THE MAGAZINE FOR VENUE & EVENT MANAGERS
SPRING 2014
ALL TO PLAY FOR BEN YOUNGS GETS MATCH READY FOR THE 2015 RUGBY WORLD CUP
PRESTIGE
VENUES & EVENTS
HAUTE CUISINE AT ROYAL ASCOT AS GOURMET CATERER LENÔTRE MAKES THE RUNNING THIS YEAR
SCOTTISH PROMISE SCOTLAND STEPS ONTO THE WORLD STAGE AS THE COUNTRY'S 'BIG YEAR' BEGINS
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HE’LL BE BACK. WILL YOU?
THE OPEN CHAMPIONSHIP ROYAL LIVERPOOL 16-20 JULY 2014 A DAY IN THE CHAMPION’S CLUB INCLUDING ENTRANCE TO THE COURSE AND PARKING STARTS AT JUST £225 EX VAT PER PERSON. TO BOOK TICKETS AND OFFICIAL ON-COURSE HOSPITALITY PACKAGES Contact our hospitality team now on: T: +44 (0)844 371 0883 or email: hospitality@TheOpen.com Ref: Prestige Magazine Please visit TheOpen.com/hospitality for further information.
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WELCOME Welcome to Sodexo Prestige. Spring is all about new beginnings, so we hope you like the fresh new look and feel of our magazine which reflects an exciting time for us as we fully launch Prestige Venues & Events, Sodexo’s premium service offer. We are very proud to bring this market-leading proposition providing bespoke, ‘one stop’ solutions to our clients and customers in the sports, leisure, conferences and events market. With over 50 unique and prestigious venues and events in the UK, this edition highlights the work of our dedicated and experienced teams who will bring Prestige Venues & Events to life across the collection. What a wonderful time it is for sports and leisure in Scotland as the country gears up to host the Glasgow 2014 Commonwealth Games. Our dedicated teams in Scotland at Dundas Castle and the Royal Botanic Garden Edinburgh exemplify our passion for exceptional food, service and social responsibility. Whether you are a rugby fan or not, our interviews with England scrum-half Ben Youngs and former England scrum-half and Sodexo health and wellbeing ambassador Matt Dawson make for fascinating reading. The countdown to the 2015 Rugby World Cup has begun – the hospitality packages went on sale in February and general ticket sales launch in September. We continue to innovate and invest to improve customer experience – recent examples of this include inviting gourmet caterer Lenôtre to join us at Royal Ascot this summer to enhance the fine-dining experience; and using technology to help reduce retail queue times in sports stadia. And if blue-sky thinking is what you like, seatbelts on, we have a fascinating insight into our growing aviation business from Sodexo’s aviation solutions director. Thank you for your support and continued interest in Sodexo Prestige, Sodexo’s sports, leisure and travel division.
Chris John Managing Director Sodexo Prestige – Sports, Leisure & Travel UK.Sodexo.com PrestigeVenuesAndEvents.Sodexo.com
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CONTENTS 03. WELCOME
22. MAJESTIC DUNDAS CASTLE
CHRIS JOHN, MANAGING DIRECTOR OF SODEXO PRESTIGE, SODEXO'S SPORTS, LEISURE AND TRAVEL DIVISION, INTRODUCES THIS SPRING’S ISSUE
EXPLORING ONE OF SCOTLAND’S MOST BEAUTIFUL AND HISTORIC VENUES
24. HMS BELFAST
05. FOREVER YOUNGS SCRUM-HALF BEN YOUNGS GIVES US A GLIMPSE INTO THE WORLD OF ENGLISH RUGBY
08. WORLD CUP COUNTDOWN EVERYTHING YOU'LL NEED TO KNOW AHEAD OF NEXT YEAR'S RUGBY WORLD CUP
09. MATT DAWSON THE RUGBY WORLD CUP WINNER AND SODEXO HEALTH AND WELLBEING AMBASSADOR TALKS NUTRITION
THIS HISTORIC BATTLE CRUISER INTENDS TO KICK OFF THE CARNIVAL ATMOSPHERE IN STYLE
25. HIGH FLIERS: SODEXO’S GLOBAL AVIATION BUSINESS WITH AN ARRAY OF AIRPORT, TRAVELLER AND OTHER AIRLINE SERVICES, SODEXO IS FLYING HIGH
28. CREATE AND INNOVATE: CHANGING THE GAME THE TEAM AT BAR PASS EXPLAIN HOW THEY PLAN TO
10. CHAMPIONS OF HOSPITALITY BEHIND THE SCENES AS PREPARATIONS FOR THE 2015 RUGBY WORLD CUP HOSPITALITY GET UNDER WAY
12. SCOTTISH PROMISE
REVOLUTIONISE STADIUM HOSPITALITY
30. EAT THE SEASON: SPRING LEARN WHAT'S IN SEASON AND FIND GREAT RECIPES FROM OUR PRINCIPAL CHEF MALCOLM EMERY
SCOTLAND GOES UNDER THE SPOTLIGHT AS THE COMMONWEALTH GAMES APPROACH
14. LENÔTRE: MAKING THEIR GRAND DEBUT THE EXCELLENCE BEHIND THE WORLD-RENOWNED FRENCH CULINARY ICON
34. HARVESTING: PICK OF THE CROP AT ROYAL BOTANIC GARDEN EDINBURGH HOW ONE CHEF IS MAKING THE MOST OF THE INGREDIENTS ON HIS DOORSTEP
16. LENÔTRE: THOROUGHBRED CUISINE AT ROYAL ASCOT
36. DELIVERING THE DIFFERENCE THE PEOPLE BEHIND SODEXO’S FIRST-CLASS SERVICE
CATERING THE WORLD’S MOST PRESTIGIOUS HORSE RACING EVENT
18. SUMMER EVENT SEASON THE VERY BEST OF THIS SUMMER’S EVENTS ACROSS THE COUNTRY
20. NEW: PRESTIGE VENUES AND EVENTS UNVEILED HOW SODEXO PRESTIGE PLANS TO DELIVER A SERVICE THAT’S TRULY UNSURPASSED
Editor-in-Chief – Yoon Chang Managing Editor - Morag Kent Venues/Food Editor – Natasha Carr Events Editor – Joshua Corbett Features Editor – Nick Turrell Online Editor – Andrew Nicholson Client Relations – Esther Umoren For all advertising and business development enquiries contact us at Esther.Umoren@sodexo.com
Published for Sodexo Prestige by:
One Southampton Row, London, WC1B 5HA 020 3116 4361, www.sodexoprestige.co.uk
6th Floor, One Canada Square, Canary Wharf, London, E14 5AB 020 7987 4320, www.rwmg.co.uk
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BEN YOUNGS
FOREVER YOUNGS PART OF A RUGBY DYNASTY AND NOTCHING UP AWARDS BY THE ARMFUL, SCRUM-HALF BEN YOUNGS IS A SPORTING SUCCESS STORY IN THE TRUEST SENSE OF THE WORD. IN THE RUN UP TO THE 2015 RUGBY WORLD CUP, HE GIVES US A RARE GLIMPSE INTO HIS WORLD OF DIET, DETERMINATION AND RUTHLESS SELF-DISCIPLINE
Despite being only twenty-four, Ben Youngs is certainly no novice when it comes to the rugby pitch. The son of legendary former player Nick Youngs (who, like Ben, was scrum-half for the Leicester Tigers and the national team) and younger brother of Leicester hooker Tom Youngs, Ben was undoubtedly born with rugby admit that it takes far more than genetics to of Rugby Union. ‘It’s about knowing your goals and reaching them and knowing what you’re going to do to achieve them,’ he explains, adding that the best piece of advice he’s ever been given was ‘fail to prepare, prepare to fail’.
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BEN YOUNGS
It’s an amazing feeling when you’re standing in the tunnel, wearing the jersey, and you’re looking to run out at Twickenham – an unbelievable feeling.
‘It’s a bit cheesy,’ he admits ‘but if you’re not eating the right stuff during the week, if you’re not training, if you’re not doing an analysis of the opposition, ultimately, come the weekend, you’re going to let your team down because you haven’t done your homework and you’re going to come unstuck.’. t is this staunch level of dedication which, far more than his winning genes, has carried him into the upper echelons of the sport – representing both his home club and country (as both England and the ions in a string of victorious matches, as well as picking up a series of awards including Player of the Season and and Rover Discovery of the Season. evertheless, it’s a challenging ob, one which requires absolute commitment and an exceptionally thick skin. The scrumhalf itself is a particularly pressurised position, o en forming the linchpin which holds the team together when they come under attack and, as a result, it’s also a position which o en comes under criticism following a bad defeat.
