Allan Blakemore, Director of Culinary – Operations
"It’s our love of messing about with flavours, drive to be sustainable, and having a team of proper foodies that shapes our recipe for mouth-watering food experiences."
From pints to canapes
We could be serving pints at a music festival while slicing pizza at the races, or handing out hot dogs to the matchday masses while pouring fizz in the VIP area.
Whatever we’re dishing out, our menus take us all over.
James Buckley, Director of Culinary
"With the global food system accounting for 30% of greenhouse gas emissions, our people always have the environment in mind – even down to everyday details, like using up cauliflower leaves for garnish or carrot peel for our sauces."
It's not all about how our food looks but where we get it from.