The magazine for venue & event managers SUMMER 2014

BEING A VERY THE BEST ROYAL Triathlete Jonathan AFFAIR Brownlee has his sights Collecting is set higher than ever child's play at Art Antiques London

CHELSEA IN BLOOM A glimpse behind the scenes of this year’s RHS Chelsea Flower Show WELCOME BRINGING EVENTS TO LIFE WITH OUR COLLECTION OF VENUES AND HOSPITALITY EVENTS ACROSS THE UK INCLUDING HMS BELFAST welcome

Summer is in full swing with Sodexo Prestige very much in the spotlight.

Our Sodexo Prestige events team for RHS Chelsea Flower Show was covered in BBC’s Countdown to Chelsea, a series of programmes looking ahead to the Royal Horticultural Society Chelsea Flower Show with exclusive coverage of all the pre-show preparations.

This year we delivered the hottest ticket in town on 10 June in Kensington Gardens. Hundreds of distinguished guests visited the Art Antiques London fair to enjoy a Party in the Park, a fundraising event co- chaired by HRH Princess Eugenie of York for the charity Children in Crisis. Hospitality Awards. This is real recognition of our market-leading proposition and Our Events Executive Chef Ben Dutson was talented team. We have a lot to celebrate. named among the Acorn Awards winners as one of the country’s best culinary talents It’s an exciting time for Sodexo Prestige with under the age of 30 and recently won the our continued success and the launch of our prestigious Craft Guild of Chefs Banqueting new premium service offer, Prestige Venues & Event Chef Award. & Events. Thank you for your support and continued interest in Sodexo Prestige, Also, Stefan Butler, Executive Chef at Sodexo’s sports, leisure and travel division. Headingley Carnegie Stadium, was picked I hope to see you at one of our events over by Waitrose to take part in its Cricket the summer. Cook Off competition. Stefan’s dish will be featured on a recipe card available to shoppers in West Yorkshire Waitrose branches. Please visit waitrose.com/cricket and vote for Stefan’s recipe.

Finally, four of our stadia venues – Newcastle United’s St. James’ Park, Chris John Brighton & Hove Albion’s American Express Managing Director Community Stadium, Everton’s Goodison Sodexo Prestige Sports, Leisure & Travel Park and Hampden Park – won a combined UK.Sodexo.com ten awards at the Stadium Events and PrestigeVenuesAndEvents.Sodexo.com

EVENT ENQUIRIES: 0845 6055 699 | PrestigeVenuesAndEvents.sodexo.com

OFFICIAL CATERING AND HOSPITALITY PARTNER FOR THE SENIOR OPEN CHAMPIONSHIP ASCOT RACECOURSE, BURGHLEY HORSE TRIALS, VOLVO WORLD MATCH PLAY AND HMS BELFAST

Summer 2014 • PRESTIGE • 3

2864_PV&E_HMS_ad_PresMag.indd 1 11/06/2014 18:32 Jonathan brownlee contents

03. Welcome Chris John, Managing Director of Sodexo Prestige, Sodexo’s sports, leisure and travel division, introduces this Summer’s issue 05. pushing the limit PUSHING Commonwealth triathlete Jonathan Brownlee talks travelling, training and why Yorkshire is the best place in the world

08. being ALERGEN AWARE hOW SODEXO PLANS TO DELIVER ON THE NEWEST THE LIMIT ALLERGEN REGULATIONS

10. Art antiques london Jonathan Brownlee and his elder royalty and aficionados revel in the sodexo brother Alistair have certainly been spread at kensington park gardens making headlines with their trophy- 14. crunching the numbers winning triathlons. As this year’s the facts and figures of the great british Commonwealth Games and the 2016 summer events Olympics approach, Jonathan talks 09 travelling, training and why 16. EAT THE SEASON: SUMMER exeCUTIVE CHEF BEN DUTSON TAKES US THROUGH Yorkshire is his favourite HIS summer calendar food delights and a place ON earth quintessentially british charcuterie

20. fuelling the fans At only twenty-four, Yorkshire native SOdexo's sporting venues bring local Jonathan Brownlee is unquestionably one Provenance to both the stands and suites of the world’s top triathletes. Not only can he boast finishing every race between July 24. howzat - as headingley bats 2010 and May 2014 on the podium (a FOR waitrose total of 42 triathlons), but he is also the executive chef stefan butler catches the eye proud owner of a bronze medal from the of the waitrose judges at the waitrose cricket London 2012 Olympics, as well as a string cook off of accolades from a series of ITU Triathlon World Championships. 26. down to the very last DETAILS the culmination of months of planning behind Tackling gruelling courses right across the the scenes at the rhs chelsea flower show 20 26 globe which combine challenging sections of swimming, running and cycling, the 30. A NEW ERA: PRESTIGE VENUES & EVENTS two brothers have undeniably taken SHOWCASING SODEXO'S NEWEST PREMIUM SERVICE the sporting world by storm – although OFFER AT THE ASSEMBLY ROOMS IN EDINBURGH Jonathan is quick to point out that much of the credit goes to their parents and, being 34. LET IT SNOW Editor-in-Chief – Yoon Chang what he terms a ‘very proud Yorkshireman’, Managing Editor - Morag Kent to the rugged Northern landscapes on PlANNING AHEAD FOR THE FESTIVE SEASON WITH Venues/Food Editor – Natasha Carr SODEXO'S DAZZLING ARRAY OF CHRISTMAS PARTY Events Editor – Joshua Corbett which he and his brother were raised. PACKAGES Features Editor – Nick Turrell Online Editor – Andrew Nicholson ‘Mum used to swim and Dad was a runner, Client Relations – Esther Umoren 36. delivering the difference so I think the most important thing that the people behind sodexo's first class service For all advertising and business development enquiries my parents taught us was a love of the contact us at [email protected] outdoors,’ he explains. ‘Every weekend they would take us out somewhere and that really has been the basis of why we are so consistent with our training – we enjoy Published for Sodexo Prestige by: riding and running around North Leeds

RUNWILD MEDIA GROUP 6th Floor, One Canada Square, Canary Wharf, London, E14 5AB Summer 2014 • PRESTIGE • 5 020 7987 4320, www.rwmg.co.uk Jonathan brownlee Jonathan brownlee

Yorkshire is the best place in the world as far as I’m concerned, and the varied terrain has given us a huge advantage over others of a similar age.

Jonathan pipping his brother Alistair to claim victory in the World Triathlon Series in Hamburg 2013 and the surrounding countryside. We’ve their manager so on a Wednesday night he says. ‘It was a real true test of a Champion’), Jonathan is now gearing up got a cottage in Coverdale so weekends I try and get down and pass on a bit of triathlon course with a tight swim course, for this year’s Commonwealth Games up there were about being outside and knowledge.’ He grins as he adds ‘They are decent hill on the bike leg and a fast run; in Glasgow – and, after that, the 2016 exploring….and Alistair getting us lost. not going to appreciate me saying that.’ but my all-time favourite sporting venue Olympics in Rio. He’s looking forward Yorkshire is the best place in the world as has to be Hyde Park during the 2012 to the thrill of a new experience at the far as I’m concerned, and the varied terrain Luckily his schedule doesn't always stop Olympics. The support we received was Commonwealth Games (there was no has given us a huge advantage over others Jonathan getting to watch his favourite mind blowing. I unfortunately received triathlon in the 2010 Delhi event) but of a similar age. When we were young, team, the Leeds Rhinos, in action at West a 15 second penalty for getting on my when it comes to the Olympics there are our training was about exploring different Yorkshire’s Headingley Stadium. ‘I love bike two inches early in the transition no two ways about it; he wants gold. routes, and places to ride to, different cafés going to watch the Rhinos area and the only place to stop at, and there’s still an element of at Headingley when I can,’ I could talk to Alistair ‘It’ll be tough because the gold and silver that today.’ he says. ‘The atmosphere The noise was just about when I should medallists from London will still be racing, is brilliant. I've been lucky incredible so we couldn’t take it [penalties must and there are a couple of others coming But it’s not just good genes and natural enough to meet a few of hear each other. I’ll never be taken on the run but through who fancy their chances. But ability which have given Jonathan his the players and so I know competitors can choose that’s what I want to win, no question.’ edge. He and his brother also train how much it means to forget it.’ on which of the four laps mercilessly, with a routine that sees them them having the crowd to take it] was on the [currently out in paperback], that Alistair It’s a lot of pressure at such a young age, spend around thirty-five hours a week behind them. Rugby League is a tough bridge crossing the Serpentine because coming home with his first ever GB kit but Jonathan is obviously as driven as swimming, cycling and running with their sport and a great sport to watch.’ that was the only place there weren’t any – tracksuit, vest and shorts – made a he is talented, and remains unfazed and squad up in Leeds, as well as constantly spectators. Everywhere else they were massive impression on me and I thought methodical. ‘Some of the best advice I’ve making sure they’re stocked up on calories With so much to do, he doesn’t often four or five deep and the noise was just firstly, this is achievable if my brother can been given is “do your best”,’ he says. ‘In and getting a good balance of nutrients get much time to explore the incredible incredible so we couldn’t hear each other. do it, and secondly, this is what I want most sports, you can’t control what the from fruit, vegetables and lean meats. ‘It’s international locations to which his sport I’ll never forget it.’ to achieve. It’s been a goal from a very opposition are going to do, so if you can go full on,’ he admits ‘but that’s what I need frequently takes him (he’s already been young age and it’s a brilliant feeling.’ to sleep at night whether you have won or to do to be one of the best in the world.’ to Abu Dhabi, Auckland, Cape Town and It’s a demanding schedule and a full-time not and say that you have done your best, Yokohama this season). Nevertheless, job, but it’s evident in everything Jonathan Having spent the first part of the then that’s all you can do.’ Clearly this ‘It makes it hard to do too much socialising several of the global sporting venues at says that he considers every moment of it season competing around the world advice has already served him well and, in the evening because I’m up early in the which he’s competed seem to have made a worthwhile. ‘To be selected to represent (‘I’ve probably done a bit too much with two of the biggest championships of morning for swimming,’ he says ‘but my lasting impression all of their own. your country is a massive honour,’ he says. travelling,’ he admits ‘but that’s what his career on the horizon – who knows? It mate started up a five-a-side team locally, ‘The race in Madrid, sadly no longer on the ‘It’s something that I acknowledged in our you have to do to race the ITU circuit might just be enough to finally get him the Bramhope Deers, and I’m officially circuit, was always one of my favourites,’ book; SWIM, BIKE, RUN: Our triathlon story and be in with a chance of being World that Olympic gold.

