Tag: Catering

QEII transforms from international law conference to glittering awards lunch

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After a whirlwind week that saw the four-day Global Law Summit bring the likes of Boris Johnson, Ed Miliband, The Rt. Hon. Jeremy Wright QC MP, Attorney General of England & Wales, The Rt. Hon, Lord Neuberger of Abbotsbury, President of the Supreme Court and film-star-cum-Global-Ambassador for War Child UK, Carey Mulligan, through the door for an international legal conference held to mark 800 years since the sealing of Magna Carta, the QEII Centre was privileged then to welcome the great and the good from the world of professional and trade associations on Friday 27 March, when the Association Excellence Awards came to life in its newly refurbished Churchill Auditorium.

It was an occasion to celebrate the success of individuals and teams in striving towards excellence in how associations operate and serve their members, organised by the Global Conference Network (GCN).

As the headline sponsor, QEII Centre was keen to pull out all the stops to serve a winning awards lunch menu in partnership with its talented catering team QEII Taste by Leith’s. Guests tucked into 24-hour smoked shin of Gloucestershire beef and rare grilled flat iron steak, served with carrot fondant, roasted artichoke, scored red onion and cherry tomato. Dessert was an indulgent Single Estate chocolate mogador, a dark chocolate and raspberry cylinder with raspberry cream and a salted caramel macaroon.

Speaking in a video interview before the awards presentation about the importance of these awards for the 300-strong audience, which included 40 C-level association leaders, host the Rt. Hon. Michael Portillo said, “As for the people represented here today, it’s just the most extraordinarily eclectic collection and I think people are going to be quite surprised because the range of activities almost defies the imagination.”

GCN awards are highly sought after because of the independent and rigorous judging process by industry practitioners and leaders, which means they showcase the very best, as judged by industry peers.

QEII Centre were proud to sponsor a selection of the awards categories, including Best Association Conference in London, won by Association for Project Management (APM) for their APM Project Management Conference, Best Advancement of a Cause, won by British Dental Association for DFT, Best Use of Social Media, won by Association of Accounting Technicians (AAT) for #MAATchat, and Best Association Awards, won by Chartered Institute of Public Relations for their CIPR Excellence Awards and sponsored by QEII Taste by Leith’s.

Edible Cinema teams with BOMBAY SAPPHIRE for Romeo & Juliet at BAFTA

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This Sunday 3 May, BAFTA 195 Piccadilly will play host to Edible Cinema and BOMBAY SAPPHIRE as the iconic venue stages a special screening of Baz Luhrmann’s Romeo & Juliet. It moves from the Electric Cinema on Portobello Road to the home of British film following the phenomenal success of previous screenings.

Guests will be treated to an edible adventure through the film, where experiences will range from a ‘tongue sandwich’ as Romeo and Juliet share their first kiss, to a mini vial of ‘poison’ as the film reaches its epic climax. As guests take their seats, the divided room will become apparent with one side Capulets and other Montagues. Each side will receive different cocktails, inspired by the two families.

The first of its kind, Edible Cinema is a collaboration between Soho House chef Jake Rigby Wilson, Soho House events manager Zoe Paterson, renowned experience organiser Polly Betton, BOMBAY SAPPHIRE mixologist Sean Ware and BAFTA 195 Piccadilly head chef Anton Manganaro. The concept truly enhances the film using taste, aroma and texture to heighten the viewers’ sensory experience of the film’s most famous scenes.

The screening will kick start Edible Cinema’s 2014 programme of events, with new films scheduled for the summer, Halloween and Christmas. All film titles and dates will be announced via the Edible Cinema website.

Event spend on the up as UK emerges from recession

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The Chancellor of the Exchequer confirmed in his recent budget that the UK is gradually emerging from the recession, forecasting a 2.7% increase in growth for 2014. Although still a long way from full economic recovery, this positive indication is as much an encouragement for the London events market as it is for UK business as a whole.

As more and more cash flow frees up, companies are once again looking at their budgets and to meetings and events as good marketing and networking tools for their businesses.

As economic pace has started to gather momentum, so too it seems has a renewed willingness to invest more money in events through enhancements and add-ons, offering delegates a more rounded experience than ‘the basic package’, which became a trend through the lowest points of the recession, as companies looked to make savings.

This begs the question: Has there been an increase on event spend as the UK emerges from the recession?

We asked some of The Westminster Collection’s member venues for their views, focusing on activity in January – March 2014 compared with the same period last year. We also asked where they think event organisers are directing the extra spend:

Robin Parker, general manager at Church House Conference Centre, feels that there has been an upturn in spend on events:

“We can report a 20% increase in catering spend compared with the same period last year. Although the spend in the public sector remains flat, reflecting a large number of budget freezes across government departments, the private sector is definitely spending more on adding value to their events through post-event receptions or by upgrading their lunch from basic sandwiches to a hot fork buffet.”

