Welcome to SLC, The magazine that gives readers the inside-track on innovation, new products and concepts, allowing them to grow with the latest world trends and push the boundaries of their sports and leisure catering operations.

The Mere Golf Resort & Spa is refining two dining offers to suit both its hotel and golfing clientele

Esther Anyakwo finds out about the award-winning, ethically sourced catering available at Bristol Museum & Art Gallery and M Shed

Private Equity Funds managed by Blackstone (“Blackstone”) announce the acquisition of the National Exhibition Centre Group (“NEC” or “the company”), a leading live events venue operator in the UK, from LDC, the private equity arm of Lloyds Banking Group.

Battersea Arts Centre has appointed Nigel James as the new executive head chef, having taken its event catering in-house following the multi-million pound restoration of its Grand Hall.

The Rugby Football Union’s two-year, £80 million development of the East Stand will open on the 3rd November when England play host to the Springboks in the first game of the Quilter Internationals series.

Helena Puolakka, who has previously worked with Pierre Koffmann, Pierre Gagnaire and Gordon Ramsay, is taking over the kitchen as executive chef at renowned modern European restaurant, Skylon on the Southbank.