6 • PRESTIGE • SUMMER 2014 Summer 2014 • PRESTIGE • 7 create & innovate create & innovate

Wan Mak, Sodexo's Head of Nutrition and Dietetics. More about FreeFrom

Being Freefrom food - food free of gluten, wheat, dairy, soya, nuts and other allergens - has become allergen seriously big business in the retail sector with the market set to grow to over half a billion pounds in the next three years. The rapidly growing number of aware those who either need or choose to eat 'Freefrom' have long complained that, while good Sodexo is in an industry-leading position gearing up Freefrom food is now relatively easy to find in the retail sector, towards 13 December when strict new regulations on to foodservice providers by the growing Sodexo has supported research conducted eating out 'Freefrom' remains numbers of those either needing, or by Coeliac UK about minimising cross- allergen labelling come into force difficult and frustrating. This choosing, to eat ‘Freefrom’. The awards contamination, and at its annual Salon is partly due to the lack of are being launched to coincide with Culinaire competition held every autumn choice but mainly because so New food labelling regulations will have a of thousands of different product lines the build up to the introduction of FIR. there was a 'gluten-free' category, few people in the food service massive impact on foodservice businesses sourced from a variety of suppliers. Entries began at the end of May with the standards of which continue to be industry understand about food but Sodexo is in a strong position to presentations to the winners taking place exceptional according to Wan. allergies and coeliac disease. implement them. “We have to make sure that we can advise on 19 November at the FoodMatters Live our consumers about any of the 14 Event at ExCel, London. She adds: “We already have training in Michelle Berriedale-Johnson, The new Food Information for Consumers allergens that are contained within our place with modules around founder of the Freefrom Awards. Gluten free cupcakes Regulation (FIR) will, from 13 December, dishes,” said Sodexo’s head of nutrition and The new awards will celebrate allergens linking in with at Salon Culiniare, a As part of its require all businesses in the food industry to dietetics, Wan Mak. “It is a major task for competition for top chefs. not only imaginative and commitment to embrace our operators’ food safety inform consumers of 14 key allergens within everybody in foodservice who is cooking exciting gluten, dairy and manual and we’ve produced the food and drinks they serve and sell, both from scratch.” egg free menu offerings, but the changes, Sodexo posters which can be used packaged and non packaged items. also has procedures that notify them of any good allergen awareness, has also been named onsite to educate both list of allergens However, Sodexo does have a head start in changes suppliers make to food formulation both in the kitchen and front headline sponsor of the employees and customers. Food operators will need to be able to tell the task because, since 2009, it has been that may affect the allergen content of its of house. • cereals containing gluten any consumer at any time which of their collecting nutritional data about products meals. In addition to capturing this data, new FreeFrom Eating “We have developed dishes contain the 14 allergens (see box to from suppliers as an early signatory to allergen specific training is rolled out to all Wan said: “We are delighted Out Awards some sound processes • peanuts (also called the right). the FSA’s calorie labelling initiative. And, staff – crucial in coaching food-handlers to be sponsoring these and procedures across groundnuts) while collecting data about nutritional of what the food allergies are, their legal awards and we hope that it will raise the business which see buyers liaise • nuts, such as almonds, This means, for example, if a chef decides content, Sodexo has also been harvesting obligations and how to cater for customers awareness of the importance of providing closely with the dietitians to ensure any hazelnuts, walnuts, Brazil nuts, to tweak a recipe for, say, spaghetti data about any allergens contained in with these needs. Wan Mak adds, “The information for people with allergies.” new products are tracked and allergen cashews, pecans, pistachios bolognese, and adds Worcestershire sauce, those products. key change is that staff are not allowed to information reviewed. and macadamia nuts the rest of the team will need to know as say that they don’t know (what allergens Antony Worrall Thompson, patron Worcestershire sauce contains fish, which This information is captured within Sodexo’s are contained in dishes) and that they are of the awards, said: “The success of “We are encouraging our chefs to create • fish is an allergen . company-wide recipe management system aware of what the 14 allergens are.”. retail Freefrom products illustrates dishes that are free from allergens, with our – it’s vital this is kept up to date to ensure how important Freefrom options are. training for employees really pushing the • shellfish For a business delivering about one accurate allergen information. Therefore, As part of its commitment to embrace The Freefrom Awards are an exciting message that communication needs to be • molluscs million meals daily and operating in 2,300 assuming recipes are followed to the letter, the changes, Sodexo has also been named opportunity for this section of consumers. very tight to ensure everyone understands locations, the new regulations present calorific content as well as any allergens headline sponsor of the new Freefrom They will set a bar and encourage the the impact of any small changes while • sesame seeds a major task. Sodexo uses ingredients that might be in the dishes or products can Eating Out Awards, designed to raise pursuit of excellence across the industry.” maintaining a creative approach to cater • eggs and pre-prepared food involving tens be accurately advised to customers. Sodexo awareness of the opportunities offered As well as its support for the awards, for those with food allergies.” • milk

• soya Oysters Bread made with cereals containing gluten • celery and celeriac • lupins

• mustard

• sulphur dioxide and sulphites at levels above 10mg/kg or 10mg/litre expressed as S02

Gluten free brownies Fish platter Shellfish platter

8 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 9 Art Antiques ART ANTIQUES

