then the A’ Galeria resort, Barbados, where he helped to Restaurant in Quinta Da Lago, Portugal, train staff. where he was the Chef-Owner for eight years. It was only then that he came Since returning to the UK, Clinton has to Everton Football Club, where he has held a variety of managerial positions been for the past ten years. at venues such as Royal Armouries, Leeds; Glasgow’s Celtic Park stadium; “We’re constantly building on our Sandown Park and Epsom racecourses reputation,” Gareth explains. “Working and, latterly, Blenheim Palace, home of towards creating food and beverage the Duke and Duchess of Marlborough. offerings that no other football club In his new role he is responsible for the does which are innovative and creative, day-to-day running of Bateaux London, leading the way in stadia catering. which operates from Embankment Pier, We’ve already achieved a high here – working with the on-board team of through training and competitions, chefs, the front of house staff and the among other things – and the client is captain and crew. extremely happy.” Born in Crewe, Cheshire, but moving Gareth is also part of the FutureChef to Birmingham at the age of six, programme, run by the charity Clinton never intended to go into the Springboard, helping to train the budding culinary industry, but was always young culinary gurus of the future. interested in cooking thanks to his mother, a fantastic cook from the “The FutureChef programme is all about Caribbean who often let him help out giving confidence to aspiring young in the kitchen. He expected to follow chefs, teaching them the basics such in his grandfather’s footsteps as a as knife skills, different methods and tailor, but instead ended up going explaining the chemistry and physics of to college and taking a job to help cooking. I have to be very flexible when support his family. I train them, as they have school and other sporting activities, which often “I am delighted to join the Bateaux means coming into work on days off and London team,” he explains, “and to be outside my normal working hours. The still pops in to work with us now and and we’ve had over sixty students do meeting some of the many thousands most importantly thing, though, is to then, and Anna Carmichael, the 2014 work experience here over the last ten of visitors who experience London’s make it fun! We also teach their parents FutureChef Winner, is currently at years, many of whom work match days most famous sights from the comfort and teachers how to cook too so that Westminster Kingsway College, London, for us. The team we have rarely changes, of Harmony and Symphony, as I am “A typical day for me starts at 7am line manager, Andrew Stoddart, and everyone buys into the experience. Kerry but works with us most weekends and this reflects on the food the customer very much a people person and love to when I arrive at the Bateaux office, planning ahead for the busy summer Johansen, 2010 FutureChef Winner, and college holidays. We have a good receives, as it achieves a better standard keep our customers and the Bateaux making sure that the unit is running months to make sure we achieve a works at Aloft Hotel in Liverpool, but reputation at Everton for training chefs, and greater consistency.” team happy. smoothly with the support of my successful year.”
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RACHEL WILKIE 2016 Commercial and admin assistant at Pittodrie Stadium, Aberdeen FC with Prestige Venues & Events offering a sizzling selection of summer Twenty-five year-old Rachel has worked at the stadium – home of meeting and event ideas at our venues across the UK. Aberdeen Football Club – since she was 17, beginning as a part- time worker then graduating to full-time when a vacancy came up for a Commercial Assistant, a role which involves managing the weekly payroll, invoicing clients and looking after four accounts.
“I love working match days,” she explains. “They are very busy, but interacting with the clients and working with our staff is always worthwhile. On a typical match day I start in our largest hospitality suite – 350 dining – supervising the food and drink service to our corporate clients, then at half time I move over to the kiosks and deal with the kiosks takings.”
Indeed, Rachel recently even discovered that she has a fantastic ancestral connection to the club – learning that the club’s first ever manager, Jimmy Philip, was in fact her great-great-great grandfather.
“My dad has been an Aberdeen supporter since he was young and was always aware of having some connection to Jimmy Philip, but he didn’t know a lot about him at all. It wasn’t until recently when my dad started to properly research our family tree that we realised that he was in fact my great-great-great From seasonal day delegate offers, family fun days to creative team building grandfather. Jimmy had a really and outdoor dining there is something to suit everyone. big role in the club’s early success and it is amazing that I now not Get in touch with our Central Enquiry Hub team for more information and only support the club he worked to find the perfect summer venue for your next meeting or event. so hard for, but work there too. My family are big Aberdeen fans so it is exciting to be related to their first ever manager, and there’s even T: +44 (0)845 605 5699 | E: [email protected] a lounge in the club named after ‘Wasps’. There’s a really nice photo Rachel lives with her partner and her dog, PrestigeVenuesAndEvents.sodexo.com the period he was manager – the in the lounge of Jimmy and it’s a Winston, spending weekends decorating Black and Gold Lounge – as when he good reminder when I’m working to the house they have recently purchased OFFICIAL CATERING AND HOSPITALITY PARTNER AT PRESTIGIOUS was in charge the team wore black see his picture there and see the way and training for a marathon she plans to AND ICONIC VENUES ACROSS THE UK and yellow and were known as the he is remembered by the club.” run in September.
46 • PRESTIGE • SPRING/SUMMER 2015 ACCOMMODATION 32 rooms and suites
DINING raymond Blanc’s celebrated 2 Michelin starred restaurant
PRIVATE DINING la Belle epoque dining room with private reception, conservatory and walled garden For up to 50 guests
French joie de vivre in a perFect english setting
Belmond le Manoir aux Quat’saisons is the fulfilment of chef patron, raymond Blanc’s, personal vision: to create a hotel and restaurant in harmony where guests would find perfection in food, comfort and service. set in secluded private grounds seven miles south of the historic city of oxford. Belmond le Manoir has 32 fabulous, individually designed bedrooms and suites. all have views of the grounds, many with their own private garden terrace. raymond Blanc’s luminous cooking has received extraordinary tributes from every national and international guide to culinary excellence.
enjoy 20% discount oFF one-day courses at the rayMond Blanc cookery school
Belmond le Manoir is home to the famous raymond Blanc cookery school, where the complete novice to the experienced enthusiast can learn the secrets of raymond Blanc’s celebrated cuisine. Whether you wish to create the perfect seasonal dinner party, master macarons and patisserie or discover expert bread making techniques, there is something for everyone. Many courses have strong links to the organic vegetable gardens, where produce is grown for the daily menu.
Mention “Prestige” when booking a one-day course this summer and receive a 20% discount
telephone: +44 (0)1844 278881 Belmond Le Manoir aux Quat’ Saisons email: [email protected] church road, great Milton, oxfordshire, oX44 7pd Facebook: Facebook.com/lemanoirauxquatsaisons twitter: @lemanoirinstagram: @lemanoir belmond.com/lemanoir
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