‘ think when a team isn’t performing well, when a team isn’t winning or the attack isn’t going well, then quite o en you feel yourself under a lot of pressure, getting a lot of stick, and the fingers get pointed at you,’ Ben says. ‘That’s o en quite tough.’. ikewise, there’s a constant temptation to over prepare for a big game and risk becoming overwhelmed by nerves or peaking too soon. Ben explains that he tries to avoid this by ‘slowly building up’ on match day, saying that he’s found ‘if you beat the drum too early, by the time kick-off comes you’re exhausted’ and prefers to stay relaxed and quiet in the lead up instead. And then, of course, all these challenges inevitably intensify when he’s playing for his country, rather than his club. ‘ ou definitely feel there’s more pressure before international games ,’ he admits.
I don’t want to look back and think that I didn’t quite train as well as I could or as hard as I could.
‘More intense, more ferocity, more rivalry to training, because you know, guys are competing for it. Traditionally, you usually know the guys that are going to start in positions for big games, whereas internationally there’s competition for those places. There’s more press and more media coverage compared to club games .’. nd then there’s the diet. Most men’s idea of eating doesn’t include planning each and every meal around a strict nutritional regime designed to keep them at the peak of physical fitness. ‘ think in some positions you can be a little bit more lax than others – but with all the running as a scrum-half , you’ve got to watch what you eat. n the week try to be as professional as I can: limited carbs, huge amounts of veg and getting the high protein in,’ he explains, adding with a notable lack of enthusiasm that beetroot uice is the latest craze. ‘Concentrated as well,’ he grimaces ‘it’s horrible! But, these things you’ve got to embrace as well because if
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It is hardly surprising, then, that his sights are well and truly set on the forthcoming Rugby World Cup
For Ben, however, it’s not the perks – nor the fame – which make it all worthwhile. For him, it’s the sheer pride of representing his home side by doing what he loves, just as his father and brother have done.
you get to the weekend, you’re not going to perform if you haven’t got the right fuel in your body.’.
‘It’s an amazing feeling when you’re standing in the tunnel, wearing the jersey, and you’re looking to run out at Twickenham – an unbelievable feeling. It just makes everything that you’ve been through worth it. When you run out and the crowd roars, you get goose bumps, you know your family is in the stands it’s an emotional thing, full of adrenaline.’.
But it isn’t all hard gra and self-restraint. Thankfully the life of an international rugby player is certainly not without its perks, involving substantial amounts of international travel, fame and fortune – not to mention the occasional well-timed intake of junk food because, as Ben says, ‘there are times when you’ve got to let yourself pig out, sometimes you need to. I always have a big Sunday roast.’. He’s even been chosen as skincare brand Palmer’s o cial men’s ambassador ‘a lot of lads have actually been stealing stuff out of my kit bag – think it’s the smell they like the most!’), an honour only granted to sportsmen – like David Beckham and Roger Federer before him – who have achieved a certain level of aspirational clout.
It is hardly surprising, then, that his sights are well and truly set on the forthcoming Rugby World Cup, due to be held at venues across the UK throughout September and October 2015. ‘Being a home world cup, it’s a great opportunity and something I want to be massively
Being a home world cup, it’s a great opportunity and something I want to be massively involved with.
involved with,’ he says, clearly buzzing with early excitement – and rightly so. ‘I just want to see how good I can be and get my full potential out.’. But, while lesser sportsmen might be tempted to get carried away with the thrill and adrenaline, Ben’s mind is – as ever – on being prepared and performing his best. As usual, he says, ‘the main thing [is] enjoying my experience of playing rugby, meeting great people, as you so o en do,’ but he’s also clearly mindful that opportunities like this don’t come along every day, and require a mature and disciplined approach rarely seen in one so young. ‘I don’t want to look back and think that I didn’t quite train as well as I could or as hard as I could,’ he says earnestly – summing up once again the attitude which has thus far served him so well. Having already achieved so much at such a young age, some might say Mr Youngs is in danger of peaking too soon – but if his calm, measured approach to the rugby pitch is anything to go by, we’d say he’s only just getting started. 07
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WORLD CUP COUNTDOWN
eighth Rugby World Cup, 20 international teams 5,500 volunteers
10,000 NZ$500
million
in the pool stages
10 English cities and one Welsh will host 48 .
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nine million English rugby fans and 375,000
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INTERVIEW
MATT DAWSON FORMER ENGLAND RUGBY CAPTAIN AND SODEXO HEALTH AND WELLBEING AMBASSADOR MATT DAWSON TALKS ABOUT NEXT YEAR’S TOURNAMENT AND THE IMPORTANCE OF THE RIGHT FOOD AND NUTRITION Q. A.
So will England be triumphant on home soil? If any of the home nations could win it in the UK it would be a great achievement. As the tournament gets closer, England’s odds will get shorter. It will count for something that every England game is at Twickenham. While New Zealand will be favourites, I don’t think England will be too far behind.
Q. A.
Where will you be watching the tournament? I imagine I will be doing some work with some of the big sponsors and with Sodexo. The radio rights have not been announced yet but in the past I have worked for BBC Radio. If I’m not broadcasting, I will be doing all I can to get tickets for the semi-finals and the final. The final is on my birthday.
Q.
How much appeal will the tournament have for non-rugby fans? The beauty of the Rugby World Cup is that they have chosen stadia that are suitable and relevant to the teams that will be playing at them and the pricing is such that it is going to encourage all sorts of people, including families, to watch. There will be plenty going on in the stadia aside from the rugby, with special attractions for children and the sort of hospitality laid on by the likes of Sodexo is going to be top drawer.
A.
Q. A.
Q. What’s it like as a former scrum-half player to look ahead to a World Cup in your home country?
A. I was fortunate enough to play in a home-based tournament in 1999. It’s a bigger tournament now but even then you got whisked away by it all. As the third largest global sports event, it is what you aspire to as a sportsman and to be involved in it on your home turf eclipses anything. Everyone wants a piece of you and it’s easy to get distracted but part of the preparation is making sure you are concentrated on doing your job and not getting sidetracked by all the things going on around the tournament. That was the great thing about our team of 2003; we managed to stay focused on the job in hand and then enjoyed ourselves a er we’d achieved what we set out to achieve.
Q. A.
Ben Youngs has told us about the importance of diet in his preparation for games: has it changed from when you were playing? Rugby was one of the sports in the forefront of bringing in nutritionists and taking our own chefs away with us to ensure we had our own standards of food, own menus, and that all our likes and dislikes were catered for. What’s developed over the years is the supplementation involved so whereas previously it was the same food for all, now it is all very bespoke with the emphasis on natural superfoods like beetroot juice, acai berries, omega 3 oils, barley grass and wheatgrass. These players are so religious about their diet it has become more than ust seeking the one percent difference over their opponent; they’re trying to find five percent difference. t’s moved on a huge amount even from when I was playing. Now you’ve stopped playing, have you allowed a few bad things to creep into your diet? Balance is very important to me. Obviously I’m never going to be as strict as I was when I was playing: I love my food too much. I don’t really enjoy junk food. I would rather not eat than eat junk food. I always have plenty of fresh fruit and veg, almond milk and soya milk in my fridge and I enjoy making shakes and smoothies with them and having yoghurt with cereals.
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CHAMPIONS OF HOSPITALITY
CHAMPIONS OF HOSPITALITY
Having already created, implemented and marketed the o cial corporate hospitality and travel programmes for the 200 Rugby World Cup in France and 2011 Rugby orld Cup in ew ealand, it’s no surprise that the team at Rugby Travel & ospitality RT imited are seasoned pros when it comes to orchestrating this prestigious sporting event. RTH – a joint venture between Sodexo and the Mike Burton Group – has also been awarded the exclusive hospitality contracts for the two forthcoming Rugby orld Cups. The first of these will take place next year in our very own green and pleasant land, while the subsequent international tournament is due to be held in apan in 201 , both of which will allow RTH to yet again deliver their renowned world-class travel and hospitality programme to thousands. Bernard apasset, Rugby orld Cup imited chairman, said that the R C are ‘delighted to be extending our excellent partnership with RT through to the Rugby orld Cup 201 in apan. The company has vast operational experience, a highly professional and innovative approach and is globally renowned for delivering exceptional travel and hospitality programmes. The commercial ticketing programme has been one of the ma or success stories for Rugby World Cup, enhancing the tournament experience for hundreds of thousands of rugby fans from all around the world and contributing massively to the global development of the game.’ n 2015, RT will also manage the in-stadia private hospitality catering and – in order to deliver the best service possible – have established o ces in ondon in the run up to the tournament. The company plans to replicate shortly before the Rugby orld Cup in apan, when they will step up preparations by setting up a base in Tokyo.
