Venue and event news and views from Prestige Venues and Events
Thursday 23 June 2016
Former international rugby ace Matt Dawson recently made an appearance at Hamilton Park Racecourse
The sports celebrity attended the Bothwell Castle Raceday earlier this month in his role as an Ambassador for Prestige Venues & Events .
Matt joined 100 hospitality guests in the venue’s Dukes Restaurant for lunch before taking in the action from the racecourse, touring the venue and meeting staff.
Matt Dawson said: “It is always a privilege to see first-hand all of the amazing work that goes on behind-the-scenes at Sodexo’s venues. From working with local suppliers and menu-planning, to serving up delicious dishes to hundreds of diners – Sodexo’s staff really put their heart and soul in to providing top-quality Scottish food and drink and giving racegoers a first-class experience.”
David Trotter, Account Director, Sodexo Prestige Stadia and Racecourse Scotland: “As a former Celebrity Masterchef winner, Matt is really passionate about food and so we were really pleased to show him our operation at Hamilton Park Racecourse. From the kitchen team to our sales staff and hospitality hosts, we pride ourselves on going the extra mile to give guests a really memorable day out.”
As an ambassador for health and wellbeing, Matt Dawson, regularly visits our venues and high profile events across the UK.
For more information on hospitality and events at Hamilton Park Racecourse visit www.prestigevenuesandevents.sodexo.com/venues/45/hamilton-park-racecourse/
For more information about Prestige Venues & Events visit www.prestigevenuesandevents.sodexo.com/
Posted by Hamilton Park Racecourse (Scotland) View Venue Page
Category:
General
Tuesday 21 June 2016
We recently unveiled our new banqueting menu during an evening of select demonstrations and tastings led by Executive Chef, Stephen Frost.
More than a dozen event managers and corporate bookers gathered at the Edinburgh New Town Cookery School to experience highlights from the new offering, with a menu that included beef from The Buccleuch Estate, cheeses from Fife and Lanarkshire, mackerel landed in Peterhead and wild garlic foraged by the chefs that morning.
Guests were treated to an interactive drinks reception, led by chefs from the caterer’s craft & innovation team, where they were tasked with recreating a new range of seasonal canapés. They then sat down to a unique 5 course meal in the demonstration kitchens at the school, watching each course being prepared and served. Stephen and his team discussed the importance of provenance and their commitment to using top-quality Scottish produce, talked through each dish and the thought process behind its creation, before answering questions on menu design and event service.
Stephen Frost, Executive Chef at Sodexo Prestige Venues & Events, said: “We are really passionate about the food we create; whether it be for a lavish celebration, conference, corporate event or wedding. We pride ourselves on serving exciting and interesting dishes using fresh, seasonal, Scottish produce. This special event was the perfect opportunity to showcase the skills of our extremely talented team, as well as introducing our service style and highlights from our new banqueting menu.
The Scottish arm of our PV&E team manages some of the most prestigious venues in the country, including Dundas Castle The Royal Botanic Garden Edinburgh Blair Castle Hampden Park Perth Racecourse The Open
For further information about our portfolio of venues contact our central enquiry team on 0845 6055 699 or visit www.prestigevenuesandevents.sodexo.com/
Posted by Prestige Venues and Events
Category:
General
Tuesday 21 June 2016
Gardeners at one of Britain’s most historic venues have sown the seeds for new summer menus for visitors and corporate clients alike.
The four-strong gardening team at Knebworth House th century, routinely provides chefs at the venue’s Garden Terrace Tea Room with fruit and vegetables grown in the estate’s walled kitchen garden.
Recently the team have extended their planting by sowing a variety of culinary herbs in the upper terrace adjoining the Garden Terrace Tea Room. Their planting is set to further inspire head chef Charlotte Obia in creating menus for visitors to the House and park and for the thousands of corporate clients who choose the Knebworth Barns conference facilities, for their meetings, team building activities and social events.
“A large amount of the produce we serve at the Tea Room and to business visitors using our Tithe, Cobbold and Lytton Barns, is grown here at Knebworth,” said Charlotte, “meaning we’re always able to offer our visitors the freshest, most seasonal, produce.
“There is a real focus on herbs and botanicals within the catering industry at present and it will make the world of difference to have fresh rosemary, oregano, mint, chives and dill growing so close to the kitchen and to be able to cut them as and when needed”.
Knebworth
Knebworth
For further information about Knebworth House and its event spaces visit www.prestigevenuesandevents.sodexo.com/venues/3/knebworth-house/
Posted by Knebworth House (South East) View Venue Page
Category:
General
Tuesday 21 June 2016
Bateaux London
Every evening throughout summer, leading Thames river cruise company, Bateaux London
And, along with views of attractions such as the Houses of Parliament, Tower Bridge and St Paul’s Cathedral, diners will be served a four course meal, freshly prepared by Bateaux London’s on-board team of chefs.
Guests will embark at Embankment Pier, Victoria Embankment and be shown to their tables for dinner, which will begin with either a beetroot and ginger shot or a goat’s cheese choux.
This will be followed by starters, including grilled mackerel with cauliflower and saffron purée, ham hock with toasted focaccia and piccalilli sauce, chicken liver parfait and falafel and feta with red pepper purée.
Diners will then be able to choose a main course, such as roasted lamb with green beans, paprika hake with a lobster sauce, chicken supreme with pickled vegetables and pork assiette with an apple and celeriac remoulade.
There will also be a vegetarian option of crispy polenta with goat’s cheese, roasted red peppers and aubergine, French lentils, squash and carrot purée and crispy shallots.
Desserts will include English Tea Financier with clotted cream ice cream, white chocolate and candy floss parfait, treacle tart with coconut biscuit and mango ice cream and a white opera gateau with pistachio and orange tuile and praline.
The meal will then be rounded off with coffee and petit fours before guests are invited to take to the dance floor with entertainment from a live band.
Gareth Brown, marketing manager for Bateaux London, said: “Our summer dinner cruises are always very popular as there is something quite magical about watching the sun set over the city, after a superb meal. They are also a great option for Father’s Day as they offer fine food and great entertainment away from the hustle, bustle – and parking nightmares - of the city centre.”
Bateaux London’ s river cruises were recently voted 88th in a list of 1370 things to do in London by online travel site TripAdvisor and guests can opt for one of three dinner cruise packages.
The Classic Cruise includes a glass of sparkling Kir, at a cost of £79 per adult, the Premier Cruise, with selected wines and mineral water with dinner, costs £105 and the Signature Cruise, which guarantees a window seat, selected wines with dinner, a glass of Champagne, a fifth course and an after dinner liqueur, is priced at £130 per adult.
A flight on the London Eye can be added to any package for an additional £21.50 per adult and £15.50 for children aged between 12 and 15.
For further information about Bateaux London visit www.prestigevenuesandevents.sodexo.com/venues/2/bateaux-london/
Posted by Bateaux London (London) View Venue Page
Category:
General
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