Assorted handmade Scotch eggs

Sarah, Duchess of York, addresses the guests

collecting is childsplay: Tomato and lemon thyme consommé served in teacups

contribution. “They are amazing,” she said. “The canapés were just ingeniously pulled In the last few hours before the guests art antiques london “The tasting was the best tasting I’ve ever together,” she said. “I loved the creativity arrived, there was the expected hive of had - and I’ve had many. The detail that of those. activity behind the scenes to ensure went into the menu was exceptional.” everything was just as it should be. A celebration of Victorian childhood was at the heart of a royal “I loved the way they approached our Children in Crisis director of fundraising, suggestions. They even went to town in With the late afternoon sun reflecting off gala charity evening but it was a 21st century princess who Jessica Dallyn, added: “We worked with building a special trug to put the crudités in.” the nearby gold statue of Queen Victoria’s stole the show at Art Antiques London Princess Eugenie to pass the ideas on to beloved husband Albert, the waiting and the Sodexo Prestige team for what you “I loved the drama of the starter; the main bar staff were detailed to arrange all the It was billed as a Party in the Park In a message on the charity’s website, all in savoury cones such as spinach might call a posh nursery tea. course and vegetarian option were delicious; chairs around the 23 round tables clad in and Sodexo Prestige ensured guests Eugenie said: “The night promises to be pesto. And the ‘chocolate flake’? It was and the pudding was just so colourful, fun pink, green and blue cloths. supporting the charity Children in Crisis one of intrigue and excitement, taking you actually pumpernickel. and brilliant and really engaged with the had a night to remember. on a journey back in time to remember childhood feeling we tried to create.” Each table bore the name of popular childhood your childhood.” Ben explained: “The ice cream cone was games or toy including: Stilts, Marbles, Jacks, The hottest ticket in town on 10 June saw an obvious link to childhood but we Jessica was also very grateful to Sodexo Rag Dolls, Diablo, Quoits and Hula Hoop and hundreds of distinguished guests visit For event manager James Stallabrass wanted to do things which weren’t quite Prestige for donating an ‘at home catered the glassware, specially sourced by James, the Art Antiques London fair to enjoy a and executive chef Ben Dutson, it was a what they seemed. dinner party for eight’ as a prize in the reflected the historic theme. Champagne and canapés reception, which new and fun challenge to match the food auction. This included a five course was followed by a five-course dinner for served with the evening’s theme. “We have served goats’ cheese cones in meal designed around our Parade Ring Vintage crockery from Classic Crockery, upwards of 240 guests. the past so we followed the same idea Restaurant menu during Royal Ascot of Sunbury, added a much-appreciated So, while talented young performers through with other flavours for this 2014, prepared by none other than award authentic touch. A tomato and lemon thyme The venue was a temporary, purpose-built enchanted with song and dance routines, fabulous evening.” winning chef Steve Golding. consommé was served in their teacups as pavilion in Kensington Gardens, opposite including renditions from Oliver! and Les part of the ‘late breakfast’ starter. the Royal Albert Hall and alongside the Miserables, watching guests enjoyed Eugenie herself had joined the Children in On the evening itself, while Princess imposing Albert Memorial. Victorianesque canapés in the style of mini Crisis management team at a pre-event Eugenie in white and her mother in black “Sometimes a client would resist mismatched 99 cones and an assortment of handmade food tasting and the attractive theme took centre stage, the lenses of the national crockery but because it is quaint it works in HRH Princess Eugenie of York, who co- Scotch eggs. James and Ben created was a huge newspaper photographers also captured this situation,” Ben Dutson pointed out. chaired the organisation of the fund- success, pleasing the royal crowd. someone else with royal connections. The With 30 minutes to ‘doors opening’, and raising event, was there alongside her The selection included truffled goats' London Evening Standard reported that needing to arrange service from two different mother, Sarah, Duchess of York, who cheese, Coronation chicken mousse, hot Gala co-ordinator Laura Brett couldn’t Cressida Bonas, the former girlfriend of ends of the pavilion, James took one group founded Children in Crisis in 1993. smoked salmon and smoked duck parfait speak highly enough of Sodexo Prestige's Prince Harry was also in attendance. of waiters and waitresses to be briefed and

10 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 11 ART ANTIQUES Art Antiques

Jelly and ice- cream, summer berries style

colleague Tim Furnival the other. “Ben Dutson has had a chance to express it’s very on trend. There are lots of pop-up his culinary skills within the menus. We restaurants in and around London at the Staff were informed there would be royalty were asked to put some fun into it and moment. A lot of chefs are doing it. It’s a amongst the evening’s distinguished guests we’ve done that with the good idea.” and for those responsible for pouring the late breakfast and fun It doesn’t faze us and it’s Champagne they were reminded to take great things like the jelly and very on trend. There are lots The 1851 Restaurant care of the expensive vintage glassware. ice cream”. where the gala evening Twenty minutes before reception the corks of pop-up restaurants in was staged opened to were being popped on the Champagne and “Working in this splendid and around London at the the public each day in the food prep area chefs were piping in pavilion demonstrates that between noon and 4pm the savoury fillings for the canapé cones. we are quite comfortable moment. A lot of chefs are for fine dining on a par operating pop-up doing it. It’s a good idea. with the capital’s top Helping with one of the Champagne restaurants. We have lots restaurants. stations was events director Alex of experience in running fine dining pop-up Beaumont, who said: “We are very excited restaurant at events like the Chelsea Flower Traditional afternoon teas were served to be doing a new event. It’s good to work Show and The Open Championship but the between 4pm and 5.30pm. Some evening in central London and The Haughton’s are restaurant at Art Antiques London will run for banquets were also laid on for specific brilliant clients to work with. longer at 10 days.” societies, for example a Collectors' Dinner for collectors, curators and dealers. “With set-up of our bar services at Live on the Waterfront in Liverpool starting at the Sodexo Prestige was also operating an same time and running over the weekend 1851 Café serving Aspretto coffee, pastries it has been an extremely busy time for and sandwiches to the public. The seating our team. Royal Ascot also begins on the area had a lovely view over the park and Tuesday which overlaps with Art Antiques included an outdoor terrace area to enjoy for a few days. We are very fortunate that the summer days in style. we have such a strong team with vast experience to cover multiple events on a James Stallabrass added: “It’s been fun to scale like this.” bring it all together and good to have a bit Ben Dutson added: “It doesn’t faze us and of a free rein to express ourselves.”

CHARITY FOCUS

Children in Crisis (www.childrenincrisis.org) was established by the Duchess of York in 1993 to give children in some of the world’s poorest countries the education they need to help transform their lives.

Its mission declares: “Where resources are few, where education is needed to heal the nation, and where it is too remote for others, our aim is to support children to read, write, think, pursue their life goals and contribute positively to their communities.”

12 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 13

events events

Great British events take a lot of work. We go behind the scenes Crunching the Numbers to find out how

The Open Championship: Henley Royal RHS Chelsea Flower Show: RHS Chelsea Flower Show : Royal Liverpool Regatta Gala Preview Evening Show Week

We expect to serve in excess of To run a show week 120,000 We will serve over it takes... pints of 10,000 Stella Artois portions of 17 54 fish and chips Sodexo Managers Central Team

We aim to serve 65 Chefs 8,000 We need to transport all the food and supplies by boat to Temple Open Burgers at Island including 12 staff. 555 Royal Liverpool staff each day The journey is from Fawley Meadows at 45,000 for Chelsea the finish of the Regatta course, Flower Show Canapés served in two hours which is a precise journey of 1 mile, 550 yards. 419 Front of House Staff 33 96 To run Sodexo Managers The Open Central 10 days Team Championship to set up Chelsea with 45 staff it takes: Food and drink is plentiful at chelsea 83 Construction of the Regatta Chefs course and tentage begins in The Chefs and April, and is not dismantled Seafood platters Logistics Team start 940 until the middle of August. Cakes, pastries, staff each day 2,705 muffins and work at 4am on 728 cookies Championship days to Front of make sure all food and House Staff Soft drinks 26,363 And water drink is on site before the Open tees off at 16,546 6.15am Temple Island is owned by the Regatta on a FOOD IN FIGURES We expect 15,000 200,000 Glasses of champagne served in two hours Glasses of spectators to visit Royal Liverpool for 999 Laurent-Perrier Salads this year’s Open Championship year lease, for which champagne they pay two eggs a 4,858 8,743 Sandwiches, year in rent. Baguettes and Bloomers 13,645

14 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 15 EAT THE SEASON EAT THE SEASON EAT THE SEASON: SUMMER

If variety is the spice of life, events executive chef Ben Dutson is to be envied for the food delights he is working with for three huge but massively different events this summer season

