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BEST IN-HOUSE CATERING PARTNER
CH&CO employs over 6,200 people at more than 750 UK and Ireland locations. We are the exclusive in-house caterer at 31 London venues and livery halls and we manage the event sales diaries at 18 of our London venues.
We pride ourselves on being the most open and honest in-house catering partner. We hold a Royal Warrant for catering services to HM The Queen, and a three-star Food Made Good rating from the Sustainable Restaurant Association.
We also use our expertise to partner with our venue clients in the refurbishment and reopening of these incredible event spaces.
Most recently, we reopened The Painted Hall at the Old Royal Naval College in Greenwich after a two-year £8.5 million conservation project. We also unveiled the refurbished events space, The Prince Albert Suite at ZSL London Zoo.
By 2020, CH&CO will have extended its food waste recording system to the whole business, reduced plastic use by 25%, and rolled out more compostable products.
We aim to serve 15% more vegan meals, increase our herb and vegetable gardens, beehives and bee hotels by 50%, and partner with 10% more specialist suppliers.
Grounded in a foundation of family ownership for 100 years, Delaware North have earned a reputation as one of the most admired family-owned hospitality companies in the world. Delaware North in 2015 was appointed to manage the catering operations at The London Stadium at the Queen Elizabeth Olympic Park — including event-day hospitality catering, the general admission food and beverage offer and the marketing and management of non-match-day conferences and functions. Delaware North pride themselves on working in close partnership with their clients to create unforgettable experience for the “I was there” moments.
Leiths – QEII Taste
QEII Taste is the award-winning in-house caterer at London’s QEII Centre, responsible for catering over 450 events per year ranging from conferences and exhibitions to gala dinners and award ceremonies.
Over the past five years, while the QEII Centre has been undergoing extensive refurbishments and repositioning as a creative events venue, QEII Taste has also been evolving, in brand, style and team ethos.
The QEII Taste team works closely with all other departments, with a ‘one team’ approach, to win, impress and retain clients. The team has innovated with exciting new menus that break the mould of ‘conference catering’ and leading the drive to become a more sustainable venue which the rest of the QEII Centre has followed.
The team has had to overcome the challenge of being viewed as ‘just the caterer’, with little input into other areas of the business, to become a highly valued, and very profitable, part of the overall business, delivering catering that doesn’t just meet client expectations, but far exceeds it.
Moving Venue is London’s leading event caterer with over 35 years of experience. Our partnership with The Science Museum was extended to make us in-house caterer at their exceptional new venue, Illuminate. Key to this partnership has been integrated working process between both parties – from development to ensure flexible and efficiently run events, through to seeding sales and planning staff on The Science Museum’s events team. This joined-up approach has allowed us to realise ambitious and challenging projects. Including a ‘Then, Now and Tomorrow’ themed party requiring a full venue reset over dinner. The stunning setting has also inspired our catering staff to reconceive classics with an emphasis on sustainability and seasonality. Including turning the traditional buffet on its head, offering a vegan-led selection with meat protein sides. Our client-centric focus means we get our clients the absolute maximum impact for their budget and push the boundaries of what is achievable in order to deliver their brief. Clients comment on our ‘flexibility, adaptability and problem solving’ and how their ‘jobs would be immeasurably harder, if not impossible!’ without us. Our successful in-house partnership is a key factor in enabling us to pull out all the stops for our clients.
Searcys, established in 1847, is one of the longest-running catering companies in Britain. Today the venues we operate in include two World Heritage sites, four museums, the largest treehouse in Europe, eleven historic houses and gardens, one global performing arts centre and the longest Champagne bar in Europe. Our illustrious history remains at the core of the Searcys brand, however, our innovative approach to in-house venue catering has ensured that we have remained market leaders in creating brilliant restaurant, café and event experiences.
Sustainability is at the core of the Searcys business. In 2018 we launched our first CR pledges which include buying the best ingredients available and working closely with British farmers and producers to ensure that up to 90% of all seasonal fruit and vegetables used in the menus is grown in the UK.
We celebrate each venue’s personality when creating a bespoke offering which works within their framework but excels their expectations.
Tobacco Dock Food
Tobacco Dock Food is the in-house catering team at Tobacco Dock. They are experts in creating delicious and memorable menus for everything from formal dinners for 2,000 to informal ‘street food’ standing receptions and everything in between. Over the last year they catered for 171 live days, conducted 33 tastings and fed 120,000 people.
The experienced team work alongside clients to produce outstanding dishes. With an extensive portfolio of suggested dishes, they also create bespoke menus to meet clients’ requirements and reflect their brand, whether that’s working with only vegan ingredients, incorporating specific flavours, or through presentation.
The team have a purpose-built on-site kitchen and tasting rooms and work closely alongside the rest of the Tobacco Dock team to make it as easy as possible for clients to create memorable and delicious menus.
Focusing on locally sourced and seasonal produce, Tobacco Dock Food have also made great strides in terms of sustainability, with totally compostable packaging and the avoidance of single-use plastics.