Allan Blackmore, 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.

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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."

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Planet-forward food

It's not all about how our food looks but where we get it from.

Pushing boundaries

We may be a bunch of foodies, but what we do goes far beyond the food we serve. We help our partners improve their guest satisfaction, footfall and overall experience – something we call ‘Beyond the Plate’.

Cutting-edge market research helps us design standout catering options and data-informed environments, as well as maximise sales and marketing opportunities.

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Adding value for clients

The services we offer beyond the plate include:

  • Venue Master Planning and Strategy 
  • Conference + Events Sales and Marketing
  • Brand Management 
  • Concept Development 
  • Research + Insight 
  • Facilities Management 
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