The 175th anniversary of Henley Royal Thames in leafy Oxfordshire. One of the or the stunning private sourced from Regatta has given Ben the chance to devise highlights of the summer sporting calendar oasis of Temple Island from Oxfordshire. food choices which are ‘quintessentially and social season, the world’s most famous which 40 guests can enjoy Our overriding British’ to give a respectful nod towards the regatta attracts thousands of visitors elevated views of the start. theme this year sort of fare they would have been enjoying over five days to watch more than 200 is ‘quintessentially when the event began in Victorian times. international standard rowing races, some Ben said: “I like Henley a lot because British’ and there will be a featuring recently-decorated Olympians. the clientele are friendly and keen to lot of focus on strawberries, There’s also been a Victorian theme to Alongside the rowing, spectators can take have fun on the river. We provide different for example.” take into account at Art Antiques London, in the ambience of the facilities within the levels of hospitality, from relatively simple a new event for Sodexo Prestige, where a enclosures and Sodexo Prestige, as the buffets up to high-end restaurants. Ben continued: “One of the main Royal Gala evening requiring some novelty official hospitality provider, offers a range challenges is getting people, food and food items gave Ben lots of creative fun. of exclusive hospitality packages from the “We’ve created a real treat for this special equipment across the river to Temple picturesque banks of Fawley Meadows celebratory year; a dessert based around Island, a mile and a half downstream of Meanwhile The Open Championship, this Pimm's featuring summer berries, Pimm's Henley, on a rickety old rowing boat. year taking place on the links at Royal creme sorbet and cucumber gel. It’s all Liverpool, Hoylake has given Ben the Ben’s career highlight so far was about the tastes of summer. “The chef has to stay there all day long opportunity to source shellfish from the running the Prestige Pavilion at the until the boat comes back so he has to be nearby coast and come up with a new London 2012 Olympic Games– the “Our menus will also include lots of baby very organised; there’s no going back for Gallery twist on an old favourite – the burger. vegetables, like carrots and turnips, and a something he might have forgotten! It’s Restaurant, chutes: we’re But let’s start on the banks of the River official fine dining hospitality venue lot of early summer asparagus, which we’ve worth it though, because it is on one of the The 1860 delivering a most beautiful reaches of the River Thames.” Club and The gourmet burger Champion’s Club. from grill to bun From Oxfordshire Ben and his team head to in 10 seconds. We’re the north-west and the return to the Royal “We’re going to be sure people won’t mind Liverpool Golf Club, also known as Hoylake, of offering locally caught paying a little bit more for a The Open Championship. The Open was last shellfish, making use of Scouse quality product.” at the second-oldest seaside golf course in honey and featuring meat from England in 2006 and while many spectators Cumbrian charcuterie experts As Prestige magazine went to will be curious to see if Tiger Woods can Woodall’s in a starter ”, said Ben. press, the curtain was coming down repeat his winning performance of that year, on Art Antiques London where Sodexo Sodexo Prestige will be tickling tastebuds “Our speciality is going to be The Open Prestige provided fine dining experiences at the heart of the action in fine dining Burger. It’s a premium event and we’ve for visiting collectors and the general restaurants and public catering outlets. created a premium burger that will be public as well as at a charity Royal Gala made fresh on site. evening to raise funds for Children in Crisis. In a tented village close to the 16th hole, Sodexo Prestige will be operating different “There’s not going to be any of these factory The gala evening had a Victorian theme and hospitality styles in the Premier Suites, The production line style burgers stacking up in gave Ben the opportunity for creativity in

16 • PRESTIGE • SUMMER 2014 Summer 2014 • PRESTIGE • 17 eat the season

Cured to perfection the kitchen, with canapés in the style of mini business, and three years later became a-day kitchen.More recently Ben has In his pursuit of quintessentially English 99 cones which were actually truffled goats' executive chef of the entire events business. continued to add to his accolades, being food, executive chef Ben Dutson has turned cheese, Coronation chicken mousse, hot named among the Acorn Award winners to one of the best producers of British smoked salmon and smoked duck parfait. Ben began his culinary career after for 2014 as one of the country’s best leaving school in Haywards Heath, West culinary talents under the age of 30, while charcuterie, Woodall’s To round it off there was a jelly and Sussex, as an apprentice chef/demi chef also winning the prestigious Craft Guild of ice cream dessert which was actually at Stanhill Court Hotel, a Michelin starred, Chefs Banqueting & Event Chef Award. Woodall’s range is truly authentic of products for villagers to enjoy. The from the continent - salamis and air- packed with summer berries, elderflower 3 AA rosette country house hotel near British charcuterie using British pork, meat she produced would sustain local dried hams. jelly, lemon verbena ice cream and wild Gatwick Airport. When he’s not working, Ben is a keen British recipes and British curing and families through the long winter months. strawberry sorbet, garnished with ‘tastes football fan and enjoys cycling and drying skills. “Producing charcuterie is often thought of the fairground’ – popping candy, He moved on to become chef de partie/ swimming. His favourite food? “I love At the beginning of the winter the hams, of as a continental tradition” says freeze dried strawberries, marshmallows, sous chef at The Swan Inn, Chiddingfold, Jersey Royals, but they’re only in season For eight generations the Woodall sausages and bacon would be cooked Master Curer, Colin Woodall, himself strawberry twirl and candy floss. a fine dining country pub/restaurant and for such a short time. British seafood is family has been innovating using from fresh and eaten. an eighth generation Woodall, who has after a two-year stint there fantastic, particularly in Cornwall. traditional methods. It all began in maintained the family's traditional All of this activity came fresh on the heels became sous chef at A shellfish platter fresh from 1828 at the family-run butchers in the Through the winter the meat would dry recipes and curing skills. “However of Ben getting married in early May to The Castle, Outwood, the coastal waters....washed Lake District. out where it was hung in the farmhouses in Britain, this method of preserving fiancéeA lina, but a honeymoon was put on in Surrey, running down with a nice glass and would be dried and ready to eat by meat was widespread until the 1900s. hold because of the programme of events a 100-covers- of Sauvignon.” From her village shop in Waberthwaite, the end of the season. The air drying That it became less popular is due, to he was embarking on throughout May, Hannah Woodall used her farmhouse process produced products that we the Industrial Revolution and rapid June and July. butchery and curing skills to offer a range now more closely associate with meats urbanisation, which resulted in the loss of many traditional, rural culinary Ben’s career highlight so far was running skills, that we now, as a nation, are the Prestige Pavilion at the London 2012 trying to revive”. Olympic Games – the official hospitality venue. Today, Woodall's products represent the very best in British charcuterie: “We did a 24-hour shift at the opening carefully selected and butchered cuts ceremony where we served eight of British meat. “Woodall’s is not a take courses for 3,000 covers across six on continental charcuterie” continues restaurants,” he recalled. “That Colin “It is truly British, born of a was pretty intense.” distinguished heritage that is as rich in producing cured meats, with their own Ben joined Sodexo Prestige distinctive styles and flavour profiles, in 2008 as a sous chef as exists elsewhere in Europe. on the River Thames cruise vessels “All our air-dried hams and salamis are Bateaux London signature products, which reflect our and after just family heritage; almost two centuries nine months was of working to produce the finest British promoted to head chef. charcuterie. Our hams are salted by hand with each ham leg being In 2010 he was promoted massaged before it is cut, and then internally to be head chef eventually hung for at least six months of Sodexo’s major events to achieve perfection.”

18 • PRESTIGE • SUMMER 2014 Summer 2014 • PRESTIGE • 19 Stadia Stadia

Clockwise: Piglet's pork and chorizo pies as served at the AMEX Community Stadium, Brighton, The award winning 'Magpie' at St James Park, Tiny toad in't hole as served at John Smith's Stadium, Huddersfield Fuelling the Fans

Whether you’re a rugby buff, a football fan or a Cricket addict, you’ll know that screaming support from the stands works up quite an appetite. So just how do the major stadia make sure their crowds aren't running on empty?

Sporting rivalry has been in existence exactly when they first went on sale, perfect team mates and for those who as long as games have been played, they’ve been feeding football fans for at don’t have to worry about running around regardless of whether they involve a bat least a century. a pitch for 90 minutes or so, it’s the perfect or a ball, a racquet or a stick. opportunity to indulge in some great food. It’s not just in this country that sport That fierce support for a particular team and food go hand in hand. While the Sodexo Prestige has a long relationship pitches fans against each other but it British might like with sporting venues together to doesn’t matter how intense that sense a pie and a pint, in and works with some decide which of competition is, there’s one area where Brazil “sanduiche It doesn’t matter how intense of the best in the offering would bear the fans are all in agreement – watching a de calabresa” – that sense of competition is, country and while important title of the “Magpie” used for corporate game of sport is hungry and thirsty work. pepperoni sandwiches there’s one area where fans are it’s safe to say the – a nod towards the team’s nickname and hospitality has grown – are the order of the company upholds which was voted the North East Pie of the because of the change in the Food at sporting events has a long history day, while in Spain all in agreement – watching a the finest traditions Year in a BBC radio tasting and vote. experience. often stretching back to the first recorded no game is complete game of sport is hungry when it comes to days of the beautiful game. Bovril, the without a handful of and thirsty work sporting venue food, The results keep them happy on the At Newcastle United, which also doubles as staple of football matches, has been sunflower seeds. there’s also a wider terraces while inside the venue there are one of the largest conference and events served at grounds around the UK since choice and a more options available for those who want to facilities in the North East, stadium food 1909 and still remains as popular today – In Germany bratwurst, washed down with sophisticated offering for those who want enjoy the game – but in warmer and more has developed over the years to cater for as much for its ability to keep your hands a pint of beer, is what sporting fans like to to take it. comfortable surroundings. the needs and demands of a discerning warm on a freezing day as for its qualities tuck into; while in Italy you’ll be offered client base. as a savoury drink. “pizza de cancha”– pitch pizza – which It is, of course, important to take notice With the transformation of football matches comes without cheese. of what the fans want – which is why at since those dark days of the 80s and 90s It’s a similar story in Yorkshire where It’s the same with that perennial favourite, Despite the obvious cultural differences, Newcastle United a pie tasting team, when games often experienced unsavoury Sodexo Prestige operates at two major the pie. Although nobody can pinpoint the fact remains that food and sport are including a group of supporters, was put incidents, the rise in sports venues being venues; The John Smith’s Stadium (home

