Welcome to the May/June issue of SLC. Summer is an ideal time to be writing about sports and leisure catering with so many al fresco events featuring innovative catering concepts. Companies are offering bespoke summertime experiences and the opportunity to mix business with pleasure in the sunshine. Stadia have been announcing extended and new catering partnerships – and in this issue Simon de Montfort Walker from Oracle Food and Beverage tells caterers to get ready for the UK’s stadia revolution with a glimpse into the future of entertainment and top-quality hospitality and F&B services. Elsewhere, we find out how CH&CO Destinations has turned the Café at the Palace of Holyroodhouse into an award-winning eatery and Merlin Events tells us how its new catering partners across its major London attractions will deliver one-of-a-kind dining experiences at these iconic venues. There really is a lot going on – and many talented people in sports and leisure catering are making it all happen. We’re expecting a strong response to this year’s SLC Awards. Entries and nominations are now open in nine categories. For more details, take a look at the event preview in this issue. Finally – and returning to the summer theme – what better time is there to read about (and try) ice creams? Our Sweet Temptation feature reveals why they are such a good choice for sports and leisure venues.
Searcys has been appointed as the official caterer at Weston Park in Shropshire.
Str(EAT) Kitchen sees themed stalls serving up authentic street food designed in-house by Amadeus’ chefs and made fresh on the site daily.
CH&CO Destinations and Royal Botanic Gardens, Kew have opened a new dining experience for visitors to the botanic gardens, the Pavilion Bar and Grill.