The company is ‘very excited about this fantastic opportunity to extend our association with Rugby World Cup’ and professionalism of the team. This is a prime contract and will help us deliver on our corporate ob ectives whilst benefiting the game of rugby around the world.’.
The hospitality packages for the 2015 orld Cup promise the ultimate experience to corporate and noncorporate guests alike, with a dazzling array of programmes on offer. These include private settings such as the ebb Ellis Suites at Twickenham and Corporate Boxes, each of which can be tailored to specific requirements and offer both formal and relaxed dining options. Guests can also en oy a more interactive and vibrant setting at the impressive Twickenham Pavilion, while the Prestige 2015 and Club 2015 packages both provide superior seating options as well as fine dining in the heart of the stadium. Finally, die-hard fans can en oy a bird’s eye view of the action down below from one of Twickenham’s state-of-the-art Skyline Boxes, or pre and post-match entertainment for business associates, friends and colleagues with the Premier 2015 programme. ndrew Burton, chief executive of the Mike Burton Group and RT , says that the company is ‘very excited about this fantastic opportunity to extend our association with Rugby orld Cup,’ adding that ‘the decision to award the contract for two tournaments is testament to the dedication, hard work
Chris ohn, managing director of Sodexo Prestige, Sodexo‘s sports, leisure and travel division, and chairman of the oint venture, says ‘ e are delighted to continue this collaboration with R C which has confirmed the long-term nature of a relationship that has been built on teamwork, rigorous execution and the high quality of our service offer.’.
A WORD FROM ANDREW BURTON, CEO OF RTH ‘With the Rugby World Cup 2015 set to be the biggest-ever rugby tournament and the largest sporting event in the world in 2015, there is an exciting opportunity for companies to use corporate hospitality as an effective business generation tool as part of a truly global event. e have already received unprecedented demand for o cial hospitality, with more than double the level of interest at this stage than for all previous Rugby orld Cup tournaments. This demonstrates not only growing confidence in the economy but also indicates that the Rugby orld Cup 2015 is set to be the showcase global sporting event for corporate hospitality.’
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SCOTTISH
PROMISE
THROUGHOUT 2014, SCOTLAND WILL PLAY HOST TO A RANGE OF INTERNATIONALLY HIGH-PROFILE EVENTS INCLUDING THE LONG-AWAITED COMMONWEALTH GAMES
The excitement begins in the summer, when the Queen’s Baton Relay will arrive in Scotland following its 190,000km world tour across each of the 71 nations which will be competing in the Games. It will travel across the country from 14 June
But that’s not all. Spanning across the year, Homecoming Scotland 2014 presents a packed programme of events which celebrate the very best of Scotland; mouth-watering food and drink events, lots to get you active in the great outdoors plus spectacular arts, cultural and ancestral heritage to explore.
on 23 July. The 20th Commonwealth Games, from 23 July to 3 August, will see an incredible 4,500 athletes compete for 261 medals in 17 sports, in 14 venues around Glasgow and the surrounding cities. This will include Glasgow’s Celtic Park, which will host the opening ceremony, Hampden Stadium, for track
already starting to see impacts as a result,’ says Stuart
been previously possible.’.
Hot on the heels of the Games is golf’s most widely anticipated international event, the Ryder Cup, running from 26 to 28 September and taking place at Gleneagles in Perthshire – which occurs every two years, will be played in the UK until at least 2026. 12 •
But despite Scotland’s impressive track record as an event destination, the staging of international events on this scale certainly hasn’t been without its challenges. ‘The size and else,’ Stuart explains. ‘That puts pressure on the industry to deliver, but results so far would suggest that it has been handled successfully, particularly as Scottish companies
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SCOTTISH PROMISE
" The eyes of the world will be on Scotland and there will undoubtedly be a feel-good factor surrounding [the events]. With all of the home nations competing there should be lots to celebrate from a sporting point of view. There’s also the feeling of being part of something special, and when the city is dressed and in Games-mode, it will be impossible not to get caught up in it."
International events director at EventScotland, Stuart Turner
factor surrounding [the events]. Hopefully Team Scotland can achieve their target of having their most successful ever Games, and with all of the home nations competing there should be lots to celebrate from a sporting point of view. There’s also the feeling of being part of something special, and when the city is dressed and in Games-mode, it will be impossible not to get caught up in it.’.
have won a number of key contracts associated with the Games and the Ryder Cup. The challenge of what comes next is also something we’re acutely aware of, and EventScotland has been working with partners to secure three World and two European Championships for 2015.’. So will the Commonwealth Games and Ryder Cup have as great an impact on the national psyche as London 2012 did? Stuart is convinced that they will, saying ‘the eyes of the world will be on Scotland and there will undoubtedly be a feel-good
But Stuart is keen not to let focus slip from the bigger picture, and is eager to point out the incredible legacy which the Games will leave in their wake, including benefits in sporting, social, cultural, economic and health spheres. But that’s not all. ‘From an events perspective, along with the new and improved infrastructure, a key legacy from the Games will be the volunteer workforce, which can support the industry for many years to come,’ Stuart says. ‘We have been working with Volunteer Scotland for a number of years on the Event Team Scotland system, which will help to ensure that those with a desire and interest in volunteering at events will have on-going opportunities in Scotland.’. 13
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LENÔTRE
Lenôtre
THE GRAND UNVEILING THE WORLD-RENOWNED FRENCH CULINARY MASTERS MAKE THEIR UK DEBUT AS PART OF THE SODEXO FAMILY
Sodexo acquired Lenôtre from Accor in August 2011. At that time, Sodexo chief executive Michel Landel said, 'We are very pleased to welcome Lenôtre’s employees to Sodexo. Lenôtre’s brand symbolises the elegance and rigour of French luxury goods, its expertise is widely recognised and it has an excellent reputation in France. This strategic acquisition is in full alignment with our intention to further develop our Prestige offer in luxury gastronomy to better serve our clients.'.
Gaston Lenôtre opened his first shop in Paris in 1957 and often worked with up to three generations of his talented family at once. After gradually gaining a reputation as one of France’s leading culinary pioneers, Maison Lenôtre was born. Known internationally for haute gastronomy, Lenôtre promises to deliver a dining experience which adheres firmly to their ethos of expertise, experience and passion. Sodexo chief executive Michel Landel said: ‘Lenôtre’s brand symbolises the elegance and rigour of French luxury goods, its expertise
is widely recognised and it has an excellent reputation in France.’ Mr Landel said the acquisition aligned with Sodexo’s intention to develop its Prestige offer further in luxury gastronomy to serve clients better. Lenôtre now has 39 luxury gastronomy addresses in 11 countries, many in Paris (including Le Pré Catelan and the Pavillon Elysée Lenôtre, both of which have three Michelin stars) but also including such farflung destinations as Bangkok, Kuwait City, Jeddah, Doha and Riyadh.
Lenôtre are renowned for delivering exceptional quality. Opposite page, clockwise from top; Dedicated staff ensure everything is perfect; the exquisite fare which has gained the company a reputation for creativity and excellence.
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Their cookery and pastry making schools welcome professionals from across the globe.
HAUTE CUISINE AT SODEXO
Best known for their up-market bakeries and contemporary Lenôtre cafés, they have also catered at a host of the world’s most highprofile events (including the Beijing, Athens and Sydney Olympic Games, FIFA World Cup, Rugby World Cup and Monte Carlo Tennis Open, to name a few), as well as many exclusive wedding parties and major events at the Stade de France. Their success relies upon an unwavering dedication to excellence of ingredients, creative audacity and the ability to incorporate the culinary traditions of any given environment with their own supreme savoir-faire. Lenôtre employs 500 people, including ten chefs who each hold the coveted Meilleurs Ouvriers de France title – the MOF or ‘Best French Craftsmen’ – and an army of cooks, pastry chefs, chocolatiers, ice-cream makers, bakers and sommeliers. All of them have been hand-picked for their talent and originality, constantly pushing the boundaries of cooking. The result is elegant dishes such as beech-smoked salmon, chicken with morels and quiche Lorraine, not to mention expertly done old favourites such as blinis, foie gras and (of course) gold caviar.
Their cookery and pastry making schools welcome professionals from across the globe.