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FutureChef 2014 Winner Anna Carmichael with American Express Community Stadium, Brighton and Hove Albion, Brighton Executive Chef Gareth Billington at Goodison Park

to Huddersfield Town FC and Huddersfield become just as renowned for his mentoring Stadium Events Giants) and Headingley Carnegie Stadium of the next generation of chefs, who get and Hospitality in Leeds, which operates under the banner to learn their craft against the backdrop Awards 2014: of the Headingley Experience. of the hallowed turf. He recently guided Goodison Park, Everton FC, Liverpool Anna Carmichael on to win the Springboard Always on the menu are stovies which, to Of course whatever you eat, you always The Leeds site is home to two sporting FutureChef competition. As part of her prize uninitiated “Sassenachs”, are a potato hash need something to wash it down with. Smoked haddock Tart Gold – Match Day Hospitality grounds covering three sports; rugby league, package she will now spend a day behind kind of dish combining potato, onion and While Scottish licensing laws restricts the with poached egg for medium stadia: Brighton & rugby union and cricket and has the only the scenes with the Sodexo catering team diced beef which are served with oatcakes, sale of alcohol at football stadia, no such Hove Albion, AMEX stadium conference and events suite in the world at Royal Ascot. beetroot and a good dollop of brown sauce. rules exist in England which has paved the Gold – Director’s Choice (voted which overlooks two international pitches. Here regional variations also stretch to the way for the introduction of local ales. for by visiting football club Anna wowed judges with a menu of pistachio pies as well, where fans can enjoy a Haggis directors): Brighton & Hove At the John Smith’s Stadium, one of Sodexo and mint pulled lamb, pan-seared lamb, and Tattie offering comprising a pie shell Headingley offers Black Sheep Yorkshire Albion, AMEX stadium Prestige’s newest contracts, the menus are shallot puree, butternut squash fondant, filled with the Scottish delicacy and topped Ale, which during rugby matches has the labelled “no nonsense” - reflecting the kind sautéed spinach and turned potatoes with with potato. At Hampden Park, the home of option to be sold in two pint pots, while Gold – Match Day Hospitality of stoicism for which Yorkshire is renowned. a rosemary jus, followed by warm chocolate Scottish football, reflecting regional dishes Harvey’s Sussex Ale also goes down well at for large stadia: Newcastle and raspberry fondant with is always an important consideration. The Brighton and Hove Albion. United, St James’ Park There’s a concentration raspberry syllabub and chefs constantly rise to the challenges put on products with regional 'Fans at the stadia like to chocolate chip cookies. before them. As you would expect, down at Headingley Gold – Future Star Award: provenance– Swaledale pork feel that the food on offer and Huddersfield they are not averse to the Elisha Lindsay, Newcastle and leek sausages, meat pie Goodison Park also, Down on the South Coast and at the AMEX odd cup of “Yorkshire Tea” which goes down United, St James’ Park reflects the local community made with Yorkshire beef unsurprisingly, has taken stadium, home to Brighton and Hove well with both home and visiting fans. Gold – Conference and Events and tiny toad in't hole to and local fare.'. a Liverpool classic and Albion, regional favourites once again find Sales and Marketing Award: name but a few. come up with an offering a place on the menu. “For us it doesn’t matter which ground you Hampden Park that’s extremely popular with Everton fans attend, it’s all about giving the fans a great “It’s important to us to have local - the Scouse pie. It also happens to be the home of the experience,” said Colin. “And that’s from the Silver – Media Choice Award provenance,” said Colin Perkins, account undisputed top pie in the football league, right product prepared well, the right number (voted for by journalists): director for North and Stadia, for Sodexo Colin Perkins believes the food experience produced for the club by local company of staff, to the right number of kiosks ensuring Brighton & Hove Albion, Prestige Venues and Events. “Aside from us is a massive part of going to any sporting Piglets Pies whose offerings include mouth high speed of service to the fans. AMEX stadium taking into consideration important factors occasion. “Ultimately you have a captive - watering steak and ale, chicken, gammon Silver – Conference and Events such as our carbon footprint and food miles. audience and although at a football match and leek and even a vegetable tagine pie. “It’s about them being able to use their Sales and Marketing Award: the game only lasts 90 minutes, fans are limited breaks to take advantage of the Newcastle United, St James’ Park “Fans at the stadia like to feel that the food likely to be in the ground for up to three Chefs use Sussex reared lamb and pork and catering offering in a way that ensures on offer – while relatively standard in style – hours. “It’s the same at cricket and rugby – locally sourced goats' cheese and asparagus they don’t miss one minute of the Silver – Future Star Award: Apple strudel with toffee apple pudding reflects the local community and local fare.” depending on the game fans could be there to add a real local flavour to their menus. sporting action.”. Vinnie Shields, Everton, and apple and sultana cream all day so food is an integral part of the Goodison Park. Across the country at Everton FC, Sodexo experience, quite apart from the fact that it’s Silver – The Big One, Overall Prestige also makes its mark in the kitchens an important income stream for the club.” Fillet of Venison with white truffle mousse Duo of white and dark chocolate Match Day Hospitality: of Goodison Park. Under the control of award- and wild foraged mushrooms Newcastle United, St James’ Park winning executive chef Gareth Billington, It’s the same story if you head up country match days have become as equally well towards Scotland, where a passion for food Bronze – Match Day known for the fine dining experience as for and sport can be found in equal measure. Hospitality for large stadia: what’s happening out on the pitch. Everton, Goodison Park. At Aberdeen FC adding a little local flavour As well as heading up the kitchen Gareth has into the mix is definitely the order of the day.

22 • PRESTIGE • SUMMER 2014 SUMMER 2014 • PRESTIGE • 23 Headingley Headingley

HOWZAT – AS HEADINGLEY BATS FOR WAITROSE IT’S not just maidens who are bowled over by the superb catering at Headingley. Now, executive chef Stefan Butler has caught the eye of none other than top supermarket chain Waitrose

WHEN it comes to sports stadia, the however, it’s shining not on its famous Headingley Carnegie Stadium, Leeds, pitches but on its chef. Under the watchful has one unique advantage – it is the only eye of the judges stadium in the country to boast not one, Fittingly, all the catering at Headingley is but two, international sports grounds. overseen by Yorkshireman Stefan Butler who, in 11 years at the venue, has worked Home to both the Leeds Rhinos rugby his way through the ranks to the position team and the prestigious Yorkshire County of executive chef. Cricket Club, it is no wonder that the stadium holds a very special place in the During that time his dishes have not only hearts of Yorkshire men and women and of sustained match day fans but impressed sports fans the world over. guests at a vast array of weddings and corporate events – and now one dish in Now, the spotlight has fallen on the particular is set to impress a far greater stadium once again – only this time, audience.

‘Mackerel and summer go hand in hand. This is one Thirty-four-year-old of my favourite dishes on the menu at Headingley’ STEFAN BUTLER, EXECUTIVE CHEF, HEADINGLEY CRICKET GROUND Stefan is one of just 10 2 0 14 The flavour of mackerel goes superbly with the freshness of lemon WaitroseRecipe and coriander – served with rocket and raspberries, it’s the ultimate chefs from around the summer salad. Mackerel is also full of healthy essential oils. Stefan's zesty Zesty mackerel fillets country who has been mackerel fillets Serves 4 as a light lunch prepare 15 mins | cook 10 mins asked to create a recipe with raspberry & rocket salad 20g butter Heat the butter in a frying pan, add the onion and fry for for supermarket giant Trent Bridge and the SWALEC Stadium were Not only that, but food lovers can also it’s the perfect summer salad.” 1 small onion, finely chopped 1 4-5 minutes until softened. Remove from the heat and stir in 50g fresh breadcrumbs the breadcrumbs, coriander seeds, grated lemon zest and 1 tbsp coriander seeds, sweet chilli sauce. Waitrose, which is the invited to the Waitrose Cookery School in vote for it in an online competition, with crushed Grated zest and 2 Preheat the grill to medium. Press the breadcrumb mixture over official England Cricket London for the Waitrose Cricket Cook Off. the chance to win a variety of cricket “I was astounded by the quality of juice 1 lemon the flesh side of the mackerel fillets then grill for 4 minutes until 1 tbsp sweet chilli sauce golden and cooked through. Team sponsor. related prizes. dishes served up by the 10 chefs taking 4 fresh or frozen mackerel Meanwhile, make the salad dressing by whisking together the fillets, thawed if frozen 3 olive oil and lemon juice in a small bowl. 1 tbsp olive oil Each had to create an inspirational recipe part in the Waitrose Cricket Cook Off,” Serve the mackerel fillets garnished with rocket leaves, raspberries 140g bag wild rocket 4 and the lemon oil dressing. 185g pack raspberries In a bid to find the best under the watchful eye of 2010 MasterChef “It’s been a huge honour to be asked to said Dhruv Baker.

