Best Catering at a Venue
30 Euston Square is a Grade II* listed events venue in a central London location.
This versatile venue integrates grand Victorian façade and original Greek Revival architecture with modern characteristics to provide a superb choice of flexible spaces for more than 40 different sectors.
Behind every event at 30 Euston Square is Searcys, one of London’s leading hospitality providers. They pride themselves on their range and creativity of menus in which their chef’s use only the freshest seasonal ingredients. Being home to the Royal College of General Practitioners, 30 Euston Square also integrates a number of healthier swaps and choices into their offering.
Capacities range from 6 – 300 from a small business meeting in one of their 24 meeting rooms, to a large dining experience for 160 in the State Rooms & Rooftop Terrace. The 300 seat tiered Auditorium & Exhibition Space equipped with top AV facilities, including a cinema size screen, 3D projector, video conferencing and streaming capabilities, is the perfect space for large conferences. The venue also offers 41 onsite Boutique Bedrooms.
At 30 Euston Square the aim is simple, to make every event an enjoyable experience.
Lucas Gardiner are a creative catering consultancy with over 20 years in the catering and events industry. Since May 2014 we have been working at fixed venues across London as the catering arm of Camm and Hopper. With kitchens at Banking Hall, Victorian Bath House, Tanner and Co, Six Storeys on Soho and soon to be Grace Hall. Lucas Gardiner’s involvement with Camm and Hooper is integral to the company, we are the go to people for all things food, menus, dietaries and delivery. Caroline Gardiner runs the operational and logistical side of the company whilst Alan Lucas and his team of chefs run the food production side of the business.
One Great George Street is a venue with definite curb appeal! Surrounded by classic London icons, its prestigious and convenient Westminster address is matched by a stunning Grade II listed building and grand entrance. It’s easy to see why catered event organisers flock to One Great George Street. But what makes them stay? Is it the diverse wow-factor spaces, exquisite, flexible catering and AV, or high degree of accessibility and sustainability? We think it’s all of the above – but most importantly, it’s the venue’s consistently high rated standards and service which have earned it its place.
Plaisterers’ Hall is a stunning historic venue in the heart of the City, and is perfectly suited to a wide range of occasions. It has a grandeur that upholds the tradition and values of the Plaisterers’ trade guild, founded in 1501.
In-house caterer, Create is passionate about food and events, with nearly 35 years of experience at the UK’s most prestigious venues. Their values centre on delivering a highly bespoke and imaginative service and their reputation for reliability, creativity and attention to detail keeps clients returning to work with them year after year.
Whatever emerges, Create’s clients can be confident that they will work with them to remedy the situation. Create’s talented team of chefs, designers, event managers and event stylists are all dedicated to delivering outstanding food and service at events. Create has the best people, who deliver the highest standards of food and service. Create is fastidious about details and will ensure that guests have a memorable, fun event.
Demonstrating innovation, passion and flair, QEII Taste by Leith’s is a key ingredient in positioning the newly refurbished and rebranded QEII Centre as a British beacon of excellence for all types of events.
At the heart of QEII Centre’s catering operation is the desire to create great memories for all clients and the team strives to be ‘simply better’ in every way. QEII Taste continues to demonstrate excellence in its delivery of on-trend, bespoke food and beverage solutions to discerning clients, seeing concessionary catering revenue increase beyond target.
A keen focus on enhancing the client journey has inspired a more holistic approach to each event. Innovations include enhanced customer service with the introduction of a dedicated Customer Service Manager at each event.
QEII Taste is committed to operating sustainably, encompassing local and seasonal produce, adhering to an ethical purchasing policy and supporting local and global community projects.
The centre continues to win high levels of repeat business (78%) as well as attracting exciting new clients and events. The total number of events we host has increased by over 20% and customer satisfaction and perception of value for money have both exceeded target for the year.
H+J has been RSA’s catering partner since 2012 and manages all hospitality and event catering and the venue’s public restaurant, The Vaults, which is open from 12 – 2pm Monday to Friday for 40 covers.
The kitchen is run by Executive Head Chef Darren Archer and he and his brigade of five chefs are responsible for the delivery of all catering, from corporate breakfasts to wedding breakfasts.
Darren and his team plan and develop all our menus, devising dishes to satisfy our customers’ demands, while maintaining the H+J style and ethos of simple, carefully sourced, seasonal food. The kitchen team controls costs through efficient purchasing and plans menus with an eye to keeping food wastage to an absolute minimum.
We are delighted that through our creativity and up-selling exciting new options to clients, year on year we have increased event catering sales overall at RSA House by 27%. Our priority is to ensure our clients’ expectations are exceeded and each of our team will go above and beyond to ensure this. Our 48% repeat business rate for last year speaks volumes of our attention to client care.
Swan, Shakespeare’s Globe, which was a finalist for last year’s Best Catering at a Venue Award, has held the event and catering contract at the Globe Theatre for ten years It comprises a stunning 90-cover restaurant, a bar running from breakfast to evening cocktails, several cafes and a number of private dining and events spaces.
This year we kicked off the season with the addition of new executive chef Allan Pickett, who oversees menu development and food operations. Allan has a wealth of experience, from cooking with Marco Pierre White to working with D&D at Plateau and with Chris and Jeff Galvin at Bistrot de Luxe, before opening his own critically acclaimed restaurant. Allan brings to Swan, Shakespeare’s Globe his passion for seasonal, locally-sourced food and plenty of creativity In many dishes, his unique culinary twists have added extra excitement to long-standing favourites. While we still have our trademark Cornish fish stew on the menu, we have freshened things up for summer with dishes such as hand-dived marinated Scottish scallops with Granny Smith apple and squid ink mayonnaise, a favourite with customers and critics alike.
Tobacco Dock Food is Tobacco Dock’s in-house caterer, formed in September 2015.
It is the result of a partnership between Tobacco Dock as a venue and Tapenade, who had been working as one of the listed caterers at the venue for three years prior. The decision was taken to create a new enterprise partnership, and after a competitive four-way tender process, which Tapenade won, the Tobacco Dock Food team was formed and has enjoyed continued success. Since September 2015, they have catered for over 90,000 guests across 150 events. The caterer had projected an increase of 25% in 2016 and in fact achieved a 90% increase in number of events.
Tobacco Dock Food provides in-house catering from specially designed kitchens at the prestigious London venue and can create anything from street food to fine dining menus for small groups up to 10,000 delegates. It goes without saying that they recognise the importance of local suppliers, the seasonal harvest and providing great service.