Lenôtre isn’t just about awardwinning, beautiful food, exceptional service and painstaking attention to detail - behind the scenes there is a complex network operating tirelessly to attain ever higher standards and ever greater levels of innovation. The partnership with Sodexo sees up to 40 chefs from Sodexo’s independent schools division in the UK attending the renowned École Lenôtre in Paris for an intensive three-day culinary course. Each year the course focuses on a different area of culinary expertise (last year, for example, it was the art of bread-making), ensuring that the chefs are able to take their skills to new levels in the quest to provide even better food and service to some of the country’s leading independent schools.
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LENÔTRE AT ROYAL ASCOT
THOROUGHBRED CUISINE AT
t
A TRUE STALWART OF THE BRITISH SOCIAL SEASON, WE GO BEHIND THE SCENES TO FIND OUT HOW TOP FRENCH GASTRONOMY WILL BE BRINGING NEW CULINARY MAGIC TO ROYAL ASCOT THIS SUMMER
Racing at the highest level, fabulous fashion and plenty of glamour, Royal Ascot is all but unrivalled when it comes to luxury and pedigree of the first order. Boasting 247 private boxes and over 300,000 visitors each year, the prestigious five-day meeting attracts the crème de la crème of society. For the past 15 years Sodexo has been the sole catering contractor at this prestigious event and this summer’s fare in The Sandringham, The Balmoral and Carriages restaurants is to be provided by its French luxury gastronomy experts Lenôtre. Richard Barclay, director of Ascot Hospitality at Sodexo, says: ‘One of the most innovative and ground-breaking additions to Royal Ascot 2014 comes with the introduction of Lenôtre which, of course, runs Le Pré Catelan, a three Michelin star restaurant world renowned for its lavish décor and sumptuous menus. We look forward to Lenôtre bringing something very special to this year’s racing.’. Thomas Christoux, event sales director at Lenôtre, explains: ‘Using all the concepts we have developed throughout our many years of experience, Lenôtre executive chef Guy Krenzer has created special menus combining English tastes with a French touch. Olivier
Poussier, an award-winning sommelier, will be on hand to match the best wines from different areas with the appropriate season and food.’. The Sandringham is a plush, chalet-style restaurant located on the marquee’s ground floor and best suited to groups of ten (who may book an exclusive table) or smaller. Here guests can enjoy first-rate three course meals featuring the very best seasonal produce as well as superb, head-on views towards the Grandstand and Winning Post from a private balcony located just metres from the track. One floor up, The Balmoral restaurant offers a stylish and sophisticated interior in which to relax and unwind after the excitement of a close-run race, with a delicious five-course luncheon, complemented by fine wines and champagne, guaranteed to create the ideal atmosphere for groups of between two and 12. Carriages, also situated within the luxurious marquee and boasting fabulous uninterrupted views across the course, is for larger groups of diners who can enjoy a four-course luncheon and an equally extensive selection of fine wines and champagne – all the while able to keep one eye on the excitement below. 17
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SUMMER EVENT SEASON
SUMMER
EVENT SEASON THE VERY BEST THIS SUMMER’S SOCIAL CALENDAR HAS TO OFFER RHS CHELSEA FLOWER SHOW Where: Grounds of Royal Hospital Chelsea, London When: 20-24 May 2014 What: Five-day internationally renowned horticultural event attracting approximately 157,000 visitors to see the 550 exhibitors and their creations, complemented by a range of hand-picked catering facilities, with everything from threecourse meals with champagne to light snacks and cups of tea. Dress: No formal guidelines but visitors tend to dress smartly, with men opting for blazers and light trousers and women favouring summery dresses.
HENLEY ROYAL REGATTA Where: River Thames, Henley When: 2 - 6 July 2014 What: istoric five-day international rowing regatta, attracting thousands of spectators to watch top crews go head-to-head in a series of knockout races. Dress: Men attending the Regatta in the Stewards' Enclosure should wear lounge suits, ackets or blazers with flannels, as well as a tie or cravat. Ladies, should wear skirts which fall below the knee as well as a hat – which is customary, though not mandatory.
ROYAL ASCOT Where: Ascot Racecourse, Berkshire When: 17-21 June 2014 What: Five day horse-racing event attended by more than 300,000 people (including the British Royal Family) featuring 16 group races which generate a total of more than £15 million in prize money. Members of the exclusive Royal Enclosure can en oy a veritable banquet of fine dining, bars and hospitality services. Dress: The Royal Enclosure dress code is famously strict, dictating that ladies’ straps must be thicker than one inch, knee-length skirts and hats (not fascinators) should be worn. Men should wear black or grey morning dress with a waistcoat, tie, top hat and black shoes, tipping their hat when greeting and removing it when speaking to a lady.
WIMBLEDON Where: All England Club, Wimbledon, London When: 23 - 6 July 2014 What: The oldest tennis tournament in the world, this annual lawn tennis event is famed for its strawberries and cream sporting dramas. Dress: There is no o cial dress code but the general consensus is for spectators to dress smartly avoiding bare midriffs, eans, flip flops, trainers, strapless tops, shorts and hoodies. Ladies are discouraged from wearing viewobscuring hats.
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THE OPEN CHAMPIONSHIP Where: Royal Liverpool Golf Club (Hoylake) When: 13 - 20 July 2014 What: The oldest of the four major championships in professional golf, The Open is held at one of nine historic courses located across England and Scotland. Hoylake golf course will provide miles of perfectly manicured links. tented hospitality village filled with exclusive bars, clubs and restaurants will play host to tens of thousands of eager spectators. More than 150 players will compete for the Claret Jug, with the winner awarded roughly £1million in prize money. Dress: hile there is no o cial dress code for The Open, spectators are advised to dress smartly, with men generally opting for a jacket and tie and women wearing smart sports attire.
THE COMMONWEALTH GAMES Where: Glasgow, Scotland When: 23 July - 3 August 2014 What: Set to be the largest multi-sport event ever held in Scotland, this twentieth Commonwealth Games will see venues across Glasgow play host to an incredible 261 events in 17 sports, with 71 Commonwealth nations due to compete and thousands of visitors from across the globe expected to attend. Dress: o o cial dress code – although it’s recommended that spectators are dressed comfortably if they plan to attend long matches, and should be prepared for wet weather if the venue is outdoors.
COWES WEEK Where: Isle of Wight When: 2 – 9 August 2014 What: Annual sailing regatta with up to forty races taking place every day (weather dependent). Attracting around 100,000 visitors, with close to 8,000 competitors and up to a thousand boats taking to the water, filling the Solent with vibrant spinnakers and fierce rivalry. Dress: If attending the one of the three Royal clubs, men should wear smart sailing gear during the day, a lounge suit for cocktail parties and black tie for balls (or mess dress for members), while ladies should wear a cocktail dress for cocktail parties and evening gown for balls.
THE RYDER CUP Where: Gleneagles Hotel, Perthshire When: 26 – 28 September 2014 What: Three day prestigious golfing event pitting two teams – one representing European golfing talent, the other American – against each other in the ultimate test of ability and skill. Dress: There is no o cial dress code although spectators will typically dress in smart, practical attire.
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PRESTIGE VENUES & EVENTS
NEW
PRESTIGE VENUES & EVENTS UNVEILED Sodexo Prestige is recognised globally for its world-class hospitality and culinary excellence at venues and events. The company is the caterer of choice at major UK sporting events like golf’s The Open Championship; Royal Ascot, a highlight of the British social season; visitor attractions like HMS Belfast and Royal Botanic Garden Edinburgh; and football stadiums such as Newcastle United’s St. James' Park and Brighton & Hove Albion’s American Express Community Stadium. With its impressive track record and experience, it continues to innovate
sports, leisure, conferences and events market, ensuring exceptional quality standards across all the food, facilities management and value-added services it delivers to over 50 unique and iconic venues and events in the collection. Underpinned by a deep understanding of customers and the market, Prestige Venues & Events has a strong standing in a competitive marketplace by
sales, marketing, people and economies of scale. Ultimately, the objective is to support
in improving customer experience and helping clients sustain continued growth.
business and personal reputations of clients and customers.
Now Sodexo Prestige has entered a new era with the launch of Prestige Venues & Events – Sodexo’s premium service
"At every touchpoint we want our customers to have confidence that we are better than our competitors at enhancing their business and personal reputation."