Nutrition 1722kJ/413kcals/28.2g fat/7.3g saturated fat/13.6g carbohydrate/ food at the 10 international winner Dhruv Baker; Gordon McDermott, produce a recipe for Waitrose,” said Stefan 7.6g sugars/2.6g fibre/26.3g protein/0.6g salt per serving venues hosting England executive chef at the Waitrose Cookery “and it’s great to think that people all “There is no doubt that these chefs serve

We’d love to see how you cricket matches this School and former England cricketer and across the country can access my recipe up some of the finest food in cricket and got on with this recipe. Tweet us a picture of yourself enjoying the dish while watching summer, Stefan and chefs ECB Selector, Angus Fraser. and create it themselves at home. anyone lucky enough to be at one of the the cricket using @waitrose from Lord’s, the Kia Oval, grounds this summer and taste them To try out Stefan’s Find more cricket-inspired recipes, read England team interviews and keep up with all the the Ageas Bowl, Emirates Stefan’s dish of Zesty mackerel fillets with “This is one of my favourite dishes and it will enjoy some inspirational recipes and recipe and vote for it in international cricket action this summer at waitrose.com/cricket Old Trafford, Emirates raspberry and rocket salad proved so popular really sums up Summer for me. The sweet cooking of the highest standard. the on-line competition,

Some products are available only in larger branches. Subject to availability. Excludes Little Waitrose and concessions. Waitrose Limited, Bracknell, Berkshire, RG12 8YA. Find great offers in branch and at waitrose.com Durham International that it will now be featured on a recipe card tartness of the berries complements the visit waitrose.com/ Cricket Ground, Bristol available to shoppers in West Yorkshire mackerel perfectly and, combined with “I look forward to seeing which of the dishes cricket at http://bit.ly/ From the Executive Chef at Headingley Cricket Ground, Leeds Summer 2014 County Ground, Edgbaston, Waitrose branches throughout the Summer. the crispness of the lemon and coriander, is deemed to be the winner by the public.” CricketCookOff.

24 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 25 Chelsea flower show Chelsea flower show

Down to the Very Last Details

The RHS Chelsea Flower Show is an annual highlight on the international dinners and the public throughout the week summer calendar, but with so many events to host and guests to of the show but Monday evening is the major Afternoon tea in Chelsea Pensioner Major the Champagne focus of activity with prestigious figures Adrian Coles MBE cater for, it’s truly an exercise in meticulous planning and Seafood from the capital’s financial institutions and Lounge industry leaders enjoying Champagne and As the sun began to go down on what had Behind the scenes moments before, the guests only during the day; a time canapés ahead of formal dinners. been a gloriously warm afternoon on 19 Sodexo Prestige team preparing to serve when celebrities take a stroll around the May, the gates to the grounds of the Royal all this bubbly were being maneuvered into displays together with the world’s press The evening is the culmination of months Hospital Chelsea were ceremoniously place alongside the red welcome carpet, and TV crews, eagerly reporting on the of planning and six hours ahead of the opened. It was time once again for the events director Alex medal hopefuls and service period, events director Alex great opening highlight of the social Beaumont lining Her Majesty the Queen is eyeing the amazing Beaumont and senior event manager Tim season: gala preview evening at the RHS up the waiting staff show gardens on Furnival address the 50 managers who Chelsea Flower Show. in their alternate escorted around the show by ‘Main Avenue’. will direct front-line staff. They come from black and white RHS director-general Sue Biggs Late afternoon, Her other parts of the Prestige portfolio: Ascot With distinguished guests inching their uniforms on one and, shortly after her departure, Majesty the Queen Racecourse, Knebworth House, Everton FC, way into the temporary Great Pavilion side and, on the is escorted around United Airlines and in-house purchasing, and dozens of jeroboams of Laurent- other, Champagne thousands descend on the charity the show by RHS and Alex is delighted to welcome them and Perrier uncorked, it wasn’t long before station manager gala preview evening. director-general Sue share the news that Sodexo has won a two- 5,100 palms were clasping flutes of Ian Simpson urging: Biggs and, shortly year extension to the Chelsea contract. Champagne to mark the start of the ‘Let’s see your smiling faces.’ after her departure, thousands descend on 101st staging of this quintessentially the charity gala preview evening. There are seven bars within the 10-acre English event on the north bank of the The Monday of the RHS Chelsea Flower showground and a total of 34 companies River Thames. Show is always a bit special. It’s invited- Sodexo Prestige caters for both private have exclusive individual meeting points

26 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 27 Chelsea flower show Chelsea flower show

in various locations across the site, from are provided to enable staff to prod any which the Sodexo staff will serve their guests canapés dislodged in transit back into In the nearby Ranelagh Champagne (or Orchard Press non-alcoholic place on the platters, and how porters have Restaurant it’s a hive of activity: mocktails) and canapés. Depending on the been allocated to assist with getting all the size of group to be served, they have one, equipment into place from three lorries bags of cutlery are being unpacked, two, three or even four six- strategically located around green napkins folded and foot trestle tables, each to be the site. placed on the matching dressed with a pale green fitted ‘It’s such an cloth. Everyone has detailed amazing event to For Debbie McGhee there’s tablecloths and chair stacks briefing notes showing precisely a 3pm afternoon tea to wait to be dismantled where each of the six platters of do,’ he said. ‘I love oversee in the Champagne canapés should be positioned it. It’s a big plus and Seafood Lounge. Debbie on the table, so that every table that I enjoy my has 14 staff lined up to serve the one opportunity in the year when they warmth in the room, he’s looking forward to she said. ‘I have worked at Ascot Racecourse looks identical. Timings for what she describes as a ‘posh meet and talk shop.’ it. ‘It’s such an amazing event to do,’ he said. but I have never been to the Chelsea Flower getting tablecloths in place and job.’ afternoon tea’ to a special ‘I love it. It’s a big plus that I enjoy my job.’ Show before. I’m learning so much.’ warnings to tray-carrying staff group of RHS volunteers – 320 In the nearby Ranelagh Restaurant it’s a to be wary of TV crews’ trailing cables and plant experts from across the UK who are hive of activity: bags of cutlery are being Gala dinners were also taking place in the There were four theatre points in the Great microphone booms follow, together with a brought together here once a year and unpacked, green napkins folded and placed North Ranelagh Restaurant (RHS), Garden Pavilion: in addition to the seafood, there rallying cry: ‘We deliver the best service and treated by the RHS. on the matching tablecloths and chair Terrace Restaurant (M&G), Exhibitors/ was The Chocolate Box, The Bakery and the best hospitality experience we can.’ stacks wait to be dismantled. In the Rock Serpentine Restaurant (KPMG) and Thames Woodall’s Charcuterie who are working Deputy Company Secretary Judith Neville Bank Restaurant, manager Andy Ward - at View Restaurant (PwC). with Sodexo Prestige at a number of events No detail is left to chance as Tim runs explains: ‘They are experts in various his fourth Chelsea Flower Show - is preparing this summer. Woodall’s obviously enjoyed through exactly how the Orchard Press types of plants who advise the RHS and for 346 gala dinner guests. He has 48 staff At Chelsea for the first time, Juliet Kay was the occasion, taking to Twitter to declare: mocktail should be presented (glass three this is our thank you to them for their to serve a three-course meal at 35 tables working on the seafood theatre point in the ‘Fantastic evening. We loved the canapés quarters full of ice), how vinyl gloves contributions throughout the year, and and, aside from a slight concern about the Great Pavilion. ‘It’s a really good experience,’ you made with our British charcuterie.’