Guy Booth, venue manager at etc. venues Victoria, agreed, highlighting the benefits of adding a networking reception to meetings and conferences:

“We can confirm an upturn in added-value events at etc. venues Victoria in comparison to this time last year. As the recession lifts, more and more organisers are increasing their average spend to add a networking reception to finish their event. It is a clear sign that companies are appreciating the important business development opportunities that these extra touches offer whilst adding a fuller experience for delegates. Two out of three of all large meetings and conferences at etc. venues Victoria now incorporate a reception at the end of the day, encouraging relaxation in the courtyard garden.”

Tom Walsh, director of sales MICE at St Ermin’s Hotel, was more cautious in his response but felt that organisers were more receptive to upscaling their events:

“We are finding that budgets for events have become less restrictive than in years gone by. Certainly blank cheques are not being issued but neither an increase in F&B spend, nor package enhancements are being shunned as we had previously seen.”

Has your venue seen an increase or decrease in spend on events in the first quarter of 2014? If you have a view on this issue we would love to hear from you. If so, please email your response to [email protected].

Menu relaunch for The Rag

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Private members’ club The Rag has relaunched its menus for events, bringing a new level of culinary expertise to the offering at this exclusive venue on London’s Pall Mall.

Executive chef Paul Elliott’s career spans numerous prestigious establishments, including a three-year role as personal chef to the Aspinall family at Howletts Mansion in Kent, well known for its work with endangered wild animals.

The new private dining and banqueting menus feature the best British produce, promoting the use of rare breeds from British farms that practice the highest standards of animal husbandry. Only the finest meats make it into classics such as Tournedo Rossini and roasted loin of ‘Denham Estate’ venison wellington.

Using the new ‘menu selector’, event organisers can create their own event menus, choosing from an array of both classic and modern dishes.

Request a copy of The Rag’s new event menus by contacting Emily Moss, events manager via email at [email protected] or by phone 020 7930 9721.

76 Portland Place brings scientific wonder to event menus

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76 Portland Place, home of the Institute of Physics, is renowned for pushing the boundaries of innovation to deliver show-stopping, sustainable event menus and now, after months of experimentation in its kitchens, the team is pleased to announce the launch of its ‘Molecular Tasting Menu’. It is available now for anyone looking for something different and unique at their next fine dining function.

Combining a number of complex and intricate techniques, Leo Rodley, executive chef at 76 Portland Place, and his team have used sophisticated methods and the latest equipment available to create menus which appeal to the senses and play mischievously on the palate to create a memorable dining experience.

The tasting menu features seven courses, with high quality ingredients which can be manipulated to take on different textures and enhance natural flavours. Highlights include table smoked salmon mi-cuit, prepared sous vide and served under a glass cloche, enrobed in the delicate, heady aroma of apple wood smoke, or a 72-hour-roasted beef rib and Dexter beef fillet with broccoli three ways, dehydrated nettle leaves and a rich port jus.

Some of the dishes can be prepared table-side, to dramatic effect, like the nitro-poached green tea mousse – a refreshing palate cleanser.

The molecular tasting menu is bespoke and available to anyone booking a fine dining event at 76 Portland Place throughout 2013. Prices are available on request for between 4 – 20 guests.

For more information, contact Jenny Hullock at [email protected] or on tel: 0207 470 4871.

St Martin’s welcomes sunshine with launch of Café in the Courtyard

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This May, St Martin-in-the-Fields is launching Café in the Courtyard, just behind the church. Open from late morning until sunset, Café in the Courtyard caters to both the local work force passing through for a quick coffee and the lunchtime picnicker hoping to catch a few rays of sunshine. In the evening, visitors can enjoy a drink and spot of dinner while catching up with friends and watching the world go by.

The inside will be open as usual, serving great food in the award-winning Café in the Crypt and hosting events from local and international clients. Whether it is a sizzling summer we see, or a bit of a washout, St Martin-in-the-Fields has a solution for both.

For more details on how to book your event at St Martin-in-the-Fields please click here to view the venue’s full profile and to enquire using our simple form.

Royal Warrant of Appointment for weddings at RIBA

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A Royal Warrant of Appointment to The Queen has this month been awarded to The RIBA’s caterer Ampersand, part of CH&Co, to recognise its outstanding services as a caterer.

The RIBA has just launched its new 2013 wedding packages with Silver, Gold and Platinum options which are just the ticket for brides wanting to be treated like royalty.

Speaking of the Royal Warrant, Maria Langshaw, venue marketing manager for The RIBA, said: “Our service and catering at the RIBA have always received lots of compliments and this is an amazing tribute to Ampersand and CH&Co’s dedication to quality.”

The RIBA is the perfect venue for a London wedding with its richly decorated interiors and craftsmanship, vast floor to ceiling windows and a sunny terrace, ideal for champagne receptions. It is licensed for civil ceremonies.

Call 020 7307 3888 or email [email protected] for availability for your own elegant London wedding.

London Transport Museum injects new flavours with revamped accredited caterer partnerships

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By Word of Mouth, Ampersand, Table Talk, Jackson Gilmour and Dish are amongst the caterers now accredited for evening events by the London Transport Museum, following a highly competitive tendering process that saw more than 20 companies apply.

