Magazine Archive

SLC Editor

Joe Bill

Editors Letter

JAN / FEB 2017

It is always important that your customers know what your business is about and what you believe in. Having a fully formed and distinctive identity will help you stand out from the competition. Being confident in your product will reassure customers and having conviction in your service will be attractive to diners looking to try something new. One venue that certainly doesn’t follow the crowd is Gloucestershire football team Forest Green Rovers. Led by green entrepreneur Dale Vince, their stadium is the first in the world to offer vegan-only F&B. We talk to them and their catering partner Quorn Foods (page 23). We also visit Newbury Racecourse as it continues its multimillion-pound upgrade to become one of the top racecourses in the UK by expanding its on-site hospitality facilities (page 18). Kensington Palace and catering partner Ampersand talk to us about their world-renowned royal venues (page 14), while Ronan O’Shea visits Bristol City Football Club’s Ashton Gate stadium and sees their work with a Michelin-starred chef (page 33). Finally, we speak to event specialist Payne & Gunter about the time pressures and guest demands that come with catering for The Brit Awards 2017 (page 28). Whatever F&B route your business takes, even if it comes way out of left field, it is much easier to be confident when you are sure it is the very best you can offer.

Archived Issues

NOV / DEC 2017

SEP / OCT 2017

JUL / AUG 2017

May / Jun 2017

MAR / APR 2017

JAN / FEB 2017