28 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 29 prestige venue & events prestige venue & events

The company behind catering and Garden Edinburgh, a taste of Scotland result we have created a new product which hospitality at The Open Championship, seafood banquet and a hydration station will benefit all of those groups. We have Ascot Racecourse, RHS Chelsea Flower featuring local brews. taken what can be a complex process and Show and the Scottish food and drink instead made it incredibly simple to find ‘Oscars’ threw a memorable party of its The evening began with Austin Tilsley, and book a venue for any type of event.” own. Sodexo Prestige, Sodexo’s sports, regional director Sodexo Prestige in leisure and travel division, called on all of Scotland, who introduced an army of This was followed by a speech from Chris its event experience when it launched its renowned Sodexo Prestige chefs, amongst John, managing director Sodexo Prestige new premium service, Prestige Venues & them Stephen Frost, Tom Beauchamp, Ben UK and Ireland, who explained the benefits Events (PV&E), in style during a showpiece Dutson, Ben Harrison and Trevor Garden, the new service aims to offer clients and function at Edinburgh’s historic Assembly responsible for creating the menu for the Rooms on March 27. Some of the biggest evening. He said: “It’s an exciting time for movers and shakers of the events and the company as we launch our new service conferences industry attended and which is eagerly awaited by the sector. helped celebrate the launch of this new What better way to mark the occasion than service including a state of the art website by doing what we do best and organising a (prestigevenuesandevents.sodexo.com) truly memorably event with outstanding and a dedicated Central Enquiry Hub hospitality – only this time to entertain service, which promises to bring new our clients and customers. The company business to a range of renowned venues has enjoyed success across the UK, and we and events across the UK. The Central are determined to continually innovate to A NEW ERA Enquiry Hub provides a ‘one stop shop’ for keep up the momentum. venue finders with a portfolio of over 50 unique and iconic venues across the UK. “The launch of Prestige Venue & Events PRESTIGE VENUES & EVENTS comes after extensive research and The glamorous gathering was designed to consultation with the venues we work illustrate the brand’s ethos and showcase with and the booking agents who are The launch of a new premium offer from Sodexo the expertise of the company. With the the engine room of the sector. Of course Prestige called for a party showing off its spotlight well and truly on food, more we also sought the opinions and input of than two-hundred guests including clients, customers, who simply want to know their venues, cuisine and superb service prospects, customers, trade bodies and conference or event will be a success. As a press contacts were treated to a vast display of culinary talent, the venue Ayrshire ham hock, garden pea puree, shallot and reflecting four main themes and concepts: broad bean salad. Cured Shetland salmon, beetroot a fine dining tasting restaurant, an edible and vodka jelly with horseradish crème fraîche. garden inspired by the Royal Botanic Watercress egg custard, soft boiled quail's egg with a toasted bread soldier

30 • PRESTIGE • Summer 2014 Summer 2014 • PPRESTIGERESTIGE • 31 prestige venue & events prestige venue & events

customers. "It's because of this strong focus on our local teams around the world that we continue to grow as a business. Introducing the Perhaps more importantly, by showcasing Central Enquiry Hub – these talents we've been able to create an a new era for Prestige offer that gives our clients and customers Venues & Events the reassurance that the same highly skilled and engaged teams across the board will help deliver events for any occasion Sodexo Prestige introduces and size, helping the business to grow even Prestige Venues & Events, a new further throughout 2014 and beyond". service that promises to make sourcing and booking the perfect Guests then tucked into an array of dishes possible. We also like to create exciting venue easier. designed by various members of the award- new flavour infusions, constantly pushing The Central Enquiry Hub is now winning craft team, including such creative our skills to new levels to keep our clients live and is ready to take calls delights as savoury goats' cheese ice cream, coming back for more. from event bookers, providing: white truffle and Parmesan popcorn, lobster brioche club sandwich, beetroot macaroons “The launch of Prestige Venues & Events • A first point of contact for the and Parmesan millefeuille. The event also has given us a real chance to showcase entire UK collection gave a nod to Prestige Venues & Events’ the innovation and talent our executive • Easy access online or by phone commitment to using locally sourced and team has to offer. It has also allowed us sustainable produce wherever possible, to build and deliver a new standard in • A streamlined process from serving up Loch Fyne oysters, Inverawe customer experience that we look forward initial enquiry through to Smokehouse trout, Lanark blue cheese and to introducing to all our clients.” event delivery a selection of Ayrshire charcuterie as prime • Exceptional customer service examples of this core ethos. ‘It was very interesting to appreciate the sheer scale and global presence of the • Expert knowledge from our Stephen Frost, executive chef for Scotland brand,’ one guest commented of the launch friendly team said: “At Sodexo Prestige we pride event. ‘It was very evident that Sodexo • A quick and timely response ourselves on using the finest local produce Prestige has a great deal of support from in all of our dishes. That’s why we decided their senior colleagues which, coupled with Call: 08456 055 699 to serve up some of the best food sourced the incredible venues they cater for plus the Or visit: from right here on our doorstep. Scotland solid brand behind them, will ensure their PrestigeVenuesAndEvents.sodexo.com has such a rich larder that we intend presence in the marketplace continues to to take full advantage of it whenever go from strength to strength.’

32 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGEPRESTIGE • 33 Seasonal events

Everything from secluded stately homes to legendary stadium venues LET IT SNOW are available for hire, ensuring an entirely unique festive celebration

This might seem like a peculiar wish given the current season, but with the dazzling array of Christmas party packages on offer this winter, getting snowed in at one of these unique venues is sounding better by the minute

The American Express Community Stadium, Brighton

Knebworth House The Caledonian Hall, Royal Botanic Gardens, Edinburgh The Athenaeum , Bury St. Edmunds

Whether it be an office gathering, client whole venues, while smaller groups have and a hundred and eighty guests and wristbands and a DJ. be our eighth year hosting parties in event or simply an evening of festive the alternative of sharing with others include a traditional Christmas dinner our stunning marquee. We have grown celebrations with family and friends, on one of several ‘party nights’ over the in the Ballroom followed by a disco, with ‘Planning for Christmas at Knebworth our offer since starting with a simple there’s nothing quite like a Christmas festive period, all of them including food, an assortment of drinks options ranging starts in January each year as we know marquee for two-hundred people, to a party. Of course, the right amount of drink and entertainment with tickets from beer to bubbles. how important Christmas parties are, fully themed starlit marquee that now Christmas cheer, crackers and culinary priced per head. often being the only social event of the seats four-hundred. This year we’re indulgence are essential, but ultimately And then, of course, there is beautiful year for companies,’ explains Sodexo offering a Winter Wonderland event the success of a Christmas event comes Glasgow’s legendary stadium at Knebworth House, a magnificent sales manager for Knebworth House where our evenings include a delicious down to one thing; the venue – and, when Hampden Park, for example, offers country manor in Hertfordshire dating Katy Doherty. ‘We look to offer our clients three-course meal, entertainment and it comes to Prestige’s shared bookings in their from the 16th century. Set against a memorable experience and 2014 will our resident DJ until 1am.’ portfolio, there’s certainly dazzling winter-themed the backdrop of the house itself and Knebworth House no shortage of choice. Each venue has its suite, beginning with attached to the Lodge Barn, shared own unique Christmas festive cocktails in a Christmas parties are held in a large, With everything from package, designed and specially-created grotto hotels in the city centre. stylish marquee with a full bar and a stadiums to stately homes overlooking the pitch, traditional theme. Shared party nights on offer, and in locations themed specifically to followed by an elaborate A particularly unique venue is Suffolk’s are held on each Friday and Saturday right across the country, complement the space three-course meal, music Athenaeum, a recently refurbished Grade in December and include a three-course it’s difficult to envisage and reflect its heritage and entertainment. I listed building perched on Angel Hill in meal, entertainment, a bar and a themed any preference going un- The venue also caters the centre of historic Bury St Edmunds. disco. For larger groups, exclusive hire catered for. Each venue for private parties of With a Georgian chandeliered ballroom is available throughout November, has its own unique Christmas package, between seventy and five hundred and recently refurbished lounge, The December and January and includes full designed and themed specifically to guests throughout December and Athenaeum is a popular event space all use of the estate’s Cobbold Barn from complement the space and reflect its January, allowing the option of having year round, though its historic charm and 7pm until midnight for a minimum of heritage, with various options created the space themed and personalised old-world elegance make it a particularly sixty guests, as well as a three-course to suit parties of all different sizes and by an on-site team as well as offering special place for a Christmas soiree. Christmas menu with optional extras sorts. Large gatherings can hire out exclusive accommodation rates for Packages cater for between seventy-five such as midnight snacks, all-inclusive

34 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 35 PRESTIGE PEOPLE prestige people chelsea's Delivering growing star the difference

From waiting tables to taking on the essential role of operations manager, the last twenty years have certainly seen event guru Julie Bromage make her the enquiry hub can give to them by bringing all our venues mark on the RHS Chelsea Flower Show together in one place – on the phone.’