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Prestige Venues and Events HOW PRESTIGE VENUES & EVENTS WILL DELIVER THE DIFFERENCE:
We have a fabulous new website with a host of benefits:
QUALITY STANDARDS AND OPERATIONAL EXCELLENCE Commitments to customers and robust standard operating procedures ensure exceptional food, service and overall customer experience and consistency across the entire collection. Performance is monitored through a rigorous mystery shopper programme and BS8901 management system certification demonstrates a strong commitment to sustainability.
PEOPLE DEVELOPMENT AND ENGAGEMENT Developing staff is a key strategic priority for Sodexo globally and in the UK & Ireland. Sodexo is committed to recruiting the best, providing staff with the means to grow and develop throughout their careers, and fostering diversity and inclusion. It holds Investors in People Bronze accreditation in the UK and was also awarded the equivalent Excellence through People accreditation in Ireland.
Based SALES aroundCHANNELS a series of DEDICATED customer commitments The national accounts team promotes and sells the entire linkedalongside to our exemplary collection the new Central Enquiry Hub, available standards in our food, our online and by phone to take queries and bookings. The new service, our people, our state-of-the-art interactive website PrestigeVenuesAndEvents. sustainable practises and OUR and planning sodexo.com simplifies our venue and local the search, enquiry COMMITMENTS process for customers, and the use of marketing automation community support with a database of over 00,000 contacts, allows effective targeting and lead generation.
A stateOF of SCALE the art ECONOMIES AND PRODUCTIVITY Therewebsite are clearprestigevenues economies of scale by being part of a larger @events.sodexo.com portfolio – in particular group purchasing power and group with details, images and selling power. It provides an ‘umbrella’ of central sales and video of each venue, a live marketing activity to promote the individual venues and chat facility, event calculator, events as part of a larger which allows client sales shortlist option as wellcollection as and marketing budgets to go further. news and case studies
MARKETING EXPERTISE AND PROACTIVE SUPPORT A highly experienced central marketing team proactively promotes the collection on and off-line to generate wider reach and more customer touch points. Wider marketing support includes PR, in-house design and production, consumer insight and social media to help create a single ‘voice’ for the whole collection.
A centra telephon and emai supported hub team ‘one stop for venue
from our venues CHRIS JOHN, MANAGING DIRECTOR, SODEXO PRESTIGE, SODEXO’S SPORTS, LEISURE AND TRAVEL DIVISION, SAYS: “ We are excited to present this market-leading service offer to our lients an ustomers e eli er a ar inning oo an ig ly ersonalise ser i e rom a talente an ex erien e team an e are onstantly raising t e ar or our ustomers Prestige enues A series ofneseasonal ents sets a stan ar in ustomer ex erien e an promotions emonstrates and o added o exo ontinues to inno ate
A team o account to listen a your need informed portfolio o the UK
value offers to ensure a great experience with the best value for money
For more information on Prestige Venues and Events, please scan here
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PRESTIGE VENUES & EVENTS
et
DUNDAS CASTLE BEAUTIFUL AND HISTORIC, EXPLORE ONE OF SCOTLAND’S MOST STUNNING VENUES
Dundas Castle is one of Scotland's most beautiful and historic castles. Secluded within 1,000 acres of spectacular countryside, yet only eight miles from Edinburgh and just ten minutes from the city’s airport, it is a spectacular location for a wide variety of special events. Overlooking the River Forth, the Castle in South Queensferry is an 'exclusive use' five star venue which is booked in its entirety for residential and non-residential events. So, whether it is a corporate event, a family celebration or a wedding, with its variety of features and facilities, including 17 bedrooms, the Castle promises an experience that is truly unique. The Auld Keep was built in 1416 and provides the perfect location for a medieval banquet for up to 26 people; the main house is Georgian with three reception rooms plus a purpose built boardroom; and the chandelier-lit Pavilion Marquee on the lawns offers an elegant space for entertaining up to 180 guests. The luxurious four star Boathouse is secluded in the heart of the Dundas Estate on a private loch. It is a one bedroom selfcatering cottage providing a romantic and cosy retreat that is hired independently of the Castle. Dundas Castle is the luxurious stately home of Sir Jack Stewart-Clark and his wife, Lady Lydia, an interior designer, and combines grandeur with the warmth of a family home thanks in no small part to her skills and flair. There is also plenty in the way of recreational activities and country pursuits – a nine hole
golf course, private tennis courts, a squash court and a 4x4 off-road track; while the grounds are a backdrop for archery, clay pigeon shooting and quad biking. Sodexo has been the venue’s exclusive catering partner for more than a decade and its chefs pride themselves on offering a dining experience in keeping with such an awe-inspiring setting. Siobhán Leith, marketing manager, Dundas Castle, explains the challenge: ‘Our catering is really important – it is part and parcel of the unique experience we offer. We work really closely with the catering team: it is a partnership. They provide a real twist on the traditional because we have to be able to meet the expectations that come with being a five star venue, but at the same time be innovative and on-trend.’.
Overlooking the River Forth, the Castle in South Queensferry is an 'exclusive use' five star venue This was particularly important when forward-looking brand Virgin Atlantic was investigating using the Castle for a high profile launch event last year. Naturally, the chefs at Dundas use only the freshest, highest quality produce that is locally sourced, but they had to think outside of the box to impress the iconic brand. They came up with a goodie bag for the airline’s scouting team which was an edible version of the wash bag given to its first class passengers. It contained a mini toothpaste sorbet, a lipstick of raspberry fondant, a white chocolate soap and marshmallow cotton wool.
As a result, Dundas Castle secured the booking last April to host a launch event for Virgin Atlantic’s ‘Little Red’ – its first ever domestic flight service offering four daily round-trips between London Heathrow and Manchester, six daily round-trips to Edinburgh and a further three daily roundtrips to Aberdeen. The Castle team organised, managed and seamlessly executed the event to mark the launch of the London to Edinburgh route. The aim was to raise awareness, demonstrate the ease of travel from London to Scotland and to showcase the very best that the destination had to offer. Around 100 VIPs and journalists were flown up from London and treated to a fantastic day of traditional activities including Scottish dancing, classes in how to play the bagpipes and military drums and falconry demonstrations. A particular highlight was a Highland Games competition which included tossing the caber. Guests were served iced frappuccinos with handmade doughnut lollipops before being split into four ‘clans’ – each named after a Little Red plane: Maggie May, Queen of the Cobbles, Rosie Lee and Tartan Lassie. The competition culminated in a tug o’ war battle in which the Maggie May clan won. After the activities, the guests were rewarded with a replica of the Virgin Redhead cocktail that is served in the airline’s airport lounges. The awards were presented during a buffet lunch within the Pavilion. Dishes included a seafood cocktail starter of hot smoked salmon, peppered mackerel and crayfish tails, baby gem leaf and wood-roasted red pepper mayonnaise; a main of fillet of locally farmed
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beef, soft herb mash, buttered seasonal baby vegetables and light garlic jus; and a bitter chocolate and chilli cake with bourbon frosting dessert. Tom Beauchamp, awarding winning Head Chef at Dundas, explains: ‘Working with a venue such as Dundas Castle is fantastic, the history, the building and the exclusivity of it are incredible. No day is ever the same and you are constantly exposed to new challenges and new experiences.’. For more information, visit dundascastle.co.uk or PrestigeVenuesAndEvents.Sodexo.com
HISTORY In 1416, James Dundas obtained permission to build a Keep. It was used as both a dwelling and a fortress and an extension was granted in 1436. Members of the Dundas family have been famous throughout history: Hugh Dundas served under William Wallace while his son, George, fought alongside Robert the Bruce at the battle of Bannockburn. Oliver Cromwell is known to have been a visitor around the time of the battle of Dunbar in 1650 and his statue stands at the main entrance to the Keep. Henry Dundas built the ‘modern’ Castle in 1818, but the construction was so costly the estate had to be put on the market in 1846. Mr William Russell, a gentleman with a liking for rearing and betting on horses, was the purchaser. The Castle was acquired in 1899, by Stewart Clark, a Victorian philanthropist and textile industry titan; Stewart Clark’s son changed the family name to Stewart-Clark in his honour. Sir Jack Stewart-Clark, greatgrandson of Stewart Clark, inherited Dundas Castle in 1995, and has restored it and turned it into Scotland's premier events venue.
