Magazine Archive

SLC Editor

Jill Sayles

Editors Letter

SEP/OCT 2018

I’m always proud that the SLC Awards are among the first on the calendar as we move into prize-giving season. This year we claimed our hat-trick ball with the third annual awards and we couldn’t have hoped for a better start. The calibre of entries, from genuine venue giants of the sports and leisure world, means the judges’ task of deciding on the winners is delightfully difficult. The BAFTA theatre in Piccadilly once again played host as some of the best sports arenas and leisure attractions from around the UK were represented in another positive event for the industry. The big winners on the evening were those doing something different. The Fever-Tree Championships, The Queen’s Club, took home the coveted SLC Caterer of the Year Award for its innovative and progressive attitude to hospitality, with the creation of its tiered approach to experience and pricing. On the night we heard from Fabulous Fan Fayre managing director Neil Worcester on how the United States is still in front of the UK in terms of vibrant sports catering, but we are catching up, quickly. The famous American dedication to hospitality and customer experience certainly looks to be rubbing off in Blighty. There is now much more on the table in terms of making things available for customers with shallower pockets through the advent of cheaper hospitality, and more care is being taken over the concessions and retail options available to general admission ticket-holders across the nation. And rightly so. We give you the run-down of the winners at the SLC Awards 2018 from page 20. Elsewhere in this issue, features writer Esther Anyakwo heads west to the Bristol Museum & Art Gallery and M Shed, working with caterer Levy Leisure on creating an ethically sourced and environmentally accredited dining concept (page 16). I was fortunate enough to visit The Mere Golf Resort & Spa in Cheshire to find a hotel and golf club working in tandem to offer both a seamless customer experience and a diverse F&B offer to cater for the different guests using its facilities (page 34).

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