A young waitress serving diners in the Rock years. “It’s hard work – up to 16 hours a As well as setting up and managing the enquiry hub, national Bank Restaurant at the RHS Chelsea Flower day during the show – and it takes over accounts manager Stephanie is also responsible for leading Show 20 years ago is now running the your life, but everyone in my life accepts it.” the hub’s team and ensuring that the concept of this new event’s whole catering operation. venture is communicated and well received by agencies and It’s not as though the event is on her doorstep, corporate bookers. This is undeniably a role filled with new Julie Bromage has risen through the ranks either, because Julie has to commute from with event director Alex Beaumont and challenges, not least the fact that potential venue bookers from waitress to function manager to event her home in Rugby, in the Midlands. executive chef Ben Dutson as part of a want to hear back about availability and pricing as soon as manager and is now Sodexo Prestige’s BBC Countdown to Chelsea programme possible, meaning that managing tight deadlines for enquiries operations manager for the show. Julie enjoys the challenge of planning the describing all the pre-show preparations. and making sure they deliver to a target three-hour response logistics for operating in the relatively time is the team’s highest priority. It’s a life she’s grown accustomed to from confined space of the grounds of the Royal “It was a bit nerve-wracking being in front an early age because she used to work Hospital and said: “It’s always quite exciting of the camera,” she said. “I preferred it when alongside her late mum, Maureen Pincham, when you are at the show and each year I’m they were following me round while I was ‘It’s exciting as it’s a completely new venture who also used to work for Sodexo at Chelsea, always looking at areas we can improve.” doing my job rather than when I was being for Prestige and offers a brand new service to serving in the President’s Marquee. asked lots of questions.” the MICE market. As a ‘one-stop-shop’ for both Not that the horticultural expertise on show Event management is a real family affair has rubbed off on Julie. “I do appreciate all Reflecting on the 2014 show, Julie agency and corporate bookers, our enquiry hub because her sister, Deborah, has worked the work that goes into making the gardens is delighted to say it was “hugely team are always ready to take calls and questions with her at Ascot, her brother, Mark, worked on Main Avenue but most of the time I’m successful” and that sales forecasts were about our venues.’ at the 2012 Olympic Games and husband whizzing past them and I don’t get a hit. And, after a Summer helping out at Grant helps at weekends too! chance to do any gardening at home. My other events of the season, September will back garden is all bark and decking!” see Julie busy beginning planning for the ‘We manage this by carefully monitoring and tracking enquiries “It’s very much in the blood,” admitted Julie, 2015 Chelsea Flower Show. You could say STEPHANIE LEE and our subsequent responses with clear accountability within who has been running the account for seven This year’s show saw Julie appear on TV it’s a perennial affair! NATIONAL ACCOUNTS AND ENQUIRY my team and at our numerous venues,’ she says. ‘Strong communication is vital in both my own team and also with HUB MANAGER all our venue sales teams to make sure we are all focused on delivering our promises to our clients. With over 50 venues across the UK, this can get hectic but it’s enjoyable to give clients the information they need within – and often beating As manager of Sodexo Prestige’s new Central Enquiry Hub, – their timeframe. We aim to deliver above their expectations 2014 is shaping up to be a busy year for Stephanie Lee. to build loyalty.’

‘The development and delivery of the new enquiry hub is my It’s no surprise, then, to hear that Stephanie prides herself main focus,’ she explains. ‘It’s exciting as it’s a completely on being both professional and very approachable, both key new venture for Prestige and offers a brand new service to qualities for good team leadership, explaining that she strives the MICE market. As a ‘one-stop-shop’ for both agency and to create a positive yet focused atmosphere in the office. corporate bookers, our enquiry hub team are always ready to take calls and questions about our venues. I’ve been working Her home, she says, is her sanctuary, though family life is with our venue teams to train them on responding in the no less hectic, with daughters Gracie and Trina and husband best and most efficient way to deal with enquiries sent to Gerard keeping her busy outside the office, as well as training them from the hub team. We’re also ensuring our reporting for her first half marathon (due to take place in October) processes are robust so we can better understand the volume, taking up any spare minutes. The training is tough, but nature and importance of enquiries and bookings. Getting the she’s typically optimistic, saying ‘It’s one way of making my message out to the agent market about the Prestige Venues & milestone birthday next year more palatable while celebrating Events brand is key and I’m excited about the unique service health and happiness!’

36 • PRESTIGE • Summer 2014 Summer 2014 • PRESTIGE • 37 Prestige people DISCOVER THE ULTIMATE

Recently seconded to Dubai to share his knowledge with the WILSON ALVES team there, technical and maintenance supervisor Wilson’s main CHRISTMAS VENUE TECHNICAL SUPERVISOR AT EMIRATES role is to provide technical support and supervise a customer service team for the high-profile Emirates Aviation Experience, EXPERIENCE based in Greenwich. It's a public attraction which aims to provide an insight into the operations and modern achievements of commercial air travel through the use of state-of-the-art technology, interactive displays and life-size aircraft models. Wilson also instructs in the attraction’s realistic simulators, which he thinks provide an excellent experience for customers.

‘I’m currently working on improving our simulators by adding 1 3 more functionality and destinations to fly to,’ he says. ‘This will enhance the experience by making it more of a challenge for the ASCOT RACECOURSE HMS BELFAST customers, especially for the aviation enthusiasts.’ BERKSHIRE LONDON

Wilson would certainly count himself amongst the latter, and enjoys flying a small propeller plane with an instructor to build his flying experience, as well as keeping himself updated with the latest information regarding aviation and IT. He describes himself 12 as committed, loyal and fun outside the office, and professional and ambitious at work – characteristics which help him tackle the various challenges his role presents. THE JOHN ‘My main challenge is to provide on-site technical support for SMITH’S STADIUM the simulators and the rest of the hard services by undertaking HUDDERSFIELD the “first line” fix on all the assets and equipment,’ he explains. ‘I meet these challenges by fixing and reporting the fault immediately by coordinating with sub-contractors to ensure the Aviation Experience is maintained to the highest standard and open to the public.’ 16

GEORGE SWANEPOEL ROYAL BOTANIC KNEBWORTH LOUNGE MANAGER FOR AVIATION GARDENS HOUSE EDINBURGH HERTFORDSHIRE

George describes himself as very exciting times,’ he explains. patient and hardworking which, ‘I also had the pleasure of being considering the scope of his a part of the United tender and demanding role as lounge manager played a role in the start-up, 24 for the complete Malaysian which was very exciting too, Airlines set-up, is just as well. although I wasn’t able to see that His extensive duties include the through to the end as I had other cleaning of the airline’s main areas to look after.’ NEWCASTLE SIEMENS CRYSTAL offices in Earls Court and their UNITED FC BUILDING operation offices at Heathrow’s It’s certainly a challenging job, NEWCASTLE LONDON Terminal 4, as well as their ticket particularly when even the smallest desks and the lounge as a whole, detail can have huge implications. from cleaning to catering and daily ‘Being at the airport you have operations – certainly not a remit many day-to-day challenges, but PRESTIGE PRESENTS CHRISTMAS 2014 for the faint hearted. you just need to face each one head on and move on to the next. The ultimate Christmas party collection from Prestige Venues and Events. Join a shared party or At the moment, George is working The biggest challenge here is that host an exclusive event at one of our inspiring Christmas venues across the UK from sports stadia, castles, museums, art galleries to get all the new changes in the lounge is strictly Halal, and and historic houses, our team of on-site chefs and event managers will be on hand to create the perfect party. the renewed Malaysian Airlines this opened a whole new world contract installed, and after that for me. We really have to learn as For more information please contact us on 08456 055 699 or visit PrestigeVenuesAndEvents.sodexo.com he’ll immediately start working we go, but I have a fantastic team on the brand new Gulf Airlines here who support me very well and contract. ‘This contract will form together we make this lounge the part of my patch so these are success that it is.’

38 • PRESTIGE • Summer 2014

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40 • PRESTIGE • SUMMER 2014

2847_PV&E_ad_Volvo_pres_Mag.indd 1 04/06/2014 17:24