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PRESTIGE VENUES & EVENTS
HMS BELFAST SCORES WITH CARNIVAL KICK OFF THIS SUMMER
Above: The HMS Belfast lit up at night Right: Latin and Brazilian ensemble "Tropicalia" and its vibrant performers
As football lovers eagerly await the 2014 FIFA World Cup in Brazil in June, the historic HMS Belfast plans to celebrate the international football championship with a host of Brazilian Carnival themed summer parties. Those who cannot travel to see England’s matches against Italy, Uruguay and Costa Rica can still get to experience a taste of the host country’s famous carnival atmosphere with this year's themed summer party packages. These can be booked on external decks or in internal event spaces at the iconic venue, designed for groups of between 24 to 450 guests and available from 1 June until 30 September. With stunning views of Tower Bridge and the Tower of London, HMS Belfast, the only surviving World War II battle cruiser, is part of Imperial War Museums and is now permanently moored on the River Thames, the ideal location to samba the night away. There are a range of onboard party features including summer cocktails, a
delicious BBQ, and live entertainment from the Latin and Brazilian ensemble “Tropicalia” – a multi-award winning, vibrant London-based company which provides stylish, fun and colourful live music, singing and dance with up to 20 or more musicians, dancers and performers.
HMS Belfast, the only surviving World War II battle cruiser, is part of Imperial War Museums and is now permanently moored on the River Thames Retail visitors to the chic Upper Deck bar, which sits on top of HMS Belfast's landside building, the Quayside Pavilion, can soak up the party atmosphere too as there is a bird’s eye view of the ship’s deck and London landmarks from the open-air riverside bar. There will be a carefully selected menu of wines from Brazil and flame-grilled meats on offer when the bar opens for the summer season on 10 April.
The Upper Deck bar is part of the Quayside Pavilion, an exciting new retail space, ground floor caf and striking new visitor entrance to board the HMS Belfast which opened last year. Sodexo has had a long-term relationship with HMS Belfast since the 1990s and currently provides retail, catering, hospitality, event management, and sales and marketing services for both the HMS Belfast and the Quayside Pavilion. Nigel Bryant, Sodexo account manager for the venue, says: ‘When Brazil was selected as host for the 2014 FIFA World Cup, a ripple of excitement went around the football world. This is our way of celebrating this great sporting spectacle being held in one of the most flamboyant footballing nations in the world and showcasing HMS Belfast and its Upper Deck bar as a fantastic event and food and drinks destination located on the Thames.’. For more information, contact hmsbelfast@sodexo.com or call 020 7403 6246.
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AVIATION
HIGH FLIERS SODEXO’S GLOBAL AVIATION BUSINESS COMPRISING MORE THAN 70 LOUNGE OPERATIONS IN OVER 80 CITIES IN 23 COUNTRIES ACROSS THE GLOBE, SODEXO’S AVIATION BUSINESS IS A TRULY GLOBAL AFFAIR
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Above: Lynn Knight, Sodexo’s Aviation Solutions Director, enjoyed a 25-year career with American Airlines
Providing an array of airport, traveller and other airline services throughout the world, Sodexo's aviation sector is far reaching to say the least. It has 25 aviation clients including: Malaysia Airlines, Emirates, Virgin Atlantic, American Airlines, Delta Airlines, Southwest Airlines, Air New Zealand, United Airlines, Air Canada, Air France, Alaska Airlines, KLM, Scandinavian Airlines, Norwegian Air and Swiss Air. For Lynn Knight, the company’s Aviation Solutions Director, based in the United States, the sky is the limit – and he knows what he is talking about. Before joining Sodexo last August, he enjoyed a 25-yearlong career with American Airlines. In latter years, he was responsible for the mega US carrier’s Sodexo serviced airport lounges. The Sodexo client turned Sodexo executive, talks about the key drivers behind Sodexo’s growing aviation business.
This is a really exciting time - we are experiencing dramatic growth with domestic and international airlines, airports and more. Aviation is Lynn Knight’s passion. ‘ always loved flying. s a child, thought it was the most amazing thing in the world to see a big airplane take off. retained that interest from a very young age and, a er my degree, was hired by American Airlines.’. Working for Sodexo has provided him with an opportunity to make excellent use of his industry knowledge and expertise as well as client insight. ‘One of the reasons that I was hired was not only to help grow our aviation presence in terms of hospitality services, airport, traveller and airline services, but also to provide current clients with sustained innovation – new
ideas, new services and opportunities, things that really differentiate them from their competitors. The aviation market is extremely competitive. I think we continue to see our business grow because we are very good at providing value and quality whilst developing new ideas unique to each client and moving forward with them.’.
SODEXO’S STRENGTHS • Strong relationships • Global one team approach providing consistency
• Expertise in FM in other parts of the business that can be applied to aviation
• Able to deliver increased
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AVIATION
irlines seek a differentiated brand and customer loyalty. ynn explains ‘ s airlines get bigger and more global believe that they are looking for a partner that can manage their business globally as it makes it much easier and streamlines and, believe, provides a much better product. ‘There is greater consistency, a single point of contact, speed to market and it is much easier to execute. ith one team you can more easily focus, and once the partner understands your brand, it allows for a much easier execution. irlines are very focused on cost but they also
I always loved flying. As a child, I thought it was the most amazing thing in the world to see a big airplane take off.
want a quality product, so it is all about the value a single service provider brings across all of the various services and product offerings. ‘Sodexo is well placed due to its global presence – a strong presence spanning orth merica, Europe and beyond –and its proven ability to deliver global contracts, such as the Virgin tlantic contract.’. The company’s strong client relationships with airlines together with its proven capabilities in integrated facilities management provide further opportunities to offer airlines cost effective service solutions. ‘ e present a very strong value proposition to perform other services for airlines, enabling our clients to focus on their core business. These services include facilities maintenance, passenger services, airport
Working for Sodexo has provided him with an opportunity to make excellent use of his industry knowledge and expertise as well as client insight. and aircra services and more. Many of our clients are seeking different and better solutions that will help reduce cost while elevating service levels and this presents a really good opportunity for us.’ says ynn. ‘This is a really exciting time – we are experiencing dramatic growth with domestic and international airlines, airports and more. e are rapidly broadening the scope of services we are providing and leveraging the many other services and skills from our broader organisation. e are absolutely focused on being the premier partner to our clients.’. 27
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CREATE AND INNOVATE:
CHANGING THE GAME THE ATMOSPHERE, NOISE, SCALE AND ENERGY IN A PACKED STADIUM, WHETHER FOR A SPORTS MATCH OR CONCERT, CREATE AN EXPERIENCE
INNOVATE: in·no·vate /’ɪnə,veɪt/: 1. to make changes in something established, especially by introducing new methods, ideas, or products 2. to introduce changes and new ideas Origin: 1540–50; from Latin innovat'renewed, altered', from the verb innovare, from in- 'into' + novare 'make new' (from novus 'new')
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STADIUM INNOVATION
Opposite page; crowds surge at a stadium event. Clockwise from left; stadium hospitality is big business; the Bar Pass app as it appears on a smart phone.
The exciting experience of attending a stadium event simply wouldn't be complete without the obligatory excuse to indulge in a wide array of delightful snacks and drinks, essential for sustaining enthusiastic spectators through singalongs and penalty shoot-outs the world over. Unfortunately, stadium retail areas can attract queues, and nobody wants to risk missing a winning goal or favourite song. How can a stadium actively manage queues and reduce service times to improve customer experience and optimise retail sales? This is an on-going challenge. Sodexo has been trialling a new technology solution from Bar Pass, a ground-breaking app which promises a long-overdue solution to reduce food and drinks queues at stadiums nationwide. The app allows stadium-goers to pre-order their food and drinks ahead of time, with an alert sent to the customer’s mobile phone when the order is ready to be picked up from a retail stand or kiosk. Sodexo has successfully tested the app at Ascot Racecourse and is planning a
At Sodexo we’re always looking for new ways to improve our customers’ experience. further trial at the American Express Community Stadium, home of Brighton & Hove Albion Football Club, opening up the opportunity for enhancing the experience of its fans and visitors while increasing sales. It is constantly seeking out ways to embrace innovation and improve the overall customer experience, partnering with clients to find solutions to challenges no matter how big or small. ‘At Sodexo we’re always looking for new ways to improve our customers’ experience,’ Andrew Nicholson, head of online at Sodexo Prestige, explained. ‘A constant issue of working with live events is the ‘half-time rush’ – where we are challenged with serving a large influx of customers in a limited time. Anything we can do to reduce our customers’ wait times is of huge benefit, both to them and our bottom line. The Bar Pass app wins on both fronts – it helps us reduce queues and optimise sales opportunities.’.