The extension of the venue’s accredited list from three to six caterers is the first supplier shake-up since the museum’s reopening in 2007, following its £22.4 million refurbishment.

Searcy’s, which has been a caterer at the museum since 2007, has also extended its on-site contract for a further two years, with exclusive responsibility for the Upper Deck café bar and the venue’s daytime conference spaces.

“We are delighted to extend our accredited list of caterers at this pivotal time as we head into the 150th anniversary celebrations of the London Underground,” said Julie Bouabbane, venue sales and marketing manager at the London Transport Museum.

Located in Covent Garden’s bustling Piazza, the London Transport Museum captures the very essence of London, celebrating one of the capital’s major icons, the classic red double-decker bus.

During the day, the museum can accommodate meetings and conferences for 15-121 guests. In the evenings, the Museum Galleries provide a spectacular backdrop to receptions for up to 500 and to dinner parties for 180, enabling guests to mingle amongst colourful, interactive displays, iconic posters and vintage vehicles.

For more information regarding the catering at London Transport Museum or to enquire about venue hire, please contact Julie Bouabbane on email at [email protected] or by calling 020 7565 7292.

Catering: Make it memorable for the right reasons

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By Jonathan Morris, Commercial Director, No.11 Cavendish Square

Food is a talking point of events, whether it’s a reception with canapés, a gala dinner with three courses, a party with bowl food, or an all-day conference with breakfast and lunch. Catering can really make or break an event; poor catering performance is a significant reason for dissatisfaction with an event.

If the catering isn’t delivered well, it not only reflects badly on the services of the caterer, but the venue too.  Guests will often associate the ‘bad food’ food experience they had at an event, with the venue and are likely to share their experience with others, which can be very damaging for the venue’s reputation.No.11 Cavendish food 21

As a venue that specialises in weddings at the weekends, we look at offering a diverse selection of menus at No.11 Cavendish Square.  Working closely with our in-house caterers Ampersand, we produce innovative and tantalising menus that are an extension of the No.11 brand. The objective is to continually raise the stakes and offer our clients refreshing alternatives to customary solutions. It is important to be contemporary without alienating clients. There needs to be a balance of fun, creative flair and palatable options suitable for the majority.

This year the emphasis is on affordable luxury at No.11 Cavendish Square. With the economy still unstable, organisers are budget conscious and want value for money. We have collaborated with our in-house caterers to produce menus that feature the latest food trends found at top restaurants. These include themed tasting dishes and shared plates which can be served as an alternative to starters, mains and desserts.No.11 Cavendish food 11

Live food bars are another option; they add a sense of theatre to events as guests can watch dishes being prepared with flare in front of them. Ask chefs to flambé, carve meat off the bone, fillet fish and shuck oysters.  Guests get delicious contemporary dishes served beautifully, without the hefty price tag.

To make an event memorable for all the right reasons, venues need to have a solid working partnership with caterers. Regularly review the latest restaurant trends, look at different serving options and host regular tasting and menu brainstorming sessions. This ensures that both parties are working to the same goal and keeping menus fresh for organisers.

www.11cavendishsq.com

Food for thought…

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By Kate Meehan, operations director, 76 Portland Place

Seasonal produce is something which is often talked about and seen to be promoted but isn’t all that often upheld. Is it really important or is it just another one of these fashionable things to be seen to be doing?

76 Portland Place advocates the promotion of seasonal and sustainable produce and outlines a number of reasons why it is something you should consider when booking a venue for an event.

Food and drink is incredibly important to clients today when booking an event, from the taste, to the look and where it has come from. With growing concern over food miles, genetic modification of so much of our produce, and the increasing desire to help British farmers keep hold of their livelihood, it is something well worth considering when booking an event.

Here are some top reasons to make sure that the food on offer at your venue of choice is seasonal and locally produced.

  • Clients who have in-depth corporate social responsibility policies will want to know that the food they will consume at meetings is seasonal and British wherever possible. The less distance the food has travelled, the less food co2 will have been emitted therefore making it more sustainable and better for the environment
  • Food is fresher and healthier. The less processed food is, the better it is for you, packed full of vitamins and usually far tastier too. If food is fresh and hasn’t had to travel too far there isn’t the need for the amount of preservatives that are so often found in food and drink and fruit and vegetables have a chance to ripen before they get picked which improves the flavor without a doubt.
  • Today, people are far more aware of the decline of British agriculture and the importance to try and sustain this where possible. British produce is appreciated more now than ever before and people want to help local farmers where they can rather than relying on food that is distributed by large manufacturing companies.
  • Believe it or not seasonal produce as well as being tastier and healthier, is often cheaper than buying in produce from overseas[1]. Shipping costs continue to rise astronomically as the price of fuel increases and there is also the additional cost of preserving the food.

So there you go, some food for thought – next time you’re booking an event why not ask about the catering and see what is on offer? Whether your client is concerned about corporate social responsibility, their health or just tasty, fresh food – they will be delighted you are one step ahead and already thinking about the finer detail.

[1]http://www.bbc.co.uk/news/uk-scotland-12351193

www.76portlandplace.com