CCT Venues

Across all our event spaces, CCT Venues’ team of award-winning chefs take pride in ensuring the food we serve is not only delicious – it’s made from responsibly sourced, high quality ingredients too.

Our internationally acclaimed Executive Head Chef Jamian Lewis is passionate about creating menus that are as imaginative as they are delicious – whether that’s for a healthy breakfast, light bites mid-conference or an exclusive evening meal.

Fresh, seasonal produce and mouth-watering flavours are Jamian’s trademark. But he’s also committed to sourcing ingredients from suppliers who meet the highest standards in sustainability and animal welfare.

We understand that flexibility is crucial for our clients, so our catering team is highly skilled in designing seasonal menus to suit every budget. And, of course, we’ll cater for any special dietary requirements – from gluten-free to diary-free, halal to vegan.

It means that by hosting your event at one of our London venues, clients can enjoy an impressive menu and can rest assured that quality and traceability from farm to fork is guaranteed.

Green & Fortune

Founded in 2008 by John Nugent, Green & Fortune is a multi-faceted hospitality business delivering retail, events and B&I catering across two London venues: Kings Place, overlooking Regent’s Canal in King’s Cross; and the iconic Sea Containers building on the South Bank.

At Sea Containers we operate the Green & Fortune Cafe, Cucumber Bar & Bistro, Sunset Bar & Café, all for the over 2000 employees of the building, as well as internal hospitality and commercial events for six event spaces under the Sea Containers Events business.

Sea Containers Events launched in March 2017, hosting a range of events from 10 to 120 for dinners, receptions for 250, an amphitheatre for up to 200, and a 220 capacity roof terrace Larger events for up to 600 can also be hosted by hiring multiple spaces.

From sales and marketing, full hospitality management, award-winning catering and complete operational delivery, Green & Fortune boasts a team brimming with expertise Our approach at Sea Containers isn’t your traditional take on B&I catering, the team work hard to engage with staff working within the building by creating a range of innovative offerings, showcasing some personality.

Honourable Society of Lincoln’s Inn

Providing in-house catering since the late 15th-century, Lincoln’s Inn offers culinary excellence for events. The 48-strong kitchen and catering team, led by head chef David Bush, is responsible for the delivery of delectable and innovative catering for every kind of occasion at the heritage-rich venue.

Lincoln’s Inn, set in a beautifully maintained 11-acre estate in the heart of London, is steeped in authentic grandeur, a noble attribute that is mirrored throughout the venue’s offering. With the rarity of access to archives going back almost 600 years, David and his team blend historic dishes with modern techniques, enabling them to bring the history of the venue to life through food.

Following the estate’s partial closure between 2016-2019, the catering team worked collaboratively with different departments to re-design events offerings with minimal disruption. The additional available time was used to send some of the chefs off for work experience at professional kitchens including Holborn Dining Rooms for exposure at high-end establishments.

The refurbishment project included the redesign of the Great Hall’s kitchen, project managed by the kitchen and catering team, now equipping them to cater for events of up to 700 guests and resulting in a significant rise in banqueting enquiries.

Lord’s Cricket Ground

Steeped in over 200 years of history, Lord’s is the most famous cricket ground in the world. Owned by Marylebone Cricket Club, Lord’s combines the traditional and modern in a unique way – a contrast typified by the Victorian Grade II*-listed Pavilion and award-winning J P Morgan Media Centre at opposite ends of the ground.

Our catering offering is no different. From a traditional afternoon in one of the most historic and famous rooms in sport, to collaborative work with a variety of innovative Michelin-starred chefs, our in-house catering team go above and beyond to provide food tailored to a variety of events and client needs, both on match and non-match days.

MCC aspires to be recognised as the benchmark for catering across sport and leisure, providing outstanding and distinctive food and drink all year round. Led by an award-winning Head Chef, the in-house team are constantly pushing boundaries and continually looking for ways to develop in order to offer the best gastronomic experience for all.

In addition, the significant investment in improving the facilities at Lord’s shows the ambition to continually improve. The quality of the in-house catering, combined with award-winning service, makes Lord’s a cut above the rest.

One Great George Street

One Great George Street has high levels of both new and repeat catered customers. It is particularly attractive to catered event organisers because it provides a consistently high level of service and food quality, is committed to sustainability and accessibility and offers excellent value for money. Organisers can sleep easy knowing all the components for their catered event are in one place and managed from concept to completion by one great team.

St Martin-in-the-Fields

At St Martin’s we see commercial activities as a way to support our work and extend our welcome. We run two cafés from our buildings on Trafalgar Square, the Café in the Crypt, and the Courtyard at St Martin’s. Our cafés led by Executive Chef Daniel Levy are open to all and provide an oasis of calm in the centre of London. We also open our spaces to host conferences and events and are home to a shop and brass-rubbing centre and classical music concerts. In all these ways we strive to model what it means to be a healthy organisation which plays a strong role in the community.

The Brewery

In 2018 The Brewery made the decision to bring all catering capabilities in-house. This decision was well-received by clients, reflected in the quality of the venue’s food and beverage ratings.

Led by Food Director, Tom Gore, and Executive Chef, Andy Ritchie, the venue’s team (six full-time and 27 casual staff plus 10 agency) develop menus that reflects the high level of creativity and innovation that The Brewery is renowned for.

In 2018, The Brewery served more than 128,500 covers, with approximately 26,000 of these occurring in the three weeks of Christmas. This shows the catering team’s ability to deliver amazing results under pressure, working on up to 10 events a day in busier periods.

Throughout the year, the team often find themselves producing different menus on days that The Brewery is hosting varying events in multiple spaces. Everything is prepared in-house, from pastries to sauces, no pre-made products are used.