Bertie Guard, head of strategy and event partnerships at Bar Pass, couldn’t agree more. ‘It has been a real pleasure working with Sodexo to improve the customer experience around food and beverages,’ he says. ‘The Bar Pass system also provides fantastic benefits to the catering staff, allowing them to serve more people in less time and increasing average spend by up to 40 per cent when compared to customers paying with cash.’. He adds proudly: ‘Feedback from users and venues has been universally positive.’ 29
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SEASONAL INGREDIENTS
EAT THE SEASON: SPRING
MALCOLM EMERY IS OUR PRINCIPAL CHEF He is charged with creating menus at venues and events whilst encouraging our younger chefs to push the boundaries and try something new.
"I THINK SPRING IS A CRACKING TIME OF YEAR. AFTER THE WINTER BRASSICAS AND ROOT VEGETABLES, THE THOUGHT OF NEW SEASON VEGETABLES, SWEET AND YOUNG, GETS MY TASTE BUDS BUZZING. THERE IS NOTHING NICER THAN FRESHLY PICKED SPRING VEGETABLES AND HERBS COOKED IN A SIMPLE WAY TO ENJOY THE NATURAL ENHANCED FLAVOURS. WHAT IS BETTER THAN NEW SEASON BRITISH LAMB, GRILLED OR ROASTED, ACCOMPANIED BY WONDERFUL SPRING VEGETABLES?"
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• SPRING 2014
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RECIPE:
ROAST LEG OF NEW SEASON LAMB, GARLIC AND ROSEMARY BRAISED BABY CARROTS, JERSEY POTATOES AND ONIONS 6-8 PEOPLE INGREDIENTS l1
large leg of English new season lamb l 1 bulb garlic l Large sprig of rosemary l 600g new season baby carrots l 600g button onions
l 500g
Jersey potatoes rapeseed oil l 1 bay leaf l 500ml lamb or chicken stock l 1 tablespoon chopped parsley l 1 tablespoon chopped mint l 100ml
METHOD
1. Prepare vegetables: rub baby carrots, peel onions and wash potatoes, cutting in half if large. Lay in oven dish, cover with stock and season. 2. Split garlic into cloves and place half of them, skin on, with vegetables. 3. Seal lamb in oil then pierce the surface with 1/4 inch deep cuts. Place small sprigs of rosemary and remaining peeled garlic into cuts across the leg of lamb. 4. Season with salt and pepper and place on vegetables. 5. Cook at 170 - 180oC for approx 11/2 hours. 6. Remove from oven and check core temperature. 7. Remove lamb from the tray, cover and rest. 8. Remove the juice from the vegetables and make jus. 9. Add chopped mint and chopped parsley gently to vegetables. 10. Check seasoning and serve.
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RECIPE:
SAUTÉED SPINACH AND SPRING ONIONS MAKES 6 PORTIONS INGREDIENTS l 1½kg
young leaf spinach bunch spring onions l 1 clove garlic l 50ml rapeseed oil l 20ml lemon oil l Seasoning l1
METHOD
1. Pick and wash spinach and salad spin until dry. 2. Clean spring onions and slice diagonally. 3. Rub large wok with clove of garlic. Add rapeseed oil and heat wok. 4. Add spinach and spring onions and stir fry until the spinach is wilted. 5. Season to taste and toss in lemon oil.
RECIPE:
RHUBARB JELLY MAKES 1 X 450G JAR INGREDIENTS l 450g
rhubarb, washed, trimmed and roughly chopped l 450g caster sugar l 3 leaves of gelatine (9g)
METHOD
1. Put the rhubarb and sugar together in a large, heavy-bottomed saucepan, and gently bring to the boil, stirring continuously. 2. With a ladle, remove any scum that rises to the surface and discard. Allow to simmer for 1 hour, then Soak the gelatine in cold water Then squeeze out the water and stir into the hot rhubarb liquid until dissolved. 3. Pour into a mould or Kilner jar and leave to set in a cool place. 4. Serve spooned out on to a plate or turn the jelly out and slice it. Any that you don't eat straightaway will keep in the fridge, or can be stored in the Kilner jar.
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SEASONAL INGREDIENTS
" COOKING WITH FRUITS AND VEGETABLES WHICH ARE IN SEASON IS A SURE-FIRE WAY TO MAKE SURE YOU’RE INCLUDING THE TASTIEST AND FRESHEST INGREDIENTS IN YOUR FOOD – AND IT’S EXCELLENT VALUE FOR MONEY, TOO."
RHUBARB Rhubarb is a good source of potassium and calcium and is low in calories. Rhubarb is 95 per cent water. 2 heaped tablespoons of cooked rhubarb will give you one portion.
SPINACH Spinach is an excellent source of iron. Iron is needed to make red blood cells which carry oxygen around the body. Spinach is rich in vitamin C, folic acid and beta carotene. Beta carotene is converted into vitamin A in the body. An 80g portion of spinach provides about 21 calories. 1 cereal bowl of fresh spinach or 2 tablespoons of cooked spinach will give you one portion.
LAMB Lamb is an excellent source of vitamin B12 and a very good source of niacin. It also provides important amounts of the B vitamins B1, B2, B6, folate, biotin, pantothenic acid, and choline. Grass-fed lamb is a good source of omega-3 fats.
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HARVESTING
PICK OF THE CROP AT ROYAL BOTANIC GARDEN EDINBURGH AWARD-WINNING SODEXO CHEF BEN HARRISON IS SPOILT FOR CHOICE WHEN IT COMES TO FINDING FRESH INGREDIENTS
Peas, spring onions and chives grown as part of The Edible Garden Project at the Royal Botanic Garden Edinburgh (RBGE) are currently being used by Ben Harrison who heads up the culinary team at its Gateway Restaurant. Broad beans,
The bespoke menus created for the venue by Ben and his team regularly include ingredients from The Edible Garden Project, which aims to help people grow their own fruit and veg and
incorporated into menus.
‘Any chef would love to have an edible garden like this on their doorstep,’ said Ben. ‘We regularly incorporate produce from the garden in our menus and diners love to know what they are eating is fresh and sustainable.’.
Using such seasonal produce has become second nature to the Sodexo chef since he started work at RBGE as a sous chef in 2003, working his way up to head chef in 2009. Ben played a leading role in the 2009 opening of the Gateway Restaurant, helping with everything from planning to the coordination of the award-winning venue, including setting out extremely high standards and service levels. He also helped with the design and operation of the kitchen.
Ben said: ‘I am passionate about using sustainable and fresh food in all my dishes when possible, so having The Edible Garden Project so close to our kitchen is brilliant. ‘Whatever is fresh and in-season in the garden we can use in taste of our food.’.
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SEASONAL INGREDIENTS
RBGE was founded in the 17th century as a physic garden. Now it extends over four gardens boasting a rich living collection of plants, and is a world-renowned centre for plant science and education. It was recently VisitScotland.
The bespoke menus created for the venue by Ben and his team regularly include ingredients from The Edible Garden Project. Earlier this year Ben put his head together with Ben Dell, community gardener with the Edible Garden Project at RBGE to mark the biggest date in the Chinese calendar, the start of the Chinese New Year, by sowing a crop of plants such as pak choi, chop suey green, edible chrysanthemum, wong bok Chinese cabbage, Tastsoi, Mizuna and Mibuna. He said: ‘Each of the plants Ben has planted is distinctive and delicious, which will make them really exciting to work with throughout this year.’ ‘ e love exploring new flavours in the restaurant kitchen and will be looking for interesting ways to incorporate these into our menus when the plants are ready to be harvested.’ ‘It's important for the project to explore globally grown ingredients, to try and make the most from what we can grow locally during the different seasons,’ adds Ben Dell. ‘Scotland experiences similar
winter weather to that in certain areas of China, meaning the conditions are ideal to grow here. The plants are protected from severe weather in poly tunnels or our cloches so hopefully we can look forward to a bumper crop.’.
him a prestigious national accolade last autumn, the FSM Sports and Leisure Award, an industry honour which celebrates the UK’s top contract caterers who have displayed innovation and creativity through their work.
For this year’s Chinese New Year (the Year of the Horse), Ben laid on a Chinesethemed menu using Far Eastern greens and salad ingredients already grown at RBGE, together with locally sourced, sustainable Scottish produce, including fresh fish.
Chris John, managing director, Sodexo Prestige, Sodexo’s sports, leisure and travel division, said Ben was a worthy winner of the award because his creativity and passion for food is clear.
Ben’s Chinese dishes have included: Musselburgh smoked haddock wrapped in won ton pastry, sweet chilli and garlic dipping sauce with garden-grown Asian salad; and soy and ginger marinated Shetland salmon, sesame black wild rice, garden-grown Asian greens and light fish broth.
