Magazine Archive

SLC Editor

Jill Sayles

Editors Letter

JUL/AUG 2018

While creating a stand-out concept, a dining destination that brings in the crowds, is name of the game for sports and leisure venues, the caterers themselves often play the role of the unsung hero. ‘White Label Catering’, as it is affectionately known, sees contracted food and beverage specialists do everything to create a successful outlet, without taking any of the public-facing glory. In fact, we all know the truth: most customers won’t even know what a contracted caterer is. Acting on behalf of the client to create stunning, themed restaurants and bars, the caterer is often the brains, the brawn and the reason a venue is able to shout about its F&B. In this issue, we visit the Ironbridge Gorge Museum Trust in Shropshire. The World Heritage Site is working with caterer CH&CO Destinations to bring a taste of Victorian England to its visitors (page 30). Elsewhere, we hear from hospitality caterer Tapenade about creating bespoke corporate offers and trendy menus at Farnborough International Airshow (page 16) and why cookies, cakes and sweet treats remain important at National Trust Scotland sites (page 49). Esther Anyakwo talks to the darling of revolutionary dining Street Feast about how it is taking pop-up dining to a whole new level at the 2018 Latitude Festival (page 22). Finally, it is time once again to celebrate the unsung heroes of the industry with the third annual Sports and Leisure Catering Awards. For 2018, the SLC Awards return to BAFTA London to unveil those going the extra mile (page 18). Enjoy.

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