Our recipes from our kitchens
The food that we serve is made in our venues kitchens, our central kitchen and bakery, or made to our specification by suppliers who we know and trust. From muffins and sandwiches to burgers, street food and all-day-dining for the VIP and guest areas we set a very high standard that we consistently deliver, irrespective of volume or fluctuations in visitor numbers.
Menus are designed by Jo Bell our Events and Development Chef, and tailored to make sure they’re right for the audience and the event. Together with Terry Brown, our Risk Manager, the food production, delivery and service is planned meticulously for quality assurance, food safety and constant supply.
Integrity of sourcing - provenance we’re proud of
Sustainability, quality and pride in what we buy, cook and sell forms the basis of our food sourcing. We prefer to use small companies who understand food, who aim to use local and seasonal produce, and are in tune with our own philosophies and desire to provide fantastic fresh food across all our food outlets.
Local brews and seasonal drinks
If it’s right for the audience we'll feature guest and craft beers and locally sourced soft drinks, homemade juice blends and pressés and as with our food offer the drinks will reflect the seasons; Pimm’s, cocktails and gin bars in the summer and for the winter – mulled wine, cider and speciality hot chocolates.
Showcasing the food
We’re proud of the food and drink that we sell and we’re creative in how we display our products. Our food concepts, our bars and our hospitality menus all have a personality that we create through attractive merchandising, professional signage and small touches to show the food at its very best.