Two heads are better than one, as they say. As within our sister title Hotel F&B, venues are increasingly on the lookout for ready-made culinary partners to help take their offer to new levels. Whether that be through a permanent contract caterer, a one-off event catering specialist, or even a high-profile chef lending their expertise and their name to a site, sports and leisure venues are queuing up for a collaboration. In this issue we see venues that inspire incoming caterers, and we see incoming caterers bringing a new way of thinking to their host site. It’s a lovely two-way street. We talk to renowned chef Bryn Williams, who is bringing a new veg-centric restaurant to Somerset House in London (page 22). Meanwhile, Charlie Grant Peterkin tells us about event caterer Rocket and how its work with The Victoria & Albert Museum is heavily influenced by the artistic exhibitions on show (page 14). We head off to one of the UK’s top racecourses to hear how four new restaurant concepts have been developed alongside celebrity chefs like Raymond Blanc, Simon Rogan, Phil Howard and Adam Handling, in time for the Royal Ascot festival in June (page 18). Elsewhere, our innovation feature looks at Recorked UK, a social enterprise company that focuses on recycling the millions of wine corks used in foodservice, as well as raising money for charity (page 26). The features in this edition show that, sometimes, sharing ideas with others can make a venue stronger.
We catch up with Bryn Williams as the renowned Welsh chef opens his new restaurant at Somerset House
With a host of new and refurbished concepts we head to Berkshire to find out what’s on offer at Royal Ascot 2018
Charlie Grant Peterkin of Rocket talks catering for events, the V&A and dining out in high street shops