‘He is a great ambassador for the company – a truly talented chef who delivers the highest standards consistently for his client and customers.’ said Chris. As well as running the restaurant and Terrace Café at RGBE, the 40-strong Sodexo team cater for hundreds of weddings, conferences and other events at the world-renowned centre for plant science and education.
His use of the garden’s fresh fruit, vegetables, herbs and other plants earned
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PEOPLE AT THE FOREFRONT
DELIVERING THE DIFFERENCE
DENIZ INCEER
NATIONAL ACCOUNT DIRECTOR
‘In a nutshell, I promote our collection of 50+ unique and unusual venues…something to suit all tastes and budgets.’ But at the same time, the mother of two, has found time to trek 100km in Nepal for charity. She put her passion for sport and running into a great industry cause by volunteering for the trip and paying for her own travel so that all the sponsorship money she raised – over £4,000 – for a 10-day expedition went towards helping young disadvantaged people develop the skills and confidence to secure employment in hospitality, leisure and tourism, particularly in the UK. She set off across the nnapurna mountain range in epal on 1 March and, talking to Deniz before she le , the thought of having no shower for the five days of the 100km trek seemed more daunting than the journey itself! She was going to be camping for the first time in her life and the expedition also included three days volunteering at a Kathmandu school. ‘They say this kind of experience can give you a different perspective on life,’ said Deniz. ‘The aim is to raise vital funds to help people to change their lives for the better. The donations will fund a programme for 45 young people who have never worked before, to secure sustainable employment.’. As one of two national account directors for Sodexo’s Sports, Leisure and Travel Division, Sodexo Prestige, Deniz Inceer has her hands full. She is currently working on the new Central Enquiry Hub, a central point of contact predominantly for venue finding agents, which is a key feature in the new Prestige Venues & Events offer. ‘This market-led initiative will enable agents to have a “one stop shop” for facilitating all conference and events enquiries for any of our venues across the UK,’ said Deniz, who manages a portfolio of venue finding agents and corporate clients. ‘In a nutshell, I promote our collection of 50+ unique and unusual venues to this client base,’ she said. ‘We have ships, boats, museums, stadia etc; something to suit all tastes and budgets. ‘It’s a diverse portfolio of venues and one of the challenges is keeping tabs on the peculiarities of each of them.
All funds raised from the trek will support the work of Springboard in the and will benefit young people and the local tourism industry in Nepal. Deniz describes herself as ‘determined and passionate about what do’ and says she takes on a different persona back home in Newbury, Berkshire, where she is mum to Milly, nine, and Max, seven, and wife to Martin, a teacher. Milly organised a table top sale at school to raise funds for mum’s Nepal trip and Max gave up some of his Christmas present money to the cause. * The Springboard Charity helps young people achieve their potential; nurtures unemployed people of any age into work; and helps alleviate poverty by supporting disadvantaged and underprivileged people into sustainable employment within hospitality, leisure and tourism.
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GARY ENGLAND B S
ESS DEVE OPME T D RECTOR
‘The clients, stakeholders and venues are all unique and each one requires a different approach.’ Variety is the spice of Gary England’s Business Development Director role in which he’s not only responsible for winning new business but also adding value to existing accounts and promoting additional service lines to existing clients. ‘The clients, stakeholders and venues are all unique and each one requires a different approach with different priorities,’ he said. Spring is one of the most exciting times of the year for Gary because he focuses on planning for the summer season – hospitality at Hampton Court Flower Show and Henley Royal Regatta (both new contracts won last year) as well as Royal Ascot and The Open Championship (contracts that have been retained and extended). He sees being able to get ‘under the skin’ of a client brand and understand its DNA as his main challenge. ‘Our portfolio of clients are luxury brands with dedicated and passionate stakeholder groups. Many of our clients have a long history and heritage with very strong brand values.’ Being able quickly to ‘get into the same head space’ as a client in order to understand their needs and the diversity of their requirements enables Gary to identify the solutions that are right for them, whilst respecting their traditions and everything that is important to them. way from work, arts and fashion are Gary’s great passions. ‘ absolutely love the arts and, in my opinion, London is the number one capital in the world for art and culture.’.
ALEX BEAUMONT HEAD OF EVENTS
‘Alex is working with the R&A to produce a premium burger to be served at The Open – look out for the golf tee skewer holding it all together!’ The logistics of providing high level hospitality at some of the country’s best known events of ‘the season’ are currently occupying Alex Beaumont’s time. As Head of Events, Alex has, for example, to work out how to get 10 staff, food and equipment onto Temple sland in the River Thames where 0 guests a day for five days will en oy a hospitality package at the start of the Henley Royal Regatta. Then there’s the challenge of working with the client from golf’s governing body, The R&A, to produce a premium burger to be served at The Open when it arrives at Royal Liverpool in July – look out for the golf tee skewer holding it all together! “Tenacious” is the work description Alex believes best sums him up while “taxi driver ” is perhaps most appropriate at home on the south coast, ferrying son Thomas, 12, to Scouts, brass band training or football. governor of a local unior school, lex en oys taking in the sea air on coastal walks in home town Lee-on-the-Solent.
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PEOPLE AT THE FOREFRONT
TONY CROSBIE
GENERAL MANAGER AT BRIGHTON & HOVE ALBION FC
‘So much of people’s experience is dictated by how the team performs on the pitch.’ Friday the 13th maybe unlucky in some people’s eyes but Tony Crosbie is eagerly awaiting that date in June when the legendary Rod Stewart will be performing to a packed crowd at the American Express Community Stadium in Brighton. Part of General Manager Tony’s role at the home of Brighton & Hove Albion Football Club is to build up the non-matchday income and the music concert – only the second in the stadium’s short history – provides a huge opportunity. Tony’s main responsibility is to ensure the service and matchday offering at all levels in the stadium is at a premium along with building and developing relationships with all key club o cials and engaging with season ticket holders.
‘The biggest challenge is that it’s still very new and, regardless of how good the food and service might be, so much of people’s experience is dictated by how the team performs on the pitch. If one young lady waitressing makes a slip when the team loses 3-0 it can be the end of the world.’ he said wryly. Tony describes himself as “resourceful” at work – ‘I’m an extremely ambitious person and want to be the best I can be’ – but away from work he confesses to being a so ie, certainly when it comes to his two daughters, Harley, 11, and Elise, 9. Although a Welsh rugby fan and a Tottenham Hotspur supporter, Tony says he likes nothing more than relaxing with wife Helen and the girls.
GEMMA AMOR
HEAD CHEF AT ASCOT RACECOURSE
‘My main challenge is finding new ideas to ensure we are always leading.’ Fine dining quite literally fit for royalty is currently occupying Gemma mor as ead Chef at Ascot Racecourse. ‘We are just in the process of developing the Royal Ascot menus,’ Gemma explained. ‘We are creating bespoke Ascot dishes which will be the signature dishes served in the hospitality boxes during Royal Ascot (17-21 June).’. Gemma, who has worked at Ascot for eight of her 18 years with the company, heads a full-time team of five which swells to 0 on race days and 250 for the Royal scot meeting. ‘My main challenge is finding new ideas to ensure we are always leading,’ she said. Dishes introduced for the royal meeting at Ascot are invariably then rolled out to the rest of the business. Gemma describes herself as “bubbly” and “a great leader ” adding: ‘I know how to get the best out of people.’. As the eldest of seven children (six girls and one boy), she admits “bossy” is the best description of her at home. Gemma lives in Egham, Surrey, and says baking is her main hobby away from the day job.
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DundasCastle E X C L U S I V E LY YO U R S
welcome home
DUNDAS CASTLE FOR YOUR CONFERENCE, FAMILY GATHERING OR WEDDING
JUST MINUTES FROM EDINBURGH AIRPORT DUNDAS CASTLE IS HIRED ON AN EXCLUSIVE USE BASIS
CALL US TO DISCUSS YOUR REQUIREMENTS 0131 319 2039 www.dundascastle.co.uk enquiry@dundascastle.co.uk
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WE’VE GOT THE RIGHT INGREDIENTS TO BRING YOUR EVENT TO LIFE Our venues are exciting, our standards exacting and our food award-winning. At Sodexo we take pride in perfection, whether it’s sourcing the best local ingredients, designing innovative and delicious menus, or seamlessly planning your event from beginning to end. That’s why Sodexo is the chosen caterer at world class events and over 50 unique venues across the UK. Everything we do, we do to the very highest standards. Visit PrestigeVenuesAndEvents.sodexo.com
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